First thing when I entered I was asked if they could take my coat. I love that little extra bit of service that you don't seem to get at a lot of restaurants now a days. We were seated by the window which was definitely a bit cold but I don't blame the restaurant for that. It's MA in January but just a heads up if that is something that would bother you. I ordered the one trick pony cocktail and it was incredible. I love when I go to a restaurant and the ingredients are something unique and maybe I wouldn't ever have had before. We ended up ordering the sourdough bread, seared scallops, potatoes, and waygu beef. The menu is also unique and interesting for the food and lot of flavors I would not think to put together and they worked every single time. Incredibly delicious! I will definitely be coming back! read more

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We went to Fallow Kin on 2/15 for their four course Valentine's Day menu and unfortunately the food was extremely disappointing. The one star is solely for the cocktails and the excellent service from the bartender. We started with the Hazlet Rye sourdough, which was dense and dry. It was surprising that they thought this was acceptable to serve. For the four courses we had the Hamachi crudo and kohlrabi salad, leek cannelloni, silken tofu and local lobster, and for dessert panna cotta and chocolate torte. The kohlrabi salad was the only bright spot -- it was at least fresh and tasted okay. The hamachi crudo had almost no flavor. The leek cannelloni was overwhelmingly bitter, it was supposed to be a burnt onion miso sauce that tasted totaaly burnt. The silken tofu was literally a large block of tofu with broth poured over it, with no real texture or flavor. The lobster dish was heavy and overly rich. The hollandaise and lobster pie on the side did not balance each other and the overall dish felt dense. Dessert was equally disappointing. The chocolate torte was not a torte but a slice of dry, mediocre cake. A grocery store cake would have been better. The panna cotta was essentially whipped cream and lacked the texture that panna cotta should have. On a positive note, the cocktails were very good. We had the Timepiece and One Tricky Pony and both were excellent. The non alcoholic Automat Spritz was also well done. The bartender provided great service and was the highlight of the night. This restaurant has good reviews and we were super excited to try it. Maybe the Valentine's Day menu was an off night and the regular menu is better. However, at this price point the lack of flavor and cohesion is hard to overlook. There are many better options in this range and we likely won't be back. read more

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Fallow Kin is a new restaurant on Main St located near Central Square that is farm to table focused. The restaurant is an open kitchen format with the kitchen and dining tables on one side (including "chef table seats") and a lower section with the bar and a smaller amount of seating. The decor feels light and airy. Our seating was a little tight against a wall, being a little uncomfortably close. The highlight of the restaurant is certainly on vegetables and visual presentation. They have several standalone veggie focused plates and very much incorporate multiple flavors into the main entrees. We found the protein portion of our meals (steak & chicken) to be fine, but not memorable. We ordered slightly less (3 smaller plates, 2 large plates) than suggested (3-4 each) and were satiated by the end of the meal without feeling full. A very digestible meal. Service is close to top notch. We had an attentive waitress with a team to support. Our table was cleared promptly between courses, we were well supplied and never had any issues during the meal that needed to be addressed. read more

We had an excellent time dining here. Our host, Tom, had great recommendations and helped curate staged pairings of our plates. The cocktails were also very good. Complex and inspired. All of the plates we had were incredibly fresh with our favorite being the lamb sausage cavatelli. We finished things off with a coffee, espresso martini and sherbet. Would highly recommend and definitely come back. Easily one of the highest quality restaurants we've visited in Greater Boston. read more

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Amazing service and a farm to table style food. Unique take on using seasonal ingredients and elevating flavors and textures. Cocktails here were also classy and not overly complicated or dressed up. They use carefully selected ingredients to craft a well-balanced drink. Double check the spirit type so that you get something you like. While I didn't ask to custom make a drink I think they have the talent and ingredients to do so. This location has a special place in my heart (Craige on Main) and the new owners are doing it justice by having excellent service and specialized menu. read more

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Wow! What a beautiful restaurant! The vibe is incredible and the food was delicious. The service was fantastic, sharp, and quick. Highly recommend going here again. read more

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Great food and I loved the plating style. Ingredients were fun and veggie centric, and I could tell they thought about all the textural elements of each dish. It's definitely on the pricier side since it isn't portioned for one dish per person (especially veggie plates), but seemed priced like so. Food itself was great though! read more

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The desserts were 10/10. Japanese cheesecake and some sort of ice cream? WOW. The flavors complimented each other perfectly. The churro dish was the reason that we went... My friend told me about a "cheese ice cream" on it and I was heartily impressed. Service: they refilled our itty bitty water glasses (bowls? our dog has a similar one) I think about every minute. Attentiveness is nice! intrusion in our conversion makes me feel conflicted. Ambience was like an Ikea. It's cool, warm, cozy, trendy. points for that! Food was worse than I was hoping for. We ordered 6 non-dessert dishes and liked 2... 1. duck fat brioche was super good. not enough salted currants or butter/fat (idk what it was). our last two buns were left undressed, though they were great. 2. roasted parsnips. Would not order again. pickled pear, basil and miso were nice, but the dish was small for the price and the purees overwhelmed the parsnips 3. sunchoke. We were hungry and still couldn't eat this thing. Resembled brown fried lumps. Tasted like bad fried dough but was mushy. Nothing to balance it, definitely missing something (salt? acid? unsure) green puree tasted like grass and not in a good way. Pickle strips on top were nice. Completely disappointing. 4. Beets. Wish we didn't order the beets also. Beets with sweet crumbs on top. Poked us in the mouth more than the flavor came through. Again missing something, no idea what the leaves on top were for. Would have preferred goat cheese on it or the jasper hill Whitney I know thats on the menu... 5. Agnolotti. very good, though the pasta itself burst and spilled into yet another puree before making it to our table. Probably half had that satisfying "pop" and spill. Finally a cheese! Still very sweet, even for squash. 6. baby scallops. no notes of citrus like described. tiny amount of food, 5 small bites total. Fresh yes, the right amount of slime. Not really notable. For the price (90 pp no drinks) this was not what I would've hoped for. I would absolutely go back for just dessert! read more

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The food here is terrific, as was the service and the wine list. The menu is short (which was fine with us), and it shows a list of all their suppliers which is nice. It has many plant-based dishes but also a pretty solid meat section so something for everyone. It is not cheap but you could also sit at the bar and have a small dish and some of their delicious bread, if you didn't want to spend too much. A nice atmosphere as well, with a kind of clean Scandinavian feel. read more

I'm all for sustainability. I'm all for supporting local farmers. But at the end of the day, the food must be exceptional to justify the astronomical price. Because otherwise, it's just a cheap gimmick. And unfortunately, Fallow Kin did not pass the test. Let's start with a positive: the service was above average. Everyone was genuinely nice and helpful. You can tell they are really trying to go after a star by the level of attentiveness and presentation. I don't have anything to complain about there. For the most part, I ordered the recommended dishes since it's my first time there. The dishes were as follows: 1) Pumpkin, 2) Cavatelli, and 3) Grass Fed New York Strip. 1. The flavor of the pumpkin dish was good, but it's not anything to write home about. However, the dish was completely ruined for me because the pumpkin skin was left on. The charred skin added nothing to either the texture or the flavor. I expected more for $18 for a few slices of pumpkin. 2. The Cavatelli was generally good. The pasta was cooked to my liking, and the portion was pretty substantial for a tapas-style restaurant. Flavor-wise though, it's not interesting enough to make me want to order it again. 3. The biggest disappointment of all is the Grass Fed New York Strip. For $85 per dish, my mind better be taken back to the first time I tasted Miyazaki beef in Japan, but instead I was left with an overwhelming taste of charred meat. In my defense, I ordered the strip to be cooked to medium, which is a reasonable ask, I think. So I didn't expect the dish to have such a strong taste of burnt meat. For such a thin cut of meat, balancing the char on the outside while preserving the delicate umami taste is something the restaurant should have done right at this price point. On to the topic of beverages, I ordered a cocktail (Quiet Press) and a glass of Pinot Noir. Both were good. The cocktail was a cut above the rest at a similar restaurant. In conclusion, as my first time at Fallow Kin, I was left expecting more. Always get the substance right first before the style, otherwise it's just an empty pretty shell. My opinion is subjected to change upon the next time I give this restaurant a second chance. read more

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I love places that experiment with flavor but aren't pretentious. From the cabbage to the cavatelli to the churros, every dish was a delightful surprise. Dishes are all shareable, and the menu gives good guidance on how many dishes to order. The serving staff was friendly and attentive. I would describe the decor as cozy modern, and I felt immediately comfortable. read more

Nice ambiance, interesting use of ingredients, and unique cocktails would keep me coming back. Servers were attentive and had helpful recommendations / clearly know the menu. While the food was good, it wasn't incredible and I found it to be quite expensive for the offering. read more

Extensive amd creative menu. But unfortunately no dish was truly outstanding (other than the sourdough bread). Ordered a few items (pasta, scallops, steak, etc.) but I have had better versions of each of these dishes elsewhere. Really nice space and they use quality ingredients. Probably a 3.5 read more

The food was delicious but we chose this restaurant because our grandson is vegetarian and they advertised themselves as "plant forward". But the only main they had for him was a block of to with a sauce. I could have done that for him at home. Other than that great atmosphere and delicious. read more

Had an excellent meal at Fallow Kin a few weeks ago with a party of 6. The set up mimics Craigie but with better lighting. The wine and cocktail program was better than average and I would go back just for that. One couple in our party knew the chef, so I think they paid particular attention to execution. Every dish was excellent-- breads, sunchokes, cavatelli, agnolotti, cabbage, strip steak, but the chicken and desserts were exceptional. We live in Inman and I'm delighted this space has reopened. read more

Overall, I was impressed with Fallow Kin. If I had to critique anything, they could have been even more audacious and pushed the boat out further. The people in the kitchen clearly know what they're doing, and it was hard not to wonder if they had (understandably) toned down some ideas for commercial reasons. The service was attentive, warm, and welcoming. My friend and I threw the waitstaff a few left field questions, which were handled with aplomb. (We're both fermentation enthusiasts and wanted to learn more about the restaurant's in-house capacities in that direction.) I felt taken care of throughout the evening. Nothing was ever rushed, despite the hubbub at a peak time. There was a slight wait for our table (perhaps there are still a few scheduling kinks to work out), but nothing terrible. We had a comfortable, convenient place to wait for five or ten minutes. Every dish was above average and well-executed, and several dishes were real treats. The brioche rolls were faultless. Even the butter was good. The pasta we ordered was one of the best dishes I ate in 2025. And it takes real skill to make roast chicken much more than an afterthought. Everything was cooked extremely nicely, and the various sauces and accoutrements were in just the right quantities and intensities. The dessert (we ordered the Japanese cheesecake) could have been a bit punchier and more indulgent as a sweet coda to the meal. But given the kitchen's clear prowess, one wonders if this had been toned down intentionally, and I'm suffering more from social forces than any choices the restaurant is in a position to take. The décor and ambiance were great, too. The well-moderated dosage of white oak and soft lighting felt right in line with the style of cooking. There was a buzz and liveliness, but not in any way that made it hard to talk or that overwhelmed. I was transported back to cozy favorite restaurants in places like Copenhagen. The open kitchen was fun to watch and added a subtle hit of extra vivacity to the atmosphere. I'm eager to make repeat visits in the future, and especially curious to see what the team can do once they've got a few more months under their belt. The food, atmosphere, and service all gelled into one cohesive, wonderful whole. It's pretty good today, and it's easy to see it evolving into something great. read more

5 out 5. Foe those who eat with your eyes. Each dish was a perfect build. Beautifully bland! Bring your own salt and spice.