Bold, Updated Taste
From the owners of J.P. Gifford's comes this inventive Kent eatery
GIFFORD’S, the latest addition to Kent’s shifting restaurant scene, is around the corner from J.P. Gifford’s, the micro-market owned by chef James Neunzig and business partner Michael Moriarty. Neunzig, a CIA graduate, worked at the Mayflower and West Street Grill, and co-owned the former Moosilauke in Kent before opening J.P. Gifford’s with Moriarty three years ago.
Housed in a staid, white Colonial, the restaurant (formerly Doc’s) has a refreshing, color-block scheme inside. The seasonal menu uses fresh, area produce and products, and offers vegan and non-gluten alternatives. Appetizers range from pomme frites with sea salt, white truffle oil, and cabernet veal glace reduction ($8) to a more sophisticated duck confit over cannellini-bean cassoulet with garlic-pork sausage ($13). Salads includes Caesar, arugula, and Thai green mango with papaya, peppers, pea shoots. Moriarty’s creative flair is most evident in entrees such as cocoa- and coffee-crusted, roasted pork tenderloin featuring a cardamom white-chocolate mole sauce ($27); pasta and gravy that combines sweet and hot Italian-sausage meatballs with braised, pulled pork ($25); and pan-roasted sea scallop with fried puri, tomato lentil dal, and sautéed spinach ($28). Pastry chef Sarah Whitton bakes fresh breads daily.
Gifford’s 9 Maple St., 860-592-0262 M-E