Hungry Mother

Chef Barry Maiden is a Virginia native, and his Cambridge restaurant Hungry Mother is known for its southern-inflected New American cooking.  Using local and sustainable ingredients from farms in and around New England and classic French technique, Maiden has created one of the more interesting and charming restaurants in town, with the result that the restaurant is perpetually packed and boisterous.  For a southerner, it's imminently gratifying to see Boston Brahmins devouring shrimp and grits with slovenly abandon. 

The restaurant also serves boiled Virginia peanuts, fried green tomatoes, New Orleans chili-roasted shrimp, catfish with Carolina gold rice and skillet cornbread.  If you're looking for the healthy option, try the slow roasted pork belly.  Southern cuisine seems to be an increasingly trendy genre, a development we welcome and think is overdue, and Hungry Mother is about as good as its gets north of the Mason-Dixon.


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233 Cardinal Medeiros Avenue
(617) 499-0090
Tues-Sun, 5-10:30pm
    Barry Maiden, Chef



    • Zagat : 26


    • slow roasted pork belly, mustard seed 'caviar', hakurei turnips, cippolini, steen's gastrique
    • crispy antebellum grits, beets, wild mushrooms, pickled ramps, sorrel & leek soubise
    • crispy smoked pork, hakurei turnip greens and jim nardello peppers in a rich, savory potlikker broth
    • wild virginia catfish à la meunière, pecans, cauliflower, sea island red peas, carolina gold rice
    • baked anson mills grits, hm tasso ham, vermont cheddar
    • skillet cornbread with sorghum butter