deadhorse hill

deadhorse hill new england, family farms, technique, salt, sugar, starch, fat deadhorse hill is a refined American restaurant & café in the heart of Worcester’s City Square.
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Built on a passion for food, innovation, and sincere hospitality, it celebrates New England bounty with advanced technique in a comfortable, welcoming environment. Owned and operated by Jared Forman and Sean Woods, veterans of top restaurants in New York and Boston, and entrepreneur Albert LaValley, deadhorse hill melds upscale cuisine and creative craft cocktails with approachability and fun. Located at 281 Main Street in Worcester, MA, more information can be found at www.deadhorsehill.com.

The French knew what they were up to when they created “fricassee” 🌱 Not to be over looked, PAN ROASTED SALMON with a SE...
06/06/2026

The French knew what they were up to when they created “fricassee” 🌱
Not to be over looked, PAN ROASTED SALMON with a SEASON FRICASSEE… as said “I love the idea of a fricassee, it means we’re using all the vegetables available to us, coming from the farm, as they arrive.” CRISPY SALMON SKIN melts into its gently roasted flesh, served over a sauté of local vegetables- asparagus, Swiss chard, radishes + turnips- in a delicate vegetable broth. From our friends at , and , the abundance of late spring + early summer vegetables had been vibrant to say the least… and exactly what the French intended to accomplish with a seasonal fricassee. Get it tonight! We’re serving dinner 5-9 P.M. 🫶 RSVP with ☎️

Steve’s backyard mint kicking off summer + pride month 🌈The MOJITO is BACK! Every summer, we await the first harvest of...
06/05/2026

Steve’s backyard mint kicking off summer + pride month 🌈
The MOJITO is BACK! Every summer, we await the first harvest of HOMEGROWN MINT which has become synonymous with the classic cocktail. Our take on the MOJITO begins with a fresh mint syrup, white rum, lime, soda water + a few generous bumps of … you could say we’re “locked in” on the MOJITO here. No chunks of mint, no crunchy sugar… rather a perfectly balanced, aromatically reviving, rousing imbibe. It’s the liquid of summer, even our eyes feel refreshed taking it all in. AND WE’RE MAKING YOU WANT IT MORE… for the month of JUNE we’re DONATING $1 from every cocktail sold to the 🏳️‍🌈 We’ve got an endless supply of fresh mint, which means there’s no cap on how many MOJITOS we can make 🫶

Last call for FOIE TERRINE 👅 flexing his French technique with this weekends FOIE TERRINE served alongside a few homema...
05/31/2026

Last call for FOIE TERRINE 👅
flexing his French technique with this weekends FOIE TERRINE served alongside a few homemade spreads- ramp jam, spaghetti squash jam + cranberry mostarda with HOMEMADE BROWN BREAD. It’s a divine way to bid the weekend farewell + a reminder that sometimes it’s the bites we take that leave long lasting memories. We’re taking order til 8 P.M. … you know what to do 😘

It’s hard to say what came first; the MOLE or the SKIRT STEAK? Either way, we love when they’re together. SKIRT STEAK wi...
05/29/2026

It’s hard to say what came first; the MOLE or the SKIRT STEAK? Either way, we love when they’re together.
SKIRT STEAK with black sesame mole, charred spring onion, asparagus + avocado zucchini salsa 🌱NEW to the MENU TONIGHT! Join us for dinner this weekend, FRIDAY + SATURDAY 5-9 PM and on SUNDAY for BRUNCH 10-3 + SUPPER 2-8 PM. Call us up to save your seat or do it now with

Sunday supper material Roast wild boar, thinly sliced + warmed is accompanied by a savory, sweet onion tarte tatin. Curl...
05/10/2026

Sunday supper material
Roast wild boar, thinly sliced + warmed is accompanied by a savory, sweet onion tarte tatin. Curly bitter frisée tossed in a mustard vinaigrette brightens up each bite. Try it as a first dish to share at the table, along with a glass of cremant perhaps… or easily find comfort in your own serving for dinner, we’re here cooking til’ 8 on Sundays. Happy Mothers Day Mama 🫶

PARSNIP + STRAWBERRY RHUBARB TWISTThat’s all 😘
05/10/2026

PARSNIP + STRAWBERRY RHUBARB TWIST
That’s all 😘

Pink on Pink is giving us some cozy cuddly energy NEW to the Menu BEET RISOTTO 🫜 roasted beets giving vibran color to to...
05/09/2026

Pink on Pink is giving us some cozy cuddly energy
NEW to the Menu BEET RISOTTO 🫜 roasted beets giving vibran color to tonight risotto with goat cheese folded in for a lil’ tang. Crunchy pistachio + sesame dukah + fried beet chips layering in the middle eastern flavors with fresh mint to finish. We’re gonna take this moment to tell you something important… you should be drinking more SPARKLING WINE AT DINNER 🥂 Especially this ROSÉ PET-NAT from the CHAMPLAIN VALLEY in VERMONT… get some bubs with your beets!
Don’t miss this pairing opportunity 💕 ‘Regeneration 2’ is a Pét- Nat of Louise Swenson + Marquette. Bright + vibrant with soft bubbles. Fresh juicy strawberries + dried pineapple on the nose– the fruit on the palate is complemented with fresh creeping thyme + dried rose petal in this crushable year round favorite. And our kinda dinner wine! Only by the bottle, very limited 😘

Getting GNUDI with itThe “naked” pillowy ricotta dumplings of Tuscany easily succumb to a gentle spooning… New to the me...
05/02/2026

Getting GNUDI with it
The “naked” pillowy ricotta dumplings of Tuscany easily succumb to a gentle spooning… New to the menu this weekend RICOTTA GNUDI are here to welcome the seasons FUNGI, MORELS! In a soubise sauce, sweet + savory onion teases the earthy morels. Accompanied by a watercress + stinging nettle purée that assures us, it is in fact spring… which means one MUST draw their attention to ALSACE when considering what to drink, as ALSACIENS know a thing or two about vibrant spring celebrations… 2022 gewurztraminer from the OG’s their ‘Les trellis du loup’ from the Wolfreben vineyard in Kaysersberg stands out for the early ripening of this terroir, giving complex aromas with a powerful concentration. It’s overflowing roses crawling up the timber frames of a quaint Alsace cottage, white tea blooming in your mug, pink peppercorn trees blossoming + the fresh young pepper spice picked from the tree. While both dry + ripe, the abundance of golden fruit + acidity developing under the sun as it rises + falls on the voges mountains is the elegance we craze, here, delivered as liquid sunshine. Only by the bottle, so grab a buddy + share this moment together. We’re serving dinner til’ 9 😘

Your bologna has a new name, A-S-P-A-R-A-G-U-SWhite Asparagus à la Barigoule, French inspired with an Italian twist. Whi...
05/01/2026

Your bologna has a new name, A-S-P-A-R-A-G-U-S
White Asparagus à la Barigoule, French inspired with an Italian twist. White Asparagus are braised in white wine, olive oil, lemon + aromatics, served chilled over thin sheets of mortadella with a grana aioli + sourdough crisps for making crunchy bites.
Join us for dinner this weekend Friday + Saturday from 5-9 p.m.. and don’t miss our TENTH BIRTHDAY FESTIVAL SUNDAY, kicking off at 3 p.m. outdoors, soaking up the sunset until the stars come out. 🫶

Ramps’ll do you goodThe season is upon us 🌱 Local Burrata from our buds is getting a good dose, two ways of wild local...
04/30/2026

Ramps’ll do you good
The season is upon us 🌱 Local Burrata from our buds is getting a good dose, two ways of wild local ramps. A ramp salsa verde + gently sautéed ramps accompany last summers preserved confit cherry tomatoes. Homemade focaccia is all you need to dip into, pull apart, soak up + scoop. Dare you to ditch your silverware and let your hands have some fun. We’re turning TEN on Sunday, but the party has already started.
See you for Dinner this week starting at 5 p.m. + Sunday brunch too. No Sunday supper this weekend cause we’re throwing ourselves a rodeo in the parking lot, have you snagged your ticket yet? Head to RESY to get your Birthday Invite 🫶

Address

281 Main Street
Worcester, MA
01608

Opening Hours

Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 12pm - 9pm
Sunday 10am - 8pm

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