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The Mass Media

The Mass Media

2-26-24 PDF
February 26, 2024
An inside look at Bobby B. Beacon’s insides. Illustrated by Bianca Oppedisano/ Mass Media Staff.
Bobby's Inside Story
February 26, 2024

I Can See Why the Cat is Fat

The Fat Cat in Quincy
The Fat Cat in Quincy

Where to start? With a rare Wednesday night off I stopped by work for a late lunch with my brother. Needing to find a good restaurant for dinner later I asked my friend Sinead, who was bartending, if she’d been anywhere good recently. She recommended The Fat Cat in Quincy. She said to try and get there early and definitely try the buffalo nachos.

We arrived too late for a seat at the bar, but the oversized bourbon and cognac bottles immediately grabbed my attention. After getting a table and digging into the nachos, or dogging as the missus puts it, I was hooked.

When we arrived at The Fat Cat, located at 24 Chestnut St. in Quincy, the bar that seats about 25 was packed. With hunger being a serious motivator, we chose the short wait for a table over the who-knows-how-long wait for the bar. While waiting for a table I was thrilled to find out they carried Magners, which most non-Irish bars don’t carry.

I am sure that most customers find the taste they’re looking for with over 35 beers to choose from. Their beer prices were more than reasonable ($3.50 domestic, $4 foreign), which carried over to their liquor too. Their eight vodka/liqueur mixed martinis are only $8 a piece, and I received a more generous portion of Maker’s Mark on the rocks than I would pour myself.

With hunger only increasing, we ordered buffalo nachos as quickly as possible from our server. Then as we scanned the entrees, two items immediately stuck out: the rest of the menu never had a chance.

We have a thing for scallops so I didn’t need to read the description on the Scallops Au Gratin (seared scallops in a creamy cheese sauce, sweet potato mashed, sautéed green beans). Also, you don’t find a full rack of baby back ribs on too many Greater Boston area menus, so we couldn’t pass it up.

The nachos arrived, entrée orders were placed, and the dogging began. I am a man of many different buffalo creations, but this was the real deal. Served on an extra hot plate, I failed to experience a cold nacho. The sour cream, salsa, bacon bits, and crumbled bleu cheese were evenly distributed throughout and the tender pulled chicken was truly scrumptious.

Usually halfway into a plate of nachos you get tired of them, or they get cold and soggy. This, to our pleasant surprise and downfall, was not the case with Fat Cat nachos, no sir. We had to drag ourselves away, covering the plate with dirty napkins to cease the feast.

I didn’t want to get my entrée-portion excitement up too much because, after all, nachos are nachos. But when the nacho mess was removed and replaced with the scallop and rib dishes I knew one thing: I would not be a member of the clean plate club tonight.

For $17 and $18, respectively, the scallop and rib plates were serious entrées. Nachos or not, it was a lot of food for one person. Their scallops in a creamy cheese sauce and heaping side of sweet potato mashed really hit the spot.

The ribs were fall-off-the-bone perfect but we couldn’t even make it halfway through the rack. Nor was a dent put into the coleslaw or BBQ-smothered fries; they, along with the scallops and mashed, are all hanging in the fridge until further notice.

Two things I learned that night: The Fat Cat may be a new favorite, but I don’t workout nearly enough to go more than once a week. Two, based on the quality and price, I am rather surprised the fat cats still fit on their perches.

The Fat Cat carries appetizers and nachos from $7-$10 as well as a wide selection of wings. The menu is predominately comfort food and all entrées are under $20, with an a la carte section as well. Their beer, wine, and cocktail lists are expansive and inexpensive too.

The Fat Cat is open every day from 11 a.m. to 1 a.m. For more information check out their website, www.fatcatrestaurant.com, or give them a call at 617-471-4363.