We shamelessly destroyed plate after plate of Clyde Common’s new lunch menu recently — get ye that way soon and join us in exaltation. The smoked pork loin sandwich with carraway mustard and bacon-braised cabbage can be found Jackson Pollock’d all over our shirtfront, and the steamed manila clams, Italian sausage and Calabrian chile can still be seen floating around our crown chakra like ACME bluebirds. The crack-like nectar in which it steeps should be illegal.

If you’re as butch as us, you might want to try following your third course of smoked sturgeon, crème fraîche, pickles and a seven minute egg (on a little wooden canoe) with chef Chris Dimmino’s take on “steak frites” — bavette, fingerling potato and a show-stopping kimchi purée.

Chris’ mastery of nuance is showcased nowhere better than his sauces, soups and use of smoke — and he’s done well to replace a plethora of sandwiches on the lunch menu with the stuff we really go to Clyde for — his orchestral subtlety, and confidence with flavor.

Here’s hoping no one saw us eat four plates of food in half an hour, and here’s to next time (likely tomorrow).