‘Tis the season of fresh fruits and vegetables (even in the form of alcoholic cider) and new collaborations. Here’s what’s new in food news this week, from chef Ken Oringer’s Toro Bowl collab with Sweetgreen to Juice Press’ arrival in the Seaport.
Husk Cider Arrives at Row 34
The second, unfiltered iteration of Husk Cider, from Island Creek’s “Oyster Dude,” CJ Husk, and bartender Jackson Cannon, will be added to Row 34’s bar menu this spring in the form of 16-ounce cans. Husk collaborated with Row 34 and Far From The Tree Cider to create a delicious, smooth drink made from a mix of apples including Northern Spy and Roxbury Russets. Cider and oysters? Seems like a match made in foodie heaven….or Duxbury. 383 Congress St., 617-553-5900
Sweetgreen and Chef Ken Oringer Launch Collaboration
Sweetgreen will launch its first ever Boston collaboration, The Toro Bowl, on April 4, with James Beard award-winning chef Ken Oringer. Inspired by the Spanish flavors from Oringer’s nearly-impossible-to-get-in-to restaurant in the South End, the limited-edition Toro Bowl will consist of quinoa, hot chickpeas, kale, roasted potatoes, roasted corn, tomatoes, jalapenos, local radishes, basil, feta, lemon squeeze, Sweetgreen hot sauce, and charred jalapeno yogurt dressing. 354 Harrison Ave., 617-712-0700
Juice Press Opens 5th Boston Location
The Seaport just got a bit healthier thanks to the addition of Juice Press-its fifth location in Boston. The juicery joins other newcomers like SoulCycle and By. Chloe. Snack on The Juice Press’ packaged goodie and infused waters or order one of the smoothies, like the Nurse Ginger Green with banana, ginger, apples, hemp protein, date, lemon, kale, spinach and coconut water, or the cleansing Green Charcoal with cucumber, lemon, kale, and activated charcoal. 109 Seaport Blvd., 212-777-0034