Boston’s beloved restaurateurs launch inventive new eateries.
Are your taste buds in need of a spring awakening? Boston’s dining scene is heating up this season with four new restaurants that are sure to draw raves for their creative menus (Creole calf’s liver, anyone?), noted chefs, and delicious plates that will have you coming back for more.
Boston Goes BBQ
A charcuterie platter at BISq
Chef-owner Keith Pooler (also of Bergamot) and Executive Chef Dan Bazzinotti are dedicating their new 49-seat Inman Square restaurant, BISq, to thoughtful small plates and inventive charcuterie. The space complements its rustic fare with wood panels and a chandelier made from wine bottles, beneath which guests dine on fried and pickled pig’s ears, chicken rillettes, and rabbit and foie en croûte. Worth ordering as well are the “Stuff to Share” plates, including bone marrow with escargots and black trumpet mushrooms and the N’awlins BBQ shrimp toast. If you arrive early for dinner, head next door to the bocce court; BISq has all the equipment. 1071 Cambridge St., Cambridge, 617-576-7700
Truffle pizza at Serafina.
It’s back to (tasty) basics at the buzzy Italian eatery Serafina, from local restaurateur and nightlife guru Seth Greenberg, who also owns well-known dining spots in New York. Petra Hausberger of Somerton Park Interiors, who designed Bastille Kitchen, has transformed the former Radius space with Tuscan-inspired décor. Expect to dig into traditional Italian fare from chef Jerome Picca in the form of tender homemade pastas, thin-crust pizzas, and main dishes like rock salt–baked branzino. 10 High St.
The Story of O
Move aside, cupcakes; there’s a new kid in town. The South End’s Blackbird Doughnuts (from The Gallows Group) is making lots of friends with handmade brioche-based doughnuts in wild flavors like sesame Sriracha, dark chocolate pomegranate, and lemon honey pistachio. The petite shop offers an everchanging daily assortment of eight to 12 flavors, so you have an excuse to return over and over again. 492 Tremont St., 617-482-9000
Of Sturgeon and Sea Urchin
Chef Michael Serpa of Select Oyster Bar.
Michael Serpa, formerly of Neptune Oyster, has opened a new shellfish mecca: Select Oyster Bar, housed in a Victorian brownstone in the Back Bay. The menu features East and West Coast oysters as well as sturgeon confit, Santa Barbara sea urchin, and Gloucester monkfish. Serpa infuses many of his dishes with Moroccan and Southeast Asian spices, putting a global spin on seafood. 50 Gloucester St.