It's nearly spring in Boston, with a spate of restaurants about to blossom. We've gathered intel on some of the most exciting new options and confirmed the latest on their expected opening dates. Bear in mind, these are moving targets. In fact, some of the restaurants that were previously planned to open this spring have told us they're more likely becoming summer babies. But worry not; here are some of the top spots slated for spring:
Blackmoor Bar + Kitchen
The team behind Olde Magoun's Saloon has something new on the way. This pub-inspired Charlestown restaurant will serve intriguing tavern fare from its open kitchen, including a "Korea Town Reuben" and Mediterranean fish stew; you can whet your appetite with menu tastings at Magoun's every Wednesday. The big 100-seat bar will have over 30 draft lines, so expect a buzzing beer scene — and, eventually, brunch service too.
1 Chelsea St., Charlestown; Opening: March.
The team behind Tres Gatos and Centre Street Cafe will complete its Jamaica Plain trifecta with Casa Verde, a casual Mexican serving traditional tacos, ceviche and more in 58-seat digs. In the kitchen will be chef Sean Callahan, previously of JP's legendary hideaway Ten Tables.
711 Centre St., Jamaica Plain; Opening: March.
Chef Matt Cunningham, alum of joints like Strip-T's and The Sinclair, is almost ready to open what he calls a "funky, fast-casual" spot in JP, where the Chinese cuisine will be brushed with some Japanese, Thai and European influences. "We've been viewing the food as if the people from [San Francisco's] Mission Chinese and [Sweden's] Faviken got together, had a few drinks and opened a dumpling house," says Cunningham. Expect everything made in-house, from tofu to fermented veggies, and even plates and bowls personally pottered by neighborhood artist Jeremy Ogusky. On the beverage side, the beer, wine and cordial license will be complemented by teas and housemade sodas. And you can expect a bit of whimsy in the intimate interior, which will have hand-crafted wooden tables set with pink stone and samurai-inspired artwork.
658 Centre St., Jamaica Plain; Opening: March/April.
Given Brighton's limited dining and entertainment options, we're excited to see this venture from the team behind Local 149 and Biltmore Bar & Grille come to fruition. Article will be a "garage-inspired, vintage rock bar with a big focus on music," says a rep for the restaurant, which will be open until 2 AM nightly. Expect live DJs and local bands to be booked on the regular in the two-floor space, where a New American menu by chef Mark Allen will be served during lunch, dinner, a Saturday "reggae brunch" and a Sunday "EDM brunch." Bar manager Gary Janes will preside over the program of creative cocktails and rotating craft beers.
458 Western Ave., Brighton; Opening: April.
The popular thin-crust pizza food truck is about to fire up the oven at its first brick-and-mortar location in Brookline's Washington Square. Those pies will be augmented by salads, sandwiches and other noshes that allow for lunch and dinner service on weekdays, plus brunch on weekends. And beer nerds should be amped about five rotating draft lines that will pull selections from the Craft Collective, a local distributor solely focused on small breweries: Singlecut, Kent Falls, Banded Horn and Deciduous are among the brews they cull. Three additional lines will be reserved for oft-changing draft cocktails, says bar manager Gabe Bellegard Bastos, most recently of The Baldwin Bar and Farmstead Table.
1632 Beacon St., Brookline; Opening: April.
Former Coppa chef de cuisine Meghann Ward has struck out to weave her own Tapestry, a new restaurant that will inhabit the Fenway-area space that formerly belonged to Church. It will be divided into two spaces: a relaxed expo kitchen doling out pop-up-style eats (think pizzas and oysters), and a more intimate, wine-bar-style room with fireplace and full Modern American dinner menu. "The style will be representative of America itself: a blend of many different styles and cultures," says Ward. "Hence the name Tapestry." Fun bonus: it's a family affair, with Ward running the restaurant alongside her husband and stepmother.
69 Kilmarnock St.; Opening: April.
Dig Inn Seasonal Market
A small-but-expanding chain of NYC-based farm-to-table restaurants is coming to the Back Bay. Dig Inn, which focuses on build-your-own "marketplates" and bowls (pictured at page top) heaped with ingredients sourced from local farms, which debut breakfast and brunch service (jazzed with Counter Culture coffee) at its Boston location, which will also be its largest at 3000 sq. ft. and 40 seats, plus a patio.
557 Boylston St.; Opening: May.
It's about time for something new from Andy Husbands, the Hell's Kitchen alum and South End staple behind Tremont 647. Husbands, previously a grill master at the now-closed East Coast Grill, has spent two decades stealing awards on the competitive BBQ scene with IQUE BBQ. (Husbands has also notched a few 'cue cookbooks.) Smoke Shop, pictured in a rendering above, will boast a hip Americana vibe swathed in rustic woods, exposed brick and metal accents. There will be 150 seats in total: 70 in the dining room, 40 at the flat-screen TV–equipped bar and 40 on an outside patio. Look for a more polished, upscale take on barbecue, and expect one section of the menu aimed at more adventurous diners (highlighting, say, some less oft-used cuts). There will also be chef-driven spins on standards, like six-minute deviled eggs drizzled in green goddess dressing, house-fermented chiles and asparagus.
1 Kendall Sq., Cambridge; Opening: May.
Boston's buzzy Ink Block development has scored a "coastal Italian" from Barbara Lynch Gruppo alumni Colin Lynch (the group's former exec chef), Heather Kennaway Lynch (his wife and former general manager at Sportello) and Jefferson Macklin (the group's former COO). "Honest and simple" Italian will be served in a 4,600-sq.-ft., modern-industrial space that fits 105 seats in its dining room, 26 at its bar and 40 seats on its seasonal patio.
360 Harrison Ave.; Opening: TBD Spring.
Chefs Jeremy Kean and Philip Kruta, the duo known as Whisk (and both former 30 Under 30 honorees), are currently operating out of Fazenda cafe in Forest Hills, will soon transform that joint into Brassica, a supper club–inspired concept focusing on small plates ordered à la carte or in tasting menus. (Espresso drinks and sandwiches will be found during breakfast and lunch hours.) Everything will be hand-crafted — even the furniture, which Kruta is currently building himself. As part of the transition, the team recently recruited pastry chef Arthur Haynes, an alum of Restaurant Daniel and Bouchon Bakery.
3710 Washington St., Jamaica Plain; Opening: TBD Spring.
Filling a huge void of Jewish delis in Boston, here comes the team behind State Park. They're about to roll out this Kendall Square spot, which will serve classics — from blintzes to knishes — from breakfast through dinner. It will inhabit the space previously occupied by the just-closed West Bridge.
1 Kendall Sq., Cambridge; Opening: TBD Spring.