A New England television personality for over 40 years, Frank Avruch is Boston born and bred. He has had an ongoing love affair with the city...a mixture of the old and new, a burgeoning restaurant scene, a thriving theatre, music and arts mecca, Frank covers it all. Bostonman.com is a counted-on-source for the oft-asked questions: "What's new", "What's happening" and "Where should we go?", he lists many of the events that make Boston a choice destination for tourists and residents alike.
Boston Public Library
Concerts in the Courtyard are back . Enjoy music from jazz to classical and from world to folk Wednesdays at 6 pm and Fridays at 12:30. Free to all
Some of Boston's hot new restaurants
The Smoke Shop
On one corner of Kendall Square plaza is The Smoke Shop,Andy Husband's newest entry Husbands (Tremont 647) has been involved in the competitive barbecue scene for years, and his experience has finally come to fruition at this bustling new Kendall Square restaurant, filled with whiskey and smoked meats. From hot links with pimento cheese to burnt ends and brisket, there are plenty of classics, as well as a few riffs on tradition, including a Thai-inspired smoked and fried chicken with mint and and fermented pepper mayo; a crispy tofu and smoked mushroom dish for those who want to skip the meat; and a brisket dish with Korean vinaigrette, kimchi, and gochujang ranch.
One the opposite side of Kendall Square Plaza is Mamelah's, the newest entry from "The Hingry Mother" crew. Traditional Lox and bagels and other smoked fish, fresh-baked chocolate babka,(the babka french toast is divine) black-and-white cookies, raspberry walnut rugelach, — there’s a pastrami and chopped liver sandwichon rye, for example, not to mentionpastrami, corned beef, and tongue,and, of course,matzoh ball soup.Beverages include egg creams, milkshakes (andboozy milkshakes, sodas made in-house, an Eastern European-influenced beer selection, and deli-inspired cocktails. They expect to have dinner service in early September.Hours now:8am -4 pm.
One Kendall Square, Building 300, Cambridge
Tapestry opens the doors to its two distinct parts, Expo Kitchen and Club Room, for dinner service from 5 to 10 p.m. Tapestry's dual-concept menu is the product of chef-owners Meghann Ward and Kevin Walsh, who will be churning out such delicacies as Neapolitan-style pizza, roast pork chop, and buckwheat lilac fudge. Ward and Walsh have worked together to craft dishes that cater to a casual beach bar-style vibe in one room and an elevated lounge concept in the other. 69 Kilmamock St. Boston
Tatte Bakery and Cafe has reopened its Brookline location, with the Beacon Street shop increasing its indoor seating from 8 to 40 and its outdoor seating from 15 to 40. The renovated space also has a larger kitchen which allows the eatery to offer the full menu that its Cambridge outlets have, and it now has two restrooms for customers.
1003 Beacon Street, Brookline, MA, 02446. Its website is at http://tattebakery.com/.
There's a new dining spot in Boston's Fenway neighborhood.Serving up fast-casual Greek fare, including honey-garlic braised pork, spicy lamb meatballs, zucchini fritters, and more, which can all be wrapped in a fresh-house made pita or served over rice or a salad. There are recommended combinations as well as the opportunity to build one's own from a variety of options. Base prices range from $8 to $10.50.On the drink side, there are red and white house wines on tap, two Harpoon beers, a classic Greek frappé (sweetened, foamy ice coffee), Greek ice tea, lemonade with cucumber and mint, and local Spindrift sodas.Trade co-owners Jody Adams and Eric Papachristos, along with Trade opening manager Jonathan Mendez, are behind the new restaurant. Its name is an homage to Papachristos' Greek hometown, Thessaloniki.Saloniki is open daily from 11 a.m. to 10 p.m.
4 Kimarnock Street, Boston
Calling itself a "modern supper club," Yvonne's is now open in the historical Locke-Ober space in Downtown Crossing, featuring a dark, secretive library bar. There's a high-powered food and drink team; key players include chefs Tom Berry (Proprietors in Nantucket) and Juan Pedrosa (The Glenville Stops), magical pastry sorceress Kate Holowchik (jm Curley, Bread & Salt Hospitality), and cocktail wizard Will Thompson (Drink, Deep Ellum, everywhere).
2 Winter Place, Boston 617 267 0047
It's back, and it's bigger. Clio closed at the end of 2015 after almost two decades to make way for Ken Oringer and Tony Messina to expand tiny Uni, Clio's neighbor and sibling, into the space. After a quick month of renovations, the new Uni has arrived with nigiri and maki from O Ya alum Akira Sugimoto, tiki and classic cocktails from Jason Kilgore (The Hawthorne), and a large menu of dishes inspired by Japan and southeast Asia. Want to go all out? The omakase (chef's tasting) will set you back $195, and there's caviar service for $1.
370 Commonwealth Ave. 617 536 7200
Bon Me began as a food truck, after owners Alison Fong and Patrick Lynch won the City of Boston's Food Truck Challenge in 2010. The two (who are married) expanded their idea and now operate six food trucks in the area, in addition to their restaurants and a location in the new Boston Public Market. The restaurant focuses on locally sourced ingredients for their assortment of sandwiches, noodle and rice bowls, and salads.Each meal has a create-your-own style series of options, with fillings that include roasted soy and paprika tofu, spice rubbed chicken, Chinese barbecue pork, and miso-braised pulled pork, plus a range of rotating selections. There are also sides (like deviled tea eggs) and drinks (such as Vietnamese iced coffee), and items can be made vegetarian or vegan.The Chestnut Hill location will be open Monday to Sunday from 10:30 a.m. to 9 p.m.
Frank Pepe's at Chestnut Hill Shopping Mall on Rt 9
Very big in Connecticuit, and New York, Pepe's has opened its first Mass operation with roughly 80 seats and an indoor patio.Started in 1925 by grandfather Frank Pepe, the pizzas have a distinct crunchy and chewy crust a little charred. They'll offer salads and various toppings, the most popular is the white clams.You can't miss it with a huge sign on the Chestnut Hill Facade. If this one kakes off, they have pkans to open more in Mass.
Chef Tiffani Faison's Southeast Asian restaurant in Fenway down the street from her barbecue place Sweet Cheeks. Drawing inspiration from Faison's travels.she told the Globe of the "unbelievable smells" she found while visiting Southeast Asia in 2008 The menu will break down into seven categories, according to the Improper Bostonian: "snacks, cold and fresh, crispy and spicy, broths and curries, rich and earthy, noodles and rice, and banquet."Faison said she planned to have familiar dishes like pad thai (kicked up a notch, naturally) along with unfamiliar features, like cha ca la vong, which will be a halibut-based dish flavored with dill, scallions, nuoc cham, and more. Had a chance to check it out and can predict Tiffani has another winner on her hands. It defintely is a winner!!
1363 Boylston St.
Doretta Taverna & Raw Bar
Michael Schlow shut down 13-year-old Via Matta and has just debuted a new concept in the space: Doretta Taverna & Raw Bar, featuring simple Greek food and decorated with art by his wife, Adrienne Schlow, whose family is from Greece. "I think it's time for just plain old Greek,, noting that there are lots of Mediterranean restaurants but not many that focus solely on Greece.
79 Park Plaza, Boston
Bergamot's kid sibling BISq finally opened in Cambridge's Inman Square a few months back, and it's full of charcuterie and recycled wine bottles. The cozy, lively space features a distinctive chef's bar, perfect for interacting with Dan Bazzinotti, especially if you want to talk meat. There's also an intimate back room with a bar and a hidden television. Now serving brunch!
1071 Cambridge Street
Cambridge, MA 02139
A massive space that will include food trucks parked inside, a rooftop raw bar, a cafe, and more. "We are not reinventing the culinary wheel," executive chef Chris Henry, a Barbara Lynch Gruppo alum, previously said via press release. "Exceptional seasonal ingredients, a focus on flavor, easy to understand dishes, but executed with precision and attention to detail. Just great food without pretense."
40 West Third St., Boston (South Boston)