Where to eat next: 5 new restaurants opening in Beacon Hill, the Wharf District, Seaport, and Jamaica Plain this October.
Innovation is everywhere in Boston this month as a new cocktail bar with indulgent plates settles into Beacon Hill, a French-inspired Japanese Izakaya debuts in the Seaport and a beloved Portsmouth bakery celebrating 4,000 years of breadmaking moves into Fort Point. Read on to discover where you’ll find us nibbling throughout the month of October.
89 Charles
If you’ve ever sought a bestie who lives on Beacon Hill solely for enjoying a cocktail or two at their quaint brownstone in one of the city’s most historic neighborhoods, now is your chance to make that dream come true. The new 89 Charles offers a 12-seat bar and 30-seat lounge for a quaint oasis that welcomes guests in for an exclusive yet casual experience that feels as intimate as visiting that aforementioned friend. Inspired by the Gatsby-era, 89 Charles focuses on the art of mixology, led by Dave Irwin, as well as decadent small bites by chef Matt McPherson. The latter include hamachi crudo with spicy citrus broth, beef tartare with black garlic, spicy n’duja flatbread with hot honey and foie gras bratwurst. The beverage list is marked by original twists on classic cocktails, like the richer, coconut-topped espresso martini riff of the “Plantation Cut & Dry” with espresso, cacao and whipped cream or their floral take on a Cosmopolitan deemed “This Cosmo is a Cougar” with citrus vodka, Peychaud’s bitters, lemon, banana and orgeat. Also on the beverage list, Irwin presents a selection of rare wines, vintage Champagnes and locally-produced spirits.
89 Charles St., Beacon Hill
Now Open
1928 Rowes Wharf
The newest restaurant in Boston’s Seaport neighborhood is the second location of a Beacon Hill favorite as former chef de cuisine of Deuxave, Chris Maxson, brings a menu, steeped in dishes inspired by owner Kristin Jenkins’ global travels, to the waterfront. Opening mid-month, this outpost will have familiar nods to its Beacon Hill location with grasscloth wallpaper, leather banquettes, palms and art, however, wrapped in a new, distinct frame thanks to the soaring, open ceilings and abundant natural light of the Rowes Wharf space. The more airy and bright atmosphere will be grounded by an oyster and raw bar that evokes its locale and a collection of antiques that emphasize the international ingredients found in dishes like the foie gras torchon with pear mostarda, chicken paillard with a lemon caper sauce and pork belly ramen with pickled shiitake mushroom. Once it debuts, 1928 Rowes Wharf will be open daily for lunch and dinner from 11 a.m. to 11 p.m.
30 Rowes Wharf, Wharf District
Opens: October 15
Brassica Kitchen + Café
It’s been more than a decade since siblings Jeremy and Rebecca Kean opened Brassica after a series of successful pop-ups; and the success continues as Brassica outgrew its former facade and is expanding to a new space that will seat over 90 guests and features a marble bar with high top seating. There will also be a new woodfired pizza oven for the introduction of both Roman and Detroit style pizzas, of which the dough is fermented with the same sourdough starter that’s been used since Kean and his business partner Philip Kruta’s first pop-up (Whisk). “Think Izakaya-style dining meets Italian comfort food—with a little ADHD,” says chef-owner Jeremy Kean about the revamped space and menu. While pizza, and handmade pasta, are both new additions to the one-of-a-kind, bold dishes from Kean, he assures that signature menu items will remain, like the koji risotto with parmesan shoyu, the B.K. fried chicken, served with maple umeboshi and giardiniera, and the B.K. fried rice with fresh and fermented veggies. Brassica will also serve rotating fish collars and offer a sashimi program to deliver on their ever-rotating menu that entices diners to keep coming back to taste everything they have to offer. Plus, it’s all served on locally-thrifted dishware, personally collected by Kean over the years. On another feel good note: loyal customers helped fund the new space by raising nearly $22,000 for the project on GoFundMe.
3712 Washington St., Jamaica Plain
Opens: Mid- to Late October
Elephantine Bakery
Inspired by the history and timelessness of bread, Sherif and Nadine Farag opened Elephantine Bakery in Portsmouth in 2018. Now, they’ve expanded to Boston’s Fort Point neighborhood as they continue their mutual dream of celebrating the philosophy of slow food through scratch pastries as well as breakfast, lunch, and aperitivo. The menu flexes Middle Eastern and Mediterranean influence from pastries like their feta and honey danish sprinkled with toasted sesame seeds to their savory morning treats like poached eggs cilbir with garlic labneh and the larger dishes on the daily menu including a kale salad with hummus, beet pistachio spread, and muhammara (walnut and roasted red pepper). Centered by a marble counter, Greek-style columns, exposed white beams and rotating fresh floral displays, the new space offers old-world charm through a contemporary lens of appreciation for humble foods that have been enjoyed, but perhaps not celebrated as they should be, for centuries.
332 Congress St., Seaport
Now Open
Mai
When NoToro Hospitality Group announced its newest concept, Mai, we were thrilled for their handroll bar to debut in the Seaport. Little did we know there would be more—when the Seaport venue soft-launched at the end of last month, Mai showcased a menu where aged duck risotto, Wagyu tenderloin frites and cod brandade appeared as specialties alongside appetizers and the beloved handroll section. Branded as a French-inspired Japanese Izakaya the menu is truly a singular treat where innovation and quality coexist. While Japanese items like handrolls and sake can often feel intimidating, Mai breaks it down and makes their menu approachable with a three-step mastering of the art of handrolls and offers a beginners flight on their sake list to introduce less well-versed guests to the rice wine that’s a perfect pairing for fresh fish. In addition to an impressive sake collection, the cocktails are a rotating delight with layers of Japanese influence and international ingredients, like the Wagyu Old Fashioned with wagyu tallow-washed whisky and soy sauce on the fall menu.
31 Northern Ave., Seaport