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Everywhere we want to eat this fall

From familiar faces to second chances, the coming months are looking delicious.

Small bites, big flavor

Waypoint, open now

Chef Michael Sceflo struck gold with his eclectic small plates at Alden & Harlow, so he announced he’d be opening a second Harvard Square hot spot with Waypoint. This time, Scelfo dives into seafood — focusing on innovative twists and quirky updates on oceanic favorites, like smoked Whitefish pizza with marscapone and crispy capers, fried smelts with pickled ramp remoulade or Razor Clam Cakes with bacon fat aioli. A new late-night menu boasts bumps of caviar with donut holes and buttermilk crema and oyster shooters with cucumber fennel vodka. 1030 Massachusetts Ave., Cambridge, waypointharvard.com

You want a bird’s eye view (and a bird)

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RFK Kitchen, opening September

Chef Rachel Klein was known for her epic rotisserie — by far the finest piece of work in Liquid Art House — in her former role at the Back Bay restaurant. But now, she’s on her own, bringing her succulent roast chicken know-how to this soon-to-be-open locally sourced New American Needham locale. Self-described as “approachable,” Klein invites her patrons to perch at the centrally located kitchen-facing counter for the best seat in the house. 948 Great Plain Ave., Needham, rfkkitchen.com

When you’re soul searching

Buttermilk and Bourbon, opening mid-November

If you need a hefty dose of modern Southern comfort, blue-haired chef Jason Santos will certainly deliver. The Back Bay restaurant plans to serve twists of traditional down home cooking, including boiled peanut hummus served with benne seed crackers and golden raisin compote, peel-and-eat shrimp poached in lemon shady and boneless fried chicken wings, served Nashville hot. Location TBA

Your California roll to-go

YO! Sushi, opening October

Conveyor belt sushi (or a “kaiten” concept) has been in motion for decades, but the trend is just recently making moves on U.S. soil. YO! Sushi, which has been rolling stateside since 2015, will settle in a 2,225-square-foot location in our new favorite noshing neighborhood, the Seaport, with four-piece rolls, poke, katsu and noodles that shimmy up to your table straight from the kitchen. Each menu item comes in a priced-by-color plate — starting at $3 in green to $7 in yellow — so you can keep track of your final bill as you munch on. 79 Seaport Blvd., Boston, yosushiusa.com

Swirl, slurp, repeat

Benedetto, opening this fall

Chef Michael Pagliarini has big shoes to fill, taking over Jody Adams’ former Rialto space in the Charles Hotel. As the owner already beloved rustic pasta joint, Harvard’s Guliana, the second Italian restaurant in Pagliarini’s repertoire is hotly anticipated. The coming attraction will focus on the broad-spanning regional Italian cuisine — think cured meats and delectable carbs of all stripes — with a 220-seat space designed by Bentel & Bentel, who’ve crafted the memorable dining interiors of B&G Oysters and Le Bernardin.1 Bennett St., Cambridge, charleshotel.com

The second act

Blue Room, open now

Call it a triumphant return, the Blue Room reopened its doors Sept. 1 following a building fire that caused substantial smoke and water damage to the Kendall Square mainstay and its neighbors. Now, a year later, there’s plenty to celebrate — including a newly refreshed menu and crisp contemporary interiors. On your plate this time: grilled cauliflower with heirloom tomatoes and eggplant tahini, braised rabbit pozole and thick tagliatelle topped with crab and chili pesto and bottaga — a salty Italian roe delicacy. 1 Kendall Square, Cambridge, theblueroom.net

A food court like no other

Eataly, opening November

Mario Batali got his Boston Crocs wet with the Seaport’s Babbo Pizzeria, but it was just the beginning of the B&B empire he hoped to create. The mammoth three-story, 45,000 square-foot Italian emporium will reside within the newly expanded Bolyston-side Prudential Center. Inside, you can find every pasta known to mankind, enough tinned tomatoes to generate a radio signal and charcuterie selections to fulfill your wildest dreams, alongside locally sourced produce and products handpicked by Batali’s Eataly crew. It may be more a retailer than traditional restaurant, but we just dare you to walk out the door without packing your pantry. 800 Boylston St., Boston,eataly.com

The ‘burbs aren’t looking so bad

Island Creek Oyster Bar Burlington, opening October

There’s no better place to impress an out-of-towner than Kenmore’s Island Creek Oyster Bar —just make sure to book a reservation weeks in advance or you’ll be totally shucked. (Sorry.) But, wait — the restaurant expands to parent-friendly Burlington with a patio and weekday lunch options, offering their signature locally sourced raw bar and sophisticated seafood — so fresh, so clean you can practically hear the ocean. 300 District Ave., Burlington, islandcreekoysterbar.com

Give Sweetgreen a run for its money

by CHLOE, opening November

If you’re looking for a new healthy(ish) lunchtime alternative, expect to find all the pretty young things and their Snapchat stories at this New York fast casual import. The plant-based vegan restaurant will dig roots in the Seaport late fall (with a Fenway location also on the way) and offers wholesome renditions of your favorite takeaway creations —think: quinoa taco salad with seitan chorizo and agave-lime lime vinaigrette and tempeh-lentil-chia-walnut burgers with beet ketchup and special sauce. 101 Seaport Blvd., Boston, bychefchloe.com

Treat ‘yo self

MIDA, opening mid-fall

With a name that translates to “he gives me” in Italian, chef Douglass Williams takes on the former location of Cluckit! nee Estelle’s in the South End. The Coppa alumnus brings global influence influenced by his travels to the menu that will straddle fine dining and casual cultural comforts with a focus on Italian cuisine. We’re told handmade pastas and the feelings evoked by the words “charred, spicy, crunchy and crispy” inspired the menu. Vague, but we’re already hungry for more.782 Tremont St., Boston, midaboston.com

 
 
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