Food & dining


Area Four expands, Bronwyn opens and sweetgreen comes to the Back Bay

Openings, closings, and chatter from the restaurant scene.


Area Four

  • In April, news broke that chef Michael Leviton and the team behind Kendall Square’s Area Four — home to a very excellent bacon pretzel nugget, among other savories — would open a straight-up pizza place in Somerville. That day is nearly here: It’s slated to open the first week of July at 445 Somerville Ave. Leviton tells us that the restaurant will sell nothing but pizza and antipasti (no pretzel nuggets, sorry).

Laurie Swope


  • Not too far away, also in Somerville, Tim and Bronwyn Wiechmann’s Eastern European sausage emporium, Bronwyn, has opened its biergarten. The patio will have the dining room’s menu and beer list, plus a custom pit-smoker where Tim smokes his sausages. It’ll be open from 5 p.m. to 10:30 p.m. Tuesday through Sunday. Plan ahead: We hear that waits, especially on weekends, have been long.


  • Fresh, healthy D.C. export sweetgreen has launched in Back Bay. The healthy fast-casual restaurant opened at 659 Boylston St. This is delightful news for Back Bay denizens looking for a wholesome lunch fix: It specializes in custom salads, grain bowls, frozen yogurt, and themed fresh-pressed raw juices (what they call sweetpress). Their raw juices have various virtuous properties, like “Detox” and “Purify.” Other ingredients are local, and many are drawn from the nearby Copley Square Farmers Market. The concept launched in Washington, D.C., in 2007, and now there are 17 nationwide — with more to come, including a spot at New York’s very of-the-moment NoMad Hotel.

russ Mezikofsky

Clover Food Lab

  • Burlington Chickpea fritter fans, get happy: Clover Food Lab is growing. The cult food truck turned restaurant launched its Brookline Village location on June 24, celebrating with free sandwiches to curious visitors. It’s at 6 Harvard St. This week Clover also opened its first suburban outpost at 100 Burlington Mall Road in Burlington, with Mike Sutton — formerly of swank sushi spot O Ya — as general manager. Clover prides itself on quick turnaround (wait times are about three minutes) and scratch-made food and juices.

  • Kara Baskin can be reached at Follow this blog at and on Twitter @restauranthub

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