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Craigie on Main chef to open new restaurant

Openings, closings, and chatter from the restaurant scene.

Wendy Maeda/Globe staff

Columbus Fish & Oyster

  • Columbus Fish & Oyster is preparing its Theater District launch. The Columbus Hospitality Group — powerhouse restaurateurs behind Mistral, Teatro, Sorellina, Mooo, and L’Andana — confirms to us that they’ll open Columbus Fish & Oyster this fall in the old Avila space at 1 Charles St. (Avila closed a few weeks ago). We’re told that Mitchell Randall, who’s now the executive chef at Mistral, will handle executive chef duties at the new space. No menu yet, though we’re fairly sure we can expect oysters. And plenty of fish.

Barry Chin/Globe Staff

Chef Tony Maws

  • Craigie on Main Chef Tony Maws’s team tells us that he’ll close his Cambridge restaurant for a few days to make upgrades accommodating his busy dining room. We’re told that Maws is in the process of installing a new “cooking suite” to accommodate more customers. (The restaurant was originally built to cook for roughly two-thirds of its current volume.) Craigie temporarily shuttered recently and was scheduled to reopen within two weeks. Meanwhile, look for his new restaurant, Kirkland Tap & Trotter, to open in late August near Inman Square with a slightly lower price point and long-time Craigie employee Danny Scampoli in the kitchen.

Craft Beer Cellar New England Annex

  • Winchester’s Craft Beer Cellar New England Annex is open. A visit to the Belmont Craft Beer Cellar is a rite of passage for any true craft beer lover. The shop, known for its vast collection of rare and local brews, opened a new branch in Winchester last week. Owner Kate Baker reportedly said that the debut was “fantastic” and that locals have been shocked and delighted to discover a craft beer shop in their town. There’s a special emphasis on Massachusetts beers.


  • Has Vapiano closed? The Boston Hospitality and Tourism blog spots confusing signage at the Theater District’s fast-casual concept Vapiano. “One sign on the door indicates that the restaurant was set to be closed for the holiday weekend and another indicates that it is closed for renovations,” reports BHT. (Nobody answered when we called.) A 2010 Globe review noted excellent artisanal-style pizzas, soggy pasta, and employees who prefer to be called “Vapianisti.”

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