Food & dining


Bastille Kitchen, Pastoral, and Sweetgreen opening, and more

Bastille Kitchen

  • A rep tells me that Bastille Kitchen (49 Melcher St. at Necco Street), the latest project from restaurateur Seth Greenberg, is on track to open in late April. It’s Greenberg’s first boite since opening upscale French restaurant Mistral in 1997. The two-floor Parisian bistro will serve shareable bouillabaisse and vanilla butter-poached lobster courtesy of executive chef Adam Kube, formerly chef at the Ritz Carlton’s Artisan Bistro. Also part of the Fort Point restaurant: the Chalet Bar and Lounge, a craft cocktail bar.


  • In other Fort Point news, authentic Neapolitan pizzeria

  • Pastoral (345 Congress St. at Farnsworth Street) has opened after a few delays. Chef Todd Winer’s menu features wood-fired pizzas, pasta, and kids’ plates (it’s just a block from the Boston Children’s Museum, after all), plus craft beer and wine. Winer also sells his pastas, sauces, and cheeses to go.


  • For a quicker Fort Point snack, pop into Sweetgreen (372 Congress St. at Stillings Street), which opened this week. The D.C.-based shop, which has a Back Bay location as well, serves scratch-made salads sourced from local farms, plus bread from Iggy’s. An off-menu attraction: the Buffalo Caesar salad, made with kale, Caesar dressing, and sriracha.

Lydia Shire

  • The force behind legendary Boston dining rooms Biba, Excelsior, and Locke-Ober tells me that she’s planning to take on a new town: Burlington. Look for a Lydia Shire-helmed restaurant to debut there this fall. It’s a new concept; Shire says that it won’t be a spinoff of her current Boston restaurant, the Liberty Hotel’s Scampo.

Pat Greenhouse/Globe Staff

Verb Hotel

  • The Verb Hotel will replace Fenway’s old Howard Johnson Inn (1271 Boylston St. at Yawkey Way), and it’s getting a flashy new restaurant. According to Spot-On Ventures partner Robin Brown, who’s overseeing the redesign, the concept will be “share and dare” with a focus on communal plates and sublime service. He’s in the process of scouting chef candidates. “I’m looking to hire a rising star — and someone who would be unbelievably fabulous to have dinner with,” he says. As for the food? “It won’t be fussy: just pure, fresh, and delicious, with a bit of humor.” He hopes for a fall opening.

Food Trucks

  • On April 1, a fleet of food trucks hit the Greenway. Look for newbies like Lilian’s Smokin’ Rack Barbecue, selling authentic Texas barbecue ribs, and Stoked Wood Fired Pizza Co., slinging traditional and vegan pies. Also visit faves like Bon Me and Roxy’s Grilled Cheese. See the full schedule at

Kara Baskin can be reached at Follow her restaurant news on
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