Food & dining


Comedor opens in Newton and more


  • Newton just got spicier. Chilean-American restaurant Comedor has opened in the town’s center (105 Union St. at Herrick Road). Husband-and-wife team Jakob and Fernanda White have strong backgrounds: Jakob was opening chef at nearby Waban Kitchen; he’s also worked with Ana Sortun at Cambridge’s Oleana. Fernanda, who’s from Chile, cooked at Sortun’s Somerville restaurant, Sarma. They’ve created dishes like rabbit empanadas with carrot salsa and hot pickled duck meatballs. (Meat comes from Cambridge protein emporium Savenor’s.) There are 51 seats in the dining room and 18 at the full bar. To that end, Jakob hopes to boost Newton’s nightlife scene. “We’ll have a late-night menu, and we’re close to Newton Centre’s T. We want people out past 9 p.m.,” he says.


  • Want to eat at Somerville’s Journeyman (9 Sanborn Court at Washington Street)? You’ll need tickets, please. The Union Square restaurant has abandoned a reservation system in favor of a ticketing policy, a popular strategy at high-end restaurants nationwide. Chef-owners Tse Wei Lim and Diana Kudayarova say they want to provide value to customers with scaled pricing options while discouraging no-shows and cancellations. Tickets for each day are released one month in advance; prices range from $65 to $95 apiece, depending on dining time. (Prime times like weekends are pricier than early evening weekdays.) Tickets include a multi-course tasting menu; buy them at In other news, the team’s projects in Kendall Square, Study and Ames Street Deli, are on track to open later this month.


  • Cambridge’s BISq (1071 Cambridge St. at Webster Avenue), from Somerville’s Bergamot team, opens in November (the name means Bergamot Inman Square). On Dan Bazzinotti’s small-plates-and-charcuterie menu: oysters with pickled chard stems, bacon, hollandaise, and poblano peppers; barbecue beef on brioche with fried green tomatoes; octopus and scallop ceviche; and lobster cumin risotto. For dessert? A daily selection of individual trifles.

Kara Baskin can be reached at Follow
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