Food & dining

Tables

Attention, oyster lovers: Eventide opens in the Fenway this weekend

Jonathan Levitt

Openings: Portland favorite Eventide Oyster Co. opens a sister location in the Fenway on Oct. 7 (1321 Boylston St. at Yawkey Way). Eventide Fenway will serve a compact, counter-service (with tables) version of its flagship’s favorites. Yes, their signature brown butter lobster roll is on the menu, as well as plenty of oysters, crudos, tartares, fish sandwiches, clam chowder, and lobster stew, washed back with beer, wine, house-made sodas, or kombucha. For dessert, it’s whoopie pies and soft-serve ice cream. Eventide’s Andrew Taylor and Mike Wiley were named Best Chefs: Northeast at the 2017 James Beard awards.

Eventide Oyster Co. in Portland, ME.

FRED FIELD FOR THE BOSTON GLOBE/FILE/File

Eventide Oyster Co. in Portland, ME.

FoodCares Urban Market opens at the Boston Public Market this month (100 Hanover St. at Congress Street). The stall sells locally sourced fruits and vegetables, plus spices, sauces, and spreads, all made by area entrepreneurs. The market is a program overseen by Baraka Community Wellness, a Roxbury-based nonprofit that educates residents of high-risk communities about health and wellness. FoodCaresBOSTON, another of their programs, provides free, healthy food to children in low-income communities.

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Expansions: Cambridge café NOCA Provisions (156 Rindge Ave. at Middlesex Street) launches dinner service on Oct. 17. Enjoy corn flour farfalle with crab, fish cakes with fennel slaw and sorrel aioli, and braised short ribs with squash and maple mole. Eat there or take out. Chef Benjamin Rigby, who used to cook at sister restaurant The Table at Season to Taste and who specializes in homemade pastas, oversees the menu. It’s open on Tuesday through Saturday, from 5 until 8 p.m.

Pop-Ups: Simcha in Rozzy pops up in Roslindale’s former Seven Star Bistro space (153 Belgrade Ave. at Walworth Street) throughout October. It’s helmed by Chubby Chickpea chef Avi Shemtov and Jeff Gabel from Kitchen Kibitz. The duo will serve modern Israeli food with North African and Mediterranean influences. Feast on goat blintzes; baked lamb belly cassoulet with chickpeas; and milk-and-honey burrata with smoked persimmons, eggplant, and confit tomatoes. In Hebrew, “simcha” means “joy” or “happiness.” Visit for dinner Thursday through Saturday evenings beginning at 5 p.m. or for Sunday brunch beginning at 11 a.m.

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