Food & dining

Tables

Tables: Santos opens Citrus & Salt, and Flatbread and Luke’s Lobster branch out

Jason Santos has opened Citrus & Salt in the Back Bay.
Keith Bedford/Globe Staff
Jason Santos has opened Citrus & Salt in the Back Bay.

Openings: The Back Bay gets a bit spicier with Citrus & Salt (142 Berkeley St. at Stanhope Street), the newest from chef Jason Santos (Abby Lane, Buttermilk & Bourbon). Santos is known for his daring flavor combinations: Enjoy crab and cactus chowder with tequila and tortilla strips; blowfish tails; sea scallop ceviche with banana “dippin’ dots”; and a soft-serve sorbet of the day. It’s slated to open Nov. 30.

Luke’s Lobster opens a 20-seat Seaport branch on Nov. 29 (53 Northern Ave. at Fan Pier Boulevard). The seafood shack also has branches in the Back Bay and Downtown Crossing. Feast on wintery items like lobster mac and cheese, lobster and gruyere grilled cheese, and crab and gruyere grilled cheese, plus lobster, crab, and shrimp rolls, washed back with blueberry lemonade.

Meanwhile, Bodega Canal debuts across town near TD Garden (57 Canal St. at Market Street). It’s the newest project from Nicholas Frattaroli, who runs neighborhood hangouts North Square Oyster and Ward 8. This is your place for post-game tacos: braised bacon, buttered lobster, crispy chicken, and tempura fish, plus group-friendly apps like tamales and guacamole.

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Down the block, City Winery has debuted after a slight delay (1 Canal St. at Market Street). The concert venue features live music, an operational winery, and a Mediterranean menu that includes wine-infused pizza.

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In other pizza news, Flatbread Company now has a Brighton branch (76 Guest St. at Arthur Street), at the new Boston Landing complex. The combination restaurant-slash-bowling alley has nine bowling lanes, a 25-seat bar, two floors of dining, and plenty of pizza (gluten-free available) with fun toppings: chicken with mango barbecue sauce, black beans with lime sour cream, and taco pizza topped with tortilla chips.

KARA BASKIN

Kara Baskin can be reached at kara.baskin@globe.com.