Food & dining

Tables: Dumpling Daughter comes to Kendall Square

Nadia Liu Spellman in 2015.
Joanne Rathe/Globe Staff/file
Nadia Liu Spellman in 2015.

Coming soon: Nadia Liu Spellman will expand Dumpling Daughter from Weston to Kendall Square this summer, she says, with a slightly different menu. The Weston version focuses on dumplings and rice bowls. This outpost will build on that menu with street foods like curried fish balls and tea-simmered eggs.

“The Weston concept has been so well-received that we just want to duplicate it, but the demographic is different,” Spellman says.

Spellman comes from a restaurant family. Her parents, Sally Ling and Edward Nan Liu, pioneered Chinese fine-dining in Boston with Sally Ling’s restaurant, which was once inside the Hyatt Regency on Memorial Drive.


“My parents catered to the times,” she says of the 1980s. “Fine dining was a hot thing. This will be right down the street from my parents’ nicest restaurant, which is a sweet thing.”

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But while her parents’ restaurant “felt like a museum,” her spot will be casual enough to cater to students.

“I want to serve the types of things you’d get on the street — a variety, four things, for under $10,” she says.

Spellman aims for a summertime opening; the restaurant will be on Ames Street between Broadway and Main Street.

Meanwhile, the team behind South End Italian spot Bar Mezzana explores the world of tropical cocktails with Shore Leave, a tiki bar just across the street (345 Harrison Ave. at Traveler Street). It’s slated to open in late 2018.


By Chloe, known for plant-based, fast-casual meals in spotless surroundings, plans a Back Bay branch for this summer (399 Boylston St. at Berkeley Street). Enjoy healthy snacks like tempeh-lentil-chia-walnut burgers, quinoa tacos, and dairy-free ice cream.

Openings: The team behind Worcester’s trip-worthy Deadhorse Hill has opened American-Korean restaurant simjang (72 Shrewsbury St. at Mulberry Street). Enjoy scallop crudo, sashimi bowls, soju-steamed littlenecks, kimchi pancakes, and larger dishes like spicy seafood stew, sautéed rice cakes with braised lamb shoulder, fried chicken, and whole grilled fish. A dessert program with toasted rice, yuzu, or matcha soft-serve ice cream is planned for the future. In the meantime, indulge with soju, sake, and tiki drinks.


Kara Baskin can be reached at