Coming soon: La Victoria Taqueria will open a third branch in Belmont Center (66 Leonard St. at Alexander Avenue) in the coming weeks. The popular taco stand has outposts in Arlington Center and in Beverly, featuring dishes like salsa verde fish tacos, beef tongue burritos, and tortas on soft telera bread. Owner Alex Barrientos is just waiting on inspections, he says.
In Revere, an unnamed restaurant is planned for the new Ryder apartment complex (21 Revere Beach Blvd. at West Street) from restaurateur Michael Aldi, who runs Dryft and Fine Line nearby.
“We’re taking advantage of the beachfront street scene to create a vibrant atmosphere. Our goal is to revitalize the sidewalk and bring back the culture of foot traffic. We hope to see some small locally owned retail shopping pop up to lend aid to that vision and experience,” he says.
He promises contemporary American food with a “luxurious” ambience and outdoor dining. It will be a “relaxed, tropical, vacation-like escape,” he says, with a four-season lounge and floor-to-ceiling garage doors. It’s slated to open in late May.
Openings: Steel & Rye executive chef Brendan Joy has opened Steel & Rye Bakery in Milton (95 Eliot St. at Central Avenue), with counter service and contact-free ordering, as well as a cleared-out dining room for remote-work possibilities. Visit Tuesday through Sunday from 9 a.m. until 4 p.m. for salads, sandwiches like meatball parm and banh mi, and pastries. At breakfast, try a sourdough waffle or avocado toast. (Yes, they also have Bloody Marys.)
In Westford, Diggy’s (175 Littleton Road at Boston Road) is now serving square, squishy, Detroit-style pizza. There are traditional toppings for purists, but daredevil diners can add avocado ranch, buffalo sauce, honey mustard, and sour cream to their pies.
Doughnuts: What could be better than doughnuts and beer? A beer doughnut, perhaps. Kane’s (90 Oliver St. at High Street in Boston, plus Saugus locations) partners with Woburn’s Lord Hobo Brewing Company this month for the Godmother Donut, a sticky bun glaze mixed with Godmother Imperial stout and toasted granola.