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New restaurant in Anthony’s Pier 4 space will pay homage to the classic

Anthony’s Pier 4Frank O’Brien/Globe staff/file 1991

Coming Soon: The site of Anthony’s Pier 4 will become home to a new restaurant in the (not too distant) future. Kristin Canty, owner-operator of Concord’s Woods Hill Table, known for its farm-to-table dishes, will open the unnamed-as-yet spot on the ground floor of PIER 4, a nine-story residential building at the Anthony’s Pier 4 site.

Like in Concord, food here will be sourced from The Farm at Woods Hill, Canty’s New Hampshire farm. The space has 140 seats including a raw bar, plus a 40-seat patio. Canty hopes to decorate with items from the old Anthony’s to pay homage to the space.


“There’s a whole trailer full of stuff — I can’t wait to see it,” she says.

Openings: Vegan Nest Café opens this weekend in Worcester (6 Waldo St. at Exchange Street), a marketplace and restaurant specializing in all things vegan. The family-friendly spot sells a signature coffee substitute, mōCa, a caffeine-free drink made from Maya nut seeds.

Transitions: An offer has been made on the South End’s La Motta space (1357 Washington St. at Waltham Street), though it now remains open for business as usual. A rep for the Aquitaine Group, which runs La Motta’s, confirmed the news.

The closure is pending approval processes through the Boston Licensing Board, said the rep. The Alpine Group’s Joe Cassinelli, who runs restaurants like Davis Square’s Posto and The Painted Burro, said his group hopes to take the space.

Meanwhile, the Aquitaine Group has expanded its Greenlight Café (560 Harrison Ave. at Union Park Street), which will reopen early next year, and is renovating Aquitaine Chestnut Hill (11 Boylston St. at Hammond Street), which has yet to reopen.

Pop-Ups: OAK Long Bar + Kitchen (138 St. James Ave. at Stuart Street) has debuted a pop-up champagne lounge Thursdays through Saturdays, opening at 5 p.m. through January. Enjoy vintage bubbly, limited-edition whiskey, and a menu of shareable bites like tuna tartare and smoked bluefish toast.