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The Boston Globe

Food & dining

tables

Concord’s Bondir opens, DooWee & Rice closes in Davis Square, and more

Openings, closings, and chatter from the restaurant scene.

Dina Rudick/Globe Staff/file

Bondir

  • Chef Jason Bond tells me that the 100-seat Concord branch of Cambridge’s Bondir is open for business. The restaurant, at 24 Walden St., is now taking dinner reservations on OpenTable. Expect a menu that changes each day, with an emphasis on local fish and pasture-raised meats, plus a savvy selection of American and European beer and wine. On that note, there’s also a bar, open until 11 p.m.


DooWee & Rice

  • It was a haven for ravenous Tufts students and Davis Square’s culinary cognoscenti. But, sadly, Somerville’s luscious and tiny DooWee & Rice, home to smoked salmon bao baos and crispy chicken heart fries, has closed, Eater Boston reports. Now Somervillians will have to cross the river for the magical, fluffy sandwiches: Owner Duy Tran plans to partner with Allston’s Wonder Bar (186 Harvard Ave.), adding a menu of more than 20 creative bao. Less convenient for us, he’s also contemplating a shop in London.

M.C. Spiedo

  • The Renaissance-style Italian restaurant originally called M.C. Medici has been rechristened M.C. Spiedo, a rep tells me. It will open at the Seaport’s Renaissance Hotel (606 Congress St.) in February. “M.C.” is a nod to chefs Mark Gaier and Clark Frasier, and “Spiedo” refers to “spit” or “skewer” in Italian. Fittingly, Gaier and Frasier will use a 40-inch steel spit to roast locally sourced duck, chicken, and suckling pig each night. The restaurant opens in early winter; Gaier and Frasier closed Ogunquit, Maine’s Arrows restaurant this fall to focus on the project.

Ostra

  • A rep for Ostra, the newest restaurant from the Columbus Hospitality Group (L’Andana, Mistral, Mooo, Teatro, and Sorellina), says to expect a late November launch — prime timing for holiday dining needs. Ostra replaces Avila at One Charles St., near the Theatre District. The restaurant specializes in Mediterranean-inspired seafood, with chef-owner Jamie Mammano and executive chef Mitchell Randall (also of Mistral) at the helm. There’s also a piano bar. A neighborhood piano bar that isn’t at Jacob Wirth? Swanky.

Kara Baskin can be reached at kcbaskin@gmail.com. Follow this blog at www.boston.com/therestauranthub and on Twitter @restauranthub.

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