Chef Frank McClelland, known for the Back Bay’s elegant L’Espalier restaurant (774 Boylston St. at Ring Road), will open a mellower North Shore spot in Essex this fall. Tides, overlooking the Essex River at 35 Dodge St., will serve “seaside food that represents my heritage,” McClelland says. Food will be cooked over a fire pit with a rotisserie; he’ll also have a wood-burning oven. “We’ll serve casual dishes like pizzas with toppings sourced from local farms, charcuterie, pesto, and pickles at affordable prices,” he says. Tides will have 100 seats, an on-site garden, and “breathtaking views,” McClelland says. His wife, Heather, and his children will pitch in at the restaurant, as will colleagues from L’Espalier. Says McClelland: “It will be a family affair with lots of experimentation and fun.”
Shepard has opened in Cambridge’s hallowed Chez Henri space (1 Shepard St. at Massachusetts Avenue). The 70-seat restaurant serves French-inspired cuisine and combines the talents of former UpStairs on the Square chef Susan Regis and Hi-Rise Bread Co. owner Rene Becker.
The 18th annual Chefs in Shorts fund-raiser happens on June 19 at Boston’s Seaport World Trade Center (200 Seaport Blvd.). An assortment of high-profile chefs will grill for a good cause: 51 Lincoln’s Jeff Fournier, Cafe ArtScience’s Patrick Campbell, Fairsted Kitchen’s Jason Albus, the Tip Tap Room’s Brian Poe, and more. Proceeds from the al fresco party benefit Future Chefs, a nonprofit that helps aspiring cooks get their start. Get tickets ($80) at www.eventbrite.com.
Michelin-starred chef Michael Mina will open PABU Boston in Downtown Crossing in fall 2016. The two-story izakaya and sushi bar will be part of the upcoming Millennium Tower Boston development at 1 Franklin St. The California-based chef is known for acclaimed restaurants including RN74, at San Francisco’s Millennium Tower. PABU will serve seafood from Japan’s landmark Tsukiji market, as well as local fish, Japanese and American Wagyu, noodles, soups, and rice dishes. There will be an extensive sushi menu from Ken Tominaga, who has worked alongside Mina at PABU’s San Francisco branch. “I’ve been in love with this city for so many years,” Mina told the Globe. “Chefs like Ken Oringer and Jamie Bissonnette are doing food right now that rivals anything in the country.” This is his first New England restaurant.