Food & dining

TABLES

Chef Jody Adams and team to open Porto in Back Bay

From left: Eric Papachristos, Jody Adams, and Sean Griffing are opening Mediterranean restaurant Porto in Back Bay.

Ken Rivard

From left: Eric Papachristos, Jody Adams, and Sean Griffing are opening Mediterranean restaurant Porto in Back Bay.

Openings: Jody Adams, Eric Papachristos, and Sean Griffing will open Porto, a Mediterranean restaurant, in the Back Bay (Ring Road at Boylston Street). Adams is slated to depart Cambridge’s Rialto in June; the team also runs the Greenway’s Trade. Adams and Papachristos have been busy lately: They are also behind Saloniki, the Fenway’s new Greek sandwich shop.

Porto’s name comes from the shared Italian and Portuguese word for “port.” As such, Adams says to expect “lots of seafood,” both raw and cooked. Adams promises fluke, lobster, octopus, seafood stew, whole roasted fish, a Mediterranean-inspired lobster roll, and “lots of brightness and herbs,” she says, plus a busy bar scene. There’s also a raw bar and a patio, conveniently next door to Saks Fifth Avenue. Ravenous shoppers, take note.

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Jon Sanchez (Ames Street Deli, Study) will be chef de cuisine. Elissa Rae (Trade) will oversee the cocktail program.

Porto is slated to open in late June for lunch and dinner.

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In other aquatic news, more fish — raw, tinned, smoked, or fried in all its glory — comes to the Back Bay in a matter of days. Restaurateur Kathy Sidell (the MET Group) is poised to open Saltie Girl in the former MET Townhouse space (281 Dartmouth St. at Newbury Street).

“What I’m most excited about is the variety of ways we’re preparing seafood, from tinned to fried to smoked to fresh. The tins are outrageous!” she says. “Right now I’m looking at amazing anchovies with sautéed onions unlike any anchovies I’ve ever seen before. The sardines are better than anything I ever had growing up.”

Chef Kyle McClelland (The Federalist) will oversee the restaurant, which has a 14-seat bar and an adjacent shucking station. It’s open from 11:30 a.m., with a late-night, tin-focused menu starting at 10 p.m. on Thursday, Friday, and Saturday.

Kara Baskin can be reached at kcbaskin@gmail.com. Follow her on Twitter @kcbaskin.
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