Openings: Cambridge’s Waypoint (1030 Massachusetts Ave. at Putnam Avenue), the latest from Alden & Harlow’s Michael Scelfo, opened Friday. As at Alden, Seth Freidus heads up the bar. You’ll find a seafood focus at the 120-or-so-seat restaurant, which has “lots of greens, grays, and marble,” Scelfo says. In addition to local fish, there are pizzas topped with duck tongue, pigs’ head, smoked whitefish, and clams, as well as a raw bar with caviar service, roasts, and a bakery program. “Waypoint means the next plot on a course, so it’s fitting but not overly nautical. We will have no rubber lobsters,” Scelfo promises.
Coming Soon: Chef Matthew Gaudet, the force behind the late, lamented West Bridge, is poised to open Manchester-by-the-Sea’s Superfine (25 Union St. at Beach Street) in the coming days. “It’s an old coffee shop with a pizza oven,” he says. The “super-casual” 40-seat space will serve pizza, ribs, salads, cocktails, and craft beer.
Back in Cambridge, Mediterranean small plates parlor En Boca (8 Holyoke St. at Massachusetts Avenue) will follow in a couple of weeks, in the old Sandrine’s space. It’s headed by an all-star team, including executive sous chef Ben Lacy, formerly of Ten Tables Cambridge, and Devin Broo from Boston’s Bar Boulud and Manhattan’s Michelin-starred Daniel. It’s a departure for Classic Restaurant Concepts, the group behind Irish pubs The Asgard and The Kinsale. Look for baked farm eggs with chorizo dressing, pork belly zucchini, and stuffed baby squid with pine nuts. “We’re bringing a powerful kitchen team to the restaurant, where there’s a lot of classic training,” says Lacy.
Previews: Upcoming Fort Point spot Oak + Rowan (319 A St. at Summer Street) tests its concept at the Boston Center for Adult Education Sept. 7 as part of BCAE’s “Restaurant Research & Development” series, in which restaurateurs preview plates for willing diners. Executive chef Justin Shoults and executive pastry chef Brian Mercury offer tastes from their caviar program, pastas, and desserts. The 6:30 p.m. preview is $40 per person; tickets at www.bcae.org.