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Buttermilk & Bourbon on tap, Flatbread is spreading, and other restaurant news

The Flatbread Company (Davis Square site above) is opening its first Boston location.
Globe file photo
The Flatbread Company (Davis Square site above) is opening its first Boston location.

Openings: The bayou meets the Back Bay: Jason Santos is slated to open Buttermilk & Bourbon (160 Commonwealth Ave. at Dartmouth Street) on Feb. 24. Feast on oysters, fried chicken, and beignets in rooms designed to resemble New Orleans destinations like the French Quarter and Bourbon Street. Hurricanes on tap add to the revelry.

Pizza, beer, bowling — what’s not to love? The Flatbread Company, with branches throughout New England, will open its first Boston location at Brighton’s Boston Landing (80 Guest St. at Arthur Street). Enjoy healthy wheat pizzas with organic tomato sauce and virtuous toppings like nitrate-free pepperoni and sulfate-free sun-dried tomatoes, salads, and on-site candlepin bowling when it opens later this year.

The Tilted Kilt chain — motto: “The Best Looking Sports Pub You’ve Ever Seen”— is slated to open a Fenway branch on Feb. 20 (96 Brookline Ave. at Overland Street). Dine on burgers, wings, shepherd’s pie, and tacos delivered by servers clad in mini-kilts.

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Pop-ups: Noodle lovers should visit Back Bay’s Uni (370 Commonwealth Ave. at Massachusetts Avenue) on March 6 for a pop-up dinner featuring New York and Tokyo’s feverishly adored Ivan Ramen, headed by Ivan Orkin. Slurp several sorts of ramen (including Ivan’s signature triple pork, triple garlic mazemen); a wagyu beef katsu sandwich; and other one-night-only noodles. The feast begins at 5:30 p.m.

Late nights: Parm or poutine? It’s truly an age-old question. At downtown’s Nebo (520 Atlantic Ave. at Congress Street), visit after 11 p.m. on Saturdays for a new late-night menu with meatball and chicken Parmesan, spicy sausage pizzas, and spuckies, too. Over at the South End’s Beehive (541 Tremont St. at Clarendon Street), dig into poutine after 10 p.m. (11 p.m. Thursday through Saturday). They’ll serve versions with roasted veal gravy and cheese curds, barbecued beef cheeks, and lobster.

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