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Dim Sum at Chau Chow City.
Dim Sum at Chau Chow City.John Blanding/Globe staff/file 2002/Boston Globe

Openings: Aqua Pazza opened last week in the North End (135 Richmond St. at Garden Court Street). It’s the latest from restaurateur Frank DePasquale (Bricco, Mare) and his son-in-law Mike Paquette, who’s managed Italian spots like Il Casale and restaurant dante. Enjoy ceviche, clam carbonara, antipasti, house-made pastas, and daily grilled fish specials for dinner nightly. It takes over the former Sfizi space.

Num Pang Kitchen opens at the Prudential Center (800 Boylston St. at Ring Road) this month, serving Southeast Asian-inspired sandwiches, bowls, soups, and sides. It’s particularly known for Cambodian baguette sandwiches stuffed with interesting fillings like coconut shrimp and glazed pork belly. Co-founder Ben Daitz cooked at high-profile New York City restaurants like Daniel and Le Cirque before launching Num Pang there in 2009.


Closings: Ciao, Chau Chow City: The enduring, often endearing Chinatown dim sum parlor has served its last pork bun (83 Essex St. at Oxford Street). Trays continue to roll at a Dorchester location (699 Morrissey Blvd. at Victory Road).

Newtonville’s Karoun restaurant (839 Washington St. at Walnut Street) will close in June after 40 years in business, according to a note from owner Carolyn Eurdolian. The Lebanese-Armenian restaurant, known for weekend belly-dancing and baba ghanoush, will be torn down and replaced by a mixed-use property.

Pop-Ups: Eventide Oyster Co., the constantly crowded Portland, Maine, seafood spot, pops up at Uni (370 Commonwealth Ave. at Massachusetts Avenue) in Back Bay on May 15. (Chef-owners Mike Wiley and Andrew Taylor just won the “Best Chef: Northeast” James Beard award.) Enjoy Uni’s regular sashimi and nigiri menu, plus lobster rolls, ramen of many sorts, smoked sablefish, and brandade from Eventide. Soon, there will be no need for mere pop-ups: The restaurant will open a Fenway location sometime this year, with a “concise and creative seafood menu in a casual counter-service setting.”



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