Openings: Swank Nantucket sushi parlor LoLa41 has opened a Seaport branch (22 Liberty Drive at Fan Pier Boulevard), twice the size of the island original. Logically, it’s called LoLa42. This version also has a grill for yakitori, plus Nantucket staples like mac and cheese and tuna burgers.
In other fishy news, North Square Oyster Bar is also open, replacing Gennaro’s 5 North Square (5 North Square at Prince Street). Feast on pork belly cotton candy, lobster pie, and a brown-butter lobster roll with chives and homemade vinegar chips from chef Douglas Rodrigues (Clio, Liquid Art House).
Meanwhile, Bar by the Elevator has debuted outside of Mamaleh’s (One Kendall Square). It’s run by the same team. Enjoy an assortment of tiki drinks, a few beers, and a house shot — the Singapore Sling — from a walk-up outdoor bar. As for food? They’ll keep it simple with hot dogs and pineapple relish, coleslaw, potato salad, and chips from Mamaleh’s kitchen. It’s open at 4 p.m. on weekdays and at 1 p.m. on weekends, weather permitting.
Coming soon: New York City’s Magnolia Bakery is slated to open in Boston this fall, a rep for the chain confirms. The bakery made famous by “Sex and the City” — remember “Sex and the City”? — will have a stall at 2-4 Faneuil Hall. Enjoy red velvet cupcakes, banana pudding, and cheesecake just like Carrie Bradshaw once did.
Closings: Time’s running out to get your cumin lamb and shredded pork tripe at Belmont’s Golden Garden (63 Concord Ave. at Baker Street). The Chinese restaurant will close on June 30, says an employee, but a Malden branch remains open.
Libations: Jamaica Plain’s The Haven (2 Perkins St. at Centre Street), your spot for haggis and Scottish beer, now has a liquor license, reports owner Jason Waddleton. It will focus “intensely” on single malts and hard-to-source whiskeys, he says. He’ll also launch Scotch-pairing dinners starting in June.
Hiatuses: Cambridge’s Café ArtScience (650 E. Kendall St. at Athenaeum Street) closes on June 14 for a redesign; it reopens in late June without bar director Todd Maul and former chef Brandon Baltzley.