Openings: Somerville’s got a new spot for dumplings: Dumpling Kitchen is now open for lunch and dinner (217 Highland Ave. at Lowell Street). Enjoy fried, steamed, and mini dumplings of many persuasions — chicken, crab, shrimp, pork — plus noodles and fried rice.
Porto Maltese replaces The Fireplace in Brookline (1634 Beacon St. at Washington Street), serving a Mediterranean seafood menu, limited during a soft opening phase. (A grand opening is impending.) Order fresh fish prepared in many styles: charcoal-grilled, flambéd, steamed, fried in olive oil, and with a signature sauté. There are fish-focused pasta dishes, paella, and risotto, too. To begin? Carpaccio or tartar.
Moves: Speaking of fish, Legal Sea Foods moves its flagship Chestnut Hill location (43 Boylston St.) to The Street shopping area (55 Boylston St) in May. The original Chestnut Hill branch opened in 1975. There will be a first-floor fish market, second-floor restaurant overlooking Hammond Pond, and a bar area with a retractable roof for al fresco sipping.
Snacks: Visit Pauli’s North End (65 Salem St. at Cross Street) for a “flamin’ hot cheese” menu built solely around Flamin’ Hot Cheetos. Really. Feast on fries topped with cheddar cheese sauce and crushed, electric-orange Cheetos, chili chopped with Cheetos, or perhaps macaroni and cheese mixed with chicken cutlets, buffalo sauce, and — yes — more Cheetos. Appropriately enough, the menu debuts on April 1.
Brunches: Harvard Square’s Parsnip (91 Winthrop St. at JFK Street) launches Sunday brunch starting April 1. The sleek hideaway overlooking Winthrop Park serves chickpea crepes with goat cheese, olives, and red pepper; crab, Tasso ham, and fried green tomato Benedict; hangar steak and eggs; and fresh pastries. Brunch lasts from 11:30 a.m. until 2:30 p.m. on Sundays.
Pop-Ups:Better Bagels pops up at the South End’s Coppa (253 Shawmut Ave. at Milford Street) on March 29, starting at 7:30 a.m. Chef Jamie Bissonette prepares a Tuscan egg sandwich with sundried tomatoes and mortadella, plus bagels with customized toppings created with partner Ken Oringer. You know what they say: The best way to start your morning is with charred broccoli cream cheese and trout roe. Supplies are limited, so arrive on time and plan to pay with cash.