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Blackbird Doughnuts opens in Brighton, and Simcha debuts in Sharon

The dining area at Nahita.Josh Reynolds for The Boston Globe/file

Openings: Good news for sugar fiends: Blackbird Doughnuts has opened a branch in Brighton (100 Holston St. at Everett Street), expanding on its South End, Fenway, and Harvard Square locations. Get your Boston cream bismarcks and strawberry jams Monday through Sunday from 7 a.m. until 4 p.m.

In Sharon, the Chubby Chickpea’s Avi Shemtov launches Simcha (370 S. Main St. at Webb Road), serving modern Israeli food. The 38-seat Simcha — Hebrew for “joy”— serves hummus made with bumble bee beans, pita cooked in a wood-fired oven, produce from Ward’s Berry Farm nearby, and seasonal dishes like zaatar lobster rolls and pumpkin baba ghanoush, paired with local beer. On Sundays, visit for shakshuka brunch. Pastry chef Kate Holowchik (Capo, Lincoln Tavern) serves cakes and ice cream.


Coffee pop-up Ripple Café has opened a brick-and-mortar in Ashmont (36 Norfolk St. at Withington Street). Enjoy hot or iced Counter Culture coffee, tea, and pastries.

Coming soon: Zuma will open in the Back Bay this spring, inside the Four Seasons Hotel One Dalton skyscraper. The 170-seat Japanese restaurant got its start in London and now has branches from Dubai to Hong Kong to Miami. This version has a sushi counter and a robata grill and will serve seared tuna with chili daikon and ponzu sauce; barley miso marinated baby chicken; roasted lobster with green chili; and spicy beef tenderloin with sesame, red chili, and sweet soy. All this, plus a DJ booth for added excitement.

Brunches: Swanky downtown izakaya Nahita (100 Arlington St. at Stuart Street) now serves Sunday brunch, with dishes ranging from the healthy — blueberry acai bowls, avocado toast — to custard brioche and mimosas. It’s open from 10:30 a.m. until 3:30 p.m.

Menus: The South End’s Shore Leave (11 William E. Mullins Way at Harrison Avenue) debuts Mahalo Mondays, featuring a $25 pupu platter stacked with crab Rangoons, Filipino barbecue ribs, chicken wings, edamame, and scallion pancakes. They’ve also crafted a nightly after-hours menu with chicken wings and ranch and a cold pork katsu sandwich, paired with a $6 High Life and shot of rum. Indulge after 11 p.m.


Kara Baskin

Kara Baskin can be reached at kara.baskin@globe.com. Follow her on Twitter @kcbaskin.