Openings: Culinary incubator Wink & Nod (3 Appleton St. at Tremont Street) welcomes a new pop-up. HUSH will move into the South End space, serving modern American food from chef David Daniels (the MET Group). It replaces Italian pop-up Ripasso from chef Tony Susi.

Cusser’s Roast Beef & Seafood’s takeout window opens at Park Square (304 Stuart St. at Columbus Avenue) on April 8. Stop by all week for free pink lemonades (with a purchase) and free whoopie pies for the first 25 people in line. It’s open weekdays from 11:30 a.m. until 2 p.m., part of Mooncusser Fish House from 80 Thoreau chef Carolyn Johnson. Lunch on burgers, lobster rolls, swordfish souvlaki, fish tacos, and hot dogs with onion rings and fries. To drink? Frappes, of course.


Lunches: Retro red sauce parlor Tony & Elaine’s (111 Washington St. at Court Street) in the North End now offers lunch from 11:30 a.m. until 4:30 p.m., serving classics that might make you doze off at your desk: chicken and eggplant parmesan, spaghetti and meatballs, and subs — plus house, Caesar, and caprese salads.

Beer: Trillium Brewing Company launches Trillium Garden on the Greenway in the coming weeks. Sip signature lagers, Fresh Press drinks (combining ale with juice, which seems somewhat healthy), and wine from Westport Rivers Vineyard & Winery. Find it at the corner of High Street and Atlantic Avenue Wednesday through Friday from 2 p.m. until 10 p.m., Saturday from 11 a.m. until 10 p.m., and Sunday 1 p.m. until 8 p.m. The pop-up beer garden debuted on the Greenway in 2017.

Pleasant commutes: The Track Zero Taproom has begun pouring at the North Station Train Platform, a collaboration between Framingham’s Jack’s Abby Craft Lagers and TD Garden. The 32-seat pub spotlights limited-time beers and one-off small-batch releases.

Pop-Ups: Harvard Square’s Night Market (75 Winthrop St. at JFK Street) hosts the Chop Bar West African pop-up on Monday, April 29. Ghanaian chef Kwasi Kwaa serves a four-course menu of crispy fried okra; goat dumplings; grilled sardines with tomato, ginger, garlic, and fried shallots; and braised rice and kidney beans in sorghum leaf broth with seared pork belly and pickled vegetable salad. Seatings are at 6 p.m., 7:30 p.m., and 8:30 p.m. Reserve $55 tickets at www.the-chop-bar.com.


Kara Baskin