So Many Restaurant Openings This Week (and More Updates)

Welcome back to Morning Briefing, an almost-daily round-up of mini news bites to kick off the day.

Opening Alert

This week continues to be full of restaurant openings. As a quick recap, here’s what’s new: Trillium’s Greenway beer garden opened yesterday, as did Dig Inn’s Downtown Crossing location, By Chloe’s Fenway location, and Mr. Mac’s Macaroni & Cheese’s Tyngsboro location. Earlier in the week or over last weekend, there were a few more: Finn McCool’s opened downtown, Flaming Grill and Buffet arrived in Roslindale, the Kava Neo-Taverna team opened Puro Ceviche Bar in Back Bay, and Spoke Wine Bar reopened under new ownership in Somerville.

And that’s not all. Today, say hello to Mary Dumont’s Cultivar, opening at the Ames Hotel, as well as a gelato shop at Quincy’s West of Chestnut development, Italian Cafe Gelato.

The Shutter

While a bunch of doors are opening, a couple are sadly closing as well. Tomorrow, June 3, is last call for Ming Tsai’s longtime Wellesley destination Blue Ginger as well as Somerville’s Journeyman.

And as Universal Hub reports, yesterday was closing day for Hyde Park’s sole coffeehouse, Bean & Cream.

Vengeance

Here’s a wonderful little story about how a former 7-Eleven franchisee in Southie took out his anger on the company’s policies by opening his own convenience store called 6-Twelve across the street.

Every Summer 2017 Cookbook You Should Know About

Eater.com previews a fantastic crop of forthcoming cookbooks, from Chris Bianco’s Bianco: Pizza, Pasta, and Other Food I Like to Nguyen Tran’s Adventures in Starry Kitchen: 88 Asian-Inspired Recipes from America’s Most Famous Underground Restaurant. Go forth and cook.

One Thing You Should Eat Today

Bao. Go to Pagu (310 Massachusetts Ave., Central Square, Cambridge) and try some of the tastiest pork belly bao around — braised pork belly is garnished with pickled cucumbers, fried shallots, and peanuts, nestled in a fluffy bun. The fried oyster bao — served in a jet-black squid ink bun — is also worth a try, topped with norioli, shiso, and purple cabbage. Both are available a la carte at dinner and tend to make appearances on a lunch set and dinner tasting menu as well.

Visit the One Thing You Should Eat Today archive >>>

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