The Hottest New Restaurants in Boston

Something new is wafting through the Boston air, courtesy of the city’s hottest new eats.

DW French’s tuna tartare with citronette, castelvetrano olives and orange supremes.

DW FRENCH
A piece of Paris landed in Fenway—French onion soup and escargot en croute in tow. From MIDA’s Douglass Williams, DW French (dwfrench.com) takes inspiration from Black American culinary moments in 1880s Paris, the Harlem Renaissance and the chef’s journey with French cooking. The contemporary, classic-style brasserie, nestled in the Pierce Boston, features red leather banquettes, white subway tile, a light blue bar and a 30-seat patio for seasonal alfresco dining. But just wait until you try their dinner and brunch offerings—moules frites, croque madame, crème brûlée and more dot the menu. Sips from the beverage program, crafted by MIDA partner and sommelier Seth Gerber, will complement each bite: Think small-production French wines decanted tableside, craft cocktails infused with artisan French spirits and mocktails.

The Eaves’ duck gyoza.

THE EAVES

Tucked inside Somerville’s Bow Market awaits a quirky, eclectic Vietnamese hideaway. Intricately designed by James Beard Award semifinalist Vincenzo Le, the eatery is the perfect cocktail of the partners’ Vietnamese roots with New England influences. A Bamboo overhang and wooden pillars envelop the intimate space where the Cicada owner and Duong Huynh serve an ever-changing menu of sakes, natural wines and creative cocktails infused with herbs, roots and Southeast Asian spices. Pair The Eaves’ (@midnight_eaves) sips with nibbles like fluke tartare, shrimp vermicelli salad and duck bún ch?. Just don’t come in for one specific dish—their menu can change on a whim, promising to surprise your tastebuds.

From top: June Bug’s wood fire oven cooks each pizza to perfection

JUNE BUG
In case you didn’t know, Field & Vine’s whimsical sister, June Bug (junebugrestaurant.com), moved in around the corner. Embellished with vibrant pinks, greens and yellows, decorative light switches, a lava lamp and funfetti-dotted tabletops, the neighborhood pizza spot from Andrew Brady and Sara Markey is truly a feast for the senses. The Union Square boite focuses on locally grown and seasonal bites roasted in their wood fire oven, stationed below a neon pizza slice. Naturally leavened pizzas, salads and more grace the menu by Brady, chef de cuisine Mark Holmes and sous chef Dylan Jennings, such as shrimp toast, mushroom salad and Benton’s Ham Pie. Their secret to light-as-a-feather zas? A sourdough starter, a two-day ferment period and fresh-milled flours from spots like Elmendorf Baking Supplies & Cafe in Cambridge. Top off your experience with a sip from their rotating From top: June Bug’s wood fire oven cooks each pizza to perfection; The Eaves’ duck gyoza. selection of local beers on draft, natural wines and tasty cocktails.

Try innovative Mezcal cocktails at Sabina Mezcaleria

SABINA MEZCALERIA
As a fan of Mezcal, restaurateur Allan Rodriguez—of Boston’s La Neta and El Centro—toyed with the idea of opening a Mezcaleria for years. Finally, his dream became a reality with the opening of Sabina Mezcaleria (sabinamezcaleria.com) on Newbury Street. Whether the agave-rich liquor or swanky scene draws you inside, velvety booths and dim lighting welcome foodies to sit back and savor a taste of Mexico. Peruse the cocktail menu to find sips crafted by a bartender from Cabo San Lucas who specializes in Mezcal and uses Mexican herbs—the Bacanorazo—a mix of Bacanora, ancho reyes, Pamplemousse, tamarind pure and grape juice—is a must-try. While sipping, indulge in tapas with southern and northern Mexican influences, such as chipotle grasshopper guacamole, crispy soft shell crab tacos and smoked fish quesadilla.