Ignite your appetite with a visit to one of Boston’s new culinary arrivals.
Warm up with Baleia’s seafood stew
BALEIA
A taste of Portugual is coming to South End this January. From Coda Restaurant Group—who owns The Salty Pig, Gufo and SRV—Baleia will feature a seafood-forward menu with Portuguese influence. Once inside the 90-seat eatery, expect warm, vibrant colors and a whimsical design by RODE Architecture that feels authentic and neighborhood-centric. To compliment dishes by executive chef Andrew Hebert, guests can enjoy sips from a Portuguese wine list and cocktail program inspired by the Iberian Peninsula. Try bites like his takes on piri piri chicken, lamb shank tagine, and pork and seafood stew served in traditional Cataplana. 264 E. Berkeley St., baleiaboston.com
GOOD COMPANY
You may have heard of farm-to-table, but what about farm-to-glass? At Good Company cocktail bar—opening in Charlestown this winter—local bartender Seth Freidus’ first solo project is shaking up creative sips with seasonal New England ingredients. Peanuts, tomatoes, grains, peppers, onions, watermelon and more are sure to grace your cup, coming from local producers on his daily commute like Kimball Fruit Farm and Verrill Farm. While sitting at the 18-seat quartz-topped bar, watch as housemade tinctures, juices, cordials and sodas make it into signature tipples like the Duckfat and Grains with Jameson, Duffau Armagnac, duck fat, GC Amaro, Spent Trillium Beer grain syrup and rooibos smoke. 100 Hood Park Drive, goodcompanyboston.com
Dress up your bagel from Rebelle Bagels with creamy shmear, lox and more.
REBELLE BAGELS
Breakfast is receiving a major upgrade this winter as James Beard Award-nominated chef Milena Pagán’s Providence bagel shop lands in Cambridge. Rebelle Bagels, known for its innovative shmears and made-from-scratch bagels, invites foodies to try spreads like smoky harissa; beet, dill and horseradish; roasted poblano pepper; and Mexican street corn. However, the toppings could never overpower Pagán’s hand-rolled bagels that undergo a 24-hour coldproof and two-day fermentation and shaping before being boiled in malted barley and alkaline water. If you’re still hungry for more, order a few housemade pastries like flakey brown sugar cinnamon or seasonal pumpkin pie pop tarts. 249 3rd St., Cambridge, rebelleartisanbagels.com
Fresh oysters are the perfect start to a meal at ZaZiBar.
ZAZIBAR
As the blustery New England winter sets in, an escape to the Caribbean is a must. Experience the flavors of the islands at Seaport’s new restaurant, ZaZiBar. The third location features a 1920s influence with black, white, gold and blue details throughout the dining room, cocktail bar and tropical lounge patio. Bostonians can enjoy a tropical getaway through chef Olrie Roberts’ native Caribbean-Asian cuisine like jackfruit empanadas, smoked jerk tofu, salmon and lobster sliders and bubble waffles with jerk chicken. Pair each flavorful bite with a cocktail by their expert mixologist, such as the Lychee Me Please with strawberry lemongrass, Grey Goose vodka, lychee, strawberry and rosewater. 60 Seaport Blvd., Atrium, zazibar.com
Photography by: COURTESY OF BRAND; BY BOSTON SEAPORT BY WS BY LINDSAY AHERN; COURTESY OF BRAND
