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5 restaurants we can’t wait to try in November
Boston area openings include a Greek island-inspired concept in the South End, a Seaport debut of Levain cookies, an Irish pub in Dorchester, and more.
Boston’s historic Irish roots shine this month as two new Irish pubs enter the scene, alongside a new—and much anticipated—Greek island-inspired concept from Xenia Greek Hospitality, a Seaport debut of Levain cookies, and a health-centric, fast-casual menu at Chestnut Hill. Here are Boston’s newest eateries that we can’t wait to try this month.
Kaia
Xenia Greek Hospitality, the team that gave Boston its Greek dining scene with Bar Vlaha, Greco, Hecate and Krasi Meze & Wine, unveils their newest restaurant this month. Called Kaia, translating from Greek to “pure earth and sea,” the South End venue is inspired by the Greek Isles, with everything on the menu dedicated to the raw abundance of this culture and their rituals of foraging and fishing.
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However, there’s also an East Coast thread that ties both maritime locales together thanks to culinary director Brendan Pelley and executive chef Felipe Goncalves (formerly Menton) who researched and discovered endearing parallels between New England’s region’s plentiful marine ingredients and the Aegean techniques that Kaia’s dishes draw inspiration from. The menu opens with caviar service (starting at $28) before smaller plates or “gifts of the sea,” including crudos starting at $20 and preserved items using sea vegetables like sea rocket pods and samphire (a salt-tolerant succulent). There’s an entire section dedicated to daily-rotating whole fish (market price) presented as innovative cuts, like a double thick swordfish chop instead of a lamb chop, as well as fish charcuterie. Finally, Mere is where lobster, squid, cod cheeks and sardines are just a few stars of the show.
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As with their other celebrated concepts, Xenia Greek Hospitality fosters a harmonious connection between cuisine and wine at Kaia; sourcing labels solely from the Hellenic Islands of the Aegean and eastern Mediterranean (no wines from the mainland). The curated selection is rare, with some bottles only discoverable at Kaia. The 100-seat restaurant also includes an outdoor lounge, XO, which will offer aperitivo inspired by the laid back culture of the Aegean.
380 Harrison Ave., Boston
Opens: early November
Levain Bakery
After a successful Boston debut in Back Bay in 2022, the New York City cookie institution—started by Pam Weekes and Connie McDonald in 1995—is expanding their Beantown presence with a new location in the Seaport. You’ll know a Levain Bakery is near before you even see it for the typical line wrapped around the block as cookie enthusiasts patiently wait for a bite of their beloved and balanced cookies: crispy on the outside, gooey in the middle. The new location on Seaport Boulevard will serve up all the iconic cookie flavors, including chocolate chip, dark chocolate peanut butter chip, oatmeal raisin, and coconut caramel chocolate chip (starting at $5.95 each), as well as a full pastry bar. The latter will include loaf cakes and sticky buns that are sure to be as soft, chewy and delicious as the cookies, served alongside espresso, tea and coffee. Even more unique to the Seaport will be a Boston Crème Bombola, Levain’s nod to the Boston cream doughnut of which only a limited amount will be baked for special occasions.
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107 Seaport Blvd., Boston
Opens: November 18
McGonagle’s Pub & Restaurant
Oran McGonagle adds to his Irish pub portfolio this month with a new, self-titled concept. McGonagle’s Pub & Restaurant aims to bring a modern, authentic Irish pub to the historically Irish-influenced Dorchester. “We want McGonagle’s to be your go-to for all things friends and family, a proper neighborhood Irish Pub: An impromptu meal two or three times a week, a special occasion such as a rehearsal dinner, birthdays, anniversaries, and more,” says McGonagle.
The two-story venue is divided into a first floor pub–complete with bar with plenty of Irish beer taps and a custom whiskey locker for their exclusive whiskey club—as well as a lower level bar and restaurant with a centerpiece stage for live music performances.
On the menu from chef Aidan McGee: Irish staples include Shepherd’s Pie (seasoned minced lamb topped with mashed potatoes), crispy, fried fish and chips, Irish breakfast served on the weekends and a traditional Sunday roast. There will also be a pizza section thanks to McGonagle’s custom-built wood burning pizza oven. “The pizza game is very strong in Ireland today,” shared McGonagle, who promises crispy pizzas with toppings like rosemary roast potato and confit garlic.
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Of course, no Irish pub would be complete without a perfectly poured Guinness, of which McGonagle’s installed a Guinness-approved tap line with a separate glycol chiller to ensure it matches Irish standards. “After studying beer line installation in Ireland and working with Guinness USA, we decided to install our beer lines to match the Irish standards,” says McGonagle on the half-inch beer lines rather than the standard USA quarter-inch. “The thicker lines will help perfect the flow of gas and pressure to the glass,” he shares.
367 Neponset Ave., Boston
Opens: early November
Sweeney’s on Boylston
The Lenox Hotel in Back Bay is introducing a series of new food and beverage concepts this fall into early 2025, as they bring all new dining outlets in-house to be overseen by chef Daniel Kenney (formerly The Liberty Hotel, Boston Harbor Hotel, and the Four Seasons Resort in Costa Rica). “We are thrilled to have chef Kenney at the helm as we reimagine our food and beverage offerings,” says Dan Donahue, president of Saunders Hotel Group who’s hoping the trio of new outlets will offer guests a more cohesive experience. “His creativity, dedication to quality, and passion for fresh, local ingredients make him the perfect fit to guide us through this evolution.”
The first rebranded outlet is Sweeney’s on Boylston, an Irish-inspired bar and restaurant to replace the formerly beloved Solas Irish Pub. The menu was created after chef Kenney and his team journeyed to Ireland for a research trip; traditional recipes with a contemporary twist and locally sourced ingredients will include Guinness Beef Stew ($33), Ploughman’s platter (Sweeney’s take on the traditional lunch with cured Irish ham, New Bedford chorizo and Great Hill Dairy blue cheese), as well as a corned beef and cabbage sandwich with quick pickled cabbage, two mustards and New Hampshire Swiss cheese.
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61 Exeter St., Boston (The Lenox Hotel)
Opens: November 1
Pink Carrot
Fast-food is convenient but it’s not always healthy, which is exactly why owner JoAnn Bertolino established Pink Carrot. “I saw a real need for healthy, fast-casual options in Boston,” says Bertolino, who returned to her home city after living in Florida. Designed as more than just a place to grab a quick bite, Pink Carrot encourages conversation around healthy and satiating meals that meet your nutrition goals. The menu’s foundation is heart salads, smoothies and juices, with signature items being the buffalo chicken salad stuffed sweet potato ($14), chicken and rice bowl with avocado, kale, roasted corn and feta ($19), and the ‘Crazy Good’ egg wrap, pasture-raised eggs with quinoa, avocado, crumbled feta, kale, onion, peppers and tamari ginger dressing ($14). “I want every customer to leave feeling great about the food they’ve enjoyed,” says Bertolino.
While Pink Carrot’s menu was curated around seamless grab-and-go dishes, Bertolino also wanted to create a space where guests who want to dine in will feel comfortable, too; thus, the space at Chestnut Hill features a bistro-style dining area with comfy booths, community tables, and an outdoor patio fitted with oversized florals. “My goal was to create a space for families and friends to connect, whether they want to sit and relax or grab something on the go,” she adds.
27 Boylston St., Chestnut Hill
Now Open
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