The Cure
Click to view larger. (Photograph by Bruce Peterson)
1-3. BISQ: After spending years behind the scenes at Somerville bistro Bergamot, chef Dan Bazzinotti is taking the lead at this sibling wine bar, slated to open soon in Inman Square. The centerpiece of his menu will be the charcuterie, with elegantly plated items like Creole-spiced calves’- liver mousse, sobresada with cured egg yolk, and whipped lardo with tangerine segments.
4. THE BACK ROOM AT MOODY’S: When Waltham deli Moody’s expands into the space next door, Josh Smith’s house-made items, like this smoky, fiery Gran Luchito spreadable sausage, will be tossed with pastas and spread onto flatbread pizzas.
5-6. This April, the team behind Local 149 and the Biltmore plans to open a yet-to-be-named Allston restaurant helmed by chefs Ben Giglio and Jonathan Warnock. The downstairs dining area will focus on whiskey and small plates like warmly spiced merguez and buttery, lamb-belly-wrapped North African sausage, dubbed lambchetta.
7-9. TOWNSMAN: Order a shellfish tower at chef Matt Jennings’s downtown newcomer Townsman, and you’ll also get from-the-land creations like this wild-game-bird terrine, pressed rabbit confit crusted with curried cashews, and togarashi-maple salami, custom-cured by Moody’s.
10. CUTTY’S: New cook Garth Clingingsmith created this version of the spreadable sausage known as ’nduja, which gets its vivid hue and mellow, slow-burning heat from Calabrian chilies. Made from cured pork shoulder confited in leftover fat from the Brookline Village shop’s slow-roasted pork sandwich, the condiment is available by the tub in the retail case, and works particularly well on toast or melted into pasta sauce.
11-13. PROJECT 202: After years spent crafting the elaborate charcuterie boards at Washington Square Tavern, chef Chris Cronin has his own restaurant in the works, which will showcase items like Mangalitsa culatello, coppa, and rib-eye bresaola. With his opening date to be determined, Cronin is currently running pop-ups and taking custom orders (follow along at @project_202).
—Additional reporting by Caroline Hatano
