Greco, Juicygreens, and More Will Bring Some Healthy Options to Hub Hall
The forthcoming, North End-adjacent food hall is loaded with local talent.
Zucchini chips with tzaziki, gyro, and more from Greco will be available inside Hub Hall when the North End-adjacent food hall opens this winter. / Photo courtesy of Hub Hall
Another announcement about the local flavor headed for Hub Hall has dribbled out like an overflowing ladle of New England clam chowder—or maybe like a drizzle of Greek tzatziki, or a big sip of cold-pressed juice. Those liquids and more will be on the menu at the Patina Restaurant Group’s forthcoming North Station-area food hall, thanks to Boston Soup Company, an offshoot of Navy Yard Hospitality; an outpost of the gyro shop Greco; and an expansion of Jamaica Plain juice shop, Juicygreens.
After making a name for himself on the Boston dining scene in the 1990s and 2000s, chef Marc Orfaly joined restaurateur Charlie Larner as executive chef to open the first ReelHouse restaurant in East Boston. Now he oversees all of Navy Yard Hospitality’s culinary operations—the group is also behind Pier 6 and Mija Cantina—and is developing the recipes for Boston Soup Company, a new concept built around globally inspired soups and salads. Think: New England clam chowder, New Orleans-style shrimp gumbo, and Orfaly’s pho.
Greco partners Demetri Tsolakis (also of Committee Ouzeri + Bar) and Stefanos Ougrinis are bringing their signature Greek street fare to the Hub on Causeway food hall, including pita-wrapped sandwiches of spit-roasted meats and squash fritters, salads, house-made yogurt sauces and soups, and decadent loukoumas (doughnut holes). Hub Hall could be its third or fourth location: Greco began on Newbury Street and opened this past summer at Pier 4, and it also has a Downtown Crossing location in the works.
Expect more fresh, healthy options from Juicygreens, which will open its second location at Hub Hall. In Jamaica Plain, the wife-and-husband-owned shop offers a variety of “power” and “wellness” bowls, made with hearty greens or smooth, sweet superfoods; alongside cold-pressed juices, smoothies, and toasts topped with the likes of avocado, roasted corn, and a roasted red pepper dressing; and almond butter, fresh fruit, and hemp seeds.
Patina Restaurant Group has announced half of Hub Hall’s planned 18 vendors so far, ahead of an anticipated winter 2020 opening. These three healthy contributions are welcome: They will join North End-style subs and pastries, courtesy of Monica’s Mercato and Mike’s Pastry; New Haven-inspired pizza interpreted by the Mida team; Southie beach-style seafood a la Sullivan’s Castle Island; loaded burgers by Sauce and chef Michael Schlow; North Shore-style roast beef sandwiches at Cusser’s; and sandwich-centric, citified barbecue with an outpost of the Smoke Shop.
We’ll keep you posted on other Hub Hall updates. Meanwhile, there will soon be reason to check out the Hub on Causeway development: Later this month, the Patina Restaurant Group will open Banners Kitchen & Tap—a massive sports bar with a surprising cocktail program—one floor above the Hub Hall site.
Hub Hall, coming winter 2019/2020, the Hub On Causeway, 80 Causeway St., Boston, patinagroup.com.
