Boston Common - Niche Media - A side of Boston that's anything but common.
Issue link: http://digital.greengale.com/i/460267
photography courtesy of serafina Boston (truffle pizza); By Keith pooler (charcuterie, Burger) The Best of the New Boston's Beloved restaurateurs launch inventive new eateries. by Hallie Hesslein Are your taste buds in need of a spring awakening? Boston's dining scene is heating up this season with four new restaurants that are sure to draw raves for their creative menus (Creole calf 's liver, anyone?), noted chefs, and delicious plates that will have you coming back for more. Boston Goes BBQ Chef-owner Keith Pooler (also of Bergamot) and Executive Chef Dan Bazzinotti are dedicating their new 49 - seat I nma n Squa re rest aura nt , BISq, to thoughtful small plates and inventive charcuterie. The space complements its rustic fare with wood panels and a chandelier made from wine bottles, beneat h which g uest s dine on f r ied a nd pick led pig's ears, chicken rillettes, and rabbit and foie en croûte. Wor t h order ing as well a re t he "Stuff to Share" plates, including bone marrow with escar- got s a nd black t r u mpet mush rooms a nd t he N'awlins BBQ shrimp toast. If you arrive early for dinner, head next door to the bocce court; BISq has all the equipment. 1071 Cambridge St., Cambridge, 617-576-7700; bisqcambridge.com Tuscan Secrets It's back to (tasty) basics at the buzzy Italian eatery Sera f i na , f rom loca l rest au rateu r a nd n ight l i fe guru Seth Greenberg, who also owns well-known d i n i ng spot s i n New York. Pet ra Hausberger of Somer ton Pa rk I nter iors, who desig ned Ba st ille Kitchen, has transformed the former Radius space w it h Tusca n-inspired décor. E xpect to dig into traditional Italian fare from chef Jerome Picca in t he for m of tender homemade past as, t hin- cr ust pizzas, and main dishes like rock salt – baked bran- zino. 10 High St.; serafinarestaurant.com The Story of O Move aside, cupcakes; there's a new kid in town. The South End's Blackbird Doughnuts (from The Gallows Group) is making lots of friends wit h handmade brioche-based doughnuts in wild flavors like sesame Sriracha, dark chocolate pomegranate, and lemon honey pist achio. T he pet ite shop of fers a n ever - changing daily assortment of eight to 12 f lavors, so you have an excuse to return over and over again. 492 Tremont St., 617-482-9000; blackbirddoughnuts.com Of Sturgeon and Sea Urchin Michael Ser pa, for merly of Neptune Oyster, has opened a new shellfish mecca: Select Oyster Bar, housed in a Victorian brownstone in the Back Bay. The menu features East and West Coast oysters as well as sturgeon confit, Santa Barbara sea urchin, and Gloucester monkfish. Serpa infuses many of his dishes w it h Morocca n a nd Sout hea st A sia n spices, put t i ng a globa l spi n on sea food. 50 Gloucester St.; selectboston.com BC clockwise from top: A charcuterie platter at BISq; Chef Michael Serpa of Select Oyster Bar; The Burger at BISq; truffle pizza at Serafina. 72 bostoncommon-magazine.com tAStE Dine Around