Boston Common - Niche Media - A side of Boston that's anything but common.
Issue link: http://digital.greengale.com/i/498400
SUGAR RUSH Im-Pressed The sixth location of the New York – based juice cleanse chain Liquiteria will open in Harvard Square this spring, offering vitamin- rich juices—including its newest hit, Turmeric Tonic—and food options highlighting local ingredients. 1440 Massachusetts Ave.; liquiteria.com JoInIng Forces Indulge in a sensory feast on June 7 by seeing, sipping, and tasting the offerings at chef Louis DiBiccari's annual festival Create, uniting chefs with visual artists to celebrate the rich culture of our city. 3 Battery Wharf, 617-994- 9000; create-boston.com Gelato, Per Favore No need to wait for warm weather to enjoy a blossom at the newly opened Amorino, where cones of the traditionally churned Italian specialty gelato are served in the shape of a blooming fower. The Paris-based company, which has more than 100 locations throughout the world, chose Boston for its US debut, and we're happy to report that locals now have the opportu- nity to indulge in una coppa grande de stracciatella (chocolate chip) on a daily basis. The Hub was an easy choice for the company's stateside introduction, according to owner Léa Sasportes, who says, "The archi- tecture, pedestrian-friendly streets, and way of life" here evoke the spirit of a "European city of excellence." The luxury shop, following the standards of the brand's European locations, offers 24 favors, including L'inimitable, made of a rich cocoa cream fecked with fnely ground hazelnuts, and Carmello, a salted caramel gelato. The Boston shop will also feature special offerings, such as macarons, tarts, breakfast op- tions, and authentic Italian coffees, which you can enjoy at a table in the cozy, weathered-brick café or grab to go. Since they're made entirely from natural, organic ingredients, Amorino's gourmet delicacies are practically guilt-free. 249 Newbury St., 617-953-9682; amorino.com Pack your appetite for a delicious road trip north this spring, as the masterminds behind Row 34 are opening a second location, at Portwalk Place i n Por t smout h, New Ha mpsh i re. "A s soon a s we st a r ted spend i ng t i me i n Por t smout h, we saw a dy na m ic and bustling community that we wanted to be a part of," says Shore Gregory, a partner in Row 34 and Isla nd Creek Oysters. T he new restaurant has been desig ned by Peter Bentel to have t he sa me rustic vibe as the orig inal, which opened in Fort Point in 2013. It will offer a menu full of imag inat ive takes on local seafood dishes, such as a spicy oyster po'boy and dev- iled crab toast, alongside home-run rendit ions of classics like Ma ine steamers and a decadent, buttery lobster roll. "I have strong ties to Southern Maine, a stone's throw from Portsmouth, where I fell in love w it h loca l sea food du r i ng summers spent cracking lobsters on t he shore a s a k id," says chef Jeremy Sewall. "Our raw bar pro- gram, including ceviches, crudos, and the smoked and cured boards, has been a big part of our identity and will carry through to the new restaurant." Also of note is the extensive beer pro- gram, highlighting Boston favorites and local New Hampshire brewers. 5 Portwalk Pl., Portsmouth, NH, 603-319-5011; row34.com BC The Perfect Couple The PoPular ForT PoinT resTauranT Row 34 oPens anoTher locaTion, in PorTsmouTh. by michelle pizzo A colorful beet salad from Menton chef de cuisine Scott Jones. photography by Morgan Ione yeager (row 34); noah Fecks (LIquIterIa); cyrIL abad (aMorIno); coco knudson (create) new & now special event drink up! 88 BoSToNCommoN-mAgAzINE.Com TasTe spotlight