The Boston Globe - 11.09.2019

life for people in the restau-

rant business: late nights, var-

ied schedules, all of that.

That’s the hardest part.

Whatotherrestaurantsdo

WednesdayFood

THE BOSTON GLOBE WEDNESDAY, SEPTEMBER 11, 2019 | BOSTONGLOBE.COM/FOOD

G

NEW SEASON,

NEW DESTINATIONS

Fall brings exciting restaurant openings in Boston and beyond

This fall brings dozens of new restaurants to the Boston area,

with still more to come in the winter months. If operators are wor-

ried about market saturation and staffing challenges, that isn’t re-

flected in the pace of development. We can look forward to scrappy

little bistros and grand food halls, projects from first-timers and ex-

perienced restaurateurs, wild innovation and old-school tech-

nique, and an unusual amount of chicken. (See:BucktownChicken

&Fishin Mission Hill,HENChickenRicein Union Square,ShyBird

in Kendall Square,PolloClubin Waltham, andTKKFriedChicken

in Quincy.)

Chef Tiffani Faison, who just opened Italian restaurantOrfano,

adds to her portfolio with the seafood-focusedDiveBarand old-

school pizza parlorTenderoni’s. Both will be part of downtown

food hallHighStreetPlace, also home toDaiquiris&Daisies,a

cocktail bar from Daren Swisher and Joseph Cammarata of back-

bar and Hojoko; theFarmacyCafe, featuring healthy organic fare;

a sushi sequel (FujiatHighStreetPlace) and a porchetta purveyor

(Pennypacker’s); and more — includingHaleyJane, which will

serve fried chicken, of course. The Hub on Causeway development

is also coming, with a food hall of its own.HubHallwill have 18

vendors, includingAPIZZA, a New Haven-style pizza concept from

MIDA chef Douglass Williams, andLilyP’s, a (wait for it) fried

chicken joint from chef Chris Parsons (Oyster Club). More vendors

will be announced soon, with some longtime Boston stalwarts in

the mix.Also at the Hub on Causeway, which is adjacent to TD Gar-

den and North Station:BannersKitchen&Tap, a sports bar open-

WHAT'SNEW,PageG6

GETTING SALTY| ANDY KILGORE

By Kara Baskin

GLOBE CORRESPONDENT

Andy Kilgore, 52, has bar-

tended at just about every big

restaurant in town, from No.

9 Park (“It was all Cosmos and

apple martinis, and here we

were making Aviations!”) to

Lucca to Stoddard’s to the

late, lamented Chez Henri

and Foundry on Elm. Now the

Aspen transplant and former

ski instructor runs his own

place, The Emory, on Beacon

Hill.

What’sthefirstrestaurant

thatyouevervisitedinBos-

ton?I remember exactly what

it was: The Border Café in

Harvard Square. I’m sure I ate

something really greasy.

What’sonethingyou’dlike

tofixabouttherestaurant

industryhere?The quality of

youvisit?I’m getting older

and don’t go out as much as I

used to! I live in Somerville.

On this side of the river, I go

to Highland Kitchen and the

Independent in Union

Square. For pizza, I often go to

Regina.

What’syourearliestfood

memorythatmadeyouthink:

Iwanttoworkinrestau-

rants?I remember being 10

or 12 years old, out for dinner

with my parents and grand-

parents, and ordering duck,

Everyone was like, “Why are

you ordering duck at 12?”

Maybe that was an indication.

I was always adventuresome

when I saw something differ-

ent on the menu.

What’stheworstrestaurant

experienceyou’veeverhad?

GETTINGSALTY,PageG7

The view from behind the bar

Why smaller is better and adventurous is OK

Andy Kilgore at The

By Sheryl Julian Emory, on Beacon Hill.

GLOBE CORRESPONDENT

The two things I most

dread about the fall are the

shorter hours of daylight and

the end of tomato season. I

wait all year for native toma-

toes to ripen, not in my own

garden, but in some farmer’s

acreage nearby. I decided

years ago not to grow my own

because that would take the

fun out of my summerlong

quest to find the best ones

around. My car does a

screeching turn at any farm-

ers’ market sign and I buy so

many of the beautiful red

fruits that you’d think I was

feeding a family of 10.

I’m making ratatouille and

another French classic that’s

not as well known: Provencal

WHATSHE'SHAVING,PageG7

Freeze those ripe tomatoes

They’ll brighten a dreary winter’s day

WHAT SHE’S HAVING

SHERYL JULIAN FOR THE BOSTON GLOBE

Whole

tomatoes,

frozen in one

layer in a

rimmed pan,

go into a

freezer bag for

winter

storage.

BY DEVRA FIRST | GLOBE STAFF

CLOCKWISE FROM TOP LEFT: ANDREW WANG; ARAM BOGHOSIAN FOR THE BOSTON GLOBE; COURTESY PHOTOS

BARMOXY

Dineallday

inaTheatre

Districthotel

ORFANO

TiffaniFaison’s

Italianspot

intheFenway

NIGHTSHADE

Anoodlebar

takesroot

inLynn

FRANK

Thenextchapter

forL’Espalier’s

formerchef