Get an Early Taste of Oak + Rowan at a Somerville Pop-Up

North Shore restauranteur Nancy Batista-Caswell and her team are taking over Kirkland Tap & Trotter next week.
Sepia Farfalle, Pheasant Confit, Uni, and Preserved Citrus, a menu item at the future Oak + Rowan

Sepia Farfalle, Pheasant Confit, Uni, and Preserved Citrus, a menu item at the future Oak + Rowan. / Photo by Megan Swann, StarChefs provided

Tony Maws is opening up his Somerville kitchen for a night next week so Nancy Batista-Caswell can introduce her newest restaurant to Boston diners.

Oak + Rowan opens later this fall in Fort Point, and on Wednesday, September 28, chef Justin Shoults, pastry chef Brian Mercury, and their team will prepare a four-course prix-fixe ($60) at Kirkland Tap & Trotter for ticketholders. For curious diners who don’t want a feast, they’ve also created a special bar menu for the night.

On track for a late October debut, Oak + Rowan is the third concept from the wunderkind restaurateur behind Ceia Kitchen + Bar and Brine Oyster Bar. Her first Boston restaurant is billed as a “celebration of land and sea,” meaning it combines elements of both of her Newburyport hotspots. Oak + Rowan will have a huge caviar focus, as well as a range of rustic, house-made pastas and breads, plus prime steaks, refined crudos, and a large, European wine list. It will also have three bar carts roaming the 5,000 space.

“We put a lot of energy into our drinks… and we want to make sure we showcase that to our guests,” Batista-Caswell previously told Boston.

Shoults, who earned a Zagat 30 Under 30 nod while he was executive chef at Brine, is sharing a taste of fall along with his caviar and pastas, and Mercury is making dessert. Check out the prix-fixe menu and a la carte options below.

Oak + Rowan pop-up, Wednesday, September 28, seatings begin at 6 p.m., Kirkland Tap & Trotter, 425 Washington St., Somerville, 857-259-6585, Eventbrite.

Oak + Rowan Pop-Up at Kirkland Tap & Trotter

Osetra Caviar
toasted brioche panna cotta, lemon, fine herbs

Doppio Ravioli
smoked scallop, pumpkin, walnut

Prime Ribeye
potato suzette, black trumpet, Dorset cheese

Apple & Almond Galette
date and toffee chunk ice cream, crème fraîche, pink peppercorn tuile

Bar Menu: Oak + Rowan Pop-Up at Kirkland Tap & Trotter

Osetra Caviar – $18
toasted brioche panna cotta, lemon, fine herbs

Dorset Cheese – $12
green apple, fig, celery

Maltagliati – $16
acorn squash, almond, brown butter

Beef & Lobster Sausage – $20
brioche roll, horseradish, brassicas 


Jacqueline Cain Associate Food Editor at Boston Magazine jcain@bostonmagazine.com