What to Eat From the Seaport’s Shipping Containers This Week

Roxy's Grilled Cheese launches tomorrow, and Yankee Lobster Co. is aiming for Friday.

Shipping containers seaport

The shipping containers at the Innovation and Design Building. / Photo provided

The shipping container smorgasbord in the Seaport is finally filling out. Triangle Coffee has been caffeinating the varied employees at the Innovation and Design Building for a couple of weeks; then Jubali docked; Mei Mei officially debuted its newest concept yesterday; Roxy’s Grilled Cheese will start serving tomorrow; and a rep for project developer Jamestown said Yankee Lobster Co. could open its satellite branch on Friday.

The Roxy’s Southie menu will offer some of the same grilled cheeses and burgers the team serves from its food trucks and Allston shop, but also a few variables. Instead of hand-cut fries, the starchy, truffled side will be in tot form, and there will also be cheese tots and loaded potato pillows with cheese, bacon, rosemary, and truffle.

Roxy’s at IDB will also have some vegan, marinated kale and quinoa pilaf salads. The Cassie Bowl is topped with green beans, cauliflower, currants, crispy chickpeas, and harissa dressing; the Seoul Bowl comes with bulgogi beets, Korean black beans, sesame, kimchi, crispy lentils, and spicy gochujang dressing; and the Viet Bowl has roasted broccoli, green beans, cured tomato, edamame, and spicy peanut sauce.

Yankee Lobster Co. is treating its 160-square foot kiosk as something of a test kitchen for its Northern Ave. market and eatery. It will offer 6-10 menu items, including the family-owned company’s staples lobster mac and cheese, New England clam chowder, fish and chips, and lobster rolls. Items will use on local and sustainable products, and a handful of rotating specials will include some collaborations with neighboring businesses. Look for Harpoon Brewery’s Boston Irish stout in a beer batter, a rep for the Zanti family said.

Mei Mei By Design has a seasonal menu focusing on salads and grain bowls, co-owner Irene Li previously told Boston. The small space doesn’t allow for a griddle, fryer, or much room to roll, so Mei Mei favorites like Double Awesomes, sweet corn fritters, and dumplings aren’t available.

In a blog post, Margaret Li shared the new items, like the Narragansett, a bowl of the namesake creamery’s crumbly queso fresco, crumbled chorizo, russet potatoes, baby kale, yellow-eyed beans, crispy shallots, dressed with umami apple; and another option is the Hei We, with tofu cubes, kimchi, kelp, brown rice, baby kale, crispy shallots, and garlic peanut dressing.

The new concept comes with a a bittersweet side of news, though: Eater Boston reported that Mei Mei plans to take its Street Kitchen food truck off the road from Christmas-March this year.

For nonedibles, Niche Urban Garden Supply, the general store Drydock Exchange, and Cut-Splice hair salon will all open by Friday, a rep said. 

Shipping Containers at the Innovation and Design Building, on the promenade between 19-25 Drydock Ave., Boston.