Coppa, Clio Chefs Set to Open Tapestry This Spring
Meghann Ward and Kevin Walsh have been busy this year. The chefs, both alumni of the late Radius and of some of Ken Oringer’s kitchens, are in the midst of opening their own venture, Tapestry—but they took a short break in January to get married in Tulum.
“I’m packing it all in within three months,” Ward says. Tapestry will debut in mid-March.
The new restaurant is under construction at the former Church space in Fenway, a rock club and restaurant that shuttered in September. Tapestry will also be dual-concept, but instead of live music, it will offer two distinct dining experiences, Boston Restaurant Talk first reported.
The back room, formerly Church’s music venue, is called the Club Room, and will have a cozy, 70-seat dining room, anchored by a fireplace; a cocktail lounge, and a 26-seat private dining room. In front, a more casual wine bar called the Expo Room, will also seat about 70, at high-top tables, a cocktail bar, and along a counter overlooking an oyster bar and the newly-opened kitchen. There will also be a heated, three-season patio.
The Club Room will have a traditional menu, which Walsh, Tapestry’s executive chef, is working on now.”It’s not going to be small plates, and we’re not doing fine dining by any means,” Ward says. “We’ll have everything from lamb to a burger to porchetta.”
In front, “our whole idea is to keep it funky and ever-changing.” The Expo Kitchen’s menu will be driven by a wood fired-oven, with a focus on Neapolitan-style pizza with nontraditional toppings. There will also be oysters, pâté, and other to-be-determined snacks. “Kevin is a master of macarons, so he’ll probably do some savory and sweet macarons,” Ward says.
Ward and Walsh met 10 years ago at Radius, then moved to San Francisco together as part of the opening team at Flour & Water, which also features wood-fired pizza. Upon returning east, the duo help Oringer open Earth at Hidden Pond in Kennebunkport, then Ward became chef de cuisine at Coppa, and Walsh took on pastry chef duties at Clio. “We’re both chef owners. It’s kind of like the Ken and Jamie [Bissonnette] team: We split up the responsibilities and we’ll hopefully be in the kitchen as much as possible,” Ward says. Her stepmother, Marlena Ward, is a business partner.
And they all love “‘The Godfather,’ and love that era,” Ward says. “In talking about how we wanted to design the space, it kept pushing toward this 50s and 60s Havana lounge. I think it’s something that will be unique to Boston: We’ve made some bold choices about fabrics.” Expect plush, banquette-style seating and comfortable couches in the Club Room and its lounge.
Tapestry was approved a 2 a.m. liquor license. The team hasn’t brought on a beverage manager yet—Ward actually took shifts behind Clio’s bar before it closed this past year to increase her knowledge—but she envisions a tiki section of the cocktail menu, to nod to the overall vibe. “But [the program] won’t be rum-based. It will mimic the food: fresh, seasonal, and changing as much as possible.” The Club Room will offer bottled and canned beers, and the Expo Room will have draft options. Both will have wines by the glass and bottle.
Both venues will offer nightly dinner, and weekend brunch, including oysters and pizza, will happen at the Expo Kitchen.
Tapestry, opening at 69 Kilmarnock St., Boston, in March.