What to Eat (and Drink) in Boston This Weekend

Waypoint brunch sets sail, Townsman's terrine is the ultimate bar snack, and more fun flavors for fall.

Waypoint pastry chef Kenny Hoshino’s, housemade bagels

Waypoint pastry chef Kenny Hoshino’s housemade bagels. / Photo provided

Brunch at Waypoint

The smoked whitefish-topped, everything bagel-crusted pizza on Waypoint’s dinner menu is what brunch dreams are made of, but chef Michael Scelfo is doubling down on breakfast pizza on his new brunch menu, which launches this Sunday. There’s a breakfast sausage pie with pecans, and a béchamel-based pizza with spinach, bacon and eggs, plus other plates like steak tartare with poached eggs, smoked salmon roe, and toasts; a giant raisin-walnut cinnamon roll; house-made bagels from pastry chef Kenny Hoshino to go along with lox; and more. Seth Freidus’s bar program is rising to the occasion, too, with a clamato Bloody Mary, Morning Attitude, with house coffee liqueur, Spanish brandy, absinthe, and maple, and more. Check out the menu online. The weekend service will continue every Sunday from 10 a.m.-3 p.m.

Waypoint, 1030 Massachusetts Ave., Harvard Square, Cambridge, 617-864-2300, waypointharvard.com.


One of the more indulgent autumn harvests has started to hit Boston-area menus: It’s white alba and black truffle mushroom season. Cooking for yourself? Stock up at Formaggio Kitchen. Or, you can find the fancy fungi at places like Menton, Juliet, Giulia, and Journeyman—the Somerville spot is dedicating its prix-fixe to ’shrooms on Thursday, October 27. Keep an eye out for the earthy delights wherever you eat this weekend.

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Your Own Renditions of Sofra Favorites

If you’ve seen the most recent issue of Food & Wine, you’ve gotten a mouthwatering glimpse at Sofra’s new cookbook, Soframiz. The tome, by James Beard Award-nominated executive chef Ana Sortun and executive pastry chef Maura Kilpatrick, was released earlier this month, and is available at the West Cambridge bakery and café. It features seasonally appropriate dishes to try at home, like Sofra’s butternut squash gozleme (a savory Turkish flatbread) with tomato brown butter, the Food & Wine-approved brown butter pecan pie and espresso dates, and more. Pick up a copy (the bakery has autographed books!) and hole up in the kitchen this rainy weekend.

Sofra Bakery, One Belmont St. (at Mount Auburn Street), Cambridge, 617-661-3161, sofrabakery.com.

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Barrel House Z’s Sunny & 79—in Bottles

The first bottle release from Weymouth’s own brewery is rolling out at Boston-area retail shops. Sunny & 79º is a citrusy, dangerously easy-to-drink ginned pils (it doesn’t taste like most 7 percent ABV brews). Barrel House Z is ready to debut its second brew, RR#23, aged for one month in Woodford Double Oak Reserve Whiskey barrels. You can pre-order that beer this weekend, too. 

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Buffalo Chicken Terrine at Townsman

Chef Matthew Jennings’s New England brasserie has an elevated take on buffalo chicken this weekend. The terrine (seriously) has braised chicken legs and crispy chicken skin, hot sauce, Bayley Hazen bleu cheese, and celery leaves, and it’s an option on a charcuterie board, along with house pickles, mustards, grilled ciabatta and other accompaniments. Or, it can be ordered a la carte for $8. #NoRegrets.

Townsman, 120 Kingston St., Boston, 617-993-0750, townsmanboston.com.

Tokyo Meat Fried Rice

Tokyo Meat Fried Rice. / Photo provided

Tokyo Meat Fried Rice 

The company that brought Japan’s Santouka Ramen to Boston has a new concept for locals to try out. Tokyo Meat Fried Rice, a savory spin on wok-fried grains, is popping up on Chicken & Rice Guys’s bright yellow truck this Sunday. Get it while it’s hot.

Sunday, October 23, 11 a.m.-2 p.m., Harvard University Science Center, 1 Oxford St., Cambridge.