Cunard Tavern Opens in East Boston

Grilled Lime Shrimp with Chipotle and Avocado Mac and Cheese at Cunard Tavern. / Photo provided

UPDATE, Thursday, June 29, 2 p.m.: Cunard Tavern opens to the public tonight at 5 p.m.

PREVIOUSLY:

Filippo and Phil Frattaroli of Filmark Hospitality Group might be behind North End establishments Lucia, Ducali, and Filippo, but they trace their roots to East Boston. The father-and-son duo’s latest, Cunard Tavern, opens this week on the Jeffries Point site of Filippo’s father’s former cabinet-making business.

The “authentically Eastie” restaurant pays homage to the area’s immigrant and nautical history.

“Second only to Ellis Island, East Boston was the port of entry for many immigrants who came to its shores in search of opportunity—many of them landing at Cunard Wharf,” Cunard Tavern says on its website. “From shipbuilders to carpenters, from welders to longshoremen, we celebrate those who helped build this great neighborhood.”

Anthony Pino, an East Boston native, is on board as executive chef. Among his menu offerings are pan-seared scallops with lobster and corn salad and pea tendrils; chipotle mac and cheese with grilled shrimp and sliced avocado; and the Cunard Tavern burger, topped with fried clam strips, tartar sauce, American cheese, and shredded lettuce. Snacks include Sicilian-style tuna crudo with toasted pine nuts, fennel, and citrus vinaigrette; cider-glazed wings; octopus dumplings, and more. Check it out below.

On the sweet side, there’s a boozy “Shipyard” frappe, with coffee ice cream, salted caramel, and Bully Boy Boston Rum; beignets filled with Marshmallow Fluff; Massachusetts cranberry and apple tarte tatin, and more desserts. The focus is also local for the beverage program, with 10 craft beers on draft, a deep reserve of whiskeys, craft cocktails, and artisan spirits.

Cheri Clarkin, a former general manager at Myers + Chang and an events and front-of-house manager at KO Pies, is Cunard’s general manager.

Anchoring a new multi-use building that includes residences and Eastie’s first yoga studio, Cunard Tavern spans the first floor with a 65-seat main dining room and a 10-seat bar. On the roof, a deck accommodates 35 with views of the Harbor and skyline. Industrial details abound, including high ceilings inside, shipping containers repurposed as the bar, reclaimed wood, an upcycled beer can mural, and other art.

Stay tuned to social media to keep tabs on East Boston’s newest gastropub.

24 Orleans St., East Boston, 617-567-7609, cunardtavern.com.

Cuban Spring Rolls at Cunard Tavern. / Photo provided

Cider-glazed wings at Cunard Tavern. / Photo provided

Hot Appetizers
Grilled Fish Tacos
Grilled Striped Bass, Pickled Red Cabbage, Chili Aioli, Sliced Mango
Octopus Dumplings
Golden Brown, with Chopped Scallions, Ginger, and a Sesame Glaze
Cuban Spring Rolls
Smoked Ham, Slow-Cooked Pork Shoulder, House-Made Pickles, and Swiss Cheese in a Fried Wonton, with Sweet Mustard
Cider glazed wings
Crispy-Fried Chicken Wings Tossed in Sweet Apple Cider and Chili Glaze
Cipollini Onion and Mushroom Grilled Cheese
Carmelized Onion, Sautéed Mushrooms, Wilted Arugula, and Grana Padano, on Grilled Brioche with Tomato Relish
Grilled Oyster
Lemon and Herb Gremolata, Olive Oil

Cold Appetizers
Sicilian Style Tuna Crudo
Thin-Sliced Tuna, Toasted Pine Nuts, Fennel, Citrus Vinaigrette
Grilled Asparagus Salad
Grilled White and Green Asparagus, Fresh Strawberry, Gorgonzola Cheese, Frisée, Slivered Almonds, Cider Vinaigrette
Cheese Board
Assortment of Cheeses, Fruit, Nuts, Jams, Crostini, Pretzels
Salmon Tartare
Seasonal Ingredients and a Crispy Wonton
Hummus Trio
Beet Hummus, Roasted Garlic Hummus, Sweet Pea Hummus, Sliced Pita
Daily Oyster

Entrees
Pan-Seared Scallops with Lobster and Corn Salad 
Pan Seared Sea Scallop, Sweet Corn and Lobster Salad, Pea Tendrils
Watermelon Salad with Grilled Chicken or Shrimp or Marinated Tofu 
Fresh Sliced Grilled Watermelon, Mixed Greens, Sliced Cucumber, Feta Cheese, Candied Walnuts, Melon Vinaigrette
Grilled Portobella Mushroom with Queso Fresco
Served Over Arugula with Balsamic vinaigrette.
Cunard Chopped Salad with Grilled Chicken or Shrimp or marinated tofu
Chopped Romaine, Hard-Cooked Egg, Cucumber, Cherry Tomato, Avocado Dressing
Cunard Tavern Burger
Fried Clam Strips, Tartar Sauce, American Cheese, Shredded Lettuce, on a Beef Patty, Sweet and Russet Potato Fries (black bean sweet potato patty available)
Grilled Steak Frites
Sliced Flat-Iron Steak, Red Wine Gravy, Sweet and Russet Potato Fries
Grilled Lime Shrimp with Chipotle and Avocado Mac and Cheese
Grilled Shrimp served over Pasta in a Creamy Chipotle Pepper Cheese Sauce with Sliced Avocado
Brick Chicken with Grilled Peach Chutney
Seared Half Chicken, Grilled Peach and Toasted Almond Chutney, Roasted Summer Squash
Grilled Swordfish
With Lemon and Herb Gremolata

Desserts
Shipyard Frappe
Coffee Ice Cream, Salted Caramel, Sweet Cream and Bully Boy Boston Rum
Harbor Beignets
Light and Fluffy Quick-Fried Doughnuts filled with Marshmallow Fluff, with Peanut Butter and Nutella Dipping Sauce
Cranberry and Apple Tarte Tatin
Massachusetts Cranberries and Sliced Fresh Apples in a Flaky Crust
Carpenter’s Cheesecake
With Nuts and Cookies and Cream Crumble
Banana and Ale Bread Pudding
Made with Locally Brewed Ale and Served with Salted Caramel Sauce