Eventide Fenway Opens This Weekend
Happy Friday, y’all: Eventide Fenway officially opens Saturday, October 7.
The fine-casual iteration of the award-winning Portland oyster bar has a Boston spin on the classics. That includes a larger version of the trademarked Eventide brown butter lobster roll, and a unique program of house-made sodas to complement a beer and wine program perfect for pre-gaming.
The space, built by Building Restoration Services, has recognizable pops of ocean blue, and sumi ink-and-brush illustrations by Maine artist Aaron Staples, like its Maine counterpart. But the 70-seat spot is larger than the original—and more dramatic. Blond wood ceiling panels are meant to recall to mind a shell’s spiral, and the Boston location’s oyster bar focal point is 10,000 pounds of Maine granite, compared with Portland’s 1,500-pound original, Eater Boston reports. Once spring rolls around again, it will offer 16 seats outside.
Staff armed with tablets take orders at Eventide Fenway, a service style designed to let guests linger, or get in and out quickly. Maine’s chalkboard menus are updated with five LCD screens in Boston. There is a curated list of oysters from Maine and Massachusetts, available with a choice Eventide’s signature kimchee and other flavored ices, as well as cocktail sauce, or red wine mignonette. Raw offerings are rounded out with a selection of crudo, tartares, and salads; and some of the most popular hot dishes from Maine—the lobster roll, green curry lobster stew, a fish sandwich—are ready for Fenway. Sides include nori-dusted potato chips—an “umami-driven answer” to traditional seafood shack snacks, per a press release.
Fans of Eventide sister spot the Honey Paw will be thrilled to find soft serve in Fenway. Big Tree Hospitality pastry chef Kim Rodgers has developed a complementary brown butter flavor for the newest restaurant, Eater Boston reports, and there will be rotating specials, as well. There are also very New England-y sweets, including an elevated whoopie pie.
Modern Draught outfitted Eventide Fenway with a pouring system for unique house-made sodas in flavors like Concord grape and rose hip, and seafood-friendly craft beers and wines. There are also celebration-worthy bubbles, and bottled beers and house-made sodas.
Partners Arlin Smith, Andrew Taylor, and Mike Wiley founded Big Tree Hospitality in 2012, when they acquired Portland restaurant Hugo’s. Two months later, they debuted the original Eventide a couple doors over, and opened the Honey Paw in 2015. Boston magazine first reported on their Mass. plans in December 2016. Co-chefs Taylor and Wiley are this year’s James Beard Award-winning Best Chefs: Northeast.
Eventide Fenway opens Saturday at 4 p.m., and lunch and dinner continue daily from 11 a.m.-10 p.m. going forward.
1321 Boylston St., Boston, 617-545-1060, eventideoysterco.com.