A Few Haute New Restaurants To Check Out This Weekend

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The weekend is officially here, so to celebrate, we have rounded up some great haute dining spots you won’t want to miss. Earlier this week we told you about the new Smoke Shop that opened its second barbecue location in The Fort Point Channel (checking it out tonight). Here’s a look at some other great spots around Boston that range from casual fare to luxe new spaces.

Tuscan Kitchen SeaportPhoto Credit: Tuscan Kitchen Seaport

The Seaport District just got a whole lot hotter with the newest addition of Tuscan Kitchen Seaport. The sprawling second floor space features a crudo bar menu, Tagliatelle al Tartufo (a decadent tableside pasta with shaved truffle), homemade pastas, hearth baked breads, and a Tuscan specialty, Bistecca Alla Fiorentina, a dry aged 48 oz. certified Prime Brandt Beef Porterhouse for two. Did we mention they have a wine cellar with more than 400 different Italian wines?

Citrus & SaltPhoto Credit: Citrus & Salt

Chef/owner Jason Santos transformed the former Back Bay Harry space into a brightly colored space complete with a taste of Mexicali with the recent opening of Citrus & Salt. Look for dishes like mole poblano braised lamb flautas, pork belly chicharrone tacos, crab and cactus chowder, sea scallop ceviche, made-to-order churros with vanilla dulce and mezcal chocolate dipping sauces (need we say more?) and soft serve sorbets of the day served in a salted pretzel cone.

honeygrowPhoto Credit: honeygrow

Fast healthy food made fresh to order is the idea behind the Honeygrow brand, which opened its second location in the Seaport District in October (the first Boston store is near Fenway). It all starts with the smart menu where you can input your order (create your own or try one of their suggestions). All of their sauces, meats and dressings are made on-site and they don’t have a freezer so you know everything is fresh. Try a stir fry bowl like the spicy garlic (that we made our own by adding chicken, brown rice, bean sprouts, shredded carrots, mushrooms, scallions, chili flakes and parsley), a fresh Green is Good juice and finish it off with a yogurt treat from the Honeybar topped with bananas, strawberries, blueberries and granola. To make it easier, you can pay at the digital station where you placed your order and pick up a few minutes later at the counter.

wagamamaPhoto Credit: wagamama

Endless bowls of noodles, curry, ramen and teppanyaki are the name of the wagamama game at their newest outpost in the Seaport District. The healthy fast Japanese inspired street food features haute dishes like Ebi Kotsu, Hirata steamed buns with pork belly, Yaki Soba noodles with chicken, grilled duck donburi and bang bang cauliflower (our favorite).

Cook NeedhamPhoto Credit: Cook Needham

If you are looking to head out to the suburbs, be sure to check out Cook Needham, the newest addition to Needham and sibling to Cook Newton. The taste of summer continues here year round with lobster sliders (a must try) and crispy shrimp taco starters. Move onto the house chicken sausage and rabe flatbread made even better when topped with roasted tomatoes, banana peppers, garlic, provolone, parmesan and spiced up with just the right amount of heat from the addition of chile peppers. For main events, try a heaping overstuffed Reuben sandwich or a heartier dish of Bolognese, a delicious combination of veal, pork and beef (add in some meatballs and trust us, you’ll be glad you did).

Jack's Coal Fired PizzaPhoto Credit: Jack’s Coal Fired Pizza

Jack’s Coal Fired Pizza has officially opened in the former Papa Razzi space in Burlington. Try the coal fired lemon rubbed wings and their delicious meatballs made with ricotta, mozzarella and romano to start. Be sure to save room for the main reason you came here – their pizza.  We recommend trying a coal-fired version as well as a wood-fired pie to taste the difference. We couldn’t get enough of the 12-inch wood-fired Forager’s topped with wild mushrooms, caramelized onions, thyme, ricotta, gruyère and truffle oil. The winning pie of the day was our own crispy 16-inch coal-fired creation topped with chicken, tomato and garlic.

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