So far, so good for Boston foodies. This March we’ve seen a few restaurant openings – and fortunately, it looks like we have a couple others coming our way soon. One of which includes the late-March opening of Precinct Kitchen + Bar.

The restaurant plans to open in Boston’s Back Bay at the Loews Boston Hotel on the corner of Berkeley and Stuart Streets. An official source tell us that the 70-seat restaurant will be an intimate “cozy, yet energetic environment” for patrons. And what really sets it apart is the restaurant’s innovative open kitchen and charcuterie station, serving local, artisanal cheeses and cured meats from family-owned farms – all inside the eatery.

Chef Olivier Senoussaoui’s menu will feature items like: East Coast Oysters, Burrata Crostini, New England Well Fleet Clam Chowder, Charcuterie Board, Boston Clam Bake, Grilled Bronzino, and Seared Georges Bank Scallops. I think it’s safe to say that if you like seafood and cheese, you’re going to be a fan.

The bar will serve up an impressive cocktail list – shaken and stirred – some of these will include “the Harvard (cognac, vermouth and bitters), the Nor’Easter (bourbon, maple and ginger), and Remember the Maine (rye, cherry, blueberry and absinthe),” according to a release.

And just in time for spring – Precinct Kitchen + Bar will also feature a sunken outside patio that will open at the end of April. The patio will feature two outdoor fire pits and string lighting overhead – as well as comfortable lounge seating for 36 guests. It looks like we have some al fresco dining in our future – that, and an outdoor clambake.


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