1) This week, Zuma debuted a late-week lunch service at their location within the Four Seasons One Dalton in Boston. Zuma will serve lunch each Wednesday through Friday from 11:30am until 3:00pm. In addition to offering its signature creations a la carte, there also will be a customizable Ebisu Lunch Menu ($45pp).
For starters, guests will have their choice of prawn and black cod gyoza, steamed baby spinach in a sesame dressing, rock shrimp tempura or the six-piece vegetable tempura. To elevate the starter experience, diners can opt for four slices of sashimi (additional $15pp) including sliced yellowtail or seabass as well as a chef-selected maki or sushi set. Entrees come complete with white rice in a variety of izakaya-style preparations: a tuna, salmon, yellowtail rice bowl; salmon teriyaki; koji marinated chicken breast; and spicy fried tofu. If diners would like to bring their lunch-game to the next level, there are two supplemental entrée options (additional $15pp): spicy beef tenderloin or a black cod wrapped in a hoba leaf. The dessert selections are a yuzu cheesecake, green tea and banana cake, as well as a seasonal fruit platter served with sorbet.
Tax & gratuity not included in any pricing. A la carte items and supplemental items are priced separately. To make a reservation, please contact (857) 449-2500 or visit https://www.sevenrooms.com/reservations/zumaboston. Reservations are recommended; walk-ins will be accommodated as space allows.
2) Chef and restaurateur Jason Santos has opened a new spot, B & B Fish, his fourth restaurant venture with longtime Buttermilk & Bourbon Chef Jeff DeCandia. Located in Marblehead at 195 Pleasant Street, B & B Fish has menu of summertime seaside favorite, with Southern influencess, in a limited service environment. Some of the offerings will include Beer Battered Fish and Chips, Friend Shrimp, Scallops, Duck Fat Fried Whole Belly Clams, Crispy Pork Belly and Buttermilk & Bourbon’s Fried Chicken.
Sauces will be selected by guests who can mix and match flavors. Those include: Tarragon Tartar Sauce, Crystal Cocktail Sauce, Creole Remoulade and Jason’s signature White BBQ Sauce. On Sundays, B & B Fish will offer fresh lobster rolls, served hot or cold and paired with homemade salt and vinegar kettle chips. There will be a “Blue Haired Special” daily and the first one will be a root beer float with cake batter soft serve ice cream to commemorate the opening. Sides will also be a big component of the menu and will include: New England Clam Chowder, Buttermilk & Bourbon’s Signature Biscuits, Citrus & Salt’s signature Mexican Street Corn, Black Truffle Parmesan Fries and Vidalia Onion Rings. Desserts and sweet treats will include Fresh Beignets, Fried Oreos, Soft Serve Cones and a variety of creative ice cream sundaes.
The space will offer indoor dining and patio seating, as well. B & B Fish will be open daily for lunch and dinner from 11am until 7pm every Sunday through Thursday and from 11am-8pm on Fridays and Saturdays. There will also be takeout and delivery available.
3) Encore Boston Harbor’s Oyster Bar will become Wine Meet Cheese for November and December. The seasonal holiday pop-up will be available every Thursday through Sunday from 5pm until 10pm daily starting on November 5th and lasting through December 31st. Guests will be able to choose their meats, cheeses, tinned fish and small bite accruements. There will be several sizes of boards available for this “build-your-own” board concept, starting at $29 for three choices which serves two and going all the way up to a $90 board that can feed a party of six. There will also be a selection of rose, red, white and sparkling wines available, as well as craft brews. Small bite accruements are all $6 and include: marinated olives, giardiniera and warm bread with French butter.
Sample Wine Meet Cheese Menu Options
Choose Your Meat:
Finocchiona from Molinari and Sons
Sweet Sopressata from Salumeria Biellese
Tartufo Salami from New England Charcuterie
Jamon Iberico Lomo from Fermin in Spain
Pate de Campagne made at Encore Boston Harbor
Choose Your Cheese:
Taleggio from Arrigoni in Italy
Humboldt Fog from Cypress Grove in CA
Bayley Hazen Blue from Jasper Hill Farms
Pecorino Tartufo from Moliterno in Italy
Manchego from Don Juan in Spain
Choose Tinned Fish:
Anchovies a la Basque from Spain
Sardines in Tomato Sauce from Olasagasti in Portugal
Spiced Octopus in Olive Oil from Jose Gourmet in Portugal
Ventresca Tuna in Olive Oil From Jose Gourmet in Portugal