Boston Common - Niche Media - A side of Boston that's anything but common.
Issue link: http://www.ifoldsflip.com/i/361673
PHOTOGRAPHY BY HOLLY RIKE (KUBE); KIM REILLY (TWENTY BOAT) MOTHER JUICE has gone from juice truck to storefront in just over a year. Owners Ellen Fitzgerald and Laura Baldini offer delicious cold-pressed juices and vegan snacks made entirely from locally grown produce. Their new eco-chic digs, with a wire wall system for plants and herbs, are in the heart of Kendall Square's buzzy tech community. 625 W. Kendall St., Cambridge, 617-286-6580; motherjuiceboston.com On Point MODERN FRENCH CUISINE LANDS IN BOSTON'S NEWEST NEIGHBORHOOD. The Innovation District is getting some Parisian f lair with the opening of Bastille Kitchen, the latest eatery from restaurateur Seth Greenberg and partner Cameron Grob. The French bis- t ro, helmed by Executive Chef Adam Kube, offers pat rons modern Parisian cuisine in an atmosphere both casual and elegant. Diners can indulge in hearty dishes like frisée aux lardons, with duck confit and poached egg, or the lighter octo- pus ceviche, with guajillo chili oil. With rustic wide-planked f loors, sliding ba r n doors, a nd a mult ilevel dining a rea, Bast ille K itchen—a nd it s ba r a nd lounge—is magnifique. 49 Melcher St., 617-556-8000; bastillekitchen.net GOT JUICE? profile MEAT MASTER bibliofile Bos ton's magician in the kitchen, Jamie Bissonnette, takes pen to paper to discuss cured meats in The New Charcuterie Cookbook (Page Street Publishing, $21.99). The book is an ode to what Bissonnette loves best—preserving and curing meat, pâté, confit, and sausages—while making the process accessible for the home cook with step-by-step instructions. The James Beard Award–winning chef, who runs Boston's Coppa and Toro, introduces readers to more than 100 of his recipes, like cured pork loin prosciutto-style, a rabbit and beer pâté, and whipped pork butter with chestnut honey. There's even an old-school recipe for bologna—elevated with a high-end twist. jamiebiss.com BOTTOMS UP This month South Hollow Spirits releases Twenty Boat Barrel Aged Amber Cape Cod Rum, a twice-distilled rum made with organic molasses and cane sugar juice in Chardonnay and whiskey barrels. Main Street Wine and Gourmet, 42 Main St., Orleans, 508-255-1112 LEGAL GOES ITALIAN The highly anticipated Legal Oysteria (from Legal Sea Foods) has opened in the former Olives spot in Charlestown. The menu features entrées like grilled oysters and charred octopus, dishes that Executive Chef Rich Vellante grew up eating in Italy. 10 City Sq., 617-712-1988, Charlestown; legaloysteria.com 2 1 // TASTE TO TOAST // 90 BOSTONCOMMON-MAGAZINE.COM TASTE Spotlight