Chef Keith Sarasin - the founder and chef of pop-up restaurant the Farmer's Dinner, who grew up in New Hampshire - has been immersing himself in the art of Indian food for decades. And Boston benefits from his dedication to the culinary culture at Aatma Curry House, a new restaurant inside Brighton brewery Widowmaker Brewing Co. Here, he endeavors to make high-quality Indian food with fusion flavors, while educating diners about the cuisine with a glossary of Indian terms in the menu.
The restaurant's first-ever brunch service will include a Big Mac mantou (a steamed bun with cheesy beef, onions, kimchi, and Russian dressing), a McRib bao (a bao bun made with pork rib and Chinese barbecue sauce), a Filet o Fish bao (fried fish on a bao with American cheese), and more whimsical fast food creations. There will also be drag performances and cocktails.
Chef Monica Glass is Boston's gluten-free pastry magician. She and chef Ken Oringer opened Verveine, a completely gluten-free cafe and bakery, in 2024, and she's been churning out baguettes, cinnamon buns, and hand pies ever since. The cafe is a haven for celiacs, but it's become a crowd favorite among diners of all diets thanks to creative flavor profiles and regular specials.
Named after the 34th row of oysters in Duxbury Bay, Row 34 is obsessed with serving the highest quality, local ingredients - including the freshest seafood possible - to its customers. Co-owner and chef, Jeremy Sewall, grew up on the coast of Maine and opened Row 34 in 2013. His cousin supplies the lobsters for the restaurant's five locations, and Sewall has cultivated relationships with fishing communities up and down the coast. The team's commitment to finding the best seafood does not go unnoticed.
