Sterling's, a new venture from the Glynn Hospitality Group, whose venues include Granary Tavern and The Black Rose, plans to open later this week, says the Herald. The article says that the menu from chef
Keenan Langois menu will include flatbread, roast chicken, lobster casserole, and "'60s-era appetizers" like Swedish meatballs and fondue, with entrees falling between $15 and $28. The owners previously shared a working draft of the menu with Eater, which also included deviled eggs, cedar plank salmon and a Jameson bread pudding. A prior press release described the interior by saying "If the room was a person it would be wearing a felt fedora, pin stripe suit." Sterling's is headed for 60 State Street.
What's more, the Herald reports that the owners plan to open two more venues in 2013. They observe that "People are spending money again" and share a preference for the Seaport District, Back Bay and the South End as possible sites.