Chef Ryan Kelly replaced Chris Bussell as executive chef at BoMa in the South End in March, and now his own new menu is in play. Kelly is an alum of Haru, Clio, Foundry on Elm, Canary Square, and, most recently, Tonic, where he first served as executive chef. Kelly shared a statement with the press, saying "It's so exciting to be cooking in the South End, where neighbors and diners are receptive to my cooking style and the menu options we're offering." Could that be a reference to his time at Tonic, which some considered to be somewhat beyond the tastes of the neighborhood? On the new menu: tacos, seared duck breast with sweet pomegranate molasses and grilled mahi-mahi on a lemon-mint couscous topped with pickled mustard seed and warm chutney. See below for the full menu.
· All Coverage of BoMa on Eater [~EBOS~]