Boston’s Fort Point neighborhood will gain a new dining spot in early November when Oak + Rowan makes its grand debut with squid ink farfalle, crudo, caviar, and more. This is the third dining spot for restaurateur Nancy Batista-Caswell, who is also behind BRINE and Ceia Kitchen + Bar, both in Newburyport.
Oak + Rowan’s executive chef Justin Shoults, who previously held the same role at BRINE, has crafted a menu of seafood, house-made pasta, and some hearty meat options, including a ribeye served with bone marrow bread pudding and charred broccoli. There will also be an assortment of crudo and caviar, along with rotating bread and butter offerings, courtesy of pastry chef Brian Mercury.
The restaurant plans to use local and seasonal ingredients throughout the menu, including for dessert. Mercury, formerly of Harvest in Harvard Square, will make ice cream and sorbet in flavors such as sweet potato and rosemary pine nut. Other desserts include a chocolate tart with malt, chestnut, olive oil, and crème friache, as well as a roasted apple with hazelnut financier, rum, brown butter, and rooibos.
Bar manager Chris O’Neill will lead Oak + Rowan’s beverage program, which will consist of craft beers, a rotating wine list, and a selection of seasonal and customizable cocktails. The restaurant is set to open at 319 A St. on November 4.
• All Oak + Rowan Coverage on Eater [EBOS]