A forthcoming Fort Point restaurant will test its concept early next month, giving Boston a hint of what to expect. Oak + Rowan will be opening in the October at 319 A St., the third venture from restaurateur Nancy Batista-Caswell, who is also behind Brine Oyster Bar and Ceia Kitchen + Bar, both in Newburyport.
Oak + Rowan’s executive chef Justin Shoults and executive pastry chef Brian Mercury will preview caviar, pasta, and desserts at a "Restaurant Research and Development" series at the Boston Center for Adult Education, The Boston Globe reported. The September 7 event costs $40 and starts at 6:30 p.m.
The restaurant will make its pasta and bread in-house, and in addition to its caviar program, Oak + Rowan will also offer a selection of crudo and a variety of "small plates and heartier options that showcase land and sea in a new light," as previously reported.
In just a couple weeks we open our doors, the first restaurant for Nancy Batista-Caswell of Newburyport's @brineoysterbar and @ceiakitchenbar to open in Boston proper. Come to the BCAE, and join Executive Chef Justin Shoults @chefshoults Executive Pastry Chef Brian Mercury @mercurybrian and the team for a first taste of their signature cocktail and unique menu offerings including their exclusive caviar program, handmade pastas, and incredible desserts. Learn and talk about the concept, design, and experience that Oak + Rowan is promising at its exciting new Fort Point venue. Only 30 Seats available. Sign up now. Restaurant R & D: Oak + Rowan Wednesday, September 7, 2016 6:30 pm - 8:30 pm $40 Sign up now! Link in profile
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Update, 8/29, 11 a.m.: This story has been updated to reflect that Oak + Rowan will be opening in October.
• Waypoint open; Superfine and En Boca to follow soon [BG]
• Brian Mercury Will Cross the River to Bring His Dessert Magic to Oak + Rowan [EBOS]
• Oak + Rowan Will Open Early Next Year With Caviar and Crudo [EBOS]
• Oak + Rowan Coverage on Eater [EBOS]