Boston’s West End gets another new restaurant today with the opening of Bodega Canal (57 Canal St.), which has a menu of Mexican-inspired dishes. Located in the former Grand Canal space, the restaurant joins Ward 8 and North Square Oyster under the direction of owner Nick Frattaroli, who brought in chef Kenny Schweitzer from Ward 8 to develop the menu.
Amid a concentration of neighborhood sports bars, Bodega Canal has a varied menu of tacos, ceviche, and more. Ten different kinds of tacos range from tempura fish and carnitas to buttered lobster and mole short rib. There are three kinds of ceviche and dips like guacamole and queso fundido. Sides include tequila wings and short rib empanadas, and those craving something hearty can pick from entrees such as a cheeseburger torta and chili-spiced salmon, among other items.
The bar program features cocktails from Mike Wyatt, who also serves as general manager and bar manager at North Square Oyster and Ward 8. There are margaritas, three kinds of sangria, and sharable cocktails, along with a selection of beers, wines from South America and Spain, and assorted Mexican coffee and non-alcoholic beverages.
The sizable restaurant can accommodate nearly 300 people in its dining room, lounge area, and three bars, and there’s space available for private events. The space — which was designed by Justin Power, who also worked on North Square Oyster — features reclaimed wood, textured walls, exposed concrete, and chandeliers.
After quietly opening over the weekend, Bodega Canal officially debuts this evening, November 20, at 4:30 p.m. and is open daily, with bar hours from 11:30 a.m. to 1 a.m. Sunday through Wednesday and 11:30 a.m. to 2 a.m. Thursday through Saturday. Dinner is available from 5 to 10 p.m. Sunday through Thursday, and from 5 to 11 p.m. Friday and Saturday. The restaurant will also offer weekend brunch service in the future, and starting in December, lunch will be served every day from 11:30 a.m. to 3 p.m.