Lobster Poutine at Fenway, Ice Cream and Tacos in Quincy, and More Updates to Start the Week

Fenway...Lobster?

Aramark — a food partner at 10 baseball stadiums around the country, including Fenway — has announced new location-specific additions to its menus for the forthcoming baseball season. Some stadiums are getting dishes called “staks,” described as “shareable topped taters and fries.” Fenway’s stak? A lobster poutine stak, described as “steak fries covered with fresh lobster meat, cheese curds, bisque, and chives,” because nothing says baseball like a plate of bisque-drenched fries topped with stadium lobster. Other new additions at Fenway include a lobster melt and shrimp-and-steak kebabs.

Where the Magic Happens

The Boston Business Journal takes a look inside the Dunkin’ Donuts’ research and development lab in Canton, where “current innovations include everything from a mobile-ordering app to a frozen iced coffee that will be introduced this summer, replacing its popular Coolatta frozen beverage.”

Quincy’s Boxes

The owners of The Clam Box in Quincy are transforming their adjacent space, currently a seasonal ice cream shop called The Ice Box (793 Quincy Shore Dr.), into a new restaurant serving both tacos and ice cream. It’ll be called The Baja Box, reports Boston Restaurant Talk. It’s set to open next month, according to The Quincy Sun.

Wine & Cheese in Vermont

Burlington, Vermont’s decade-old Dedalus Wine Shop has moved into a larger space (388 Pine St.) and added a food market and a full-service wine bar, reports the Burlington Free Press. Open daily from 4 p.m. to 11 p.m., the wine bar portion of the business serves up dozens of wines, cheese and charcuterie boards, small plates, and more. (The shop’s retail hours are 10 a.m. to 8 p.m. daily.) Alongside owners Jason Zuliani and Abby Kellie, there’s a Dedalus face that might be familiar to Bostonians — Kai Gagnon, former wine director of Bisq and Bergamot, is Dedalus’ wine education manager.

Sanctuary Restaurants

Eater examines what it means to be a “sanctuary restaurant,” an idea that started under the former administration but has picked up steam in the more recent “environment of fear.” Because of the timing, there’s a misconception that the sanctuary restaurant movement is all about immigration, but the set of values is wider; participating restaurants declare that they don’t permit “harassment of any individual based on immigrant/refugee status, race, religion, gender, or sexual orientation.”

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