It’s opening day for Shed’s BBQ (32 Bromfield St., Boston), located in the former Pizzeria Rico space in Downtown Crossing, as previously reported. Diners will find smoked brisket, pork wings, pulled chicken, and lots more, served in the form of meat plates, sandwiches, and bowls with a base of grains or mac and cheese. For now, Shed’s is only open for lunch, 11 a.m. to 3 p.m. daily.
Speaking of Barbecue
Today also marks the debut of Loco Taqueria & Oyster Bar’s “BBQ Wednesdays.” The South Boston restaurant (412 W. Broadway) is now serving a barbecue plate for two for $33 every Wednesday from 5 p.m. until they’re gone. On the plate: two pulled pork tacos, a full rack of ribs, baked mac and cheese, and cornbread. Keep an eye out for rotating specials from the smoker.
Pizza & Games
Tapestry (69 Kilmarnock St., Boston) — the Fenway restaurant with dual personalities (the casual Expo Kitchen vs. the more formal Club Room) — is making its casual side even more fun. Alongside wood-fired Neapolitan-style pizza, Tapestry has recently added Detroit-style slices to the mix as well. Tapestry’s take on the “upside-down” pan pizza starts with focaccia bread; tops it with mozzarella, jack, and parmesan cheeses; and then tops that with tomato sauce, grated pecorino cheese, and pepper. $5 per slice. As Boston Magazine reports, the Expo Kitchen is also getting some games, including shuffleboard and a dartboard, plus a mural of the Teenage Mutant Ninja Turtles eating pizza.
Hardcore Fans in the Kitchen
“At its heart, hardcore is fast, aggressive, and nonconformist, about being your best self without selling out your core values,” writes Kevin Koczwara for The Boston Globe. “It shares these traits with kitchen life.” Koczwara explores the connection between being a fan of hardcore music and working in the restaurant industry. As Townsman’s Matt Jennings tells him: “The hardcore and punk scene attracted the same kind of vagabonds that the culinary industry does, right? You’ve got a bunch of kids who are nonconformists or don’t belong in other arenas [who] kind of find their way into cooking or find their way into punk or hardcore.”
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