North Square Oyster opens its doors later this month at 5 North Sq. in Boston. Formerly home to Gennaro’s 5 North Square, the newly remodeled space is a few doors down from the historic Paul Revere House in the heart of the North End.
Ward 8 owner Nicholas Frattaroli is behind the new restaurant, and Ward 8 general manager Mike Wyatt is North Square Oyster’s beverage manager. Douglas Rodrigues (Clio, Liquid Art House) rounds out the team as chef.
North Square Oyster is focused on seafood, of course, with a menu that includes raw bar options, small plates, sandwiches and burgers, entrees, and dessert. Expect to see dishes such as a brown butter lobster roll with chives and vinegar chips; Scituate lobster pie with spring mushrooms, ragu, sherry, tarragon, and black truffles; 30-day aged steak tips with rosemary fingerling potatoes, charred onion, ramps, and au jus; and pork belly cotton candy with lime-spun sugar, black lime, chartreuse jelly, and raspberry sorbet.
On the drink side, Wyatt is serving up classic cocktails (including martini service), New England-based spirits, beer, and wine that plays nicely with seafood.
Read on to sneak a peek inside the two-story space, which was designed by Justin Power, formerly of the South End-based Pioneer Goods Co. Each floor has a dining area and a small bar; the first floor has a cafe feel and seats 40, including nine at the bar, while the upper floor has a more intimate feel (dark wood and leather) but more seating — 60 total, including four at the cozy bar.
When North Square Oyster opens — likely on May 15 — it’ll be open daily from 11 a.m. to 1 a.m. with lunch until 5 p.m., dinner until 11 p.m., and late-night bites until 12:30 a.m.
And up next for Frattaroli? Another opening, maybe in the late summer — a Mexican restaurant in the former Grand Canal space at 57 Canal St.
- North Square Oyster [Official Site]