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Eat Lava Fish Today (and More Updates)

Quincy’s getting a Dunkin’ without “Donuts,” Christopher Kimball’s Milk Street wins a court battle, and other news bites

Chopped up pieces of fish fillet served in a metal handled serving bowl with red and green garnishes.
Lava fish at Sumiao Hunan Kitchen
Rachel Leah Blumenthal for Eater

Welcome back to Morning Briefing, an almost-daily round-up of mini news bites to kick off the day.

Dunkin’. Just Dunkin’.

Dunkin’ Donuts’ aforementioned plan to test out dropping the “Donuts” from the name will include at least one local outpost: A new Dunkin’ will open on the former site of Wild Willy’s on Route 3A in Quincy (582 Washington St.), and in addition to the shorter name, it’ll also feature a heavier focus on the drive-through, providing multiple “higher-tech” lanes, per the Patriot Ledger. One lane will be for the conventional ordering by microphone and paying at the window; two will have touch-screen kiosks for ordering and paying by credit card; and the fourth will be for orders made and paid for online.

Milk Street vs. Milk Street

A federal judge has sided with Christopher Kimball, allowing him to keep calling his new post-America’s Test Kitchen venture Christopher Kimball’s Milk Street, despite the existence of Milk Street Cafe, which has been around since 1981. Milk Street Cafe is a local restaurant and catering business, while Kimball’s company is a Boston-based national brand aimed at providing products and content regarding teaching people to cook.

Nuts for Wellesley

Nut shop Fastachi, which has locations in Watertown and Boston’s Beacon Hill, is expanding to Wellesley’s Church Square in the fall, reports The Swellesley Report. It’ll be located in the former NRO Kids space at 24 Church St., serving up roasted nuts, chocolate, and more.

Meanwhile, in Providence

Acclaimed Providence restaurant North (stylized as north, with a lowercase “n”) is moving to a new, larger location: inside the Dean Hotel (122 Fountain St.), in the former Faust space. Faust, a German restaurant, closed last week, and North is slated to open in late September or early October, after some renovations to the space. Meanwhile, the cozy North space on Providence’s West Side will remain under the same ownership but will become something new later this year or early next year; stay tuned. (The entire North staff is moving to the new space, owner James Mark told Rhode Island Monthly, and that’s where the current focus is. He also said that the menu will start out the same but will adapt as the team adjusts to the new space.)

In other Providence news, a food incubator and collaborative kitchen space called Foodworks — which opened in Brooklyn earlier this year — is expanding to Providence, opening in the Room & Works building at 55 Cromwell St. It’ll have room for up to 50 food businesses (primarily companies involved with packaged foods, meal delivery, catering, research and development, and others who just need more prep space), plus classes and workshops, rentable event spaces, access to mentors, and more.

One Thing You Should Eat Today

Heat things up with the lava fish at Sumiao Hunan Kitchen in Cambridge’s Kendall Square (270 Third St.) — and don’t forget to order it “authentic spicy” for a bit of extra fire. (Don’t be scared; it’s still quite manageable.) The dish features swai filet and duo jiao (chopped salted chilies). Try it with baijiu, a Chinese grain-based spirit, served at Sumiao by the bottle, by the glass, and in cocktails.

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122 Fountain St., Providence, RI 02903 (401) 421-1100 Visit Website

Sumiao Hunan Kitchen

270 Third Street, , MA 02142 (617) 945-0907 Visit Website