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Pasta Hot Spot Mida Debuts a Stylish Outpost on the East Boston Waterfront

Plus, a new French bakery appears to be moving into the former home of Cafe Madeleine, and more intel

A sunny, high-ceilinged dining room with light wood tables and chairs in the breezy interior.
Inside Mida East Boston.
Erika Adams is the editor of Eater Boston.

Popular Italian restaurant Mida is expanding its footprint in Boston. Led by acclaimed chef Douglass Williams, the third outpost of Mida debuted this month at 65 Lewis Street, in East Boston. Come (by ferry!) for the soaring views of the city’s waterfront, and stay for Williams’s rendition of a New Haven-style clam pie, a special exclusively on the East Boston menu.

Another well-liked French bakery to open in the former home of Cafe Madeleine

Colette, a beloved French bakery founded in Medford, is looking to add another spot in the South End, Boston Restaurant Talk reports. And, this isn’t just any space that the bakery is taking over. Colette is reportedly moving into the former home of Cafe Madeleine, an equally beloved French bakery that called the space home for nearly a decade before shutting down late last year.

A sunny spot for Turkish coffee slides into the South End

Boston’s coffee culture is on the upswing. The latest example of the new energy in the city? Boston Magazine reports that there’s a new Turkish American coffee shop in the South End called Sip of Joy, which is stocked with small batch Turkish coffee and flaky börek in a homage to the owners’ hometown of Istanbul.

How SRV’s people and wine director would improve Boston’s food scene

Toni Maiorino, the director of people and wine for the Coda Restaurant Group (SRV, the Salty Pig, Gufo, and the forthcoming Baleia) shared some smart thoughts with the Boston Globe recently about how she would improve Boston’s food scene. First up? More focus on staff retention. “Speaking from the management side of things, there’s a reason why people don’t stay in restaurants a long time,” Maiorino tells the Globe. “There’s this mindset of, you know, people don’t work out right away, then you move on to the next. I wish people would spend a little bit more time on the growth and development of people in their restaurants.”