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An overhead image of five white plate-bowls, filled with different pasta dishes, on a white tablecloth, along with a couple glasses of wine and a couple candles.
A spread of pasta dishes at Tonino in Jamaica Plain.
Brian Samuels Photography

The Hottest New Restaurants in Boston, November 2022

New restaurants to try in and around Boston, featuring Chinese-style Japanese dumplings, French classics, Nashville hot chicken, and more

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A spread of pasta dishes at Tonino in Jamaica Plain.
| Brian Samuels Photography

More often than not, friends, family, and readers of Eater have a single burning question: Where should I eat right now? The Eater Heatmap, updated monthly, is where restaurant obsessives can find what's new and exciting in Greater Boston — where to get the latest dumplings, canotto-style pizza, grilled lobster, and more. (Looking for a drink? Check out the Eater Cocktail Heatmap.)

New to the map in the November 2022 update: Tonino in Jamaica Plain plus Batifol and a dumpling partnership at The Station — Artifact Cider Project in Cambridge.

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Hot Chix Boston

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Nashville hot chicken pop-up Hot Chix finally opened a permanent location in Inman Square at the end of August. The small counter-service spot features the irresistible spicy fried chicken sandwiches, biscuits, and banana pudding fans loved during the pop-up days, while also adding a few new treats like fried oyster mushrooms, fried shrimp, waffle fries, and potato salad, as well as beer and wine. Note that the website says Hot Chix is still in “soft opening” mode, which means the shop should be expanding its limited hours at some point.

Batifol

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South End favorite Petit Robert Bistro has a new sibling in Kendall Square, where Batifol opened in October. Expect a similarly elegant experience at the new spot, with well-executed French classics from house-made croissants, a croque monsieur, and omelets at brunch to French onion soup and steak frites with green peppercorn sauce at lunch to beef bourguignon and escargots at dinner. Interesting wines, cocktails, and even mocktails round things out.

Si Cara

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Central Square pizzeria Si Cara brought something a little new to Greater Boston’s vibrant pizza scene this summer: canotto-style pizza, an offshoot of Neapolitan that features an extra-puffy crust. (Chef Michael Lombardi says, “It’s essentially like eating a loaf of bread fresh out of the oven, with fresh toppings,” so be prepared for a lot of crust.) The vegetable-heavy menu is Italian-inspired, hence uncommon pizza toppings like mushrooms with kimchi as well as shrimp and zucchini with salsa verde. And while Si Cara has a full liquor license for cocktails like the Italian Ice — shaved ice flavored with gin, limoncello, and Lillet — the beverage focus is on natural wines.

A Neapolitan-ish pizza with an extra-puffy, charred crust sits on a plate on a wooden table, surrounding by glasses of wine; a platter of bread, meat, and cheese; and more.
Pizza, wine, and more at Si Cara in Cambridge.
C. McIntosh Photo

The Station — Artifact Cider Project

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Mimi’s Chūka Diner, a pop-up inspired by chūka ryori, or dishes with Chinese origins made in a Japanese style, is turning its temporary residency at Artifact Cider Project’s Central Square taproom into a permanent partnership called Mimi’s at the Station. That means you can continue to eat some of Boston’s best dumplings (and in-demand cider doughnuts drizzled with sea salt miso caramel) fresh alongside Massachusetts-made hard ciders, but it also means expanded offerings in the works, like seated multi-course dinners with limited-edition cider pairings.

The Dubliner

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The Dubliner is an Irish restaurant, but don’t expect the type of menu you’d see at Boston’s countless old-school Irish pubs. Chef and co-owner Aidan Mc Gee, who hails from Ireland’s county Donegal and has worked at Michelin-starred restaurants in Great Britain, aims to serve what people are eating in Ireland today. It’s a cuisine rich in fresh, local vegetables and proteins, he says, with minimalist preparations that draw inspiration from Scandinavia. On the opening menu: pearled barley dumplings Mc Gee calls “Irish arancini,” a “pubby” dish of smoked ham-hock terrine, a “perfect pour” of Guinness, and seasonal soft serve.

Gopchang Story

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Korean barbecue chain Gopchang Story has finally arrived in Boston, several years after the expansion was announced. It’s a love letter to offal, particularly cow intestines, which are served in a variety of ways, including marinated and grilled or in a casserole with shrimp, octopus, and vegetables. The restaurant’s drink list emphasizes the Korean spirit soju.

A grill is packed with various meats and topped with green vegetables.
Gopchang Story.
Adam Moussa/Eater NY

Mecha Noodle Bar

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Small Connecticut-based chain Mecha Noodle Bar recently arrived in Fort Point and aims to serve “some of Asia’s most comforting dishes,” which translates to a menu of Korean fried chicken bao, ramen, and pho — not to mention boozy bubble teas. (A location opened in Brookline’s Coolidge Corner earlier this year too.) Expect a well-designed space, friendly service, and flavorful food. The restaurant also has a charitable arm, donating a portion of ramen sales to a rotating list of local causes, among other philanthropic initiatives.

Bowls of ramen, pho, and edamame are spread across a wooden restaurant table alongside colorful cocktails.
A spread of dishes at Mecha Noodle Bar, now open in Fort Point as well as Brookline.
Mecha Noodle Bar

Blue Ribbon Sushi

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Blue Ribbon Sushi is New York-based hospitality group Blue Ribbon Restaurants’ first foray into Boston — with two more restaurants planned for the same building in Kenmore Square. While the group is new to Boston, Blue Ribbon Sushi is an acclaimed classic in New York, where the first location opened back in 1995 before expanding elsewhere in the city (and to other cities). There’s omakase, starting at $145 per person, and an expansive a la carte selection highlighting seafood from New England, Japan, and beyond. The sea scallop skewer with miso butter is an early hit.

Three seared scallops sit in a creamy pool of pale yellow sauce in a decorative black bowl.
Blue Ribbon Sushi’s yaki sea scallop skewer with miso butter.
Blue Ribbon Sushi

Faccia a Faccia

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Fans of Boston classics Toro and Coppa (and their younger sibling in Cambridge, Little Donkey) have been eagerly awaiting the arrival of the newest installment from restaurateurs Ken Oringer and Jamie Bissonnette, and now it’s here. Formerly known as Faccia Brutta, Faccia a Faccia — Italian for “face to face” — opened in May in a prime Newbury Street location, drawing inspiration from coastal Italian cuisines with dishes like pansotti, a filled Ligurian pasta, with brown butter and fiddleheads; a grilled half lobster with clams, fregola, and chile butter; and a generous selection of crudos. A sibling spot downstairs, Bar Pallino, focuses on natural wines.

Overhead view of a half lobster sitting in a small pool of reddish broth and topped with small, round dots of pasta, herbs, and small clams.
Faccia Brutta’s grilled, chile-basted half lobster.
Rachel Leah Blumenthal/Eater

Little Whale Oyster Bar

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Restaurateur Michael Serpa — no stranger to seafood with his restaurants Select Oyster Bar and Atlántico — closed Back Bay’s Paris-inspired bistro Grand Tour in early September and replaced it with Little Whale Oyster Bar days later. It’s an upscale ode to clam shacks, emphasizing traditional New England seafood like fried clams and oysters, clam chowder, and lobster rolls, cold or warm, complemented by a drink list focused on light, crisp, seafood-friendly wines. And since it has a patio, this is a good spot to catch the diminishing sunshine.

The Haven

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The Haven — Boston’s only Scottish restaurant and bar — has been open for a dozen years, but it recently bid adieu to its Perkins Street space and moved elsewhere in Jamaica Plain, opening in the much larger former Bella Luna & the Milky Way space at the Brewery complex. Much of its old menu (and charm) remains, but now there’s pizza, too, and the events calendar is quickly ramping up: Expect dram nights, comedy shows, and lots more in the coming weeks.

At anticipated Italian restaurant Tonino, you’ll find Philadelphia-inspired tomato pie and pizza bianca with ricotta and hot honey; house-made pastas like cappelletti and chitarra with clams; and snacks like roasted squid. There’s also an eclectic assortment of drinks, from the expected (wine and amaro-centric cocktails) to the unexpected (sake, thanks to co-owner Claire Makley’s work helping open Boston’s first sake bar, the Koji Club.) The Jamaica Plain restaurant’s seeking to become a neighborhood fixture in like the cozy bars and restaurants that surround the center of Rome.

Hot Chix Boston

Nashville hot chicken pop-up Hot Chix finally opened a permanent location in Inman Square at the end of August. The small counter-service spot features the irresistible spicy fried chicken sandwiches, biscuits, and banana pudding fans loved during the pop-up days, while also adding a few new treats like fried oyster mushrooms, fried shrimp, waffle fries, and potato salad, as well as beer and wine. Note that the website says Hot Chix is still in “soft opening” mode, which means the shop should be expanding its limited hours at some point.

Batifol

South End favorite Petit Robert Bistro has a new sibling in Kendall Square, where Batifol opened in October. Expect a similarly elegant experience at the new spot, with well-executed French classics from house-made croissants, a croque monsieur, and omelets at brunch to French onion soup and steak frites with green peppercorn sauce at lunch to beef bourguignon and escargots at dinner. Interesting wines, cocktails, and even mocktails round things out.

Si Cara

Central Square pizzeria Si Cara brought something a little new to Greater Boston’s vibrant pizza scene this summer: canotto-style pizza, an offshoot of Neapolitan that features an extra-puffy crust. (Chef Michael Lombardi says, “It’s essentially like eating a loaf of bread fresh out of the oven, with fresh toppings,” so be prepared for a lot of crust.) The vegetable-heavy menu is Italian-inspired, hence uncommon pizza toppings like mushrooms with kimchi as well as shrimp and zucchini with salsa verde. And while Si Cara has a full liquor license for cocktails like the Italian Ice — shaved ice flavored with gin, limoncello, and Lillet — the beverage focus is on natural wines.

A Neapolitan-ish pizza with an extra-puffy, charred crust sits on a plate on a wooden table, surrounding by glasses of wine; a platter of bread, meat, and cheese; and more.
Pizza, wine, and more at Si Cara in Cambridge.
C. McIntosh Photo

The Station — Artifact Cider Project

Mimi’s Chūka Diner, a pop-up inspired by chūka ryori, or dishes with Chinese origins made in a Japanese style, is turning its temporary residency at Artifact Cider Project’s Central Square taproom into a permanent partnership called Mimi’s at the Station. That means you can continue to eat some of Boston’s best dumplings (and in-demand cider doughnuts drizzled with sea salt miso caramel) fresh alongside Massachusetts-made hard ciders, but it also means expanded offerings in the works, like seated multi-course dinners with limited-edition cider pairings.

The Dubliner

The Dubliner is an Irish restaurant, but don’t expect the type of menu you’d see at Boston’s countless old-school Irish pubs. Chef and co-owner Aidan Mc Gee, who hails from Ireland’s county Donegal and has worked at Michelin-starred restaurants in Great Britain, aims to serve what people are eating in Ireland today. It’s a cuisine rich in fresh, local vegetables and proteins, he says, with minimalist preparations that draw inspiration from Scandinavia. On the opening menu: pearled barley dumplings Mc Gee calls “Irish arancini,” a “pubby” dish of smoked ham-hock terrine, a “perfect pour” of Guinness, and seasonal soft serve.

Gopchang Story

Korean barbecue chain Gopchang Story has finally arrived in Boston, several years after the expansion was announced. It’s a love letter to offal, particularly cow intestines, which are served in a variety of ways, including marinated and grilled or in a casserole with shrimp, octopus, and vegetables. The restaurant’s drink list emphasizes the Korean spirit soju.

A grill is packed with various meats and topped with green vegetables.
Gopchang Story.
Adam Moussa/Eater NY

Mecha Noodle Bar

Small Connecticut-based chain Mecha Noodle Bar recently arrived in Fort Point and aims to serve “some of Asia’s most comforting dishes,” which translates to a menu of Korean fried chicken bao, ramen, and pho — not to mention boozy bubble teas. (A location opened in Brookline’s Coolidge Corner earlier this year too.) Expect a well-designed space, friendly service, and flavorful food. The restaurant also has a charitable arm, donating a portion of ramen sales to a rotating list of local causes, among other philanthropic initiatives.

Bowls of ramen, pho, and edamame are spread across a wooden restaurant table alongside colorful cocktails.
A spread of dishes at Mecha Noodle Bar, now open in Fort Point as well as Brookline.
Mecha Noodle Bar

Blue Ribbon Sushi

Blue Ribbon Sushi is New York-based hospitality group Blue Ribbon Restaurants’ first foray into Boston — with two more restaurants planned for the same building in Kenmore Square. While the group is new to Boston, Blue Ribbon Sushi is an acclaimed classic in New York, where the first location opened back in 1995 before expanding elsewhere in the city (and to other cities). There’s omakase, starting at $145 per person, and an expansive a la carte selection highlighting seafood from New England, Japan, and beyond. The sea scallop skewer with miso butter is an early hit.

Three seared scallops sit in a creamy pool of pale yellow sauce in a decorative black bowl.
Blue Ribbon Sushi’s yaki sea scallop skewer with miso butter.
Blue Ribbon Sushi

Faccia a Faccia

Fans of Boston classics Toro and Coppa (and their younger sibling in Cambridge, Little Donkey) have been eagerly awaiting the arrival of the newest installment from restaurateurs Ken Oringer and Jamie Bissonnette, and now it’s here. Formerly known as Faccia Brutta, Faccia a Faccia — Italian for “face to face” — opened in May in a prime Newbury Street location, drawing inspiration from coastal Italian cuisines with dishes like pansotti, a filled Ligurian pasta, with brown butter and fiddleheads; a grilled half lobster with clams, fregola, and chile butter; and a generous selection of crudos. A sibling spot downstairs, Bar Pallino, focuses on natural wines.

Overhead view of a half lobster sitting in a small pool of reddish broth and topped with small, round dots of pasta, herbs, and small clams.
Faccia Brutta’s grilled, chile-basted half lobster.
Rachel Leah Blumenthal/Eater

Little Whale Oyster Bar

Restaurateur Michael Serpa — no stranger to seafood with his restaurants Select Oyster Bar and Atlántico — closed Back Bay’s Paris-inspired bistro Grand Tour in early September and replaced it with Little Whale Oyster Bar days later. It’s an upscale ode to clam shacks, emphasizing traditional New England seafood like fried clams and oysters, clam chowder, and lobster rolls, cold or warm, complemented by a drink list focused on light, crisp, seafood-friendly wines. And since it has a patio, this is a good spot to catch the diminishing sunshine.

The Haven

The Haven — Boston’s only Scottish restaurant and bar — has been open for a dozen years, but it recently bid adieu to its Perkins Street space and moved elsewhere in Jamaica Plain, opening in the much larger former Bella Luna & the Milky Way space at the Brewery complex. Much of its old menu (and charm) remains, but now there’s pizza, too, and the events calendar is quickly ramping up: Expect dram nights, comedy shows, and lots more in the coming weeks.

Tonino

At anticipated Italian restaurant Tonino, you’ll find Philadelphia-inspired tomato pie and pizza bianca with ricotta and hot honey; house-made pastas like cappelletti and chitarra with clams; and snacks like roasted squid. There’s also an eclectic assortment of drinks, from the expected (wine and amaro-centric cocktails) to the unexpected (sake, thanks to co-owner Claire Makley’s work helping open Boston’s first sake bar, the Koji Club.) The Jamaica Plain restaurant’s seeking to become a neighborhood fixture in like the cozy bars and restaurants that surround the center of Rome.

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