|From left, Dan Kerrigan and Chris Parsons are slated to open Steel & Rye next month.|
The neighborhood is part of burgeoning Lower Mills, a historic district where Milton and Dorchester converge. “Just wrapping up a lot of construction stuff now,” says Dan Kerrigan, co-owner and manager. Chris Parsons (formerly of Catch, Parsons Table) is also a co-owner and executive chef.
Kerrigan helped open Chiara Bistro in Westwood with his father-in-law, Steve LaCount.
The restaurant will seat 150, including a large bar/lounge and a 20-seat patio out front. Splashes of color on doors and accent items will liven the natural walls and concrete floor. Up to four (nice and intimate) can sit at the counter overlooking the open kitchen. “We’re calling the whole design ‘refined garage,’” says Kerrigan, describing the 1940s building in which the restaurant is being constructed. An ambulance company once stored vehicles there.
Parsons will use locally sourced ingredients - it’s the way he rolls - as much as he can. The menu will include seafood items, including plenty of raw-bar fare. Snacks and bites ($2-$5); apps ($7-$12) and entrees ($18-$25) will be part of the offerings. A “From the Gristmill” section will feature housemade pastas, polenta and flatbreads - the name is a nod toward the historic gristmills once operating in the area. The “rye” in the name pays homage to the area, says Kerrigan.
The traditional New England anadama bread will be a house specialty. The bar will feature craft cocktails, and include beer and an extensive wine list.
Steel & Rye will be open seven days for dinner.