Green Street Grill and Barbara Lynch’s B&G Oysters, says his kitchen will emphasize seafood, especially local shellfish, and use French techniques to give classic New England dishes a modern flourish.The team behind Pier 6, slated to open late summer in the former Charlestown home of Tavern on the Water, is whetting our appetite for the three-floor waterfront restaurant. Chef Greg Reeves, formerly of
One dish that’s bound to become a signature: Reeves' lobster Rockefeller. “It’s a playful twist on the classically prepared oyster Rockefeller, but bringing it up a notch by inserting lobster from Scituate in the place of oysters,” says Reeves. “It’s a baked lobster, with creamed spinach seasoned with the anise-flavored aperitif Pastis. The cavity of the lobster is cleaned out, and then stuffed with the claw and knuckle meat and locally grown fingerling potatoes.”
Stoddard’s partner Sal Boscarino, who has teamed with MIJA Cantina & Tequila Bar owner Charlie Larner on Pier 6, adds that the interior will be the work of Sousa Design: the firm behind Boston’s restaurants like Temazcal and The Gallows. Expect a look that nods to the nautical (rope details and a fully renovated roof deck for those panoramic sea views) with plenty of “classic Boston” elements (read: mahogany bars), says Boscarino.