Owners Andrew Foster and Steve Bowman quietly opened Fairstead Kitchen in Washington Square over the weekend. Take a spin down Beacon Street (to 1704 Beacon Street, to be precise) to check out the Olmstead-inspired restaurant where chef Scott Osif, longtime chef at the Galley Beach on Nantucket, will be putting up a menu of contemporary American dishes with hints of Middle Eastern and European influence. Plates, divided into categories like snacks and sides, small, and large, are all designed for sharing. The beverage program, under the watchful eye of master of ceremonies Patrick Gaggiano, features a collectively-created and curated drink list of draft cocktails and aperitifs, as well as bottled, small batch carbonated cocktails. There are four taps from local craft brewer Jack’s Abby in addition to an oft-changing selection of cans and bottles and a terroir-driven wine list. Have a peek at the menu below, then call 617.396.8752 to see if they’re running a wait (they don’t take reservations).

snacks & sides – 8
cod beignets – smoked tomato confit

pig head lettuce wrap – carrot – daikon – cilantro – chili 5

croquettes – ham hock – fontina – harissa emulsion

cauliflower – capers – raisin – anchovy – olive oil

carrot salad – fennel – chick peas – pine nuts

duck fat fried potato cake – yogurt – paprika

wilted kale – shallot – honeycrisp apple – pecorino

small – 13
autumn vegetables – quinoa -tahini vinaigrette

herb spatzle – rabbit confit – leek – gruyere

celeriac & potato tart – sea urchin – shiso

raw fluke – serranos – radish – apple – lime – cilantro

stuffed cabbage – veal – caraway – onion – black pepper bechamel

sumac-cured salmon – warm potato salad – coriander – lemon – pink pepper oil

maitake mushrooms – tarragon – celery – cauliflower vinaigrette

cumin dusted lamb ribs – spicy vinegar fish sauce

white beans – squid – butternut squash – sage – ink aioli

large
young chicken – za’atar – frike – pickled radish – fig chutney – 19

smoked duck – potato pancake – red cabbage – skin – parsley – 24

skate- sunchoke – tarragon – roasted tomato – nicoise olive – 22

grilled wagyu zabuton – wild rice – squash – mushroom – 33

grains – buttercup – carrot – parsnip – walnuts -cranberry gastrique – 17

TABLE (large format to share)
braised oxtail – turnips – carrots – arancinis – rosemary & red wine reduction 51

monkfish – ras al hanout – chive potatoes – wild mushrooms – cauliflower 21pp

chateaubriand – kabocha squash – kale – mash – peppercorn sauce 75