Back in March, open reservations for a pop-up meal from Portland, Maine’s Eventide Oyster Co. disappeared in a flash.
If you’re still looking for a chance to try the critically acclaimed restaurant before it officially opens its Boston location at 1321 Boylston St. later this year, Eventide is holding another pop-up this month. While last time Eventide popped up at local wine bar Haley.Henry, this time it will make a stop at a Back Bay sushi restaurant.
On Monday, May 15, Eventide chefs Andrew Taylor and Mike Wiley will team up with Uni chef Tony Messina—who co-owns Uni with Ken Oringer—during the restaurant’s normal dinner hours, 5:30-10 p.m. Alongside the restaurant’s usual selection of nigiri, makimono, and sashimi, Taylor and Wiley will offer a number of a la carte specials, including their popular brown butter lobster roll. The four other menu options from Taylor and Wiley will be:
— Chowder ramen (pork and clam skewer, potato, celery)
— Buttered ramen (yellow chive, maitake, daikon bushi)
— Smoked sablefish (ramen cracker, umeboshi, tofu)
— Brandade (potato, cod, cauliflower romesco, ramp)
Taylor and Wiley are among several chefs with local ties who are finalists for the 2017 James Beard Awards — considered by some to be the Oscars of the food world — and will find out if they are the winner of the Best Chef Northeast award when the winners are announced Monday evening.
According to a spokeswoman for Uni, reservations can be made by calling the restaurant at 617-536-7200, or booking through OpenTable. A limited number of walk-in spots will also be available on the night of the pop-up.