Here are the restaurant newcomers we’re most excited about this fall

The next few months are going to be delicious.

Rotisserie chicken at Rochambeau
Rochambeau's menu will include classics like rotisserie chicken. Emily Burke

Restaurant openings seem to come in waves, and this fall there’s an impressive new spate of French bistros, noodle shops, chicken joints, and food halls on the horizon. While the leaves continue to turn and the apple cider keeps flowing, keep your eyes peeled for these new restaurants popping up around Boston and beyond.


Chef Michael Serpa is opening his second restaurant, Grand Tour, this fall.

Grand Tour
You may already know chef Michael Serpa from Select Oyster Bar, a popular Back Bay seafood hangout. This fall, the chef will debut Grand Tour, a French bistro located just down the street, serving dishes like steak frites and rabbit in mustard sauce in a two-story space; a small, well-curated wine program will focus on both American and French producers. Serpa, an avid cyclist (hence the name “Grand Tour”), previously told that he’s hoping the restaurant will be a neighborhood spot akin to some of the bistros he visited in France and Canada, where diners are “connected to the vibe and the energy.” (314 Newbury St., Boston; opening fall 2019)


High Street Place
Proof that it truly is the year of the food hall: High Street Place is just one of three such halls that will have debuted in 2019 (Time Out Market is already open; Hub Hall will also be opening this winter). The downtown market has already revealed 11 of its 20+ vendors, including Tenderoni’s (pizzas and old-school grinders) and Dive Bar (a raw bar) from chef Tiffani Faison, Daiquiris & Daisies (a cocktail bar) and Pennypacker’s (sandwiches) from industry vets Daren Swisher and Joseph Cammarata, and North East of the Border, a Mexican food truck making the jump to a brick-and-mortar. The 20,000-square-foot food hall will also offer live music, screenings, and panels, and will be open for breakfast, lunch, and dinner. (100 High St., Boston; opening fall 2019)

Roast beef sandwich at Cusser's

Roast beef sandwich at Cusser’s.

The Hub on Causeway (and, soon after, Hub Hall)
The Hub on Causeway — a TD Garden-adjacent complex that includes a Star Market and apartments, plus an upcoming food hall and a movie theater, among other components — will see the debut of Banners Kitchen & Tap in October, a 25,ooo-square-foot restaurant and watering hole featuring 60 tap lines of beer, game-day fare, brunch, and Topgolf Swing Suites. Also on deck at the Causeway: Guy Fieri’s Tequila Cocina, a tequila-focused restaurant opening in partnership with Big Night Entertainment Group as part of BNEG’s Big Night Live, a 40,000-square-foot music hall. The lineup for Hub Hall, a food hall featuring 18 vendors, is being released in a slow trickle, but it currently includes old-school standbys like Mike’s Pastry and Sullivan’s Castle Island, along with Apizza, Cusser’s Roast Beef & Seafood, Monica’s Mercato, Sauce Burger, and The Smoke Shop BBQ. (80 Causeway St., Boston; Banners opening in Oct., Hub Hall opening in winter 2019)


Café Jaffa closed at the end of March earlier this year, but word quickly spread about the Back Bay’s new replacement: Krasi, a Greek meze and wine bar from three owners behind Committee Ouzeri + Bar and GreCo. Expect to see small plates sharing a menu with Greek wines (curated by sommelier Alexandros Efkarpidis). Later in the year, a downstairs cocktail bar dubbed Hecate will open, serving vintage cordials and aperitifs. (48 Gloucester St., Boston; opening in Nov.)

When Dorchester Brewing Co. completes its $3 million expansion this fall, M&M BBQ, a Dorchester-based food truck run by Geo Lambert, will be serving its signature ribs and pulled pork sandwiches from a permanent space inside the brewery. The restaurant will be expanding on its food truck truck menu, incorporating dishes like burgers, grilled sausages, and Dorchester Dumpster fries to be enjoyed on the brewery’s new roofdeck and in its expanded tap room. (1250 Massachusetts Ave., Boston; opening fall 2019)

A taste of the Caribbean will hit downtown Boston this fall with the opening of Mariel, a Cuban-inspired restaurant set to debut from the restaurant group behind Lolita Cocina & Tequila Bar, RUKA Restobar, and Yvonne’s. Not much has been shared about the food and drink lineup, but expect to see Cuban-inspired dishes and cocktails in a converted old bank building. (10 Post Office Square, Boston; opening in Oct.)



Dessert at Rochambeau, opening in October.

“Fun first, French second.” That’s how Nick Calias, executive chef at the upcoming Back Bay newcomer Rochambeau describes his restaurant’s ethos. The multi-level eatery in the former Towne Stove & Spirits space will include a cafe with its own entrance, where guests can stop in for a coffee and a pastry; a centerpiece bar serving craft cocktails, beer, and wine; and a massive dining room where modern takes on classic French dishes — think lobster frites, coq au vin spring rolls, and French onion soup with smoked brisket — will be served even while the lights dim and the music gets sultry late into the night. (900 Boylston St., Boston; opening in Oct.)

Chef Ozcan Ozan, who ran Sultan’s Kitchen for 36 years before it closed in early 2018, is once again setting up shop in downtown Boston. The chef will open Servia, a restaurant dedicated to seasonally-inspired Turkish cuisine, in the Cunard Building on State Street. Catering to both the business lunch and post-work crowd, Servia will offer small plates along with a cocktail and wine list. (126 State St., Boston; opening fall 2019)

Crudo at Woods Hill

Crudo at Woods Hill.

Woods Hill at Pier 4
If you’ve been to farm-to-table dining destination Woods Hill Table in Concord, you know there’s plenty to look forward to when restaurateur Kristin Canty opens Woods Hill at Pier 4 in the next few months. The second location will maintain its focus on pasture-raised animals, organic produce, and biodynamic wines, with dishes that lean towards family-style shared plates. Woods Hill will be joining GreCo. and Tatte at the Pier 4 site, with Nantucket-based The Nautilus set to open a second location, NP4, within the development next year. (300 Pier 4 Blvd., Boston; opening mid-Nov. 2019)

Beyond Boston

El Tacuba Cocina & Tequila Bar
Make a beeline for Medford when El Tacuba, a cocina and tequila bar from the crew behind Tenoch, opens this fall. Brothers Alvaro and Andres Sandoval will serve dishes inspired by their native Veracruz (including plenty of seafood items), along with a selection of craft beer, tequila, and mezcal. (35 Salem St., Medford; opening fall 2019)


When chef Frank McLelland closed L’Espalier at the end of 2018, many wondered what the celebrated chef would be doing next. Turns out, it’s a lot more casual: Frank will be opening in Beverly sometime this fall, an eatery and market that will focus on farm-fresh ingredients offered as both lunch and dinner sit-down meals and ready-to-go takeout dishes. (110 Rantoul St., Beverly; opening fall 2019)

Nightshade Noodle Bar
What started out as a pop-up is about to materialize as a brick-and-mortar restaurant, as chef Rachel Miller brings Nightshade Noodle Bar to life in Lynn. Diners will find some of Miller’s biggest hits, including a spicy beef mi kho, on an ever-changing menu that draws its inspiration from the bounty of North Shore farms. “I want it to be a really intimate place,” Miller said of the 30-seat restaurant. (73 Exchange St., Lynn, opening Oct. 2019)

A mural at Pollo Club

A mural at Pollo Club.

Pollo Club
A slew of chicken-focused restaurants are opening this fall, including Bucktown Chicken and Fish (a Providence import) and Lily P’s (an oyster- and fried-chicken spot), but we’re most excited about Pollo Club from the Moody’s Delicatessen team. Here, fried chicken and pulled chicken sliders will share the menu with halloumi fries and salads, plus beer, wine, and cocktails. Located in the former El Rincon space, the 25-seat dining room is decked out with murals by artist Sam Malpas. (456 Moody St., Waltham; opening Oct. 10)