The Table at Season to Taste, a charming, 20-seat restaurant in Cambridge, was one of the first local restaurants to permanently close due to the coronavirus pandemic, with owner Robert Harris announcing its shutter on May 8. Now the space is being reimagined into a new concept set to open Friday — one with a very familiar name.
Harris will reopen the restaurant on July 17 as Season to Taste, a more casual concept than its predecessor and one that that aims to be a neighborhood destination. In the kitchen, Harris and chef de cuisine Mark Thompson (Menotomy Grill) will craft burgers, lobster rolls, and house-made pastas like butter-poached lobster campanelle. Diners will also find seasonally driven dishes like Indian-spiced cauliflower and summer squash, watermelon and arugula salad, and desserts from pastry chef Mary Edinger, who previously worked at The Table at Season to Taste. Beverage director Olivia Rose Vienneau (Sycamore, Bergamot) has composed a list of beer, wine, and cocktails. A special late-night menu will be available on Fridays and Saturdays from 9 p.m. to 11 p.m.
“I’m not alone in what I went through,” Harris shared in a press release. “Closing restaurants, pivoting business models, and adapting in this environment is a struggle that chefs and restaurateurs have endured for months. The dining landscape completely changed, quite literally overnight. Be it based on necessary health measures or a shift in dining sensibilities, some of our business models became obsolete. In my opinion, opulent dining, or at least in a fiscal sense, is not sustainable for the foreseeable future.”
Season to Taste will initially open with a cabana-style outdoor patio, with indoor dining to follow in the fall. Harris’s other businesses — Season to Taste Catering and Season To Go, the takeaway branch of Season To Taste — will continue to operate.
Season to Taste; 2447 Massachusetts Ave., Cambridge; Tuesdays—Thursdays from 5 p.m. to 9 p.m., Fridays & Saturdays from 5 p.m. to 11 p.m.; seasoncambridge.com. Reservations can be made via [email protected] or 617-826-9037.