Restaurants Boston
East Boston's premier gastropub rooted in the rich nautical history of Cunard Wharf. James Beard Award-winning Chef Tony Messina — an Eastie native — brings global technique and local soul to a menu of American plates with worldwide flair. Upstairs, The Layover offers East Boston's only tropical rooftop escape: handcrafted tiki cocktails, island-inspired bites, and panoramic views of Boston Harbor. Open year-round and available for private events.
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ramen aioli | banh mi pickles | chopped pistachios Griddled slab of mortadella in a gwa pao steam bun (clam shell style steam bun.) The sauce is a mayo made from soy sauce and chicken bouillon. We add pickled carrots and daikon radish and then garnish the bun with chopped pistachios. Allergies: pork, dairy, nuts, soy
Price: 8.00
thai herbs | rice cracker | nuoc cham Deep fried brussels sprouts dressed with a spicy thai dressing made from lime and fish sauce and maple syrup. The garnishes are crushed rice crackers and herbs. If we refer to Thai herbs then you will always see Thai basil, dill, mint, and cilantro. Allergies: fin fish *Can be made vegetarian or vegan (we will modify the vinaigrette to not include fish sauce)
Price: 12.00
Price: 18.00
Queso fresco | lime aioli | chile powder 3 pieces of grilled corn rubbed with lime mayo and then dusted with chile powder, tajin, garlic powder, and queso fresco. They’ll be served with a lime wedge. Allergies: dairy, eggs *Vegetarian
Price: 9.00
arrabbiata sauce Think fried mozzarella sticks but a round slab of provolone instead. Served with a spicy tomato sauce (arrabbiata.) Allergies: dairy, gluten *Vegetarian
Price: 12.00
n’duja | mascarpone | garlic bread Mussels steamed with white wine, garlic, and nduja (a spicy spreadable sausage from southern Italy) and then finished with mascarpone. We serve the mussels with garlic bread. Allergies: shellfish (mussels, shrimp, scallop, pork, dairy, gluten (garlic bread only)
Price: 23.00
spicy vodka sauce | burrata | basil A fried scallion pancake topped with sauce made from tomato, cream, and vodka. We add basil, and olive oil and then finish the pizza with burrata (a mozzarella cheese shaped into a ball and filled with soft curd also known as straciatella.) Allergies: dairy, gluten, Sesame *Vegetarian but can be made vegan (no burrata) (Sesame oil is in the pancake and cannot be omitted)
Price: 14.00
pepperoni vinaigrette | smoked mozzarella | basil Grilled broccolini dressed with an Italian style oregano vinaigrette that is made with rendered pepperoni fat in addition to oil. The rendered pepperoni will be sprinkled on as well as diced scamorza (smoked mozzarella.) We will finish the dish with basil, crispy garlic and shallots. Allergies: pork, dairy,Gluten *can be made vegetarian (different vinaigrette) or vegan (different vinaigrette and no cheese)or gluten free(no crispy shallots)
Price: 14.00
Beef bones are roasted to extract the marrow (spongy substance at the center of bones). Marrow is then heavily whipped until it reaches a point of stiff peaks. Piped on top of a bacon and shallot jam. Served in the bone beside 5 pieces of toasted brioche. Accompanied by a small parsley salad with citrus. Garnished with chives, black pepper and Maldon salt Allergies : citrus, gluten
Price: 14.00
Price: 14.00
Price: 16.00
Smashed Peewee Potatoes/Marinated Artichokes/Proiscuitto Vinaigrette A Statler Chicken Breast (Fully deboned breast with drumettes attached), pan roasted skin side down and basted with butter. CHicken is flipped and placed into a 400 degree oven. Peewee Potatoes are smashed and fried and tossed with artichokes, vinaigrette, and chopped parsley. Garnished with parsley. Allergies: Citrus and Allium
Price: 23.00
Price: 36.00
Price: 17.00
Price: 26.00
Grilled cheese made from gruyere (a nutty, Swiss cow’s milk cheese that is great for melting,) cheddar, and mimolette (a rich, orange, French, nutty, cow’s milk cheese.) and Parm. We serve it with a warm tomato soup . Allergies: dairy, gluten (for now…we’re trying to source really good gf bread)
Price: 18.00
miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)
Price: 18.00
kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten
Price: 18.00
house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten
Price: 26.00
san marzano tomato | fior di latte Buttermilk brined and then fried chicken cutlet (we’re using a whole breast that is butterflied and lightly pounded.) We dress the cutlet with a Sa Marzano tomato sauce. San Marzano (near Mt. Vesuvius) arguably produces the best canned tomatoes in the world because of the volcanic soil that they’re grown in. We add fior di latte (mozzarella) and bake it until the cheese melts and caramelizes. We call this a homage to Jeveli’s because did anyone ever actually
Price: 21.00
Lemongrass glaze/Roasted Squash/Fresh Herbs Short Ribs are separated and cured, before braised in chicken stock, hoisin, lemongrass, etc. Squash is seasoned w/ 5 spice salt and roasted. Right before serving the Short Rib is brushed with a glaze made from the braising liquid. Garnished with Thai Herbs and Sliced Shallots. Allergies: Gluten, Allium, Soy, Capsicum
Price: 39.00
parm | pangrattato | boquerones Little gem lettuce dressed in our own caesar dressing that consists of egg yolk, parm, fish sauce, dijon mustard, white miso, worcestershire sauce, and tabasco. Pangrattato is simply garlic breadcrumbs. We garnish with boquerones, or pickled anchovies, which can be omitted. Allergies: dairy, fin fish, gluten (can be omitted)
Price: 16.00
green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)
Price: 17.00
Price: 5.00
Price: 6.00
Price: 12.00
Price: 12.00
Price: 6.00
Price: 6.00
Price: 10.00
Price: 12.00
Price: 12.00
Price: 12.00
Miso applebutter House made munchkins! We make our doughnuts in house and fry them to order. Our dough is a bombolone which is a brioche style dough enriched with butter and eggs.they will be server 5 each to an order coated in cinnamon sugar with our miso applebutter to dip.Bombolone are also referred to as “bombs” so these are our little bombs! Allergies: dairy, gluten,soy
Price: 12.00
Price: 9.00
Basque-style cheesecake. Contains cream cheese, heavy cream, eggs, idiazabal cheese, cornstarch, sugar. Topped with cherry plum wine sauce (contains alcohol). Is Gluten Free and Nut Free
Price: 12.00
Price: 12.00
