Common Craft South Boston Opens in March

"One idea ties together the new restaurant's various personalities and spaces-honoring the craft that provides the backbone for restaurants. An oft-changing menu pays homage to everyone from artisanal food and drink producers to fishmongers to knifemakers. There's always something new to discover at this more food-focused spinoff of Burlington's spirited multi-bar Common Craft, which opened in 2022."

"Beard-winning chef Tony Messina, who came onboard as executive chef and partner for the new location, and chef de cuisine Patrick Lipscomb, a Menton alum who worked under Messina at Uni, will serve a special rotating menu called the Current. Changing about every six or eight weeks, the Current showcases a producer, ingredient, process, or even tool."

"One might bring a date and dig into the themed menu of the moment, with an acclaimed chef at the helm. Friends will no doubt lounge in the cocktail bar area, dubbed the Stillroom, to share cava via porron, the festive Spanish wine pitcher. Or families could gather on the patio for, say, a summertime oyster fest or nostalgic hot dog cart."

Common Craft, a new South Boston restaurant opening March 17, represents a food-focused expansion of Burlington's multi-bar venue. Led by founder Larry Leibowitz and executive chef Tony Messina, a James Beard Award winner, the restaurant features multiple spaces including a cocktail bar called the Stillroom and a patio for events. The venue emphasizes craft through an ever-changing menu called the Current, which rotates every six to eight weeks to showcase specific producers, ingredients, processes, or tools. The inaugural menu, Cold Harbor, celebrates cold-water seafood sourced from century-old local wholesaler Wulf's Fish, featuring dishes like seared scallops with apple pie puree and grilled hamachi collar with vegetable escabeche.

Read at Boston Magazine