Closings: View Boston will close its observatory bars and restaurants, The Beacon Bistro and Stratus, on Tuesday, April 21. This is to “accommodate expanded event space and new offerings,” according to a spokesperson for Legends Global, which runs the venue atop the Prudential Tower. As our friends at Boston.com report, the company will lay off some of its employees, affecting 41 full-time and 38 part-time workers. The businesses opened in June 2023, replacing Top of the Hub.
Openings: Two beloved local markets have joined forces to launch Boston Provisions Market (1 Boston Wharf). It’s new from Wulf’s Fish, which acquired chef-favorite Savenor’s Butchery in 2024. Find the high-quality meats that Julia Child loved, attention from expert fishmongers, and a vast selection of local and international delicacies, from oysters to hamachi to caviar. There will also be a grab-and-go section with sandwiches and sashimi. Browse daily from 11 a.m. until 7 p.m.
Coming soon: Nearby, Oregon-based artisan ice creamery Salt & Straw opens its first Boston location later this year (200 Seaport Blvd.). Visit Commonwealth Pier for ice cream tacos and unusual flavors like salty donut guava and cheese. The Pier will also soon be home to New York-based restaurants Ci Siamo and Daily Provisions.
Get Winter Soup Club
A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter.
Meanwhile, a French restaurant will debut at the Four Seasons Hotel One Dalton Street, Boston. Le Petite Mason (LPM) opens this summer on the hotel’s second floor. It’s the first Northeast outpost for the brand, which serves a Mediterranean menu in Las Vegas and Miami. LPM replaces One + One, which focused on breakfast. The hotel is also home to Zuma, an izakaya, and Trifeca lounge.
Snails with garlic butter at Le Petite Maison.BRINSON RENDA
And at The Street Chestnut Hill, Cape Cod-based candy truck The Sweetish Fish opens its first brick-and-mortar location this spring (33 Boylston St.), with chocolate sardines, scooped-to-order sweets, and a catch of the day menu with international candies (sour skulls, banana marshmallows).
Kara Baskin can be reached at kara.baskin@globe.com. Follow her @kcbaskin.
Dining and Cooking