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Pops going in the Perdix space

I saw the signs for Pops in the former Perdix space, but have not heard anything about it--anyone have any info? The signs just say that they are currently hiring for all positions.

Also, any updates on Mela? When's that supposed to open?

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  1. Felino Samson is the chef/owner.

    1 Reply
    1. re: mao

      The former Bomboa chef? Or am I confused (more so than usual)?

    2. Here's what I've heard:

      Chef/owner, doing his first place of his own, Felino Samson. Most recently the chef at Bomboa. I remember him as a Rene Michelina lieutenant at La Bettola, and he did a stint at Galleria Italiana, not sure if that was before or after Barbara Lynch left to open No. 9 Park.

      Concept is modest New American with a range of accents from other world cuisines. Target is $20 cap on entrees. Of course, they all say that when they're in the planning stages of South End restaurants. Let's see how long that lasts.

      Lunch and dinner; beer, wine, and maybe cordials; a handful of patio seats on Tremont. Apparently a major redo in terms of layout and decor, though obviously that kitchen would be tough to move. Shooting (improbably, as always) for a December opening.

      I can't decide if that name is cute or really terrible.

      1 Reply
      1. re: MC Slim JB

        I say really terrible, unless it's a diner.

      2. Terrible, unless it's the first half of a fried chicken place.

        Sounds like it will be popular with the 128 crowd.

        1. With a name like that, maybe they'll serve weasel as a speciality.

          1 Reply
          1. Boy, what a bunch of beotches we are. But still "Pops" !?

            1. MC you are exactly right about Felix' background in Boston.(he was there after barb. i believe; that's when i first met him.handsome and talented both. funny though, no one seems to talk about Renee Michelina on CH or elsewhere. I alw found him very talented but my one Saint experience, with HIM there, did not have me returning... you? certainly has a healthy ego....

              2 Replies
              1. re: opinionatedchef

                I have often praised Michelina highly on the board, as have others...when Saint first opened the food was awesome but the vibe/decor was just not conducive to the place becoming a dining destination. I also very much like the food at Domani, though it too seems not to be registering with diners...Just today I noticed a sign up saying they're no longer serving lunch. I keep hoping he will finally find the place that suits him.

                1. re: tatamagouche

                  I very much enjoyed the clever but solid cooking at Domani too.

              2. i so doubt that place will be serving $20 entrees. Perdix couldnt keep its head above water with same seating cap, same alcohol license and entrees at 25-30, with a fantastic chef..and $7000 rent. sounds like a bunch of rubbish to me. WHy hasn't anyone opened a killer burrito spot in the south end yet? It would do so well.

                3 Replies
                1. re: lambchopas

                  The killer burrito bar, Purple Cactus, was priced out of the South End. They had to close when their rent got too high.

                  Still miss it. Used to be the greatest place to grab dinner on the way home from the gym.

                  1. re: lambchopas

                    I have heard that Perdix' problems were more about bad business management. It is possible to fill seats and charge $35 for entrees and still lose money.

                    The South End used to have a Purple Cactus (in the spot now occupied by South End Buttery). I have to believe that many would-be low-end restaurateurs have run the numbers and concluded that you can't make a profit with rents as high as they are.

                    A new tidbit: "Pops" is supposedly Samson's nickname among his kitchen crew.

                    1. re: lambchopas

                      El Triunfo - on berkley between harrison and washington. Great Burritos and very, very cheap!

                    2. I hope its freaking good, thats all I can say .

                      1. Any word on when this is opening yet? The space looks almost done...

                        1 Reply
                        1. re: Spike

                          Looks like it will be open to the public by the second week in February. Check out the brief on the fourth page of 1.16-1.29 Stuff at Night

                        2. POPS jealousy… I want it to be my new hangout, great location, incredibly cool wait staff (former wait staff from Bamboa), cute South End charm, but man is it super-crowded. I have tried to eat there four times and only got seated once, after almost forty minutes of standing, with a beer because they do not have a full liquor license. Standing in the way of everybody, in the way of the waiters, the host, the people eating, leaving and coming in, not very fun at all. The place has this good feel about it, after we were seated the menu was interesting, I got the fried oysters in baby spinach salad with grapes and vinaigrette. I hate salad, but I loved this thing… it was perfect. The entrée was ok, I got the seared tuna and replaced the mashed potatoes for the cauliflower puree, yum, very good, but the tuna unfortunately was average. Dry and gelatinous, not soft or moist or, you know what I mean if you love your tuna rare. I would come back for the salad and maybe to give another entrée a chance, but I doubt that I will be in the mood to wait at their door for a table again.

                          1. I had dinner there on Saturday, and notwithstanding my earlier comment about the name, I loved the food. I had the pea ravioli and lamb ragu parpadelle discussed on another thread, very happy with both but I must say I disagree with the "beefy flavor" of the lamb ragu, it screamed lamb to me, which I quickly silenced. Service remained very green though not unfriendly, not at all what I would call bad, just amateur. Loved sitting at the bar and watching the kitchen while I ate, nice reminder of what a physical job cooking is.

                            1. You should never go to a new restaurant for the first time on a Monday night, I know. But: I had a really, really lackluster meal here, bordering on sub-par. At 6:30 pm, we were one of just five tables.

                              • Had a glass of albariño; nice and minerally, and at $10, not too outrageous.

                              • Remembering grommetick's recco of the fried oyster spinach salad, I presented that possibility to our nervous server along with the Sambal Chicken Wings (the phrase "chicken wing" is like a Siren Song to me, sometimes). The server immediately pushed me in the direction of the wings. I wish I had ignored him. More coating than meat, the wing pieces had been cooked for what must have been hours; they were so falling-off-the-bone tender that they couldn't even be lifted in one piece. The only thing rescuing the mealy, dry (though tender) meat was the sticky sambal sauce it was slathered with---the sticky, WAY-TOO-SWEET sambal sauce, I mean. White meat, even wing meat, should never be cooked that long----a common theme on this menu, it seems (see below).
                              • DC had the iceberg wedge salad with a crispy strip of bacon. Fine. Whatever.

                              • Despite seeing several appealing entree options, I perked up when I heard the special of crispy sea bass with potatoes Lyonnaise and a "red-beet" sauce. Um, never get the special at a new restaurant---they're still working on the regular menu! Oh, well. Despite the common tendency to overcook fish, this thick, skin-on fillet of sea bass was way undercooked---and underseasoned. Perhaps if the fish had been cooked adequately, the skin would have become crispy, rather than a gelatinous, chewy mess. The potatoes were way overseasoned, so I suppose that the dish as a whole was just right. If I had had the kitchen toss it all into a food processor, that is. (By the way: I'm a raging salt fiend, so it takes a lot to get me to use the word "overseasoned.")
                              • DC got the duck confit. The (highly seasoned---in a good way) leg portion was beautiful, crispy skin hiding perfectly tender, musky meat. And once again, the breast meat was overcooked, so much so that it took on a liver-y aftertaste. Why would you confit a duck BREAST at a restaurant? (Or at least do it for a shorter time.)

                              I also noticed that the menu advertised an osso buco using the veal breast rather than the traditional shank. Hopefully, the chef has not simply replaced the usual recipe with this leaner cut, but it doesn't really bode well, given the items I did try.

                              Minor quibble: The food runner, for both courses, put the wrong plate in front of us. There is a system for knowing who gets what that doesn't involve asking the customer. Sloppy.

                              All that said, I will go back again at some point (on a busy Thursday). The prices are reasonable enough to give it another chance, and I do like the atmosphere.

                              But I have a feeling that Metropolis will remain my old stand-by in that neighborhood for moderately priced "fancy" food.