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Highland Kitchen ?

Saw a mention of this in one of the glossy free magazines, I think Stuff@Night. Says owner was formerly of Green St. Grill and some other good spots. Going for the "Gastro-Pub" thing with upscale bar food. We see a little of this here in Boston, but it's one of the great parts of the Philly dining scene, second to their rich variety of BYOBs. Would be a nice addition here if done well.

Anyone been or know more details. Says it's in Davis Sq. and was supposed to open first week of December.

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  1. It's rather outside of Davis proper. We went by last week and we knew there ain't no way they'd be done last week. I doubt it'll be done even this weekend, but I will try to go by and post if it's opened. We are eagerly awaiting it.

    1 Reply
    1. re: digga

      I would sat that it's WAY outside Davis at 150 Highland Ave. More like central Somerville near the High School. Sounds nice, although there's nothing else at all of note in the neighborhood.

      Is this the place?
      http://maps.google.com/maps?f=q&h...

    2. As far as I know Highland Kitchen is where Devlin's and something else was, right near the corner of Highland and Central. That's not all that close to Davis -- Central is the road that goes from the Walgreens on Somerville Ave over to Medford and then Broadway (slightly to the Porter Sq side of Market Basket). Closest big landmark is the Hospital, which is closer to Davis. I posted some rumors in an earlier thread, but don't know any other details. I would compare it to Atwood's based on what I have heard....

      1 Reply
      1. re: itaunas

        It's definitely in an area of Somerville that has no sit-down dining options, other than the nearby tiny Thai place, etc. It is between Wilson Sq. and Magoun Sq. on the E-W axis and Davis and Union on the N-S axis, with a slight jog to the east. Like I said, there is nothing over in that neighborhood for many blocks.

      2. Gastro-Pub whah? This place has been a black hole since going from watering hole to ...well, whatever you wanted to call Madison's, which went through to iterations, and failed miserably at both. I can't imagine a simple rejiggering of the same formula will work in this locale - divey local pub is pretty much the only thing that seems to thrive here. Virgie's and Devlin's (which was pretty much the same thing) were always hopping, esp. late afternoons on weekdays and Friday and Saturday nights.

        In any even, nowhere near close to opening soon, but there's been exponentially faster progress over the last two weeks or so. Maybe first week in January?

        5 Replies
        1. re: dntbfwe

          Well, it's not some slouch who is opening the place - it's Mark Romano, formerly of Green Street Grill, as Ed Grimley states above. Don't be down on the place before it even has a chance to open!

          1. re: digga

            Agree -- I'd love to see the place do well. There isn't much in the area, it's true, but I'd be able to walk there and gladly would for a nice gastro-pub type place. When gini first asked about what was going in, my immediate hope was for a Gargoyle's like restaurant in my neighborhood but I'll take what I can get. Glad to hear the chef is a Green Street alum. That gives me hope.

            1. re: yumyum

              I too could walk easily, with no hill to climb after eating. It would be lovely to have a well-priced restaurant with good quality offerings in the neighborhood.

              1. re: smtucker

                Saw the menu posted on the window today. Small, but looks inviting - from what I can recall, there's a cuban, pulled pork sandwich, a handful of entrrees (chicken and pork chops, I think, were two?) in the 15-20 range. Still no word on when it's opening, but I know they were working last evening, even during the snow. Maybe before the end of the year?

              2. re: yumyum

                I'm in the same neighborhood, and would be happy to have it nearby, but I imagine I'd probably only go 3-4 times a year. I'm worried that going more upscale might not work in the spot - we don't exactly have much to draw people from other places.

          2. What exactly is the difference between a gastro-pub and a place like Alchemist, Franklin, Plough & Stars, etc.?

            5 Replies
            1. re: Joanie

              "Gastropub" originated in the UK. It's a voguish term that basically means "neighborhood pub with much-better-than-average food". The Biltmore calls itself this, and I do love their food -- the whole package, in fact.

              1. re: MC Slim JB

                So does Garden at the Cellar in Cambridge.

                1. re: Bob Dobalina

                  So as I thought, we basically already have a bunch of them but they're just not calling themselves "gastropub".

                2. re: MC Slim JB

                  Of course if they really want to follow the "gastropub" format I would expect (or hope for) some real ale on cask... It would be great to have another place for good beer around here.

                  1. re: davis_sq_pro

                    Yeah, it seems like the good beer places around here might tap a cask, say, once a week, and it disappears within the night. I guess it's just too much work to do more often.

              2. Sounds interesting. I hope they do better than Madison's and the rest. If it goes more upscale than the previous incarnation, the regulars from Devlin's might not go there anymore. Which would mean they'll need to pull in a new set of clientele. I hope they can make it cause it's close to home for me. At the least, they'll have a cuban that will have to be tasted and compared to Chez Henri's.