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What is going on with the Lord Hobo?

I know this has been brought up before, but I wanted to resurrect the topic. I went by at the end of August, and saw that the place was still in rough shape. Soon after, I saw the owner post on another site that they would be opening late the following week. Since then, I haven't heard anything. I went in to one of his former bars (The Moan and Dove) this past weekend, and the staff there had no idea. Anyone been by lately, or have any news?

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    1. re: SmokeDawg

      As all neighboring cyclists know, that dumpster's been out there forever....

    2. No news. He sold out of the Moan and Dove?

      1. http://beeradvocate.com/forum/read/22...

        The punchline: "sorry folks, my idea of "next week" is clearly different from my contractor's. i'll keep you posted.

        we'll be open "soon.""

        So, there it is. For now, relax, maybe take a trip to CBC or Atwoods for a beer, wait for the doors to open. Whatever the holdup is, us worrying about it won't help.

        2 Replies
        1. re: celeriac

          I'm not really sure that you can police people's worrying...especially since it's known by many that worrying CAN in fact make things outside of your control move faster and better. I think that MIT did a study.

          Seriously, though--I have to imagine that there are quite a few people excitedly anticipating the openings of LH and Trina's Starlite. That their respective opening dates have slid isn't surprising, per se, nor even reason to fret...but, again, who needs a reason to fret?

          1. re: jkv

            Actual news-like update: Lord Hobo ran a big ad in the Weekly Dig yesterday (I know, I know), featuring what seems to be their menu, including fried oysters, lobster mac and cheese, duck confit salad, house-made gnocchi, and, um, paella.

            Sounds like they're feeling ambitious and, in some way, running ads is kind of like saying that you may, someday, open.

        2. Walked by there today and there were guys around working on the place. I asked if they knew of an opening date, and one guy told me that they are hoping to do so in about two weeks.

          1. The dumpster permit on Hampshire expires this week. Either they renew it and we're still in limbo, or it goes away and we know something is going to happen.

            1. Update: they tore down the old B-Side sign to reveal one that says 'Windsor Cafe' and advertises Pickwick Ale (see pics). This must be quite old, since the bar previous to the B-Side was called the Windsor Tap, and I believe Pickwick Ale has been been out of business since the '60s (though still available on draft at Doyle's in JP - probably not the same).

              1 Reply
              1. re: elbev

                Holy moly--keep those signs up and they will have all the hipster cred they could ever need.

              2. Walked by today and peeked in. I am not an expert, but it looks like they have a ways to go :(

                They did keep the horseshoe bar (or at least it's still there now).

                3 Replies
                1. re: MaineRed

                  I also peeked in today while they were working. They claimed to be in the home stretch, and that they thought they'd open in 2 weeks or so.

                  I'm skeptical.

                  1. re: zebedee

                    I think this is going to be opening late next week or so, according to a friend who's been working there off and on.

                    1. re: Joanie

                      I popped my head in today. They claim another week, as you say.

                  1. re: ChocolateMilkshake

                    Yum! And the beer list may almost be worth the wait.

                    1. re: zebedee

                      The prospect of Moenschof Schwarzbier on draught is very exciting.

                    2. re: ChocolateMilkshake

                      "Tasting of deviled eggs"...oh, ferchrissakes, that's a description of a belch, not something you put on a menu. This is sounding too pretentious by half.

                      1. re: BarmyFotheringayPhipps

                        You're making a big deal out of something that isn't.

                        After enough beer I would order that - if it sucks then I'll complain

                        1. re: bbqisgood

                          Barmy isn't making a big deal, just a comment. That menu description caught me as well.

                          Another minor comment would be that I am not a big fan of the name. It would make me cringe to say..."let's meet at Lord Hobo".

                          Hopefully it will live up to expectations. The B Side's shoes are big ones to fill.

                          1. re: bbqisgood

                            Well, deflating pretension in menu prose is an old and justly popular sport on Chowhound. The loftiness of "tasting" (as opposed to "sampler" or even "trio") with something as humble as deviled eggs is ripe for that.

                            I think they could take it further, call it "Chef's deviled-egg journey" or "assiette de oeufs farcis du diable" (better French speakers, feel free to correct my grammar).

                            Bad name or no, it's an intriguing menu all around.


                            1. re: MC Slim JB

                              How about "Chicken or the egg? a deviled egg journey 'for my mentors'."

                              1. re: Gabatta

                                Ha! Poor Tim Weichmann. He has cooled it with the egregiously over-the-top menu descriptions, but still has "crème brulée foie gras 'for my mentors'” on there (which is misspelled: it's "brûlée").


                          2. re: BarmyFotheringayPhipps

                            "that's a description of a belch, not something you put on a menu"

                            One of my all-time favorite comments!

                          3. re: ChocolateMilkshake

                            If they can handle the skate and prepare it properly, I'm psyched about this place already. The wine list looks good too. Gravy chips anyone?

                            1. re: yumyum

                              speaking of chips, i'm looking for frites w/ au poivre gravy, any place around here that has them? (i'm thinking like at Rue 57 in NYC)

                              1. re: barleywino

                                if you find them, let me know. Gargoyles does a good poutine at the bar, but I haven't seen au poivre. yum.

                                1. re: yumyum

                                  thx...i know Locke-Ober does a steak au poivre prepared tableside but i found their au poivre sauce to be too sweet for my tastes (not that I would ever *dream* of differing with Lydia Shire ;)

                            1. re: BarmyFotheringayPhipps

                              LOL, I saw this on Universal Hub's Twitter page today. As they said, too bad there wasn't one for CF Donovan's in Hyde Park.

                              1. I'm hoping they won't fall into the practice of charging 10 bucks for a glass of beer that seems to be the rage these days.

                                1. Wow, just looked at the cocktail menu... there appear to be a few spelling errors, liquors being called the wrong thing, and drinks with ingredients that do not belong.