OAK + ROWAN, Coming to Fort Point

Nancy Batista-Caswell, the mastermind behind Ceia and Brine (both in Newburyport), is bringing her restaurant-ing talent back to Boston, opening Oak + Rowan in early 2016. Chef Justin Shoults, whose handiwork you can enjoy at Brine (or try to make at home on your own if you’re feeling bold), will be heading up the kitchen serving “small plates and heartier options that showcase land and sea in a new light.” There’ll be plenty of prime steak, lots of crudos, and a caviar program featuring local and international goodies. Breads and pastas will be made in-house and the menu will feature as much locally-sourced foodstuffs as possible. The beverage program will have similarly local leanings – craft beers and a wine list that focuses on small boutique and production wineries. And there’ll be custom-made cocktails via tableside liquor carts. Batista-Caswell has enlisted Sousa Design to work their magic on the 5,000-square-foot space. Keep an eye on their website, and Instagram and Twitter feeds to see how things are progressing at 319A Fort Point.

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