Nancy Batista-Caswell’s soon-to-open Oak + Rowan announces the sweet addition of pastry chef Brian Mercury to their opening team. The Fort Point spot, slated to debut summer 2016, will showcase the kitchen talents of Mercury, formerly of Harvest, and chef Justin Shoults, of Brine. Shoults’ menu will feature both land and sea, including options like housemade pastas and a graceful caviar service. On the pastry side, Mercury will offer in-house bread & butter service, classic desserts with a twist—like carrot tiramisu with carrot ice cream, house yogurt and chicory—and housemade ice creams and sorbets in options like pistachio saffron and peach caramel swirl. For more on Oak + Rowan, click through here or check out their website for opening updates.