5 new eating places we’re excited to attempt in September

Eating places

From Again Bay’s latest taco joint to Allston’s 72-hour dough pizzas, listed here are 5 new eating places to take a look at this month.

By Jillian Dara

September 1, 2025 | 5:00 AM

5 minutes to learn

There’s an autumn chill within the air however Boston’s latest kitchens are simply heating up. This month, a various crop of eating places are encouraging diners to make use of their fingers as utensils, from Again Bay’s latest taco joint to Allston’s 72-hour dough pizzas and signature handrolls in Chestnut Hill. The South Finish and downtown additionally welcomed new eateries, however we’ll reserve a fork and knife for them. Learn on to find 5 new eating places we are able to’t wait to attempt in September. 

Followers of Boston’s reported finest margarita not should plan their agave and taco fixes round El Barco’s pop-up instances as the colourful Mexican idea from the group at Lyons Group has formally moved into its everlasting Dalton Road area. Celebrated for its fusion of conventional and coastal flavors, El Barco serves its cult-followed tacos on house-made tortillas  as two five-inch tacos per order with signatures just like the El Fish with breaded haddock, citrus cabbage slaw, chipotle mayo and pico de gallo ($14) and the smashburger taco with a beloved, tangy particular sauce ($14). No matter you do, save room for dessert as their churros, glorified fried dough with cinnamon-sugar and creme anglaise are craveworthy ($6). The Again Bay location marks the second outpost for this cantina, with the flagship on Martha’s Winery, they usually’re making ready to open with a collection of occasions. Fall highlights embody tequila and taco Tuesdays with $2 tacos served between 4 p.m. to 1 a.m. and dwell DJs beginning at 9 p.m., BU on Beat Thursdays will host weekly dwell music in partnership with BU’s DJ Collective and in October, El Barco will donate $1 from each Pina Colada (made with Bacardi silver rum, Coco Lopez and pineapple juice) bought to the Ellie Fund, in honor of Breast Most cancers Consciousness Month.

50 Dalton St., Again Bay

Now Open

Chef Colin Lynch lately expanded his South Finish repertoire (Bar Mezzana, Shore Go away, No Relation and Black Lamb) with a brand new neighborhood pizzeria in Allston. “Everybody has their perfect type of pizza of their thoughts and it’s been superior to convey mine to fruition,” shared chef Lynch. “I’m so excited to share my model with the Allston neighborhood and Boston as a complete.” What’s his model? A 16-inch pie crafted from 72-hour dough that nods to New England with three kinds of flour—King Arthur All-Objective Flour and Sir Galahad Artisan Flour milled in Vermont and Natural Heritage Crimson Fife Wheat Flour milled in Maine—that when baked leads to a calmly charred crust, filled with taste. The opening menu encompasses a mushroom pie with crimson onion and fontina ($24), The DOC with sopressata, garlic honey, chili and whipped ricotta ($24) and even a vegan-friendly tomato pie ($18). Pizza even permeates the cocktail program, led by Ryan Lotz, with a pepperoni pizza-infused negroni ($15 on draft) that layers the Italian basic cocktail with a delicate spice and smoke. Along with pizza, there are different snacks and entrees on the menu, together with wings with a spicy Italian dry rub ($12), chopped antipasto salad with crispy chickpeas ($14), baked clams ($22) and baked rigatoni ($24).

250 Western Ave., Allston

Now Open

On the finish of final month, Chestnut Hill Sq. welcomed its latest idea—an omakase-style handroll expertise that blends premium elements with daring flavors. The menu guarantees a night of scrumptious leisure as friends on the wood omakase counter have a entrance row seat to the making of their specialty handrolls with fillings like snow crab ($10.50), bay scallop ($8.50) and toro ($9.50). “We predict that consuming one in all our just-made hand rolls, with its crispy nori, 3 vinegar heat rice, and delectable elements, will redefine our friends’ sushi expertise,” defined proprietor TJ Zhang. Lab 13 additionally affords set menus, serving 3 to six handrolls as a part of a progressive menu ($19 to $42) and a curated collection of sashimi, with unique cuts of albacore, toro and a rotating particular.

210 Boylston St., Chestnut Hill

Now Open

Early final month, MAZÍ Meals Group (behind Desnuda Cocina & Bar, Gigi, Ilona, Kava Neo-Taverna) debuted their new elevated American gastropub within the South Finish’s former Butcher Store location. The interiors are reworked with a gold-flecked black marble bar, cobalt leather-based bar seating, brass chandeliers and a mosaic tiled flooring and a menu delights with a collection of timeless consolation meals. Diners can settle into their reservation by ordering from the bites part, together with shareables like Rockefeller oysters, deviled eggs and fried cauliflower, earlier than shifting onto appetizers the place leek and spinach dip, Louis baked wings and bone marrow are highlights. For entrees, there’s fish and chips, roasted hen and a smashed burger with spicy mayo and caramelized onions—there’s additionally a uncooked bar part with two seafood tower choices for a hefty portion of oysters, crab, lobster and shrimp. 

552 Tremont St., South Finish

Now Open

Chef Andrew Simonich breathes new life right into a Beacon Hill establishment whereas paying homage to the kitchen the place he started his profession; working beneath chef Heather Neri in 2019 as an intern and rising to the place of sous chef in 2022 earlier than finally incomes the chef de delicacies title of Menton, Sportello and Drink at age 25. Now, he’s on his personal journey with 9 as he’s created each a nine-course tasting expertise and an a la carte menu reflective of his French coaching and New England’s seasons. The $180 chef’s tasting menu consists of highlights like chive blossom pappardelle, seared foie gras and Japanese Wagyu whereas al la carte staples are steak tartare ($28), squid ink spaghetti ($38) and Vermont quail with dandelion inexperienced ($42). “Whereas I’m a classically educated chef, what’s most necessary to me is honoring each ingredient,” he mentioned, including that every course is a chapter in a better story. The brand new area additionally hosts Boston’s first gin palace, providing greater than 30 gin picks from all over the world—from India to Chile, Vietnam to Vermont. Along with including depth to basic cocktails, there are two specialty gin libations beneath The Palace Reserve: Tidepool blends Industrious Spirit Co. Seaflow Gin (from Rhode Island) with manzanilla sherry, Polynesian bitters and caviar whereas Titan Arum makes use of Japan’s Ki No Bi ‘Version G’ with Creole shrub and rosé vermouth. 

9 Park Road Place, Beacon Hill

Now Open

Jillian Dara is a contributor to Boston.com masking all issues meals and beverage.