From Quincy to Plymouth, we investigated seven exciting new restaurants you need to check out.
By Jennifer McInerney
Photography by Zoe Stoner, Brian Samuels and Derrick Zellmann
Seven exciting new South Shore restaurants you need to check out.
AÑEJO MEXICAN BISTRO
51 Main St., Plymouth
anejo.cc/plymouth
Flavor
Led by Executive Chef Ben Phipps, Añejo serves Mexican favorites,such as tacos, burritos, and enchiladas, plus signature dishes that favor local coastal ingredients, including quahog rellenos,lobster taquitos, and verde cornflake encrusted cod. Meals can be paired with traditional or flavored margaritas (cucumber,guava jalapeño, watermelon mint, kiwi strawberry, and more) as well as specially crafted cocktails. For the tequila connoisseur, the bar boasts an extensive list of over 50 tequilas and mezcals, and tequila flights are available for sampling a few at a time.
Friends and hospitality colleagues Jamie Suprenant and Jesse Kersey opened their first two Añejo locations on the Cape—in Falmouth in 2010, and in Hyannis (under the canopy of a 200-year-old historic weeping beech tree) in 2018—and decided to bring their shared love of Mexican cuisine to downtown Plymouth. Since its opening in July, this lively bistro has become a popular spot for both indoor and alfresco dining for all occasions.
Vibe
Recently installed in a converted firehouse on Plymouth’s bustling Main Street, Añejo offers a breezy coastal Mexican ambience. The two-story, 8,000-square-foot restaurant features exposed brick, soaring ceilings, and broad archways that lead out onto a charming front patio with white fringed umbrella tables and seasonal flower beds. Inside, booths and tables are spread comfortably throughout, and a vibrant, hand painted mural by artist Sam Malpass overlooks the generous bar. Additional seating and a moody bar and lounge are located up the grand mahogany staircase.
SCUTARI ITALIAN RESTAURANT
2055 Washington St., Hanover
scutariristorante.com
Flavor
The menu offers a mix of rustic Italian recipes with a modern twist, such as ricotta gnocchi with mushroom ragu, heavy cream, truffle, and chives; eggplant parmigiana, featuring smoked provola cheese foam; pork Milanese with arugula, cherry tomatoes, pickled onions and shaved parmigiano dop; and grilled swordfish with creamy polenta, slow-roasted tomatoes, golden raisins, castelvetrano olives, capers, and basil. Chef Shane O’Neill incorporates imported ingredients from Italy as well as locally sourced, in-season produce. All of Scutari’s fresh pasta—including spaghetti, linguine, lasagna, pappardelle, cavatelli, tortellini, gnocchi, and ravioli—and focaccia bread are made in-house daily, and the pizza is prepared from an authentic recipe direct from Italy.
Scutari Italian Restaurant, which opened this summer in Hanover, is the latest addition to Leo Keka’s restaurant family. The restaurateur also owns Alba on 53, located a few doors down in the same Merchants Row plaza, as well as Alba Restaurant and Zef Cicchetti & Raw Bar in Quincy. While both restaurants offer elevated international cuisine, Scutari differentiates itself with an authentic Italian flavor, while Alba is billed as a Mediterranean steakhouse. The inspiration for Scutari derives from the culinary culture in the northern Italian region of Piedmont, Lombardy, and Emilia-Romagna, known for hearty, sophisticated meat and pasta dishes.
Vibe
The Merchants Row location (formerly occupied by Flanders Field) has been transformed into an elegant and inviting dining room and bar and lounge area with an Italian countryside atmosphere. The newly designed space features stone and tilework, draped archways into private dining enclaves, and potted olive branches—meant to symbolize peace, hospitality, and a sense of connection—suspended from the ceilings high above the tables. Scutari can accommodate 200 diners at tables, booths, and high-tops.
SHIKKU HOT POT
18 Court St., Plymouth
shikkuhotpot.com
While the Plymouth waterfront abounds with a diverse array of restaurants for every palate, restaurateur Patty Cho noted that one much-loved cuisine was clearly missing: traditional hot pot dining. Cho, who also co-owns nearby Kogi Bar and Grill with her family, set out to fill this void with the opening of Shikku Hot Pot in May. Shikku, which means family in Chinese, brings together family and friends around steaming pots of aromatic broth, to which a selection of meats, seafood, noodles, tofu, and vegetables can be added to create a sumptuous and satisfying dining experience.
Flavor
A delicious hot pot begins with a well-constructed broth, prepared from scratch by chef Mike Wisdom, and simmered for eight to 12 hours. Diners select their preferred broth flavor (ranging from mild to spicy) along with their ingredients and add them to their own personal hot pot on the built-in tabletop burner in front of them. From their seat, they can control the temperature and timer and ensure that their food stays warm throughout the meal. To complement the hot pot experience, the restaurant also offers small plates, such as shrimp toast, chicken wings, yakitori, and crispy tofu; potstickers (pork, shrimp, beef, and mushroom); large plates, including basil chicken, veggie yakisoba, and sweet and sticky pork ribs; and matcha donuts for dessert.
Vibe
Stepping off Court Street and into Shikku Hot Pot, diners are immersed in a chic aesthetic that is both artistic and serene. The décor, created and installed by The Reliquarium of Lincoln, Rhode Island, blends woodcut accents and colorful yet soothing lighting effects. By design, there are no TVs on the walls or in the bar area to distract diners from the enjoyment of sharing a meal together. The main room upstairs can accommodate about 50 guests, with seating for an additional 20 to 30 diners downstairs; reservations are highly recommended, especially on weekends, for a seat at the hot pot tables.
COURTSIDE BAR & GRILL
340 Oak St., Pembroke
courtsidebargrill.com
Flavor
Courtside Bar & Grill aims beyond traditional sports bar fare with a lineup of appetizers, entrees, and desserts made in-house by chef Victor Vieira. Starters include roasted corn and buffalo chicken dip, honey pretzel sticks, Courtside nachos, wings, Fire house chili, and several salads. Fan favorites like pizza, fish and chips, the Courtside burger, French dip, and chicken parmesan sub are on the menu alongside such entrees as baked cod loin, Cajun chicken pasta, sesame salmon bowl, and steak frites. And for dessert, the chef makes such all-stars as apple pie, brownie sundae, gluten-free lava cake, and a fried cheesecake with tropical fruit compote. The bar offers an assortment of cocktails, including specialty martinis, as well as a range of beer and wine options.
When entrepreneur John Poirier envisioned Courtside Bar & Grill, he imagined a spacious, family-friendly gathering place where people of all ages could come together to enjoy their favorite food, drinks, games, and televised sports. While his kids played team sports growing up, he spent countless hours inside sports complexes—which planted the idea of creating a destination for family fun. He ultimately opened Courtside Bar & Grill this past June in a bright green building connected to the Wolves Den, a sports facility with basketball, volleyball, and futsal courts, as well as three sand volleyball courts.
Vibe
This 15,000-square-foot complex has been designed for ultimate recreation and refreshment. In addition to the extensive menu and beverage options, Courtside Bar & Grill provides games—and game-watching on several oversized screens—for everyone. Offerings include three pool tables, three dart boards, two pickleball courts, three shuffleboards, air hockey, foosball, cornhole, ping pong, three golf simulators, and an inflatables area for children. Among the big-screen TVs is the largest one of all: 24 feet by 15 feet, which can be seen easily from any seat in the bar and dining area, as well as from the pool tables, dart boards, and gaming area. Adding to the fun are Trivia Night on Tuesday nights and live music on Wednesday nights.
OCEAN HOUSE COASTAL GRILLE
1899 Ocean St., Marshfield
oceanhousecoastalgrille.com
Together, seasoned restaurateurs Tom Holloway (Legal Sea Foods, Rustic Kitchen) and Bryan Schwanke (Bertucci’s, The Clam Box at Wollaston Beach) have more than 80 years of combined experience in the restaurant industry. In January, they opened Ocean House Coastal Grille, a new seafood and chop house in Marshfield Center that they’ve designed as the go-to spot for all occasions, from impromptu appetizers and drinks with friends or pizza at the bar after a game to date nights and special family celebrations.
Flavor
Under the culinary direction of Executive Chef Daniel Jackson, Ocean House Coastal Grille serves up a creative array of “coastal” and “grille” dishes from scratch, including a crab cake BLT, short rib panini, seafood pot pie, chicken Milanese, pork porterhouse, seafood bucatini, chili yellowfin tuna, and a salmon power bowl. The brunch menu offers specialties like the 21-plus Prosecco Grapes appetizer—featuring chilled champagne-infused grapes, lemon zest cane sugar, and mint—as well as such egg classics as house-cured salmon benedict and short rib benedict, plus a veggie breakfast wrap and brunch burger.
Vibe
Having recently moved into the space formerly occupied by Station Eight, the restaurateurs appreciated the existing design and layout but wanted to refresh the décor to reflect the new restaurant. A beautiful seahorse and ship’s wheel mural created by local artist Shane Leonard overlooks the sprawling bar, which seats 26 (with another 60 seats at the high-top bar tables), and an oversized painted map of Marshfield adorns the main dining room wall, which accommodates 100 guests. Live entertainment by local musicians complements the dining experience, and a private function room can be reserved for parties and gatherings.
IRONWOOD HINGHAM
At South Shore Country Club
274 South St., Hingham
ironwoodhingham.com
OPENING SOON!
Ironwood Hingham, South Shore Country Club’s newly updated restaurant and event space, is set to open to the public in January. The driving force behind this new venture is an all-women team of experienced industry leaders: Tina Conte, owner/executive chef (No. 9 Park, B&G Oysters, Craigie Street Bistro); Jessica McInnis, co-owner/ director of events and marketing (Abby Park, Novara, Steel & Rye); and Danielle Barnes, co owner/general manager (Abby Park, Novara, Rustic Kitchen). Following two decades of friendship that began in Hull, the three women are combining their specific skills and talents to deliver an unforgettable dining and event experience at Ironwood Hingham.
Vibe
The South Shore Country Club’s golf course serves as a picturesque backdrop to this new restaurant, welcoming members and the public alike. In addition to its restaurant space, Ironwood Hingham offers three vibrant and versatile venues for hosting a variety of events, including weddings, showers, and corporate gatherings—all with panoramic views of the golf course. For larger celebrations, the Hingham Ballroom seats up to 250 guests, while the Lincoln Ballroom can accommodate parties of 150 guests. Also available in the fairer months, the Tent Pavilion is a charming three-season option overlooking the 18th hole.
Flavor
Diners can look forward to the exceptional food and service they’ve come to expect, as Conte continues in her role as chef of the country club’s restaurant—only with a new name and fresh perspective. She will build upon perennial favorites and add creative new dishes with the freshest local ingredients. To complement the menu, McInnis is designing an exciting selection of new and classic cocktails for guests to enjoy before, during, and after dinner. For weddings and special events, food and cocktail menus can be tailored to specific themes and occasions to deliver a customized, memorable experience. Ironwood Hingham also plans to offer pop-up dinners and menu takeovers, collaborating with top local chefs.
MASON’S STEAKHOUSE
1179 Hancock St., Quincy
masonssteakhouse.com
Five renowned local chefs are collaborating to create Mason’s Steakhouse inside the historic Masonic Temple in the heart of Quincy. Spearheading the new restaurant is Quincy native Jimmy Liang, a notable restaurateur whose JP Fuji Group portfolio includes Fuji, which has six locations in the Greater Boston area, as well as Quincy-based Shabu Restaurant, Niveâux Patisserie, Yocha dessert shop, and B Café. To create Mason’s Steakhouse, Liang has assembled a culinary dream team consisting of Robert Gonzalez (Bistro du Midi, Niveaux Patisserie), Kevin Long (Tosca, Shrine), Mike Morway (Nosh Tavern, Branch Line), Ming Cao (Fuji), and Tony Liang (Fuji). According to Jimmy Liang, Mason’s is not a case of “too many cooks in the kitchen.” On the contrary: Together, they are mixing and blending their talents and skills to develop an unparalleled menu of classic dishes with the attention to detail that can only come from a team of experienced and esteemed chefs.
Flavor
Along with prime cuts of USDA beef cooked on a special charcoal grill, the menu will feature a full complement of fresh pasta made in-house (Long has his own pasta business called Boston Pasta Company) and creative takes on classic entrées, such as Laughing Bird Shrimp Scampi, Wood Fire Roasted Scallops, Muscovado Braised Short Rib, and a Sliced Outside Skirt Steak marinated in dark brown sugar and crushed mustard seed.
Steaks will include hand-cut tenderloin, bone-in tenderloin, New York strip steak, Kansas City Sirloin, boneless rib eye, dry age steak, and American and Australian Wagyu, along with a range of sauces: mustard gravy with autumn spices, British-style steak sauce, classic Bordelaise, whipped parsley butter, green peppercorn “poivre,” and classic Bearnaise. For dessert, the steakhouse will offer pastry treats from its own patisserie Niveâux, featuring French recipes with an Asian influence.
Vibe
Situated in the historic 1920s Masonic Temple in Quincy Center, Mason’s retains elements of the past with its neoclassical façade and replicas of the original urns that graced its exterior. The building’s interior—which was severely damaged during a four- alarm fire in 2013—has been renovated and reimagined with a classic steakhouse ambience, including porcelain slab floors, carpet, and a dark color scheme. The spacious downstairs dining area can accommodate 300 guests, with additional seating for 100 upstairs. The second floor also features three function rooms that can be reserved for private events. The restaurant’s name pays homage to the freemasons for whom the building was originally constructed a century ago.
NIVEAUX PÂTISSERIE
406 Hancock St., Quincy
Sweet Inventions
While Mason’s Steakhouse was still under construction, Quincy restaurateur Jimmy Liang and pastry chef Robert Gonzalez collaborated to open Niveâux Patisserie. The French-inspired bakery and cafe serves up everything from flakey croissants and ube lattes to Instagram-worthy dessert towers filled with colorful cakes and other sweet treats.
