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constanzeofficial · 6 years ago

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In electrical wiring, a light switch is a switch most commonly used to operate electric lights, permanently connected equipment, or electrical outlets. Portable lamps such as table lamps may have a light switch mounted on the socket, base, or in-line with the cord. Manually operated on/off switches may be substituted by dimmer switches that allow controlling the brightness of lamps as well as turning them on or off, time-controlled switches, occupancy-sensing switches, and remotely controlled switches and dimmers.

Light switches are also found in flashlights, automobiles and other vehicles.

Wall-mounted switches

Switches for lighting may be in hand-held devices, moving vehicles, and buildings. Residential and commercial buildings usually have wall-mounted light switches to control lighting within a room. Mounting height, visibility, and other design factors vary from country to country. The switch mounting boxes, or enclosures are often recessed within a finished wall. Surface mounting of enclosures is also fairly common though is seen more in commercial industrial and outbuilding settings than in residential structures. These light switch boxes (a pattress box) are designed to house and mount the switch(s), protect the wiring and contain any heat or fire. Each kind uses some form of a plastic, ceramic, or metal cover to prevent accidental contact with live terminals of the switch. Wall plates are available in different styles and colours to blend in with the style of a room, also available in weatherproof varieties for outdoors. These covers are usually quite easy to mount.

History, culture, and style

Two light switches in one box. The switch on the right is a dimmer switch. The switch box is covered by a decorative plate.

The first light switch employing “quick-break technology” was invented by John Henry Holmes in 1884 in the Shieldfield district of Newcastle upon Tyne.[2] The “quick-break” switch overcame the problem of a switch’s contacts developing electric arcing whenever the circuit was opened or closed. Arcing would cause pitting on one contact and the build-up of residue on the other, and the switch’s useful life would be diminished. Holmes’ invention ensured that the contacts would separate or come together very quickly, however much or little pressure was exerted by the user on the switch actuator. The action of this “quick break” mechanism meant that there was insufficient time for an arc to form, and the switch would thus have a long working life. This “quick break” technology is still in use in almost every ordinary light switch in the world today, numbering in the billions, as well as in many other forms of electric switch.

The toggle light switch was invented in 1917 by William J. Newton.[3]

As a component of an electrical wiring or home wiring system, the installation of light switches is regulated by some authority concerned with safety and standards. In different countries the standard dimensions of the wall mounting hardware (boxes, plates, etc.) may differ. Since the face-plates used must cover this hardware, these standards determine the minimum sizes of all wall mounted equipment. Hence, the shape and size of the boxes and face-plates, as well as what is integrated, varies from country to country.

The dimensions, mechanical designs, and even the general appearance of light switches has changed slowly over time. Switches typically remain in service for many decades, often being changed only when a portion of a house is rewired. It is not unusual to see century-old light switches still in functional use. Manufacturers introduce various new forms and styles, but for the most part decoration and fashion concerns are limited to the face-plates or wall-plates. Even the “modern” dimmer switch with knob is at least forty years old, and in even the newest construction the familiar toggle and rocker switch formats predominate.

The direction which represents “on” also varies by country. In the US and Canada, it is usual for the “on” position of a toggle switch to be “up”, whereas in many other countries such as the UK, Ireland, Australia, and New Zealand it is “down”. (In multiway switching, the correspondence between a single switch’s state and whether lights are on or off depends on the state of the other switch[es] in the circuit.)

Design

The switches may be single or multiple, designed for indoor or outdoor use. Optional extras may include dimmer-controls, environmental protection, weather and security protection. In residential and light commercial lighting systems, the light switch directly controls the circuit feeding the lamps. In larger lighting systems, for example warehouses or outdoor lighting systems, the required current may be too high for a manual switch. In these systems light switches control lighting contactors, a relay that allows the manual light switch to operate on a lower voltage or with smaller wiring than would be required in the main lighting circuit.

In the UK, putting 13 Amp BS1363 sockets on a lighting circuit is discouraged (although not outright prohibited), but 2 Amp or 5 Amp BS546 outlets are often put on lighting circuits to allow control of free-standing lamps from the room’s light switches. In North American site-built and mobile homes, often living rooms and bedrooms have a switched receptacle for a floor or table lamp.

The contacts of a switch are under their greatest stress while opening or closing. As the switch is closed, the resistance between the contacts changes from almost infinite to almost zero. At infinite resistance, no current flows and no power is dissipated. At zero resistance, there is no voltage drop and no power is dissipated. However, while the contacts change state, there is a brief instant of partial contact when resistance is neither zero nor infinite, and electrical power is converted into heat. If the heating is excessive, the contacts may be damaged, or may even weld themselves closed.

A switch should be designed to make its transition as swiftly as possible. This is achieved by the initial operation of the switch lever mechanism storing potential energy, usually as mechanical stress in a spring. When sufficient mechanical energy is stored, the mechanism in the switch “breaks over”, and quickly drives the contacts through the transition from open to closed, or closed to open, without further action by the switch operator. This quick-break action of the switch is essential to a long life for the switch contacts, as described in Holmes’ 1884 patent.

While the contacts are separating, any electrical energy stored in the inductance of the circuit being disconnected is dissipated as an arc within the switch, prolonging the transition and worsening the heating effect on the contacts. Switches are commonly rated by the current they are designed to break, under specified voltage and power factor conditions, as this is the most stringent limitation.

The arc that results when the switch opens erodes the switch contacts. Therefore, any switch has a finite life, often rated at a given number of cycles of disconnection at a specified current. Operation outside of its specified operating capacity will drastically shorten the life of the switch.

To combat contact corrosion, a switch is usually designed to have a “wipe” action so that the contacts are cleaned. Large switches may be designed with a supplemental replaceable contact that closes and opens before the main contact, protecting the main current-carrying contacts from wear due to arcing. The contact area of the switch is constructed of materials that resist corrosion and arcing.

Many higher current switch designs rely on the separation arc to assist in dispersing contact corrosion. A switch designed for high-current high-voltage use may become unreliable if operated at very low currents and low voltages, because a non-conductive oxide layer builds up without an arc to disperse it.

Two kinds of sparks may occur during switch operation. On closure, a few sparks, like those from a flint-and-steel, may appear as a tiny bit of metal is heated by friction to incandescence, melted, and thrown off. On opening, a bluish arc may occur, with a detectable “electrical” (ozone) odor. Subsequently, the contacts may be seen to be darkened and pitted. Damaged contacts have higher resistance, rendering them more vulnerable to further damage and causing a cycle in which the contacts soon may fail completely.

To make a switch safe, durable, and reliable, it must be designed so that the contacts are held firmly together under positive force when the switch is closed. It should be designed so that, regardless of how the operator manipulates the actuator, the contacts always close or open quickly.

In the construction of many small switches, the spring that stores the mechanical energy necessary for the snap action of the switch mechanism is made of a beryllium copper alloy that is hardened to form a spring as part of the fabrication of the contact. The same part often also forms the body of the contact itself, and is thus the current path. Abusing the switch mechanism to hold the contacts in a transition state, or severely overloading the switch, will heat and thus anneal the spring, reducing or eliminating the “snap action” of the switch, leading to slower transitions, more energy dissipated in the switch, and progressive failure.

Variations on design

Vintage push-button light switches

The push-button light switch has two buttons: one that closes the contacts and one that opens the contacts. Pushing the raised button opens or closes the contacts and pops out the previously depressed button so the process can be reversed. Push-button switch reproductions are available on the market today for vintage or authentic styling.

The toggle mechanism provides “snap-action” through the use of an “over-center” geometry. The design was patented in 1916 by William J. Newton and Morris Goldberg.[3] The switch actuator does not control the contacts directly, but through an intermediate arrangement of springs and levers. Turning the actuator does not initially cause any motion of the contacts, which in fact continue to be positively held open by the force of the spring. Turning the actuator gradually stretches the spring. When the mechanism passes over the center point, the spring energy is released and the spring, rather than the actuator, drives the contacts rapidly and forcibly to the closed position with an audible “snapping” sound. This mechanism is safe, reliable, and durable, but produces a loud snap or click.

As of 2004 in the United States, the toggle switch mechanism was almost entirely supplanted by “quiet switch” mechanisms. “Quiet switch” mechanisms still possess a form of snap action, but it is very weak as compared to its predecessor. They are therefore equipped with larger, high-quality contacts that are capable of switching domestic loads without damage, despite the less-positive action.

Illuminated switches incorporate a small neon lamp or LED, allowing the user easily to locate the switch in the dark. Household illuminated switches were introduced in the mid-1950s.

Single-pole illuminated switches derive the power to energize their in-built illuminating source (usually, a “neon” lamp) from the current passing through the lamp(s) which they control. Such switches work satisfactorily with incandescent lamps, halogen lighting, and non-electronic fluorescent fixtures, because the small current required for the switch’s illuminating source is too small to produce any visible light from such devices controlled by the illuminated switch. However, if they control only compact fluorescent lamps (CFLs) and/or LED lamps, the small amount of current required to energize the lighting source within switch also slowly charges the internal input capacitor in the electronic ballast of the CFL or LED until the voltage across it rises to the point where it produces a brief discharge through the CFL. This cycle may repeat indefinitely, resulting in repetitive brief flashing of the lamp(s) (and the light inside the switch) while the illuminated switch is in the “off” position.

An alternative design to the toggle switch is the rocker switch. Large switches of this design are commonly known as “decorator style” in the United States.[citation needed] Switches of this design sit almost flush with the wall plate, and are activated by “rocking” a flat, broad lever, rather than pushing a short protruding actuator up or down.

In Europe, Hong Kong, Malaysia, Singapore, and India this type is near-universal, and toggle style switches would be considered old-fashioned.

In Australia and New Zealand, a small rocker switch is almost universally used, in the form of a 16 mm (0.63 in) switch mechanism, which is mounted from behind into a wall-plate—attaching via mounting lugs, as shown in the photo on the left. A slightly larger “cover plate”, supplied with the wall-plate, or additional to it, then clips over the assembly, as an additional insulating barrier covering the deep set wall-plate mounting screws - which are “deep set” to prevent inadvertent human contact. The “cover plate” can be removed without the use of tools, such as when wall painting is required.

While larger “decorator” style switches are readily available in Australia, the advantage of the smaller mechanisms is that wall-plates are available to mount from one to six individual switch mechanisms, or other correspondingly sized “mechanisms” - such as dimmers and indicator lights - in the same space as one (or two) switches of larger design could be mounted. Since the mechanisms are small, they can also be mounted into “architrave” plates, for mounting in positions where it is not possible to mount a “standard” sized wall-plate. An example is shown in the picture below on the right. All of the switch mechanisms have no exposed metal parts requiring grounding (earthing). While switches, wall-plates, and cover plates from different manufacturers tend not to be interchangeable, switch mechanisms of this type have been available in Australia since 1971.

The keystone module system for extra-low voltage electrical jacks (patented in 1995) is somewhat similar in appearance to these modules, but the design of the keystone mountings are different, and keystone modules can be removed without a tool. (A similar system, but with bigger switches, is used in Italy.)

As shown in the disassembly photo, the switch actuator pivots in two holes in the sides of the plastic switch body. An actuator bar slides in two grooves inside the actuator, pressed down by a compression spring into a notch in the common contact bar. The common contact bar is free to rock on a small diameter rod, welded to the common terminal. However, because of the pressure applied by the compression spring, the common contact bar will always be held against one of the two contacts.

When the actuator is moved, mechanical energy is stored in the compression spring until the actuator passes its mid-position. At that time, the common contact bar is forced in the opposite direction by the compression spring, acting via the actuator bar, thus breaking the connection with the existing contact and making connection with the other contact. The common contact bar is made of copper, with an inlay of harder contact metal on the underside. While it is free to move the required distance lengthwise, it is constrained from moving sideways by the construction of the molded plastic body.

The screw terminals are hollow and allow up to at least three 1 mm (CSA) wires, twisted together, to be inserted to a depth of up to 10 millimetres (0.39 in) and secured with a set screw. The contact terminal set screws are installed at a slight angle to allow easier screwdriver access after the switch mechanism has been installed into a wall-plate - before fixing the wall-plate to the wall. Also shown is a “loop” connection terminal. This terminal plays no part in the action of the switch but, because there is available space, it is provided as an insulated terminal for joining other wires, if required (such as the neutral wires). Each Australian rocker switch mechanism is actually a single-pole, double-throw (SPDT) Switch, also known as a “two-way switch”, and has three terminals.

A switch of basically the same design is also used on Australian power outlet wall-plates. It is now extremely rare to find any other type of switch in Australian homes, although the Australian Wiring Standard AS 3112 does not forbid other types. While many variations of Australian designs and cover plates are available, some designers and renovators may import UK- and European-designed switches when they desire a particular finish. However, while standard Australian wall mounting plates have the same dimensions as those used in North America, they have different dimensions from those used in the UK or Europe.

Switches (and other mechanisms) of this Australian design series are currently available in the UK (and other countries), together with wall-plates appropriate to the mounting standards of the countries concerned. [6]

For a short time, Australian rocker switches were exported to the United States in the 1980s. Although the switches had adequate ratings for usage on 120 V circuits and had advantages of compactness and distinctive appearance, they failed to establish themselves in the American market.

Where lighting circuits must not be accidentally switched off, for example, corridor and restroom lighting controls in public buildings such as schools, a tamper-resistant switch may be installed. These require a key to operate and so discourage casual or accidental operation of the switch. [8]

Voltage class

In North American commercial and industrial lighting installations, lighting installed on 480Y/277 V 3-phase circuits uses voltages higher than the rating of common 120 V switches.

Mercury switch

Mercury light switch from General Electric c. 1960, 120V 15A

Before the 1970s, mercury switches were popular.[according to whom?] Their cost was more than that of other designs, but they were totally silent in operation.[citation needed] The switch actuator tipped a sealed glass vial connected via flexible leads, causing a drop of liquid metallic mercury to roll from one end to the other. When it arrived at the contact end, the drop of mercury bridged a pair of contacts to complete the circuit. Many of these switches were also equipped with a neon lampconnected across the contacts, and thus in series with the electrical load. This caused the indicator to glow faintly when the switch was off, as an aid to finding the switch in a dark room.

Although the glass vial was hermetically sealed, concerns about the release of toxic mercury when the switches were eventually damaged or disposed of led to the abandonment of this design for new products.[citation needed]

Pull-chain or pull-cord

A light switch combined with a light socket is sometimes installed in basement or utility areas of homes. The switch is operated by a pull chain or cord. It is also possible to have the cord-operated switch separate from the light socket, which is particularly common in British bathrooms. Until 2001, UK wiring regulations required that all bathroom switches were operated by pull cords.

Dimmer switch

A dimmer switch, properly called a dimmer control, contains a solid-state circuit to allow changing the brightness by reducing the average voltage applied to the lamp.

Electronic switches

In principle, it is easy to design silent switches in which the mechanical contacts do not directly control the current, but simply signal a solid-state device such as a thyristor to complete the circuit. Many variations on this theme have been created and marketed. “Touch-plate” devices can be operated by touching or merely waving a hand near the switch. Touch switches have no moving parts and electronically switch the light circuit. As of 2006 these remain specialty items. Electronic switches provide flexibility in terms of different interfaces for their operations, such as touch plates, soft-touch controls, pressure or light sensor based control, interactive touch-screens (which are widely used in aircraft for lighting control), and others.

Public buildings such as hospitals frequently save energy by using motion detector switches, also known as occupancy sensors. The occupancy sensors can also be used in residential applications such as in bathrooms, garages, and hallways.[10]

A wireless light switch provides remote control of lighting using a hand-held transmitter. While the controlling device may be a unit dedicated to this purpose, increasingly such switches may be controlled by the technology (such as Bluetooth or Wi-Fi) now found in smartphones.

Wired remote control of lighting switches is also possible using, for example, X10 signaling over the power wires.

Multiway switching

Main article:

Multiway switching

Two or more light switches can be interconnected to allow control of lighting from, for example, two ends of a long hallway or landings at the upper and lower landings of a flight of stairs. Multiway switching is done using special switches that have additional contacts.

Materials

Old tumbler switch made up of Bakelite

Earlier switches were made of porcelain in the surface-mounted version and operated as a rotary switch with a rotary mechanism. Later, more durable Bakelite was used. Today they are made of modern plastics. In some cases, especially in hospitals and other public facilities, exposed parts of light switches are made of antimicrobial materials such as copper, for infection control.

#cliptech

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tonyduncanbb73 · 7 years ago

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Lexington Gets a Frozen Custard Place

And more dining news from Boston’s suburbs and beyond

There’s plenty more to Massachusetts dining than just restaurants in Boston proper. We’re keeping tabs on developments in the Greater Boston area and beyond, including openings, closures, and more. With a focus on Greater Boston suburbs but occasionally reaching out further around the state, this piece is updated weekly, with the most recent news appearing at the top.

April 18, 2018

CONCORD — Rapscallion Kitchen & Bar(208 Fitchburg Tpk.) officially opens its doors on April 24. The restaurant is connected to Acton’s Rapscallion Table & Tap and Sturbridge’s Rapscallion Brewery. The restaurant will operate Tuesday through Sunday from 12 p.m. to 11:30 p.m., with the kitchen closing at 9:30 p.m.

FRAMINGHAM — British Beer Company (120 Worcester Rd.) will close down at the end of the month after 12 years in business. “The new owners have some great plans for the property and we wish them well,” a Facebook post from the restaurant reads. Stay tuned for details on the replacement. (As noted below, a Walpole location also closed recently.)

LEXINGTON — Abbott’s Frozen Custard(1853 Mass Ave.) is a Rochester, NY original that’s making its mark on the Boston area. With one location already operating in Needham and another in Brighton Center, Abbott’s now has a Lexington shop as well.

NEWTON — District 118 Kitchen (118 Needham St.) has opened for business, taking over the former Grande Kitchen space. The restaurant is not connected to the similarly named District Kitchen in Pittsfield. It’s open seven days a week, and the menu includes items like seared ahi nachos, smoked salmon flatbread, braised short ribs, and burgers.

NORTH ANDOVER — Howling Wolf Taqueria (550 Turnpike St.) now has a third location — its second “express” fast-casual spot, as opposed to the full-service Salem one — offering counter-service Mexican food in North Andover. The restaurant serves a lineup of tacos, quesadillas, burritos, and more.

PEABODY — Bancroft & Co.(210 Andover St.) is now open at the Northshore Mall. The restaurant is a sibling to the Bancroft, a steakhouse in Burlington, and it’s serving up a mix of New England fare (clam chowder and baked clams) along with items like brick chicken, steak, burgers, and grilled branzino.

QUINCY — Jenny’s House(1247 Hancock St.) in Quincy specializes in Chinese cuisine. The restaurant’s been open since the end of March, and it serves items like sweet and sour pork spare ribs, dan dan noodles, wonton soup, scallion pancakes, and pork belly buns.

Elsewhere in Quincy, Sully’s (28 Chestnut St.) will be closing down in June, per Boston Restaurant Talk. The dive has been around since the early 1930s, and it will reportedly be replaced by a new development complex.

Additionally, FoxRock Properties may open a new restaurant in the former Masonic Temple (1170 Hancock St.) in Quincy. The venture will include a lounge, a dining area, a convention room, and a rear courtyard, according to BRT.

April 11, 2018

The Hangover Pub [Official Photo]

The Hangover Pub

ABINGTON — Great Chow (497 Bedford St.) has closed down after about 10 years in business serving a mix of Chinese and Japanese cuisine. There’s another location in Quincy that remains open.

BROOKLINE — Clover Food Lab (6 Harvard St.) will close down its Brookline location on April 20 after five years in business, according to Patch. It was a takeout-only spot that founder Ayr Muir had tried to rezone to accommodate seating, but to no avail.

NEWTON — Grape Leaf Mediterranean Grille(6 Lincoln St.) opened recently in Newton Highlands. The restaurant serves Greek dishes including gyro, pastitsio, falafel, souvlaki, soups, and salad. It also offers catering and prepared meals ready to heat and eat, featuring roasted chicken, moussaka, spicy tofu, and more.

WALTHAM — Bonefish Grill (99 Third Ave.) has closed down, leaving New England without a location of the Florida-based chain seafood restaurant.

WATERTOWN — Joyful Garden (550 Arsenal St.) is in the midst of relocating from Brighton (1234 Soldiers Field Rd.). The Chinese restaurant previously operated in the lobby of a hotel, serving dishes such as teriyaki chicken, seafood soup, walnut shrimp in a deep-fried taro ring, hot and sour soup, and much more.

WORCESTER — Bacon-centric Hangover Pub and sibling ramen-centric restaurant Broth are both closed for the time being, due to legal circumstances involving a co-owner of the restaurant. Christopher Slavinskas was charged with lying to the Drug Enforcement Administration earlier this year, per multiple reports. He pleaded guilty and will be sentenced June 29. Details about the reopening of the restaurants are not yet available.

March 28, 2018

The Stones/Instagram

The Stones, Stoneham

MARBLEHEAD — Blue Canoe Cafe (14 School St.) officially opened its doors this week, with a canoe hanging from the ceiling and a live version of its golden retriever mascot making adorable contributions to the cafe’s social media. In addition to coffee and tea, Blue Canoe offer smoothies, breakfast sandwiches, yogurt bowls, wraps, sandwiches, soups, salads, and a designated kids menu.

NEEDHAM — Capella (45 Chapel St.) is set to open soon in the former Petit Robert Bistro space in Needham. A Craigslist post indicates it could make its debut around April 15, starting out with dinner service and adding lunch in the fall. The menu will include fish, grilled meat, and fresh pasta, and there will be a patio in seasonal months.

NEWTON — A replacement is on the way to the former Grande Kitchen space (118 Needham St.). District 118 Kitchen + Bar has taken over and could open in early April. Follow along on Facebook for updates to its opening timeline.

STONEHAM — Chef Patrick Campbell opens his own suburban restaurant formally on April 3, with quiet previews this week. The alum of Barbara Lynch’s No. 9 Park and opening executive chef of Cafe ArtScience introduces The Stones Common House & Kitchen in his hometown, with pasta, meats, hamburgers, salads, and more. A full preview of the restaurant appears in Food & Wine.

WELLESLEY — Bertucci’s, a longstanding Boston-area pizza staple, has closed down a handful of locations recently, including one in Kenmore Square and now in Wellesley at 380 Washington St. The closure was reportedly related to the restaurant’s lease.

March 21, 2018

Cava [Official Photo]

Cava bowl

ABINGTON — Double Horse Bistro(800 Brockton Ave.), which opened earlier this month,serves “modern American Asian” dishes for breakfast, lunch, and dinner. Breakfast is available all day, and entrees range from French toast, chicken and waffles, omelets, and Benedicts to egg-topped burgers, pho, and Vietnamese fried rice.

DEDHAM — A Mediterranean fast-casual chain out of DC that recently opened one location in Boston adds a second regional spot in Dedham this Friday. Cava officially opens on March 23 at 724 Legacy Pl., but the day before, it’s holding a community day, where it will give out free meals while collecting donations to benefit its non-profit partner Future Chefs. The restaurant’s daily hours will be from 10:45 a.m. to 10 p.m., but this Thursday’s special hours are 11 a.m. to 1 p.m. for lunch and 5 p.m. to 7 p.m. for dinner.

MARLBOROUGH — Crazy Stone (1009 Boston Post Rd E.) recently opened in Marlborough, and it’s serving a menu of sushi, gyoza, and other Japanese entrees, including steak that’s been slow-cooked on hot slate. There’s also crepe cake for dessert.

PEMBROKE — Gather (35 School St.) — no relation to the Briar Group’s Gather in Boston — is a new restaurant serving breakfast and lunch, with a special family-style dinner on Sundays. The menu includes items like breakfast burritos, stuffed French toast, breakfast poutine, grilled cheese, and marinated chicken breast. There are also kids menus available.

Nearby, a new juice and smoothie bar has opened up. Smoosh(254 Church St.) is now open with a menu of smoothies and smoothie bowls, shakes, protein blends, energy shots, and juices. There are also grab-and-go items like pre-cut vegetables, hummus, overnight oats, and quinoa salad.

March 14, 2018

The Cottage/Facebook

Chicken milanese at the Cottage, sister restaurant to Door No. 7

NEWTON — House of Tandoor (81 Union St.) will open in the neighborhood sometime in April or May. It is the new sibling of Himalayan Bistro, a Nepalese restaurant in West Roxbury, and a website advertising the forthcoming restaurant shows a plate of samosas.

NORWOOD — The town is down a restaurant from Down Under. Well, not quite. Outback Steakhouse (1212 Providence Hwy.) closed for good earlier this month, leaving only a few remaining locations in the area, including those in Somerville, Peabody, Randolph, and Hanover.

PEABODY — Tony C’s Sports Bar & Grill (210 Andover St.) opens a fifth location this May at the Northshore Mall. The restaurant will span more than 7,000 square feet of space and will have at least 70 high-def televisions to accommodate hordes of sports fans. The North Shore can look forward to outdoor dining space, Red Sox paraphernalia, and a menu including items like Philly cheesesteak wontons.

WATERTOWN — J. Dee Asian Bistro (98 Main St.) closed its doors in Watertown, and Ginger Exchange will take its place. With two existing locations in Cambridge’s Inman Square and Boston’s Back Bay/Symphony area, Ginger Exchange now has a “coming soon” note on its website for the forthcoming Watertown location, indicating a spring opening. The restaurant serves a mix of Japanese, Korean, and Thai cuisine, and it’s also related to Mission Sushi & Wok and the delivery-only Wow Wings.

WELLESLEY — The owners of the Cottage have a new restaurant on the way to Wellesley. Door No. 7 (165 Linden St.) will be less family-friendly and more “adult” and “sophisticated” than the Cottage, co-owner Laura Wolfe told Wellesley’s Board of Selectmen, with the team whipping up small plates in an open kitchen. There will also be an oyster bar. Look out for its arrival in late summer, around August.

March 7, 2018

Brian Samuels

Chandra Gouldrup, owner of the Farmer’s Daughter and the forthcoming Towneship in North Easton

CONCORD — Adelita (1200 Main St.) opens for lunch and dinner, bringing farm-to-table, organic Mexican food to Concord. (Really farm-to-table: The meats come from owner Kristin Canty’s own farm in New Hampshire.) Canty also operates Woods Hill Table in West Concord and has a restaurant headed for Boston’s Seaport as well, on the former site of the iconic Anthony Pier’s 4. The menu at Adelita, developed by Woods Hill Table’s executive chef Charlie Foster, features items like tacos, ceviche, aguachile de camarones, chorizo taquitos, carne asada plates, and churros for dessert.

LYNN — IronBound Marketplace(3-11 Mt. Vernon)will be an indoor/outdoor market for the North Shore, filling downtown Lynn with food trucks, permanent stalls, and a broad collection of vendors. A block party celebrating the arrival of the market is scheduled for April.

MALDEN — 3 Amigos (375 Main St.) has opened in Malden with a menu full of Mexican dishes like fajitas, fish tacos, and flan, plus tequila infusions. The restaurant makes its corn tortillas in-house and boasts a wide selection of drinks. A grand opening for the restaurant is scheduled for March 14.

NEWTON — El Basha Grille (880 Walnut St.)opened a few weeks ago in Newton, joining existing locations in Worcester, Westborough, and Sudbury. The Newton location is takeout only, offering Mediterranean and Lebanese cuisine, including kebab, mezze items, shawarma, moussaka, falafel, and so much more.

NORTH EASTON — Brunchers in southeast Massachusetts have been going nuts for The Farmer’s Daughter (122 Main St.) since it opened five years ago, serving up New England comfort food featuring plenty of local ingredients. These days, there’s dinner service several nights a week as well — aka “TFD After Dark.” But that’s not all: Chef-owner Chandra Gouldrup is just about ready to open the Farmer’s Daughter’s dinner-focused follow-up, Towneship, in a renovated 150-year-old church nearby (140 Main St.)

The restaurant will make full use of the old church space — think mezzanine seating, cathedral ceilings, and lots of exposed bricks and beams. There will also be two bars, a chef’s table, an exposed kitchen, and outdoor dining.

Cory Williams (Social, the Met) will be executive chef at the new spot, serving up New England cuisine. Stay tuned for an opening date, which is fast approaching.

Towneship [official drawing]

This will one day be Towneship

SALEM — Antique Table (26 Congress St.) expands to Salem this week, opening officially on Friday, March 9. The restaurant has existing locations in Winthrop and Lynn, serving pizza, pasta, seafood, and more.

WAKEFIELD — Gloucester’s Tonno will add a second location in Wakefield (175 North Ave.), which will span more than 4,000 square feet with seating for 110 inside and 65 outdoors on a patio. With a full liquor license, Tonno will serve the same Italian seafood-focused menu as in Gloucester. Owner Anthony Caturano is also behind the acclaimed Prezza in Boston’s North End (24 Fleet St.)

February 28, 2018

Simjang/Facebook

Simjang banchan

ARLINGTON — Fusion Taste (303 Broadway) has closed down temporarily but could reopen at the same location soon. The restaurant serves Japanese and Chinese dishes, including sushi, noodles, and more. Stay tuned for updates on its return.

Also in Arlington,Bagels by Us (789 Massachusetts Ave.) will close on March 16 after more than 20 years in business. It’s known for its bagels, along with sandwiches, salads, and other diner fare.

BROOKLINE — Hamilton (1366 Beacon St.), a forthcoming restaurant and bar near Coolidge Corner, will serve “good, simple, seasonal food, rooted in classic cooking,” as chef Nick Davidovich (formerly of West Bridge, Salts, and 80 Thoreau) told Boston Restaurant Talk. The 149-seat restaurant, which will have a bar section separate from the main dining room, will also serve beer, wine, and cocktails.

QUINCY — Dorchester’s Windy City Pizza will add a new location in Quincy at 195 Newport Ave. It will serve pizza, subs, salads, wings, and more, and if all goes well, the restaurant could open by the end of the year, offering service until 3 a.m. and delivery.

Elsewhere in Quincy, Sala by Fratelli’s is on the way to 470 Southern Artery, and the person behind it is John Milone, who runs Fratelli’s Pastry Shop (which has three locations in Massachusetts). Sala by Fratelli’s will seat 60, with a menu of desserts and drinks, coffee, and more. Look out for an opening in May.

WORCESTER — The team behind the acclaimed Deadhorse Hill has a new restaurant opening tomorrow, March 1. Simjang (72 Shrewsbury St.) features American-Korean dishes, including Korean fried chicken, pork belly bossam, raw bar items, and more. Soft serve will eventually be on the menu too — flavors like matcha and yuzu — part of a growing trend nationwide.

The team has lots of Boston-area ties: Jared Forman and Sean Woods, two of the co-owners, come from Strip-T’s and other area restaurants, as does chef de cuisine Mike Wenc, and general manager Ellen Benson is an alum of Island Creek Oyster Bar and Giulia.

Meanwhile, Stix Noodle Bar (72 Franklin St.) has opened in Worcester from New England Craft Restaurant Concepts, which also operates Brew on the Grid. The group recently closed down its Cambridge location of Brew on the Grid and will replace it with another Stix Noodle Bar restaurant. Stix serves noodle bowls, stir-fried dishes, and more.

February 22, 2018

The Backroom at Moody’s [official photo]

BROOKLINE — Takusan Sushi has closed, and now Xiang Yu China Bistro operates in the 1223 Beacon St. location, serving stir fry, noodles, and items featuring pork belly, beef with hot pepper, and whole fish dishes.

Elsewhere in Brookline, a replacement is on the way for Yasu, which closed down in 2016. Hamilton will open at 1366 Beacon St., and an early look at interior designs shows it to be an expansive space.

DEDHAM — A trendy salad restaurant chain based in DC, Sweetgreen, opens a new location in Dedham at 244 Legacy Pl. on Monday, February 28. The chain will donate proceeds from this opening day to Fresh Truck.

SPRINGFIELD — An MGM Casino in Central Massachusetts will boast several different dining options, including one from chef Michael Mina (of PABU), which will be a coastal Italian concept called Cal Mare. Other options will include The Chandler Steakhouse, South End Market, and TAP Sports Bar.

WAKEFIELD — Public Kitchen took over Caryn’s Sports Bar & Restaurant in Wakefield, opening in mid-February at 397 Main St. The owners have a connection to Giacomo’s, which has locations in Melrose and both Boston’s North End and South End, and the restaurant serves pub-style items like burgers, flatbreads and more.

WALTHAM — The popular Moody’s Delicatessen & Provisions on Moody Street in Waltham drastically expanded its restaurant this week and introduced a larger menu full of seafood and more. There are now oysters available on the half shell, along with scallops, hamachi tiradito, a salmon belly BLT, and a daily crudo. Other menu items include charcuterie, flatbreads, and French onion soup. Moody’s also recently expanded to Back Bay.

WELLESLEY — The tide went out for Wellesley’s juice wave with the closure of Thirst Juice Shop in January. The business had been around since late 2016, and it continues to operate a location in Downtown Boston. Meanwhile, another trendy restaurant will move into town this week: The aforementioned salad chain Sweetgreen opens at 180 Linden St. on Saturday, February 24, and will donate proceeds from the first day to Natick Community Organic Farm.

February 14, 2018

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Blue Ribbon pulled pork

BEVERLY — Poke continues to grow in popularity on the East Coast, this time landing in Beverly, north of Boston. Lolo Poke is now open (503 Rantoul St.) and serving the Hawaiian raw fish dish, as well as musubi — seaweed wrapped around rice and spam, tofu, salmon, or chicken.

BROCKTON — With existing locations in Falmouth, Saugus, and Northborough, Mexican restaurant Casa Vallarta just added another location in Brockton (610 Oak St.) All locations are family-owned, and the restaurants serve dishes such as burritos, fajitas, tacos, and enchiladas, plus a lengthy list of margaritas.

DEDHAM — Blue Ribbon BBQ made its debut in Dedham this week, opening on February 12 at 350 Washington St., per Boston Restaurant Talk. This planned expansion has been in the works since 2016. Blue Ribbon — with longstanding locations in Arlington and West Newton — is known for its pit-smoked barbecue, including platters of pulled pork, chicken, brisket, ribs, and more.

February 7, 2018

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The Angry Donut

FOXBORO — CBS Scene Restaurant & Bar (200 Patriot Pl.) closes down for lengthy renovations on February 12 after 10 years in business at Patriot Place. The renovations will coincide with a shift in management, as the Kraft Group and CBS have teamed up with Big Night Entertainment Group (Empire, Red Lantern, Explorateur, more) to run the restaurant. CBS Scene could reopen over the summer.

METHUEN — Pica’s Pub & Grill (10 Ayers Village Rd.)is open in Methuen, and it has a rich history in the area. In 1939, Albert Pica opened a restaurant called Garden Nite Cafe, and his family has run restaurants there ever since. Now, his great-grandson Shane Bernard, and Shane’s father Wayne, are running the new restaurant, which serves burgers, sandwiches (including a muffaletto), appetizers, salads, and entrees like baked mac and cheese and steak tips.

NEEDHAM — Petit Robert Bistro (45 Chapel St.)closed down towards the end of January, but a different restaurant is already lined up to take its place. Cappella will take over the Chapel Street space, under the auspices of Rob Picardi from Prezza in Boston’s North End.

Meanwhile, The James Pub & Provisions (1027 Great Plain Ave.) has opened near Needham Center, with a mix of small and large plates, including soda bread, grilled octopus, leek tart, duck confit salad, spicy beef tartare, seared monkfish, a burger, fish and chips, and grilled pork chops.

NEWBURYPORT — The Angry Donut(38 Washington St.)has found a home and debuted with limited hours last week. The former pop-up turned brick-and-mortar is now serving up doughnuts, scones, muffins, cinnamon rolls, cookies, brownies, and babka, plus coffee, espresso beverages, and tea.

SALEM — Mr. Crepe(83 Washington St.), which has a longtime location in Somerville’s Davis Square, has expanded north to Salem, opening with a familiar menu of stuffed crepes, pastries, soups, and more. The shop operates daily, serving breakfast through dinner.

January 24, 2018

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Adjarian khachapuri at Jana Grill & Bakery

BURLINGTON — Eddie V’s will take the place of Macaroni Grill, which closed down at 50 South Ave. last year. The Austin, TX-based chain of Eddie V’s is part of the Darden Restaurant Group and serves seafood and steak. It’s also coming to Boston proper.

Also in Burlington, Caffe Nero, the London-based chain of coffee shops that’s expanded with dramatic fashion in the Boston area over the last few years, has officially opened within the Burlington Mall (75 Middlesex Tpke.) It is situated near Au Bon Pain and Besito Mexican Restaurant.

FRAMINGHAM — Rasoi Gourmet Indian Kitchen (855 Worcester Rd.)has closed down after more than 20 years in business. A reason for the closure was not given, but posts on Facebook indicate the restaurant may pursue a new location.

MALDEN — Oppa’s Kitchen & Bar (157 Pleasant St.) is closed, at least for now; the business was seized.

NATICK — Kelly’s Roast Beef closes down this month after about 20 years in business in this location, which is inside of Jordan’s Furniture (2 Underprice Way). The owners are reportedly not renewing the lease on the space, though other locations of Kelly’s will remain in operation.

Meanwhile, the Natick Mall will get a Dave & Buster’s(1245 Worcester St.), which aims to take over a section of the current Sears, which is downsizing.

Finally, the owners of The Farmhouse in Needham have a new project planned for Natick. Buttercup is set to arrive at 13 West Central St. this spring from Dora Tavel-Sanchez Luz and Gabriel Sanchez, who aim to serve farm-to-table American dishes alongside a full bar. They’ve launched a Kickstarter campaign to help with funding.

QUINCY — Momo Cafe is up and running in Quincy at 649 Hancock St., serving a selection of desserts and pastries, plus tea and more. (It does not serve momo, Nepalese dumplings.)

SALEM — Smokin’ Betty’s BBQ closed its doors at 94 Lafayette St. on January 14 after a little under a year in business. The owners — who are also behind Gulu-Gulu Cafe and Flying Saucer Pizza Company, which remain open — shared a heartfelt message on Facebook announcing the closure, stating: “At the end of the day it really came down to simple math. We spent more money than we brought in and we projected a larger number of customers than we saw come through our doors.” They intend to continue offering Smokin’ Betty’s food for catering orders and perhaps reopen one day in a smaller venue.

WATERTOWN — Jana Grill & Bakery (2 Watertown St.) opened just a week ago, and it’s serving a menu of Armenian dishes, including egg boats, babaganoush, shawarma, flatbreads, and breakfast items. It’s open daily from 10 a.m. to 10 or 11 p.m.

January 3, 2018

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Ramen at Broth by the Hangover

ARLINGTON — Chilly Cow (451 Massachusetts Ave.) will convert into Abilyn’s Frozen Bakery, under the same ownership. The ice cream shop will serve largely the same items with some additions, with a goal of making a name for itself as a national wholesale brand.

SAUGUS — A planned expansion of Kane’s Donuts will likely happen this spring, as the popular shop prepares to open a location with a drive-thru window within the Essex Landing development, which many will remember as the site of the Route 1 miniature golf course and its recognizable orange dinosaur statue, which still stands.

TAUNTON — A new Fratelli’s Pastry Shop is open (1 Washington St.), and it joins two more in Quincy and Weymouth. Like its counterparts, the Taunton shop serves specialty cakes, cupcakes, pastries, cookies, pies, and breads, in addition to a menu of sandwiches, salads, pizzas, calzones, and more Italian dishes. The Taunton bakery is open Monday through Friday from 7 a.m. to 6 p.m., Saturday from 8 a.m. to 5 p.m., and Sunday from 9 a.m. to 3 p.m.

WELLESLEY — The Cottage (190 Linden St.) temporarily closed down on January 2 to allow for updates, including a menu change and interior renovations courtesy of Taniya Nayak, a former HGTV host and designer who has worked on several restaurants in the area, including Yellow Door Taqueria and Lower Mills Tavern, among others. Her designs for The Cottage will reportedly feature natural wood and greenery. Culinary director Peter Hansen will oversee updates to the menu. Expect The Cottage to reopen mid-January.

WEYMOUTH — Gourmet Oriental (625 Washington St.)has closed down. The restaurant served a mixture of Chinese dishes and offered karaoke, live music, and other entertainment.

WORCESTER — The team behind The Hangover Pub (Worcester’s bacon-filled restaurant) has a new restaurant focused on ramen. Broth is now open next door at 106 Green St., serving five different soups (including a vegetarian option), light appetizers, several cocktails, and two desserts made with bacon.

December 27, 2017

The Angry Donut/Facebook

The Angry Donut

LEXINGTON — Yangtze River(25 Depot Sq.), a Chinese-American restaurant that first opened in the 1970s, has closed down, per Boston Restaurant Talk. It served lunch and dinner, plus dim sum on the weekends. A different restaurant called Sanyo will take its place.

MARLBOROUGH — A new spot joined the interesting restaurant names category: Thairiffic is now open in Marlborough (128 Main St.), serving items like massaman curry, tom yum soup, and fresh rolls. The restaurant also offers takeout.

NEEDHAM — It’s been many months since chef Rachel Klein departed the restaurant that bears her initials, RFK Kitchen (30 Dedham Ave.), and now it’s getting a rebranding. L&K (“lounge and kitchen”) grandly reopens tomorrow, December 28, with new managers and a new menu by new executive chef Matthew Kovach. There’s also a new cocktail menu and selection of “lounge bites.”

NEWBURYPORT — A pop-up called The Angry Donut has permanent aspirations. Founder Tom Quill is a native of Newburyport, and he connected with baker Jill Passen to launch The Angry Donut, appearing as a pop-up and at farmers markets around the region. Now, they’re working to secure a permanent location and have launched a Kickstarter to help fund the process, offering rewards for those who donate.

WESTFORD — Go to The Okipoké(8 Cornerstone Sq., Unit B) and eat yourself some fish. The new restaurant in Westford serves a wide range of options, including bowls, burritos, and salads, topped with tuna, salmon, shrimp, tofu, and more.

WORCESTER — A place for Vietnamese noodles and seafood opened recently in Worcester. My Sister’s Crawfish II(442 Park Ave.)joins Dorchester’s My Sister’s Crawfish in serving rice plates, bun, noodles, spring rolls, and crawfish by the pound, plus bubble tea.

December 20, 2017

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Tuna poke tostadas at Bueno Malo

ANDOVER — “The flavors of Mexico meet the heartbeat of Southern California” at Bueno Malo, which opened about six weeks ago in Andover. Mike Reidy and Franco Lozano III teamed up for the restaurant, which has a full bar and serves tacos and burritos stuffed with steak, grilled chicken, shrimp, fish, bean and cheese, and even tater tots. For dinner, there are wings, taquitos, ceviche, nachos, and street corn.

DEDHAM — Legacy Place continues to grow its food and beverage options, adding one more this week: Temazcal Tequila Cantina’snewest location, now open, spans 7,000 square feet, filling nearly every inch with Mexican dishes and more than 250 varieties of tequila.

NORTH ANDOVER — Howling Wolf Taqueria, featured in Eater Boston’s Salem dining guide, already has one fast-casual location in Marblehead, but this spring it will add another in North Andover. The new Howling Wolf Express will operate with a full liquor license within a space at 550 Turnpike St.

SAUGUS — One of the most recognizable plots of land in Saugus will soon be home to a new restaurant. A development project at the site of the former Hilltop Steak House will bring a 110 Grill restaurant to the area, along with an undetermined fast-casual restaurant. The Saugus 110 Grill will join several existing locations around the state, and a bunch more are on the way.

SWAMPSCOTT — Local-born chain B.Good will expand to the North Shore, adding a restaurant in Swampscott at 450 Paradise Rd. B.Good serves a line of locally-sourced fast-casual meals, including salads, burgers, sandwiches, and grain bowls.

WALPOLE — A source for beer will go quietly into the night in Walpole: British Beer Company on Route 1 will shutter on Christmas Eve, with reports indicating the business couldn’t reach an agreement with the landlord. There are 13 other locations in the region.

December 13, 2017

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Mooyah burgers

BERLIN — Mooyah Burgers, Fries & Shakes opened its newest Massachusetts location on December 11 (48 Highland Commons East). The Texas-based fast-food chain serves a menu true to its silly name, focusing on burgers, which are topped with items like bacon and jalapeños. There are turkey burger and chicken options for sandwiches as well, and the restaurant also has vegetarian options, plus hot dogs, french fries, and salads, along with shakes.

BRAINTREE — The Braintree side of the Weymouth Landing development will welcome a new restaurant, Bates Bar and Grill(2 Commercial St.), taking the place of the Landing Pub and Ultimate Pizza, which were torn down after a fire.

MELROSE — A restaurant serving sushi and pan-Asian dishes is now open in Melrose. Tsukiji Bistro is located at 505 Main St., in the same building as Stearns & Hill’s Bistro.

SALEM — Stacia’s Place closed down (97 Bridge St.) on December 1. The restaurant had been around for 35 years, serving subs of all varieties, along with soup, salads, wings, hot dogs, and several other items.

Also in Salem, Victoria Station has been shut down, with reports indicating that it had not renewed the lease for the space at 86 Wharf St.

WELLESLEY — Smith & Wollensky plans to open a steakhouse location in Wellesley — taking over the longtime Blue Ginger space at 583 Washington St., as previously reported — and has set a target opening date for mid-April 2018. There are two existing locations in Boston proper, along with other steakhouses in Chicago, Columbus, Houston, Miami Beach, and London.

November 29, 2017

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Fiorella’s Concord

CONCORD — Fiorella’s has arrived in Concord, joining an existing location in Newton (and takeout-oriented siblings dubbed Fiorella’s Express in Belmont, Cambridge, and Brighton). The new restaurant, located at 24 Walden St. (the former Bondir space), serves the familiar menu of Italian dishes in a full-service dining format.

FRAMINGHAM — The beloved J&M Diner is back in business after a devastating fire pushed it out of its original home back in March. The new restaurant opened at 50 Worcester Rd. at 6 a.m. on November 27, with a line out the door.

WALTHAM — A Brothers Marketplace is on the way to Waltham and will open within The Merc at Moody and Main (45 Moody St.), per Boston Restaurant Talk. There are other locations in Weston and Medfield, offering retail goods along with prepared foods.

November 22, 2017

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Blue Canoe Cafe storefront

CONCORD — A new market on the way to Concord will also serve prepared foods, and the folks behind it also run Trail’s End Cafe and Lincoln Kitchen. Concord Market will be located on Lowell Road and could open in about a year.

DEDHAM — Yep, there’s another Caffe Nero open. This one’s at Legacy Place (218 Legacy Pl.); it debuted on November 20.

MARBLEHEAD — A new place for coffee and food will open within a storefront on School Street that was previously home to Atomic Cafe. Blue Canoe Cafe (14 School St.) will serve coffee, sandwiches, smoothies, and baked goods, along with bags of Atomic coffee. Renovations are underway.

PEABODY — Seawitch Restaurant & Oyster Bar, a longtime restaurant and fish market, is now under new ownership with a new name — well, two: The market arm of the business became North Shore Lobster and the restaurant became SeaGrilz. Both are open and located at 203 Newbury St. (Rte. 1).

Peabody will also see the addition of a La Siesta restaurant, which has an existing location in Winthrop. The Mexican restaurant will open within a building under redevelopment at 1 Main St.

November 15, 2017

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Pressed Juicery juices

LYNN — A Central American chicken chain called Pollo Campero (25 State St.) grandly opened a location in Lynn this week, serving fried and grilled chicken. There are also two other locations nearby, in East Boston and Chelsea.

WAKEFIELD — A new restaurant called Public Kitchen (395 Main St.) will take over for Caryn’s Sports Bar & Restaurant in Wakefield. The partners in the new restaurant are all connected to Giacomo’s, which has locations in Melrose and both Boston’s North End and South End. Expect to see pub-style items like burgers, flatbreads, wings, and chili.

WELLESLEY — California-based Pressed Juicery has a new location in Linden Square (180 Linden St., Suite 107), where it offers cold-pressed juices and frozen treats. There’s also a location in Cambridge’s Harvard Square and one on Newbury Street in Boston.

WORCESTER — A 1920s-themed restaurant called Josephine (551 Main St.) will open within the Hanover Theater in Worcester around spring 2018, and the person behind it is Chris Rassias, who also operates The Farimount Grille in Hyde Park.

November 8, 2017

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Singh Saab

ARLINGTON — Waltham’s Santa Banta has officially relocated and reopened in Arlington as Singh Saab(444 Massachusetts Ave.). The restaurant offers a large menu of Punjabi dishes and a lunch buffet.

BURLINGTON — Singh Saab also got a sister restaurant in Burlington this week, an Indochinese restaurant called Singh Ching (184 Cambridge St.)

NEW BEDFORD — dNB Burgers (22 Elm St.)once again fell victim to vandalism this week, with a Facebook post showing a brick that had been thrown through one of the windows. This is the fourth instance of vandalism or break-in at the restaurant.

NORTH SCITUATE — A fire destroyed 50-year-old Jamie’s Grille & Pub in North Scituate this past weekend, and the building will likely be torn down. A post on the restaurant’s Facebook page indicated there were no injuries. There is no word yet on whether the owners will rebuild.

November 1, 2017

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Friendly’s ice cream

MARLBOROUGH — In an attempt to rebound from closures, Friendly’s is testing a new prototype restaurant in Marlborough, with plans to open more locations in the next several years, MassLive reports. The new restaurants feature drive-through windows, which 10 existing locations will also get. The Marlborough location is slated to open on November 6 at the Apex Center on Route 20 (180 Boston Post Rd. W.)

NEEDHAM — The James Pub & Provisions will open within the former home of the Centre Cafe (1027 Great Plain Ave.), per Boston Restaurant Talk. The owners aim to “bring the pubs of fond memory into the light once more,” according to the restaurant’s website, and it will reportedly open some time this fall.

WOBURN — A new restaurant called Shallots (920 Main St.) opened in September with an Asian fusion lunch and dinner menu that includes items like stir-fry noodles, panang curry, mango fried rice, chili duck, steak, and spicy eggplant, among others.

October 25, 2017

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Spiga

LYNN — The White Rose Coffee House has closed, as The Daily Item reports, due to drama prompted by anti-police statements that the owner’s daughter (and a manager at the cafe) made on Facebook. Owner Kato Mele apologized, fired her daughter, and invited police to the cafe to make amends, but it was not enough.

NEEDHAM — The nearly decade-old Spiga (18 Highland Cir.) has reopened after a big revamp, with chef Marisa Iocco in charge as the new co-owner. The Italian restaurant underwent a menu and design overhaul over the summer.

PEABODY — Regina Pizzeria has closed down its location at the Northshore Mall, sharing an update on Twitter that “we closed at that location because the Mall took our space to make a new entrance.”

WOBURN — Arcenia’s Cucina Rustica closed its doors in Woburn and has now been replaced by a different Italian restaurant called Fortunato’s (428 Main St.)

October 18, 2017

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Davio’s in Braintree

BRAINTREE — Davio’s officially opened its newest location in Braintree this week at the South Shore Plaza. This is the ninth location for the restaurant.

CHELMSFORD — The Establishment is a family owned and operated restaurant at 75 Princeton St. that debuted in September with a menu ranging from burgers and pizza to baked haddock, steak tips, and more.

CONCORD — As Country Kitchen owner Trish Irons prepares for retirement, the restaurant prepares to close on December 15, per Boston Restaurant Talk. Irons is pursuing options, including having someone else take over the restaurant.

LOWELL — Loui Loui Louisiana Seafood opened a new location in Lowell a few months ago, and its recent growth has gone beyond the Northeast. The restaurant had just two other locations when it opened in Allston earlier this year (in Stoneham, Massachusetts, and Fort Lee, New Jersey), and now its presence reaches as far as Duluth, Georgia, with six total restaurants.

STONEHAM — One restaurant closed down and another is on the way to Stoneham, just north of Boston. Felicia’s (423 Main St.) shuttered over the weekend after more than 50 years in business. Meanwhile, chef Patrick Campbell (previously of Cafe ArtScience and No. 9 Park) plans to open The Stones Common House & Kitchen in the town square.

October 11, 2017

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Cook in Needham

BRAINTREE — Davio’s Northern Italian Steakhouse will soon add a new member of the family with the opening of its Braintree restaurant at 250 Granite St. The massive restaurant, slated to open early next week at South Shore Plaza, spans 10,000 square feet and serves pasta made in-house, seafood, beef entrees, and more.

DEDHAM — Fast food chicken chain Chick-Fil-A (140 Providence Hwy.) opened its eleventh location in Massachusetts last week. The beloved, albeit controversial, restaurant is known for giving away free chicken to the first 100 customers on opening day, and Dedham’s opening drew a crowd ahead of time.

NEEDHAM — Cook (109 Chapel St.) opened over the weekend, joining an existing location in Newton (825 Washington St.) Right now, Cook is open for dinner, but lunch and brunch will follow soon. The restaurant seats 115 and serves items like lobster sliders, chili-rubbed flat-iron steak, and tagliatelle with meatballs.

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