Word on the Street
James Beard Award-winning chef Tony Messina will take the kitchen lead at this second location to prioritize an immersive culinary experience with a monthly rotating program called The Current, that spotlights a single theme and is designed to engage the diner in culinary craft.
Boston.com - Read More
The menu changes based on purveyors and theme; this month, it’s Wulf’s Fish: chilled oysters with blood orange; warm peekytoe crab dip; and roasted haddock in tomato sauce with potatoes and capers. There’s an adjacent cocktail lounge, The Stillroom, highlighting botanical drinks.
Boston Globe - Read More
The Burlington-based restaurant will open a second location, this time in South Boston, in March. The Southie spot will feature a food menu overseen by James Beard Award-winning chef Tony Messina, formerly of Uni Boston
Boston Business Journal - Read More
The rotating menu is intended to change every 6-8 weeks and spotlight dishes sourced from a single purveyor or producer.
For example, the opening menu of “The Current” features Boston-based seafood purveyor Wulf’s Fish. Sample dishes include warm Parker House rolls, chilled Eros oysters, roasted haddock “Pizzaiola” and steak frites.
MassLive - Read More
A James Beard award-winning chef has a new role in Southie. Tony Messina (Uni) will oversee the culinary program at South Boston’s Common Craft (85 Damrell St.), slated to open in March.
Boston Globe - Read More
A new dining destination will be making its debut in South Boston next month, and it’s arriving with some serious culinary firepower.
Boston Chefs - Read More
Craft is a funny word when it comes to food and drink; it’s easy to reduce it to an overused buzzword, especially in the beer world. But the Common Craft team, led by founder Larry Leibowitz (who previously co-owned Salem restaurants Bambolina and Kokeshi), uses it earnestly.
Boston Magazine - Read More
James Beard Award-winning chef Tony Messina is officially back in action this week with the opening of Common Craft in South Boston, a brand new neighborhood restaurant built around seasonal cooking and New England producers.
Boston Chefs - Read More
While their first location is beverage-forward, Common Craft in Southie leans into seasonality and craft when it comes to food, with James Beard Award-winning chef Tony Messina at the helm. Its opening menu includes chilled oysters from Maine, roasted haddock “Pizzaiola,” and steak frites with duck fat fries.
Boston.com - Read More