Friday, March 7, 2014
There have been a lot of rumors going around regarding the opening date of Boone's Fish House & Oyster Room, the latest restaurant from Harding Lee Smith.
I went straight to Smith (who told me last spring he was hoping to open June 15) to get an update. He says it won't be Friday, "as far as I know."
So, when? "Very soon. Imminent would be a good word."
If you're already wondering what you should order at the new restaurant on Custom House Wharf, Smith has posted the extensive lunch and dinner menus on Boone's new web page. The selection is certainly ambitious, ranging from chowders and fried seafood to full shore dinners. There are burgers and hot dogs, too, including a "fish dog" lobster-scallop sausage served with saffron, pickled cabbage and fennel.
And yes, baked stuffed lobster makes an appearance on the menu as well. The original Boone's restaurant, founded in 1898, is the place that put baked stuffed lobster on the culinary map.
As a born-and-bred southern chick, I'm looking forward to trying the Oyster Room's "lobster hush puppies" with redeye mayo - quite an upgrade from the catfish and hush puppies I loved when I was a kid.
Helping Smith oversee the whole operation at Boone's will be executive chef Bryan Dame. Sean Doherty, former chef de cuisine at The Corner Room, will now be Boone's chef de cuisine. Doherty formerly worked at Primo in Orlando and at the Back Bay Grill in Portland.
Here's a look at the inside of Boone's when it was still undergoing renovations:
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.