Boston certainly has its fair share of trendy pop-up shops, bars and restaurants. Unfortunately, with our busy schedules, it's hard to find the time to enjoy them before they're gone.
These four pop-up eateries have each signed on for long-term appearances in Kendall Square, Harvard Square, Fort Point and Lower Allston, so you'll have all spring and summer to get a taste!
1. Sullivan’s Castle Island at the Hood Milk Bottle
The iconic Hood milk bottle snack stand at Fort Point is hosting a limited-menu pop-up from the ever-popular Sullivan's Castle Island. Enjoy, lobster rolls, hotdogs and soft serve ice cream now through the end of September, seven days a week, from 11 a.m. until 4 p.m., and until 9 p.m. on Fridays.
2. The Dining Car at Commonwealth Kitchen at Kendall
Dorchester's Commonwealth Kitchen at Kendall hosts food trucks, farmers’ markets, and other transient culinary businesses. This spring and summer, the popular Dining Car food truck will call CWK its temporary home, serving lunch Monday through Friday from 11 a.m.-2 p.m.
While CWK does not offer indoor seating, customers are welcome to carry their takeout to the adjacent public park managed by the Kendall Square Association, which offers umbrella-covered seating.
3. Abide on the Parsnip Patio
Starting this Memorial Day weekend, pop-up tea bar, Abide will serve four of their signature matcha and black tea drinks from the patio bar at Parsnip in Harvard Square every Saturday and Sunday through September.
Try the Godfather, with strawberry, milk, and matcha; or Foggy Bottom, ceylon tea with lavender, coconut, bergamot, and milk. All drinks are non-alcoholic and served during Saturday Happy Hour from 1-4:30 p.m., and Sunday brunch from 11:30 a.m.-2:30 p.m. They can also be taken to go for $6 each.
4. Rabottini's Pizza at the Former Stone Hearth Pizza
The former Stone Hearth Pizza space on Western Avenue in Allston will be taken over by Rabottini's Pizza from mid-June through the fall. They will serve full pizzas only (no slices)Tuesday-Saturday from 5-10 p.m. with five or six house options - including some new flavors, build-your-own toppings, and two seasonally rotating salads.
“My intention is to make the menu heavily seasonally rotational, and to pull on my relationships with farms in the area,” founder, Dan Roberts tells Boston Magazine.
H/T to Boston Magazine