New Gastropub & Pizza Bar Boasts "Cleanest Air Possible"

New Gastropub & Pizza Bar Boasts "Cleanest Air Possible"

It is always refreshing to hear of a new restaurant opening up in Boston, especially amid all the chaos of the past year.

SOURCE Gastropub & Pizza Bar is the first establishment owned by veteran hospitality pro Daniel Roughan. He describes his new venture as "a fresh, modern approach" to a relatively simple concept.

The farm-to-table pizzeria will open to the public Saturday in Harvard Square. And having been newly renovated during one of the most unique years in recent memory, SOURCE will also boast a state-of-the-art air filtration system to help keep guests safe and healthy.

It is part of Roughan's long-term plan to make a difference for people and the planet using sustainable products and ingredients. He would eventually like to expand throughout the country with each restaurant sourcing from within 100 miles of their location.

“It’s something I want to commit to and make a real difference with our Source footprint,” Roughan told

SOURCE is located at the former site of Cambridge Engine 1, the area's first fire station. Although previously renovated into a restaurant, Roughan has certainly put his own spin on the place.

“It’s an entirely different space now,” he said. “The [former] space was very minimalist. It had dark cherry wood paneling throughout. It was very dark. My concept is more alive and fresh.”

And speaking of fresh, SOURCE will specialize in rustic yet refined food including authentic Neapolitan-style pizza cooked in a wood-fired oven. 

Roughan plans to offer an assortment of small plates, entrees and homemade desserts from local ingredients as promised. The chopped salad is made from Wards Berry Farm romaine lettuce with crispy chickpeas and aged cheddar, and the wood-fired oven roasted black bass is locally caught. 

“It’s about quality in the ingredients. I want people to take that first bite and be transported,” Roughan said.

He also plans to offer a fresh and unique craft and local beverage program at SOURCE. Most of the wines are organic, biodynamic, and sustainably grown while the beers are provided by local breweries such as Nightshift, Aeronaut, and Idle Hands.

Shareable cocktails will be crafted from liquor sourced from area distilleries like Bully Boy, Crooked Oak, and Short Path.

SOURCE will be open daily for lunch and dinner and offer brunch on Saturdays and Sundays.

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