As the latest full-service Boston installment from the Franklin Restaurant Group, Our Fathers Restaurant, Bar and Deli will bring two concepts to one Allston location. Chef Jameson Poll’s elevated takes on traditional Jewish cooking will be the focus of the restaurant offerings, while takeout options are available starting at 7 am on weekdays and 9 am on weekends.

“Our restaurants are always neighborhood restaurants,” says owner Dave DuBois, whose other ventures include Franklin Cafe and Citizen Public House & Oyster Bar, as well as fast-casual chain Tasty Burger. “What differentiates it is just the caliber of food and that this style of food is so unique. I think that with Jameson on board, he’s bringing a whole different level to it.”

The restaurant menu, consisting of a variety of small appetizers and shareable plates, will feature several dishes utilizing spice-driven flavors from the Sephardic Jews of the Iberian Peninsula and the Mizrahi Jews of the Middle East, such as challah-
wrapped cod with coconut curry nage, mussels, turnips and winter greens, and lamb on cinnamon sticks with tehina and pomegranate seeds. The casual takeout fare from the deli will include breakfast sandwiches, bagels, soups, pastries and made-to-order sandwiches and salads.

At the bar, the gin-centric cocktail menu curated by beverage manager Kayla Quigley will boast drinks such as the WC Fields with Malfy Con Limone gin, dry curacao, cranberry syrup, lemon bitters and egg white.

“In our bars, we try pretty hard to pick a particular type of spirit and really concentrate on that spirit,” says DuBois, who notes that some local distillers such as Bully Boy and Wire Works will be making batches that are exclusive to Our Fathers. “We feel like gin is such a sophisticated spirit with so much range that we can really introduce a whole different side of it to people that they’re not normally used to.”

The space boasts a midcentury modern feel with wooden overtones, fixtures from the ’40s, ’50s and ’60s, and a dining room that seats about 90 (including seating for eight at the chef’s table in the deli after hours). With a menu blending tradition and innovation, DuBois hopes that Our Fathers will broaden diners’ views of modern Jewish cuisine when it opens in December.

“I’m excited for people to come and get a great pastrami sandwich and a perfect bowl of Matzo ball soup,” DuBois says. “But I’m also excited about them being able to come in and taste food that will expand their idea of what Jewish cooking is and reflect what Jews all over the world are cooking today.”

Our Father’s Restaurant and Deli 97 N. Harvard St., Boston ourfathersdeli.com