Chickpeas to Chia Seeds


Famed for its falafel, Rami’s will celebrate 25 years in Brookline’s Coolidge Corner on May 31. But Rami’s owner Haim Cohen (son of the eponymous Rami) isn’t content to simply celebrate the occasion. He plans to open Pure Cold Press, a juice-focused vegetarian restaurant, next door. It will serve three meals a day, ranging from buckwheat pancakes and porridge for breakfast to a lunch and dinner menu that will include sandwiches such as smoked egg salad with kimchee on ciabatta, a full salad bar with six “base options” such as kale and arugula, stews and soups, chia and acai bowls, and, of course, organic juices. At least 10 cold-pressed juices and nut milks will be available, with enhancements such as ginger or turmeric “booster shots.” Raw snacks and healthy desserts will round out the seasonal menu, which is expected to change weekly.

That menu is all kosher, with artisanal breads trucked in from a special Connecticut bakery and operating hours that accommodate the Jewish Sabbath (it’s closed from 3 pm Friday through Saturday). Cohen describes the decor, which is heavy on recycled materials, as “a modern, cool-school take on cafeteria” style. With Pure Cold Press slated to open in early May, he’s already talking about hopes to expand the concept. “Let’s see how the first one does,” he says confidently.

Play with Fire…

Speaking of expansion, the team behind the successful FIRE + iCEJim Miller and Rafael Barbosa (pictured)—has devised a new take on its concept. Tucked under the Berkeley Street FIRE + iCE, underFire is positioned as a “neighborhood chill lounge.” The menu’s “build-a-burger” feature echoes the FIRE + iCE you-pick-the-ingredients theme, with toppings and sauces ranging from fried eggs to Sriracha mayo. And there’s the requisite extensive selection of cocktails and craft beers, which can be savored at an elegant tigerwood bar under state-of-the-art lighting.

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