Groundbreakings, topping-off ceremonies and grand openings have become commonplace at Boston Landing, the mixed-use development that has sprung up along the Mass. Pike. The Boston Bruins practice facility, New Balance offices and a new commuter rail stop are all complete, while work on a Boston Celtics practice facility, a hotel and a residential building are all underway.

Entering the fray in mid-June is Rail Stop, the first Boston restaurant from the Gloucester-based Beauport Hospitality. “It’s an opportunity that we just couldn’t pass up,” says Ray Johnston, managing director of Beauport, which operates the Seaport Grille and the Beauport Hotel among other spots in Gloucester. “Boston Landing is really going to change the neighborhood, and it opens up a whole new neighborhood and a whole new area.”

Rail Stop is named in honor of the new stop—the first in that section of Brighton in nearly 60 years—and the restaurant’s interior is meant to evoke the heydays of 1920s and ’30s rail service. There are antique globe chandeliers and barrel-vaulted ceilings, with some seats designed to recall a railroad boxcar. Rail Stop seats 284 inside, including the 30-seat bar and 35-seat private dining room, and a patio provides an additional 62 seats outside. “The view is pretty significant,” says general manager Josh Medeiros. “It’ll be a cafe-like experience out there.”

The kitchen is helmed by executive chef Jonathan Schick, who plans for a bar-bites menu with familiar items such as fried tempura, mussels, pizza and a burger topped with a caramelized onion aioli and tomato jam. The lunch menu will cater to an on-the-go crowd with plenty of salads with protein add-ons. On the dinner menu, starters will include a baby kale salad served with seasonal fruit, and entrees will feature a daily risotto such as sweet corn and leek, pastas like a white clam bucatini, local seafood and a variety of steaks, including a dry-aged New York strip sirloin. “As far as our entrees go, we want to make it easy,” Schick says. “At a lot of places, it’s tough to read the menu. But for the opening, I wanted to make it easy with identifiable food that’s essentially comfort food done well.”

Schick jumped at the chance to lead the Rail Stop kitchen crew and join Medeiros, who dove into Brighton’s history to find artwork and other decor touches that pay homage to the old neighborhood. But it’s the prospect of serving the newest additions to the neighborhood—Boston Landing and its workers and residents—that will likely be the true engine for Rail Stop’s business. “They’re telling me that the New Balance facility is basically going to flood our doors at noon,” Schick says. “So we’ll be ready.”

Rail Stop 96 Guest St., Boston (617-254-0044)

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