Food & dining

Tables

These cocktails may steal the show in the Theater District

Openings:The Ghost Walks is slated to open on April 18 in the Theater District (57 Stuart St. at Tremont Street). Enjoy cocktails with visual intrigue (served in popcorn boxes or in camera lenses); cocktail maven Peter Szigeti (Committee) is the general manager. Chef Aaron Lhamon (Wink & Nod) serves sashimi, seared foie gras, braised short ribs, pig head tacos, and ghost-chili-cured bacon sticks.

Egyptian restaurant Baity has opened in Medford (84 Spring St. at Washington Street). Feast on certified halal meats, falafel, grape leaves, and spinach pie.

Coming soon: Healthy stir-fry and salad chain Honeygrow launches two Boston locations of Minigrow on April 27 (125 Summer St. at Lincoln Street and 565 Boylston St. at Clarendon Street). On opening day, the first 100 eager diners eat free. For the rest of the day, Minigrow will donate $5 to ArtsBoston for every salad or stir-fry sold. The “chicken jawn” is their no-substitutions signature: wheat noodles, whole roasted chicken, sweet and sour onions, black truffles, miso corn, chives, and parmesan. Or go rogue and mix hot or cold noodles with sauces (black pepper tahini, ginger scallion), dressings, and your favorite proteins (tofu, chicken thigh, roasted pork, crab, salmon). Top it all off with roasted mushrooms, miso corn, seaweed kimchi, and other delicacies.

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Trucks:Wahlburgers launches a food truck at Dorchester’s South Bay Center (8 Allstate Road); there’s an unveiling at 11 a.m. on April 19 with Wahlberg family members on site (at press time, there was no word whether Donnie or Mark would make the scene). The first 100 guests get a free burger and tots. The truck will be open Thursdays through Saturdays, unless it’s off-site for a special event. A restaurant is planned for the South Bay Center later in 2018.

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Changes: L’Bernardin alum Robert Sisca has returned to Back Bay hideaway Bistro du Midi with an updated menu, including a new brunch menu launching this month: Belgian waffles with foie butter, lamb belly, and potato hash, and a raw bar.

KARA BASKIN