There’s a second location for entrepreneur Scott Herritt. The chefowner of Grotto, at the base of Beacon Hill, has opened Marliave, steps from the Park Street T station. Herritt is pitching Marliave’s menu as “New England–sourced food with Italian and French influences.” What does that mean? “It’s food you know — steaks, rack of lamb, steak frites — but not authentically Italian or French. Like, you don’t find shrimp scampi in Italy,” Herritt says. Upstairs, Marliave will be a finedining, Whitetablecloth space; the downstairs café is a more casual bistro, with a 15-seat marble bar.
There’s at least one more gasp of summer on September 14, when the Samuel Adams Brewery in Jamaica Plain, along with the Massachusetts Aquaculture Association, hosts a Shellfish Shindig celebrating local mollusks. The event features local chefs and shellfishermen demonstrating preparation and cooking and shucking techniques, plus plenty of local oysters, quahog clams, steamers to eat and Sam Adam