Coming soon: Relax at Downtown Crossing’s wig store (27 Temple Place), a soon-to-be cocktail bar by the team behind JM Curley and Bogie Square. An early version promises 1970s-inspired drinks (Tab, anyone?), small plates, and hair-themed tokens. It’s not just fantasy: it’s in the space once known as Wig World.
Rising Greek Empire Salonika continues to grow with two more restaurants slated to open in September in Back Bay (316 Newbury St., in Old Steve’s Greek cuisine space) and Beacon Hill (1 Beacon Street). Try the chicken souvlaki, spiced lamb meatballs, grilled spanakopita and frozen yogurt, overseen by chef Jody Adams (Rialto, Port).
Be on the lookout for Mediterranean coastal restaurants La Gallina, coming to MarketStreet Lynnfield (1150 Market St.) in mid-September. It’s large — 260 seats, with an indoor and outdoor patio — and has a menu of grilled seafood, marinated meats, and pizza that spans Spain and Greece.
Openings: Want moose and ostrich? Direction Beacon Hill: Chef Brian Poe (Parish cafethe Tip Tap Room) and his partner Nick Giannotti have officially opened the doors of Crane River Cheese Club (138B Cambridge St.), a specialty grocery store featuring premium meats and wild game. They also peddle cured meats and sliced cheeses, seafood and shellfish, and produce. Poe started the business during the pandemic, sourcing rare meats and cheeses for loyal customers. For those who prefer not to DIY, there is a slate sandwich menu.
Extensions: from Union Square Juliet is now open in a 75-seat venue (263 Washington St.), with a full bar and an emphasis on Niçoise cuisine. Dine on meunière hake, omelettes, steak frites, mussels and more every night except Tuesdays from 5 p.m. Look for breakfast, brunch and lunch soon.
Special Events: Eat fried chicken and listen to banjo tunes on Friday, September 9 at Lily P in Kendall Square (50 Binney St.), when conductor Chris Parsons hosts the 2nd Boston Bluegrass Revue. The free concert begins at 8 p.m., and budding musicians are encouraged to bring their own instruments (but not their own food).
Kara Baskin can be reached at email@example.com. Follow her on Twitter @kcbaskin.