Grotto chef Scott Herritt has taken over the Marliave, which he says closed a year and a half ago after operating for more than 120 years. He's restoring what he calls a "dining landmark." Here's part of the message he sent out today:
"The Marliave will reopen this spring and will feature two dining rooms and an oyster bar. The menus will reflect the history of the establishment, which has operated as a French, Italian, and New England restaurant, and even as a speakeasy and illegal distillery (liquor and label print equipment was seized many times during Prohibition). We are respectfully restoring this beautiful restaurant to retain its vintage design ... repairing the original tin ceilings and walls, installing a vintage marble bar and oyster bar, refinishing wood floors, repairing mosaic floors ... and are doing our best to retain classic details down to the black and white color scheme."
The restaurant's at 10 Bosworth St.; the upstairs will serve the likes of butter-poached lobster and beef Wellington; the downstairs will offer Prohibition-era cocktails, oysters, rarebit, and roast beef with Yorkshire pudding. Prohibition-era cocktails and oysters? Sign me up.
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.