RadioBDC Logo
| Listen Live
< Back to front page Text size +

Towne to open July 27

Posted by Devra First  July 15, 2010 01:25 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article


Photo/Allan Dines

Towne, the new Hynes Convention Center restaurant from the Lyons Group and chefs Lydia Shire, Jasper White, and Mario Capone, is almost ready for business.

Given the lineup, you can bet on culinary whimsy, New England seafood, and Italian fare. The menu is designed for both casual snacking and more formal dining. Customers will find pizza, handmade pasta, steaks, a lobster roll, and baked, stuffed lobster. The menu also features dishes from around the world, the origins of which are denoted by a flag. ("It's a Small World After All" is suddenly stuck in my head.) Sample dishes include razor clams a la plancha with Basque piment oil, paratha with green onions, Peking chicken with pot pie, and the crunchy Persian rice dish called tadiq.

Most dishes will be priced under $20, with some in the $30 range, and a few meant for sharing in the $40s.

About Dishing

What's cooking in the world of food.


Sheryl 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.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.