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.
What's cooking in the world of food.
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.