“In keeping up with today’s restaurant trends, we understand that there is a growing market for oyster bars in Boston,” explains owner Frank DePasquale. “So, we are reconcepting Mare to fill this need. Everything that our loyal customers loved so much about our restaurant will remain the same, there will just be a new life to the space and a new focus to the menu.”
Under the creative direction of Executive Chef Greg Jordan, the new Raw Bar menu will focus on a locally-sourced oyster program while continuing to pride itself on the philosophy of creating simple yet elegant dishes highlighting the natural flavors of its fresh, sustainable seafood. The Mare Oyster Bar will offer the finest selection of oysters around, with six to eight varieties from diverse farms all located in the Northeast.
The traditional Mare Natural menu will still be offered, boasting hormone-free beef, free-range chicken, organic and locally-grown vegetables, and homemade, artisan pasta dishes and desserts.
The new, expanded menu will also include different shrimp dishes, Alaskan king crab, a specialty octopus salad, a diverse selection of raw fish, and a signature Hot or Cold Lobster Roll served in a homemade brioche roll from DePasquale’s Bricco Panetteria.
The beverage menu will still contain a selection of organic wines as well as an inventive list of cocktails, while the beer list will be significantly expanded, focusing on local brews.
The new concept will go hand-in-hand with a bit of a face-lift, showcasing an oyster bar display with a shucking station and expanded seating, allowing the dining area to seat up to 50 and the bar to seat between 6 and 8 people. There will be a television for customers to enjoy local games, along with mirrors installed, taking place of the former LED lighting and giving the space a more comfortable atmosphere.
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