Carving Room buildout progressing

It has been nearly a year since we learned The Carving Room would be arriving to 300 Mass. Of late progress seems to be humming along on the buildout and tables and chairs can be seen in the space when the door is wide open. There is no ETA for opening yet – but it seems like the sort of news the restaurant will eventually share on their facebook page when ready to do so.

In the meantime, enjoy this article in the Washingtonian, that features quotes from owner Oded Weizmann about The Carving Room concept.

The Carving room will bring two dining styles to the 55-seat space on the outer edge of Chinatown: quick service at lunch for the office crowd, and a sit-down scene at dinner and on weekends with waiter service and a cocktail menu featuring infused liquors. The fare, and the philosophy, remains similar throughout. Homemade products are the focus, starting with the meats: pastrami, corned beef, roast lamb, turkey, and beef, which can be tucked between Lyon Bakery rye or a caraway-studded weck roll, hand-carved by the pound, or served on a Jewish charcuterie plate for dinner.

The rousing success of Wiseguys NY Pizza would seem to suggest this corner, which doesn’t teem with foot traffic, is still within easy reach of enough to residents, office workers and GU law students do brisk business if accessible price point.

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