“We’re calling ourselves a neighborhood local. It’s not work, it’s not home, it’s just a place you want to be,” says Rebecca Roth about The Gallows, her forthcoming South End restaurant. The Gallows, named for the hanging/hang out spot on Washington Street in the 1600s, is the brainchild of Roth, best known for opening The Biltmore in Newton, and chef Seth Morrison, formerly of Vee Vee. The kitchen formerly occupied by Sage will turn out hearty fare like stuffed burgers and fish and chips, made with a choice of stout or light beer batter, and served with handmade chips and malt vinegar aioli. Entree prices will keep below $22, with a burger running you less than a Hamilton.
The Gallows will be bringing in whole animals for butchery but, as Roth puts it, “we don’t think that being local and sustainable is noteworthy, because everyone should be doing that.” Drinks-wise, “it’s definitely not a mixologist place, but the cocktails will be great and fresh.” The Gallows will offer eight beers on tap, as well as a cask ale. Construction begins on the space in three weeks — expect a big transformation from the days of Sage. “We’re bought a whole reclaimed barn, so the whole space will be done up with rough-hewn wood.” The Gallows will open this spring.