We have a few more tasty details about the new Chris Parsons project that we mentioned the other day. The Lower Mills restaurant “will have influences from multiple American cultures, but be based on strong sensible combinations,” he says. He says he’ll take the highlights from his previous places, Catch and Parsons Table, and use plenty of seafood and meats … and give a nod to Milton’s mill history with a special section of the menu devoted to grains.
As for the digs: We’re told that when Chris found this warehouse space in Lower Mills, he knew there wasn’t anything like it in Boston or Cambridge. Envision lots of exposed steel and wood and trusses. We’re told that the “rye” in the restaurant’s name is a homage to the grist mills that Milton was once known for, so expect lots of rye cocktails.
The restaurant should open in mid-October at 95 Eliot St. in Milton.
