The February Hit List: Bar Enza, Wusong Road, Our Fathers, and More

Bar Enza’s buzz continues to build, most recently with the introduction of its “100 Layer Lasagna.” We cannot verify precisely how many layers the accordion-like dish contains, but we do know that it’s made from fresh sheets of egg yolk pasta, tomato marmellata, crema, fresh mozzarella, sharp provolone, and the optional addition of ragu Bolognese.

Newly opened Wusong Road is the latest restaurant to inhabit the Square’s century-old Conductor’s building (the last, Les Sablons, closed in 2018). The order of the day at Wusong is toned-up Chinese-American fare, including crab Rangoon with pineapple duck sauce, vegetable lo mein made with fresh egg noodles and hen of the woods mushrooms, and a whole roasted duck with bao buns and pineapple guava vinaigrette on the side (just remember to order it at least a day in advance). Meanwhile, the bar is head-to-toe tiki, with thatched straw and fake flowers aplenty — but more importantly — painkillers, zombies, and a mai tai prepared with a three-rum blend and housemade curacao.

Another South Shore heavy-hitter has dropped in the form of Nomai, a new concept from the powers behind Shojo, blending Japanese and American flavors. Aesthetically, it’s Shojo’s opposite with light wood surfaces, a high vaulted ceiling, and decorative Japanese maple trees. All this should prove a fine backdrop for consuming Japanese crab risotto with black truffle, pork, and squid ink wontons in tonkotsu broth, and koji fried chicken with ginger green scallion sauce.

The recently re-opened modern Jewish deli has restored its gin-centric bar program and its Sunday brunch. You may take advantage of both of with a mid-Sunday afternoon Resy for pastrami latke Benedict or challah French toast beside a bloody mary.

Island Creek Oysters has turned a 218-year-old Duxbury inn into a bona fide dining destination. Yes, it helps that the space has strong Colonial bones with a working fireplace and 19^th century oil paintings, but it’s the impossibly fresh seafood that makes the menu sing. In particular, peel-and-eat shrimp in a house spice blend, fried oyster sliders enhanced by chipotle cocktail sauce, and Island Creek’s own clams in a sherry-and-sofrito-broth with chorizo and soup beans. Meanwhile, the spirit-forward bar program comes from Dave Cagle of Cambridge’s sadly shuttered Automatic bar: former patrons may recognize that the Tommy Noble (gin, Pimm’s, lemon, and bitters) has returned.

Call 617-528-9125 for more info.

A new team, including a Drink alum, has taken over the Beacon Hill gastropub’s bar, manifesting drinks like Beacon of Midtown (aged rum, persimmon, lime, mint, and sparkling wine) and the Bellarine (high-rye bourbon, blood orange, salted cardamom). After imbibing a cocktail or two, be sure to soak it up via a double-stack burger with cheddar and onion jam, or lobster gnocchi enhanced by smoked gouda and bacon.

Tiffani Faison’s Italian gem is shaking things up with a new “Little Red at Orfano” menu, which leans into checkered tablecloth classics like rigatoni Bolognese, veal chop saltimbocca with crispy prosciutto and fontina, and beef osso bucco marsala with broccoli rabe and polenta. Don’t worry, the martini cart hasn’t gone anywhere — flag it down to have a cold one prepared tableside to your preference with all the accoutrements.

It’s a tough time for outdoor dining — unless you make a Resy for one of Toro’s back patio fire pits. Warm yourself by its heat until further insulation arrives in the form of roasted bone marrow with oxtail marinade, salt cod croquettes with fried lemon and aioli, or a feeds-two paella Valencia overflowing with shrimp, mussels, clams, chorizo, and chicken.

A third Café Landwer has landed in Boston, and this time it’s taken up residence on Boylston Street. You might visit the Israeli-inspired all-day diner for a quick coffee or chocolate babka to go, or stick around the tile-filled interior for halloumi shakshuka or the house special chicken schnitzel with fried artichokes on the side.

Given the Somerville restaurant’s focus on seasonality and local providers, it’s worth checking in on the latest menu changes. Currently, the Field & Vine curious might be rewarded with ‘nduja toast atop a grilled baguette with spicy Calabrian sausage and hakurei turnips, a roasted and honey-glazed sweet potato with lime labneh and salsa macha, or fried monkfish accompanied by fermented garlic tartar sauce and sour pickles.