Salt + Stone opens at Assembly Row in February


Find fishing towers and a raw bar at Somerville’s upcoming restaurant.

Assembly Row in Somerville. Barry Chin / Globe staff

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Since opening in 2014, Collection row has been a kind of playground for food and entertainment, with dozens of restaurants, bars, shops, a cinema and, since last summer, an exciting round of pickleball. Next on the form: Salt + Stone, a new restaurant with seafood towers, charcuterie plates and lobster fridge.

Salt + Stone was founded by restaurateurs Sean and Sue Olson and is set to open in February and take over the former MidiCi room at 463 Assembly Row. Fresh seafood will be a big focus here, with seafood towers and a raw bar curated in conjunction with Pangea Seafood Company, as well as seafood-centered entrees like New England lobster stews with lobster, clams, clams, tricolor potatoes, corn, chorizo ​​and eggs. Packaged charcuterie plates are set to include whipped ricotta, Calabrese sausage, olive tapenade, grilled homemade bread and more, while other appetizers include toasted heirloom tomato soup, baked brie with fig jam and toasted almonds, and S + S boardwalk paper fries served.

Additional entrees include prime steak fries, Nantucket scallop carbonara and a half chicken with a wild mushroom tarragon cream, haricot verts and mashed potatoes. On the more casual side, there will be Wagyu hot dogs, house-smoked pastrami Reuben sandwich and Salt + Stone Burger, made with a special breast mix from Modern Butcher and topped with bacon, Vermont cheddar, caramelized shallots and crispy smashed potatoes.

Cocktails, beer and wine will be available to drink, and diners will be able to order coffee from Red Barn Roasters. In terms of dessert, there will be options for both chocolate and fruit flags: a mason jar crème brûlée, a Grand Cayman toffee pudding with vanilla bean gelato and cast iron baked apples with a cane sugar crumble.

Salt + Stone is the first independent restaurant for Olsons.

“From cooking and working in our own catering company, [at] fish and meat markets, to run Five Guys as franchise owners and then MidiCi, we have been in this business for close to 30 years and worked in almost every position you could imagine, ”co-owner Sue Olson said in a press release. “We have been line chefs, caterers, dishwashers, bartenders, hosts, waiters, managers and owners. The idea that we can realize all the time, experience and passion in our first signature restaurant is truly a dream come true.”

The former MidiCi room will have an updated look with a 155-seater dining room and floor-to-ceiling windows, plus two full-service outdoor patios. When it debuts, it will operate seven days a week, with lunch and brunch on Thursdays, Fridays and Saturdays. Follow the restaurant on Instagram at @saltandstoneboston to open updates.

Salt + Stone; 463 Assembly Row, Somerville; Sunday — Wednesdays from 6 p.m. 16 to close, Thursdays — Saturdays from 6 p.m. Opens February.

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