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Rozzie gets its South End on again; Hyde Park could get ice-cream place

Redd'sCharlie Redd, late of the South End's Coda, reports his Redd's in Rozzie at what used to be Geoffrey's on Washington Street, is now open.

So far, dinner hours only (1 a.m. on Friday and Saturday). Full bar, he reports. The Boston Licensing Board tomorrow considers his request to buy the liquor license from Beth McNichols, who owns the building and who ran Salute before leasing it to Geoffrey's and then, briefly, Adams Park, before teaming up with Redd.

Meanwhile, looks like somebody is getting ready to open an ice-cream place on Truman Parkway at Fairmount Avenue, next to Cappy's Pizza. Although it's called Bean & Cream, and has a coffee-cup in its logo, Hyde Park denizen Mike Ball informs us (see the comments), it'll be run as an ice-cream place, not a coffee house.

Bean and Cream

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Comments

That somebody is the guy who owns Cappy's Pizza right there at Fairmount. He apparently owns that block of storefronts.

By the bye, there is no relationship of any type between that Cappy's and the Readville Tavern (as the phone listing and even Yelp would have it) with Cappy's Tavern on the front.

The guy at the pizza Cappy's tells people it'll be an ice cream shop.

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Post suitably amended.

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Intentions aside, I have to remember that JP Licks is an ice cream joint, but does a steady coffee business. I'll certainly try the new one. It would be hard to beat the coffee TC's serves nearby, but I'm game. The new place, of course, won't have Rosaleen's homemade baked goods. (Disclaimer, Townsend's/TC's owners live two houses away.)

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Speaking of Hyde Park and Fairmount Hill.. Does anyone know what happened to TC's Coffeehouse? It hasn't been open for weeks..!

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1. The owners wanted at one time to move the TC's Coffeehouse operation into the footprint of the Townsend's restaurant to save money. This may be in process.

2. Cappy's pizza is pretty darn good - still cooked right, in a real pizza oven, unlike that big chain place nearby.

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hope the owner gets some editing help with his blog and sentence structure, though.

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He's some kind of half-crazed, local sourced, Southern influenced slice of Americana gourmet cooking. His food is like his writing, very stream of conscious creative.

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