Fans of Latin rhythms and outdoor festivities, take note: Harvard Square is set to transform into a vibrant dance floor for the Salsa Squared Dance Party on Friday. Commuters and passersby should be prepared for some detours and a bit of congestion, as the City of Cambridge has announced road closures to accommodate the event. If you’re planning to navigate the Square on that Friday evening, consider looking for alternative routes or opting for other transportation modes.
The affected stretch, Brattle Street from Eliot St to Church St, will be off-limits to vehicles from 5:00 PM – 11:00 PM. Originally slated for last Friday, the Salsaextravaganza had to be postponed due to uncooperative weather. For those inconvenienced, frustrated by the recent erratic climate, the city advises keeping an eye on detour signs or possibly just joining the party instead. More information can be obtained on the Cambridge official website for those seeking details or updates on the closures.
As this cultural event promises to lure both locals and tourists alike with its infectious beats and community spirit, the closure may affect usual Friday evening routines. Those with businesses in the area are alerted to the impending bustle, which while temporary, will bring inevitable changes to the usual ebb and flow of commerce and transit. Plan accordingly, and maybe, let the rhythms lead you through the disruption.
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New 1920s-inspired restaurant, live music venue opens in Boston area
A newly opened restaurant and live music venue just outside of Boston is inviting people to come for dinner and stay for a show.
Lou’s opens in Harvard Square at 13 Brattle St. in Cambridge on Saturday, July 26.
The restaurant is located in the 5,600-square-foot underground space that was formerly Beat Brasserie.
Lou’s is also named after the late Harvard Square entrepreneur, Louis “Lou” DiGiovanni, whose son John now operates the same building that houses the establishment.
John enlisted his close friends Tom Keane and Harry DiLeo, owners of American Flatbread, to breathe new life into the space. Lou’s is being spearheaded by music and restaurant industry veterans including General Manager Allison Finney (Roadrunner), Executive Chef Jason Bond (Bondir) and Assistant General Manager Bree-Anne Zeek (Faccia a Faccia and Pammy’s).
“When I was approached to lead the team at Lou’s, I was excited to get back into the local music scene with a small and nimble new venue,” Finney said in a press release. “We hope to become a longstanding institution in Harvard Square and to bring extra soul to a neighborhood we all love so much.”
The inside of Lou’s was modeled after the elements of 1920s speakeasies — complete with mosaic white tiled floors, wrought iron railings and deep velvet wall coverings. U-shaped booths and gallery-style art walls make the space ideal for a special occasion or typical weeknight gathering.
On the menu, guests will find a selection of plates inspired by Boston traditions as well as Cambridge’s diverse culinary scene.
Standout options include Gnocchi Parisienne with green and wax beans, baby zucchini, snap peas and a green garlic-mint pesto; Veal Schnitzel alla Cesare with anchovy, endive, fried capers, lemon and parmesan cheese; and chocolate chip cookies baked to order with warm malted milk for dessert.
Cocktails include a selection of signature creations such as the Run Rabbit (Coffee and pineapple rum, lime, fresh carrot juice and smoked salt) and the Grounded (Tequila, strawberry-beet-fresno syrup, salt and lime). Classic cocktails are also available in addition to wine and beer.
Meanwhile, Lou’s live music roster will range from local DJs to bluegrass musicians and viral social media sensations.
Lou’s is open daily from 4 p.m. to 1 a.m. with dinner being served until 10 p.m. Late night bites are available until midnight on Fridays and Saturdays.
Story by David Cifarelli, masslive.com 07/26/2025 2 min read
A newly opened restaurant and live music venue just outside of Boston is inviting people to come for dinner and stay for a show.
Lou’s opens in Harvard Square at 13 Brattle St. in Cambridge on Saturday, July 26.
The restaurant is located in the 5,600-square-foot underground space that was formerly Beat Brasserie.
Lou’s is also named after the late Harvard Square entrepreneur, Louis “Lou” DiGiovanni, whose son John now operates the same building that houses the establishment.
John enlisted his close friends Tom Keane and Harry DiLeo, owners of American Flatbread, to breathe new life into the space. Lou’s is being spearheaded by music and restaurant industry veterans including General Manager Allison Finney (Roadrunner), Executive Chef Jason Bond (Bondir) and Assistant General Manager Bree-Anne Zeek (Faccia a Faccia and Pammy’s).
“When I was approached to lead the team at Lou’s, I was excited to get back into the local music scene with a small and nimble new venue,” Finney said in a press release. “We hope to become a longstanding institution in Harvard Square and to bring extra soul to a neighborhood we all love so much.”
The inside of Lou’s was modeled after the elements of 1920s speakeasies — complete with mosaic white tiled floors, wrought iron railings and deep velvet wall coverings. U-shaped booths and gallery-style art walls make the space ideal for a special occasion or typical weeknight gathering.
On the menu, guests will find a selection of plates inspired by Boston traditions as well as Cambridge’s diverse culinary scene.
Standout options include Gnocchi Parisienne with green and wax beans, baby zucchini, snap peas and a green garlic-mint pesto; Veal Schnitzel alla Cesare with anchovy, endive, fried capers, lemon and parmesan cheese; and chocolate chip cookies baked to order with warm malted milk for dessert.
Cocktails include a selection of signature creations such as the Run Rabbit (Coffee and pineapple rum, lime, fresh carrot juice and smoked salt) and the Grounded (Tequila, strawberry-beet-fresno syrup, salt and lime). Classic cocktails are also available in addition to wine and beer.
Meanwhile, Lou’s live music roster will range from local DJs to bluegrass musicians and viral social media sensations.
Lou’s is open daily from 4 p.m. to 1 a.m. with dinner being served until 10 p.m. Late night bites are available until midnight on Fridays and Saturdays.
Published on July 25, 2025Source: Google Street View
The storied neighborhood of Harvard Square is set to welcome a new spot for music and dining as Lou’s prepares to open its doors tomorrow at the historic location of 13 Brattle Street. The venue looks to serve up a blend of live music, DJ sets, and an innovative menu, taking over the former Beat Brasserie space. According to Eater Boston, General Manager Allison Finney, who has cut her teeth at the renowned Brighton music spot Roadrunner, hints at an eclectic mix of talent, stating, “We’ll host local DJs who all have different styles, but also showcasing newer artists.”
While aiming to continue the live music legacy of the square, the restaurant also revives beloved dishes with a modern twist. Executive Chef Jason Bond is at the helm, infusing the menu with tastes both classic and inventive. Crafting a selection that features historical favorites like the Locke Ober’s Baked Oysters a la Gino, the menu captures a hearty nod to tradition. A statement obtained by Eater Boston noted, Chef Bond’s bread, which uses a 20-year-old starter affectionately named Schmutzy, is just one of the many highlights patrons can anticipate.
The cocktail offerings at Lou’s boast an array of seasonal creations utilizing housemade syrups and fresh juices. Featured cocktails include the “Run Rabbit,” a zesty blend of carrot juice, lime, coffee, and pineapple rum. Furthermore, full martini service promises an array of options for enthusiasts, featuring unique concoctions such as the olive oil-washed “Born to Lou’s” gin martini.
The design of Lou’s comes courtesy of Elder & Ash, with aesthetics that pay homage to the allure of 1920s speakeasies. The setting promises a mix of intimacy and grandeur, signaled by the velvet banquettes and dark wood accents setting the stage for a night of entertainment and dining. According to information by Boston Chefs, no separate concert ticket is required with reservations, merging the enjoyment of both culinary and musical experiences under one roof.
Lou’s dedication to creating a multifaceted nightlife experience is bolstered by its role in the community, embodying a connection to Harvard Square’s cultural fabric. As the late Louis “Lou” DiGiovanni—a figure deeply rooted in the local neighborhood—is honored through the venue’s name, the establishment aims to extend his legacy of neighborhood support. “We want everyone to come here, and we’re gonna offer everything. Drinks, food, entertainment, you’ll always find something new going on at Lou’s,” Finney told Eater Boston in an interview.
Plus, martinis on Nantucket, dumplings at a piano bar, and the end of Beacon Hill’s Grotto.
By Kara Baskin Globe Correspondent,Updated July 24, 2025, 11:12 a.m.
Openings: Daily Provisions is now open in Harvard Square (1 Brattle Square), new from New York City restaurateur extraordinaire Danny Meyer (Gramercy Tavern, Shake Shack, Union Square Café). It’s the all-day café’s first location beyond the New York area.
Drop in daily from 7 a.m. until 9 p.m. for egg sandwiches, crullers, croissants, melts, a medley of salads, and roast chicken — plus beer and wine. Another Daily Provisions arrives at the Seaport’s Commonwealth Pier in 2026.
Down the street, Lou’s replaces Beat Brasserie (13 Brattle St.) with executive chef Jason Bond (Bondir) in the kitchen. Visit for live music, from reggae to jazz, alongside comfort food: spaghetti and meatballs, barbecue meatloaf, steak frites. Visit from 4 p.m. until 1 a.m. nightly, and book a private VIP booth if you’re celebrating.
In the South End, the team behind Charlestown’s PrimaItalian Steakhouse (10 City Square) opens Capri Italian Steakhouse (500 Harrison Ave.) in the coming days, with an outdoor patio with a bar and fireplace, plus homemade pasta and seafood.
On Nantucket, Billie’s opens in August (20 Broad St.), with a cocktail lounge; a chandeliered dining room; and a three-season patio. On the menu: seafood towers; oysters Rockefeller; and a porterhouse big enough for three deep-pocketed diners, with martinis poured tableside.
Promotions: Dine Out Boston returns from Sunday, Aug. 3 until Saturday, Aug. 16, with 175-plus area restaurants serving fixed-price, multi-course meals for lunch ($27 and up) and dinner ($41 and up). Browse the lineup at www.dineoutboston.com.
Closings: Grotto owner Scott Herritt tells the Globe that he plans to close the 22-year-old, below-ground Beacon Hill restaurant (37 Bowdoin St.) on or about Thursday, Aug. 21. It had been known for elegant Italian food and “Big Night”-style themed feasts. “Twenty-two years is a long time, and it just feels like a good time to close,” he says.
Collaborations: Dumpling Daughter — popping up on menus from Tavern in the Square to Roxy’s Grilled Cheese — also takes over the kitchen at the Back Bay’s 88 Club piano bar (50 Dalton St.). Pair your pink pony margarita with pan-seared roast pork buns and scallion pancakes. Visit Thursday through Saturday from 7 p.m. and on Sunday from 6 p.m.
Coming soon: Union Square favoriteEbi Sushi (290 Somerville Ave.) moves to a larger space at the neighborhood’s 10 Prospect mixed-use property this winter, when it will debut sister ramen restaurant Dashizen in the same complex.
Daily Provisions, the all-day cafe from Union Square Hospitality Group — a well-known NYC restaurant group founded by famed restaurateur Danny Meyer — is set to debut in Harvard Square, at 1 Brattle Square, on Monday, July 21. It’ll have all the hits that put the restaurant on the map in New York, including fluffy, sweet crullers in flavors like maple and cinnamon, as well as bacon, egg, and cheese sandwiches for breakfast, plus salads, sandwiches, and juicy roast chickens later in the day. The first 100 customers at the Harvard Square shop on opening day will receive a free cruller, per a press release. Going forward, the cafe will be open from 7 a.m. to 9 p.m. every day.
This debut marks the 10th Daily Provisions location for the company, and the first outside of New York and New Jersey. Another Boston-area Daily Provisions, plus a second location of USHG’s upscale Italian restaurant Ci Siamo, are slated to open in the Seaport in spring 2026.
Harvard Square has a rich history of live music, largely thanks to the diverse population of students who live and learn in the area, and a new restaurant, lounge, and live music venue is set to continue that tradition. Lou’s is set to open on Saturday, July 26, in the former Beat Brasserie/Beat Hotel space on 13 Brattle Street, in Cambridge. Lou’s plans to have live music and DJs spinning nightly.
“We’ll host local DJs who all have different styles, but also showcasing newer artists, whether that’s someone from Berklee (College of Music) or someone that just moved to Boston, that’s our goal to kind of get a little bit of everything, and long term, you can expect to probably see some surprises too,” says general manager Allison Finney, who previously managed the high-profile Brighton music venue Roadrunner.
In addition to live music, Lou’s is bringing back some classic restaurant dishes to Harvard Square, says Finney. Executive chef Jason Bond (Bondir) has been researching local favorites, and is doing his take on the historic former Boston restaurant Locke Ober’s Baked Oysters a la Gino, which has bacon, crab, and bread crumbs. “That’s really cool to me that he’s just doing the research and really getting that classic, classic feel,” Finney says. The oysters will be available by the half-dozen, and you can also get them raw.
Other starters to get the night going include Milwaukee shrimp cocktail (where the shrimp is cooked in beer and onions like a bratwurst), locally fished ceviche with pickled shallots (the fish will change with the tides), and beef tartare served with salt and malt vinegar potato chips. Look for mains like the Lou’s Burger on a potato roll with Vermont cheddar, a flatiron steak with fries and a watercress salad, roasted chicken with mashed potatoes and gravy, linguine with clams, and a rutabaga steak with rye berries. Lou’s Burger can also be made with a veggie burger.
Bond will also be making bread in-house from a 20-year-old starter — which he has named Schmutzy — and for a sweet ending, the restaurant will offer baked-to-order chocolate chip cookies served with warm malted milk. Lou’s will serve a midday menu with snacks and sandwiches from 4 to 5 p.m., and dinner will be served until 10 p.m.
For cocktails, Lou’s will have a seasonal rotating menu heavy on housemade syrups and fresh juices, such as the Run Rabbit, with carrot juice, lime, coffee, and pineapple rum, which sounds like it would perk anyone up. Finney’s a martini enthusiast, and tells Eater that the restaurant will offer a full martini service. That includes the Born to Lou’s, which is made with an olive oil-washed gin that incorporates leftover parmesan rinds, and lots of pepper.
In a sweet touch, Lou’s is named after co-owner (along with Tom Keane and Harry DiLeo, owners of American Flatbread) John DiGiovanni’s late father, Louis “Lou” DiGiovanni, a longtime fixture in and supporter of the Harvard Square neighborhood.
Currently, Harvard Square is host to two prominent music venues, The Sinclair and Club Passim. Other spaces, like the Charles Hotel’s Regattabar, also feature live music, but Lou’s, with its 289 seats, full-service restaurant, and cocktail bar, will be a welcome addition to the neighborhood.
Finney says the family name sets a tone for how they’ll treat guests at Lou’s. “We want everyone to come here, and we’re gonna offer everything. Drinks, food, entertainment, you’ll always find something new going on at Lou’s.”
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Blueberry buttermilk crullers (the special flavor for July 2025) at Daily Provisions. / Photo by Peter Garritano
Cruller fans, rejoice: Daily Provisions is now open in Harvard Square. The casual, all-day chain from New York’s Union Square Hospitality Group aims to be “the extension to your daily routine,” says Daily Provisions president Zach Koff. That might mean kicking off the day with a breakfast sandwich on an everything croissant alongside a cup of orange cinnamon cold brew, or grabbing a dozen light and airy cinnamon crullers to bring to the office. Or perhaps you’re swinging by for a hearty salad for lunch, or snagging a roast chicken dinner to bring home.
It’s the first of (at least) two Greater Boston locations from the restaurant group founded by hospitality guru Danny Meyer (also behind Gramercy Tavern, Union Square Cafe, and more), with a Seaport location slated for 2026. (The group will also open a full-service Italian restaurant, Ci Siamo, alongside the Seaport Daily Provisions.) As Daily Provisions’ first foray beyond New York and New Jersey, to be followed soon by D.C., a Massachusetts expansion felt like a natural fit, says Koff. “We like Boston for the same reasons we love and are successful in New York City: It’s a ‘walk-work-live’ town. Everyone’s got a routine, and you’re constantly in your triangle.”
Breakfast sandwiches at Daily Provisions. / Photo by Peter Garritano
While the menu is mostly consistent from location to location, the Daily Provisions team does like to come up with some location-specific offerings meaningful to their neighborhoods, so don’t be surprised eventually to find some Boston-y things on this menu. (We’re angling for a steak tip cruller.) For now, the menu centers around breakfast sandwiches, crullers, breakfast sandwiches on crullers, lunch sandwiches and salads, and roast chicken dinners, plus various café beverages and a concise selection of beer, wine, and brunchy cocktails (espresso martinis, mimosas, bloody marys).
Boston’s already pretty enthusiastic about roast chicken dinners—who among us hasn’t grabbed a Market Basket rotisserie chicken for $5 for an easy weeknight meal? “More for Your Dollar,” indeed. Or, for something a little fancier, local restaurants like Amba (this year’s Best of Boston winner for “Best Reason to Stay in and Eat”) and Shy Bird highlight takeout-friendly whole birds with tasty sides. So, it’s easy to imagine that Daily Provisions will fit right into our prime poultry landscape with its half and whole chickens, flanked by such sides as crispy potatoes or snap peas with quinoa.
The BLT at Daily Provisions. / Photo by Peter Garritano
The Daily Provisions team isn’t dismissing the possibility of more Boston-area locations beyond Harvard and Seaport, although they’re approaching it strategically, says Koff, carefully putting down roots. “We definitely want to be the neighborhood place before we are everywhere,” he says of the eight-year-old chain, which now has 10 locations. “But Boston is fortunate to have a number of really great neighborhoods that I think could benefit from a little addition to their routine, so we’ve got our sights on a lot.”
Major growth doesn’t feel out of the realm of possibility; founder Danny Meyer is also behind the international burger mega-chain Shake Shack, after all. He’s respected in the industry for his philosophy of “enlightened hospitality,” which is built on teamwork, generosity, and passion. Translating that ethos from Union Square Hospitality’s fine-dining restaurants to the decidedly more casual Daily Provisions is what differentiates it from other places where you could grab a cup of coffee or sandwich, says Koff. “We take the care, passion, and sensibility that fine-dining applies to their people, guests, and food, but for a different kind of experience—very easy, very fun, very non-fussy. Our company tries to teach the team [how to make customers] feel like someone special, someone rock star-y.”
Roast chicken and sides at Daily Provisions. / Photo by Peter Garritano
The sentiment is the same from the back of the house. Daily Provisions’ executive culinary director Claudia Fleming, a James Beard Award winner who also comes from a fine-dining background, tries to impart that high-level hospitality to her kitchen team. “I tell [the staff] all the time that the way people who work in the kitchen show hospitality is by serving delicious, beautiful food,” she says. “We don’t get to make regulars the same way the front of house does, but people know that you care by the way that you prepare the food.”
Her day-to-day routine is quite different now compared to her fine-dining days, when she could stop by the farmers market in the morning and have a new dish on the menu that same evening, she says. Now, it’s a months-long process to develop dishes and train the increasingly far-flung teams on them. But it’s a change she’s relishing. “I had my day [in fine-dining],” she says. Casual food feels “more democratic, like good food is for everybody, and that really appeals to me.”
Maple crullers at Daily Provisions. / Photo by Peter Garritano
Open daily from 7 a.m. to 9 p.m. and currently selling limited-edition t-shirts and hats, a collaboration with Boston’s Project Paulie, with 20% of proceeds benefiting Community Servings, a local nonprofit that provides medically tailored meals to those in need. 1 Brattle Sq. Suite A1, Harvard Square, Cambridge, dailyprovisions.co.
By Matt Juul Globe Staff,Updated July 24, 2025, 8:00 a.m.
A look inside Lou’s, a new restaurant and live music venue, in Harvard Square.Alyssa Blumstein
Live music has a new home in Harvard Square.
Lou’s, a bar and restaurant meets music venue, opens its doors on Saturday afternoon, setting up shop in Cambridge at 13 Brattle St. The 5,600-square-foot space was previously occupied by the popular jazz lounge Beat Brasserie, which rebranded as Beat Brew Hall in 2018. COVID-19 forced Beat Brew Hall to temporarily close in 2020, with the venue briefly returning from its hiatus in May 2022, before closing for good later that year.
Bringing live entertainment back to the space means a lot to general manager Allison Finney, who has a long history with the local music scene. Prior to Lou’s, she worked as the general manager for Roadrunner and House of Blues Boston, and “was part of the opening team at the Sinclair in 2012,” she told the Globe in a recent phone interview. However, Finney said she “truly fell in love with music” and met “lifelong friends” while going to shows at Cambridge staples like the Middle East.
“I just remember going to Zuzu or Plough and Stars and just really loving the local Cambridge music scene,” said Finney. “So getting to do something like that again means the world to me.”
She added, “And it’s just really exciting to get to hopefully revive something that has been missing in the Square.”
Lou’s boasts 289 seats, a DJ booth, and “a pretty killer state-of-the-art sound system,” according to Finney. Believing music fans are yearning for venues like Allston’s soon-to-be revived Great Scott, Finney hopes Lou’s will be a place where fans can grab a bite after work and “always catch a good band.”
“That’s kind of the vibe that we’re going to try to set here,” said Finney.
Lou’s opens its doors on Saturday in Cambridge.Alyssa Blumstein
Berklee College of Music student Su Yavuz, a jazz singer and pianist who performed at Boston Calling this spring, will serve as the first act to take the stage at Lou’s when it opens on Saturday. Additional upcoming acts include Boston-based jazz musician Andrew Sue Wing on July 31; South African-born drummer Lumanyano Mzi and his trio on Aug. 1; and Greg Piccolo and Heavy Juice on Aug. 2 for a Saturday “blues bash.”
In addition to jazz and blues performers, Lou’s will feature an eclectic mix of shows, ranging from reggae to Brazilian nights, with Finney striving to create a space where people can go “and discover something.”
“It might not be something you’re familiar with, but we really want to be a place of discovery for people as well,” said Finney.
Beyond the music, Lou’s features a diverse menu of bites from executive chef Jason Bond, chef and owner of Bondir. According to Finney, the venue offers a “speakeasy” vibe as well, with an interior design crafted by firm Elder & Ash.
“From the music side, we want to bring every different genre we can, but also on the food side,” said Finney. “We have a little bit of everything for everyone.”
Source: Google Street View
