Please post here for Oct/Nov/Dec 2024 openings and closings in the Boston/New England area.
Does this count if itās the Museum of Ice Cream? They do have ice cream available inside.
Scheduled to open on December 11 in the Seaport area (121 Seaport Blvd).
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The Continental in Saugus is closing on November 24th after 72 years in business.
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Just read an enticing review in Cambridge Day of Amba , located near the Cambridgeside Galleria.
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ācept they opened in late July, not Q4. 
Thanks for posting this about Amba. I get the newsletter from Gilsonās group and only heard about it recently. It must have been quite a soft opening. I am eager to try it. The devastating news about the Gilson farmstead barn burning down in Groton in early September may have had an effect. Not sure about the timing.
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Great new addition to Waltham Waltham: Juanitaās Kitchen, 235 Newton St Waltham, MA 02453.
Juanita is from El Salvador and making beautiful Pupusas, Tacos, and full dinners.
The Steak Chimichurri platter is wonderful as is the Carne Asada. Secret suggestion get the Carne asada but ask for some Chimichurri sauce to go with itā¦ I could drink the stuff.
I went 2X this week it was so tasty. I also had the Caldo de Pata (pigs foot soup) which had tripe (super clean and not at all funky tasting) pigs foot, corn and a beautiful broth.
The pork pupusa was also spectacular. The small space is homey and beautiful with paintings on the walls. This place is on an out of the way side street so could probably really use some word of mouth.
Unlike my somewhat similar fave Antojitos, this place is open til 8:00pm or later most nights.
Check it out. You wonāt be disappointed.
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Nice to see you here, @StriperGuy!
Just this weekend my husband and I were saying that we donāt get down to Waltham anymore. This could be the motivation we need.
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The owner is soooo sweet. She also said you can totally BYOB.
Enjoy. This place is a gem that makes me smile.
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Sounds like our kind of place. We favor local spots like that when we can find āem. Thank you for sharing your find.
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Sounds wonderfully authentic! I will try as soon as we can get out there.
Nice to see you here. I hope your family is doing well.
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@StriperGuy so great to see you here!!
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Welcome back! (And this time, stay, please.)
Thank you all so muchā¦ I must confess living in the MetroWest food wasteland most of the good chow I consume is home made. 
Currently in the throws of Maitake season (hopefully this rain will help.) So far only 30 or so pounds where in a good year with a really rainy September / October Iād be over 100 pounds at this point. The big one in the photo (shoe for scale) was well over 10 pounds.
Had a get together with some of my kidās friends families and made a HUGE batch of bronze die ziti with Marsala / brandy / parmigiano / garlic / Maitake / cream sauce.
It did not suck.
If we have another big flush of Maitake I will post here and offer up some yummy goodness to anyone who wants to trek to the suburban hinterland.
In Chow We Trust
Stripey
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Wow, that is impressive! Good luck with future harvests!
I remember you dropped off when you became a parent. Yep, that happens!
Good to have you back.
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WOWWWWW!!!
How long will they last? Or do you eat maitakes all day until they are done?
(My favorite mushroom)
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Maitake start popping up in early September and can keep coming until the first really hard frost. In rainy years I can harvest over 300 pounds. Iāve had single days where I forage 70 pounds plus. That usually means a VERY rainy fall.
This photo is from a year when I was getting Porcini (king bolete) and Maitake at the same time. Notice the wine bottle for scale.
I just give them away to friends and neighbors or anyone else who will put up with a mushroom foraging madman 
. Iāve pickled them and dehydrated them as well.
They are super delicious.
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YIKES!
That all looks amazing!
Wish I lived closer, lol. They are $5 for 3-4oz near me.
Iāve not come across dehrydrated maitake yet. Interesting.
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Wow!
