Wild Common's scallops with pickled strawberries, coconut, puffed tapioca, and chickweed.
Like star-crossed lovers, Cannon Green's gorgeous renovated 6,000+ square-foot event venue hasn't been able to find a worthy long-term culinary companion.
The operation owned by Easton Porter, the luxury hotel group that also runs Zero George, has announced that this March they'll be opening a restaurant concept separate from the Cannon Green event space called Wild Common. The restaurant, named after D.H. Lawrence's poem
"The Wild Common" — "all that is right, all that is good" — will be helmed by former McCrady's Tavern executive chef Orlando Pagán.
Pagán will be the third chef to run the kitchen at 103 Spring in four years.
A press release describes Wild Common as "tasting-menu focused," promising to deliver "hyper-seasonal ingredients featuring bold, uncomplicated flavors in artful presentations." Dishes include fresh scallops with pickled strawberries, coconut, puffed tapioca, and chickweed; foie gras cappelletti with pastrami spice, daikon, and pickled garlic flowers; and smoked butter-poached swordfish with spring peas and salt-baked kohlrabi blanquette.
Wild Common's foie gras.
Wild Common will offer several dining options: Chef's Counter dining in front of the open kitchen; private dining at the five-course, customizable Chef's Table overlooking the outdoor courtyard; and a tasting menu experience in the newly designed dining room.
Guests will have the option of tacking on a $45 wine pairing with their tasting menu, or they can order cocktails deemed either "wild" (think vodka and passion fruit) or "common" (in the classic cocktail realm).
Cannon Green first opened as a joint event venue and restaurant in December 2014. At the time, Florence-trained chef Amalia Scatena crafted dishes like pear tortellini and grass-fed beef carpaccio.
In her review
of the Spring Street newcomer in Feb. 2015, Allston McCrady concluded that, "The space alone should win awards for its creativity. In a perfect world, the food would ultimately speak to the sense of place that surrounds it, but maybe it just needs a bit of time to settle into the street scene."
For the past few years, Cannon Green offered dinner and Sunday brunch service, eventually introducing a "Beats and Brunch" series that invited guests to dine with a DJ spinning in the background.
Chef Michael Perez took over the kitchen in March 2018, changing up the menu a bit, but still holding on to the "smaller is better" mantra of his predecessor. Vanessa Wolf wrote in her May 2018 review
, "With small portions and a high cost of admission, some of Cannon Green's dishes are arguably undeserving of their price tag. Still, there are some superlative offerings on the menu that are more than worthy of the splurge. Go for the tranquil, garden-like setting and stay for the egg yolk-filled pasta."
In both reviews, written three years apart, the takeaway remains the same. The space was heavenly, but the dishes were stuck in a confusing, over-priced purgatory. With Spring blooming — there's Josephine Wine Bar
, plus soon to open Malagon
, and Pink Cactus
— it's time for Cannon Green to throw their hat into the ring.
If there's any poetic justice in the world, Wild Common will live up to its name:
Over my skin in the sunshine, the warm, clinging air
Flushed with the songs of seven larks singing at once, goes kissing me glad.
You are here! You are here! We have found you!