New at Fleet Street Kitchen

If you’ve noticed that the tablecloths are missing in the front dining room at Fleet Street Kitchen, there’s a reason. The Harbor East restaurant will be introducing The Tavern Room, starting March 1, with a more casual dining option.

The restaurant’s current menu with a-la-carte items and prix-fix meals will still be available in the upstairs area, now referred to as The Dining Room.

The Tavern Room’s food won’t be typical pub grub, though.

Chefs Chris Becker and Chris Amendola will be offering intriguing dishes like merguez pretzel bites, ocean-trout belly crudo, confit duck leg, and vegetarian items including glazed sunchokes as well as some previous favorites: a “pig face and pickles” offal dish and a charcuterie and cheese board.

To complement the food, Tim Riley, the restaurant’s beverage director, will be showcasing various punches in large punch bowls for groups. They’ll change seasonally.

The dining scene in Harbor East gets more interesting all the time.