Get it while it’s fresh

The Hub welcomes new eateries

ROUNDUP. It’s practically impossible to get sick of going out to eat, especially with these recent additions to the restaurant scene.

Privus
While there are plenty of sushi restaurants downtown and in the Brookline area, Allston is joining the ranks with its new hot spot, Privus. Grab a secluded circular booth and order a round of appetizers. Sink your teeth into thin, teriyaki-laden slices of broiled sirloin steak rolled in scallions or opt for soft-shell crab tempura. Privus offers a large number of signature rolls, from “Crispy Dragon” Maki (shrimp tempura and lettuce surrounded by spicy tuna, tempura flake and scallions) to “Summer” Maki (tuna and avocado with a shell of salmon, salmon roe, spicy mayo and scallions). For those in your party who aren’t  seafood fans, the menu has plenty of beef and chicken options.
165 Brighton Ave., Allston
617-787-7483

Da Vinci
Leonardo himself is quite prevalent on the drink list at Da Vinci, with cocktails named after his famous works of art, such as “The Mona Lisa” and “The Madonna.” Chef Peppino merges both classic and modern Italian to come up with beginner bites like a combination of shaved pear, micro greens, spicy gorgonzola and blueberry vinaigrette, and main meals like duck two way, which coats crisp leg confit and grilled breast in marsala-orange sauce. Diners rave about his rigatoni Bolognese.
162 Columbus Ave., Boston
617-350-0007

Hungry Mother
Chef Barry Maiden, formerly of the local famous French eatery Lumière, cooks up main dishes such as cornmeal catfish with collard greens, cauliflower grenobloise and mustard vinaigrette, and roasted chicken with sweet-potato “spoonbread” and a gravy jus. With a strong emphasis on local ingredients, Maiden preps you for the main course with appetizers  including Maine shrimp and grits.
233 Cardinal Medeiros Ave., Cambridge
617-499-0090

Banq
Housed inside an old bank, this new restaurant offers “Asian Amusé,” such as fire-charred sea scallops with Indian lentils and appetizers such as lemongrass-scented steamed mussels with white wine and holy basil. For dinner, executive chef Ranveer Brar prepares menu items like zucchini and tofu steak with Thai basil and yellow tomato coulis atop chanterelle-braised rice noodles, and braised shortribs featuring cumin and scallions as well as scented yams in Kaffir lime jus. Jackpot!
1375 Washington St., Boston
617-451-0077