As Danny Meyer has established Shake Shack as a beloved destination in Boston, it’s evident that he has not only acclimated himself to the city but also understands its real estate dynamics.
With this successful venture under his belt, it only makes sense for him to consider bringing some of his other renowned Union Square Hospitality Group (USHG) brands to Boston.
Meyer’s expertise and familiarity with the city, coupled with his unparalleled hospitality vision, would undoubtedly elevate the dining scene in Boston to new heights.
Whether it’s the iconic Union Square Cafe or the innovative Gramercy Tavern, Bostonians will surely appreciate and embrace these exceptional dining experiences.
With that came last month’s announcement that Union Square Hospitality Group will open a pair of eateries in Boston next year.
Meyer has not yet disclosed which of his company’s iconic restaurant brands will debut in the Hub. The restaurant will open at the Commonwealth Pier, a planned mixed-use development in the Seaport.
The Pier is part of the new Seaport World Trade Center proposed revitalization of the SWTC is set to modernize and reposition the existing building and Commonwealth Pier for its next generation of use as a vibrant place for work, retail, events and active public waterfront experiences within the city’s Seaport District.
The goal for the project is being led by Pembroke, the real estate arm of Fidelity Investments. The goal for the project is to create an exciting, flexible, and creative workspace that attracts and retains talented employees and provides a unique waterfront experience for the public.
The project will enhance its current uses by replacing the existing exhibition hall with new public realm spaces and improvements and expanded ground-floor retail space, as well as creating new flexible and innovative office space and first-class event spaces.
It includes the demolishing of Commonwealth Hall to make way for “more accessible and relevant public waterfront amenities.” Eliminating the building means the addition of nearly 170,500 square feet of outdoor space for the public.
The project also will make making public access to the waterfront easier, add retail space, and add a new “public terrace” in the upstairs of the Headhouse, which will provide new views of the city and space for outdoor dining.
“We’re excited for the opportunity to reintroduce the Pier as a new destination in what has become a thriving neighborhood,” Andrew Dankwerth, senior vice president, design & development at Pembroke.
“Our project will bring new life to this iconic building, inviting more people onto the pier, coupled with public realm programming, to create a waterfront experience unlike anything else in Boston.”
USHG’s restaurants will join the new 45,000 square feet of new retail space that will go into the street level of the Headhouse along Seaport Boulevard.
The loading docks there will be eliminated, and pedestrians will enjoy wider sidewalks. A new ballroom will be added within the Seaport Hotel, plus new outdoor and indoor spaces.
Updates to the Harborwalk that will include “five programmed niche spaces,” plus new lights and seating areas. Fidelity Investments plans to occupy new workspace there.
The move by USHG marks the return of a veteran restaurant executive to Boston. USHG’s CEO Chip Wade served at the CEO of the iconic Legal Sea Food’s, some 20 plus years ago.
“One restaurant will likely be one of the group’s more casual spots, while the other will be more “culinary forward and creative,” Wade noted. USHG’s Daily Provisions, which has five locations around New York, seems like a logical—and easily scalable—pick for the more casual of the duo.
With a tagline of “your neighborhood kitchen” and all-day operation, it’d fit into the increasingly busy Seaport landscape with breakfast sandwiches, sandwiches, salads and pastries.
While Shake Shack has proven successful in Boston, Danny Meyer’s fine dining empire, Union Square Hospitality Group (USHG), has remained largely absent from the city. Until now.
The Seaport’s recent boom seems to have finally lured USHG, with two planned restaurants set to break the New York-centric mold in 2025.
This marks a significant shift for the group, hinting at a potential pivot toward broader geographical reach.
