Harvard just got a new option for dining and entertainment right across the town line in Boxborough. Craft Food Halls celebrated its grand opening Thursday, April 25, at 500 Beaver Brook Road, on the old Cisco campus now known as the Park at Beaver Brook.
Having been nearly deserted for a decade, the property on Beaver Brook Road was purchased by Massachusetts developer Campanelli in late 2021. Craft Food Halls co-owner Gardy Desrouleaux said Campanelli approached the restaurateurs because of the success they’ve had in other business parks such as in Waltham, Lexington, and Marlborough. “Our foundation is partnerships,” Desrouleaux said during an interview at the grand opening. “We integrate with communities. We’re your front yard, your backyard, we’re your living room … no reservations, no call ahead.”
Town resident Rolf vandeVaart poses with fellow resident Pat Cooper, who is the catering manager for Craft Food Hall. (Photos by Lisa Aciukewicz)
A self-serve pouring wall offers more than two dozen options of pilsners, ales, porters, nonalcoholic beers, and even hard cider. You obtain a beer card that tracks which beverage you pour and in what quantity; the price is later charged to your credit card..
And that is exactly the vibe at the Boxborough location. Upon entering, it’s hard to confuse the scene with that of a traditional restaurant. A pingpong table in the main entry along with Adirondack chairs is the first clue that this is something different. Directly to the right of the entrance is counter service with three distinct menus aimed at pleasing picky palettes.
The food
In what Craft Food Halls marketing director Matthew Leppek describes as “elevated fast casual dining,” guests can satisfy their hunger with options across three cuisines. There is Sousviderie, offering low, slow, vacuum cooking for the carnivores and pescatarians in attendance. The French style of preparation prevents juices from escaping and helps lock in flavors of marinades, herbs, and spices. Sousviderie also offers cocktails with sous vide infusions to introduce more flavor profiles into libations.
If that seems a bit too exotic, Project X serves traditional bar fare such as pizza, nachos, wings, and pretzels. For those wanting healthier choices, there is Vessel, which serves vegan and vegetarian options, as well as lean proteins. Many Vessel dishes are served with Ayurvedic infusions, India’s traditional medicine that includes herbs such as turmeric, cardamom, and licorice, aimed at improving overall physical and mental health, such as in the grain bowls, salads, and tacos.
The fun
Moving further into the 8,000-square-foot facility, there are a variety of “zones,” as described by Leppek. First, there are “vibe” zones, which include a self-pour beer wall offering 27 taps with many local brews available by the ounce. There is a nonalcoholic beer available, three taps for self-pour wine, and a separate three-tap self-serve coffee bar. Other “vibe” zones include the outdoor entertainment space and smaller lounges for guests seeking a more intimate or quieter experience.
The “activation” zones include many different types of games for all ages. Guests can play a round of pool, shuffleboard, cornhole, or foosball, or try their hands at giant Jenga and Connect Four. “Water pong” is played with giant solo cups and bean bags for tossing like the college classic “beer pong,” though no water is actually used. And if your “activation” vibe is more chill, there are many televisions that can be tuned to any program of a guest’s choosing.
The experience continues outdoors where live bands will play on Sunday afternoons from 1 to 4 p.m., weekly. The music can be enjoyed around a firepit equipped with seating for 15 revelers, at any of the 12 picnic tables, 20 Adirondack chairs, or while playing a game of cornhole.
Pat Cooper, former manager of the Cider Barn at Carlson Orchards in Harvard, is Craft Food Halls’ catering manager for the Boxborough location. Cooper was with Carlson’s for seven years before making the move to CFH. She was drawn to the company’s philosophy, which is exemplified by its motto of “Love, Energy, Food.” “This is a group of people whose mission is to make sure human beings feel heard, seen, responded to, welcome, and loved,” she said.
Cooper believes Craft Food Halls is a welcome addition to the Harvard entertainment scene. “We have so few options for gathering spaces, especially ones that are open later in the evening,” she commented. “It’s a place to hang out. The pool tables and the foosball—it gives young and old whatever they want out of a facility.”
“Everyone is a guest,” said Leppek. “[We have a] homey vibe. Stay as long as you like. Some people will spend the day at the Waltham location, working remotely.” Desrouleaux billed the space as a community center. There is no charge for admission. Guests are welcome to host events such as birthday parties or gatherings without having to make reservations. CFH does offer formal catering options and the ability to rent space in the facility for those individuals looking for fully organized experiences.
Stay tuned for a full culinary review of Sousviderie, Project X, and Vessel in the Press Food Whisperer column in the coming weeks.
In addition to outside space, the food hall has pingpong, pool, and shuffleboard tables to keep families entertained. Essex (left) and Ryan Fowlks get in a game of pingpong as their parents socialize close by.
