Former Sitka and Spruce chef Logan Cox says he’s received his final permits and is putting the finishing touches on his highly-anticipated Beacon Hill restaurant, Homer, for a mid-August opening. Cox says his wood-burning oven and wood-burning fireplace are in, new windows are installed, and the space has been framed out.
Cox wants Homer, located at 3013 Beacon Ave. S, to become a neighborhood staple. He’s planning to keep the Mediterranean- and Middle Eastern-skewing menu of pitas and spreads, grilled vegetables, local shellfish, and fermented foods accessible, with prices between $6 and $22. “It’s the kind of place that I’d want to eat at everyday and will be priced accordingly,” Cox says. He’ll also attract passersby with seasonal flavors of soft serve ice cream sold through a walk-up window.
The restaurant is shaping up to be a local favorite that’s also a destination, in the style of Beacon Hill’s unassuming-but-exceptional Bar del Corso, a longtime Eater 38 member serving wood-fired pizza and Italian small plates.
Homer seats 50, and Cox promises a full bar and an affordable beer and wine selection. The name Homer is a reference to the town in Alaska where Cox and his wife spent a long summer and solidified their relationship. It’s also the name of their dog, who will be “poking his head into the restaurant from time to time,” Cox says.