RESTAURANT NEWS | MASSACHUSETTS
At Marzae, Boston Drinks Its Own Wine
Massachusetts winemakers have opened a restaurant where Jonathon Kirk’s menu gives the bottles a worthy dinner companion.
MARZAE | MAP | INSTAGRAM
By Maria Rodriguez
8:27 a.m. ET, Sept. 30, 2026
AUTHOR BIO: With a day job that requires constant travel, Maria Rodriguez is likely a regular at your favorite restaurant. She’s reviewed restaurants since 2007 in magazines from Spain to Seattle.
Ask for a local wine in Boston, and you might expect a sympathetic smile and a list that begins somewhere else. At Marzae Cellar + Provisions, which opened this summer inside Boston Public Market, local wine is the point. The grapes come from the Northeast, the wine is made in Massachusetts, and dinner is built around what nearby growers and producers have to offer.
Husband-and-wife founders Eliot Martin and Katie Luczai started Marzae in Acton in 2023. Their wines use grapes that may be less familiar than cabernet or chardonnay, including Marquette, La Crescent, and Arandell. You can order a glass, try a flight, or take home a refillable growler of wine from the draft taps. The growler is a nice answer to a question most wine bars don’t ask: Why carry home another bottle if you can bring back the one you already have?
Eliot Martin and Katie Luczai
Chef Jonathon Kirk gives people a reason to stay for dinner. His menu changes with what’s available, so any particular dish may have a short run. Recent plates have included bluefin tuna crudo with passionfruit aguachile, shrimp, crab, and scallop cakes with purple corn salsa, and burrata with stone fruit and pesto.
There has also been a foie gras hot dog, which is either the most Boston Public Market sentence ever written or a good reason to find out what Kirk is up to. Caramelized plantain Basque cheesecake has appeared for dessert.
During the day, Marzae serves pizza, sandwiches, baked goods, and cheese and charcuterie boards. In the evening, the cooking gets more involved. The shop sells regional provisions alongside the wine, while Marzae’s Off Piste Ferments line provides an option for anyone who wants to join dinner without drinking alcohol.
The interesting part isn’t simply that Massachusetts has a winery. Marzae puts its bottles at the same table as food from the region, in a market where diners can see some of the producers behind the meal. Order a flight, let Kirk’s menu decide the rest, and consider that “local wine” might finally be a useful answer in Boston.
