Fool's Errand
Four hundred square feet, no chairs, and snacks built like canapés: potato mille-feuille fried in layers, salmon on bread smeared with Brillat-Savarin. Tiffani Faison closes it on 24 November 2026.
Why go
Faison opened it with her wife and business partner Kelly Walsh at the end of summer 2018, in the gap between her two big Fenway rooms, sharing a liquor licence and a dishwashing space with Sweet Cheeks next door.2 Devra First reviewed it in 2019 and gave it two and a half stars, and the review reads like somebody explaining why she kept turning up: the menu written on mirrors, chef de cuisine Ellie Roycroft cooking in a slip of an open kitchen, most of it cut into squares and speared with toothpicks.2 Daniel Motsinger's bar leans on fortified wine, with a Lillet and vermouth section, a sherry list and beer made only in Massachusetts.2 Then in August 2026 Faison told the Globe she would not renew the Boylston Street lease.1
Order this / avoid
- Order: the potato mille-feuille, with the sour cream and caviar if you are spending.2
- Order: the salmon finger sandwich, seeded, on bread spread with Brillat-Savarin.2
- Order: something off the crudites and okra end of the card. First found the fried run gets heavy without it.2
- Avoid: leaving it. The last night is 24 November 2026.1
What locals & experts say
- Devra First, The Boston Globe (February 2019), two and a half stars:
A crispy potato mille-feuille is made of many layers of thin-sliced potato, compressed and fried, then topped with your choice of sour cream and caviar, or lobster gravy, or raclette and truffles. This lily is gilded just the right amount.
2
Good to know
- Closing 24 November 2026, along with Sweet Cheeks Q next door. Faison's statement says the lease decision was made intending to look for new locations for the brand.1
- Standing room. First's review puts plates at $2 to $16, with caviar service at $100 for 30 grams, and notes chairs are available if you need one.2
Verdict
could-visit — There is a deadline on this one and it decides the call: the bar shuts on 24 November 2026, so the only question is whether it is worth a trip before then. The evidence says the snacks are built with real technique, a potato mille-feuille compressed and fried in layers, salmon on Brillat-Savarin, and a Globe critic rated it two and a half stars while admitting she kept going back. Four hundred square feet with no chairs is a specific kind of night out, which is a caveat and not a fault.