New Mediterranean restaurant Chapter 6 opening in South End with a patio overlooking the Rail Trail

It’ll feature cuisine from six different regions in the western Mediterranean including Spain, Morocco, Algeria, Tunisia, France and Italy.

Why it matters: This will be the sixth restaurant for local restaurateur Jon Dressler, who’s known for The Porter’s House, Fin & Fino and Dressler’s, among others. He invested about $2 million into creating Chapter 6, Dressler told Axios’ Ashley Mahoney.

Zoom in: Chapter 6 is nearly 7,000 square feet, with space for 90 guests in the main dining room, 70 in the lounge, 20 at the bar and 80 outside on its huge all-season patio that overlooks the Rail Trail. 

• The menu, created by chefs Scott Hollingsworth and Jonathan Cox, is made up of shareable plates to encourage a Mediterranean style of dining. Expect house-made pasta, fresh seafood and seasonal produce.
• Its beverage menu ranges from different kinds of wine to tea and coffee drinks, boozy and nonalcoholic slushies, and a cocktail menu designed by Fin & Fino’s Brittany “BK” Kellum.  

Bonus: Similar to Fin & Fino, Chapter 6 will offer “the treatment,” where the chef will create a personalized menu tour for you for $70, including a $5 charitable donation to a local nonprofit. 

Zoom out: Chapter 6 is the latest addition to The Line, a 16-story tower that houses Sycamore Brewing, local market Savi Provisions and Grit Box gym. 

Details: The Line is at 2151 Hawkins St.. 

• Chapter 6 is open daily from 4pm-close, plus it’ll serve brunch from 11am-3pm on Saturday and Sunday.

What’s next: It’s a big year for the Rare Roots Hospitality Group. In addition to Chapter 6, they plan to open Joan’s Bakery and Deli at Metropolitan. It will be led by chef Rob Clement, best known for his popular Jewish deli pop-up Meshugganah.

• They’re also currently in the midst of transforming Dressler’s in Huntersville into a new Fin & Fino restaurant.