Slated to open the week of April 14, Bostonia Public House is the latest in a spate of openings that are helping to reinvigorate the Downtown dining scene. But the restaurant will also be a good one for wining. We’re told that the restaurant has produced its own private label, developing handmade varieties of Chardonnay (oaky and buttery) and Pinot Noir (fruity and spicy) from Napa Valley. Meanwhile beverage manager Joe Corrado (a longtime vet ofAbe & Louie’s) has created a menu of 45 by-the-glass selections, including some relative rarities, at least around here: like cult wine Screaming Eagle Cabernet Sauvignon, Quintessa Meritage and Louis Roederer Cristal. A Napa Technology wine system will keep bottles at optimal temperature and offer two-ounce tasting pours, as well as full glasses and carafes. And the cocktail program will focus on creative twists on classics: like the J. Grady, a spin on the Old Fashioned with Angel’s Envy rye, blood orange, and maraschino liqueur.

As previously reported, chef Kyle Ketchum (formerly of Michigan’s The Lark, once ranked the Detroit area’s Top Restaurant by Zagat surveyors) will bring a “refined-rustic” menu laden with New England accents. Expect to find Bostonia Baked Beans (served in a branded ceramic tin can with toast points); braised lamb osso buco with pappardelle pasta and sugar snap peas; a lobster roll with meat tossed in housemade sour cream and avocado dressing and topped with bacon fat breadcrumbs; and Berkshire bourbon maple glazed sweet potato doughnuts (which sounds like a mouthful, literally).

The restaurant (a rendering scene here) inhabits the historic Board of Trade Building, given new, modern life by HGTV and Restaurant: Impossible Taniya Nayak. The local designer (who also gave us the glossy interiors of Petit Robert Central, Abby Lane and more) promises a space swathed in “cognac and coffee tones,” and the juxtaposition of original architecture and raw building materials with “distinctive” lighting elements, brick treatments and marble flooring. Size-wise, the open kitchen will serve diners at 200 seats on two floors, which includes a big 100-foot walnut bar.