Remick's

Consider Quincy. Big city. On the Red Line. Off the highway. Near the water. Great location. When was the last time you came here for dinner?

It’s easy to miss Remick’s, the new restaurant in downtown Quincy at the site of the former Finian’s. The brick building is quietly handsome and the only sign is a flat spread of letters that simply spells Remick’s.

At the end of March, Remick’s opened in Quincy, in the space formerly occupied by restaurant/pub Finian’s. Its executive chef is Marc Orfaly, of Pigalle in the Theatre District and Marco in the North End. He has teamed with Quincy native Timothy Collins and Bob Palmer on the project. Orfaly’s entry into a new city is notable because Quincy isn’t commonly viewed as a dining destination.

Pigalle and Marco chef Marc Orfaly used to do pig roasts years ago when he worked at Olives. At his new restaurant, Remick’s, there’s an emphasis on group dining, with communal tables and family-style dinners on Sundays.