One of the most anticipated fall openings in the Greater Boston area, Fallow Kin, is from the team behind James Beard semi-finalist restaurant Tallulah, Danielle Ayer and Conor Dennehy. The ambitious, vegetable-centered (but decidedly not vegetarian) spot took over the former Craigie on Main space in Cambridge (853 Main Street) with a kitchen overseen by former Tasting Counter chef Marcos Sanchez, which opened on October 20.

Fallow Kin’s mission is right in the restaurant’s name. The word “fallow” refers to a piece of land that is left untouched in order to restore itself to optimum fertility under natural conditions. The phrase represents the team’s mission of renewal, sustainability, and having a strong connection with the Earth. In layman’s terms, that means the restaurant’s menu will have a lot of vegetables, like smoky cabbage and sunchoke, showcasing items from Boston-area farms and other vendors.

Along those lines, the Fallow Kin team’s ultimate goal is to be as sustainable as possible and produce zero waste. General manager Danielle Ayer tells Eater: “We really want to lean heavily into working with people who practice ethical farming, who are committed to sustainable agriculture and even more so just hyper-focused on New England and products that come from here.”

What does that mean for the food? The restaurant offers a seven-course tasting menu, with about ten seats nightly, served from the chef’s counter. The tasting will cost $150 per guest, with an optional beverage pairing for an additional $85 ($65 for nonalcoholic drinks). The lineup will vary frequently, showcasing the restaurant’s commitment to seasonality — expect a similar experience to what Tasting Counter served before it closed.

Then there’s the bar, which is the more casual first-come, first-served space. And it’s here where the staff makes use of the by-products of the counter’s dishes for the aptly named zero-waste menu. The bar burger is made with a mix of wagyu beef from Vermont’s Morgan Brook Farm, and mycelium, a carbon-neutral by-product of mushrooms that is rich in umami. Cider-braised halibut, served with fermented barley, chorizo, apple, and maitake, and creamed kale with biscuits set a cozy scene.

Finally, there is the a la carte menu, which is served in the main dining room, with larger, shareable dishes. The rib-eye is sourced from Morgan Brook Farm, served with mojo verde and tallow butter. Other dishes include proteins such as the chicken from Featherbrook Farms, and steamed cod, served with a smoked onion cream and fermented kumquat.

Alongside the meat and fish is a lineup of bread, such as sourdough made with a blend of local wheat from Massachusetts-based Whistle’s Farm. Pasta includes such as lemon spaghetti with clams and seaweed, and cavatelli with duck merguez.

And of course, there’s a whole slew of vegetable dishes to round out the meal, like smoky cabbage in seaweed broth with chicken skin, the FK chopped salad rich with pickles and ferments, and creamed kale with Vermont cheddar.

For those familiar with the space, expect something very different than Craigie on Main, because the space was taken down to the studs. The aforementioned tasting counter will sit near the open kitchen, which is bright and approachable. A priority for the team was comfort, so expect cozy bar stools meant for whiling away a few hours on ‚ and the same goes for the rest of the seating. The design is meant to highlight the food, right down to the rows of ferments in jars perched on shelves above the bar.