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After lots of planning and an extensive redesign, Davis Street Tavern's Christopher Handford and Blake Smith have opened their new lunch, dinner and weekend brunch spot in the old Fenouil space at the edge of Jamison Square. The new space comfortably seats 150, but that's only inside—another 100 can sit outside when it's warm. At present, the menus are comprised mainly of plates to share (oysters, charcuterie and charred octopus), though there are sandwiches, burgers and large plates too (like the 32-ounce ribeye). Jamison also boasts a rather large drink menu, including signature cocktails like the Squeezy Bee (bourbon, elderflower and cava) and the Portland Fizz (an egg flip made with port, lemon and rum). Chad Walsh, 8/7/2012