‘Harry Potter,' ‘Wicked,' and more make up PPAC's 2025-26 Broadway season
'She'd never been here. She thought we were in Long Island, which happens to me all the time,' Singleton said, drawing a few laughs. 'And [she] loved Providence. I thought she was going to buy a place here.'
Get Globe Rhode Island Food Club
A weekly newsletter about food and dining in Rhode Island, by Globe Rhode Island reporter Alexa Gagosz.
Enter Email
Sign Up
'So that was one of the reasons 'Harry Potter' landed here: Because she loved it so much and everybody showed her such a good time,' he added.
Advertisement
Now, PPAC has big hopes for the play, which after years in New York, has hit the road.
Related
:
Following stops in Chicago, Los Angeles, and Washington D.C., 'Harry Potter' will arrive in Rhode Island for an 18-show run starting Sept. 19, Singleton said Tuesday, as he revealed PPAC's upcoming season schedule.
'Right after those three major markets, we will be … the first market north of New York to play 'Harry Potter,'' he said. 'It will be a forest fire.'
The production will also be presented at
With an entire generation having grown up on the Harry Potter books, Singleton believes the production will introduce 'a whole new audience' to PPAC. And while he doesn't think demands for PPAC subscriptions will hit quite the levels spurred by the fervor around 'Hamilton,' it will surely be a hot ticket, he said.
'I would expect it will bump our subscription base, which is presently about 13,000 plus, probably another 3,000 to 4,000,' he said.
Related
:
In all, six critically-acclaimed and award-winning shows will be featured in the upcoming PPAC 'Broadway Series,' including 'Water For Elephants,' 'Suffs,' 'Wicked,' 'The Outsiders,' and 'Kimberly Akimbo,' PPAC officials said Tuesday.
Advertisement
'Six,' 'Hadestown,' 'Clue,' and 'The Lion King' will make up PPAC's 'Encore Series' as returning productions.
In total, PPAC will put on about 120 shows next season, according to Singleton.
'The commercial theater business has never been better in this building,' he said.
Here is the schedule for the upcoming 2025-26 Broadway season at PPAC:
'Broadway Series'
'Harry Potter and the Cursed Child:' Sept. 19 - Oct. 4, 2025
'Water For Elephants:' Dec. 2 - 7, 2025
'Suffs:' Jan. 20 - 25, 2026
'Wicked:' March 4 - 22, 2026
'The Outsiders:' April 14 - 19, 2026
'Kimberly Akimbo:' May 5 - 10, 2026
'Encore Series'
'Six:' Oct. 22 - 26, 2025
'Hadestown:' Nov. 7 - 9, 2025
'Clue:' Jan. 16 - 18, 2026
'The Lion King:' May 20 - June 7, 2026
Other performances
Jo Koy: Oct. 17, 2025
Louis C.K.: Oct. 19, 2025
America: Oct. 18, 2025
Boston Pops Holiday Concert: Dec. 13, 2025
Cirque Dreams Holidaze: Dec. 19 - 21, 2025
Bill Bragg's Family Magic: May 16, 2026
More information is online at
Christopher Gavin can be reached at
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
New York Times
an hour ago
- New York Times
Why Magic, Dragons and Explicit Sex Are in Bookstores Everywhere
On a whim one night, Simona Stallone clicked on some Harry Potter fanfiction, and quickly tumbled down a rabbit hole. Ms. Stallone, a 28-year-old real estate agent and content creator who lives in Toronto, kept seeing posts about 'Dramione' all over her feed. People on TikTok were raving about stories set in the world of Harry Potter, written by fans, that imagined a romance between the bookish Hermione Granger and her antagonist, the arrogant bully Draco Malfoy. As a Harry Potter enthusiast who had always thought that J.K. Rowling should have brought Draco and Hermione together, Ms. Stallone was primed to become a Dramione addict. Lying next to her sleeping boyfriend, she clicked on 'Manacled,' a dark fantasy set in an alternate universe where Harry Potter is dead and the evil wizard Voldemort has triumphed. The story centered on an illicit, morally ambiguous romance between Hermione, a magic-wielding healer, and Draco, a vicious executioner who later holds Hermione captive as a prisoner of war. It had familiar elements from the Harry Potter books, but with a delicious twist — the characters were a little older and a lot hotter. And they were cast in decidedly more adult scenarios. 'Manacled' quickly became her 'whole personality.' 'I was fully consumed by this book,' Ms. Stallone said. 'I define my life as before and after 'Manacled' — you know, how some people are like, before Christ. ' She got tattoos of imagery from 'Manacled'— a constellation on her shoulder and a hummingbird on her ankle. She read the book half a dozen times, and when she wasn't reading it, she listened to a fan-made audio recording of the story on triple speed to get to the best parts faster. Her friends gave her a three-volume, 1,188 page bound edition of 'Manacled' for her birthday. She started a 'Manacled' book club and pressed the story on anyone who would listen. Want all of The Times? Subscribe.
Boston Globe
11 hours ago
- Boston Globe
Warm and wonderful, Kaia celebrates modern Greek cuisine
Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Crudo dishes are a highlight at Kaia, where a dish called Gifts of the Sea features an oyster, a crab claw, and a daily crudo. Erin Clark/Globe Staff Advertisement But among them, Kaia stands out as the total package. The food here levels up, delicious, lovely to look at, and stimulating for both appetite and mind. It expands upon Greek cuisine, cleverly playing with tradition, updating it, but also keeping it pristine when the moment for that is right. Executive chef Felipe Gonçalves previously worked at Menton, and it shows. The finesse of fine dining is on the plate, as well as fun, creativity, risk, and respect. Advertisement An illustration in one dish: spanakopita, which Xenia culinary director Brendan Pelley has been serving in some form since launching Greek pop-up Pelekasis a decade ago. He grew up eating the dish at family dinners. It was on his menu when he was chef de cuisine at Michael Schlow's Kaia takes the homey spinach and phyllo pie and turns it on its side, literally. It arrives a golden-brown rectangle, striations of green and yellow visible at the ends, all dressed up for a fancy dinner on top. It's strewn with snipped herbs and pretty edible blossoms. The dish wraps eggs, leeks, and preserved black truffle into the mix. A bite is a journey, from crisp, shattering layers of dough to billowy, warm interior, almost like a quiche. It's comfort food and eye candy at the same time. Octopus with staka glaze and avocado pistou. The menu changes regularly. Erin Clark/Globe Staff I think of the spanakopita as the heart of a meal here, the anchor that supports a rotating cast of crudo, meze, and whole fish dishes. It is the only given. After that, it's time to play. There are snacks. Zucchini chips, slices in a crisp and puffy batter, are drizzled with garos (a fish sauce) caramel. Those dolmades, the foie gras-filled grape leaves with their anchovy saddles, are as close as Kaia gets to surf and turf. And they are as close to tradition as the spanakopita is. Have them with caviar, if you like. Raw dishes rotate frequently. 'Gifts of the sea' features three presentations: a daily crudo, a crab claw with petimezi (grape syrup) aioli, and an oyster with charred cucumber toursi (pickle), tapioca, and dill. (Shoutout to the dining companion who arrived with a glossary of Greek food terms he had created and printed out.) These bites are lovely but so small they leave one wanting more; the larger crudo dishes are more satisfying, from langoustine with fermented honeydew, coriander oil, stone fruit, and puffed rice to tuna with heirloom tomatoes and berries. These dishes are of-the-season, and if you miss one iteration, well, there's the next one to look forward to. Advertisement Hilopites, a Greek pasta, served with lobster. Erin Clark/Globe Staff Meze, too, change and change again. Change is good (even if I still miss the velvety sea urchin terrine, which reminded me of Japanese ankimo, monkfish liver, in its preparation). Grilled octopus was glazed in staka (Greek butter), sprinkled with savory, crunchy bits like an everything bagel, and served with avocado pistou; it was impossibly tender. Now it comes with artichokes, fava beans, and dill. Hilopites, wide, ribbony noodles, came with brown butter-poached lobster and a lobster-infused sauce spiked with Greek brandy, its richness complemented by the brine of pickled sea beans and seaweed butter. Now the menu features beet, lemon, and lovage hilopites with peas and a smoky crema made from kefalotyri cheese. Souvlaki at Kaia can be anything skewered and grilled. I loved the innovation of this dish made with lion's mane mushrooms and sunchokes over puffed wild rice. It was such a textural collage (on one occasion, in a bad way, with undercooked and gritty sunchokes). The current version features skewered broad beans in their pod with lemon skordalia, a much lighter take for summer (and the GLP-1 crowd). The steamy season brought with it bright dishes that offer flavor without weighing diners down, such as assorted local cucumbers with tomato gelee. Kaia's elegant pile of seasonal lettuces with pine nut crisps, kefalotyri cheese, and a buttery vinaigrette is one of the best green salads I've had in a long time. Advertisement A whole grilled fish finished tableside with snipped herbs. Danielle Parhizkaran/Globe Staff The flip side of that is the lamb neck gyro, a menu constant, unctuous, crisp-edged bites of meat with zucchini pita (cleverly scallion pancake-reminiscent), pickles, sunflower yogurt, and mint jam. I love lamb and will order it at any opportunity; for me, this dish is too heavy, too oily. Whole grilled fish is the opposite, finished with orange blossom honey and a snipped bouquet of herbs, lemony ladolemono sauce poured tableside. It's a lovely dish and a lovely presentation. (Note that our lavraki, Mediterranean sea bass, comes with a market price of $100, the only thing rich about it. This is one of two warnings I have about Kaia. The other is that I find the dining room layout a bit awkward, with the sun somehow always shining in my eyes. Eat later, you say? That's when the music CRANKS UP SO LOUD, which feels inconsonant with the rest of the package here. To avoid these issues, book on the earlier side in the more convivial, more comfortable bar and lounge.) Desserts here are wonderful: pagoto, goat's milk gelato served with seasonal fruit spoon sweets; a dense, moist coconut cake called ravani with plums and Greek yogurt; matcha baklava. But it is the Aegean 'kormos,' a riff on a traditional chocolate dessert, that I can't get enough of. It features semifreddo flavored with juniper and honey, a spill of icy, mountain tea granita, and a crunchy topping of pine nut praline. It is creamy, cooling, sweet, and herbal all at once. Advertisement Aegean "kormos," a juniper and honey semifreddo with mountain tea granita and pine nut praline. Erin Clark/Globe Staff Cocktails are excellent and innovative, incorporating ingredients like the chickpea liquid aquafaba, marigold, mastic. I'm not usually an espresso martini person, but the Chicory & Cardamom, a take on a Greek frappé made with Metaxa brandy, turned my head. The list of Greek wines, as at all Xenia restaurants, is thrilling; ask for guidance through its riches and you will be rewarded. Your gracious server will soon be offering toasts of 'ya mas!' with the rest of your table, after teaching everyone how to say 'cheers!' in Greek. As is always the case at restaurants, it is the people who make the experience memorable. At Kaia, the food matches the hospitality. Chefs work in the open kitchen at Kaia, allowing diners at the bar to watch food being prepared. Erin Clark/Globe Staff KAIA ★★★★★ 370 Harrison Ave., South End, Boston, 617-514-0700, Wheelchair accessible Prices Small plates $18-$38. Large plates and whole fish $74 and up. Desserts $8-$16. Cocktails $14-$18. Hours Daily 5-11 p.m. (Bar until 1 a.m.; patio seating Wed-Sun.) Noise level Fine on the early side; extremely loud later. ★★★★★ Extraordinary | ★★★★ Excellent | ★★★ Very good | ★★ Good | ★ Fair | (No stars) Poor Devra First can be reached at
Yahoo
15 hours ago
- Yahoo
Daniel Dae Kim Talks How ‘Butterfly' Fulfilled His Dream Of Shooting In South Korea
Starring in Lost for six years and Hawaii Five-O for ten years — and armed with a host of other enviable credits — Daniel Dae Kim counts recent series Butterfly as one of his most personal projects yet. Besides playing the role of U.S. intelligence operative David Jung in the series, Kim also serves as Butterfly's executive producer through his production company 3AD, which developed the show under a deal with Amazon MGM Studios. More from Deadline 'Harry Potter' TV Series Due To Hit HBO In 2027: Everything We Know About The Cast, Who's Creating It, What J.K. Rowling Says & More China's COL Group Unveils Micro-drama Distribution Hub Amid Short Format Boom Philippines' TBA Studios Unveils 'Quezon' Trailer Starring Jericho Rosales & Iain Glen Since its premiere on August 13, the series has shot up the streamer's top 10 series list, reaching the second spot today. Multi-hyphenate Kim on acting and producing Juggling both exec producing and acting, Kim is also in the middle of shooting a season of Avatar: The Last Airbender in Vancouver. Kim's 3AD production company also recently produced the ABC television series The Good Doctor, adapted from the 2013 South Korean series of the same name. 'If we're lucky enough, we'll be greenlit for a season two of Butterfly and we'll be prepping that,' Kim tells Deadline. 'I look forward to it, but my company has multiple projects in active development right now, so we're plugging away.' Butterfly follows former intelligence operative David Jung, who is hiding in South Korea. He has his life blown to pieces when the consequences of an impossible decision from his past come back to haunt him, and he finds himself hunted by Rebecca, a young assassin — and Caddis, the sinister spy organization she works for. Kim said that he heard about Butterfly for the first time during a meeting with the head of comics publisher Boom! Studios. 'He talked about some of his titles, and Butterfly was the one that I was interested in. It was a great father-daughter story,' says Kim. 'But in the original comic book, they're played by characters who are white, and it takes place in the U.S. and Europe. I asked whether or not they would mind changing the characters to Asian-American and set it in Korea. Shooting something in Korea has always been a goal of mine, and they were open to the idea.' Filming in South Korea Kim feels a deep connection with Korea through his family's heritage — and the affinity has been reciprocated. Just over a year ago, Kim was named an honorary citizen of Seoul, receiving the title from Seoul Mayor Oh Se-hoon and the Seoul Film Commission. Butterfly's shoot took place over seven months, starting in winter and wrapping in summer. Kim says he has a 'working knowledge of Korean' and took great care to spend an extended period in Korea, hire a large local crew and present Korean culture in meticulous detail — from the food, to the country's different accents. 'The cuisine is different regionally, and the people are different. It's a little bit like Italy, that there are different dialects and accents, depending on where you go in the country,' says Kim. 'Korea is a character in our show. 'We shot in over 20 cities all throughout South Korea, and I loved showcasing the mountainside, countryside as well as the skyscrapers of Seoul. I love that we got to shoot in Busan too, which is where I was born,' adds Kim. Besides shooting in Busan, Kim also picks out Andong, far south-east of Seoul, as another of his favorite shooting locations. 'I really liked shooting in Andong, which was in the first episode where you see SUVs crossing a small river. That was literally how we had to get to our location,' says Kim. 'The scenery was so beautiful, the mountainside that goes into the river, and we had this wonderful fog that rolled in, in the middle of the night, which created this eerie atmosphere for all the night shots. I remember commenting at the time that a lot of studios would pay a lot of money to get this effect, and we just had it. 'Our crew traveled with us and I loved that, because we had the same crew no matter where we went in South Korea. I liked that continuity,' adds Kim. 'Food is such a big part of Korean culture, and I wanted to showcase the food as part of the culture,' says Kim. Referring to a scene in the first episode where Jung is making a hotteok (Korean pancake), Kim says that his character cooks food 'as an expression of love. 'Growing up and being an immigrant family from Korea, the words 'I love you' weren't very often said, but the way my parents showed their love is by asking if I had eaten or preparing a meal as soon as they got home. That love language is something we wanted to put into the show,' adds Kim. On working with Park Hae-soo and co-star Reina Hardesty The first episode of Butterfly also stars Park Hae-soo (Squid Game, Prison Playbook). 'He's an incredible presence and such a fine actor,' says Kim, about collaborating with Park. 'I felt that the scene between the two of us was one of my favorite in the whole series. I have a lot of respect for him as an artist and as a person, and I consider us lucky to have been able to work with him.' On working with co-star Reina Hardesty (The Flash), Kim says: 'She came in very prepared and it was easy to build a rapport with her. We had a few meals, went over scripts together, and we were able to talk about our relationship in the series. The work that is done off-stage is just as important as what happens on camera.' While Kim has worked with some of the most established names in Hollywood and abroad, when asked about other filmmakers or actors he would love the opportunity to work with in the near future, Kim picks out Christopher Nolan and Destin Daniel Cretton as among his dream collaborators stateside, as well as Bong Joon-ho and Park Chan-wook in Korea. Expressing Korean-American identity Reflecting on some of the themes in Butterfly, Kim says that the series is ultimately about identity and family. 'We wanted to make sure we expressed the nuances of what it is like to be Korean-American versus Korean, versus white American,' says Kim. 'It was a very intentional choice on our part to mix the two languages [English and Korean], because that's what Korean Americans do when they speak Korean to each other. 'That's what I speak to my parents, and you'll see in later episodes that one of the characters will criticize David's level of Korean, and that was also an intentional choice, because very often, there's the assumption that because you live in America and you're of Korean descent, you speak perfect Korean. The Korean we speak as as Korean-Americans is different. It's accented. It's not perfect, and I wanted to shine a light on the fact that the language is different depending on your experience of the country.' On making a stop in Korea to celebrate Butterfly's premiere, Kim said: 'It was important to us to have a Korea premiere, because we wanted to show our respect for the country, the people, the crew and the actors who worked so hard to bring our show to life. I consider this show to be equally Korean and American.' Best of Deadline 2025 TV Series Renewals: Photo Gallery 2025 TV Cancellations: Photo Gallery Everything We Know About 'The Boys' Prequel Series 'Vought Rising' So Far
