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ROBERT NADEAU

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09073_franklin_list

Franklin Southie

A popular chef's hangout branches out
The original Franklin Café in the South End won friends quickly with a unique combination of minimalist but inventive cuisine, comfort food like turkey meatloaf, an innovative wine-pricing scheme ($15 over wholesale), a terrific selection of draft beers, and the latest hours of any fine-dining possibility in town.
By: ROBERT NADEAU  |  July 01, 2009

090626_yamo_list

Yoma Burmese Restaurant

After a long lapse, Boston gets another fine taste of a rare cuisine
Burmese food bears some resemblances to that of its neighboring countries, which has been emphasized during Boston's surprisingly long, if gapped, history with the cuisine.
By: ROBERT NADEAU  |  June 24, 2009

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Espèria Grill & Rotisserie

Come for the gyros, stay for the pizza, lamb shanks, subs, etc . . .
The Center House of Pizza was a regular neighborhood pizza place for more than 20 years, and then, two years ago, suddenly changed its name to Espèria and put up a sign for rotisserie.
By: ROBERT NADEAU  |  June 17, 2009

090612_sushi_slist

Exotic Sushi and Tapas

A little bit of everything, from Europe to Japan
Exotic Sushi and Tapas doesn't have the most exotic sushi, but the combination of Japanese bar snacks with their European small-plate counterparts is an unusual angle on fusion that can be worked into a square meal.
By: ROBERT NADEAU  |  June 10, 2009

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Tory Row

The Miracle of Science guys do it again
Matthew Curtis and Christopher A. Lutes, perfect-pitch masters of minimalism at Miracle of Science, Cambridge 1, Middlesex Lounge, and Audubon Circle, have finally opened a restaurant with a few flaws.
By: ROBERT NADEAU  |  June 04, 2009

090529_korean_list

Korean Garden Restaurant

Enjoy, we're here to help
Despite being open only six months, Korean Garden already has 22 Internet reviews.
By: ROBERT NADEAU  |  May 27, 2009



09052_seafood_list

Review: Off the Boat Seafood

Large portions, now served in a larger space
To find Off the Boat Seafood, a South Italian take-out joint that just this winter added a 10-table dining room and a wine list, mainlanders will pass through the Callahan Tunnel and embark on an exercise so challenging it's not unlike finding the Northwest Passage.
By: ROBERT NADEAU  |  May 20, 2009

090515_local_list

The Local

New Newton favorite attempts less, achieves more
How many times have I reviewed fried calamari just in the last decade? Maybe 70, 80 times, right?
By: ROBERT NADEAU  |  May 13, 2009

090508_sensing_list

Sensing

An old twist for a new French restaurant
I've enjoyed the revival of 1950s-style French bistros, but it's been quite a while since I could review a full-tilt example of 1980s French "nouvelle cuisine," which brought on bipolar reform.
By: ROBERT NADEAU  |  May 06, 2009

090501_east_lits5r

East Side Bar and Grille

What's old is new again — and still in style
Back in the day, a certain brand of bar-restaurant served Greater Boston neighborhoods well with plentiful food: fried seafood, steaks and chops, and usually some Italian-American dishes.
By: ROBERT NADEAU  |  April 29, 2009

090424_panza_list

Panza Ristorante

A good North End restaurant without a line? Enjoy it while it lasts.
Panza, which replaced Cibo in a small space just off the busiest blocks of Hanover Street, strikes a nice balance between red-sauce expectations, a bit of cheffery, and prices you can live with.
By: ROBERT NADEAU  |  April 22, 2009



090417_Great_l

Great Taste Bakery and Restaurant

A Chinatown eatery that lives up to its name
After a series of unimpressive Chinese restaurants (and one Korean place) had vacated the premises, this odd double-storefront reopened with a silly name — and actually delivers on it. All the food we had did taste great!
By: ROBERT NADEAU  |  April 15, 2009

09510_bond_list

Bond Restaurant and Lounge

Good small plates and wine — license to kill not necessary
Boy, do these people ever wish they had gone for the James Bond theme instead of the US Savings Bond décor?
By: ROBERT NADEAU  |  May 05, 2009

090404_ecco_list

Ecco Restaurant and Martini Bar

Eastie gets a fine, trendy bistro of its own
An East Boston bistro? Kind of doesn't have a ring to it — especially since we're not talking about Orient Heights or Jeffries Point.
By: ROBERT NADEAU  |  April 01, 2009

090327_amici_list

Amici

Odd hours make this a rare North End treat
Remember the spirit and savor of the old-time North End red-sauce restaurants? Amici still does.
By: ROBERT NADEAU  |  March 25, 2009

090320_thai_list

Thaitation Thai Cuisine

Brown Sugar gets even sweeter
I'm convinced that one of the reasons this restaurant column doesn't get the national readership it deserves is that, I keep raving about owner-chefs like Dusadan Lee Narbanshart.
By: ROBERT NADEAU  |  March 18, 2009



090313_Damiano_List

Ristorante Damiano

Small plates pack a big punch
We Americans think of Italian food as the bountiful, overloaded tables, but when we travel to Italy, we find small plates and fashionably skinny Italians splitting dishes in four courses.
By: ROBERT NADEAU  |  March 11, 2009

090306_asana_lits

Asana

Fine form and function at the Mandarin Oriental Hotel
Luxury dining has long been associated with hotels, but hotel restaurants must walk the line.
By: ROBERT NADEAU  |  March 04, 2009

090227_ghazel_list

Ghazal Fine Indian Cuisine

A new neighbor tones down the décor and excels in spots
Ghazal provides a variety of dishes that Bukhara (the other Indian restaurant in the area) does not, plus warm service, competitive pricing, and mixed drinks.
By: ROBERT NADEAU  |  February 26, 2009

090220_sportello_list

Sportello

Lynch tests new, comfortable waters
Famed chef Barbara Lynch has a two-part plan for taking over the Fort Point Channel area.
By: ROBERT NADEAU  |  February 27, 2009

092103_mulan_list

Mu Lan Taiwanese Restaurant; Boston primo for pizza

Fine, fast food in the Asian subcategory
Mu Lan opened three years ago and changed chefs and menus this past summer, but has maintained a good reputation in the increasingly competitive Taiwan subcategory of Asian food.
By: ROBERT NADEAU  |  February 12, 2009


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