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Restaurant Reviews


Con Sol

Shining light on a secret Iberian bargain
Three-year-old ethnic bargain spot Con Sol snuck under reviewers' radar with an Iberian menu that draws mostly on Portuguese-American food — a cuisine that feels native to long-time Cantabrigians, but otherwise is little known north of New Bedford and Fall River or west of Provincetown.
By: ROBERT NADEAU  |  October 14, 2009


North 26

A Jasper White protégé branches out with great success
I never call chefs before writing a review, but if I did speak with Brian Flagg of North 26, I'd ask him if Jasper White has ever paid a visit.
By: ROBERT NADEAU  |  September 30, 2009


The Stork Club

Jazz and soul team up to make sweet music
Remember Circle: Plates and Lounge? The Stork Club has succeeded that short-lived restaurant and bar, which succeeded Bob's Southern Bistro, itself the recast version of Bob the Chef's.
By: ROBERT NADEAU  |  September 23, 2009


Saray Turkish Restaurant

Middle Eastern cuisine at its finest
Saray snuck in under my radar because the sign outside advertised halal meat.
By: ROBERT NADEAU  |  September 16, 2009



A sweet convergence of Cajun comfort and perfect pies
Sweet storyline here: Magnolia's goes along for years serving inexpensive Southern-style food, then Hungry Mother opens to vast acclaim, perhaps stealing a few foodies away.
By: ROBERT NADEAU  |  September 09, 2009


Dawat Fine Indian Cuisine

Exactly what you'd expect — and then some
Dawat does what all other Indian restaurants do — sometimes better — with newish things besides.
By: ROBERT NADEAU  |  September 02, 2009



A plea to kick up the heat
With visions of spices of the souk, we are apt to imagine that Moroccan food is as spicy as that of Mexico or Ethiopia.
By: ROBERT NADEAU  |  August 26, 2009


Rowes Wharf Sea Grille

An acclaimed chef, a wonderful setting, and fabulous food
It's hard to believe Daniel Bruce has been executive chef at the Boston Harbor Hotel for 20 years, outlasting the managers that hired him and both of his original restaurants in these waterfront digs.
By: ROBERT NADEAU  |  August 19, 2009



Bonkers? No, just crazy good.
By: ROBERT NADEAU  |  August 12, 2009

kinsale list


A little bit Irish, a little more 'whatever works'
"Take one spectacular location, season liberally with Norman, Spanish, and English influence, add one major battle and let it simmer for 400 years. The result — Ireland's fine food capital." So says the official tourist Web site of Kinsale, Ireland.
By: ROBERT NADEAU  |  September 14, 2009



The South End's Senegalese restaurant joins the bistro crowd
Teranga is Boston's first serious Senegalese restaurant, but belongs more in the upscale-import category with the Helmand, Lala Rokh, and Orinoco than with typical immigrant restaurants. It's a pleasant and beautifully decorated bistro where diners mingle and have a good time.
By: ROBERT NADEAU  |  July 29, 2009


The Friendly Toast

From the décor to the drinks, it's all a bit wacky — and undeniably good
There was some in-office debate about reviewing the Friendly Toast in our "On the Cheap" column. After all, its menu of diner favorites, retro-'50s filler-uppers, and contemporary vegetarian options are pretty inexpensive. And their motto is "Great Food. Cheap."
By: ROBERT NADEAU  |  July 22, 2009


Max & Dylan's Kitchen & Bar

From the owners of Scollay Square, another fine bar-restaurant that does everything fairly well
Who is Max? Who is Dylan? The casual visitor cannot know. We know that the owners also have Scollay Square (which is not located in what used to be that square), so we have our suspicions that Max and Dylan are children or cats, or a confected evocation of the contrasting merits of ethnicity and cool.
By: ROBERT NADEAU  |  July 15, 2009


Spiga Ristorante Italiano

A famed Boston chef moves to the 'burbs
I've had my eye on Spiga for a while — even though it is hard to keep an eye on a place tucked into a back street.
By: ROBERT NADEAU  |  July 08, 2009


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


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


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


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


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


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


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

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