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KENJI ALT

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Temple Bar’s beef carpaccio

Elevating a classic
Beef carpaccio has suffered an unfortunate fate.  
By: KENJI ALT  |  October 22, 2008

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Brookline Family Restaurant’s Döner Kebab

Meat the family
This Greek-turned-Turkish restaurant serves up fresh, authentic fare that could put to ease homesick Turks and Brits alike.  
By: KENJI ALT  |  October 29, 2008

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Rosticeria Cancun Dos

Two’s a charm
The first and most striking difference is that Cancun Dos has tables and a kitchen (at Cancun Uno, you had to settle for a counter and a stove).
By: KENJI ALT  |  August 06, 2008

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Tango's molleja

Salty smoky sweeties
The molleja act as carrier for the intense flavor of the grill and boasts a crisp, salty, nearly blackened crust.  
By: KENJI ALT  |  October 29, 2008

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El Potro

Curtido in disguise
Like a Mexican wrestling luchador, El Potro hides its true identity under a mask.
By: KENJI ALT  |  July 23, 2008

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Audubon Circle’s habanero-infused guava margarita and grilled shrimp with citrus dipping sauce

Red-hot summer
They start with the world’s hottest peppers and let them soak in white tequila for three days until a mere whiff puts tears in your eyes.
By: KENJI ALT  |  July 03, 2008



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Taiwan Café’s braised pork with peanut and pickled mustard greens

Chinatown on a roll
Taiwan Café’s $6.95 lunch-special menu eschews standard Chinese-American fare.
By: KENJI ALT  |  June 11, 2008

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Uni Sashimi Bar’s Sakuramasu

Get fresh
Go to the Eliot Hotel’s Uni and, unless you’ve spent time working as a fish buyer in Japan, you’re going to see things on the menu that you’ve never heard of, let alone eaten.
By: KENJI ALT  |  May 14, 2008

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Garden at the Cellar’s All-Day Egg Sandwich

No, it’s not two for $3, and yes, it’s worth every extra penny
Anyone with a passion for whiskey knows it’s easy to argue until closing time about the respective merits of Scotch and bourbon.
By: KENJI ALT  |  April 30, 2008

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Zoe’s Gourmet Chinese’s braised-beef filets and vegetables with hot chili

Pleasure to burn
It’s hard to imagine that there’s any decent food — much less decent regional Chinese food — to be found on the barren stretch between Inman and Porter squares.
By: KENJI ALT  |  April 16, 2008

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Craigie Street Bistrot’s ragoût of venison sausage and mushrooms with slow-cooked egg

When bringing home the bacon’s just not good enough
Surely, you think, this is the end of the rainbow. Not at Craigie Street.
By: KENJI ALT  |  April 09, 2008



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Bin 26 Enoteca’s grilled Mediterranean sea bass

Simple’s the new fancy
Where else in the city can you get haute Iranian cuisine served in a modestly elegant setting?
By: KENJI ALT  |  April 02, 2008

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Myers+Chang’s Tiger’s Tears

No reason to cry
In my personal opinion, Pan-Asian restaurants are a bad idea.
By: KENJI ALT  |  February 27, 2008

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Sichuan Garden’s ox meat and tripe with roasted-chili peanut vinaigrette

Hot stuff
Decades of bad choices made by diners have made it hard for non-Chinese-speaking eaters to gain the respect of a cook in a Chinese-American restaurant.
By: KENJI ALT  |  February 20, 2008

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KO Prime’s Bone Marrow

Bones to pick
For the past decade or so, I’ve been of the mind that you can always judge a restaurant by the quality of its bread and butter.
By: KENJI ALT  |  February 13, 2008

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Santa Sweet’s UglyRipe tomatoes

Endless summer
Nobody doubts that the best tomatoes — some say the only tomatoes worth eating — come from your own backyard at the end of the summer.
By: KENJI ALT  |  February 06, 2008



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Montien’s en-toon-mor-fai

Ring of fire
Walk in and ask for a table at Montien in the Theater District, and chances are you’ll be fine with the menu.
By: KENJI ALT  |  January 30, 2008

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O Ya’s kinmedai with white soy ginger, myoga, and lemon oil

Decadently understated
O Ya chef Tim Cushman is not a monkey.
By: KENJI ALT  |  January 16, 2008

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Toro's lengua con lentejas y salsa verde

Bite your tongue
When it comes to exciting members of the animal kingdom, it’s hard to beat a bull.
By: KENJI ALT  |  January 09, 2008

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Matt Murphy’s Farmhouse Plate

Pâté gone astray
We’re all familiar with French charcuterie.
By: KENJI ALT  |  December 14, 2007
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