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Restaurant Reviews

CRW_9339list

Vee Vee

Style and substance, hold the meat
The Vee and Vee here are owners Kristen and Dan Valachovic.
By: ROBERT NADEAU  |  April 02, 2008

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Banq Restaurant + Bar

Put your money where your mouth is
It’s hard to say we’re in a recession since bank buildings are being made into expensive restaurants.
By: ROBERT NADEAU  |  March 26, 2008

CRW_9282LIST

Grezzo Restaurant

Raw power
Grezzo, which means “raw” in Italian, is an upscale vegan restaurant specializing in “raw and living food.”
By: ROBERT NADEAU  |  March 19, 2008

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Oceanaire Seafood Room

Save up and bring your appetite
The Oceanaire is a very upscale seafood restaurant for downtown, though it may end up being more important for power lunches than big dates or family celebrations.
By: ROBERT NADEAU  |  March 12, 2008

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Da Vinci Ristorante

A charming story with a happy ending
This is one of those novels that get made into a movie.
By: ROBERT NADEAU  |  March 05, 2008

CRW_9194list

Z Square

Less fuss, more to love
The original Z Square, in Harvard Square, was all over the menu map.
By: ROBERT NADEAU  |  February 27, 2008



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Boston Public

The best of the star-chef-run steak houses
In this case, the chef, Pino Maffeo, has stayed in the chef saddle and also picked up co-ownership reins.
By: ROBERT NADEAU  |  February 20, 2008

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Sushi-Teq

Perfect sushi, imperfect concept
PerSushi-Teq starts with a really mediocre idea — pairing sushi with tequila and salsa music — and drops it into a glass cube with a two-wall color organ.
By: ROBERT NADEAU  |  February 13, 2008

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Cafeteria

A different take on familiar spot
The early buzz on Cafeteria was that some staff from the lamented Armani Café were going to try and transplant that high-fashion vibe to their new endeavor.
By: ROBERT NADEAU  |  February 06, 2008

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Myers+Chang

Upscale Asian food done right
Chinese restaurants have given us so much flavor and value that it seems almost rude to point out that Boston hasn’t had a lot of luck with making them upscale.
By: ROBERT NADEAU  |  January 30, 2008

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STIX Restaurant + Lounge

Gimmicky but still good
Once again, the latest thing is the oldest thing. Last year it was cooking on rocks.
By: ROBERT NADEAU  |  January 23, 2008



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La Voile

Sailing onto Newbury Street with authentic French food
Apparently it was an American sailor who motivated La Voile — which means “the sail” — to move to Boston.
By: ROBERT NADEAU  |  January 16, 2008

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Rice Valley

Old school meets new — with mixed results
Rice Valley is shiny and large.
By: ROBERT NADEAU  |  January 09, 2008

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Ricardo’s Ristorante

Sincerely old-school
Where once red sauce reigned supreme, it now takes strength of conviction to stake a North End menu on red-sauce dishes.
By: ROBERT NADEAU  |  January 02, 2008

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Haru

Impeccable — not adventurous — sushi
Now that we Bostonians have O Ya and the South End’s Oishii, Haru is not a New York–upscale sushi place to us.
By: ROBERT NADEAU  |  December 26, 2007

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2007 restaurant awards

The best of this year's dining
What were the best dining-out experiences of 2007?
By: ROBERT NADEAU  |  December 19, 2007



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T.W. Food

Foodie heaven, but not for beginners
What if a chef dropped all commercial considerations and spent his or her days searching out the best local ingredients and producing short-menu masterpieces for a select clientele?
By: ROBERT NADEAU  |  December 12, 2007

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Salvatore’s

A chain could do you good
The new waterfront restaurant scene is all glitz, with chains and chain relatives from Morton’s, Legal Sea Foods, and Wolfgang Puck.
By: ROBERT NADEAU  |  December 05, 2007

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Kingston Station

On board, but not yet there
In many ways, Kingston Station is an inferior version of Gaslight, which I reviewed in this space this past week.
By: ROBERT NADEAU  |  November 28, 2007

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Gaslight Brasserie du Coin

At the head of  its class
This week I give four stars to Gaslight, where nothing costs more than $20.
By: ROBERT NADEAU  |  November 19, 2007

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Coda

Good start to finish
I will be in one of those ice-cream parlors where the special is rye-whiskey-macadamia-nut-blue-cheese sorbet, and I will hear myself ordering . . . vanilla.
By: ROBERT NADEAU  |  November 14, 2007


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