Lobby Bar & Kitchen

Room for improvement
By ROBERT NADEAU  |  April 30, 2008
1.0 1.0 Stars

inside_CRW_9465-(Brook-Grif
GO FISH: The swordfish kabobs at Lobby are one of the menu’s bright spots.

Lobby Bar & Kitchen | 131 Broad Street, Boston | Open Mon–Wed, 11:30 pm–10:30 pm; Thurs and Fri, 11:30 am–11 pm; and Sat, 4:30–11 pm | AE, DC, MC, VI | Full bar | No valet parking | Street-level access | 617.261.5353
We walked into Lobby the same day the Boston Globe’s critic slammed the place — meaning, she gave it only one star. As with many rating systems, the Globe’s now has such a steep bell curve that its four-star system really amounts to only two: two and three stars. Lobby was the exception. That review also reported that one of the garnishes actually tasted bad, which the Globe is usually loath to say.

So the question was, how much could Lobby fix in one day?

The answer proved to be: not all that much. It cut down on some of the over-salting. It fixed a dish or two. But a core complaint — that the menu lists ingredients that diners can’t taste — remained. In some areas, I disagreed with the other paper’s assessment. The Globe thought the 20-by-20-foot room with a muted TV tuned to sports was “deftly designed,” for instance; we thought otherwise. It also thought the noise level was not a problem for conversation and — what’d you say? — we measured mid-80s decibels on techno-reggae and asked for the music to be turned down. (Then when Otis Redding came on, we regretted it.)

But enough about the atmosphere and on to the food. The breadbasket was heated French bread rolls, cut into pieces: crude but pleasant. My favorite appetizer was jerk-spiced shrimp included on a $40 three-course prix fixe. Here, the under-use of garnish ingredients was a fine idea because the milder jerk spices didn’t overwhelm the nicely sautéed shrimp. Soup of the day (varies; also on a $40 prix fixe) was squash and ginger; the ginger flavor was stronger. Similarly, tuna tartare ($14) tasted mostly of capers. A trio of fritters ($12) — perhaps from a new batch, since the other review slammed it — was pretty successful, though the codfish balls might have been even better. Of the other two, a conch fritter with herbs was nice but chewy, and a corn fritter was perhaps too simple. The dip was spicy tomato.

Spicy barbecue beef ($10), which the Globe thought was “good . . . . flavorful,” I found to be dangerously tough. As in, it could be a choking hazard for those who bite too much off of the sticks that come arranged in a tripod. The meat had more chew than flavor, and no evident marinade or taste of the fire. Barbecue sauce had been added at the end, but it would’ve been better to stick with the competent peanut sauce.

1  |  2  |   next >
  Topics: Restaurant Reviews , Culture and Lifestyle, Beverages, Food and Cooking,  More more >
| More


Most Popular
ARTICLES BY ROBERT NADEAU
Share this entry with Delicious
  •   REVIEW: BONCHON  |  August 10, 2012
    What am I doing in this basement in Harvard Square, reviewing the second location of a multi-national franchise chain?
  •   REVIEW: CARMELINA'S  |  July 25, 2012
    After a good run with "Italian tapas" under the name Damiano (a play on the given name of chef-owner Damien "Domenic" DiPaola), this space has been rechristened as Carmelina's — after the chef's mother and his first restaurant, opened when he was an undergraduate in Western Mass — and the menu reconfigured to feature more entrées.
  •   REVIEW: TONIC  |  July 06, 2012
    Bad restaurant idea number 16: let's do a neighborhood bar-bistro where there already is one.
  •   REVIEW: HAPPY’S BAR AND KITCHEN  |  June 20, 2012
    In a year of bad restaurant ideas, one of the better bets is to have a successful fancy-food chef try a downscale restaurant.
  •   REVIEW: GENNARO'S 5 NORTH SQUARE  |  June 18, 2012
    In year of bad restaurant ideas (often done well), this the worst idea — and best meal — yet.

 See all articles by: ROBERT NADEAU