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Restaurant Reviews

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

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

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

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

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

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

Rice Valley

Old school meets new — with mixed results
Rice Valley is shiny and large.

By: ROBERT NADEAU | January 09, 2008

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

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

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

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

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

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

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

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

Robyn’s Bar and Grill

Not your average ‘regular food’
With all the insanely expensive steakhouses going up, it’s good to see a quiet, steady revival of neighborhood pubs.

By: ROBERT NADEAU | November 07, 2007

Clink

Fine, eccentric cuisine that’s hardly prison food
Nearly 20 years and more than $100 million later, it has been rebuilt as a luxury hotel, with a restaurant cleverly named Clink.

By: ROBERT NADEAU | October 31, 2007

Wagamama

At the top of the food chain
I’m not supposed to like Wagamama, but I do. I’m not supposed to like chains, and Wagamama is a UK-based chain with 79 restaurants in 10 countries.

By: ROBERT NADEAU | October 24, 2007

Vlora

Covering all the bases with first-class Albanian and more
The “fork-tender grilled octopus” is true to its name and brings three tentacles almost big enough to carry off Captain Nemo of 20,000 Leagues Under the Sea .

By: ROBERT NADEAU | October 17, 2007

Smoken’ Joe’s Authentic Southern Barbeque

It's time to turn up the heat
You wouldn’t have told Otis Redding to sing faster, so take a hint from him and slow down the cooking.

By: ROBERT NADEAU | October 10, 2007

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