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Restaurant Reviews

Galway House

Where 1950s specialities live at 1980s prices
Getting tired of reading about $40 steaks, $60 steaks, $120 Japanese Wagyu beef steaks?

By: ROBERT NADEAU | October 03, 2007

The Beehive

Boho chic never tasted so good
This is the kind of restaurant that I’ve always loved and haven’t found in a long time.

By: ROBERT NADEAU | September 26, 2007

All Star Sandwich Bar

A star is born in Inman Square
The All Star Sandwich Bar has the greatest cornbread I’ve ever tasted.

By: ROBERT NADEAU | September 19, 2007

Zenna Noodle Bar

Regional stability in a bowl of soup
What’s three times better than a Vietnamese restaurant?

By: ROBERT NADEAU | September 12, 2007

Mooo . . . .

Yet another steak house with cash-cow dreams
This week’s victim: the Federalist, recently recast as Mooo.

By: ROBERT NADEAU | September 05, 2007

Potbellies Kitchen

With food this good, you won't mind the bulge
Two trends are currently sweeping through the food universe: lavishly upscale steak houses and modest bistros featuring local produce.

By: ROBERT NADEAU | August 29, 2007

Red Sky

At night, delight. But take warning.
The pitch for Red Sky is that it’s nicer, more upscale, and appeals to a slightly older crowd than the other nightspots around Faneuil Hall.

By: ROBERT NADEAU | August 22, 2007

The Mission Bar + Grill

It’s not impossible to find good food in a bar
So this is bar food, and it has its own rules.

By: ROBERT NADEAU | August 15, 2007

Sage

Bistro on the verge of greatness
It’s already quite popular, so don’t wait till the fall rush.

By: ROBERT NADEAU | August 08, 2007

KO Prime

Steak: well done
KO stands for Ken Oringer, of Clio, Uni, Toro, and La Verdad.

By: ROBERT NADEAU | August 07, 2007

Garden at the Cellar

This Cambridge gastropub is blooming with local flavors
You can hardly eat better in Boston than you will here.

By: ROBERT NADEAU | July 25, 2007

Vernissage

Russian around for decent Siberian food
I was working on the Russian paradox, when it slapped me right in the column!

By: ROBERT NADEAU | July 18, 2007

Flat Iron Tapas Bar

Big tatses, small packages
You can assemble small plates that add up to protein, vegetable, and starch, but it won’t feel like dinner.

By: ROBERT NADEAU | July 11, 2007

Geoffrey’s Café

Scores with low prices and upscale comfort food
I was asked recently why all the new restaurants are so expensive.

By: ROBERT NADEAU | July 02, 2007

Rocca

Small plates rock big taste in SoWa
We don’t always want to be stunned; otherwise more of us would keep electric eels as pets.

By: ROBERT NADEAU | June 27, 2007

Phuket Thai Restaurant

Hard-hitting fusion food both novel and traditional
Now, later generations of Thai restaurateurs are beginning to re-fuse Thai cuisine with dishes more familiar to American customers.

By: ROBERT NADEAU | June 20, 2007

Brownstone

A new identity for an old home
A lot of good but fake Mexican food has been made under the bridge where Prairie Star used to be located.

By: ROBERT NADEAU | June 13, 2007

Grain and Salt

From the earth, with love
There are three holy grails we seek on the restaurant-review beat.

By: ROBERT NADEAU | June 06, 2007

Sauciety

What happens when you apply lit crit to a restaurant?
Hotel dining rooms are a large investment poured over a contradiction.

By: ROBERT NADEAU | May 30, 2007

O Ya

Pomo Asian with some of the best sashimi around
This is the New York–iest restaurant we’ve ever had in Boston, and it’s not for the faint of wallet.

By: ROBERT NADEAU | June 06, 2007

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