Prices vary. Advance ordering is essential. AKA Bistro Newsletter!!! Other restaurants are doing the same. At Umami Omakase , the two-person holiday omakase incorporates the likes of langoustines, foie gras, toro, and more.
But sushi is also food Americans are accustomed to thinking of as takeout, thanks to the popularity of supermarket offerings. This is in keeping with its origins in Japan, says Eric C. It was originally a street food, eaten standing up. It makes an ordinary Saturday night into an occasion, feeding two amply.
A sake flight is a learning opportunity, allowing the customer to try three different varieties. The price differential between grocery stores and specialty sushi bars can be a sticking point for consumers, particularly when both products are now takeout. His current takeout menu has expanded somewhat, but the mainstay is still the omakase Umami has always focused on. The doorside pickup is seamless; I can see Lei standing inside, next to his deserted sushi bar.
The food looks and tastes like art. Rendezvous was an essential Central Square restaurant, and when it closed, it seemed nothing could replace it. Viale, however, is a worthy successor. More casual, with an even greater emphasis on the bar, it feels like a natural evolution.
Small and intimate, Spoke is one of the best places in Davis Square for a romantic tete-a-tete. It is also one of the best places for thoughtful food and drink.
Executive chef John daSilva previously worked at No. The restaurant opened nearly two years ago, and the menu consistently features inventive, delicious small plates — from farro risotto with hen of the woods mushrooms, smoked chestnut, and cured egg yolk to fried quail served over a cheddar waffle with smoked butter and maple syrup.
Food can be uneven, but the place is sweet and stylish, a welcome addition to Newton Centre. Bar Boulud is one of his more casual concepts, a fine place to stop in for charcuterie and a glass of wine. But food and service are uneven. For every decadent pate grand-mere and tender boudin blanc, there is a flavorless pumpkin cavatelli and rubbery coq au vin.
But let us not forget the bistro that opened 19 years ago and stays that way today. And its roast chicken happens to be delicious. Red Bird, from an alum of the Franklin Cafe, does for Waltham what that restaurant did for the South End years ago, adding a fine, comfortable New American staple to the mix. In the small, glassed-in kitchen, chefs move like pistons, the hard work of cooking for a crowd on display. Vittorio Ettore opened Bistro 5 some 15 years ago, renovating last year.
This is still the nice restaurant people come to in this part of town, although other options are arriving. It is 11, square feet of lavishly outfitted space, transforming a former Fort Point textile factory into a highly styled new restaurant and lounge.
If you want a startlingly delicious burger in a funky setting, come here. It sounds odd, but with lots of glass and a spacious setting, the effect is stunning. Presiding here is beverage manager Jason Kilgore, who has put together a wine list with a French tilt. Crispy pork rillettes with especially juicy centers are a delicious surprise.
Curried chicken salad, heaped on toasted brioche, is served with blond fries that are surprisingly crisp and good. A special of feathery, golden salt cod fritter balls in a black cocotte comes with creamy dipping sauce. The food, drink, and decor define Boston in the 21st century. A thick marble bar curves gracefully where the windows bow. You get a lot of attention and high-quality stemware, flatware, and linens. Nine-hour French onion soup comes in the classic tall white bowl on a folded napkin, the broth like elixir, the cheese just right.
Duck liver pate, with its garnish of vanilla-poached pears, is silky and nicely set off by the generous Falesco Umbria sangiovese. Even the butter is perfect: a glorious little nubbin of French Echire.
This elegant restaurant has a Michelin-star quality. A very friendly spot in a renovated Belmont firehouse, Il Casale is owned by chef Dante de Magistris and his family. We had the deliciously sudsy, red Villa di Corlo Lambrusco Grasparossa di Castelvetro with the tagliatelle, and the Cantini Filippi Soave is a fine match with the shrimp-and-bean dish. Shuckers race to keep the raw bar hopping. The dish of shelled mussels in saffron sauce with smoked paprika and Israeli couscous is divine.
The list is packed with value-oriented, terroir-driven surprises. Bar staff in T-shirts are low-key and just attentive enough; the atmosphere is delightfully boisterous and cheery. We cracked the code on getting into the fancy Floor 2 bar: Go at 6 p.
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