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Restaurant Marliave

Introducing a menu that multitasks
The Marliave is 132 years old. It opened as a French restaurant, survived Prohibition as a speakeasy, and at some point became Italian.
By ROBERT NADEAU  |  November 26, 2008


Elaborate cuisine that's simply delicious
If they start rotisserie leagues for restaurants, I'm never going to draft a chef in the first round. I just can't follow them all, what with their constant job changes and stints working for other chefs — for a week, for a year, taking out the garbage, who knows?
By ROBERT NADEAU  |  November 19, 2008

The Battery

Fried fish to make an Irishman misty
Standing in a long queue of Irish ex-pats at the Battery, a new counter-service fish-and-chips shop in Brighton Center, I pondered what local foods I'd miss if I moved overseas.
By MC SLIM JB  |  November 13, 2008

Machupicchu Restaurante

A little corner of Peru

By BILL RODRIGUEZ  |  November 05, 2008

The Green Tomato 2

A Somerville cafeteria escapes the horror of Lunch Lady Land
Cafeterias — the kind of restaurant where you push a tray along a line and get served by counter help instead of having food brought to your table by a waiter — don’t have the greatest associations.
By MC SLIM JB  |  October 29, 2008

BOKX 109

Go meat in Newton
To get questions about the name out of the way, “bokx” is the industry term for boxed cuts of meat, and number 109 is prime rib.
By ROBERT NADEAU  |  October 29, 2008

Broadway Bistro

Setting a subtle mood
Broadway Bistro has a prime corner location with large windows looking onto the historic street in its name, as well as onto a side street.
By JOHNETTE RODRIGUEZ  |  October 29, 2008

Scales and Shells

A big emphasis on seafood (surprise!)
Since the open kitchen at Scales and Shells is behind the hostess station, you are pulled into the restaurant by the aroma of wood smoke and garlic as you open the door.  
By JOHNETTE RODRIGUEZ  |  October 16, 2008

The Melting Pot

Dip into confusing dining
You can eat pretty well at the Melting Pot, but you need some focus and discipline.  
By ROBERT NADEAU  |  October 29, 2008

Stone Bridge

Tzatziki and red sauce
The menu leans toward Greek and Italian dishes, the latter red-sauce offerings properly secondary.
By BILL RODRIGUEZ  |  September 25, 2008

Shabu Shabu Toki

Where to go if you’re in-the-know
Yet another way to enjoy the soup/fondue shabu-shabu: quickly cook the meats and eat them with dips and condiments.
By ROBERT NADEAU  |  September 10, 2008

Don José Tequilas

A great Mexican outpost on the Hill
With the restaurants on Federal Hill packed bruschetta to osso buco, competing in slow-mo culinary combat, it’s good to see one old favorite survive and even thrive.
By BILL RODRIGUEZ  |  September 10, 2008

Gran Gusto

A well-kept secret . . . But not for long
Gran Gusto is an Italian delight located as close to the middle of nowhere as it gets in North Cambridge.
By ROBERT NADEAU  |  September 03, 2008

The West Deck

Not to be forgotten
Shame on us. There we were, scratching our heads over which Newport restaurant to choose as the destination for an visitor, and we didn’t think of the West Deck until last.
By BILL RODRIGUEZ  |  August 27, 2008

Privius Lounge

Sashimi for the dancing set
I thought I had Privus figured out based on what owner Jarlath Quinn had done with his popular bar, The Kells, located right next door.
By ROBERT NADEAU  |  August 27, 2008


Off the charts, off the map
Even a slice of zucchini makes you want more . . . zucchini. You are perhaps vegan? Order two of these and sneer at the carnivores of the world.
By ROBERT NADEAU  |  August 20, 2008

La Laiterie

Swell food, wine, and service
To truly sample the bistro’s offerings, we turned to heartier fare.
By JOHNETTE RODRIGUEZ  |  August 20, 2008

Red Stripe(1)

Moules frites for the masses
Now it’s starting to get scary.
By BILL RODRIGUEZ  |  August 06, 2008


The soup is definitely on
A new generation of Japanese water-fondue restaurants has won me over.  
By ROBERT NADEAU  |  July 30, 2008

The Publick House

Grab a drink while you wait
The true focus here is the far frontiers of craft brewing, especially the many styles of Belgian ales.
By ROBERT NADEAU  |  July 23, 2008

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