Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Boston Restaurant News

Read a review of L'Espalier in Boston

Search / Openings / Closings / Chef Shuffle / News Bytes / Culinary Events / Wine Dinners / Sign up for our free, monthly newsletter / News Archive

Dining room at Aubergine; chef Josiah Citrin of Melisse; King Crab Salad at Addison

The 2014 edition of GAYOT's Annual Restaurant Issue has been published! Boston restaurants honored include Menton on the Top 40 Restaurants in the U.S. and Puritan & Company on the Hot 25 Restaurants in the U.S.



In January, Sterling Group Management (the group behind Bastille Kitchen) will open Serafina Boston in the former Radius space in the Financial District. The focus will be on Italian fare. Serafina Boston, 10 High St., Boston, MA 02110, no phone.
Night Market has taken over the former Tamarind Bay space in Harvard Square, transforming it into an Asian street food-inspired restaurant. Small plates include scallops on a skewer; Filipino spring rolls made with pork, shrimp and green curry cashew pesto; and spicy dan dan noodles. Dinner nightly. Night Market, 48 JFK St., Cambridge, MA 02138, 857-285-6948.
Seth Greenberg has opened his latest venture, Bastille Kitchen, in the Fort Point district. The French-inspired bistro has two floors and features everything from onion soup with a sunnyside-up egg, escargots in red wine butter sauce and pork belly chicken liver rillettes to beef tongue flatbreads, octopus ceviche and prime skirt steak frites. Dinner nightly. Bastille Kitchen, 49 Melcher St., Boston, MA 02210, 617-556-8000.
Hojoko will open at the Verb Hotel, the renovated former Howard Johnson Hotel located near Fenway Park. The restaurant, which will take the forn of a Japanese izakaya (pub), is the brainchild of Tim and Nancy Cushman from o ya. Hojoko, The Verb Hotel, 1271 Boylston St., Boston, MA 02215, 617-566-4500.
Viale has opened in the former Rendezvous space in Cambridge's Central Square. Its features Mediterranean- and Italian-inspired fare. Owners Mark Young and Greg Reeves have renovated the space with a menu that features meats and pizzas cooked on a wood fired grill, a craft beer and organic wine selection and completely renovated interior. Viale, 502 Massachusetts Ave., Cambridge, MA 02139, 617-576-1900.

News Bytes

The Kirkland Tap & Trotter Café Service
The Kirkland Tap & Trotter has added café service on weekends from 9 a.m.-10:30 a.m. Diners can snack on pastries, yogurt, coffee, tea and other breakfast items before brunch, which begins at 10:30 a.m. on Saturdays and Sundays. The Kirkland Tap & Trotter, 425 Washington St., Somerville, MA 02143, 857-259-6585.
Gingerbread House on Display Through December 31
Taj Boston's pastry chef Robert Alger has crafted a winter wonderland with his gingerbread house on display in the hotel's lobby now through the end of the year. This year's creation features a cityscape of the Taj Boston, the Boston Public Garden and its historic footbridge. The Cafe, Taj Boston, 15 Arlington St., Boston, MA 02117, 617-598-5255.
Monday Tiki Nights at Wink & Nod
Wink & Nod hosts industry tiki nights on Mondays, featuring guest bartenders creating craft cocktails starting at 11 p.m. Brother Cleve makes Peruvian drinks with Macchu Pisco on December 22, and craft cocktail catering service Booze Epoque serves up Mount Gay Rum concoctions on December 29. There is no cover charge and the evening runs until 2 a.m. Wink & Nod, 3 Appleton St., Boston, MA 02116, 617-482-0117.
Bar Boulud Introduces Sunday Jazz Brunch
Bar Boulud is now offering Sunday brunch with live jazz music. The seasonal menu might include everything from a crispy duck egg, crêpes and Belgian waffles to smoked salmon, stone-ground polenta and corned short rib hash. Selections range from $12 to $26. Bar Boulud, Mandarin Oriental, Boston, 776 Boylston St., Boston, MA 02199, 617-535-8800.
Fall Flavors at Bastille Kitchen
Bastille Kitchen chef Adam Kube has introduced new dishes to the menu that focus on fall flavors. Now available are duck confit with pickled beet greens and butternut squash purée topped with a house-made cranberry relish; oyster and Jonah crab stuffed lemon sole served with Green Thumb Farms “smashed” potatoes and roasted acorn squash; and foie gras torchon boasting buttery fried brioche and golden raisin chutney. Bastille Kitchen, 49 Melcher St., Boston, MA 02210, 617-556-8000.
Craigie on Main will add Monday dinner service Coming Soon: Monday Dinner at Craigie on Main
Due to popular demand, Craigie on Main will add Monday dinner service beginning January 5, but discontinue Sunday brunch on December 28. Offered nightly are the famous Craigie Burger (served only in the bar) as well as six- or eight-course tasting menus and à la carte selections. Keep an eye out for the Whole Hog and Road Less Travelled Dinners. Craigie on Main, 853 Main St., Cambridge, MA 02139, 617-497-5511.
Il Casale Adds Late Night, Half-Price Lasagna to the Menu
Chef/owner Dante de Magistris has added a half-price lasagna to the late night menu at Il Casale. Available from 10 p.m. to midnight, diners can enjoy a classic slice made with pork, beef and veal or vegetarian filled with spinach, mozzarella and artichokes. He has also released the restaurant's own wine available in two selections --- 2013 Irpinia Coda di Volpe and 2012 Fiano di Avellino (both available by the glass or bottle). Il Casale, 50 Leonard St., Belmont, MA 02478, 617-209-4942.
Sample New Zealand Wines from the Sheraton Selects Wine Menu
October kicks off a nationwide wine series at many Sheraton properties like SideBar & Grille at Sheraton Boston where guests may sample New Zealand wines from their Sheraton Selects wine menu through December. The tasting allows sippers to compare two 2-ounce pours for $5. The series is an extension of Sheraton’s signature wine program, Social Hour, where participating properties feature a wine varietal or region with an array of property-specific programming that may include wine flights, food pairings, guided tastings and more. For more information, call 617-236-2000 or visit SideBar & Grille, Sheraton Boston Hotel, 39 Dalton St., Boston, MA 02199, 617-236-2000.
Catalyst Introduces Prix-fixe Dinners
Catalyst is offering prix-fixe dinners on Sundays through December 28, 2014. Each week, the $45 menu changes and includes a three-course dinner featuring items like a traditional caprese salad, steak frites and chocolate cake with coffee liqueur ice cream. Catalyst, 300 Technology Square, Cambridge, MA 02139, 617-986-0218.

Find the Best New Year's Eve Restaurants Near You

Best New Year's Eve Restaurants

Top 10 Celebrity Spotting Hotels
Top 10 Cognacs

Chef Shuffle

Israel Medina has taken over the kitchen as executive chef at Bokx 109 American Prime at the Hotel Indigo Boston - Newton Riverside. Dinner nightly. Bokx 109 American Prime, Hotel Indigo, 399 Grove St., Newton, MA 02462, 617-454-3399.
Frank Kassner has joined the team at The Ritz-Carlton, Boston Common to head up the kitchen at Artisan Bistro and Avery Bar. He is originally from Germany and has been with The Ritz-Carlton company for 15 years, coming to Boston most recently from Naples, Florida. Artisan Bistro, The Ritz-Carlton, Boston Common, 10 Avery St., Boston, MA 02111, 617-574-7100.


Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for Boston to virtually visit your favorite dining spots from the past. The Federalist, R.I.P.

Skipjack's in Back Bay has closed. There is a second location at Patriot Place in Foxboro that will remain open. Skipjack's, 199 Clarendon St., Boston, MA 02116, no phone.
Hamersley's Bistro closed at the end of October 2014 after 27 years being open in the South End. Owner Gordon Hamersley is planning to take some time off with his wife and write another cookbook. Hamersley's is best known for its famed roast chicken dish made with garlic, lemon and parsley. Hamersley's Bistro, 533 Tremont St., Boston, MA 02116, no phone. is an invitation-only site featuring the area’s top chefs and their cuisine via a portfolio of color photos of the chef’s signature dishes, a chef bio and picture, restaurant menus etc. Check out e-licious, their semi-monthly email newsletter. They also feature lots of restaurant job postings!

Want to
learn to cook? Try new dishes? Meet a foodie friend for fun? Check out our compilation of culinary events in your area.

View our calendar of Wine Dinners & Tastings in Boston

Discover the top restaurants for various cuisines and categories like sushi, steakhouses, pizza, happy hours, and romantic dining. Find the best restaurants in Boston here!

Discover the best restaurants in Boston

View archived news: November 2014 | October 2014 | September 2014 | August 2014 | July 2014 | June 2014 | May 2014 | April 2014 | March 2014 | February 2014 | January 2014 | December 2013 | November 2013 | October 2013 | September 2013 | August 2013 | July 2013 | June 2013 | May 2013 | April 2013 | March 2013 | February 2013 | January 2013 | December 2012 | November 2012 | October 2012 | September 2012 | August 2012 | July 2012 | June 2012 | May 2012 | April 2012 | March 2012 | February 2012 | January 2012 | December 2011 | November 2011 | October 2011 | September 2011 | August 2011 | July 2011 | June 2011 | May 2011 | April 2011 | March 2011 | February 2011 | January 2011 | December 2010 | November 2010 | October 2010 | September 2010 | August 2010 | July 2010 | June 2010 | May 2010 | April 2010 | March 2010 | February 2010 | January 2010 | December 2009 | November 2009 | October 2009 | September 2009 | August 2009 | June 2009 | May 2009 | April 2009 | March 2009 | February 2009 | January 2009 | December 2008 | November 2008 | October 2008 | August 2008 | July 2008 | June 2008 | May 2008 | April 2008 | March 2008


Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.

TOP 10 BREWPUBS IN THE USThese Top 10 Brewpubs in the US are prime places for locals to gather over great food and handcrafted beer made by small-time, dedicated brewmasters.