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
Hungry for news? Tap into what's happening with new restaurants, find out what your fave chefs are up to, and learn everything else you need to know on the Boston food landscape.


NEW RESTAURANTS IN BOSTON

Ocean Prime is now open in the Seaport District. The menu features a raw bar complete with sushi and Dutch Harbor king crab legs, as well as tender filets, rib-eyes and New York and Kansas City strips; steaks are seasoned and broiled at 1,200 degrees. Sides include creamed spinach and lobster mashed potatoes. Among desserts is baked Alaska. Lunch Mon.-Fri., Dinner nightly. Ocean Prime, 140 Seaport Blvd., Boston, MA 02210, 617-670-1345.
 
Outlook Kitchen and Bar is now open inside the Envoy Hotel in Boston's Seaport District. This chic restaurant features dishes prepared by executive chef David Verdo including Thai spiced lamb belly, shrimp tempura, Northern Atlantic halibut and Moulard duck breast. Breakfast, Lunch & Dinner daily. Outlook Kitchen and Bar, The Envoy Hotel, 70 Sleeper St., Boston, MA 02210, 617-338-3030.
 
The long-awaited Frank Pepe Pizzeria Napoletana opened at The Mall at Chestnut Hill in December. The New Haven-originated, coal-fired pizzeria moved into the former space of Papa Razzi. In addition to the regional chain's original tomato pies, try spinach, mushroom and Gorgonzola or the famous white clam pizza. Frank Pepe Pizzeria Napoletana, 199 Boylston St., Chestnut Hill, MA 02467, 617-964-7373.
 
Menton has unveiled the Gold Bar, a more casual sibling of the restaurant Menton has unveiled the Gold Bar, a more casual sibling of the restaurant, featuring handcrafted cocktails and small bites. Belly up to the Giallo Siena Italian marble-topped bar, and sip on a chartreuse milk punch made with lemon and whey while snacking on a foie gras frankfurter or a petite jamon sandwich topped with a quail egg. Menton, 354 Congress St., Boston, MA 02210, 617-737-0099.
 
Mario Batali has opened Babbo Pizzeria in Boston Mario Batali has finally come to Boston, and we couldn't be happier. The long-awaited Babbo Pizzeria --- brought to us by the famous New York chef --- has opened at the Seaport District's Fan Pier. The menu focuses on Italian favorites like ricotta calzones, meatball pizzas and spaghetti carbonara with pancetta, as well as some unique finds like crispy duck leg agrodolce, oxtail gnocchi and sweet pea agnolotti. Babbo Pizzeria, 11 Fan Pier Blvd., Boston, MA 02210, 617-421-4466.
 

NOTEWORTHY ANNOUNCEMENTS

Puritan & Company Introduces Bar Menu
Puritan & Company introduced a bar menu available Sunday through Thursday from 5:30 p.m. to 11 p.m. and Friday and Saturday from 5:30 p.m. to midnight. Snacks include buffalo skate wings, potato croquettes with onion dip, fried oysters, corned beef ribs, and a dry-aged beef burger topped with Swiss cheese. Puritan & Company, 1166 Cambridge St., Cambridge, MA 02139, 617-615-6195.
 
Bar Boulud Offers Bar Bites Menu
Bar Boulud has debuted a Bar Bites menu that includes sweet and savory snacks created by chef de cuisine Jonathan Kilroy, chef charcutier Tristan Crépin, and pastry chef Robert Differ. The menu is available from 4 p.m. to 6 p.m. Monday through Friday in the lounge area and features snacks like petite croque monsieur, charcuterie bites and s'mores with flamed marshmallow. Bar Boulud, Mandarin Oriental, Boston, 776 Boylston St., Boston, MA 02199, 617-535-8800.
 
Chef Brendan Pelley's Greek Pelekasis at Wink & Nod
Chef Brendan Pelley has taken residence at Boston Nightlife Ventures’ Wink & Nod with his modern Greek concept Pelekasis. Wink & Nod operates a culinary program where a new restaurant group is invited to run the kitchen and experiment with dishes. Pelley is a “Hell’s Kitchen” alum and is the former executive chef of Zebra’s Bistro and Wine Bar in Medfield. His menu at Wink & Nod includes one-hundred layer spanakopita, rooster giouvetsi, wild boar keftedes, and molten kefalograviera cheese. Boston Nightlife Ventures corporate beverage director Michael Boughton has added some new drinks to the beverage menu to include a variety of Greek wines, ouzo, metaxa, tsipouro, retsina and raki. Wink & Nod, 3 Appleton St., Boston, MA 02116, 617-482-0117.
 
Loco Taqueria & Oyster Bar launches Taco Tuesdays
Loco Taqueria & Oyster Bar launches Taco Tuesdays where diners can enjoy four versions of a four-inch single taco from 5 p.m. on. Samplings include the avocado taco (curtido, jalapeno herb crema, crispy Brussels sprouts, spiced pumpkin seeds) $2, Cola Pork Carnitas Taco (griddled onions, charred orange and pineapple salsa, pickled fresno peppers and crispy tortilla chips) $3, root beer braised chicken (morita spiced carrot puree, pickled mango salsa, chile de arbol, crispy tortilla strips) $3, and Baja fried fish (charred jalapeno and pineapple aioli, pickled cabbage and avocado) $3.50. Loco Taqueria & Oyster Bar, 412 W. Broadway, South Boston, MA 02127, 617-917-5626.
 
Sunday Family Suppers with Live Jazz at il Casale
Sunday family suppers complete with live jazz take place at il Casale Cucina Campana + Bar. The Lexington property is the sibling of the Belmont restaurant owned and operated by chef Dante de Magistris and brothers Filippo and Damian. The restaurant offers a tour of the Campania region, where the de Magistris family traces its heritage, with sfizi "shareable little bites," homemade pasta, arancini and braised beef. il Casale Cucina Campana + Bar, 1727 Mass Ave., Lexington, MA 02420, 781-538-5846.
 

UPDATES ON BOSTON CHEFS

Shaun Velez is now the pastry chef at Deuxave Restaurant & Bar, coming to Boston from chef Daniel Boulud’s flagship restaurant, Daniel. He has revamped the dessert menu here to include Meyer lemon Vacherin, with Meyer lemon sorbetti, black pepper Chantilly, red currant gelee and matcha paper; and Baba au Calvados, with a ginger biscuit and orange cream with quince glace. Deuxave Restaurant & Bar, 371 Commonwealth Ave., Boston, MA 02215, 617-517-5915.
 
Stefan Jarausch is now the executive chef at the Top of the Hub Stefan Jarausch is now the executive chef at the Top of the Hub. He comes to the restaurant from Boston's Fairmont Copley Plaza Hotel where he oversaw the development and transformation of the Oak Long Bar & Kitchen. He also helped launch Seasons 52 in Burlington where he served as executive chef/partner. Top of the Hub, Prudential Center, 800 Boylston St., Boston, MA 02199, 617-536-1775.
 
Chef Eric Brennan of Himmel Hospitality Group has been appointed culinary director of the group's three restaurants, including Grill 23 & Bar, Harvest and Post 390.
 

BOSTON RESTAURANT CLOSINGS


CLOSED FOR GOOD
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.

Chef/owner Ken Oringer closed Clio at the end of 2015. The adjacent Uni will take over the space with an expanded concept in 2016. Clio, Eliot Hotel, 370 Commonwealth Ave., Boston, MA 02215, no phone.
 
The Medieval Manor is a beloved memory. The South End's medieval-themed restaurant, which has been around for four decades, closed its doors permanently on New Year's Eve. Medieval Manor, 246 E. Berkeley St., Boston, MA 02118, no phone.
 
Johnny D's Uptown is planning to close sometime in March 2016. The space, which has been a landmark in Davis Square since 1969, will be transformed into mixed-use commercial/residential space. Johnny D's Uptown, 17 Holland St., Somerville, MA 02144, 617-776-2004.
 

View archived news: January 2016 | December 2015 | November 2015 | October 2015 | September 2015 | August 2015 | July 2015 | June 2015 | May 2015 | April 2015 | March 2015 | February 2015 | January 2015 | December 2014 | 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

RESTAURANT AWARDS 2016

Sign up to receive the 2016 edition of GAYOT's Annual Restaurant Issue, which will feature the Top 40 Restaurants in the U.S. and more.

IN THE MOOD FOR LOVENeed the perfect place to share a special moment with your loved one? GAYOT has gathered the most romantic restaurants around the globe.