THIS RESTAURANT IS CLOSED Great Bay

THIS RESTAURANT IS CLOSED Great Bay Restaurant Review:

THIS ESTABLISHMENT IS CLOSED Take the chef-owner team of Michael Schlow and Christopher Myers out of Boston and the city gets a whole lot less exciting. The New York-trained duo (along with general manager Esti Parsons) put themselves on the map with Radius, still a major destination, and then ridiculously hip Via Matta. Great Bay is no less ambitious. The kitchen takes a chic market-oriented approach to fish cookery. Under the direction of chef Adam Fuller, Asian, Latin and Mediterranean as well as New England influences take the menu in all different directions: decadence defines cod coated with pecans, honey and shallot butter as well as pan-fried sole drenched in truffled hollandaise alongside melted leeks and caramelized cauliflower, while playfulness peeks out from fresh-baked cookies with cold milk (though the butterscotch pudding, a legacy of original chef Jeremy Sewall, is hard to top). And it's all delivered in a dramatic locale that embodies the now-established renaissance of Kenmore Square: vaulted ceilings, metallic hues and an island raw bar generate a ritzy, edgy vibe to stagger the Sox fans to-and-froing from Fenway.