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Tico Restaurant Review: This Back Bay venture from chef/owner Michael Schlow boasts an interior of reclaimed wood and eclectic design. Grab a seat at one of the stools adjacent to the open kitchen for a bird’s eye view of all the action. There is also a large dining room and intimate chef’s table along with an outdoor courtyard with a fireplace. If you are looking for a true “Schlow experience,” then order a Tico tasting and leave it up to the kitchen crew. You can also choose from the regular menu, which includes a variety of tacos like lobster and avocado or bacon, cabbage and green tomato. Small plates designed for sharing take center stage, with dishes such as mac ‘n’ cheese with Serrano ham, grilled octopus with tiny potatoes, and spicy olives and Marcona almonds. Not in the mood to share? Head straight for the larger dishes, which include Gulf shrimp with toasted vermicelli, pork with white beans, and salmon with mushrooms, corn, Swiss chard and spicy shellfish vinaigrette. The wine list offers selections by the glass from Spain, Chile and Argentina. Get in touch with your inner child and end with the cookie plate served with a glass of cold milk.