The soothing sage and yolk-yellow dining room and its bar have drifted back to their Italian beginnings under the deft helm of chef-owner Jody Adams, one of Boston's most admired kitchen wizards (see Trade), who uses the freshest New England ingredients to prepare her delicate, yet deeply-flavored food. While a few signature favorites remain, such as the fisherman's soup and slow-roasted duck (so beloved it inspired one smitten diner to write Adams a poem), her composed salads, pillowy pastas, and entrées, along with a regional Italian menu (that changes every two months) never disappoint. A comprehensive list of Allergy Menus is available for those wishing to avoid alcohol, dairy, gluten, nuts, and animal products.
Dec 2, 2008
One of Cambridge's best high end dining spots, very good for a hotel restaurant, mixes Italian basis with some French leanings. Expensive, but has fine food and service, pleasant decor.