You may not see chef Todd English tending the wood-fire brick oven here—these days he's splitting his time between his many restaurants in New York and elsewhere. But don't worry, English's recipes are in good hands. Witness smart offerings such as the signature Olives tart with caramelized onions and goat cheese, or a number of wood-grilled fish and meat dishes. A view into the open kitchen and noisy dining room only add to the excitement. If you can't secure a reservation, come early or late or be prepared for an extended wait.
Reviewed by bachslunch from US on 12/2/08
This used to be one of the better high end dining options in Boston. It's still fairly good, but just doesn't cut it compared to the best lately -- chef Todd English isn't usually around nowadays, for starters. Still expensive, though. A bit of a walk from the nearest T-stop.
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