The ultraposh dining room and its bar have drifted back to their Italian beginnings with a few signature New England favorites, such as grilled local clams and Macomber turnips (a local, sweet, white turnip), still among items to order. An updated menu encourages ordering the salads, pastas, and meats as appetizer, midcourse, and entrée with each dish layered with deeper and richer flavors. Or try the no-fail favorites like Tuscan-style sirloin steak with portobello-and-arugula salad, from chef Jody Adams, one of Boston's most admired kitchen wizards.
Reviewed by bachslunch from US on 12/2/08
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.
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