2012 BEST Bistro
Chef Gabriel Bremer’s menu is blissfully free of the buzzwords of the moment. That’s because he knows what he does, and he does it consistently well. Witness a frothy dollop of foam atop an amuse-bouche of creamy squash soup, or a soft-cooked egg lounging on steel-cut-oat "risotto." And then there’s the duck for two—with crispy, lavender-honey-glazed skin and tender meat, it’s so exquisitely prepared that you need to order it in advance (and you should).
Be respectful of our online community and contribute to an engaging conversation. We reserve the right to remove impersonators or personal attacks, threats, profanity, or flat-out offensive comments. By posting here, you are permitting Boston magazine and Metro Corp. to edit and republish your comment in all media.