Restaurant News Roundup
A Chowder quickie on the Boston dining scene.
Tom Schlesinger-Guidelli, bar manager of Craigie On Main and Best of Boston 2009 Mixologist, is moving on at the end of ’09. Rumors are swirling on Chowhound, with some saying his next stop may be the new W Hotel or even Coppa (which has yet to open, by the way). There is absolutely no confirmation of either as of yet. And yes, we’re getting very impatient (regarding both)!
Bistro du Midi, in the old Excelsior space across from the Common, is now open and taking reservations. Check out the beautiful new website for the menu and wine selections. Upstairs is intimate and more formal, while downstairs is great for a see-and-be-seen tête–à-tête (all bright lighting and floor-to-ceiling windows). Bistro du Midi, 272 Boylston St., Boston, 617-426-7878, bistrodumidi.com
Symphony 8 has premiered in the former Tiger Lily space next to Symphony Hall (and across from the Boston mag office–thank you for bringing something other than more Thai food to the neighborhood). The place serves up breakfast, lunch, and dinner, including French bistro fare, Irish pub grub, and pizzas and burgers, plus 55 beers in stock. Opening later this month will be Prohibited, a late-night lounge downstairs. Symphony 8, 8 Westland Ave., Boston, 617-267-1200, symphony8boston.com
Sasso has undergone some changes and has relaunched as Lucca Back Bay, after its parent restaurant in the North End. They are still serving Italian-inspired classics, imagined by chef Anthony Mazzotta, who once worked at acclaimed restaurants The French Laundry and Per Se. Lucca Back Bay, 116 Huntington Ave., Boston, 617-247-2400, luccaboston.com
Barbara Lynch‘s Stir made it onto Bon Appetit‘s Hot Ten list for The Best In-Store Dining. The piece recommends going on a Barbara bacchanal with lunch at the South End’s B&G Oysters or The Butcher Shop, followed by cookbook shopping and cooking lessons at Stir and a produce-gathering session at Plum Produce. Too bad Plum is currently closed for renovations; may we suggest cocktail guzzling at her Fort Point bar Drink instead?