Restaurant Reviews

Restaurants

Restaurant Review: Our Fathers

Does this Jewish deli/modern Israeli meze spot have the best pastrami sandwich on the East Coast?

Restaurants

Restaurant Review: Prairie Fire

A Brookline eatery nails a task that modern neighborhood spots too often neglect: feeding the neighbors.

Restaurants

Restaurant Review: Momi Nonmi

A Japanese gastro-tavern in Inman Square grapples with art, life, and texture.

Restaurants

Restaurant Review: Eventide Fenway

A seafood-shack-themed love letter from coastal Maine asks the eternal question: You cool keeping things casual?

Restaurants

Restaurant Review: Mooncusser Fish House

A pescetarian nostalgia trip with a welcome dash of 21st-century resonance—plus a floundering bar downstairs.

Restaurants

Restaurant Review: Cultivar

Mary Dumont’s pistil-packing Financial District charmer trades on garden-fresh produce, lyrical platings, and a hella tasty chicken for two.

Restaurants

Review: Ruckus

Shōjō’s Brian Moy strikes again with a next-level ramen spinoff next door.

Restaurants

Review: Les Sablons in Cambridge

Are you a small-plates progressive, or a structured-course traditionalist? A Harvard Square bistro draws a line in the sand.

Restaurants

Review: Terra at Eataly Boston

Basking in the pleasures of the char at Eataly’s Boston flagship.

Restaurants

Review: Ruka in Downtown Crossing

You’re probably going to want a drink.

Restaurants

Review: Pagu in Cambridge

A dizzying Asian-Spanish mash-up debuts in Central Square.

Restaurants

Review: Benedetto in Cambridge

Modern Italian returns to the old Rialto space.

Restaurants

Review: Oak + Rowan in Fort Point

Dispatches from a culinary galaxy (seemingly) far, far away.

Restaurants

Review: Pabu in Downtown Crossing

Why Boston foodies should be rooting for Downtown Crossing’s tony new Japanese izakaya to get its act together already.

Restaurants

Restaurant Review: Mamaleh’s in Kendall Square

At this new Jewish deli from the Hungry Mother team, the kreplach and chopped liver aren’t at all like what Bubbe used to make—and that may be a good thing.