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Lydia Shire

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Review: The ROI

Anyone who liked DownCity Diner when Paul Shire opened it in 1990 or Oak when the chef was in charge there will love his newest restaurant, the ROI.
Comfort food for kings and commoners
By BILL RODRIGUEZ  |  May 18, 2012
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Photos: 'My Last Supper: The Next Course'

Melanie Dunea will read from her latest book, My Last Supper: The Next Course , with Chefs Barbara Lynch and Lydia Shire at the Harvard Bookstore, November 16th, 7pm.
Melanie Dunea will read from her latest book, My Last Supper: The Next Course , with Chefs Barbara Lynch and Lydia Shire at the Harvard Bookstore, November 16th, 7pm.
By MELANIE DUNEA  |  November 11, 2011
One Last Bite: Photographer Melanie Dunea on new book "My Last Supper: The Next Course"

One Last Bite: Photographer Melanie Dunea on new book "My Last Supper: The Next Course"


Constructing a menu to herald the end of our corporeal existence is not a task that most of us are often faced with. For chefs...
By Cassandra Landry  |  November 10, 2011
At home with Lydia Shire: The star chef's dining room showcases her eclectic style

At home with Lydia Shire: The star chef's dining room showcases her eclectic style


Photo: MELISSA OSTROWLydia Shire's red hair is unmistakable - a flame of brilliant color flickering around her kitchens at Towne Stove and Spirits, Scampo, and...
By Cheryl Fenton  |  October 03, 2011
5 Courses with Alex Pinada of Scampo

5 Courses with Alex Pinada of Scampo


Chef Alex Pineda, son of local star chef Lydia Shire, negotiated a no-tattoos pledge with his parents when he was 18 - with one exception....
By Louisa Kasdon  |  May 30, 2011
The Hall of Fame Award

The Hall of Fame Award


Photo: MICHAEL DISKIN On the Boston dining scene, Lydia Shire is no spring chicken - she's the Energizer Bunny. From Biba and Pignoli through to...
By Stuff Boston  |  October 04, 2010


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Bistro du Midi

Bistro du Midi purports to serve "authentic Provençal" cuisine, but Midi actually refers to all of southern France.
Fine, but not necessarily French
By ROBERT NADEAU  |  February 12, 2010
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Parish Cafe and Bar

The edge of gentrification can present some close-minded folks with a barrier to finding good cheap eats.
A veteran Back Bay restaurant expands to the South End
By MC SLIM JB  |  January 15, 2010
Stuffing For All: Local chefs share their updated takes on Thanksgiving-inspired meals

Stuffing For All: Local chefs share their updated takes on Thanksgiving-inspired meals


All photos by Joel Veak Thanksgiving is a holiday that's as American as baseball and predatory lending. Picking out the perfect bird to roast and...
By Erica Corsano  |  November 16, 2009
Post Excelsior

Post Excelsior


"Everyone's a critic when they walk in the door," says chef Eric Brennan, two days into his regime as executive chef of Post 390, the...
By Louisa Kasdon  |  October 19, 2009
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Rhody's local food movement finds its groove

Five years ago, when Farm Fresh Rhode Island (FFRI) launched its mission of promoting Ocean State-produced food, co-founder Noah Fulmer discovered a curious disconnection in the local food chain.
Relishing the fresh flavor of homegrown goods
By IAN DONNIS  |  February 18, 2009


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Angela’s Café

Feeling blasé about the latest trendy French “bistro” serving $25 steak frites?
Rediscover your foodie religion
By MC SLIM JB  |  December 12, 2007
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Red Sky

The pitch for Red Sky is that it’s nicer, more upscale, and appeals to a slightly older crowd than the other nightspots around Faneuil Hall.
At night, delight. But take warning.
By ROBERT NADEAU  |  August 22, 2007
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Great expectations

We're approaching the holidays, with their annual dining rite: the splurge meal.
Locke-Ober and other local restaurants give diners a reason — and the ambiance — to splurge
By LOUISA KASDON  |  November 21, 2006
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40 years of Boston (Phoenix) food

Food and cultural historian Laura Shapiro likes to point out a certain week in 1963 when Julia Child first appeared on WGBH and Betty Friedan published The Feminine Mystique .
A long-time writer reflects on our city’s culinary history
By ROBERT NADEAU  |  November 15, 2006
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Solo performance

Scratch most talented chefs and they will share their dream: the perfect neighborhood bistro, the freshest ingredients, food that is creative and worthy of national note.
More and more local chefs are buying their own restaurants
By LOUISA KASDON  |  September 01, 2006