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With his new restaurant almost ready, chef Will Gilson mulls heritage, humility, and his year in culinary purgatory

The door to the kitchen is open, and inside, Will Gilson is getting ready.
The Puritan Ethic
By NINA MACLAUGHLIN  |  October 12, 2012
JiroDreams ofSushi

Review: Jiro Dreams of Sushi

Eighty-five-year-old Jiro, with his unchanging expression and bald pate, resembles a wizened turtle. Leaving home at age 9 and forced to fend for himself, he would become the world's greatest sushi chef.
A quest to sushi chefdom
By BRETT MICHEL  |  April 06, 2012
Persimmon_list

Review: Persimmon

As national press has informed us in recent years, Rhode Island has certainly, and deservedly, earned a reputation as one of the prime culinary hotspots in the country, so it has plenty of fine restaurants vying for of top honors.
Perfection, earthbound and rarefied
By BILL RODRIGUEZ  |  March 02, 2012
Smash Mouth Big Hurt 2

Smash Mouth chicken out

In the end, some eggs were eaten and a bunch of money was raised to help sick kids, which is great. But did Steve Harwell truly meet the egg challenge? No!
Scrambling
By DAVID THORPE  |  October 21, 2011
chinese food red lantern

Review: Red Lantern

Red Lantern's menu (and the design of the giant room) hedges its bets — there's a decent sushi bar, a drinking bar with sports on the TVs, a flurry of hot-pot tables, and some serious steaks.
Nostalgic fusion with so much for so many
By ROBERT NADEAU  |  August 12, 2011
comfort food from Fill Bellys

Review: Fill Belly's

As the wheels of the food truck turn, so does the cyclical nature of trends. Fill Belly's latest spin is a retro one: a brick-and-mortar storefront.
A JP comfort-food spot that's been around the block
By LINDSAY CRUDELE  |  July 29, 2011


Smell season to taste

An aspiring chef searches for her lost sense of smell

Six years ago, while jogging in Brookline, aspiring chef Molly Birnbaum was struck by an oncoming Ford. The impact broke her pelvis and shattered her skull. But worst of all, it mangled her olfactory nerves, destroying Birnbaum's sense of smell and her a
Scentless Apprentice
By BY EUGENIA WILLIAMSON  |  July 22, 2011
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Cooking for the circus means a lot more than an apple a day

Before the marathon, there is the pasta dinner. The soccer team gathers for pizza. But what to eat when you're the man on the flying trapeze?
High-flying, fine dining
By LINDSAY CRUDELE  |  May 06, 2011
Boston seafood restaurant review

Review: Island Creek Oyster Bar

This is confusing, as about eight years ago I reviewed a fine seafood restaurant in this space, where chef Jeremy Sewall was doing terrific things with Island Creek oysters from Duxbury.
A simple, confident take on clam-shack cuisine
By ROBERT NADEAU  |  April 15, 2011