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scallops

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food_monkfish_list

Eat more Maine scallops and pollock, and less imported, farmed salmon and shrimp

Fresh Maine sea scallops (dredged by day-boats or caught by divers) are everywhere this fleeting season, rebounding after a collapse that prompted a three-year-moratorium.
Seafood resolutions
By LAURA MCCANDLISH  |  January 04, 2013
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
Tamarind House -- thai food

Review: Tamarind House

Tamarind House perhaps shows too restrained a hand with its cuisine's boldest flavors, but it's a useful step up from the bowdlerized meekness of the suburban Thai run-of-the-mill.
A gentle step down from our fiercest traditional Thai restaurants
By MC SLIM JB  |  July 22, 2011
food_havanasouth_list

Review: Scallops and lamb soar at Havana South

If you visit the Web site of Havana South, a new restaurant in the Old Port, you will find a photo of Barack and Michelle Obama looking handsome and happy.
Hitting the high points
By BRIAN DUFF  |  September 03, 2010
1001_regalb-lsit

The Regal Beagle

The Regal Beagle is making a quick success doing what almost all the new restaurants want to do: small plates; comfort food with a gourmet twist; a mixture of high and low; a bit of locovore, green, and slow fare; some salty fast food; interesting drinks
A quirky neighborhood that puts all the pieces together
By ROBERT NADEAU  |  January 15, 2010
0912_dining_LIt

2009: The year in dining

This was an unusual food year for me, in that the recession did not have the expected effect on the local dining scene.
My year in food
By ROBERT NADEAU  |  December 25, 2009


0912_pairings_list

Pairings

At breakfast and lunch, Pairings serves as a basic hotel restaurant, which the Park Plaza has lacked for about 10 years.
Artistry and taste combine — but perhaps not often enough
By ROBERT NADEAU  |  December 18, 2009