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ROBERT NADEAU

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Review: Roadhouse Craft Beer in Brookline

Off to a (somewhat) smoky start
So, about the long-awaited Roadhouse Craft Beer & BBQ, sister restaurant to the popular Publick House, which has finally been rebuilt, licensed, and is now open.

By: ROBERT NADEAU | November 12, 2008

Windsor offers exquisite dim sum

Dim sum all day and night
At most of Boston’s dim-sum palaces, my strategy has always been to sit near the kitchen door, to get the little plates off the cart when they’re hottest.

By: ROBERT NADEAU | November 06, 2008

Spicy fine beef Bokx

Go meat in Newton
To get questions about the name out of the way, “bokx” is the industry term for boxed cuts of meat, and number 109 is prime rib.

By: ROBERT NADEAU | October 29, 2008

Machu Picchu Charcoal Chicken & Grill

Double the pleasure, half the price
Having made a success of their remarkably authentic Peruvian restaurant in Union Square, the owners of Machu Picchu moved it to a bigger space up 30 yards across the street.

By: ROBERT NADEAU | October 22, 2008

Tamarind Bay Coastal Cuisine

A second successful effort from an Indian-food master
Tamarind Bay in Harvard Square set a new standard for Indian restaurants in Boston, and perhaps in the whole country.

By: ROBERT NADEAU | October 16, 2008

The Melting Pot

Dip into confusing dining
You can eat pretty well at the Melting Pot, but you need some focus and discipline.

By: ROBERT NADEAU | October 29, 2008

Annapurna

Unusual pan-Himalayan cuisine in the heart of Cambridge
Annapurna is owned and decorated by Nepalis, but in addition to Nepali cuisine, it serves a pan-Himalayan menu, including Afghan food, and a couple of Tibetan items.

By: ROBERT NADEAU | October 02, 2008

Townsend's

Go out of the way for good food and a welcoming atmosphere
It’s south of Cleary Square, which is similar to what Davis Square was like 20 years ago, a world of mom-and-pop stores leavened with immigrants that now seems as remote.

By: ROBERT NADEAU | September 25, 2008

Central 37

Good food if you can find it
The food wasn’t great Rene Michelena, but it was him, and fun, and there are some real advantages to being the only diners in the room.

By: ROBERT NADEAU | September 17, 2008

Shabu Shabu Toki

Where to go if you’re in-the-know
Yet another way to enjoy the soup/fondue shabu-shabu: quickly cook the meats and eat them with dips and condiments.

By: ROBERT NADEAU | September 10, 2008

Gran Gusto

A well-kept secret . . . But not for long
Gran Gusto is an Italian delight located as close to the middle of nowhere as it gets in North Cambridge.

By: ROBERT NADEAU | September 03, 2008

Privius Lounge

Sashimi for the dancing set
I thought I had Privus figured out based on what owner Jarlath Quinn had done with his popular bar, The Kells, located right next door.

By: ROBERT NADEAU | August 27, 2008

Benatti

Off the charts, off the map
Even a slice of zucchini makes you want more . . . zucchini. You are perhaps vegan? Order two of these and sneer at the carnivores of the world.

By: ROBERT NADEAU | August 20, 2008

Twelve patties, no cake

A burger safari
Can one revive something that is, unlike barbecue, universally American, and steeped in personal nostalgia?

By: ROBERT NADEAU | August 13, 2008

Jo Jo Taipei

Seldom enjoyed; thoroughly enjoyable
The contemporary cuisine of Taiwan, for its part, is influenced by Chinese, Spanish, Dutch, and Japanese colonists.

By: ROBERT NADEAU | August 08, 2008

Shabu-Zen

The soup is definitely on
A new generation of Japanese water-fondue restaurants has won me over.

By: ROBERT NADEAU | July 30, 2008

The Publick House

Grab a drink while you wait
The true focus here is the far frontiers of craft brewing, especially the many styles of Belgian ales.

By: ROBERT NADEAU | July 23, 2008

Estragon

And you thought Taberna de Haro was authentic . . .
A divorce and new partners have put Julio de Haro in the position to open Estragon, a larger restaurant with a 1930s-tapas-bar theme. Nostalgia deepens authenticity, no?

By: ROBERT NADEAU | July 16, 2008

Tashi Delek

Fine Tibetan cuisine — freed from Chinese influences
The total Tashi Delek experience is larger than the food or the room, or even the caring service from the lone mid-week waitress.

By: ROBERT NADEAU | July 09, 2008

Vintage Lounge

Simplify, simplify — and enjoy the wine
As often happens at wine festivals, the wine at Vintage is actually more exciting than the food.

By: ROBERT NADEAU | July 02, 2008

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