Praise doesn’t come easily from the restaurant tastemakers at Gayot. But, when faced with the delicate preparations of Pierrot Bistrot Francais, they not only awarded the restaurant a spot on their list of the Top 10 French Restaurants in Boston, but also praised the eatery as “a French bistro in the truest sense of the term.” Secluded from the exposed brick and coral tones of the dining room, chefs toil in the kitchen to bring that authenticity to dishes. From dry-aged beef sirloin to jumbo sea scallops and veal scaloppini, his locally sourced menu items find their mates in a large wine list.
At the end of March in 2013, chef Barry Maiden won his third-straight Madness title. This wasn’t March Madness, though; it was Munch Madness, a Boston.com competition that pitted 64 local restaurants against each other to find the city’s favorite. It seems that Bostonians have an unwavering dedication to Maiden’s restaurant, Hungry Mother, which serves up hearty, southern-style dinner fare. One glance at the menu and it's easy to see why. Smoked-cheddar pimiento cheese dip and sea-salt sprinkled boiled Virginia peanuts ready palates for hearty plates of crawfish and grits, cast-iron chicken, and catfish and shrimp served with scallion hushpuppies. The after-dinner menu is just as thoughtfully curated––bartenders mix a quartet of after-dinner drinks meant to end things on a sweet note, similar to Beethoven’s intentions when he replaced all of his piano keys with Fun Dip sticks. Of course, there’s traditional dessert, too, including a decidedly southern buttermilk chess pie topped with blueberry-mint preserves and whipped crème fraiche.
PotatoFreak is a unique concept. The restaurant features 2 venues in one: a Dining Lounge and a Chocolate Express Fondue feature offering customers variety while offering exclusive dining experience and the excitement of express fruit/chocolate fondue within a single establishment. The restaurant features a cozy and open co
The first of acclaimed chef Barbara Lynch’s restaurants, No. 9 Park represents the James Beard Award Winner to a tee, from the elegantly refined fare to the carefully crafted cocktails and hand-selected wines. An expanse of dark wood floors unfurls across the historic Beacon Hill townhouse, juxtaposed by soft taupe walls and the shimmer of antique chandeliers. A blend of Italian and French traditions, Lynch’s cuisine effortlessly complements the swank decor, comforting palates with housemade prune-stuffed gnocchi, Colorado lamb loin dressed with pea green and pistachio pesto, and perfectly seared prime hanger steak with Nova Scotia lobster. Though desserts––such as the pomegranate and earl-grey tres leches cake––partner just fine with dinner, guests will surely want to pair their meal with something from the bar as well. Perfectly balanced, every drink is thoroughly researched first, allowing the mixologists to understand how it was born and why. The result: an assortment of unique creations—laced with everything from smoky scotch to foie gras-washed bourbon—to complement Chef Lynch’s unique fare. It’s no wonder Eater named No. 9 as the city’s best cocktail bar, an honor that is only further substantiated by sommelier Cat Silirie's James Beard Award-winning wine list.
Parish Cafe and Bar allows diners to sample the distinct flavors of Boston’s most renowned chefs without ever having to leave their seats. The vision of owner Gordon Wilcox, Parish’s menu is an amassment of sandwiches created by local culinary heroes, each one bearing that chef’s signature flavor profiles and mustard-written signature. Recognizable names include Tony Maws, the executive chef and owner of Craigie on Main. He designed the egg sandwich lyonnaise, a veritable feast of over-easy eggs, applewood smoked bacon, and Dijon mustard aioli. Paul O’Connell of Chez Henri designed Henri’s veal pastrami, while Tim Cushman of o ya contributed a spicy tuna burger with sashimi-grade yellowfin tuna and homemade spicy mayo. At both the Boylston Street and Massachusetts Ave. locations, diners can enjoy this tasteful tour of Boston with a beer, cocktail, or glass of wine, while the Boylston location also serves up a view from its outdoor patio, open during warmer months.
When The Melting Pot originally opened in 1975 just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter at the initial location opened up a new outpost in Tallahassee. Today, the company?now owned by that original waiter, Mark Johnston, and his brothers Mike and Bob?reigns as the premier fondue, wine, and drink restaurant, stretching across the U.S., Mexico, and Canada with more than 140 restaurants and plans to expand to Saudi Arabia and Dubai. The restaurant's menu has also expanded, and patrons can now select from six varieties of hot dipping cheese fondues paired with salads, entrees, and their signature chocolate fondue.
On a given night, groups of viscous-dip-loving foodies gather around tables to nosh on cheese-fondue appetizers and various salads while cooking a variety of steaks and seafood in a choice of one of three flavored broth or traditional oil styles. Birthday revelers and romance seekers cap decadent evenings sharing the chocolate desserts that have defined The Melting Pot for decades.