Sping's Picks from Pesce Blue
A quick spin up to Portsmouth yields some fresh new food photos from the team at Pesce Blue. All sorts of seasonal goodness - pea tendrils, fava beans and asparagus - make appearances on chef James Walter's plates. Click through to see how's he's put them to use and for a look at the menu.
- posted: 04/15/2008 -
 
Regional Italian Specialties from Rialto
With a busy roster of spring cooking classes, wine dinners and world travels, chef-owner Jody Adams and her team at Rialto take a moment to snap a few new food photos and show us what they've been up to. Click through to see some choice selections from the regional Italian menu executed with New England spring produce like rhubarb, radishes and fava beans.
- posted: 04/13/2008 -
Life's Good at the Good Life
In the hands of chef Michael Scelfo, the Good Life goes from after work watering hole to full fledged dining destination. Scelfo elevates some of the old standards with his own little flourishes - fried calamari gets a touch of Thai basil while soft tacos get a flavorful boost from smoked chicken, creamed peppers, caramelized onions and cilantro. Click through to see what other twists he has in store on his spring menu.
- posted: 04/10/2008 -
A Number of New Reasons to Visit 33 Restaurant
This spring, it's out with the old and in with the new at 33 Restaurant & Lounge, where chef Peter Eco (who also runs the show at neighboring STIX Restaurant & Lounge) puts up some signature dishes to replace those of former chef Anthony Dawodu. In dishes like simply adorned local oysters and more elaborately prepared Hawaiian tuna, Eco plucks the best ingredients from all over the globe for his contemporary American menu.
- posted: 04/07/2008 -
Taking a Fresh New Look at Turner Fisheries
It's not a surprise to see beautifully executed, seafood-laden dishes among the recent additions to the Turner Fisheries portfolio - they are, after all, a seafood restaurant, and chef Chris Masco has shown off his handiwork before. The real revelation is his aplomb with desserts - click through to see his sophisticated take on panna cotta among other head turners on the menu.
- posted: 04/05/2008 -
New Beauties from The Bristol
For this new group of photos from The Bristol Lounge, chef Brooke Vosika puts the focus on the fishes - demonstrating his skill with seafood like tuna, lobster, sole and char. Pastry chef Tim Fonseca gives two classic desserts - panna cotta and Boston cream pie - a Bristol-appropriate interpretation. Click through to take a look and see what else they've got on the menu.
- posted: 04/01/2008 -
More from The Metropolitan Club
With their new laid back outpost, The Metropolitan Bar & Grill up and running in the swanky new Natick Collection, the team at The Metropolitan Club, led by chef Todd Winer, takes a moment to update their portfolio with six new signature dishes. The Chestnut Hill steakhouse-with-a-twist shows that they've also got a way with seafood an poultry. Click through for a peek.
- posted: 03/30/2008 -
Fresh from Henrietta's Table Spring Menu
Chef Peter Davis's fresh-from-the-farm philosophy is on full display in the recent additions to the Henrietta's Table portfolio. Davis incorporates local ingredients on the menu wherever possible - even in early spring when the pickings are slim - with components like Vermont creme fraiche and Maine rock crab. When necessary he gets help from further afield - like the folks at Elysian Fields Farm in North Carolina Click through for a glimpse of his palate and planet-friendly dishes.
- posted: 03/25/2008 -
It's Showtime for Chef Jacqueline Kelly
Bravo chef Jacqueline Kelly is back for an encore this month and though there are few signs of spring in the Museum of Fine Arts' courtyard, there are plenty on the menu and in the new batch of food photos. Click through for a look and a little reassurance that warmer weather is on its way.
- posted: 03/20/2008 -
New Shots from blu's Dynamic Duo
As winter wanes and spring approaches, chef Michael Kraus rolls out a new set of food photos at blu. Straddling the seasons, the menu features hearty, comforting dishes like quail with faro, dried figs and pine nuts seem suited for wintry weather, while light courses like fettuccine with rock shrimp, green garlic and basil are a sign of springs to come. Pastry chef Lynn Moulton adds two delicious desserts to the mix.
- posted: 03/15/2008 -
Welcome Bedford's Bistro 44 to BostonChefs.com
Located just twenty miles outside Boston at Doubletree Bedford Glen Hotel, Bistro 44 marries luxury hotel-quality service with chef-driven cuisine from chef Jayson DeMarco. The expansive patio (inviting even under an early March dusting of snow) and the cozy martini bar (complete with roaring fire) draw discerning diners from the nearby suburbs. Click through for a glimpse of the menu and to see what DeMarco's got in store.
- posted: 03/10/2008 -
Sight Seeing at the Top of the Hub
Depending on where your table is, you can get an aerial view of some of Boston’s most
beloved landmarks – Fenway Park, Faneuil Hall or the winding Charles River. And while the views – from 52 floors up - are spectacular, chef Mark Porcaro isn’t one to be upstaged. Click through to see some prime examples of his scene-stealing dishes from the Top of the Hub menu.
- posted: 03/05/2008 -
Gourmet Caterers: Covering All the Bases
No strangers to collaboration - Gourmet Caterers' co-executive chefs Rob Crowley and Matthew Redinger pull together handful of this season's standout dishes for their annual portfolio update. With a mix of bite-sized options perfect for cocktail parties, and more substantial plates better suited for sit down dinner, the culinary duo demonstrate their abilities and their versatility. Click through to see the full range.
- posted: 03/01/2008 -
House Specialties from Sage
Having made the move across town - from his cozy digs in the North End to a more expansive spot in the South End - chef Anthony Susi brings his award-winning Sage back onto BostonChefs.com. The increase in seats and swankiness has some die-hard fans sweating a little but Susi's Italian cooking, as you'll see when you click through to the menu and his new plates, hasn't suffered in the least.
- posted: 02/29/2008 -
Welcome Garden at the Cellar
Garden at the Cellar, the Cambridge gastropub that's winning the hearts and minds of diners up and down Massachusetts Avenue makes its debut appearance on the pages of BostonChefs.com. Chef Will Gilson, who cut his teeth at his family’s Groton farm and restaurant, The Herb Lyceum, is getting all sorts of attention with his upscale, beer-friendly pub food. See some of signature dishes from his current menu just by clicking through.
- posted: 02/25/2008 -
Quintessential Italian Cuisine at Umbria
Though the chef is from Abruzzi, Umbrian fare is still the order of the day at the Financial District's Umbria – as it should be. Gianni Caruso knows not to mess with a good thing – the chef, who also heads up the kitchen at sister restaurant Bricco, has created menu of classic Umbrian fare - hearty, simple, yet elegant country-style food made from top tier ingredients. Click through to see his handiwork.
- posted: 02/20/2008 -
More Mostly Organic Mostly Seafood from Mare
Nestled in the heart of one of the most historic neighborhoods of the city, Mare draws diners in with its sleekly modern dining room and all natural seafood menu from chef Christopher Pauls. On the eve of their third anniversary, the restaurant freshens up their food photos. Click through for a look - you'll see seafood is still the focus though there are a few meatier courses thrown in for good measure.
- posted: 02/15/2008 -
Bricco Breaks the North End Mold
A stand out among the North End's Italian eateries, Bricco, under the guidance of chef Gianni Caruso, continues to earn accolades for its brand of modern, regional Italian cuisine. Click through for a look at the menu of boutique eats – a far cry from the standard red sauce southern Italian you’ve come to expect from neighborhood spots.
- posted: 02/10/2008 -
Signature Dishes from Samad Naamad
As he prepares his Charlestown restaurant for an elaborate expansion, chef-owner Samad Naamad offers up some new examples of his innovative-yet-traditional Moroccan cuisine. Click through to take a look at some of the dishes you'll be able to enjoy in Tangierino's three new rooms - the mahogany-walled Moulay Bar, Sultan’s Tents or the red-walled Marrakech Salon, which should be open for business by the end of May.
- posted: 02/05/2008 -
Happy Birthday Union Bar and Grille
In the six years since
Union Bar and Grille opened its doors, chef Stephen Sherman and his team have seen some changes in their South End 'hood - newcomers like Myers + Chang, BanQ and Sage have made Washington Street a veritable restaurant row. With six new pictures, Sherman shows the young'uns how its done. Click through for a look at some of the dishes (and the menu) that keep people coming back to this neighborhood favorite.
- posted: 01/30/2008 -
A New Year - A New Restaurant: Persephone
To start the new year, trailblazing chef - or should we say restaurateur - Michael Leviton of West Newton's Lumière and his chef de cuisine Jeff Pond open up Persephone at the Achilles Project, an uber-hip lifestyle boutique. The casually elegant neighborhood bistro, with a seasonal menu of small, medium and perfect-for-sharing plates, is one of the first fine dining restaurants to set up shop in the once industrial 'hood - though there are definitely more to come. Click through to get a sneak preview of some dishes from this Fort Point Channel pioneer.
- posted: 01/25/2008 -
Calabrian Specialties from Chef Ken DeFazio
Chef Ken DeFazio pays tribute to his grandmother and his Calabrian roots with six new hearty dishes fresh from the winter menu at Trattoria della Nonna. A whole host of Southern Italian flavors and styles shine through. Click here to see the menu and the new additions - Grandma's cooking never looked this good.
- posted: 01/20/2008 -
Spring-ish Dishes from UpStairs on the Square
It may be the middle of winter, but you wouldn't know it from looking at the new batch of food photos from UpStairs on the Square's executive chef Steven Brand. Full of the best the season has to offer (winter root vegetables, blood oranges and the like) Brand's plates are fresh and vibrant. Click through for a peek at the new dishes and the current menu - and a little reminder that winter won't last forever.
- posted: 01/15/2008 -
Red Rock Bistro Gets Refreshed
As far as seaside dining goes, Red Rock Bistro's got all the bases covered - spectacular views of the water, the distant city skyline and sunset; plenty of seasonal patio space; and a great, seafood-heavy menu. Now may not be the time to make the most of the patio but click through to see a sampling of some mid-winter dishes from chef Lee Fannon, then get out to Swampscott for a mini oceanside retreat - even if its just over dinner.
- posted: 01/10/2008 -
Alsatian Specialties from Sandrine's
Chef Raymond Ost gets 2008 off to a tasty start with a handful of new Alsace-inspired dishes from his long-standing, award-winning Harvard Square spot, Sandrine's. Click through to see how German and French influences blend on the plate and the menu (much as they do in the region).
- posted: 01/05/2008 -
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