Overheard on the Boston Board

"While Regina's cleans its ovens twice a year (around Easter and then about 6 months later, IIRC), there is a patina of flavors (and yeasts) that gets embedded in things. This is why it takes months for new ovens to begin to deliver more complex flavors. New is not good." – Karl S, theorizing that it's the oven that gives the original Regina the pizza-making edge over its sister restaurants

"+1 on Andy's. Just a good, reliable breakfast. I generally get a mushroom omelet when I go, and they make them just as I like them. (Not runny, but no browning.)" – brandywiner on breakfast at Andy's Diner

"Jake's Seafood in Nantasket ... is staying open into December for the first time. Pristine seafood every time (OK, I always get the fish and chips but other people order more broadly) and excellent, well-trained servers." – GretchenS's South Shore seafood pick