Zabelle's Profile
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8/09 Gran Gusto: An Inflexible "No" Kitchen It is an excellent thing that they have not complied and compromised; they are actually doing people a favor by trying to serve authentic dishes from the region they represent. Restaurants are part of the hospitality industry not merely the service industry : that doesn't mean they should compromise their ideas & beliefs just because stocks have gone down. If you do not like it, dont go : I doubt they ran after you and try to change your mind once you went out the door. |
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Advice for gift certificate $ 150 Hi, I live in Boston and want to send a gift certificate to my brother in Chicago. Can somebody suggest a good, romantic restaurant for a couple, italian or french. Plan to spend 150 dollars for both. |
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Best North End coffee/pastry? Not Pompeii's! Graffiti makes the real espressos and machiatos - havent tried capucino there. |
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I would like to possibly have the chance and get in the new space : I have tried 2 times and both of those times I have been ignored by the bartenders (once you get in the door) or whoever plays the host. Granted both times I have been in around 11 pm (no I dont do it on purpose :-)), but considering that they claim the kitchen to be open till 12 I would think that they at least tried to be nice and welcoming : especially now with a bigger space and trying to get into the SE scene ! |
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RW: Why don't some of Boston's best participate??? ... a truly honest & right on opinion ! |
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Petit Robert Bistro South End Tonight Bistros are casual, neighbourhood places. PRB is one of the few of its kinds and it been able to keep tp its true image (good food at reasonable prices) then friendly , casual service should do it. |
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Antico Forno - bad food, great pizza I'm surprised the piza is considered one of the best pizzas in Boston, especially by proclaimed Italian food connoisseurs. It is good pizza but definitely not Emma's pizza for instance. I was at Antico Forno 2 weeks ago or so and had an excellent Caprese salad as well as tried out 2 pizzas. They try for the best but it doesnt hit the mark I think. It is definitely not authentic pizza. It is a pizza to settle for once you realize that you cant get better maybe... Just curious Wax... was Antico Forno the place chosen for your occasion :) ? |
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Cafe L'Aroma in Newbury st... accross from New England Financial. Used to be called Torrefazione Italia. Depending by who is at the counter cappucino & espresso taste may vary unfortunately. Generally nice though and cute ambiance. |
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Anniversary dinner on a budget Just confirming... are you excluding drinks for that price point because 3 course meal for 2 people & wine may be a bit unrealistic... And it would be just pitiful not to make a toast for the occasion... |
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Is it ever okay to be moved in the middle of a meal? It is completely wrong to move anyone in the middle of the meal but you shouldnt take it for granted that all people who dine out understand that seating people follows a certain plan. People will refuse to sit next to other people, even though the place may be small; a table of 2 will ask for a big table (for 4 or more) if they see one; not everyone is reasonable. People will try the weirdest excuses to get what they want, even when dining out for pleasure. |
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Caffe Umbra appears to be closing... The next day after reading the 'news' here I came accross an article published in a month of Dec. 'X' magazine that talked a great deal about Umbra & the chef. Extremely detailed article and definitely no clues about any indication of the aforementioned rumor. |
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Quick update for my recent visit here. Went over on a Sunday night (not tonight :)) and I should definitely mention that it was one of the very few restaurants in the NE that was on a busy steady mode that night. That is a great indicator as everything else (walking thru the streets) seemed completely empty. |
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Pasta Bar is fantastic, not just good. I drive from Boston to just get the real 'Italian' pizza there. They must be closed now though... (from what I was told when I checked last time I was there in late Sep). |
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... the only issue however, will be that it is not real baklava if the fillo dough is bought and not made from scratch. To make the real one (usually involves around 50-75 see-thru fillos) is a whole day process. If you know what the real kind tastes, you'll find it hard to feel satisfied anywhere you go. Dont mean to put down the aforementioned places but baklava is usually made for very very important & meaningful occasions (Christmas, New Year, Birthday) because you really need a day off of rest upon completion. When I see it being sold anywhere I fall into a disbelief mode right away :shrug: |
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I second the above. Tripe panini and ribollita. |
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Restaurant Week Reviews (Radius) Just wanted to add that RW are usually held during very slow months; August this year and mid September last year. |
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If you had only one lunch in Montreal... I second l'Express... |