Tony Messina at UNI

About Tony Messina

Executive Chef/Partner with Ken Oringer of UNI in Boston

Behind the Scenes

Chef Tony Messina reviews  at post.venue.name
"There are a couple of new toasts on the menu. Roasted hachiya persimmon with yuzu ricotta, honey, and coffee salt. Tuna conserva toast with tonnato, braised radicchio, and pickled autumn berries. #food #toast #uni #boston #tuna #persimmon"
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From My Menu

Uni and egg yolk at UNI
$$$
Seafood, Japanese, Full Bar, Modern, Takes Reservations
Back Bay
David Bazirgan
1 Recommendation