Michael Schlow at Tico

Bio

Michael's been the recipient of many awards including being named “Best Chef in the Northeast” by the James Beard Foundation. His restaurants have been recognized as some of the best in the world by Esquire, Food & Wine, Conde Nast Traveler, and Gourmet. He also authored "It’s About Time, Great Recipes for Everyday Life."

Accolades

  • Best Chef: Northeast
    James Beard Foundation
  • Top 50 Most Exciting Restaurants in the World (Radius)
    Conde Nast Traveler
  • Best New Restaurant in America (Tico)
    Esquire magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in Boston

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Marc Orfaly reviews Fedelini w/ tiny clams & tomatoes at Via Matta
$$$ | Italian
Back Bay
1 Review
"It's just done so well. You can tell the sauce and pasta are cooked to order. It's cooked perfectly."
Chef Dante de Magistris reviews Mac 'n cheese w/ serrano ham & crunchy bread crumbs at Tico
$$$ | Spanish/Portuguese
Back Bay
1 Review
"I have a hard time eating pasta in other restaurants, but this is always cooked to perfection, with just the right amount of that Spanish tapas flair."
Chef Ming Tsai reviews Crostone w/ chicken liver & pork sausage at Via Matta
$$$ | Italian
Back Bay
1 Review
"I get this EVERY TIME. It is the perfect balance of flavors and textures. The livers are drizzled with EVOO and topped with an herb salad which cuts nicely through the richness."
Chef Joshua Smith reviews Spaghetti with aglio e olio con pomodoro at Via Matta
$$$ | Italian
Back Bay
1 Review
"Ask for the A.O.P. at Via Matta. Chef Schlow cooked this simple dish for me when I started working for him, and I was blown away not only by the flavor but by how incredibly simple it was. I always get this with any trip I take to Via Matta or Alta Strada."