• Boston’s Best Pre-Theater Dinner
    Improper Bostonian
  • Award of Excellence
    Wine Spectator
  • Three Stars
    The Boston Phoenix

My Restaurants

Where I Eat

Behind the Scenes

Sizzling flounder house special
"The flounder is cut up and the fillet sections are stir-fried with vegetables like pea greens, and then the tail and head portions are fried to ultra-crisp perfection. First, the fried parts are plated, followed by the stir-fried portion topped in the center of the dish."
Chef Will Foden reviews  at
Burnt caramel ice cream
"If you desire good ice cream, Toscanini’s in Central Square is the place to be. I like the salted caramel with its nice butterscotch flavor and the interesting twist of salty and sweet. It’s irresistible."
Chef Will Foden reviews  at
Fried chicken
"This take-out is affordable and tastes like it was made by a grandmother from the Deep South. The chicken thighs are juicy and the batter is ultra-crispy and well-seasoned with a hint of brown butter. And the sides are all made from scratch."
Chef Will Foden reviews  at
Mini red velvet whoopie pies
"I‘ve always been a fan of freshly-made whoopie pies, and my favorite is from a place in Portland, Maine. I could only really enjoy a good whoopie pie when I went to Portland, until Area Four opened. Their pies are great and come in a mini red velvet version."
Chef Will Foden reviews  at
Pork sopressata pizza
"I love pizza, and Posto delivers. I enjoy the pizza with sopressata, a spicy pork sausage, that's also topped with peppers and house-made mozzarella made from cow’s milk."
Chef Will Foden reviews  at
Raw bar
"They have one of the better selections of oysters and wines by the glass in Boston. I recommend going before dinner on a late afternoon to get a seat at the bar and try a variety of West and East Coast oysters."