Accolades

  • Boston's Industry Leaders
    STUFF magazine
  • Guaranteed Great Meal (Mistral)
    Improper Bostonian
  • Best Bar Menu (Mistral)
    Boston magazine

My Restaurants

Where I Eat

Behind the Scenes

Chef Mark Goldberg reviews  at post.venue.name
"Summer.... It's what's for dinner!"
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Chef Mark Goldberg reviews  at post.venue.name
"The little ladies have settled in...the girls named them: Spice, Sunnyside, Becky and Lacie. #countdowntofresheggs has begun"
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Chef Mark Goldberg reviews  at post.venue.name
"Brooder is ready....holding at 95 degrees...waiting for the arrival of our chicks 🐥 later this week."
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From My Menu

Chef Michael Scelfo reviews Crispy confit duck wings at Temple Bar
$$ | Wine Bar | Modern | American
Cambridge
"These are smoked and have a soy and pineapple duck glaze that make them sticky and sweet at the same time. They're the perfect late-night snack."
Chef Eric Gregory reviews Crispy soft poached Chip-in Farm egg at Russell House Tavern
$$ | Seafood | Modern | American
Harvard Square
"Served on a toasted brioche with housemade pancetta, this is true comfort food. The egg is crispy on the outside with a perfectly runny yolk inside, and it's served with an amazing Pecorino aioli. I'm a sucker for eggs and cheese, so this does it."
Chef Jay Murray reviews Hickory smoked lamb belly at Russell House Tavern
$$ | Seafood | Modern | American
Harvard Square
"The toasts are warm and crisp around the outside and luscious in the center, covered in Romesco sauce and topped with delectable nuggets of smoked lamb belly. It’s a whole grilling experience encapsulated in a few precious bites."
Chef Joshua Breen reviews Moscow Mule at Russell House Tavern
$$ | Seafood | Modern | American
Harvard Square
"They make their own ginger beer for this drink, and what a perfect afterwork drink or pre-game! Ask Hana the bartender for a shot of El Dorado."
Chef Joshua Lewin reviews Crispy fried oysters at Russell House Tavern
$$ | Seafood | Modern | American
Harvard Square
"This busy raw bar shucks the oysters to order, fries them perfectly and serves them up with wonderful pickled watermelon. I love this plate and eat it almost every time I'm in the neighborhood."