Chef

Patricia Yeo

"I love dumplings in any guise, especially the soup dumplings, which are juicy and full of flavor. Plus, it's nice that they are made to order."

"This is a ender cut of lamb that's perfectly spiced and seasoned. It's really good on a cold winter night, which is good, because we have a lot in Boston."

"I love this wood oven-roasted pig’s tail. It comes with a mostarda glaze. It’s great that the chef can make such an unattractive cut of meat so delicious."

"I like a bit of spice in the morning, especially after a late night at work and a few too many beers. The huevos rancheros at Toro are fantastic."

"The freshness and variety at the raw bar, with its housemade cocktail sauce, make this a must visit in Boston."

"Absolutely the best lunch value for $20. There are three different ones to choose from and they are all magnificent. Oishii is really one of those hidden gems."