At one time Boston’s dining scene was a source of great anxiety for Bostonian foodies but that is no longer the case. Boston no longer needs to be ashamed of their cod filled sport bar menus of the past. Nowadays the tight-knit dining scene of Boston is currently thriving with high profile talents cooking up creative and vibrant dishes in great new eateries all over the city and its surrounding neighborhoods. Discover these five new Boston eateries the next time you need to step away from the Beantown stereotypes.
Todd English’s Olives (10 City Square, Charlestown) has been closed for two years after a grease fire ravished the interior of the space. Although this is not a new space per se, Olives celebrated their soft reopening this past weekend and are set to serve guests the big, bold, Mediterranean flavors Todd English has built his enterprise around. The website still says the restaurant is closed for renovations but they will be taking advanced reservations to fill seats for the upcoming summer Restaurant Week (August 19-24 and 26-31)
Celebrated, by locals, sought out by visitors, and recognized by everyone from the James Beard Foundation to The New York Times, chef/owner Jody Adams of Rialto can most often be found in the kitchen at Rialto or cooking for a cause somewhere. If you haven't been, Rialto is a fresh, comfortable, elegant restaurant located at the Charles Hotel and the food is an exquisite variation on a classic theme. The main concept always roots from Italian cuisine and the variations are chef Adams' inspirations from the best foods of the season, a recent excursion, or some other chef's whim.
In a few short weeks Chef Adams will also be on a television near you. Joining a slew of other talented chefs, Jody Adams will be competing on season 2 of Bravo TV's Top Chef Masters. Here is what she had to say about the experience.
LK: Did you go into the competition with a bag of tricks or as an accomplished chef did you just step into the kitchen feeling ready for whatever the host and judges threw your way?
It was a good excuse so I treated myself and went out and bought a brand new knife kit. I didn't have much in terms of a bag of tricks. I stayed true to what I do and who I am.
LK: Every chef has an ingredient, a method, or a kitchen tool that they just feel at odds with. What would that be for you?
Anything high tech.
LK: If you could invite one chef you competed with to come work with you at Rialto for a month who would it be and why?
I would choose them one by one to come. The thing about this experience was that in the heat of the moment I didn't really get to see what the others were doing. I'd love to cook side by side with them and taste their food. There is so much to learn.