Four Boston Chefs Discuss Their Favorite New Restaurants
Michael Scelfo, chef-owner, Alden & Harlow (#11, Best Restaurants 2014), on Banyan Bar + Refuge:
“Phil Tang’s approach to Chinese cooking is really unlike anyone else’s. Everything is well balanced and flavorful without being too over the top. I think he has a profound understanding for what he does.”
Jamie Bissonnette, chef and co-owner, Coppa and Toro (#10 and #18, respectively, Best Restaurants 2014), on Hojoko:
“I always eat way too much food there, but it’s super-awesome—luscious and fatty, and the kind of thing where you look down and your fingers are sticking to everything.”
Cassie Piuma, chef and co-owner, Sarma (#6, Best Restaurants 2014), on Select Oyster Bar:
“Michael Serpa’s food always inspires and reminds me to let the ingredients shine. His dressed lobster is probably the most delicious thing I ate this summer. I didn’t even miss the bun. Or the mayo!”
Tiffani Faison, chef-owner, Sweet Cheeks (#39, Best Restaurants 2014) and Tiger Mama, on the Backroom at Moody’s:
“I think the bar—with the two meat slicers in the middle—really connects the delicatessen to the restaurant. It makes that bridge palpable and inviting. It’s a good example of a chef finding a spot that fits well for them.”
Illustrations by Eric Mongeon
Check out all of our Best New Restaurants 2015 coverage.
