We ate at Bravo for the first time this weekend. I couldn't find much recent on it past this thread http://chowhound.chow.com/topics/798569 and a mention from early January suggesting Chef Tim Partridge is still at the helm there, which seems to be confirmed here http://bostonchefs.com/restaurant/Bra...
I don't care for the decor- white and gray without anything else interesting going on. BostonZest on that thread mentioned it as a soothing contrast to the visual stimulation of the MFA, and I can see that, but since we ate before we visited the museum, I didn't need that contrast and it just bored me, with the exception of the annoying chandelier outside the windows to the lower level that flickered on and off irregularly (presumably in some artistic message that's beyond my abilities to fathom).
Service was a bit slow and flaky; our drinks took a while to show up, and they tried to deliver our mains before realizing they hadn't cleared our appetizers, so they had to scramble back to put the mains down and clear the apps.
However, food-wise, we were pleased with pretty much everything. I thought the three mushroom soup was very good, nice and savory and woodsy. My hubby thought it was a bit too salty, which is odd because I"m usually the one who is oversensitive to salt, and he doesn't usually care. His warm chicory salad with duck confit, cranberry, pecans and marcona almonds was really good, and a generous portion. He really enjoyed his sole stuffed with duxelles, over lentils and some other stuff. I didn't love it, but he really did. I liked the Cauliflower "steak" with a tomato concasse and another ingredient I can't recall, sort of a white cream also capers and maybe a few other things I'm forgetting. The cauliflower has a good roasted/grilled texture towards the florets, but was pretty tough and difficult to cut in the center. I do have to take issue with price of $22 for this dish. In general the prices (although on the high side) didn't bother me too much but that one did, given the cost of the ingredients and the fairly simple prep. The bread was a nice whole wheat/cranberry/golden raisin/some sort of seed roll but had an overly tough crust and the raisins were a bit sticky on the fingers. Presumably they know about the toughness issue because the roll comes with a slice through it to make it easier to manage, which unfortunately makes it cool off quickly. But really, it's a very minor issue.
I wouldn't go to Bravo on its own, but as part of a visit to the MFA where I want a fine dining component (and with the 15% member discount making the slightly high prices more palatable), it's a perfect option.