2014 Restaurant of the Year from Eater Boston
Boston Magazine's 50 Best Restaurants
Improper Bostonian's Best Dumplings
Eater's 38 Essential Boston Restaurants...
With those kind of accolades, and an interesting back story about 3 Chinese-American siblings opening up an food truck serving modern American Chinese cuisine, I expected this restaurant to knock my socks off.
Hmmm...not so much.
Yes, the locally sourced menu is a fairly tasty mix of drunk food (THE DOUBLE AWESOME: Two oozy eggs, VT cheddar, local greens pesto, ham sandwiched between fried scallion pancakes; $11) and super healthy vegan/vegetarian dishes (BEETS BY MEI: Chilled roasted beets, radish, wheat berries, mint, pepita seeds, maple soy; $5).
If I was still a college student, I'd probably be all over this.
However, while I would eat here again if I was in the neighborhood, nothing really excited me enough to rush back (also tried the Lemongrass-Pork Dumplings, Magical Kale Salad, and Summer Blush Sangria, all of which were a bit boring).
Oh, and the service model just plain annoys me! They have revamped to all-day counter service, so you get to:
1) Stand in the line snaking through the middle of the restaurant; 2) wait while the group of three clueless idiots in front of you fail to check out the menu until they are already standing at the cash register; 3) place your order and pay; 4) stand cluelessly in the middle of the restaurant waiting, or better yet, grab one of the relatively few tables before someone else does [no reservations except for parties of four or more, although annoyingly, a couple of two-tops still sported reserved signs, probably for the owner's friends; 5) wait for your name to be called out in the fairly loud space; 6) carry your own food back to your table on metal baking trays; 7) get your own silverware, plates and paper napkins; and 8) finally bus your own table.
really? Really?? REALLY???
When I go out for dinner on a Friday night, a CAFETERIA is not what I'm looking for.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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