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  1. Grub Guides
    The Truffle of the Sea: 12 Awesome New Uni Dishes in New York CityIt’s the expensive icing to bone marrow, scrambled eggs, and pasta.
  2. Quote of the Day
    Uni’s Sushi Is Hot and ColdChris Gould denounces the evils of conveyor belt sushi.
  3. Ramen Wars
    Thank God for Ken Oringer’s Ramen, Since You’ll Never Get Into Guchi’sNo soup for you!
  4. Neighborhood Watch
    Brookline Gets Food Trucks; Boston Chops Needs Liquor LicensePlus All Star Pizza Bar’s grits and more, all in our weekly neighborhood round-up.
  5. Reopenings
    Clio and Uni Reopen Today With New Menus, A Cocktail Club, and A New LookRamen, truffle pot pie, and sleek designs!
  6. Top Chef Alumni Newsletter
    Top Chefs Reunite With an 11-Course Dinner at 10 ArtsJennifer Carroll pulled out all the stops when fellow Top Chef alums Kevin Sbraga and Michael Voltaggio stopped in 10 Arts.
  7. Menus
    What to Drink on Clio and Uni’s Massive New Cocktail ListTodd Maul makes a play for greatness with an epic new drinks menu.
  8. Lists
    StarChefs Names 2009 Rising StarsWill Gilson and Jamie Bissonnette are among those honored.
  9. Openings
    AKA Bistro to Bring Pedigreed Dining to Lincoln [Updated]Chris Chung & Christian Touche’s forthcoming Lincoln restaurant sounds awfully familiar.
  10. Blogston Proper
    Uni Disappoints; Models and Bottles (of Ketchup)Plus: Sensing’s sloppy service, and the inoffensive Stephi’s on Tremont, all in our weekly blog roundup.
  11. Lists
    Stuff’s Hot 100 Admits its BiasStuff Boston is open to bribery.
  12. The Underground Gourmet
    The Cutest Sea-Urchin-Egg Sandwich Ever at El Quinto Pino There is no end to what you can shove between two slices of bread and call a sandwich, and that, of course, is the beauty of the thing. But is everything edible suitable sandwich material? That was the point brought up for debate the other night at El Quinto Pino, the new taperia from the Tía Pol folks, where the UG tucked into a ficelle smeared with rich blobs of sea-urchin roe. Oddly, the sandwich in question was listed on the otherwise all-Spanish chalkboard menu as an “uni panini.” It came swaddled in a wax-paper jacket like a Danny Meyer Shackburger, still warm from a gentle turn in the sandwich press and smeared with butter flavored with a zingy Korean mustard oil. And although it was only about the size of a Tootsie Roll and the UG could have finished it off in a bite and a half, it was the kind of toothsome tidbit you want to savor slowly.