Tico is chef Michael Schlow's latest venture in Back Bay. It's following in the current trend of bringing quality Mexican food and tequila (over 100 stocked at the bar) to the neck tie wearing part of society rather than the young and wild demographic with lurking kleptomanic urges. My friend Geoff, a former bartender, has a hilarious take on the different types of drunk activity brought on by different types of liquor. Come to think of it, the neck tie wearers have their own kleptomania to deal with and it doesn't involve traffic signs.
Seems like there are lots of burger joints making the rounds. 5 Napkin Burger started in Hell's Kitchen NYC. Their first restaurant outside of "The City" is here in "the Hub." The menu was very solid and not too pricey and the bar came stocked with all types of bourbon. Bourbon and burger are a pretty good combo I'm sorry to say I hadn't thought of before. While I happily enjoy a burger out, I did find the rails above the restaurant with faux meat hooks hanging off them a bit intimidating.
Remick's takes its name from an old Quincy department store. Owners Timothy Collins and Bob Palmer along with chef Marc Orfaly built out the old bar space into a very nice restaurant. Tons of meat options here too including suckling pig.
Bosphorus in Inman Square specializes in Mediterranean and Turkish food. My palette doesn't have many gears, and I can't describe food very well but this was some delicious stuff. What's to be expected from a place so many cultures have mixed for so long?
love the behind-the-scenes shots. amazing color, too! are these images for both print and web?
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