BostonFoodGuy

Warm lighting, modern decor and a friendly staff greet the visitor to this trendy addition to the Davio family. The fare, billed as “modern Mediterranean” could as easily be described as modern American. A complimentary cauliflower soup was a welcomed gesture from the chef, if pureed cauliflower combined with cream is your thing. For the tentative foodie, the chicken under a brick entree is a surefire hit. The more adventurous in your party might opt for a crispy whole bass – which comes as advertised, head, tail and all presented in a sort of dead fish tempura that will please some and terrify others. Seated next to the (very well-pleased) consumer of a deep-fried fish, I found it hard to avoid the creature’s crusty death stare. Appetizers were varied and of good-sized portions, ranging from a popular and tasty calimari to a single kobe meatball floating in a pool of zesty sauce. My party of 12 was uniformly pleased with their entree selections, which left us sated and with no room for dessert. Service was friendly and informative but somewhat clumsy, frequently involving awkward reach-arounds, reach-overs, and even an uncomfortable amount of full-body-press leaning. That might have had more to do with the very close quarters in which the large group was seated than forbidden lust; but in any event, service at a joint this pricey ought not to involve unsolicited waitstaff body contact.