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Yahoo
a day ago
- Entertainment
- Yahoo
9 Boston area restaurants were on 'Anthony Bourdain: No Reservations.' Where are they now
This past June marked seven years since the death of Anthony Bourdain, who started his career in Provincetown. In his 61 years of life, the late chef and television host changed the game when it came to talking about not only food but also politics and travel. His blunt honesty and searing wit made him a media icon. His most notable television shows: "Anthony Bourdain: No Reservations" and "Anthony Bourdain: Parts Unknown" took him around the world, including two ventures in Massachusetts. Here are the restaurants and bars in Boston he visited on "No Reservations" and how they're doing now. Belle Isle Seafood Where: 1 Main St. in Winthrop, Massachusetts About: Known for their piles of fried seafood available to order, Belle Isle Seafood was the first restaurant Bourdain visited on the 2011 episode. He called their half-pound lobster roll an "embarrassment of riches." Michael's Deli Where: 256 Harvard St. in Brookline, Massachusetts About: Guided by talk show host and Wellesley homeowner Howie Carr, Bourdain then ate at Brookline institution Michael's Deli. In the 2011 episode, Bourdain and Carr ordered "The Howie Carr," a corned beef and brisket sandwich that is now called the "Michael's Choice." Bourdain said that the pastrami knish was "lethal yet very tasty." Galley Diner Where: 11 P St. in South Boston, Massachusetts About: If you're in Massachusetts, then you have to have some corned beef hash. And the Galley Diner is where the Provincetown-trained chef got his fix, calling the dish "a delightful blend of corned beef, potatoes, and peppers." If you're looking to visit here, be warned that it's only open from 7 a.m. to 1 p.m. Thursday through Sunday, according to their website. Eire Pub Where: 795 Adams St. in Boston, Massachusetts About: An old-school pub where the bartenders wear ties instead of t-shirts, the Eire Pub served Bourdain Guinness and a classic beef barley soup. Their website says that the Dorchester bar also serves 10-inch bar pizzas and American chop suey. Rondo's Submarine Sandwiches Where: 134 W Broadway in South Boston, Massachusetts About: Bourdain ordered a cheesesteak with mushrooms, peppers and onions, covered in provolone while in the hallowed halls of Rondo's, calling it a "king among sandwiches." He also solved the age-old question of what the difference between a submarine sandwich and a grinder is. The answer: There isn't a difference; they're both sandwiches. Senhor Ramos (CLOSED) Where: 691 Cambridge St. in Cambridge, Massachusetts About: Unfortunately closed permanently, Senhor Ramos, also known as the Snack Bar, was known for its Portuguese cuisine. Bourdain adored this place during the episode, displaying his particular love for Azorean food. Murphy's Law Where: 837 Summer St. in Boston, Massachusetts About: After a day of eating, Bourdain and his friend Michael Ruffino went on a bit of a pub crawl. They visited Murphy's Law first, playing darts with the locals and learning about the owner's rule: Physically harm another customer and you're banned for life. L Street Tavern/Woody's Where: 658 E 8th St. in Boston, Massachusetts About: Visiting the tavern famously depicted in the film "Good Will Hunting," Ruffino and Bourdain were ordered to take off the Murphy's Law sweatshirts they were given by the previous establishment. They complied and were given complimentary beef stew and the warm companionship of the bargoers present. The Quencher Tavern (CLOSED) Where: 170 I St. in Boston, Massachusetts About: Closed now, the Quencher Tavern was known as one of the last blue-collar bars in South Boston. Rin Velasco is a trending reporter. She can be reached at rvelasco@ This article originally appeared on The Patriot Ledger: 9 Boston area restaurants were on 'Anthony Bourdain: No Reservations.' Solve the daily Crossword
Boston Globe
05-08-2025
- Business
- Boston Globe
The tables have turned. Restaurant workers offer 8 ways to be a better guest.
Advertisement In the interest of fairness, I'm turning the tables this week. Here's what professionals wish that we, the dining public, did better. Take note. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Don't ghost. Can't make your reservation? Please, have the kindness to cancel. Showing up with a smaller party than expected? Also let the restaurant know in advance, so they can open up more seats to other reservations. 'Guests don't realize how important it is to restaurants to call and cancel your reservation if you are unable to keep it, especially with smaller restaurants,' says Think of it this way: 'What would happen if you planned a dinner party in your home, friends RSVP'd, you prepared the food and were ready to put it all in the oven, and no one came? That's what happens every night in the restaurant business,' says Advertisement Treat your server like a human, not a robot. Lots of industry professionals complained about customers who greet a friendly 'hello' with a response like 'Diet Coke!' or 'two tacos to go.' 'It would be nice if all patrons started with, 'Hello; how are you doing?' instead of just barking their orders when approached,' says Steven Peljovich from Michael's Deli in Brookline, speaking on behalf of many. Enjoy the spread, but don't spread out. Basically, don't treat a dining room as your own Offer specific feedback. Instead of absentmindedly saying that a dish is 'good,' consider this your chance to play amateur food critic. Adore the vinaigrette? Think there's a little too much garlic in the sauce? Say so, concisely and conversationally. It all helps the kitchen. 'While we always appreciate hearing that 'everything is good,' more detailed and specific feedback goes a long way in helping us grow. Insights on the quality of food, drinks, or service allow us to better understand what's working well and where there's room for improvement. Your input directly helps us create a more enjoyable and memorable experience for all our guests moving forward,' says Stephen Chan, who owns Advertisement See an empty booth? Prefer it over your own? The restaurant isn't trying to torture you. There might be a very good reason that it's unoccupied. Shown here, a prime spot at Contessa. Barry Chin/Globe Staff Don't assume any table is yours for the taking. See an empty booth? Prefer it over your own? The restaurant isn't trying to torture you. There might be a very good reason that it's unoccupied, such as an impending bridal shower or a business meeting. 'While it's certainly OK to ask [for a different table], not every empty table is available; the team might be working to manage seating arrangements for the evening for all the parties that are expected to come in that night,' says Adam Resnick, chef at Specify allergies with your reservation. This gives everyone — you and the restaurant — peace of mind. But it also offers the restaurant a chance to surprise and delight. 'Recently a woman reached out to me with many allergies. I was able to print a menu specifically for her and she told me through tears in her eyes that she'd never had so many options at a restaurant. Help us give you that level of experience. Reach out in advance with your allergies. Help us keep you safe,' urges Abigail Taylor, who manages North Cambridge's Please parent your children. Yes, even outside. In composing this piece, I fielded several tales of kids running wild al fresco. Remember: Patios are an extension of the dining room, not after-hours summer camp. Advertisement 'A patio area is outside, but that doesn't mean it's a playground. It's dangerous for both kids and staff, and distracting to other diners trying to enjoy a night out. For some reason, many parents still don't understand this, though it seems like common sense,' says a Jamaica Plain restaurateur who asked to remain nameless (perhaps for obvious reasons). 'Really, I don't want your kid cracking their head open on the concrete steps. Then, if we have to intervene, we get complaints about being 'hostile to families.'' Relatedly, please include babies in reservation numbers, even if they'll slurp milk, not martinis. 'Your child or infant is a human and should count as such when making a reservation. ... They are taking space, and we need to know,' one server says. Critique in person, not online. Catty online reviews won't improve your dining experience in real time, and they can make or break a business. Instead, offer feedback in the moment, both to give the restaurant a chance to make things right — and to preserve their reputation. After all, how would you like it if colleagues could leave Yelp! reviews after a boring work meeting or friends could anonymously ring in on TripAdvisor about your messy car? 'Almost all restaurants would rather try to improve your experience in person, hear your feedback, understand it, and learn from it and have you leave happy, as opposed to reading about it after the fact online. At that point, there are limited options left to a business to make you feel whole once you have left the building,' says Marc Sheehan from Canton's Advertisement South End restaurateur Jack Bardy (The Beehive, Kara Baskin can be reached at
