Have we discussed its closing yet? I am sad to see it go. I was a huge fan of Pino Maffeo's and used to rank it as one of my favorite restaurants in the city. Any new plans in the works? (3 replies, last updated by bostongal July 10, 2008)

Or something like that? Is this old news I missed? Guess Pino Maffeo is totally changing concept again. (3 replies, last updated by MC Slim JB April 6, 2007)

This blurb from the Globe... "The restaurant, Boston Public, abruptly closed this week because of financial problems, according to chef Pino Maffeo." (4 replies, last updated by hotoynoodle June 1, 2008)

Asia. Executive Chef Pino Maffeo creates dishes such as seared dandelion and ricotta ravioli, spring peas, morel mushrooms; crispy soft shell crab, avocado carpacio [sic] with brulee grapefruit; apple wood grilled market beef,... (5 replies, last updated by limster May 10, 2007)

Hm, is that a command? Do they care about food or just about people watching? If the former, if it’s open for lunch on Saturdays, Boston Public at Louis Boston (the address is Berkeley St. but it’s at the corner of... (8 replies, last updated by Boston Scene May 21, 2007)

Crispy Rotisserie Chicken Skewers with Spicy Thai Peanut Sauce Salt Cod and Orange- Sesame Croquettes Miso Glazed Tuna Dumplings Foie Gras and Red Wine Glazed Eel Maki Rolls Delpha’d Eggs Poached Anjou Pears with Rare Duck and... (0 replies, last updated by Joanie January 10, 2005)

was when Olives and the other restaurants opened there a few years ago. We don’t have an Olives-caliber restaurant yet (Zafferanos was excellent, but I think it closed). There is an East Boston-born chef, Pino Maffeo, who... (4 replies, last updated by fredid October 10, 2007)

Pop Rocks, cotton candy....hmmm. This is also the chef (Pino Maffeo) who was planning on eventually spritzing meals at “L” with food perfume, right? I remember reading in one of the free weekly rags about it, though a... (6 replies, last updated by seekaltroutes March 17, 2004)

really jammed together- much more so than before. But the menu is still pure Pino Maffeo amazement. Love the bread and soft miso cream cheese, love the many cuts of beef with accompanying salts from around the world, love the... (19 replies, last updated by hsquare2southend June 19, 2007)

I heard that Pino Maffeo at Restaurant L was doing some stuff a while back but has since stopped. Boston is very much behind in terms of food trends like that. Chicago is the clear leader of molecular gastronomy. You’ll have... (5 replies, last updated by jdubboston October 14, 2006)

Nobody in Boston is doing anything even remotely similar to El Bulli, sweet or savory. A few chefs are experimenting with the recontextualization of matter - Pino Maffeo would certainly tell you he’s leading the charge... (14 replies, last updated by The Chowhound Team January 24, 2008)

I absolutely loved Boston Public when I went there a few months ago (it had just opened) but I loved Restaurant L, too. Here is my review: http://www.chowhound.com/topics/406957 I recently read the interview with Pino Maffeo in... (12 replies, last updated by almansa September 14, 2009)

with some gently acidic sauce. Very very nice. Dish 1, Dante Demagistris, dante: Escarole stuffed with breadcrumb, anchovy and spices, with pine nuts and raisins, very nice. Dish 2, Pino Maffeo, Boston Public: Octopus salad, with... (5 replies, last updated by jajjguy December 23, 2007)

Pino Maffeo, Boston Public Octopus Salad “al Candidese” ’05 Caita, Alois, Campania 3rd Marc Orfaly, Pigalle / Marco Calamari Confit, Braised Romaine, Currants, Walnut Foam ’06 Erbaluce di Caluso, “Cariola”, L. Ferrando, Piemonte 4th... (11 replies, last updated by Rubee December 6, 2007)

/weaknesses are much the same. It’s like what Limster was saying a few weeks back. It would be a real shame if we lost Pino Maffeo the way we lost Carmen Quagliata and others. I urge everyone to go to L, for lunch if not... (7 replies, last updated by lynn January 23, 2006)