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...

/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...

everyone who will listen about it. You might consider writing Pino Maffeo a letter; he’s the kind of chef/owner who might care. His FOH partner seems more like a nightlife impresario than a proper restaurant management type,...

Pino Maffeo was doing a lot of this at Restaurant L..not sure if he carried over any of the dishes to Boston Public..but worth checking

of the food may be stellar. But I can’t say the menu bowled me over with its creativity/reinterpretation of anything, (though that bone marrow butter sounds like an exception), while Pino Maffeo & Jamie Bissonnette’s...

I don’t think so – I’m pretty sure we were told Pino Maffeo made the dessert.

few local chefs who’s having a good time playing with his food; we don’t have too many wild experimenters anymore. I frankly miss that adventure and creativity that folks like Lydia Shire and Susan Regis brought to...

the market def can’t support molecular gastromy and too bad a certain chef in somerville is totally missing the mark. The ones doing it right Pino Mafeo and ken oringer.