"Restaurants keep getting louder and louder, which I really don't understand. Sure, if you go to a bar or nightclub, you expect them to be noisy, but if I'm out with friends, loved ones, co-workers, etc. to catch up on things while having a burger or a plate of pasta and can't even hear what they say, what's the point of even going out?" - Marc Hurwitz, founder of Boston's Hidden Restaurants and Boston Restaurant Talk, food/travel writer for NBC Boston/NECN
"A few years ago, I didn't think Boston was a particularly good bakery town. We had our standouts, but there wasn't a strong bakery culture. So it's exciting to me that now bakeries just keep opening and expanding. I was thrilled to see La Saison will open in Charlestown, and to visit the new Sofra in Allston. And I love that so many specialists are arriving on the scene: Flake Bakery with its pastéis de nata. Valientes Bakery, serving Argentine specialties. French-Asian Niveaux Patisserie. Gluten-free Verveine. Bakey with its babka. And so on. I also think it's really fun that Flour will open in the Boston Common Concession Pavilion. No knock on Earl of Sandwich, the former tenant, but this feels like a much better representation of this city." - Devra First, restaurant critic for the Boston Globe
"I was really excited to see local restauranteurs expanding. I'm thinking about Jamie Bissonette's two new spots and the recently opened Kaia from Brendan Pelley, plus Baleia from The Coda Group. I love seeing local chefs and restaurant groups doing so well." - Brian Samuels, Boston.
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