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Oct 30, 2007 03:37 PM

Rendezvous in Central Sq.--what to order?

Going for the first time later this week and already gearing up. Any particular faves and raves? I like seafood and veggies especially, but I eat pretty much anything if it's delicious.

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  1. The menu changes fairly frequently so you may want to check out their web site. Have a good time. I've enjoyed myself each time I have dined there.

    1. An article in the Atlantic ( that mentioned Rendezvous convinced me to try the "Grilled Portuguese sardines with fennel and cherry tomato vinaigrette" currently on the menu a couple weeks ago. I'd recommend it, especially if you're a big seafood fan.

      1. Raw oysters, sardines, the vegetable antipasto, cod with littlenecks. The gnocchi with crab, mushroom ragout with truffled corn risotto, and the fried fish combo on the current menu all look great, but I haven't tried any of them.

        I think the cocktails at the bar are excellent (some interesting fresh-herb muddling), and the wine list thoughtful and well-priced.

        1 Reply
        1. re: MC Slim JB

          Second the veggie antipasto - a definite step up from the usual, it felt like a mini adventure! And I can vouch for the fried fish combo. It spurred me to post a couple of months ago, in the summer, when I had the pleasure of eating it - perfectly fried, light as air. total bliss, esp. if you're in the mood for a bit of seasoning and crunch without the heaviness. Those guys know their way around the fryer.

        2. I'd definitely try the sardines app and I think they do a very nice job with fish of all kinds so that's what I'd choose. Although the braised pork and veal meatballs with toasted orecchiette, Tuscan kale and piave cheese sounds right up my alley.

          I'll be interested to hear how they're doing now come fall. Please report back if you can.

          1. I've had the roast chicken with couscous, which was excellent. A generous portion and a great mix of savory and sweet. They also had a delicious scallop appetizer (I think it involved a saffron sauce of some sort) back in the spring, but I don't see it on the menu anymore