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Gaslight - South End

Interesting review today by Robert Nadeau in the Phoenix (out early for Thanksgiving) of Gaslight. He gives it four stars and calls it "at the head of its class".

http://thephoenix.com/article_ektid51...

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Gaslight Brasserie du Coin
560 Harrison Avenue, Boston, MA 02118

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  1. That's quite interesting. While I really like Gaslight as a neighborhood spot, I'm not sure I'd give it four stars.

    1. Same here. My friends and I enjoyed our food there a lot, but when I think 4 stars, I think high-end, fancy and a special night out. It doesn't have to be super pricey, but I expect meticulous service and care in the details, and I don't think gaslight is at that level. For me, it's a nice in-between casual & fancy dining spot.

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        1. I have to agree with the review. I am a huge fan of Gaslight. They are 4 stars based on the quality of the food and the value. Compared to other restaurants that offer entrees at the same they are far above the rest. Is it Mistral or anything of that nature, no, but nor does it try to be. I applaud Gaslight for holding its own in the trendy, generally expensive South End!

          1 Reply
          1. re: Boston Scene

            I think the notion that Gaslight is "far above the rest" overlooks some worthy places in the South End that are hitting the same price point but offering better food: Pops comes immediately to mind, as does Coda and Addis Red Sea, though obviously their concepts and atmosphere are quite different. Petit Robert is quite close to Gaslight on price, and I've had much better traditional French food there. I've also had vastly superior meals for a similar check size at both Toro and Myers + Chang recently. I think drinks and ambience are the primary reasons to visit Gaslight at the moment, though as I said, I haven't been back in a few weeks.

          2. Folks, please help us keep this discussion about chow in Boston. If you have opinions to share on the food at Gaslight, please do so here, but if you'd like to discuss the rating, or rating systems in general, please start a new discussion on the Food Media and News board. Thanks.