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Nov 11, 2009 06:03 AM

Is Eastern Standard's Food Suffering?

Hit ES on Monday. My DC had gnocci with butternut squash and mushrooms and I had a plate of fried calamari.

We also had sides of spinach and brussels sprouts.

The gnocci was eh, barely any squash, not much flava. Passable, but a totally anonymous dish that could just as readily been served at Olive Garden (ouch).

The fry job on the calamari was lousy. Soggy uncrisp calamari is a no go. Barely edible.

The veggie sides were fine, but not at all noteworthy.

I'll hit it for cocktails, but for now I'll take a pass on the food.

Eastern Standard
528 Commonwealth Avenue, Boston, MA 02215

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  1. definitely agree which is so disappointing because I loved this place. I have taken two groups of out of town friends in the last year and things have gotten progressively worse. passable is dead on. Marc Suarez has moved to Bon Savor in JP.

    Bon Savor
    605 Centre St, Jamaica Plain, MA 02130

    1. yep - it's pretty much off my rotation. last time there the shrimp cocktail was like a rubber biscuit and oysters at room temp. the only way i'd go now is if i knew that a couple off those big comfy leather chairs by the bar were available. i miss that spot, but not the food as of late.

      1. Last ate there about 3 months ago and it was meh. I also thought they were skimping on the cocktails by using way too much ice -- but maybe that was an illusion.

        1 Reply
        1. re: C. Hamster

          That is proper cocktail technique. It actually prevents the drink from being watered down extra than if they used less ice to reach the same final temperature (ice that is colder than freezing has cooling energy to impart before it starts to melt -- the more of this and the colder it is, the less dilution). They measure their cocktails to a 4 oz total ingredients and with 25-30% dilution from ice, it fits perfectly in a cocktail glass (some specific recipes are smaller and others are larger and need to be put into a coupe glass or other, especially their egg drinks).

          If you're talking about a mixed drink (built in a glass filled with ice and with free poured spirits), that's a different story.

        2. A lot of people here say "don't judge a restaurant by Restaurant Week."

          I say, "never dismiss a restaurant based on a Monday (or sometimes Sunday) night dinner, especially if said restaurant is open seven days a week."

          Should a high end restaurant get it right all the time, seven days a week? Yes. Does that usually happen? No. Mondays are usually the weakest link.

          1 Reply
          1. re: Alcachofa

            I know the Monday precautionary scenario. Thing is, in the past I ate their on Monday's and it was as good as any other night of the week. This time you just got the vibe that the kitchen was totally rudderless. Their Exec. Chef right now is still part timing Jeremy Sewall from Lineage. Judging by my experience and the others above he is no-timing at ES.

          2. People have been posting downhill alerts for a while. Last time I was there was in the summer and the food was fine. It's never really blown my skirt up, but I didn't notice a big difference one way or the other.

            Be curious to hear what regulars have to say.