Puritan & Co. Gets 3.5 out of 5 Stars

While Inman Square newcomer Puritan & Co. "showcases chef Will Gilson's evolution," according to critic B.N. Lee for The Improper Bostonian, the restaurant "hasn't quite arrived yet." Despite that conclusion, Lee hands down a respectable 3.5 stars out of 5 and is mostly complimentary, although it can't be a great thing that he names the rolls as the "best dish in the house." Lee praises each dish as "an Instagrammable visual delight," but taste-wise, not everything quite lived up to its appearance. [IB]

For The Phoenix, MC Slim JB praises Sycamore, a Newton restaurant that "makes the case that some restaurants in the 'burbs are good enough that they'd thrive in the city, too." One of the standout entrees is the "magnificent" Provençal fish stew, which "offers manifold seafood flavors." Also good: the "sophisticated drinks program" and a "relaxed" atmosphere. [TP]

Globe correspondent Kathy Shiels Tully finds "authentic dim sum" at Sun Kong in Malden. It's so authentic, in fact, that "it transports you to its country of origin, eliminating the need to step onto a plane." After countless dishes, including tripe and chicken feet (much to her kids' chagrin), Tully was pleasantly surprised to find that the bill came to only $80 for eight people. [BG]

For The Harvard Crimson's "Food Talk" column, Jane Seo kicks off a new brunch series with a brief review of weekend brunch at Harvard Square standby Daedalus, an alternative to "veritaffles" at the school dining hall. She tries the "Not Your Average Eggs Benedict," which features avocado and smoked salmon, and the "Steak + Eggs," which isn't "too exquisite or mind-blowing" but "certainly did its job of providing balanced nutrients." [HC]

Tiny Urban Kitchen blogger Jennifer Che revisits Bondir, not having eaten there in two years. (Her earlier visit was very positive, but the restaurant "fell off [her] radar" as it gained in popularity and became harder to get a reservation.) Che praises the availability of half-portions for every dish on the menu, allowing maximum variety as each person can polish off about three dishes. One favorite was a somewhat odd dessert combination: caramel poached sunchoke and spiced olive oil-caramel gingerbread cake. [TUK]