Chicken & Rice Guys, Bova's Bakery, Oishii Boston: Reviewed

The Chicken and Rice Guys received a visit from The Boston Globe's Sheryl Julian. The simple menu has "three dishes and a single dessert," and the plates range from $5-7, plus optional add-ons. Julian visited both the Bedford Street takeout restaurant and the brick-and-mortar in Medford Square. "The food is surprisingly good," she wrote, noting the moist chicken, the "warm and delicious" pita, and the fresh veggies. Julian praised the lively hot sauces and said "only the tofu falls short," with the pieces moist one day and dry another. CNR's dessert is baklava, which Julian said was "exceptionally crisp" and not overly sweet.

Boston Restaurant Talk's Mark Hurwitz stopped into Bova's Bakery in the North End for his latest Dig Boston review. This bakery has been around since 1932 and offers to-go meals in addition to pastries and baked goods. "The options at Bova's can be overwhelming, as the display cases are packed with nearly every kind of old-school Italian treat possible," Hurwitz said. To help make a decision, he offered suggestions: "sone of the best half-moons in the city," flaky lobster tails, pizzelles, tiramisu, and frosted anise cookies. Lunch and dinner options include subs, Sicilian pizza slices, and calzones. "It can be difficult to leave the place without spending a lot of money," Hurwitz said.

The Boston Globe's Ted Weesner visited Oishii Boston, marking a decade of business for the restaurant. After an amuse-bouche of edamame mousse, Weesner said dishes "flow into the dining room looking keyed to dazzle." The salmon dish came to the table on fire, "like an unexpected birthday cake," served with a raspberry gastrique that complements the "seared fatty flesh meet," while the toro tartare had a heavy dressing of ponzu that masked the taste of the fish. Weesner said the enoki mushroom soup was "deeply satisfying," and he praised the crispy pork belly and the uni pasta, served with a poached egg and shaved truffles.