boston_shua t1_jdzkh36 wrote on March 28, 2023 at 10:32 AM

Massimo in Portsmouth

besafenh t1_je14ru1 wrote on March 28, 2023 at 5:37 PM

Chef Jethro Loichle honed his skills under the eye of Chef Pierre Gignac at 98 Provence.

Like Larry Matthews of Back Bay Grill, Pierre’s exhortation to use a light touch: “let the food be the food” ensures the ingredients are enhanced to perfection, not bludgeoned to death.

Historical-Event5778 t1_je1r6xq wrote on March 28, 2023 at 7:56 PM

Was right about to post this!