A feature on chefs’ winter shellfish preparations highlights Uni Sashimi Bar Chef Tony Messina’s expertise on Maine urchin, used in the restaurant’s signature Smoked Uni Spoon.
Details, November 2014
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Archive for uni sashimi bar
Uni Sashimi Bar / Condé Nast Traveler’s “Daily Traveler” blog
Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / online with tags Best Thing I Ate This Week, Boston Chef, cambridge, Conde Nast, Giulia, Italian food, marlo m/c, Mediterranean, Mike Pagliarini, omakase, prosciutto, rarified food experiences, Semolina Cakes, small bites, snacks, The Daily Traveler, Tony Messina, travel, uni sashimi bar on July 9, 2014 by marketingmarlo
Uni Sashimi Bar Chef Tony Messina is featured in CNTraveler.com’s “The Best Thing I Ate This Week” series, describing his experience dining on Semolina Cakes at Giulia. The post is led by a write-up on Uni, calling the restaurant one of Boston’s “most rarified food experiences.”
CNTraveler.com, July 9, 2014
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Uni Sashimi Bar / Food & Wine
Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / national print with tags bacon, boston, concentrated flavors, corn, dehydrator machine, duck, dust, escargot, food trends, housemade powders, marlo m/c, modernist chowder, restaurant trend, sashimi, Tony Messina, Trendspotting, uni sashimi bar on June 13, 2014 by marketingmarlo
Uni Sashimi Bar Chef Tony Messina’s use of housemade powders to season sashimi dishes is noted in a “Trendspotting” section round-up of unique dusts used at restaurants across the country.
Food & Wine, July 2014
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Uni Sashimi Bar / edible Boston
Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / regional print with tags artful plating techniques, edible art, edible Boston, japanese cuisine, ken oringer, local food, marlo m/c, sashimi, Tony Messina, uni sashimi bar, unique flavors on December 1, 2013 by m.blog
Uni Sashimi Chef Tony Messina is profiled in a four-page feature highlighting the young chef’s background, artful plating techniques and the unique ingredients/flavor/texture combinations that stand out on Uni’s menu.
edible Boston, Winter 2014
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Clio, Uni / bon appetit
Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / online with tags bon appetit, clio, late night ramen, marlo m/c, ramen, street food, uni sashimi bar on March 30, 2013 by marketingmarlo
The Ramen menu at Uni Sashimi Bar gets the attention of bon appetit’s “Consumed” columnist, Matt Duckor, who highlights the restaurant’s late night street food offerings with multiple photos.
bon appetit, March 30, 2013
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Uni Sashimi Bar / The Boston Globe
Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / regional print with tags chris gould, japanese cuisine, ken oringer, marlo m/c, sashimi, sushi, the boston globe, uni sashimi bar on March 4, 2012 by marketingmarlo
The Boston Globe goes behind-the-scenes with Chris Gould, sashimi chef at Ken Oringer’s Uni Sashimi Bar.
The Boston Globe, March 4, 2012
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