Bravo

Bravo Restaurant Review:

After a day spent admiring works of art, head over to Bravo for New American cuisine. The walls in this Peter Niemitz-designed space boast a rotating collection of contemporary works from the galleries. Dinner first courses include braised short rib ravioli and seared New Bedford scallops with buttered leek purée, endive and blood orange salad with cherry jam. Pan-roasted pheasant with white onion purée is a unique find, but presentation artistry is found in the bouillabaisse of shrimp, scallops, redfish and mussels. In short, just as your average MFA excursion is an escape from the dreary same-old, a meal in its dining room is automatically special even when the food is merely good.