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M.C. Spiedo
M.C. Spiedo

M.C. Spiedo Details

  • Dining Style: Casual Elegant
  • Website: http://mcspiedoboston.com
  • Email: jerry.bourassa@renaissanceboston.com
  • Phone: (617) 476-5606
  • Hours of Operation: Breakfast: Monday - Friday: 6:30am - 11:00am, Saturday: 7:00am - 12:00pm; Sunday: 7:00am - 1:00pm; Lunch: Monday - Friday: 11:00am - 2:00pm; Dinner: Sunday - Thursday: 5:30pm - 10:00pm, Friday & Saturday: 5:30pm - 11:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Italian
  • Executive Chef: Wallace Christopher
  • Dress Code: Business Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Farm to Table, Full Bar, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Smoking Area, View, Wheelchair Access, Wine
  • Private Party Facilities: Parties ranging in size from 6 to 20 people. Please contact Heather Pozerski for more details.
  • Private Party Contact: Heather Pozerski (617) 342-5550

Getting there

  • Cross Street: D Street
  • Public Transit: Silver Line: Silver Line Way
  • Parking: Valet
  • Parking Details: Valet, Meter and Self Parking
A word from M.C. Spiedo
James Beard award-winning Chefs Mark Gaier and Clark Frasier of acclaimed Maine restaurants Arrows and MC Perkins Cove, bring to the Seaport District their newest restaurant: M.C. Spiedo. Inspired by the Italian Renaissance the menu reflects the Chefs’ passion for the old world flavors of Florence, Bologna and Venice, along with their focus on farm-fresh ingredients and contemporary cooking techniques. M.C. Spiedo offers three private dining rooms for events up to 20 guests, an antipasti bar, a mobile cart delivering small bites, an all Italian wine list and is open for breakfast, lunch and dinner.Continued
Diner Reviews
  • "I was in Boston on Business and meeting with a donor and her husband. Our table was available right at the scheduled reservation time. The waiter was polite and prompt. Our coffee cups were never empty. They had a nice mix of sweet and savory on the menu. Some interesting things like stuffed cheese bread but also for picky eaters eggs and toast were available. It was rainy so I cannot speak to outdoor seating."
    Dined on 4/13/2014
  • "I expected a lot from this restaurant as the menu looked great. They did a great job on the pasta Bolognese, but that meat-pie thing was pretty much a disaster. It was mostly big and dry. Makes for a great picture but not that tasty. Interesting that the cheese cake had that same dry-ish texture, though I'm certain it was much healthier for me than the usual cheesecake. I think the chefs are trying a bit too hard to be different, or maybe it was just the renaissance theme. The interior is exceptionally nice."
    Dined on 4/11/2014
  • "I have to say, my wife and I were underwhelmed by M.C. Spiedo. It felt that they were trying too hard. We have eaten at the owners previous restaurant Arrows in Maine. Good, farm and local raised food and produce done simply and elegantly. Not so with M.C. Spiedo. The food was very heavy on pepper. Odd.. We eat out out an many of Boston's prevailing restaurants and were not impressed by the food. I think they need to focus on their roots of local-vor food prepared simply and well. Not layering condiments over the food and produce. The prices were as expected and service was attentive but overall I would give it a 2.5 out of 5 stars. Disappointing ..."
    Dined on 4/9/2014
  • "We have been longtime fans of Arrow's (r.i.p.), and MC Perkins. Our son and his girlfriend had suggested going after they had a memorable meal there. We took them and our other son and girlfriend there Sunday for a 6 PM meal. From top to bottom a great meal. We started with some tasty cocktails and a few of the small plates (duck, salami, gorgonzola crepes) all delicious. The artichoke soup was another winner. Pasta dishes come in full and half sizes, with the small plates we had the 1/2 portion was more than enough. Suckling pig in pasta, guinea hen and a savory and sweet torte. Wow! To top it off the apple grape turnover was just right. Aside from the food the atmosphere is very cool. Great service, great food, we'll be back."
    Dined on 4/6/2014
  • "Fun happening place. Food is good but really has potential to be better. Biggest complaint is that they don't automatically bring you bread even if your appetizer requires it (ie cheese, pate ). Had to wait so long for bread that our entre came before we finished the appetizer."
    Dined on 4/5/2014
  • "We really enjoyed our evening. The food was delicious and the wait staff were all so nice."
    Dined on 3/29/2014
  • "High hopes for Mark & Clark. Maybe will improve after opening hiccups. Not long after sitting down, we were greeted with the "Market Cart". I would have preferred to order a drink before being offered an opening course. My partner and I enjoyed the mushroom salad and burrata. Both were very good, but the burrata was over salted. Second course; Artichoke soup was Fantastic! The macaroni was good, but it was overly salty. The portions were very large. Next, we had a seared yellow fin tuna. It was a little unexciting and huge. The braised veal shank was in an overly heavy demiglaze that over powered the dish. Very good service, very nice ambiance. Portions are too big and overly salted. We'll try again in a few months."
    Dined on 3/21/2014
  • "I was very excited to try this out and the space is beautiful with very comfortable booths. We shared 3 apps brought around on a cart, two of which were just okay. If you have deviled eggs on your menu, they should not be pretty much the same one I could make at home. They even served ones where the boiled egg was torn. For mains, we got pastas. 1/2 portions are more than enough and a great money saver. But, the food was just mediocre. The 2 people who got the simplest pastas (like the bolognese) liked them; the two of us who got slight riffs on standard fare were very disappointed. My pasta came with blood oranges in which when not in season taste more like grapefruit and regardless was a weird addition. I will not be going back."
    Dined on 3/21/2014
  • "Exquisite service Food wonderfully prepared Diverse menu"
    Dined on 3/21/2014
  • "We love Arrows, MC Perkins, Summer Winter and had to try MC Spiedo.....and of course it was fantastic! The waitress was wonderful and chose 2 spectacular wines based on our likes. Our dinners were great - I had the meat torta and it was amazing! The outside crust was to die for. Would definitely go back!"
    Dined on 3/21/2014
  • "Every aspect of our meal at MC Spiedo was stellar. Food was wonderful, appetizers thru dessert. Excellent bottle of wine, recommended by our server. Some of the very best service we've ever had: attentive, friendly, knowledgeable, all while being unobtrusive. Five stars across the board."
    Dined on 3/20/2014
  • "Great (multinational!) service, start to finish. We had specifically asked for one of the curtained booths (there are four), which created a really romantic ambiance, and cut down on the noise level. The food was extremely good - and nice to have many options for putting a meal together: appetizers, salads, small plates, half and full plates of pasta, as well as entrees. Only negative - they seemed at first not to have our reservation when we arrived. Put it down to starting pains, perhaps."
    Dined on 3/16/2014
  • "We were pleasantly surprisedat at the affordable price of the latest dining experience from the guys from Arrows . The Italian menu was so creative using recipes from the Renaissance that were absolutely delicious. Our charmingItalian waiter introduced us to the informal format of the menu and led us to some of the best Italian dishes we have had in years. The appetizer cart was wonderful for sharing and the Leonardo DiVinci salad was split 4 ways with plenty for all. We had a hard time chosing what to order and can't wait to go back and try what we missed."
    Dined on 3/15/2014
  • "M.C. Spiedo is a far cry from the typical North End restaurant. The menu is original & innovative. The service was impeccable yet unobtrusive. It was a pleasure to eat in an Italian restaurant in Boston with adequate spacing between the tables. The menu was varied & the food was excellent - well prepared & presented. We will definitely be back."
    Dined on 3/15/2014
  • "The service was still working out the kinks. Staff were attentive when they showed up."
    Dined on 3/15/2014
  • "This is a beautiful restaurant, spacious and comfortable. The food is very good to excellent, mostly excellent as is the wine list. The overall dining experience is excellent. I highly recommend this restaurant!"
    Dined on 3/15/2014
  • "Have eaten at many times at Summer Winter, Arrows, and other MC restaurant in Ogunquit, and have always been very satisfied. My wife and I expected the same for our first time at MC Spiedo. The service was great, the apps. were very good, and drinks fine. However the bread was stale, my wife's medium rare steak was rare, and my signature MC game hen pasta dish was overcooked (actually seamed reheated rather than cooked to order. The pasta was overcooked and made the whole dish mushy. We were there late and too tired to complain and start over. I hope it improves."
    Dined on 3/15/2014
  • "Perhaps we expected an Eden-like dining experience more like Arrow's. We liked M.C. Spiedo, but it's a little homier and more rustic than we had anticipated. The Renaissance-inspired decor is great, and despite the expansive space the noise level was not overwhelming. A cart of antipasto options looked fine but didn't tantalize. Polenta fries were absolutely scrumptious, but slightly too salty. Tagliatelle bolognese was rich and delicious, and the fig sauce on the herb-braised chicken was aromatic and pleasant. Brussell sprouts were smoky but unfortunately undercooked. For dessert, we chose a refreshing granita with two yummy anise-infused cookies. All in all, we enjoyed our meal. But we long for Arrow's delectable charm and charisma."
    Dined on 3/14/2014
  • "I went because they were recommended as a top new spot in Boston. It will be one of my top 5 place to eat anywhere!! The all homemade fresh Italian food reminded me of being in Italy. The decor was modern and fun. Excellent service,great cocktails-loved the wine from Italy. The servings were huge-but every bite was unbelievable. I will be back and recommend to any one I know going to Boston. (too bad I live in Texas and can't eat more often."
    Dined on 3/11/2014
  • "Some minor service hiccups: server didn't have a command of ingredients regarding an allergy for one of our party; wine list knowledge was outsourced to a bartender; bar/restaurant ticket handoff took a *long* time, all while our table was ready. Given the relative newness of the restaurant, I can see all of these issues being addressed over the next month. Food was great and interesting. I saw four or five things that I would have eaten, and it took the rest of my party of 3 an unusually long time to decide. The suckling pig pasta was amazing, and the initial appetizer cart was helpful to determine portion sizes. Short, to-the-point wine list with many available by the glass. The cocktails were also interesting and recommended."
    Dined on 3/8/2014
  • "Amaing, unique take on historic Italian cuisine. The vibe is great, food was delicious, most everything made fresh in house with local ingredients. Nice sitting area in the bar for pre dinner cocktails. Staff was efficient and friendly. For the quality, prices were reasonable."
    Dined on 3/8/2014
  • "Can't wait to return to try some other items from the outstanding menu. Joined friends for dinner Saturday night and we were not disappointed. I had read a few reviews on Open Table but have been very happy with their other restaurants and couldn't wait to try this new venture of Michael and Clark's. We will be back and I'm looking forward to it. Our friends who are not professional chefs but are very good chefs were also impressed with everything. The food was delicious and we all got to try each other's dishes. Chicken was outstanding both dishes very different in taste and flavor. Tuna was very good and the Bolognese was also very good. I liked being able to order smaller plate size."
    Dined on 3/1/2014
  • "Being fans of Arrows we had very high hopes. The decor makes you feel like you are in for a special and exciting evening. The service was just right. If only the food had been of the same caliber as the environment. We had the lima beans in a cute little jar - they were tasty but perhaps a tad undercooked. We both had Notebook salads that glistened with too much dressing. My salad had some unpleasantly bitter bites to it. Perhaps too much chopped watercress became glued onto the lettuce with the dressing? We had tagliatelle - bolognese and a preparation with guinea hen - the guinea hen preparation was delicious. The bolognese had some really flavorful bites - pancetta perhaps - but was a bit bland otherwise. I was disappointed."
    Dined on 2/26/2014
  • "I was excited to try this restaurant for our Valentines date night out. They had only been open for 4 days when we dined there. It was absolutely amazing!!! LOVED LOVED the food. My husband ordered the tenderloin steak and it was served w/ a butter knife which was all you needed to cut into it. It was so super tender. The best piece of steak I've ever eaten! I ordered the tuna steak and it was amazing. So super fresh and cooked perfectly!! Loved the atmosphere of the restaurant and the open kitchen that you can see into. I would highly recommend trying this place!!"
    Dined on 2/14/2014
  • "The latest project from the former owners of Arrows has a kind of interesting theme, an obvious commitment to quality ingredients, pleasant service, and some nice menu options. Unfortunately, I found the food itself does not generally live up to the sum of its parts. The pizzas, apparently a signature item, had interesting combinations of toppings but the crusts were bland and unimpressive. Maybe their other items come together better. It wasn't in any way terrible--just better on paper than on the plate."
    Dined on 2/22/2014
  • "We dined here on the first Saturday evening the place was open for business. There were some minor bumps in the service and the pacing was a bit off, but overall, the place was running more smoothly than we expected for being so new. Some of the food was very tasty, but the tortellini torta dish that tasted like it had been prepared far in advance and not properly re-heated. The menu and execution will benefit from refining. The smallest appetizer dishes on the menu are brought around on a "market cart" which was a fun twist. Also, it allows you to eat something almost as soon as you've been seated, which I appreciated. The bar is well-stocked with specialty and local liquors (such as Wireworks and Bully Boy)."
    Dined on 2/22/2014
  • "Went here for brunch, the service was very good but that's pretty much where it ended. If I was being nice I would say the food is average at best, cold waffles/pancakes, tasteless omelets, parking still $17 even with validation! It was just all around a less than great experience, I'm not sure I'd go back even if it was free, it was really that disappointing."
    Dined on 2/22/2014
  • "Surprising that the famous high end restauranteurs Mark & Clark of Arrow & Summer & Winter fame, couldn't do better with their new Seaport venue. Menu recreates the Italian Renaissance (in Renaissance Hotel) no refrigeration. Many choices are cured, pickled, marinated, dried, braised.Limiting. Burrata, ham, nice marinated bean salads. Entrees were few but the chicken choices were tender & very flavorful. The sole arrived bones and all. Braised Veal shank was acceptable…All veggies are a la carte. Dessert of cheesecake was nothing like you ever imagined, made with pecorino romano and ricotta with raisins, solid & brown like a bread pudding.We were 2 couples who always split a bill, computer system couldn't do it. Valet only, no garage."
    Dined on 2/16/2014
  • "As a fan of the now-departed SummerWinter in Burlington, I was excited to try the new "Mark & Clark" restaurant, M.C. Spiedo, in Boston. Even better, the concept for the place arose from Renaissance-era Italian cooking--a particular favorite of my husband's. We booked a table for the night after Valentine's Day--which turned out to feature a snowstorm, but it was worth the drive. Wonderful food, especially the pasta (don't miss the suckling pig with macaroni!). Recommend ordering the half-portions of pasta to leave room for things such as the oven baked crepes with sweetened gorgonzola. Very good service, reasonable pricing, and we got to meet Clark Frasier, who stopped by each table to check in with the diners. Highly recommended!"
    Dined on 2/15/2014