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  • M.C. Spiedo

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Reserve at M.C. Spiedo

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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
  • "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
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