||There has been a lot of talk about Fire & Ice. Take your pick which location to choose - Boston, Cambridge, Providence or Phoenix.
When the original location first opened in Cambridge's Harvard Square in 1997, the concept was embraced by students, office workers, families and tourists.
Tim Miller, chief executive officer and founder of Fire & Ice, expanded to Providence, Rhode Island in 1999 and Boston's Back Bay in 2000. Last year, a franchise opened inside a Jillian's Entertainment complex in Phoenix.
When you first walk into the restaurant, you can view the fresh marketplace of meats, seafood, vegetables, pastas and sauces. Guests gather a bowl at the beginning of the raw food station and pile up a concoction of food to be grilled. Then a sauce is selected and is brought to the chefs waiting by the 35 square foot round open grill.
I sampled the calamari, tofu, snowpeas, portobella mushrooms, cilantro, salmopn, tempeh, shrimp, summer squash and mussels. I brought my seafood concoction over to the sauce marketplace and chose the ginger mushroom sesame to top it off.
My husband selected chicken, mushrooms, broccoli, summer squash, pasta, scallions and sun dried tomatoes. He chose the orange sesame glaze.
We went over to the grill and watched our meals being prepared. The grill seemed to be busy all at once and then while we were eating, there weren't many people waiting for their dinners. The all-you-can-eat buffet is almost a guilt-free diet. The restaurant offers the freshest meats and vegetables so having a second or third plate leaves you feeling not too overindulged.
Dinners here are $16.95 for adults. The staff is very friendly and accommodating, regularly checking in on us to see how we were enjoying our dinners. Our server quipped, "It should be good. After all, you made it!"
For reservations or more information, call 617-482-FIRE (3473).
Fire & Ice
205 Berkeley Street
Park Square Building
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Kellie K. Speed is
a freelance travel writer and restaurant reviewer. Her features have been
published in various publications including The Boston Globe, Cahnersí
Industrial Distribution and Graphic Arts Monthly magazines and Reno Air
Kellie has reviewed numerous first-class hotels and
travel destinations, including Hawaii, California, Arizona, Bermuda and
Mexico, to name a few. She has also traveled internationally to Ireland,
England, France, Germany, Belgium and the Czech Republic. Next year, she is
planning a trip to Tahiti.
Since she is from Massachusetts, she will be providing
reviews of local restaurants for Travel-Watch.
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