The name conjures images of grilled cheese sandwiches and onion rings, but Snackbar offers more than finger food. Executive chef Nicholas Tischler, formerly of Boston's Restuarant Zinc, offers French-influenced New American cuisine with a mix-and-match, Craft-like approach, giving diners the chance to choose different sauces for their entrees. The space features moss green tiles and warm backlighting along the walls, and white marble tables are paired with white leather banquettes and chairs. The space can seat 55. —Suzanne Ito (Photo by Eric Taubman)
Posted 05.28.03
Posted 05.28.03
