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Chef Brian Konefal's nuovo Italian food just keeps getting better as the meal progresses. Pasta dishes are stunning, from the dreamiest carbonara to the fluffiest baby gnocchi. Crispy suckling pig confit is a minimalist preparation with maximum flavor: a little square of pork heaven, a few turnip segments, a comet of apple puree. It's rustic, it's refined. A dish of lobster wrapped in lardo, or cured lard, is uncannily good. Some find Bina's decor stark, others think it feels like Milan. Eating here can be expensive. You get what you pay for. (Boston Globe, February 18, 2009)
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bina, bina boston
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It's the natural order of things: The appetizer amazes, but the meal loses some interest with the entree. The chef takes risks on the small plate, with unusual ingredients, preparations, and flavors, then plays it safer on the big one (Full review)