The Maine Sunday Telegram has reviewed The Back Bay Grill.
The surprisingly affordable wine list and Matthews’ stellar cooking are, as ever, the restaurant’s two biggest draws. Sweet, pan-seared scallops in aromatic, leek-strewn crème fraiche broth; and a crunchy, baseball-sized crab cake fashioned from freshly picked Maine crab are two of the menu’s many standouts, although with Matthews in the kitchen, it is hard to go wrong.