Boston Marathon
Chef Robert Sisca shares his favorite restaurants along or near the Boston Marathon route, including where to go for a delicious, hot lobster roll.
The lobster roll from Neptune Oyster is one of Chef Robert Sisca’s favorite meals in Greater Boston. Wiqan Ang/Boston Globe
Boston foodies love chatting about their favorite restaurants, dishes, food neighborhoods, and chefs. But what about the people behind the scenes — the people in the kitchen preparing your food?
Yes, Chef is a series from Boston.com that asks local chefs where they eat when they actually have time off to eat a meal that’s not at their place of work.
Our series often includes a list of breakfast, lunch, dinner, and nightcap options. And because this edition is so close to Marathon Monday, we wanted a few of those recommendations to be around the Marathon route.
Robert Sisca.
It’s even better that this chef, Robert Sisca of Himmel Hospitality, has run Boston four times before and New York once, including in 2020, the year of the virtual marathon.
“The first marathon I ran was in 2020, unfortunately,” Sisca said. “I ran from Wrentham to Cranston, Rhode Island, from my new house to my old house — that was my [Boston] Marathon route. My first time was probably the hardest, trying to run without a crowd.”
He decided to take a break this year at the Boston Marathon, though he said he’s eyeing 2027.
Sisca, who is chef-partner at Himmel Hospitality, works in kitchens like Bistro du Midi, The Banks Seafood & Steak, and Grill 23 & Bar — also some Marathon Monday favorites for runners and spectators. He got his start working in New York City kitchens, including the world-renowned Le Bernardin, before coming to Boston to open Bistro du Midi in 2009.
When this chef isn’t running around a kitchen or along a 26-mile route, here’s where he’s eating and and drinking around Greater Boston:
The baller sandwich from Mike & Patty’s. John Tlumacki/Boston Globe Staff
Breakfast: Creative breakfast sandwiches
My favorite breakfast place in Boston would definitely have to be Mike & Patty’s. They make such creative breakfast sandwiches, and I love trying something new that they have there. Sometimes they’ll do an Iberico ham sandwich with eggs (the Baller sandwich). Actually, for some time when we were in between bakers, we were actually using their English muffins at Bistro and Banks for eggs Benedict.
If I’m on a run, and I need something quick while I train for the marathon, I probably quickly stop at Tatte Bakery & Cafe.
Mike & Patty’s: Multiple locations
Tatte Bakery & Cafe: Multiple locations
Brisket and pork ribs with sides of mac and cheese, farm salad, pickled cucumbers and onions from Sweet Cheeks Q. (Globe Staff Photo/Wendy Maeda)
Lunch: What’s better than a hot lobster roll?
I’d definitely be stopping at Sweet Cheeks Q, especially along the Marathon route. Tiffani is awesome. I love her. I also love barbecue, and I would definitely get one of their huge platters that has everything — pork, ribs, pulled pork, and brisket. For sides, mac and cheese. The first time I had that mac and cheese, one of [Tiffani’s] team members was working for us. I was like “How do you make that mac and cheese? You got to let us know.” But she never did.
I love lobster rolls. If I’m not going to Banks, one of our restaurants — that’s my favorite lobster roll — Neptune Oyster would be my next favorite. I’m definitely a hot lobster roll person. I love cold, and I love lobster any way you can have it. But what’s better than warm lobster and hot butter and crispy bread?
Sweet Cheeks Q: 1381 Boylston St., Fenway-Kenmore
Neptune Oyster: 63 Salem St., North End
The squid ink Chitarra from Mooncusser. Photo by John Tlumacki/Globe Staff
If I’m looking for a tasting menu, I would be going to Mooncusser. I know Chef Carl Dooley pretty well, and his food is really incredible. And then you can always sneak into Moon Bar afterwards. You get a two-in-one: a great tasting menu, followed by some great cocktails. Any of the crudos [are good] because he’s always doing a rotating crudo on the tasting menu.
O Ya is definitely a favorite, and Uni as well. O Ya has this signature oyster with watermelon pearls.
Mooncusser & Moon Bar: 304 Stuart St., Back Bay
O Ya: 9 East St., Leather District
Uni: 370 Commonwealth Ave., Back Bay
La Padrona in Raffles Boston. (Photo by Pat Greenhouse/Globe Staff)
Nightcap: Classics vs. trendy
I already mentioned Moon Bar, which is incredible. When I’m up at the Banks, I’ll probably take a walk to La Padrona. The music seems to get louder and louder as the night goes on. And getting a good, classic Manhattan at La Padrona is always good to end the night with.
La Padrona: 38 Trinity Place, Back Bay
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Where Chef Tiffani Faison eats in Boston when she’s not working
Katelyn Umholtz
Katelyn Umholtz covers food and restaurants for Boston.com. Katelyn is also the author of The Dish, a weekly food newsletter.
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