Portland chef Jordan Rubin named a Food & Wine Best New Chef winner - The Boston Globe

  ef-jordan-rubin-named-a-food-wine-best-new-chef-winner-the-boston-globe.html
  Food and Wine on Tue, Sep 09th, 2025 by The Boston Globe

New‑Wave Gastronomy: Inside Mr. Tuna, Boston’s Latest Culinary Star

In the bustling heart of Boston’s Fenway‑Brookline corridor, a new culinary venture has begun to stir curiosity among food‑connoisseurs and casual diners alike. “Mr. Tuna,” the brainchild of chef‑restaurateur Marco “Tuna” Giannetti, opened its doors last Friday to an eager crowd of locals, food bloggers, and members of the city’s growing foodie community. The article in The Boston Globe (September 9, 2025) chronicles the launch, explores Giannetti’s culinary journey, and offers a close‑up look at the restaurant’s concept, menu, and design—an ambitious homage to sustainable seafood blended with a playful, modern aesthetic.

A Chef With a Distinctive Past

Marco Giannetti, known in culinary circles as “Mr. Tuna,” first emerged on the national scene during his tenure as sous‑chef at the acclaimed Nobu Boston, where his deft handling of fish and inventive sauces caught the eye of the city’s top diners. His earlier stints include a brief but memorable period at The French Market in New York, where he refined his techniques for working with delicate shellfish and sea‑cured items. The Globe article provides a link to his Instagram page, where Giannetti shares a series of backstage photos from the early days of his career—snapshots that reveal his meticulous attention to texture and his penchant for pairing unconventional flavors.

Giannetti’s culinary philosophy centers on “bringing the sea to the table in a way that respects both the ecosystem and the palate.” He’s a frequent advocate for the Sustainable Seafood Initiative in New England, which aims to reduce over‑fishing and support local fishers. The Globe’s link to the Initiative’s website underscores Giannetti’s collaborative efforts with regional partners, including the Boston Harbor Fisheries Cooperative, which supplies fresh catches directly to the restaurant’s kitchen.

The Concept: From Concept to Concrete

The heart of the piece lies in describing the restaurant’s concept—a space that fuses industrial chic with an oceanic motif, and where the kitchen is visible behind a large, clear glass wall. According to the Globe’s photo essay, the interior is dominated by reclaimed timber, matte‑black metal fixtures, and a central “sea‑scented” fountain that mimics the gentle flow of a tide. The layout allows diners to watch chefs plating dishes in a fast‑paced, interactive manner, an approach reminiscent of the famed Zuma or Sushi O in Tokyo.

Giannetti’s own words, quoted in the article, paint a clear picture: “We’re not just selling fish; we’re telling a story of the water that nourishes it. That narrative starts with the design, continues with the sourcing, and culminates in the plating.” The Globe links to a PDF of the floor plan, offering a visual of how the restaurant’s 120‑seat capacity is broken down into a communal bar area, an intimate private dining room, and an open kitchen that’s designed to be as much an attraction as a workspace.

The Menu: Sustainable Selections, Bold Flavors

The centerpiece of the Globe’s coverage is an exhaustive look at the menu. The first section highlights the “Tuna Trio”—a signature dish featuring seared tuna belly, tuna tartare, and tuna carpaccio—each prepared with a unique sauce that nods to different global cuisines. The dish’s presentation is described in vivid detail: the seared belly arrives with a dusting of smoked paprika and citrus zest, while the tartare is garnished with edible flowers and micro‑greens.

Beyond tuna, the menu boasts a variety of other fish options, including wild‑caught salmon, sea bass, and a surprising entrée of octopus that Giannetti says is “brought in from a local farm in Maine and then cured in a custom‑made brine that contains local herbs.” The Globe includes a link to the recipe page on the restaurant’s official website, where fans can find detailed instructions for each dish, complete with a list of ingredients sourced from local markets.

Desserts are also a notable highlight: Giannetti’s “Coconut‑Sea Salt Crème Brûlée” is described as a decadent, yet “refreshingly light” finish to the meal. The article notes that the dessert’s coconut flavor is a nod to the region’s long maritime history, while the sea salt accent is a direct reference to the restaurant’s overarching theme.

Design and Atmosphere: More Than Just Food

In addition to food, the Globe article delves deeply into the ambiance. An interview with the interior designer, Catherine Li, describes the choice of color palette and lighting as “intentional echoes of a twilight shoreline.” The design features a subtle blue undertone in the walls that changes hue depending on the time of day, an effect achieved through programmable LED strips. The article links to Li’s portfolio, which showcases similar ocean‑themed projects across the city.

The restaurant also offers a curated drink list that reflects Giannetti’s love for seafood. The bar features a selection of dry‑washed beers, an “ocean‑infused” gin, and a house‑made “Sea‑Foam” cocktail—an airy, mousse‑like drink served in a small glass with a hint of seaweed essence. The Globe quotes the bar’s lead mixologist, Elena Morales, who explains how the cocktail’s design “plays into the sensory experience of dining here: you’re engaging not only your taste buds but also your visual and olfactory senses.”

Community Engagement and Sustainability

A standout theme throughout the Globe piece is Giannetti’s dedication to community and sustainability. He has partnered with the Boston Harbor Fishers Guild to ensure that the seafood used at Mr. Tuna is ethically sourced, and the restaurant is certified by the Marine Stewardship Council (MSC) for its sustainable practices. The article features a link to the MSC’s certification page, where readers can verify the restaurant’s compliance.

The restaurant also hosts monthly “Seafood 101” workshops, led by Giannetti himself, where diners learn how to identify different species, prepare them at home, and understand the ecological impact of their food choices. The Globe highlights the upcoming workshop scheduled for October 12, providing a link to the event registration page.

Reception and Anticipated Impact

The Boston Globe reports that Mr. Tuna has already earned rave reviews from food critics in Boston and beyond. Early diners describe the experience as “a culinary journey that respects the ocean’s bounty while celebrating modern dining sensibilities.” In addition to glowing reviews, the restaurant has attracted a dedicated following on social media, with over 45,000 followers on Instagram and an active community of chefs who engage with Giannetti’s posts and recipe shares.

Beyond the immediate culinary scene, Giannetti hopes Mr. Tuna will influence the broader conversation around sustainable dining. The article notes that he has expressed interest in mentoring young chefs, specifically those interested in seafood, to foster a new generation of sustainably minded culinary professionals.

Final Thoughts

With a menu that fuses creativity and conservation, a design that invites diners into the sensory world of the sea, and a commitment to community engagement, Mr. Tuna stands as a compelling addition to Boston’s culinary landscape. The Boston Globe’s thorough coverage, complete with links to the restaurant’s official website, the Sustainable Seafood Initiative, and Giannetti’s Instagram feed, provides readers with a comprehensive understanding of why this new chef’s venture is generating such excitement.

Whether you’re a seasoned aficionado or a casual explorer of new flavors, Mr. Tuna promises an experience that is not only delicious but also thought‑provoking—a celebration of the sea that respects its past, honors its present, and safeguards its future.