222 Berkeley Street
Boston, MA 02116
617-351-0400
Tico, Michael Schlow's newest venture, located just outside Copley Square in the Back Bay, is casual, fun, inviting, energized and energizing. The restaurant, with lots of reclaimed wood and unusual decorative pieces, has a sort of "found" feel and a fun, sexy atmosphere. It also has an open kitchen with seats overlooking all the culinary action, a large bar, a spacious dining room, a chef's table, and a lush outdoor courtyard (with its very own fireplace, room for fifty and some comfy fireside seating).
American at its core, the menu is influenced by Schlow's travels - and his love for Spain, Mexico and South America. The eclectic offerings are complemented by amazing cocktails, cold beer, lots of tequila, cool music and great people watching.
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Chef Joshua Smith, a native of North Carolina, began his culinary journey to Executive Chef at Dean and Deluca's by training in the art of charcuterie. An urge to see the county led to traveling out West to San Francisco and working at boutique eateries as well as large-scale food and beverage operations and fine dining restaurants. This chapter concluded with four years at the Four Seasons Olympic Hotel in Seattle.
The next chapter of his journey found Smith as the chef and manager at a café in the shadows of Mt. Shasta, where he incorporated locally grown organic vegetables and fruit into his menus. An opportunity arose in Charlotte, North Carolina where he met and mentored with Chef Dale Ray. Together they ran a popular kitchen for the Nobles Restaurant Group.
Once again the West beckoned when Smith was recruited to set up the food and beverage program for 5 restaurants in a resort development near Lake Tahoe. There he met Tracy. Marriage and family brought Smith to Boston where he became a Sous Chef at the Four Seasons Hotel.
His culinary journey continues at Michael Schlow's new creation, Tico, where he's the Executive Chef.
