Aiming to upgrade beyond "the only place on Boylston with a roofdeck", RS brought in Chef Brian Poe to revamp its menu with Wednesday wine dinners and spicy Southwest specialties like a traditional Mexican stove-style soup w/ avocado, smoked chicken & a grilled cornbread crouton; BBQ salmon chimichanga slathered w/ a smoked Georgia peach glaze; and a black bean, asparagus, and grilled chicken burrito served w/ a roasted tomato & chorizo paella and dripped with a chile sauce that includes tobacco -- even if you have to go outside to eat it, it's a great way to meet people!
