"Pammy’s has the rare ability to feel like a night out without turning dinner into theater. On a cold Cambridge evening, the room glows with practiced warmth: long wooden tables, flowers and candlelight, the soft clink of stemware, servers moving with calm precision. It is lively but not loud, intimate without being precious. You sit down, and the city’s edges soften. What distinguishes Pammy’s isn’t a single stunt dish so much as a chef’s point of view carried across the arc of a meal. The cooking starts from Italian-American comfort and then nudges it forward with a modern, exacting sensibility: richness disciplined by acidity, softness interrupted by crunch, familiarity sharpened into something more vivid. Even when the plates lean luxurious, there is an editor at work. Nothing sprawls. A few dishes make that clarity tangible. The 48-hour beef tongue arrives not as a dare but as a kind of reassurance: deeply savory, tender in a way that feels earned, and paired with enough brightness to keep the richness from turning heavy. The lobster biscotto, set in a foamy, bisque-like halo, is one of those dishes that reads as indulgence and tastes like balance, sweet shellfish depth tempered by a clean, briny lift. And the mafaldine, with its ruffled edges designed to catch sauce in every fold, is the restaurant’s ethos in pasta form: comforting, yet tuned, with enough intensity to feel thrilling without ever feeling blunt. When the meal pivots to seafood, the fluke stands out for its restraint. It’s the kind of course that asks you to pay attention, to notice how delicacy can still be decisive. Then, just as you begin to think Pammy’s might be all finesse, the kitchen brings muscle: the Pekin duck, glossy and deeply flavored, and the beef short rib, dense with slow-cooked concentration, land like punctuation marks. These are dishes with weight, but they’re not weighed down. The flavors stay clear, the sauces feel intentional rather than merely rich, and the pacing keeps the evening moving. Dessert, too, respects the restaurant’s sense of proportion. The gala apple rice pudding is comfort food elevated without being transformed into something unrecognizable, sweet and gently spiced, ending the night with warmth rather than spectacle. In a region full of excellent restaurants that either chase trendiness or cling to tradition, Pammy’s lives in the more interesting middle. It has a chef’s vision and the technique to match it, yet it still feels like a neighborhood dining room you want to return to. The most convincing compliment is the simplest one: it makes you want to plan the next dinner there before you’ve even stepped back onto the street."

"The restaurant somewhat fell short of our expectations. Perhaps we had set them too high. At $88 per person for three dishes, we were not convinced the food justified the price. The short rib had a smell we did not appreciate, and the Peking duck was overwhelmingly pepper-forward. The gochujang-based pasta (lumache) was the biggest disappointment for me as a Korean diner. Rather than elevating gochujang, it tasted like gochujang simply mixed with cream or butter, without much depth or transformation. The dining room also felt very cramped. The tables were packed closely together, which made it hard to fully relax. That said, the service was excellent. We really wanted to like this place more."

"Very expensive for the amount of food you get. One of my dishes was spaghetti 2.3 which was underwhelming and not seasoned. Branzino was tasty, it came with a tiny piece of fennel but overall nothing special. The only impressive dish was salmon crudo. Dessert is not included, its portion is very small, and the bill also comes with a 6% kitchen fee. I wound not go back."

"Struggling to decide which part of the evening I appreciated more — the dreamy branzino skin, or our server Michelle. I ordered a negroni, beef tongue, and branzino (whenever a place offers them I generally get them), along with the acclaimed gochujang bolonese lumache. All of my dishes were excellent, and the portions were unexpectedly quite generous. Your options might be slightly more limited if you’re plant-based, but my vegetarian partner found several great options with plenty of help from the staff, who graciously and thoroughly explained different menu items and its components for him. The wine-by-the-glass selection also seemed amazing, in a way that is congruous with the Italian-inflected New American concept."

"Food is really interesting and delicious combos and the concept of pick any 3 is really unique and makes it fun. Best dishes were the spaghetti 2.3 and veal. Drink menu is extensive and cocktails were delicious and beautiful. Service was averagely good for a restaurant of this calibre. Really beautiful and lively interior."