"Honestly, we love our weekend Tatte dates! The food is a good value for cost and the overall experience is always positive. The pastries are pretty to look at (and delicious when devoured), the staff are friendly and attentive, and the cafe is clean. Our only gripe is that the tables feel a bit small, and when the lines are long, they are loooong. Absolutely would recommend. In my humble opinion, it's a must!"

"Visited at 6:30 on Saturday, September 13. Over all I’m between 3.5-4 stars. The food was tasty, but could easily have been better with some light touches. The short rib grilled cheese should really have “beet” in the name because it kind of dominates the flavor. Also, why do some cafes feel like sandwiches are complete with a scoop of each component squared in the middle of the sandwich such that the edge has an inch all the way around of just bread? The bread was good and well-grilled. Just wish the short rib and beet horseradish was spread out. We got the chicken vegetable soup and it was a great flavor, but it was unfortunately lukewarm. The roll that came with it was good. We also got the ham and cheese quiche. The flavor was excellent, but it was wetter than I like. Not quite soupy egg, but pretty wet. But the flavor was really good. The pickled cabbage salad was very good, if not kind of small. The atmosphere is okay, kind of an old hospital vibe. Plenty of seating. Have to use plastic cups for water, which I am beginning to really not appreciate. Everything else was reusable. Why not the cups? Overall, I will be back because I want to try the London Fog."

"Been there double-digit number of times, for both breakfast and lunch. I love the food, and the space is beautiful. I’ve had a bunch of things from the menu, and all of it has been great. And the coffee is outstanding. Counter service varies. Depending on who’s working, you may be greeted with genuine warmth and friendliness, or with the kind of aloofness that borders on indifference. A couple of suggestions though. 1) The plates provided with breakfast pastries are too small, and almost always result in a “crumby” mess at my table. Switching to a larger plate would immediately make a good experience even better. 2) The pecan-cinnamon muffin/pastry (I forget the name) has a wrapper on it that totally sticks to the product. Virtually impossible to get off neatly and cleanly. Either bag those or swap them for something that doesn’t stick. Problem solved. 3) Provide forks/knives/spoons at the condiment station. Some of the foods are much easier to eat if you cut them up. Aside from these minor “grievances”, Tatte is a very welcome addition to the Hingham dining scene."

"I ordered two sandwiches — the regular grilled cheese and the short rib grilled cheese. Both were awful. They tasted as if they had been pre-made two days ago and reheated this morning, maybe even more than once. The grilled cheese, which should have that nice orange filling, looked greenish and didn’t taste right at all. The short rib grilled cheese was just as bad. Honestly, both were the worst sandwiches I’ve ever had. Very disappointing. This was my first time visiting this location, and probably my last."

"So, don't get me wrong. I have thoroughly enjoyed all the TATTE's. I have been to in the Boston area, and have gotten consistency in terms of the preparation of my meals, whether it's a sandwich or soup, or a dessert. I have to say, though that almost every time I've been to the Hingham location, unfortunately, the preparation is really sub. My sandwiches almost always come out burnt, and that is really unacceptable because it is not living up to all the other locations and how they prepare and how they care for what they actually put in the box for the customer to eat. Most of the time I do take my meals to go, and so I only see the burnt stuff when I'm already in my car and possibly moving. At that point, I just really cannot turn back. If a manager is reading this, I would suggest you go through your cooking staff and or the people that are wrapping the food, and make it clear that unless somebody wants their bread darker in terms of the cooking colour, putting out chard bread for sandwiches, wraps, etc is just not acceptable."