That Somerville is now a hot dining destination is due, in large part, to Keith Pooler. In his kitchen at Bergamot, the chef takes the ubiquitous farm-to-table theme and runs with it. Подробнее.
When chef Barbara Lynch opened this South End boîte, she proved that slabs of fat-streaked, air-cured meats and stylish Bostonians make an excellent, if unlikely, pairing. Check the stellar wine list. Подробнее.
Is it worth an hour wait? Put it this way: We’d stand in the February cold for the whipped lardo crostini. We’d get pelted with hail for the cavatelli with chicken sausage. Подробнее.
Few chefs do both upscale and low-key fare as well as Craigie’s Tony Maws. Nor do many offer them side by side, as he does at his Cambridge restaurant. Подробнее.
This Kenmore Square stalwart is a lot of things to a lot of people. It excels on all fronts — which is why we can’t stay away for very long. Don't miss the steak frites. Подробнее.
Peter McCarthy was doing farm-to-table before practically anyone else, and his “Home Grown” menu, annotated with a list of the producers, is still an example of local sourcing done right. Подробнее.
A rooftop garden. Colorful paintings by the chef. A globe-spanning menu. No, it’s not the latest city restaurant — it’s 51 Lincoln, the tiny Newton eatery. Подробнее.
The folks behind the gastropub understand that people go out for fun, but when it comes time for more-serious eats, they don’t mess around. Try their wedge salad and Fluffernutter dessert. Подробнее.
If newer spots are like overdyed designer denim, Hamersley’s is the classic pair of jeans you cannot do without. Great for date nights. Подробнее.
Shrimp and grits. Boiled peanuts. The menu might sound like it’ll more warm your soul than blow your mind. But blow your mind, it will. Подробнее.
Like any good Italian grandson, chef Dante de Magistris gives all the credit to his nonna. But only de Magistris could make them somehow elegant and unfussy, rich and restrained. Good for groups. Подробнее.
Duxbury’s Island Creek Oysters are so ubiquitous locally, we’ve come to consider them the gold standard. (Sorry, Wellfleets.) Read on for ordering tips. Подробнее.
Thank heavens it was only two months after a fire that La Morra was cranking out tagliatelle anew. Start with a handful of cicchetti, such as fried olives, before tucking in to the bigger plates. Подробнее.
Getting out of the city can do wonders for clearing the mind — and, in the case of L’Andana, filling the belly. The wood-grilled steaks are pure, elemental pleasure. Подробнее.
Our testers are constantly on the lookout for signs they’ve been noticed—too many “gifts” from the chef; a suspiciously good table. At L’Espalier, though, we can never tell. Read on for why. Подробнее.
Finding a restaurant not hawking locavore fare these days is tough, but at Lumière it’s no gimmick. Подробнее.
Yes, it’s Market by Jean-Georges, as in superstar chef Jean-Georges Vongerichten. But it’s not just celeb-chef good, it’s good good. Don't miss the five-course “Market” menu. Подробнее.
What hasn’t already been said about the highest of high-end Boston restaurants? Just go. Go for the experience of being waited on hand, foot, and glass. Подробнее.
Warm rolls in a cast-iron pan. Steaks with bone-marrow butter. These details make Mooo not just an excellent steakhouse, but also a lovely place to dine. Especially check out the wine list, too. Подробнее.
Chef Joanne Chang’s people-pleasing tendencies extend to Asian fare at this funky diner, where the vibrant décor and über-cheerful staff combine to make even Tuesday nights feel festive. Подробнее.
You’ve waited patiently for those hot fried clams, that butter-drizzled lobster roll, that flaky grilled whole branzino. You deserve that scallop ceviche. Подробнее.
Every now and then, grownups need to be romanced. They need to feel giddy, and special, and starry-eyed. And there’s no surer path to that feeling than a date at No. 9. Read on for what to order. Подробнее.
The hard part is finding your way into this barely marked sushi destination. The rest is easy. We head straight for the specialty rolls. Подробнее.
If it were up to us, we’d craft our entire meal here out of the first courses; they’re just that satisfying. Подробнее.
They say man cannot live by bread alone, but for Posto’s bruschetta, we’d be willing to try. Подробнее.
Chef Anthony Caturano is a guy’s guy. He’s a big-game hunter, a fisherman, a carnivore to the core. So it’s no surprise that some of Prezza’s best stuff comes from the wood grill. Подробнее.
Long before the skinny-jeans crowd claimed Central Square, chef Steve Johnson made it a cool spot to dine. Подробнее.
Poor Charles Hotel. How many people pass through its lobby nightly, ignoring its staffers’ smiles and glazing over its décor? Blame Rialto: The second-floor restaurant has such pull. Подробнее.
It’s hard not to be annoyed when great local chefs decamp to other locales. So we’re ecstatic that when Carolyn Johnson left Rialto, she stayed within our sphere. Подробнее.
Salts has an atmosphere of such genuine warmth that it’s the destination for special-occasion dinners. Ultracool platings make for dishes that delight you even before they hit your lips. Подробнее.
There’s no theme to Lydia Shire’s Liberty Hotel restaurant, other than “tasty.” Подробнее.
When a restaurant’s culinary substance matches its style, as Jamie Mammano’s eatery manages, that’s a beautiful thing. Подробнее.
It isn’t for everyone. You sit next to strangers, it's bright and noisy, but those are the reasons we luuuuurrve Sportello. It’s quirky. Подробнее.
The chef’s impeccable technique turns simple dishes like a soft-scrambled egg with trumpet mushrooms into something you’ll dream about for days. Подробнее.
With food that capitalizes on the season’s bounty, chef David Punch reels in a cross section of Cambridge. Arrive a few minutes early to share a snack or two. Подробнее.
There’s a reason owner Krista Kranyak was able to open two more Ten Tables locations after this one: It’s the kind of smashingly successful indie restaurant that everyone wants in the neighborhood. Подробнее.
Show up about 40 minutes before you want to eat, because unless it’s 5:30 on a Monday, you’re going to wait. Luckily, that’s just enough time to order and drink one of Toro’s excellent cocktails. Подробнее.
There are restaurants for food lovers who like wine, and there are places for those who have a deep love for small-batch burgundies, and want something lovely to eat with them. Troquet is the latter. Подробнее.
Chef Michael Schlow isn’t exactly a quiet-suburbs kind of restaurateur; the guy’s got an eatery at Foxwoods, for Pete’s sake. But Alta Strada is amore on a plate. Read on for what to order. Подробнее.
Harvest has a problem. We can never decide when to go: enjoy the dinner? Sunday brunch? If only every conundrum were this tasty… Подробнее.
There are few restaurants in Boston our staffers recommend to friends more frequently than Provence-inspired Bistro du Midi. In its favor: location, vibe, versatility, and of course, the food. Подробнее.
Jason Bond doesn’t proclaim anything, so when you go to his petite, year-old restaurant, the experience will catch you off-guard. Подробнее.
Despite being part of the popular Ken Oringer restaurant club, this tiny sashimi bar in the Eliot Hotel still feels like a secret. Подробнее.
It’s been 13 years since this French-Asian spot opened, but a meal here still delights. Get the garlic–black pepper lobster with lemongrass fried rice. Подробнее.
Ken Oringer is a tinkerer—one of just a handful of local chefs to toy with techniques like spherification—which makes for some intriguing plates. Great for date nights and business meetings. Подробнее.
The name says it all: This tiny Inman Square spot cooks up Chinese-style dishes with New England ingredients, to delicious effect. Подробнее.
Like most steakhouses, Grill 23 is full of mahogany, martinis, and expensive suits. Unlike at most steakhouses, the food is actually worth the ridiculous prices. Подробнее.
The raw bar here is one of the city’s best, the drink list superb. Perfect spot for cocktails and group gatherings. Подробнее.
When you finish dinner, you won’t want to return to that neon-lit madness outside. But leave you must. Otherwise, how can you come back? Подробнее.
