Chef Michael Schlow on Boston
F&W Best New Chef 2005 Tony Maws has more room to employ his nose-to-tail approach to cooking now that he’s moved from a postage-stamp-size dining room to a spacious corner bistro (translation: he now does his own butchering in the basement). His food remains as obsessively seasonal and rustic as ever. The new location also has an 11-seat bar, where small-batch liquors are the focus.
We loved: Pomegranate-glazed veal sweetbreads with smoked farro.
Pages from the 19th-century cookbook The Virginia Housewife paper one of the bathrooms at this charming new Southern-inspired spot by Barry Maiden (an F&W Best New Chef 2009). One wall of the bar is covered with the names of friends, neighbors and fellow chefs who made donations (mostly via PayPal) to help fund the restaurant. Each donor got a 25 percent discount off their first meal on dishes like cornmeal-crusted catfish with hopping John.
We loved: Warm beef tongue canapé.
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This dinerlike pan-Asian restaurant is easy to spot: Magenta dragon decals line its windows. Husband-and-wife team Christopher Myers and Joanne Chang (who also owns Flour Bakery + Café) run this busy, all-day restaurant serving a range of Asian dishes, from Indonesian fried rice to Chinese scallion pancakes.
We loved: Oyster omelet with spicy sambal.