With many of its Mediterranean, small-plate dishes cooked in a wood-fired oven, À Côté has become a fixture Rockridge restaurant. But amongst the seasonal variations—perhaps a sardine crostini with shallot-almond purée, or duck spaghetti Bolognese—a few staples remain: the salted French fries and aioli, wood-oven-cooked mussels in a licorice-like Pernod broth, and the olives marinated in-house. Seventy-five seats are set around a mix of small and communal tables, and there’s also a year-round heated patio. The wine menu lists dozens of vintages by the glass, all the better for pairing with the tapas-style menu.
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