It’s hard to think of a better name for this homey, welcoming restaurant, where the seasonally changing cuisine draws from distinctly American culinary traditions. Chef Michael LaScola’s menu has four sections—Pacific Coast, New England, Wild West, and Down South—each with dishes made with regionally inspired ingredients and preparations. Diners can pick and choose from different regions—perhaps starting with a Down South appetizer of cornmeal-crusted oysters and mustard greens in a tomato-bacon dressing, then moving on to a Pacific Coast entrée of flat-iron steak with roasted bone marrow and pickled chanterelles (or maybe a Wild West chili-glazed salmon fillet). The result, like the quilt-patterned tables the meals are served on, is a hodgepodge of flavors that manage to work beautifully together.
Tip: After dinner, retire to the restaurant’s open-air terrace for a few glasses of wine; there are 500-odd labels to choose from.
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