The Cantonese-inspired Billy Kwong, located on the hip Crown Street, showcases the culinary skill of Australian-born chef Kylie Kwong, who draws on her mother’s cooking to create inventive takes on classic Chinese cuisine. The restaurant was designed by Chen Lu to mimic the atmosphere of a Chinese eating house, and the dining room houses Chinese cabinets, a number of small, dark wood circular tables, and one larger table seating six to eight. The kitchen, located at the back of the dining area, is where Kwong and her team craft house specialties like crispy skin duck with Santa Rosa plum sauce.
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From the From the May 2008 Food & Wine Go List
Bruno Oteiza and Mikel Alonso, disciples of avant-garde Spanish chef Juan Mari Arzak, have divided their menu into two sections, traditional and "evolution." Both focus on Basque ingredients and techniques, used in varying degrees of orthodoxy or innovation. Prices are high—befitting the restaurant's location in an expensive shopping district—but the dining room has a relaxed atmosphere.
We loved: Raw salmon with "smoke paper" (made from potato flour) and red and black caviar.
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