Don't confuse this longtime Breck standby for a been-there, done-that experience; chef Keith Mahoney's ever-changing tapas menu continually reinvents itself with new flavor combinations. Grab a table on the patio in warm weather or the second-floor tapas bar in winter to enjoy revolving options like conch and crab cobbler with a coconut-plantain topping or Vietnamese chicken with cellophane noodle salad and star anise braised cabbage. Entrées are more conventional, such as free-range chicken and Colorado trout, though the sides (shrimp corndog, anyone?) showcase Mahoney's flair for culinary theatrics.
Tip: The patio opens at 3 p.m. for tapas and wines by the glass in the summer months.
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