A required stop for foodies (and big-name chefs from Alain Ducasse to Ferran Adrià), D.O.M. serves a tasting menu by pioneering chef Alex Atala that showcases Brazilian flavors. Two standouts: the shrimp infused with cashew juice and tamarind and the banana-lime dessert scented with floral priprioca root, previously used only for perfume.
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From the From the May 2008 Food & Wine Go List
Renowned local chef Ragnar Ómarsson serves his delicate French-Asian inventions in Domo's moodily lit dining room and at the long communal table in the bar. The basement is the city's hippest new venue for jazz, blues and local bands.
We loved: Fried scallops with ginger and Thai basil.
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