Hampton Chutney Co.
The Hampton Chutney Co. in SoHo serves hot, crispy dosas and doughy uttapas, but it's the fresh, homemade chutneys that make this Indian fare stand out. Since 1995, the MacGurns (who spent a considerable amount of time in India) have been perfecting their unique flavors such as the cilantro chutney made with coconut, dates, chilies, ginger, lemon juice, spices, and salt. The dosas and uttapas also come in somewhat non-traditional and unusual combinations, such as the breakfast dosa with eggs, cheese, and tomato though more traditional options like the marsala potato with caramelized onions are always a good choice. American-style sandwiches are available as well.
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From the From the May 2008 Food & Wine Go List
For two decades, this homey, wood-beamed bistro has been a standout in the city’s now-gentrifying South End. In one of the first open kitchens in Boston, Gordon Hamersley prepares hearty country French–American dishes like his signature garlic-and-lemon-roasted chicken.
We loved: Seared and smoked pheasant breast with truffled stuffed shells; halibut with roasted clams.
Congratulations to Mei Lin, winner of Top Chef Season 12.