Just about everything at this Michelin three-star restaurant is a surprise. Diners choose the number of courses they prefer, and chef Pascal Berbot prepares a series of ethereal, architectural dishes—like a multilayered galette of thinly sliced raw mushrooms and verjus-marinated foie gras. The restaurant’s unassuming glass façade reveals a modern gray and white dining room, with well-spaced tables and gilt-framed mirrors. Securing a table can be very difficult; call two months in advance or ask your hotel concierge to help.
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