The Federalist

”The menu for the clubby dining room is an over-the-top riff on classic steak house—two-plus-pound lobsters are stuffed with crabmeat...”  More

Hamersley’s Bistro

Harvest

La Verdad Taqueria

Marco

”After years of deconstructing French dishes at his lovely little bistro Pigalle, Marc Orfaly is focusing on Italian cooking. At...”  More

Mare

”At this North End restaurant, where the huge glass windows look out over Faneuil Hall, chef Marisa Iocco turns out...”  More

Myers + Chang

”Restaurateur Christopher Myers and his fiancée, chef Joanne Chang (of the beloved Flour bakery), serve distinctive interpretations of Chinese, Vietnamese...”  More

No. 9 Park

”Discover the culinary traditions of Alsace with chef Barbara Lynch from Boston's No. 9 Park. Perfect for Francophiles and oenophiles...”  More

O Ya

”In his hard-to-find restaurant with high ceilings and dark brick walls, chef-owner Tim Cushman brilliantly and improbably combines his Japanese...”  More

Radius

”Star chef Michael Schlow opened Radius in 1999 in the Financial District, and his impeccable French-accented cuisine has made it...”  More

Restaurant L

”At dinner (with double the number of cooks and half the number of customers), Maffeo prepares what he calls 'modern...”  More

Toro

”In a brick-walled room in the South End, chef Ken Oringer (of Clio and Uni) offers inexpensive and delectable Spanish...”  More

B&G Oysters

”Then get your claws on a lobster roll at B&G Oysters, in the South End...”  More

Beehive

Bin 26 Enoteca

”The second beacon hill venture from brother-sister team Babak Bina and Azita Bina-Seibel is a wine bar that offers 60...”  More

Blu

”Lynn Moulton, the pastry chef at Blu in Boston, aims for intriguing textural contrasts in her desserts....”  More

The Butcher Shop

”At her two fantastic food markets, Barbara Lynch (...”  More

Clio

”When chef Ken Oringer puts trendy argan oil and carrot emulsion in a calamari ragout, you can trust that they...”  More

Craigie Street Bistrot

Diseno

Domani Bar & Trattoria

East Coast Grill & Raw Bar

Eastern Standard Kitchen & Drinks

”At this Kenmore Square restaurant, chef Marco Suarez turns out superb American brasserie dishes like crispy duck leg confit....”  More

East Ocean City

”'We try to turn people on to Italian wine,' says Babbo’s wine director, Colum Sheehan. But the mammoth list can...”  More

Excelsior

”The result is the sleek, chrome-and-glass Excelsior, where diners ride a glass elevator past a three-story tower of wine that...”  More

Fireplace

Flour Bakery + Café

”Joanne Chang's café-bakery offers roasted-lamb-and-tomato-chutney sandwiches and house-made oreos. ...”  More

Great Bay

Jasper White's Summer Shack

Jasper white's Summer Shack

Kingfish Hall

”Chef Todd English’s clam chowder...”  More

L

”His new playground is the former Café Louis at the posh clothing emporium Louis Boston, now brightened with Mondrianesque abstract...”  More

Locke-Ober

Lock-Ober

Metropolitan Club

”Flights are sometimes paired with food: The Flight to Provence martini sampler at Boston’s Metropolitan Club comes with a “liquid...”  More

Neptune Oyster

”Neptune Oyster is tiny (just an 18-seat raw bar and a 26-seat banquette) but focused. 'We have a great variety...”  More

Oleana

”At the note-perfect Oleana, chef Ana Sortun blends unusual flavors from Egypt, Turkey, Tunisia, and Armenia to create a vivid...”  More

Peach Farm

”A small neighborhood restaurant with a loyal following, Peach Farm serves excellent seafood—try the clams in black bean sauce or...”  More

Pigalle

Rocca Kitchen & Bar

”Rialto alum Tom Fosnot turns out simple, traditional Ligurian dishes like hand-rolled trofie (a spirally, eggless pasta) with pesto and...”  More

Saint

Santarpio's

Spire

”Today at Boston's Spire restaurant, Frasca creates dishes that are classically inspired (like a chewy farro salad with grapes and...”  More

Sportello

Troquet

”Troquet offers wines in 2- or 4-ounce pours and crispy-skinned duck confit....”  More

Uni

”Onetime pastry chef Kenneth Oringer has been flirting with Asian ingredients at his French restaurant, Clio. Now he experiments with...”  More

Wagamama