This pretheater hot spot from Midas restaurateurs Chris Corbin and Jeremy King serves Mediterranean dishes cooked in a wood-fired oven. The restaurant has widely spaced tables, with superlative etchings and line drawings (by Irish conceptual artist Michael Craig-Martin) of ordinary household objects oddly out of scale. On the menu are a couple of minimally manipulated dishes, such as the crazily named "octopus salami au torchon," a rectangle of barely opaque thin slices of tender tentacles with a slick of paprika-infused dressing, and the Iberian Jabugo ham with a selection of homemade pickles. These, and the uncomplicated desserts, are the best dishes in a place that's not really about food but about watching the passing scene while having a good evening out.
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