Order from the ever-changing chalkboard menu — perhaps some spicy caramel popcorn, bread and butter, or a charcuterie platter from chef-owners Diana Kudajarova and Tse Wei Lim. Read more.
A standout at Sepal’s third and newest location is the crispy falafel sandwich, a toasted pita rolled around salad, homemade hummus, and chickpea rounds green with fresh herbs.
That Somerville is now a hot dining destination is due, in large part, to Keith Pooler. In his kitchen at Bergamot, the chef takes the ubiquitous farm-to-table theme and runs with it. Read more.
Is it worth an hour wait? Put it this way: We’d stand in the February cold for the whipped lardo crostini. We’d get pelted with hail for the cavatelli with chicken sausage. Read more.
Few chefs do both upscale and low-key fare as well as Craigie’s Tony Maws. Nor do many offer them side by side, as he does at his Cambridge restaurant. Read more.
Peter McCarthy was doing farm-to-table before practically anyone else, and his “Home Grown” menu, annotated with a list of the producers, is still an example of local sourcing done right. Read more.
Shrimp and grits. Boiled peanuts. The menu might sound like it’ll more warm your soul than blow your mind. But blow your mind, it will. Read more.
Our testers are constantly on the lookout for signs they’ve been noticed—too many “gifts” from the chef; a suspiciously good table. At L’Espalier, though, we can never tell. Read on for why. Read more.
If it were up to us, we’d craft our entire meal here out of the first courses; they’re just that satisfying. Read more.
Salts has an atmosphere of such genuine warmth that it’s the destination for special-occasion dinners. Ultracool platings make for dishes that delight you even before they hit your lips. Read more.
When a restaurant’s culinary substance matches its style, as Jamie Mammano’s eatery manages, that’s a beautiful thing. Read more.
It isn’t for everyone. You sit next to strangers, it's bright and noisy, but those are the reasons we luuuuurrve Sportello. It’s quirky. Read more.
With food that capitalizes on the season’s bounty, chef David Punch reels in a cross section of Cambridge. Arrive a few minutes early to share a snack or two. Read more.
Show up about 40 minutes before you want to eat, because unless it’s 5:30 on a Monday, you’re going to wait. Luckily, that’s just enough time to order and drink one of Toro’s excellent cocktails. Read more.
Despite being part of the popular Ken Oringer restaurant club, this tiny sashimi bar in the Eliot Hotel still feels like a secret. Read more.
When you finish dinner, you won’t want to return to that neon-lit madness outside. But leave you must. Otherwise, how can you come back? Read more.
If you're not ready to get back on the caballo, specials like the burracho breakfast or a giant house made cinnamon roll soaked in Mexican vanilla custard, will make the pain go away. Read more.
The French-inspired menu continues to impress with dishes like the whole roasted boneless duck with a lavender honey glaze, roasted pears, heirloom carrots and petite farm turnips. Read more.
Chuan Body + Soul - Combining Chinese massage, acupressure, heat, cold, & holistic energy flow-type manipulation, Chuan can smash your muscles up good & get you feeling your best. Read more.
Regularly lauded as the best cocktail bar in the city & often mentioned in lists for the tops in the country, a cross between a chemistry lab & a basement speakeasy. Read more.
