I LOVE this place. The food is always amazing, and the fact that they switch the menu based on what's in season is really fun. They put together the plates beautifully, both in presentation and taste.
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
The location may have changed, but chef Peter McCarthy’s cuisine keeps diners on their toes with his plates featuring a variety of jumbled influences from Korean to Indian and everything in between. Read more
Order the cape bluefish w/ smoked pig's skin risotto; and spicy braised pig w/ sweet potato croquette, dill pickle chips, and shaved sweet onion that claims that nowadays, everyone “skin-scapes”. Read more
Before Rachael Ray made the term ubiquitous, there was EVOO. The Somerville restaurant’s name stood for “extra virgin olive oil,’’ as we all now know. Read more