Asmara was Boston's first Ethiopian restaurant. For a unique experience, try the zihla: cubes of raw tenderloin beef tips lightly fermented in pepper paste and served with spiced butter. Read more.
Try the Shrimp and Grits: luxurious, creamy grits are topped with perfectly cooked shrimp, laced with cheese, and studded with okra. The dish is surprisingly, excellently spicy. Read more.
A tiny, mostly takeout soul food spot. Try the fried thigh plate, fried catfish plate, Grandma's mean meatloaf plate, mac and cheese, black-eyed peas, collard greens, and sweet potato pie. Read more.