When chef Barbara Lynch opened this South End boîte, she proved that slabs of fat-streaked, air-cured meats and stylish Bostonians make an excellent, if unlikely, pairing. Check the stellar wine list. Read more.
Mr. Bartley's in Harvard Square, established in 1960, offers a thick, juicy 7-ounce rounded burger. Bill Bartley prefers a round patty to a flat patty and says that beef chuck makes the best grind. Read more.
When this charcuterie funhouse opened over the summer, it gave South End and Back Bay residents a spacious and much-needed beer garden. Read more.
It’s been 13 years since this French-Asian spot opened, but a meal here still delights. Get the garlic–black pepper lobster with lemongrass fried rice. Read more.
Chef Michael Schlow isn’t exactly a quiet-suburbs kind of restaurateur; the guy’s got an eatery at Foxwoods, for Pete’s sake. But Alta Strada is amore on a plate. Read on for what to order. 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.
The folks behind the gastropub understand that people go out for fun, but when it comes time for more-serious eats, they don’t mess around. Try their wedge salad and Fluffernutter dessert. Read more.
Like most steakhouses, Grill 23 is full of mahogany, martinis, and expensive suits. Unlike at most steakhouses, the food is actually worth the ridiculous prices. Read more.
What hasn’t already been said about the highest of high-end Boston restaurants? Just go. Go for the experience of being waited on hand, foot, and glass. Read more.
