The perfect place to get a taste of Barbara Lynch's upscale, French-inspired cuisine — without spending quite so many paychecks as you will at her ultimate destination. [Eater 38 Member] Read more.
Will has been a huge hit with the critics and the neighbors. The menu is stacked with creative takes on classic dishes and some of the most beautiful plates in the city. [Eater 38 Member]
Menton is Barbara Lynch's crown jewel. After Kristen Kish, chef de cuisine at Lynch's demo kitchen Stir, won Top Chef, she was swiftly promoted to chef de cuisine at Menton. [Eater 38 Member]
When the owners of Bibou open a swank new restaurant in the Art Alliance building, it's a pretty easy sell. The cuisine is classic French, offering pate en croute, lamb pot au feu, and cassoulet.
L'Espalier is revered for Frank McClelland's hybrid of French and New England cuisine, which makes extensive use of local, seasonal ingredients. Stop by for a Cheese Tuesday. [Eater 38 Member]
The menu, which does include foie gras, is designed by Chef Marc St. Jacques who recently received gold at the 2013 Canadian Culinary Championships. [Eater 38 Member]
While the feeling is speakeasy-esque, the drinks are all over the map with classics, punches and adventurous selections that include ingredients like Arbequina olive oil-washed mescal and cardamaro. Read more.
“The grandaddy of Boston’s modern cocktail bars, Drink has seen an era of incredible bartenders behinds its three-counter bar,” says Punch's Leslie Pariseau. Read more.
The draft system is pretty attention-grabbing, with 40 taps carrying beer, wine, cider, and sodas. But this is also the only Tria with a full kitchen, serving flatbreads and elevated pub grub.
This place seems to get a thumbs up from everyone, and it's obvious why. Beautiful design, lots of wine, and sorta-gourmet menu that is exponentially better than most everything else in the airport.
A restaurant and wine shop with small plates and entrees organized by red and white. For instance: smoked salmon and crabmeat crostini (white).
“We started baking baby artichokes in terra-cotta cazuelas, which can sustain very high temperatures. The vegetables melt in their own juices, with white wine, butter, and garlic.” Chef Greg Vernick Read more.
