Its opening week went off impressively well, from an already-popular "secret" burger to a lively bar scene. Try it right away before the lines are perpetually out the door. Read more.
Oysters and raw bar are a must. Lettuce cups are incredible despite the name. Shrimp sliders are to die for
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.
The food is outstanding and the wine list is deservedly award-winning. Plus, it's probably the only place servers scoop butter out of a basket that is completely full of butter. [Eater 38 Member]
The Oleana empire has expanded to Somerville's Winter Hill in the form of Sarma, which is inspired by Turkish meyhane — restaurants serving meze, or small, shareable plates that highlight the seasons.
Aside from a range of Island Creek's finest, the changing daily menu @ ICOB includes other fruits de mer like a Tarragon butter'd baked stuffed lobster w/ brussels sprouts, carrot, & parsnips. Try it. Read more.
There's a focus on fine cheeses, charcuteries and wines sourced from the owner's travels throughout Italy/ And of course belly, as in lamb belly bacon, shaved brine-cured farm yolk and duck en croute. Read more.
The single most essential Boston restaurant of the moment, in that here chef-owner Will Gilson is more thoroughly tackling a fresh perspective on New England cuisine than anywhere else in the world.
Watch for the occasional Ken Oringer flair like yuzu aioli in the pig's ear terrine. [Eater 38 Member]
