Most lavish way to study in the Square-- grab a Golden Crema & try the Bacon-Turkey-Avocado sandwich with jicama slaw.
If you rent a private hot tub room, bring your own iPod/cd; each room has its own feed, and you can listen to your music while you soak.
The cold-brewed iced coffee is so good you can drink it black year round. Drink!
You are standing in a neighborhood packed with some of the best bars and restaurants in the entire city. Skip the S&S; try East Coast Grill, Tupelo, Oleana, Punjabi Dhaba, or Trina's Starlite Lounge
Karma Yoga hosts a monthly abolitionist discussion with BVA (Boston Vegan Association)
Salts has an atmosphere of such genuine warmth that it’s the destination for special-occasion dinners. Ultracool platings make for dishes that delight you even before they hit your lips. En savoir plus .
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. En savoir plus .
With food that capitalizes on the season’s bounty, chef David Punch reels in a cross section of Cambridge. Arrive a few minutes early to share a snack or two. En savoir plus .
If it were up to us, we’d craft our entire meal here out of the first courses; they’re just that satisfying. En savoir plus .
Jason Bond doesn’t proclaim anything, so when you go to his petite, year-old restaurant, the experience will catch you off-guard. En savoir plus .
The name says it all: This tiny Inman Square spot cooks up Chinese-style dishes with New England ingredients, to delicious effect. En savoir plus .
Shrimp and grits. Boiled peanuts. The menu might sound like it’ll more warm your soul than blow your mind. But blow your mind, it will. En savoir plus .
Long before the skinny-jeans crowd claimed Central Square, chef Steve Johnson made it a cool spot to dine. En savoir plus .
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. En savoir plus .
That Somerville is now a hot dining destination is due, in large part, to Keith Pooler. In his kitchen at Bergamot, the chef takes the ubiquitous farm-to-table theme and runs with it. En savoir plus .
Harvest has a problem. We can never decide when to go: enjoy the dinner? Sunday brunch? If only every conundrum were this tasty… En savoir plus .
Poor Charles Hotel. How many people pass through its lobby nightly, ignoring its staffers’ smiles and glazing over its décor? Blame Rialto: The second-floor restaurant has such pull. En savoir plus .
When you finish dinner, you won’t want to return to that neon-lit madness outside. But leave you must. Otherwise, how can you come back? En savoir plus .
Despite being part of the popular Ken Oringer restaurant club, this tiny sashimi bar in the Eliot Hotel still feels like a secret. En savoir plus .
Our testers are constantly on the lookout for signs they’ve been noticed—too many “gifts” from the chef; a suspiciously good table. At L’Espalier, though, we can never tell. Read on for why. En savoir plus .
If newer spots are like overdyed designer denim, Hamersley’s is the classic pair of jeans you cannot do without. Great for date nights. En savoir plus .
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. En savoir plus .
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. En savoir plus .
Sitting at the chef’s counter, you should be mesmerized by what they serve. En savoir plus .
Finding a restaurant not hawking locavore fare these days is tough, but at Lumière it’s no gimmick. En savoir plus .
It’s hard not to be annoyed when great local chefs decamp to other locales. So we’re ecstatic that when Carolyn Johnson left Rialto, she stayed within our sphere. En savoir plus .
Ken Oringer is a tinkerer—one of just a handful of local chefs to toy with techniques like spherification—which makes for some intriguing plates. Great for date nights and business meetings. En savoir plus .
Unabashedly serves champagne and caviar and is unafraid of being fancy. [Eater 38 Member]
