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 .
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. En savoir plus .
When this charcuterie funhouse opened over the summer, it gave South End and Back Bay residents a spacious and much-needed beer garden. En savoir plus .
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. En savoir plus .
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. 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 .
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 .
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. En savoir plus .
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. En savoir plus .
