When new owners took over Abacrombie, local foodies wondered if they could sustain the high standards set by previous chef Sonny Sweetman. They have. Patrons of the nearby opera house and symphony hall still flock to the simple, elegant basement dining room for seafood dishes, rich traditional entrées, and lighter fusion fare. Highlights include the lamb served with mint chutney rather than mint jelly, smashed chickpeas, and deep-fried potato wedges. The milk-chocolate panna cotta is a tasty way to top off a meal. If you can, ask to sit in the skylighted atrium section. Hosts and servers are skillful and accommodating—even during the crush of pre-opera customers. Under its new leadership, Abacrombie is undoubtedly still one of the city's best restaurants.
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