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In a city synonymous with tradition, Boston chefs have spent recent years rewriting culinary history. The stuffy, wood-paneled formality is gone; the endless renditions of chowdah, lobster, and cod have retired; and the assumption that true foodies better hop the next Amtrak to New York is also—thankfully—a thing of the past.In
In a city synonymous with tradition, Boston chefs have spent recent years rewriting culinary history. The stuffy, wood-paneled formality is gone; the endless renditions of chowdah, lobster, and cod have retired; and the assumption that true foodies better hop the next A
In a city synonymous with tradition, Boston chefs have spent recent years rewriting culinary history. The stuffy, wood-p
In a city synonymous with tradition, Boston chefs have spent recent years rewriting culinary history. The stuffy, wood-paneled formality is gone; the endless renditions of chowdah, lobster, and cod have retired; and the assumption that true foodies better hop the next Amtrak to New York is also—thankfully—a thing of the past.
In their place, a crop of young chefs has ascended, opening small, upscale neighborhood spots that use local New England ingredients to delicious effect. Traditional eats can still be found (Durgin-Park remains the best place to get baked beans), but many diners now gravitate toward innovative food in understated environs. Whether you're looking for casual French, down-home Southern cooking, some of the best sushi in the country, or Vietnamese banh mi sandwiches, Boston restaurants are ready to deliver. Eclectic Japanese spot o ya and iconic French restaurant L'Espalier have garnered widespread attention, while a coterie of star chefs like Barbara Lynch, Lydia Shire, and Ken Oringer have built mini-empires and thrust the city to the forefront of the national dining scene.
The fish and shellfish brought in from nearby shores continue to inform the regional cuisine, along with locally grown fruits and vegetables, handmade cheeses, and humanely raised heritage game and meats. But don't expect boiled lobsters and baked apple pie. Today’s chefs, while showcasing New England’s bounty, might offer you lobster cassoulet with black truffles, bacon-clam pizza from a wood-burning oven, and a tomato herb salad harvested from the restaurant’s rooftop garden. In many ways, though, Boston remains solidly skeptical of trends. To wit: the cupcake craze and food truck trend hit here later than other cities; the Hawaii-inspired poke movement has only recently arrived. And over in the university culture of Cambridge, places like the Harvest and Oleana espoused the locavore and slow-food movements before they became buzzwords.
Chef-owner Karen Akunowicz steps up with hearty, traditional Italian food inspired by her time as a chef and pasta maker in Italy. Locals love it so much that in order to score a table, especially on the weekends, you have to book a reservation about a month or so out. But once you get in, you'll realize it was worth the wait to dig into this James Beard Award–winner's carb-heavy fare, like warm focaccia, handmade pasta, pork Milanese, braised lamb, or whole fish. Plates are on the smaller side, so make sure to order with abandon, although your wallet won't thank you for it. At the bar, order the flight of Amaro varieties.
When a restaurant's very name conjures up images of the ocean waters, its menu choices should follow suit. Mare does exactly that, focusing on a locally sourced oyster program, fresh and innovative crudo dishes, and simple yet elegant entrées highlighting the natural flavors of its fresh, sustainable seafood. The Italian seafood restaurant has stepped out of tradition and moved into nouveau Italian, trading heavy seasonings for the simplicity of grilling and poaching seafood and meat dishes, which makes the place a simple but delicious option among its red-sauce-heavy neighbors. The outdoor patio features lounge seating, fire pits, and a retractable awning that made its way across the sea to Boston from Florence, Italy.
Perched between Central and Harvard Squares, this New American trattoria was created by husband and wife team Chris and Pam Willis. The rulebook goes out the window here as the menu takes traditional Italian flavors and turns them on their tails in a prix-fixe menu (à la carte is available only in the bar/lounge area), with items like Hiramasa crudo, 45-day–aged steak tartare, and sablefish with forbidden rice at the ready. The cocktail presence is strong (so are the drinks), and the natural wine list features small-batch wines from vineyards off the beaten path. Known for its romantic and intimate nature, Pammy's dual-opening fireplace, dramatic floral arrangements, and hand-drawn peacock mural add to its well-known charming nature that brings in foodies from all over Cambridge.
928 Massachusetts Ave., Cambridge, Massachusetts, 02139, USA
Chef Anthony Caturano pays homage to his Italian grandmother at this warm, convivial eatery by naming it after the tiny Abruzzese village where she was born and then putting a modern twist on the rustic dishes she would have cooked. An emphasis on garden-fresh ingredients means appetizers like baby gem salad with soppressata and roasted red peppers and wood-grilled squid and octopus with white beans, while "Gravy Sunday" specials translate to heaping plates of traditional dishes like homemade meatballs and gnocchi bolognese. And, of course, you can expect friendly service, delicious food, and excellent wine selection (more than 600 wine labels and 6,000 bottles in storage) that's largely Italian.
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