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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.
The Italian word "scampo" translates to "escape" in English, and that's what this restaurant at The Liberty hotel—the former site of the Charles Street Jail—is: an escape into chef-owner Lydia Shire's delectable, buttery take on Italian-American cuisine. Everything is made from scratch, down to the bread, and including a dozen different exceptional pastas and nearly as many crusty pizzas. Entrees are heavy on meat and fish, and it stretches beyond standard items to lamb chops, duck, suckling pig, and Dover sole. The creative menu is complemented by a sleek orange bar, curved white-leather booths, and one of the city's most connected crowds. Gluten-free menus are available.
215 Charles St., Boston, Massachusetts, 02114, USA
Sourcing ingredients from small, family farms is the main goal of this local, casual restaurant where hungry diners clamor for salads, burgers, and a few entrées. With its proximity to the TD Garden, it can and does get busy on game days, and service tends to slow down.
A mix of New England seafood dishes, European-style charcuterie, and an international flair to most everything else describes what you'll see on the menu at this West End restaurant with a view; you're meant to share plates with your guests, but you can also order solo if that's your preference. Meals here are comfortable, with coastal vibes and spectacular views of the Zakim Bridge.
The eponymous chef offers an explosive, vibrant, and art filled 6,000 square feet of Mexican-inspired fun. Menu features all types of small plates (a must is the trash-can nachos), tacos, and a few signature dishes. Drinkers in your group can really get behind the margaritas and the tequila flights.
110 Causeway St., Boston, Massachusetts, 02114, USA
Situated in the TD Garden, this unique food hall serves up more than a dozen different food and drink options, many of which are little sister outposts for chefs and restaurants local to the Boston and New England area. Try barbecue at The Smoke Shop or Italian desserts at Mike's Pastry. Quick service is the name of the game, although Hub Hall does feature one sit-down restaurant, Momosan Ramen Boston by Morimoto. One thing is for sure, if you don't like crowds, avoid this place when there is a home Celtics or Bruins game, because it gets packed!
Iron Chef Masaharu Morimoto brings his signature Japanese fusion to this casual ramen spot next door to the TD Garden. Of course, ramen (six styles, and a dozen toppings) is only one portion of the menu, which also features sushi, small plates, and grilled fish, meat, and seafood. In nice weather, diners can sit on an expansive patio sipping Japanese whiskey, sake, or shochu.
80 Causeway St., Boston, Massachusetts, 02114, USA
More than just a tap room, this place satisfies a variety of different needs, although beer is at the forefront; there are more than two dozen beers on tap—as well as a couple hard seltzers and some nonalcoholic varieties. The lunch and dinner menu has items made from scratch like salads, sandwiches, flatbreads, and main dishes. On the weekends, try a coffee made using Night Shift's own signature roasted beans. Children are welcome.
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