This soulful, white-cloth restaurant is the project of chef-owner Tony Maws, one of Boston's landmark chefs. With a passion for all things fresh, local, and organic, he's in the kitchen most mornings prepping ingredients that likely came from the Harvard or Central Square farmers' markets or another local purveyor. The menu changes daily, so options can range from a Spanish-style octopus to black bass to pork done three ways. Sunday is Chef's Whim Night, meaning that after
9 pm you'll eat four to six courses of whatever Maws feels like cooking for a discounted price ($45 to $57).