Try the Prime Burger, a beefy grilled 10-ounce patty on a toasted sesame bun with pickles, caramelized onions, cheddar, and house-made Russian dressing. One of Boston's best burgers. Read more.
History is on the menu at Kitchen. Lobster Thermidor may be from 1894, but it certainly doesn’t taste old. It’s a rich casserole of lobster meat and much more. Decadent and delicious. Read more.
Both polished and relaxed, the Hawthorne is one of the best bars in town. It serves great snacks to match. For instance, Reuben toasts: smoky meat, melted cheese, sharp kraut, and tangy dressing. Read more.
The falafel itself is delicious, cumin-scented, crisp on the outside, and properly cooked on the inside. But it’s the varied toppings bar that makes this the best falafel sandwich in town, Read more.
This Latin and Caribbean tapas joint is one of the best date-night restaurants around: stylish, sparkling, modern and romantic. One standout is the carne mechada, a Puerto Rican version of pot roast. Read more.
What a joy to find vegetables so beautifully and simply showcased on a restaurant table. With roasted squash, each ingredient is cooked to its ideal point, a portrait of the bounty of the season. Read more.
Try the Fried Maine Lobster in Caramel sauce. Critic Devra First raves"the flavors swirl into a cosmic weirdness that seems inspired equally by Vietnam, New England, and the kingdom of Bong-landia." Read more.
"Tagliatelle with Lobster and Short Rib" sings, handmade tagliatelle with sweet, tender pieces of lobster, craggy chunks of beautifully cooked short rib, zucchini, and pecorino. Read more.
Todd English’s revived Charlestown restaurant still emphasizes big flavors, but a new focus is small plates. The Mini Lobster Roll was a particularly clever and tasty presentation.
Try the crispy mussels: Freed from their shells, they are battered and fried into crisp, juicy bites, intermingled with sweet-tart pieces of preserved lemon, also battered and fried, Read more.
Try the Shrimp and Grits: luxurious, creamy grits are topped with perfectly cooked shrimp, laced with cheese, and studded with okra. The dish is surprisingly, excellently spicy. Read more.
Uni’s late-night ramen is served Thurs-Sat after 11 pm in two great flavors. One is more traditional, with roast pork. The other, called umami ramen, features barbecue eel and a rich, intense broth. Read more.
At this warm little Puerto Rican restaurant in the South End, the most warming thing on the menu is also one of the best: soup. The cream of plantain is comforting yet nuanced, with a garlic backbone. Read more.
A veal chop perfectly grilled, combined with bits of dried olive and almond touched with brown sugar, with chard laced with candied orange peel: together, it is mind-blowingly delicious. Read more.
Annin dofu isn’t tofu but a panna cotta-like custard, made with agar agar rather than gelatin. Wobbly, rich with cream, lightly almond flavored, it is a perfect, cooling end to a meal. Read more.
