Ari Taymor's first venture is dedicated to impeccably sourced hyper-local ingredients presented in a rather unique and innovative manner. [Eater 38 Member] Read more.
There's heavy emphasis on house-cured meats, pizzas, and pastas, with unexpected and inspired flavors. The beverage program here, from cocktails to wine, is a hit, too. [Eater 38 Member]
A wood-burning oven churns out small meat and veggie-centered plates, but don't try and snag a photo. The use of cell phones inside the restaurant is "politely discouraged." [Eater 38 Member] Read more.
The Bistecca alla Fiorentina would make grown carnivores cry. The house charcuterie is fantastic while other dishes like the bone marrow pie defy any person's sense of moderation. [Eater 38 Member] Read more.
Chef Michael Voltaggio tries to stretch the boundaries at his Melrose restaurant, and this octopus dish made with ink shells, young fennel and pimenton is a standout dish. Read more.
It's all about the tasting menus at Josiah Citrin's consistent high quality French eatery. [Eater 38 Member] Read more.
Michael Cimarusti's ode to seafood-centric fine dining has gotten a much needed revamp, with a nautical theme to reinforce the kind of preparations happening on the plate. [Eater 38 Member] Read more.
Shunji balances sushi & hot dishes at an attainable price in an old Depression-era chili restaurant. The sashimi plate, nigiri sushi, and tomato agadashi are worth the admission fee. [Eater 38 Member] Read more.
This ravioli is made with pistachio dough and gets filled with Humboldt Fog goat cheese. Then comes a sprinkling of yet some more English peas. The agnolotti filled with mascarpone is another option. Read more.
Meals must be purchased in advance off Trois Mec's website. Including tip but excluding alcohol, the nightly prix fixe amounts to nearly $100 a head.
