Aquitaine569 Tremont Street, Boston(617) 424-8577 $$$
Modern traditional French cuisine -- seriously? Everyone seems to be trying to do it these days, but only a few are pulling it off. Take Seth Woods, for example. He already owns the Metropolis Café across the street and is doing just fine, thank you very much. Even so, the young chef couldn't resist the challenge of a modern French bistro. Enter Aquitaine, Wood's attempt to put the sizzle in the steak (frites, that is). At table number two, Woods and his partner/wife Shari have created a sort of hip-hop Paris haunt, a combination of pulsating music and cool groove. And the food's good, too. Begin with the duck and
foie gras pate, smooth surrender and sweetness on the lips. The steak frites, a nice hangar steak with a mound of crispy fries, is Frenchy fine and the monkfish, with a side of tender veggies, is a nouvelle classic already. More nods to modern diners are the carefully-chosen wine list and desserts which are meant to be shared. Lunch and dinner.
Ambrosia116 Huntington Avenue, Boston(617) 247-2400$$$
No franks and beans for Boston restauranteur Tony Ambrose. One of several successful chefs to have the luxe Bostonian Hotel on their resume (Lydia Shire and Gordon Hamersley can say the same), Ambrose also polished his skills at the Hotel Meridien alongside three-star Michelin chef Olivier Roellinger. The result of all this training is Ambrosia, a stunning dining room where chef Ambrose is creating provencal food with Asian influences. Some call it fusion, others say it's positively ambrosial. Make up your own mind by starting with the Peruvian purple potato springroll or the yellow fin tuna sushi with green tea noodles and spiced vinaigrette. Continue with the fire-roasted duckling with a sweet soy and lavender glaze, but have a bite or two of your companion's St. Pierre filet from Brittany, France, which is steamed in bamboo with fourteen Asian spices. Wash it all down with an '85 Chateau Latour if you have an extra $585 in your pocket. Boston will never be the same thanks to chef Ambrose. Lunch and dinner.
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Blue Ginger583 Washington Street, Wellesley (781) 283-5790$$$
Chef Ming Tsai isn't messing around in the kitchen…or is he? Well, you can see for yourself. This Cordon Bleu-trained chef certainly believes in an open kitchen, like the one at his Wellesley restaurant -- and the one from which he entertains (and informs) countless viewers on the Food Network's "East Meets West." Describing Tsai's food, one is tempted to use the word fusion, however overused it might be. How else, though, to describe the fusing of French flavors and technique with the best of Asian cuisine? At Blue Ginger, the food is creative, surprising and delicious. Slip into the comfortable, nouveau Chinois dining room and order the Maine crab cakes (really!) with a dollop of mango, papaya and red onion salsa. Continue with the New Zealand lamb loin, tender meat paired with five-spice root vegetables and surrounded by a warming Zinfandel reduction. The sake-miso marinated Chilean sea bass is also a winner, served with seaweed salad and fish roe and harkening to Japan more than anything else. Desserts at Blue Ginger may or may not include ginger but are worth every delicious bite. Lunch and dinner.
Blue Room1 Kendall Square, Cambridge(617) 494-9034 $$$
Dining around Cambridge's Kendall Square isn't quite the chi-chi experience of a Beacon Hill boite, but maybe that's what makes it more unique. Face it, at this end of town, you'd better get substance over style or people will never come back. Thankfully, chef Steve Johnson delivers at The Blue Room, an unpretentious dining room (and not particularly blue at all) where the food will keep you coming back for more. The food at the Blue is eclectic yet straightahead at the same time. In other words, you'll know what's on your plate even if you didn't expect to get it quite that way. Begin with the sauteed duck foie gras, paired with a thick hunk of bread and caramelized onion jam -- it's fun and it works. The pizza du jour is always a good choice, a small pizzelle which lets chef Johnson play with whatever looks good that day. The lamb shank, liberally dressed with exotic Indian spices, shows Johnson at his inventive best. Dessert? The warm chocolate cake, of course. Your last act at The Blue Room will be a nod to chef Johnson, who has given you a reason to return to the warm and lively dining experience which he has created in Kendall Square. Dinner only.
Bricco241 Hanover Street, Boston (617) 248-6800 $$
In Boston's starchly traditional North End, where strains of "O Sole Mio" waft through the air and every café conversation looks like a scene straight out of "The Godfather," chef Bill Bradley is turning pasta and red sauce on its head. Will they boot him out of the neighborhood? No way, for this CIA grad is too inventive, and too good, to overlook. Emphasizing clear, clean flavors and fresh local vegetables, Bradley is preparing the next generation of Italian food. Part the green velvet curtains and enter a sleek, modern dining room graced with dark woods and an L-shaped bar. Your first order of business is some "cicchetti," the Italian version of Spanish tapas - go for the smoked chicken with parsley and saffron aioli and the house-cured salt cod cakes. Your intermezzo is a soothing ricotta gnocchi with butternut squash, spinach, mushrooms and sage. The seared Nantucket scallops with braised leeks and a pretty pea jus is a wonderful entrée, as is the braised lamb shank with truffled white beans,
roasted garlic and fried onions. Red sauce shmed sauce. Dinner only.
ClioEliot Hotel,370A Commonwealth Avenue, Boston (617) 536-7200$$$
One of the hot new restaurants on the Boston dining scene is Clio, which has taken over the beloved (if slightly frumpy) Eliot Lounge at the nicely-refurbished Eliot Hotel. The new dining room is supper-clubby in a 90s sort of way, shades of cream and taupe playing against a whimsical leopard-print rug. A menu of French-American contemporary cuisine is in the sure hands of chef Kenneth Oringer, formerly of Silks in San Francisco and the River Cafe in New York City. Flavors here are intense, even if the portions are a bit small. Start with the seared day boat scallops, two perfect morsels topped with a dollop of Ossetra caviar. Follow with the caramelized swordfish with red-wine-braised shallots or the glazed short ribs with a stew of pea shoots, corn, truffle oil and mashed potato. Clio serves breakfast, too, but save your calories for dinner.
Dali415 Washington Street, Somerville(617) 661-3254$$
Dali is divino. Delicioso, too. This Spanish restaurant, in a hard-to-find location in Somerville, may as well be in Sevilla because it's as authentic as you can get. You'll wait for your table once you get here, but that's really half the fun at Dali, since your main objective at this ever-crowded restaurant should be to quaff the heady sangria and nibble on the tapas nicely displayed along the bar. Dali has all the best tapas on tap, including gambas al ajillo, a warm and garlicky shrimp dish, and tortilla Espanola, the quintessentially Spanish egg and potato tort. Once seated, enjoy the whole fish or braised rabbit. Dali is an experience for the senses, so come here with lots of time and plenty of friends. Dinner only.
Delux Cafe100 Chandler Street, Boston (617) 338-5258$
Nothing fancy going on at the Delux Cafe, and that's the charm of the place. Elvis is well represented among the old album covers on the walls, but the King is gladly sharing wall space with Liz and Brando and an oil of a Jezebel tempting the leather-clad lads. The slackerville set mixes well with South Enders in for a pint and a chat at this dark 'n comfy spot. If you get hungry while you're here, be sure to sample something from new chef Elizabeth Berkeley's strictly $10 and under dinner menu. Good choices include the ground lamb and ratatouille dumplings or the peanut barbecued ribs, but if it's a quesadilla that's on your mind, the kitchen will happily oblige. Christmas lights are on year-round at the Delux, which may be why everyone here is in a feel-good mood.
East Coast Grill1271 Cambridge Street, Cambridge(617) 491-6568$$
Barbecue king Chris Schlesinger may love to cook meats over the grill but he's also got a way with seafood. That may be the most surprising thing about a visit to the East Coast Grill - you come here firmly expecting to order meat and are then dazzled by the fish. No matter, you'll win either way. Schlesinger has expanded his Grill in recent years but the place hasn't lost any of its charm, so to speak. You'll still sit at a smallish table on a stiff (but bright) blue chair and order from the waiter at his whim. Begin your meal with the Essential Raw Bar Platter, a cornucopia of fresh shellfish that speaks for itself. The whole trout with an oyster, sausage and cornbread stuffing is so good you absolutely will not share it with your dinner companions, although they may succeed in snagging some of the maple pecan sweet potatoes off your plate. Another winner is the smoky grilled lamb, served with a side of hot and spicy rice. And there's the rub: chef Schlesinger is a master with glazes, sauces and rubs, which may steer you to the chile-glazed jumbo shrimp and scallops, the perfect combination of seafood and spice. And then you've got to have the "fries from hell" and the delectable fried plantains… Okay, bring a crowd and order everything in sight. Dinner only.
Essex Seafood143R Eastern Avenue (Route 133), Essex(978) 768-7233$
The conversation quickly turns to fried clams once you hit Cape Ann, a curvy stretch of coastline about forty-five minutes north of Boston. And while you may meander around better-known towns such as Gloucester and Rockport in search of food, you should make a beeline for Essex once your appetite picks up. Here, Route 133, the main drag, is cluttered with seafood establishments, the best of the best being the very modest Essex Seafood. The sign over the door says "Eat in the Rough" and that's exactly what you'll do, since the décor is limited to long tables and benches and the occasional picture of a fishing boat captain. The menu is extensive but stick to the fried clam plate, a feast of crisply fried clams accompanied by more french fries and onion rings that you'd think you can eat (but you will). Oh, and trust me on this one: order two sides of cole slaw. The folks at Essex Seafood shuck their clams on the premises, which pretty much guarantees that you're getting the freshest critters around. While those "in the know" may try to steer you to the venerable Woodman's down the road or Tom Shea's right across the street, stick with your original plan - this place just can't be beat. Lunch and dinner.
Figs67 Main Street, Charlestown(617) 242-2229$$
Chef/owner Todd English's four Boston area locations feature super-thin, large, freeform crust pizzas for hipsters in search of pizza lite - less calories, more flavor and certainly more style points all around. The crusts are crisp, almost brittle and very good. Unusual, fresh toppings include rock shrimp, white clams, figs, prosciutto, arugula, asparagus, sweet onions, portobello mushrooms, leeks, chicken sausage, artichoke hearts, herbed goat cheese and preserved lemons. But that's not all! A medley of salads and innovative pastas round out the menu. Take out available. Dinner only.
Hamersley's553 Tremont Street, Boston(617) 423-2700$$$
Comfort is what you'll find at chef Gordon Hamersley's eponymous restaurant in Boston's trendy South End. Creamy yellow walls surround you while simple wood chairs play against the unfussy table settings. The menu at this top table is French country with an American spin. "It's kinda comfort food, but very refined in flavor," according to executive sous chef Michael Ehlenfeldt. "The flavors are straightforward yet intense -- Gordon won't clutter the plate with items or flavors." Much of the flavor comes from the high-quality ingredients being used here: this is a restaurant which purchases its shellfish from a fellow with a PhD in aquatic biology. The foodfest begins with the grilled mushroom and garlic sandwich, a heavenly confection served on hearty country bread. Continue with the braised lamb shank with apple, pumpkin and curry or the chef's signature dish, succulent roast chicken with garlic, lemon and parsley. End your meal with a slice of warm apple pie with lemon-thyme ice cream, as comforting as it gets. Dinner only.
Harvest44 Brattle Street, Cambridge(617) 868-2255$$$Harvest is back! Harvest is back! Such were the sentiments of the Cambridge set (professors and their well-heeled pals) when the venerable Harvard Square restaurant reopened under new management. The restaurant's former incarnation was the proving ground for some of Boston's best chefs, among them Biba's Lydia Shire. The problem, though, was that the talent kept moving on, leaving Harvest in the lurch and serving tired meals to boot. Enter the Grill 23 folks, who've put a shiny new patina on things (yes, Harvest looks much better now) and are quickly bringing the food back to
Icarus3 Appleton Street, Boston (617) 426-1790$$
Think of the Greek myth of Icarus -- the young boy who flew too close to the sun on his feather-light wings, only to fall to the sea -- and you are acquainted with the risk-taking drive of owner John Bellott and owner/chef Chris Douglass. Appearances can be deceiving, though, which will be the case when you step into this Boston-traditional dining room, a collection of oak tables set against dark green tones. The staid decor belies the flair of chef Douglass' creative American menu, which relies heavily on local farmers and organic ingredients. Start off with the polenta with braised exotic mushrooms or the grilled shrimp with mango and jalapeno sorbet. Continue with the fillet of haddock, which is served in a hearty and smoky chowder, or the splendidly seared duck breast nestled with black Mission figs and served with sweet corn cakes. Live jazz on Friday nights adds a bit of spice. Dinner only; brunch on Sundays.
Iggy's Bread of the World205-4 Arlington Street, Watertown(617) 924-0949$
You will need a very good map to find Iggy's, but boy, will the trip be worth it! If you succeed, you will arrive at what may be the best bakery in the Northeast. Yep, them's fightin' words, but try this stuff and you'll see what I mean. Iggy's oozes warmth, and it's not because of the ovens in back. Thanks go to Iggy himself, a Yugoslavian immigrant who learned his trade at Eli's Bread in New York City. He opened his own place in 1993, and the lines have been forming ever since. Quality, process and people are all equally important to the modest Iggy. "We're not elitist -- this is bread for everyone," he says when asked about the appearance of his products in local supermarkets. A trip to home base, however, can't be topped in terms of freshness, aroma and eye-popping display. An absolute must is the cheese longuette, a long loaf filled with Rufomo cheese, pignoli nuts and
kalamata olives. Heaven. The prosciutto torpedo is a sandwich brimming with prosciutto, Montasio cheese and a red-pepper paste. Spinach pizzas and potato pizzas will also call to your tastebuds, as will sweeter treats, especially the fruit tarts, skinny dips of dough piled high with shiny fruit. Loaves of bread in various shapes and sizes are in ample supply, and cranky kids will positively coo once they bite into the steamed apple swaddled in brioche dough. Iggy's is IT. Open 8-8 daily.
Legal Seafoodcall (888) 783-8084 for locations$$ ½
As venerable as Fenway Park and Harvard Yard, Legal, as it's known to the locals, is where Bostonians go for great fresh fish - and you should do the same. The Berkowitz family operates 19 restaurants, two retail markets, a mail order division, a processing plant and a value-added food division. In business since 1904, the Legal heritage is a long one. Legal offers clams, oysters, mussels and shrimp, chowders and soups, four sized of steamed lobsters and a complete lobster bake of lobster, steamers, mussels, corn-on-the-cob, clam chowder and a side dish of your choice. Many varieties of fish are available broiled, fried or wood grilled. These restaurants are busy and few take reservations so go early/late or expect a wait. Locations are in the Boston and Washington, D.C. areas. Lunch and dinner.
Les Zygomates129 South Street, Boston (617) 542-5108$$$
Tradition rules at Les Zygomates, where a pair of French-trained fellows aren't about to reinvent the wheel. General manager Lorenzo Savona knows his wines and has created one of the most sparkling lists in town, with nearly fifty choices available by the glass and a series of inventive wine flights. Chef Ian Just made the rounds in Paris and also worked at the original Les Zygomates in the City of Light. On this side of the pond, however, Just has found his home. Get ready to rub elbows with the chi-chi set as you dig into exquisite, and quintessentially French, dishes. The lobster bisque is creamy pink, well-seasoned and absolutely divine. A warm chicken liver salad also pleases, even if les Americanes will need to warm up to it. The lamb and sweetbreads combo may also be a bit out there for some, but the meat is perfectly glazed and delicious. Roast pigeon? Yes, it's on the menu, too, perkily stuffed with onions and foie gras. Hey, you get to wash all of this down with sublime wines, so no complaining. Order the crème brulee for dessert and wend your way to heaven. Lunch and dinner.
Mistral223 Columbus Avenue, Boston (617) 867-9300$$$
Boston's see-and-be-seen scene of the moment is Mistral, a large, mostly-taupe room which manages to be intimate despite its ample size. The yupper and upper crowd is busily rubbing elbows at the bar, prompting one visiting New Yorker to enthuse "finally Boston has a room that is so that!" That said, slink over to one of the candlelit tables and feast on chef Jamie Mammano's New American fare. Starting with a small pizza is a must, since they are the creation and inspiration of sous chef John Delpha, who learned this fine art at Providence's heralded Al Forno restaurant. "Like learning how to drive from Mario Andretti," gushes maitre 'd Jeff Gates. The mashed potato, prosciutto and white truffle oil pizza is poetry in motion, the heavenly toppings laying on the thinnest, most perfect crust. The confit of duck and foie gras in brioche with tart
dried cherries is a sublime appetizer. Proceed to the noisettes of veal with chanterelles and Armagnac, also a delight. A lighter bistro menu is available at the bar if your main objective is meeting and greeting. Dinner only.
No. 9 Park9 Park Street, Boston(617) 742-9991 $$$
Along with Biba's Lydia Shire and Rialto's Jody Adams, chef Barbara Lynch is doing what she can to establish women as a force on the Boston food scene. While Seattle and New Orleans may have more women chefs of note, the distaff side of the Boston chow line certainly measures up. At No. 9 Park, Lynch finally has her own table, a place to regale patrons with the robust food she does so well. And a striking table it is, a gray/taupe/brown beauty (although Boston really could use some more color) which is quickly attracting high-profile diners and anyone else in the mood for serious food. The exotic mushroom risotto in a baked pumpkin shell is sweet and savory at the same time and oh-so-warming to the soul. The poached halibut, paired with fried oysters, is both delicate and hearty and equally rewarding. Do save room for dessert (hope the poached pear is available on your visit) and linger longer over your last glass of wine. Yes, No. 9 Park is one nice vibe. Lunch and dinner.
Olives10 City Square, Charlestown (617) 242-1999 $$$
The $64,000 question on the Boston dining scene: will you cave in to the wait at Olives? After all, this is Chef Todd English's table, and he's been turning out exceptional cuisine for years. And this is where everybody who is anybody goes to eat -- and, of course, to be seen. And it does give you a reason to bow at that famous Chucktown monument around the corner. But the WAIT. Olives doesn't take reservations for parties of less than six, so for most of us that means a wait of a couple of hours for a table. Resign yourself to the fact that you'll only do this once or twice a year and go anyway. And bring money, lots of it, because the prices are mighty high. Oh, and don't expect to talk to anyone, because the noise here is deafening. The food, however, is lovely, as is the dining room. Start your meal with the olive-goat cheese tart or the tuna carpaccio, classic Olives dishes which are always on the menu. The duck a l'orange is also quite nice, as is the butternut squash pasta turnover. Smart cookie that he is, English wisely evolves his menu to keep the glitterati coming back for more, so do try one of his daily specials. The chef has recently opened a second table at the new Bellagio resort in Las Vegas, where presumably the wait is a bit more tenable. Dinner only.
Pomodoro319 Hanover Street, Boston(617) 367-4348 $$
Boston's North End is il mondo Italiano, with Hanover Street, the main drag, a collection of spaghetti-and-red-sauce restaurants eager to please any and all palates. Pomodoro, however, refuses to fall into that trap. The mint-green décor, cramped interior (24 seats thisclose) and perennial line out front might scare away a few diners, but the brave will be justly rewarded. What to order? Quite frankly, anything but pasta. Start with the fried calamari, a heaping plate of crispy curlicues paired with a kicky
marinara sauce. If you crave some greens, the Caesar salad is the right choice. The braised pork and beef, served with mashed potatoes and spinach, is hearty and expertly rendered. Snapper with arborio rice is served with plump mussels and field greens, while a generous slice of nearly-raw tuna is paired with mashed potatoes and greens. The sauces at Pomodoro are so light and flavorful, this place should be the envy of the neighborhood. Come to think of it, it is. Dinner only.
Radius8 High Street, Boston(617) 426-1234 $$$
As the name indicates, it's a series of circular adventures at Radius, none better, however, than the food on your nice round plate. Thanks to James Beard Award-winning chef Michael Schlow, your palate will be pampered here, and front-of-the-house whiz Esti Benson will take care of most everything else. The food at Radius…well, back to the circles in the room first. This financial district hot spot is a multi-level dazzler, plush taupe banquettes filling in the inner circle (and an "in" crowd it is here) with another series of tables forming an outer circle and a rounded bar anchoring the far end of the room. Duly seated, prepare to be sated by Chef Schlow's inspired and sophisticated cuisine. The soupe de poisson is a lovely orange puree redolent of wine, garlic and seafood. It is silky, light and unbelievably good. The roasted Chatham cod is unbelievably subtle, a tender piece of fish served with a delectable truffle potato gnocchi. This treat rests atop black trumpet mushrooms and pea tendrils that are bathed in a carrot emulsion. A rich and tender piece of veal with a polenta and mushroom napoleon and roasted cauliflower will also delight. Dessert? Pastry chef Paul Connors' classic Tahitian vanilla crème brulee is all that. Lunch and dinner.
RialtoCharles Hotel, One Bennett Street, Cambridge (617) 661-5050 $$$
Tucked away in the Charles Hotel is one of the nicest dining experiences in the Boston area. Rialto is the new home of chef Jody Adams, who "learned on the line" with the likes of Gordon Hamersley and Lydia Shire. Adams is certainly ready for prime time, and this room is definitely the place for a close-up. Subdued sexiness prevails at Rialto, a confection of mohair banquettes in caramel and hunter green and floor lamps casting a golden glow on the well-heeled diners. For those choosing to look out as opposed to in, the tall windows look onto Harvard Square. Back inside, revel in the chef's fancy: "it's just my interpretation of French, Italian and Spanish cuisine. The food should be simple and the essence of flavor." This is also a chef who takes her craft seriously. "Technique is so important," Adams notes. "Most cooks are so anxious to move now. They don't bother to learn technique." Adams clearly passes the test with the spinach and ricotta ravioli enveloped in a perfect balsamic glaze. Her artichoke risotto with asiago cheese and tomato confit is creamy goodness. The chef's signature seared Long Island duck breast with caramelized apples is worthy of high praise. At Rialto, you will definitely leave the best for last: desserts, especially the hot chocolate cream and the pumpkin-walnut cake (splendidly soaked in cognac) are the piece de resistance. Dinner only.
Sage69 Prince Street, Boston (617) 248-8814$$
The resident sage at Sage is chef/owner Anthony Susi, who was taken over the reins at this adventurous quasi-Italian bistro from the brooding young chef Pino Maffeo. Tucked well into a tiny North End alley, the equally-tiny Sage sports rich orange walls and soft lighting and is well suited to Susi's refined cooking. Start your meal with the chilled Stony Island oysters topped with a lemon-grappa granita. The marriage of flavors is inventive and delightful. The oven-roasted stuffed quail with a sour cherry glaze is paired with a tart frisee salad and results in pure pleasure, while the lemon risotto with asparagus hits all the right notes. Well worth a visit for something unique in this restaurant-heavy neighborhood. Dinner only.
Sel de la Terre255 State Street, Boston(617) 720-1300$$
Call this "L'Espalier lite," since it's an opportunity for chef Geoff Gardner, formerly sous chef at Boston's venerable L'Espalier, to move across town and play with French country cuisine. And an admirable play date it is, since Gardner's bistro cooking manages to be rustic and refined at the same time. His artichoke soup with parmigiano-reggiano is sheer pleasure and the perfect way to prep the palate for what's to come. A plate of day boat cod a la Meuniere with a warm vegetable salad and preserved lemons is a sun-kissed delight while the braised Vermont rabbit with asparagus, mushrooms and jasmine rise is heartier and even more satisfying. The only hitch at Sel de la Terre is navigating Boston's "Big Dig", the road project from hell, in order to get to the waterfront location. Lunch and dinner.
Sonsie327 Newbury Street, Boston (617) 351-2500 $$
The biggest surprise at Sonsie may be the food…food? at Sonsie? A reasonable query, since Newbury Street's fashionistas have been coming to this boite for years to be seen, not to eat (heaven forbid they'd bust out of that Armani). But food is fashionable again and Sonsie's chef, Bill Poirier, has risen to the occasion with his extensive, eclectic menu. First, some ground rules: snag a seat at one of the up-front bistro-style tables if you can, the better to scope out the scene and (of course) be seen. Absent that, choose a cushy banquette near the back. Start your meal with the steamed black mussels with aioli and pommes frites then segue to the baked salmon with a horseradish crust nestled on a bed of sliced beets (remember, it's eclectic here). End your meal with a
chocolate chip goober cupcake, retouch that lipstick and preen. Breakfast, lunch and dinner.
Torch26 Charles Street, Boston (617) 723-5939$$
Ensconced in a copper-hued room on newly-trendy Beacon Hill, chef Evan Deluty has found his home. The Culinary Institute of America-trained chef worked in Paris and Manhattan before coming home to Boston and opening Torch, a showcase for his classical training and deft touch. It's straight-ahead French bistro fare here as seen in the chestnut soup with bacon and chive and the seared foie gras with a green apple and juniper compote. Deluty's hanger steak is a gem, resting on a potato puree and enveloped in a decadent truffle vinaigrette. Or you might prefer the perfectly roasted half chicken with pearl onions and a garlic mash. Intimate, romantic and fantastic. Dinner only.
Tremont 647647 Tremont Street, Boston (617) 266-4600 $$
In the forever-hot-and-happening South End, hipsters prance from one restaurant to the next in search of the best (read: coolest) food. High on the food chain is chef Andy Husbands, whose corner hang is the place for "Adventurous American Cuisine." Fortunately, Husbands can back up the boast, since his menu offers amusing renditions of Latin, Southern, Italian and Asian cuisine. How about housemade chicken chorizo in a chunky remoulade with an onion ring salad for starters? It works. Another original trick is a grilled tuna steak with a Malaysian salad and a spicy mustard drizzle. Heading down south, the grilled skirt steak with fontina-stuffed 'tater tots and bacon-braised Brussels sprouts is both delicious and fun. And if you're not having enough fun yet, return for the Sunday pajama brunch, an absolute hoot. Dinner Mon-Sat; Sunday brunch.
