Restaurants in Massachusetts
About 20 minutes from the city, this unassuming Brookline joint is often lauded as the best sushi restaurant in the Boston area. The no-frills interior is extremely small, with only an eight-seat sushi bar and one additional table beside the front window.
Sip local brew on tap and order a hand-ground burger with chèvre or crab cakes.
The eatery serves solid—as its name would suggest—Tuscan food like roasted organic chicken with fennel, garlic, sage, and olives.
Renowned chef Barbara Lynch, also the owner of Boston’s B&G Oysters and No. 9 Park, draws on her on own memories of traveling in France and Italy to create an innovative dining experience at this Shawmut eatery.
Housed in a nondescript brick building in Central Square, Green Street first opened during the Great Depression and holds Cambridge’s longest-standing liquor license.
What It’s Like: The “Combah,” as it’s affectionately called by
Cape locals, earned its spot in the annals of destination dining when
it opened back in 1978 in what is arguably one of the greatest
Cap’t Cass Rock Harbor Seafood is a funky BYOB in Orleans with wood floors, shelves lined with old seashells, handwritten menus taped to the walls, and colorful buoys covering the exterior. Get there on time because the hours are strict (11 a.m. to 2 p.m.).
Enjoy Gallic classics like wine-braised rabbit with parsnips.
In the spirit of brotherly competition, chefs David and Bob Kinkead established this South End success in 2004. The restaurant is based on an unusual concept: a “dueling” menu featuring each brother’s take on the same main ingredients.
Working the same mojo that’s put them on speed-dial for New York City celebrities (the regulars at Sfoglia’s Manhattan location include Tom Cruise and Jerry Seinfeld), chef-owners Ron and Colleen Suhanosky have a deep understanding of how Italian-food lovers want to eat.
Restaurateur Christopher Myers and his fiancée, chef Joanne Chang (of the beloved Flour bakery), serve distinctive interpretations of Chinese, Vietnamese and Thai dishes like mu la lat wraps (lemongrass pork meatballs, lettuce and Thai basil) and a pork stir-fry with yellow chives, crispy fried s