WHEN MY TEEN-SELF imagined the grown-up editor I’d be someday, the city of Boston was always my backdrop, despite pop culture reinforcing a different East Coast city for aspirations like mine. Massachusetts-born and raised, I left for eight years to attend college and work in Vermont — which, it must be said, is a fantastic place for a budding craft-beer nerd to come of age. But I’ve had the astonishing privilege of covering my beloved city’s dining and drinks ever since.
Boston has some of the best oysters, lobster rolls, and seafood anywhere. It’s long been a beer destination, home to Trillium Brewing Company and a distinctive pub scene. Locals know that there’s much more to the city than the downtown hub — and there’s more to the culture than sports bars and fried scrod (which is Old Boston for whitefish, if you see it on a menu). Today, the dining and bar scene is more exciting than ever, with diverse restaurants and bars worth exploring from Somerville to Dorchester.
This guide is reflective of my true favorites, from staples such as Gracenote Coffee and Flour Bakery, to new restaurants with cuisine that is way more authentically Boston than any pot of beans ever was.
Coffee, Breakfast, and Pastries
Gracenote Coffee
Locally roasted beans
Good days begin with Gracenote Coffee, a Massachusetts roasting company with two cafes in downtown Boston. I’m partial to the standing bar near South Station, with its live-edge wood counter looking out over the Financial District, and microlot coffees on pour-over with tasting notes of...
Good days begin with Gracenote Coffee, a Massachusetts roasting company with two cafes in downtown Boston. I’m partial to the standing bar near South Station, with its live-edge wood counter looking out over the Financial District, and microlot coffees on pour-over with tasting notes of chocolate, strawberry, and clementine. The newer outpost at the nearby High Street Place Food Hall expands the menu (and evening hours) to include wine and specialty cocktails.
Mike & Patty’s
The quintessential breakfast sandwich spot
For a long time, the decadent breakfast sandwiches here were one of Boston’s best-kept secrets. The corner storefront in a quaint and residential neighborhood was the only place to find the signature breakfast grilled cheese and the “fancy” version, made with “special sauce,” red onion, and...
For a long time, the decadent breakfast sandwiches here were one of Boston’s best-kept secrets. The corner storefront in a quaint and residential neighborhood was the only place to find the signature breakfast grilled cheese and the “fancy” version, made with “special sauce,” red onion, and avocado, until a few years ago when the original owners and restaurant’s namesakes sold it to local entrepreneurs, Ania Zaroda and Michael Gurevich. The pair has since opened four new locations throughout the Boston area, including a spot inside High Street Place, so you can order one to go with your Gracenote coffee.
Flour Bakery + Cafe
Decadent delights
Poll a dozen locals about their favorite treat from Flour Bakery + Cafe and you’re likely to get at least a dozen answers. With nine locations in the Boston area from James Beard Award-winning pastry chef Joanne Chang, deliciousness abounds. The “Sticky Sticky Bun” — tender brioche dough filled...
Poll a dozen locals about their favorite treat from Flour Bakery + Cafe and you’re likely to get at least a dozen answers. With nine locations in the Boston area from James Beard Award-winning pastry chef Joanne Chang, deliciousness abounds. The “Sticky Sticky Bun” — tender brioche dough filled with cinnamon-sugar and pecans, coated in rich, dark caramel — is certainly a contender for the ultimate pastry, while others may prefer something less sweet, such as a crisp, buttery croissant. People line up at lunch for the farro-and-roasted-carrot bowl, or a smoked chicken-salad sandwich with pickles and mixed greens. With plenty of nut-, dairy-, and gluten-free choices, Flour is as accessible as it is memorable.
Lunch and Dinner
Brewer’s Fork
Wood-fired pizza and more
I love sending visitors to this wood-fired eatery in Charlestown, Boston’s oldest neighborhood (and a contender for its most charming). Brewer’s Fork is ideal for lunch or dinner, with a menu built around pizza, savory roasted vegetables, and local oysters. Weekend brunch sees creative additions...
I love sending visitors to this wood-fired eatery in Charlestown, Boston’s oldest neighborhood (and a contender for its most charming). Brewer’s Fork is ideal for lunch or dinner, with a menu built around pizza, savory roasted vegetables, and local oysters. Weekend brunch sees creative additions like a wood-fired frittata, decadently topped waffles, and housemade sausages. The restaurant name nods to the draft selection and deep cellar of craft beer, from Belgian imports and specialties from New England breweries to coveted kegs from around the country. This no-reservations spot is casual and family-friendly with ample outdoor seating. It’s also a picturesque walk in either direction to the Freedom Trail and historic sites such as the warship “Old Ironsides” docked in the harborside Navy Yard and the Bunker Hill Monument.
Row 34
Sustainable seafood and beer
Maybe it’s the salty coastal-city air or the bar-scene culture that makes people crave seafood and beer as soon as they touch down in Boston. The cure is a visit to Row 34, an oyster bar that showcases the absolute best of both. It’s deliciously devoted to sustainable seafood. Chef-owner Jeremy...
Maybe it’s the salty coastal-city air or the bar-scene culture that makes people crave seafood and beer as soon as they touch down in Boston. The cure is a visit to Row 34, an oyster bar that showcases the absolute best of both. It’s deliciously devoted to sustainable seafood. Chef-owner Jeremy Sewall, who counts numerous fishermen in his family lineage, credits his grandmother, Ethel, for his popular cold lobster-roll recipe enhanced with a briny crunch of dill pickle. Try yours with a pint of the dry, floral, and fruity Farmhouse Pale Ale by Maine’s Oxbow Brewing Company.
Krasi
An urban oasis for Greek wine and bites
Krasi, the Back Bay wine bar with the most Greek wines available in the U.S., complements its cellar selection with occasion-worthy plates that go well beyond standard taverna fare. Peruse the list of assyrtiko, limnio, and skin-contact wines by the glass — or ask your server for a suggestion....
Krasi, the Back Bay wine bar with the most Greek wines available in the U.S., complements its cellar selection with occasion-worthy plates that go well beyond standard taverna fare. Peruse the list of assyrtiko, limnio, and skin-contact wines by the glass — or ask your server for a suggestion. There are many ways to make a meal, but I suggest starting with tiropita rolls (soft dough filled with Greek cheese) and meze, like dips and charcuterie. I also love the xtapodi (braised octopus), set with various seasonal accoutrements. If you’re dining solo, I recommend sitting at the bar in front of the fire where the meat is roasted souvla-style on long skewers, or, if you’re with a group, sitting on the plush blue banquettes along the opposite wall.
Castle Island Brewing Company
Beer for every palate and pizza
I’m often asked about must-visit Boston breweries, and lately I’m directing people to Castle Island in South Boston, a state-of-the-art expansion that debuted in 2021 from a homegrown local brewing company. With a well-balanced lineup of classic styles, like Keeper India Pale Ale and a...
I’m often asked about must-visit Boston breweries, and lately I’m directing people to Castle Island in South Boston, a state-of-the-art expansion that debuted in 2021 from a homegrown local brewing company. With a well-balanced lineup of classic styles, like Keeper India Pale Ale and a Belgian-style white ale, along with seasonal releases, there truly is something on tap for everyone here. It’s also home to Bardo’s Bar Pizza, a scratch kitchen specializing in a regional style known as bar pie. With crispy-cheese edges and bold topping options such as pickles and hot habanero honey, a slice or three is beer’s best friend.
Comfort Kitchen
Globally inspired cuisine
The opening of Comfort Kitchen earlier this year was one of my most anticipated ever — and not only because the Dorchester restaurant was originally slated for 2020. Two longtime restaurant-industry workers and immigrants from Nepal and Ghana, respectively, Biplaw Rai and chef Kwasi Kwaa, teamed...
The opening of Comfort Kitchen earlier this year was one of my most anticipated ever — and not only because the Dorchester restaurant was originally slated for 2020. Two longtime restaurant-industry workers and immigrants from Nepal and Ghana, respectively, Biplaw Rai and chef Kwasi Kwaa, teamed up with their partners to showcase the food of the African diaspora and connect it to global cuisine, from Asia to the Americas. Located in a fully restored, architecturally significant, formerly city-owned building, Comfort Kitchen also represents an investment in an underserved neighborhood. The menu features elevated comfort food, such as jerk-spiced duck confit with rice and beans and pikliz, a Haitian condiment made of pickled cabbage, carrots, and peppers. Dinner is reservation-only, while the counter-service lunch uses similar ingredients and flavors in sandwiches and bowls.
Shōjō
Boston’s first Asian-fusion small-plates spot
Chinatown is the city’s most densely restaurant-packed neighborhood. With hip-hop beats and anime art, Shōjō stood out there when it debuted in 2012 as the city’s first Asian-fusion small-plates restaurant and cocktail bar. Now, signature dishes like Wu-Tang tiger-style ribs (hoisin-Thai barbecue...
Chinatown is the city’s most densely restaurant-packed neighborhood. With hip-hop beats and anime art, Shōjō stood out there when it debuted in 2012 as the city’s first Asian-fusion small-plates restaurant and cocktail bar. Now, signature dishes like Wu-Tang tiger-style ribs (hoisin-Thai barbecue with peanuts and lime) and Shadowless duck-fat fries (drenched in mapo tofu and kimcheese) are staples of the neighborhood. Restaurateur Brian Moy, who grew up around his family’s Chinatown restaurants, continues to explore next-generation flavor at Shōjō outposts in Cambridge and the Logan Airport, as well as at a chic concept, Nomai, on Boston’s South Shore.
Field & Vine
Well-composed dishes and natural wines
“Down-to-earth” is a cliché, but it could not be more apt to describe Field & Vine. The restaurant in Somerville — a public-transit-accessible city just north of Boston with its own quirky vibe — is a neighborhood spot that keeps things simple with extraordinary finesse. Co-owners Sara Markey and...
“Down-to-earth” is a cliché, but it could not be more apt to describe Field & Vine. The restaurant in Somerville — a public-transit-accessible city just north of Boston with its own quirky vibe — is a neighborhood spot that keeps things simple with extraordinary finesse. Co-owners Sara Markey and Andrew Brady have since opened Dear Annie, a wine-bar collaboration with acclaimed sommelier Lauren Friel. At Field & Vine, the couple let nature sing through Markey’s picks for small-lot wines and craft beer, and Brady’s well-composed dishes such as citrusy raw-fish ceviche with sesame-seed crackers, smoked leg of lamb with radish-herb salad, and blackened lion’s mane mushrooms with saffron-apple butter and pepper relish. Come as you are; depending on the season, snow boots or jean shorts are totally acceptable attire for a meal you won’t soon forget.
SRV
A Venetian-inspired wine bar and restaurant
SRV, named for “the Serene Republic,” aka Venice, draws inspiration from Venetian bacari with cicchetti, or wine bars serving small bites. Let’s start at the marble-topped bar — with a Negroni or spritz in hand, preferably, and an herb-strewn sampling of snacks such as baccalà (salt cod) spread...
SRV, named for “the Serene Republic,” aka Venice, draws inspiration from Venetian bacari with cicchetti, or wine bars serving small bites. Let’s start at the marble-topped bar — with a Negroni or spritz in hand, preferably, and an herb-strewn sampling of snacks such as baccalà (salt cod) spread onto squid-ink toast; spicy marinated olives; and tender pork and beef polpette (meatballs) soaked in sweet-umami tomato sauce. For dinner at a table on the airy other side of the restaurant or on the charming urban-garden backyard patio, seasonal pasta, risotto, and entrees feature heirloom grains and local produce.
Contessa
One of the most-coveted tables in Boston
A rooftop restaurant in the city’s toniest shopping district overlooking the iconic Public Garden, Contessa is in prime position to offer the most-coveted tables in Boston. From the decorated New York City-born, Miami-based Major Food Group (of Carbone and Dirty French fame, among many other...
A rooftop restaurant in the city’s toniest shopping district overlooking the iconic Public Garden, Contessa is in prime position to offer the most-coveted tables in Boston. From the decorated New York City-born, Miami-based Major Food Group (of Carbone and Dirty French fame, among many other acclaimed spots), Contessa takes inspiration from Northern Italy and its luxe surroundings in Boston’s Back Bay. Try the meatballs simmered in butter-mounted mustard sauce, the pasta with a wild boar and chocolate ragu, and a show-stopping 40-ounce Florentine steak. Even the humbly described squash carpaccio (arugula, pumpkin seeds, agrodolce) reveals a stunning spectacle of acidity, sweetness, and vibrant color. So come for the see-and-be-seen atmosphere of this glamorous import, and return because Contessa’s nobility is well-earned.
The Wig Shop
Fanciful drinks
This cocktail-and-Champagne lounge is turning heads with fun, fanciful drinks. The Wig Shop — so named because it replaces a longtime beauty boutique in Downtown Crossing — debuted last fall from the owner-operators of next-door restaurants Bogie’s Place steakhouse and JM Curley, a burger bar....
This cocktail-and-Champagne lounge is turning heads with fun, fanciful drinks. The Wig Shop — so named because it replaces a longtime beauty boutique in Downtown Crossing — debuted last fall from the owner-operators of next-door restaurants Bogie’s Place steakhouse and JM Curley, a burger bar. Fresh takes on standard drinks, such as a dirty martini with olive oil-washed Ketel One, show off alongside “new hairdos,” such as a bourbon-blueberry sipper spiked with sesame oil (somehow, it just works). Even if your palate is more refined than edgy, any cocktail connoisseur will be charmed by “Cinemax After Dark,” a mouthwatering sherry-mango combination with “lots of skin contact,” as the menu winks. Order with confidence; no one will notice you’re blushing in the dim and vibey room, which forgoes bar stools for blue velvet couches. All the better for letting your hair down a little.
Chickadee
A destination on the industrial waterfront
This spot turns out global-Mediterranean cuisine and cocktails crafted with local ingredients — and it’s probably the most “Boston” restaurant on this list. With a name nodding to the Massachusetts state bird, Chickadee is the effort of hometown hospitality hotshots Ted Kilpatrick and John...
This spot turns out global-Mediterranean cuisine and cocktails crafted with local ingredients — and it’s probably the most “Boston” restaurant on this list. With a name nodding to the Massachusetts state bird, Chickadee is the effort of hometown hospitality hotshots Ted Kilpatrick and John daSilva. The pair met while working in Beacon Hill, a cobblestoned, vanguard neighborhood for fine dining, and together, they have made a remote location on the city’s industrial waterfront into a destination and critical success. James Beard-nominated chef daSilva was raised on Boston’s North Shore and is greatly influenced, as our regional cuisine is, by Sicilian and Portuguese fisherman. Think: lobster campanelle, a housemade pasta dish with fra diavolo sauce. I also recommend another menu mainstay: the slow-roasted porchetta with a funky-sweet salad of fruit and fish sauce.
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Jacqueline Cain Writer
Jacqueline Cain is a writer and editor in Boston. She’s the editor of The Food Lens and a former food editor at Boston magazine. Her writing appears in many local outlets as well as Wine Enthusiast, America’s Test Kitchen, and more.
