Retro exterior and interior design and a fantastic blend of Asian and Latin cuisine set the lively and whimsical tone at Betty's Wok and Noodle Diner. The chef's creativity is alive and well; some samplings are vegetable stuffed egg rolls, curried onion rings, a coconut custard quesillo and a banana bomba of fried plantain wontons. Patrons also have the option of creating noodle dishes to their own specifications. This hip eatery is in the art district across from Symphony Hall.
Think of the calm and unity of Feng Shui with the remarkable creations of celebrity chef Ming Tsai and you have Blue Ginger, an East-West Bistro. Chef Ming and his wife Polly opened their restaurant in Wellesley in 1998. Working in an open kitchen, the team of chefs creates such delicacies as Indonesian curry pasta with organic coconut shrimp or panko herb-crusted chicken breast; three-vinegar sautéed shrimp with roasted garlic fingerling mashed potatoes and spicy asparagus salad; tea-smoked salmon and beef carpaccio with fresh wasabi; and shiitake-leek spring rolls with three-chile dipping sauce. These are but a few examples from Chef Ming's truly original menu.
Restaurants are plentiful in the historic North End, an area rich in tradition and renowned for authentic Italian cuisine. Cantina Italiana is likely the oldest in the neighborhood, serving wonderful favorites of caprise, risotto, gnocchi and parmigiana since 1931. The current chef, Ciriaco "Chuck" Colella, was inspired by his mother's cooking in southern Italy. Chef Colella began as a pastry chef and later honed his skills at the Modena Academy Culinary School in Italy. Guests will enjoy savory Italian dishes in a casual atmosphere.
Another North End gem is The Daily Catch. This tiny eatery-less than ten tables-is a local favorite and serves some of the freshest Sicilian-style seafood in town. A line is typical during peak dinner hours, but it's worth the wait. A wonderful aroma of garlic and fresh herbs wafts from the open kitchen.
A North End residence dating to 1820 is home to Mamma Maria, which opened in 1984. Here are several private dining rooms with elegant Colonial décor that is warm and comfortable. The chef offers a very nice selection of upscale and creative dishes with a focus on Italian cuisine; the classic carpaccio from Harry's Bar in Venice is a delight. Other favorites are the hand-rolled pappardelle pasta with roasted Sonoma rabbit; and slow-roasted veal shank, served in classic osso-buco style with saffron risotto. The menu offers warm and cold antipasti, roasted meats, grilled seafood and Italian specialties; the flavors of each and the personable service are memorable.
Decadent confections also lure the local clientele to Finale. This "dessert restaurant" offers light dinner fare, but the main draw is dessert-luscious homemade cakes, crème brûlée, tiramisu and more. Treats are created daily and offer such eye appeal, they're hard to resist. This is a popular stop after a show or a Red Sox game; the dress code ranges from jeans to tuxedos. There are two locations, one near Boston Common and the other in Cambridge.
Located in a historic brownstone in fashionable Back Bay, L'Espalier is one of Boston's premier "special occasion" restaurants. The intimate and sophisticated atmosphere complements the culinary service and delivery of exceptional and innovative modern French cuisine. Three-course prix fixe or seven-course degustation (chef's choice) menus change seasonally. In addition to a standard meat and fish menu, there are caviar and vegetarian degustation menus.
Next door to the Harvard Club in the Eliot Hotel, Clio is another "must stop" for those who appreciate unusual and creative cuisine. Chef Ken Oringer creates a menu of remarkable French dishes with a strong Asian influence. The menu changes often, and these are only a few of the gastronomic possibilities: cassolette of lobster and sea urchin, Jerusalem artichoke soup, slow-cooked wild Alaskan king salmon and phenomenal pastries.
Chic, upbeat decor sets the tone for Meritage, a new concept in dining. Here, the wine is chosen first-with food to match. Arranged by characteristics of wine suitable for pairing, the seasonally changing menu lists small starter-sized portions or large plates. Typical dishes include rack of lamb, braised pork cheeks, ostrich fan filet, quail, duck, rabbit and fresh seafood. Presentations are truly artistic. A knowledgeable staff provides attentive, unobtrusive service.
The historic institution of Locke-Ober is now under the accomplished and capable hands of Lydia Shire, who has managed to maintain the "Old World" charm and delight her guests with both contemporary and classic cuisine. The menu reflects a traditional steakhouse with creative flair: Black Angus filet mignon with béarnaise sauce; sirloin steak au poivre; wiener schnitzel; swordfish with crisp calamari, artichokes and saffron aïoli. Steeped in history, the restaurant opened in the 1880s and generally excluded women. In fact, female diners were only allowed to enter during morning hours, a policy still in effect well into the 20th century. Thankfully, times have changed, but the décor is preserved, offering a glimpse of another era along with a taste of incredible cuisine.
Jasper White's Summer Shack sets out to create the atmosphere of a New England clambake, and it succeeds. This lively restaurant, with locations in Back Bay and Cambridge, looks like a rustic clubhouse-a big, open space with picnic tables, paneled walls and lights strung from the ceiling. Diners get to experience not only the feel of a Yankee feast but the fare as well. Steamers, lobsters and corn on the cob will appeal to any landlubber.
Bistro, wine bar, delicatessen- The Butcher Shop captures the essence of a European market in the South End. The storefront overlooks Tremont Street through large picture windows; at the back of the restaurant are large display cases of meats, cheeses and pate. Menu selections include crispy duck confit salad, veal schnitzel, hot dog à la maison and a selection of artisanal cheeses. The entire staff is knowledgeable about wines, preparations, quality and pairings. A butcher is also on hand to answer questions.
Metropolis Cafe is a charming and intimate eatery serving New American cuisine with a strong Mediterranean influence. This South End café uses the freshest seasonal ingredients. A few items to whet the appetite are crab and cod cakes, pan-seared scallops and crème brulee.
Chefs-and brothers-David and Bob Kinkead are going head-to-head in their South End venture, Sibling Rivalry. The menu is terrific and unique, with a list of common ingredients in the center for each chef to use in dishes of his own. On a night when rosemary and garlic are featured, Chef David may prepare Duxbury mussels with rosemary, grainy mustard, garlic and cream. Chef Bob might offer braised lamb shoulder and grilled rump of lamb with fava beans, baby leeks, garlic confit and a rosemary merlot sauce. This is an exciting and flavorful dining experience with a highly trained staff and trendy décor.
Chef Todd English has taken his Olives concept across the country and all the way to Tokyo, but the original is here in Boston. Olives remains a destination for rustic and creative Mediterranean-inspired fare. The menu evolves seasonally but always lists dishes made from handmade pasta, organic produce and fine selections from land and sea.