Abe & Louie’s
Did you think Boston could serve up all that surf without turf? The city has no shortage of steakhouse but this one is among the most revered and lives up to its reputation for stellar service and straightforward takes on seafood and meat. Takes notes.
The Brewster Fish House
A respite from the traffic and the walk-up clam shakes, this longtime local and dependable restaurant serves up New England favorites with seasonal ingredients.
Tim and Nancy Cushman remain among the most underrated operators in the country, despite awards, two New York City restaurants and an izakaya concept, Hojoko, in the Fenway neighborhood. Deft execution and unwavering attention to detail are traits likely to impress any chef.
The menu is a compilation of two accomplished chefs—Ken Oringer and Jamie Bissonnette—determined not to be hemmed in by culinary borders. It can be done.
Imagine two restaurant veterans James Beard awardwinning chef Susan Regis and Hi-Rise Bread Company founder Rene Becker. Then imagine a French take on a New England restaurant that Julia Child would have appreciated and you’ve nailed this much-acclaimed restaurant in Cambridge.
Union Oyster House
Tourist trap? Definitely. But it gets props for being the longest-operating restaurant in the country. The next time one of your cooks complains about making the same dish for the umpteenth time, just say 1826, the year this restaurant first began serving traditional New England fare.
Michael Scelfo, who made a name for himself with Alden & Harlow, proves that running a second Cambridge restaurant that’s walking distance from his first one helps with being on point as in Waypoint. Casual and sleek, the restaurant offers coastal fare such as uni bucatini with smoked egg yolk and pecorino and locally raised lamb shoulder with anchovy, marrow beans and pickled lemons.