The 50 Best Restaurants 2012
Our annual list of Boston’s top restaurants. Check out all of our 50 Best Restaurants 2012 coverage.
A Few of Jason Bond of Bondir’s Favorite Things (Photo by Bruce Peterson)
BONDIR Kendall Square
WHY IT’S GREAT: Chef Jason Bond specializes in high-style fare with a dose of quirk—much of it owing to the unusual ingredients he sources. Surrounded in the tiny, warmly-lit dining room, though, you’ll feel right at home no matter what you order. (Oven-roasted crickets? Absolutely.) WHAT TO ORDER: Any of the soups, spice-poached beet salad, chocolate-lemongrass pana cotta. INSIDER TIP: Most dishes on the menu are available as half portions, which makes it easy to try much of the menu in a single evening. Take a closer look at Jason Bond’s favorite things. Bondir, 279A Broadway, Cambridge, 617-661-0009, bondircambridge.com.
THE BUTCHER SHOP South End
WHY IT’S GREAT: This wine bar pairs the heart of a steakhouse (choice rib-eyes, racks of lamb) with the soul of a Barbara Lynch restaurant. That means silky pâtés, hearty pastas, and desserts begging for a glass of carefully chosen moscato. WHAT TO ORDER: The charcuterie platter; steak tartare. INSIDER TIP: The deli case in back features all manner of cured and fresh meats to go. The Butcher Shop, 552 Tremont St., Boston, 617-423-4800, thebutchershopboston.com.
Catalyst in Kendall Square. (Photo by Anthony Tieuli)
CATALYST Kendall Square
WHY IT’S GREAT: Will Kovel’s industrial-chic Kendall Square bistro is a study in informal elegance. Whether you’re in the mood for delicate upscale fare like seared scallops and Taleggio-ravioli-topped tournedos of beef—or just a really great bacon cheeseburger—you’ll feel perfectly at home here. WHAT TO ORDER: Yellowfin tartare with wonton chips; scallops with lobster-bisque emulsion; cavatelli with chicken oysters, bacon, and black truffle. INSIDER TIP: Ask about the prix-fixe menu option when booking in advance. Catalyst, 300 Technology Sq., Cambridge, 617-576-3000, catalystrestaurant.com.
WHY IT’S GREAT: At Ceia, chef Patrick Soucy draws on the cuisines of Portugal, Italy, France, and Spain to create an eclectic genre that’s all his own. Spicy morcilla with San Marzano tomatoes over crostini, and porcini-studded lamb polpetti with a splash of madeira wine are just a couple of examples of his inspired fusion. WHAT TO ORDER: The Manchego-and-prosciutto-topped Kobe burger; rib-eye with truffle fries and barbera-mushroom sauce. INSIDER TIP: On Tuesdays, Ceia offers a three-course meal paired with wines for just $38. Ceia, 25 State St., Newburyport, 978-358-8112, ceia-newburyport.com.
A Peek Into Clio’s Toolkit (Photo by Bruce Peterson / Styling by Kara Butterfield)
CLIO Back Bay
WHY IT’S GREAT: It’s not enough here to serve the butteriest seared foie gras, earthiest escargot, and most tender buttermilk-braised chicken. A variety of molecular powders and extracts keep the dishes as texturally and visually intriguing as they are delicious. WHAT TO ORDER: Foie gras laquee; fresh dug beet salad; chocolate coulant. INSIDER TIP: Take the fine-dining experience a step more casual by ordering from an abridged menu at the bar—all while enjoying bar manager Todd Maul’s avant-garde cocktails. Peek into Clio’s toolkit. Clio, 370A Commonwealth Ave., Boston, 617-536-7200, cliorestaurant.com.