2004 BEST Restaurant, General Excellence, South
Let the foodies subsist on a diet of trendy newcomers. Ten years after it opened, Tosca is still the go-to classic for superb dining in the area. How so? With a string of serious chefs (from Ken Oringer years ago to today’s Kevin Long), all of whom have melded Italian-leaning New American with fresh local produce. And with a menu that can run from rich (wild boar Bolognese) to light (Scituate cod with honey-roasted acorn squash), service that rarely misses a beat, a wine list that’s exhaustive, and a rustic, but elegant granary setting.
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