Sintra

The farther southeast you go in Massachusetts, the more Portuguese influence you’ll find in the food. No one explores the genre quite as inventively as chef Brian Jenkins at Sintra. Drawing on Mediterranean flavors (as well as the coastal bounty at hand), he turns out punchy, unforgettable dishes like fisherman’s stew with fennel, orange, and potatoes in saffron-tomato broth; mussels with chorizo and garlic toast in spicy tomato sauce; and grilled salmon with ratatouille and Sardinian couscous.