It's safe to say Chris Parsons has a love affair with New England seafood. The menus at his diminutive Winchester restaurant read like a roll call of the Atlantic's tastiest yield: salt-roasted Wellfleet clams with chorizo; fried Island Creek oysters with snap peas and baby basil; Maine lobster with bacon and chanterelles. Add in Parsons's strong commitment to produce from local, sustainable farms, and Catch is, well, an excellent catch.
Runner-up: Summer Winter
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