Best of Boston

With fish, there’s nothing better than fresh-from-the-ocean, as chef Gilbert Pepin well knows. In season, locally caught seafood arrives daily at his South Yarmouth restaurant and gets turned into servings of chilled Cummaquid oysters, Chatham littlenecks, sautéed halibut, and lobster truffle risotto. To finish, there are wonderful ice creams, also very locally mad—out back in the kitchen.