Best of Boston

Chef George Willette’s menu of New England-with-a-twist fare is murder on decision-making. Should we start with Hudson Valley foie gras or Brie-cranberry spring rolls? Sea scallops with pineapple-raisin relish or curry-rubbed duck? Why, oh why, hadn’t we brought friends? So we went the responsible route and ordered everything—plus the Thai-roasted cauliflower on the side. Five clean plates later, we were glad we left our pals behind.