Best of Boston

From sujuk “cheesesteaks” to lentil nachos with spicy feta fondue, chef Cassie Piuma’s spin on the traditional meyhane is chock-full of revelatory small plates (what other restaurant sends dim-sum-style trays of spiced fried chicken floating around the dining room?). Considering that it’s nearly impossible to snag a weekend table here with less than two months’ notice, it’s obvious Piuma is still surprising diners, even six years after opening.