Best of Boston

Nineteenth-century urban planning may have transformed an ocean inlet into the Back Bay neighborhood, but about 150 years later, inspired chef Michael Serpa is still filling it with (fabulous) Mediterranean-inspired fish: sea bream, whole-roasted and sauced with parsley, mint, and oregano; swordfish with champagne mango and rose harissa; and salmon crudo augmenting towers of oysters and crab salad. A whip-smart wine list—including a nice pool of reds—pays equal attention to terroir.