Best of Boston

With choices like green eggs and ham and root beer floats, the Art Cliff’s menu is a bit like that of a child’s tea party. The tastes at this ’40s-era diner, however, are pure refinement. Former fine-dining chef Regina Stanley uses ingredients from nearby Morning Glory Farm for her creations; highlights include sweet potato biscuits with maple butter, and asparagus, tomato, and goat cheese frittatas. The pecan-stuffed pancakes alone have brunchies of all ages lining up on the vinyl counter stools seven days a week.