Best of Boston

Thanks to new chef Seth Fernald, who hails from the dearly departed Federalist, it’s easy to attain euphoria at Soma. Menu standards like ‘Duck, Duck, Goose,’ a crisp-skinned duck breast served with foie gras butter and sautéed brussels sprouts, are impeccable. Specials such as gray sole-enveloped honshemeji mushrooms with a ricotta-stuffed squash blossom beguile at first bite (‘Like spring on a plate,’ one diner mused). If that doesn’t leave your head spinning, the house-infused bourbons and raspberry-kumquat martinis certainly will.