First, Idaho russets are aged for at least a month before the peeling, cutting, and rinsing commences. Next comes a low-temperature dunk in the fryolator. Finally, the Belgian-style frites are flash-fried to order in a vegetable-oil blend, salted, and corralled into a stiff paper cone—and only then are they ready to be dunked into one of the 12 house-made sauces on offer (we're partial to the curry ketchup, cheddar Duvel, and "Saturday-night chive"). 33 Union St., Boston, MA eatfrites.com.
This off-the-beaten path spot in East Cambridge has been around for decades, yet somehow manages to make us feel like we're discovering something new every time we visit. Such are the wonders of the authentic Afghani cuisine—kaddo, or pan-fried baby pumpkin baked with ground beef, and aushak, or paper-thin ravioli skins with a bright leek filling. Don't pass up dessert—the homemade cardamom ice cream with pistachios is a knockout. 143 First St., Cambridge, MA helmandrestaurant.com.
This swanky spot in the Hotel Commonwealth combines the comforts of a hotel bar—plush chaise lounges, velvet armchairs—with the top-notch libations and luxurious snacks of a craft-cocktail den. Unwind with an Aperol-and-bourbon-laced "Paper Plane" and an order of the raclette-topped fingerling "potato skins," and you just might forget you're not sleeping upstairs. 500A Commonwealth Ave., Boston, MA thehawthornebar.com.
Gordon's is Waltham's answer to one-stop shopping for wine and spirits aficionados. The wine market has a solid foundation in Bordeaux in addition to an impressive international selection; in addition, Gordon's sells a wide range of single-malt scotches and imported tequilas. Added amenities: a gourmet catering service, a glassware department, and an e-mail newsletter listing daily specials. 892 Main Street, Waltham, MA gordonswine.com.
Anyone tired of cheesy, slick portraits on fake backgrounds will appreciate the simply, honest beauty of Unger's work. She prefers her subjects unposed in familiar surroundings with natural light. The result: refreshingly candid and artful shots. And she prints everything in classy black and white on high-quality paper, perfect for a long-lasting family heirloom.
Amid the vibeless businesses catering to tourists around the Common, Thinking Cup reminds us of the downtown that Bostonians deserve: grownup, urbane, and a little sexy. Outfitted with a sweeping marble counter and leather banquettes, this newcomer channels an old-school European café while crafting deeply flavorful espressos, lavish Valrhona-chocolate mochas, and mor—all using Oregon's legendary Stumptown roasts. But the apex of Thinking Cup's artisanry just might be its Pour Over: a single flawless cup, ground and brewed expressly for you. 165 Tremont St., Boston, MA 2111, thinkingcup.com.
Overnighting at a Lenox mansion is a thrill in its own right, so we recommend you combine a sumptuous meal at Blantyre with an equally luxurious stay. Striking tapers, crystal glassware, and courtly waiters set the scene for an extravagant dinner of halibut bouillabaisse, Bordelaise beef tenderloin, and brandy-flavored foie gras. It's okay if it all stimulates another kind of appetite: You are sleeping over. 16 Blantyre Rd., Lenox, MA 1240, blantyre.com.
The décor is worn; the waiters, crusty. The low-priced seafood, on the other hand, couldn't be fresher, and the kitchen knows what to do with it, displaying considerable finesse with battered fried clams, seared scallops, and buttery chowder made with leftovers from the catches of the day. While some people may be put off by the No Name's unfussy shtick—the restaurant famously serves water by the pitcher in tiny paper cups—regulars know it's part of what amounts to one of the tastiest bargains in Boston. 15 1/2 Fish Pier, Boston, MA nonamerestaurant.com.
Where to go when you're craving fantastic raw creations on a burned-out budget: Douzo, near Back Bay Station, which serves up little sushi treasures that are every bit as pristine (if a tad less transcendent) as those at the city's big-price bars. The loungey space is hopping on weekends, but don't let that distract from the kitchen's deft flavor-texture balancing act, as displayed in the torched toro maki wrapped with asparagus and paper-thin raw jalapeño. 131 Dartmouth St., Boston, MA 2116, douzosushi.com.
The Globe's assault on Herald reporter Beverly Ford, which claimed wrongly that she had made up an interview in the Reverend Accelyne Williams case. Globe reporter Tom Mashberg defended Ford, became persona non grata at his paper, and left shortly after the incident. Meanwhile, you can read Mike Barnicle regularly in the Globe.
With floor-to-ceiling windows and a string-lit terrace showcasing Green Monster vistas, Hotel Commonwealth’s new event space hits it out of the park. Part of the hotel’s recent $50 million makeover, the just-built wing is now the perfect spot for both Sox fans and culinary-minded couples to celebrate their love: The catering menu features dishes inspired by on-site hot spots Eastern Standard and Island Creek Oyster Bar. 500 Commonwealth Ave., Boston, MA hotelcommonwealth.com.
The sadly standard wedding victuals (banal cheese selections, limp veggie platters) find no place on the menus of MAX Ultimate Food, provider of both impeccable service and outstanding cuisine. The company's repertoire marries the creative with the classic: grilled shrimp with blood orange glaze, roasted duck and caramelized shallot tartlet, and lobster blini tied with chive. There's no taste too exotic, no request too outlandish for the indefatigable crew headed by good veterans Neal Balkowitsch and Dan Mathieu—from tiny weddings to big fat Greek blowouts. 100 Magazine St., Boston, MA maxultimatefood.com/.
Drawing from an arsenal of locally sourced produce, Chive whips up such mouthwatering dishes as apple-and-wine-braised short ribs and decadent cocoa-caramel cream puffs. Need another reason to book? To avoid wasting food, the company delivers leftovers to local composting businesses. Virtue never tasted so good. 30 Rantoul St., Beverly, MA 01915, chiveevents.com.
Chef-owner Ben Elliott, whose grandparents started the family farm in the 1940s, grows garden staples and lesser-known heirloom veggies and raises sheep for meat, chickens for eggs, and bees for honey, which translates to the freshest ingredients possible on your wedding plate. His stint as chef de cuisine at Barbara Lynch’s No. 9 Park, meanwhile, translates to creative, beautifully plated dishes—from wild striped bass with tomato agrodolce in the summer to handmade tagliatelle with white-wine-braised rabbit and charred baby onions in the fall. 84 Commonwealth Ave., Concord, MA saltboxkitchen.com.
It's your wedding and all you got was this lousy, rubbery chicken. Make your special day special by hiring Boston Unique Events. Owner Susan Callender puts together wedding menus with a chef s eye, and her seasonal dishes lemon-marinated grilled scallops, warm pumpkin-ginger bisque, seafood crêpes with thyme cream made with fresh ingredients and plated with a subtle flair, ensure the food looks as good as you do. 498 Pleasant St., Watertown, MA bostonuniqueevents.com.