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The latest addition to Ana Sortun’s restaurant empire turns up the volume on her signature eastern Mediterranean approach.

For his second restaurant, superchef Tony Maws dials back on the flourishes and works wonders with a grill. With a little more consistency, this Somerville newcomer might truly shine.

A Charles Street stalwart gets a fresh makeover (and a stellar duck dish) from a talented young chef. If only his ensemble could get it together.

Tim Maslow’s Italian-inflected Washington Square newcomer trades on potent bursts of unconventional, nuanced flavors—and an uncanny knack for house-made pasta.

When a haute-cuisine-trained, locavore-leaning chef tries his hand at Germanic biergarten fare, curious (and often delicious) things happen.

There’s plenty to love already about Fort Point’s ambitious and earnest new culinary artwork in progress (including a stellar $19 steak).

Fifteen years later, has Barbara Lynch’s original flagship been reborn?

Though it bears resemblance to Copenhagen’s Noma, this Back Bay spot has a charm all its own.

A new steakhouse comes to the South End.

The latest Italian newcomer favors authenticity over flash, mostly to great success.

A little restraint is all that this Newton Centre restaurant needs to become this critic’s next great love.

Will Gilson attempts to fuse New England fare with modern technique—and, mostly, succeeds.

Chef Chris Parsons’s inventive techniques make for greatness at his new Milton restaurant—some of the time.

This South End newcomer has some work to do before it can become the next neighborhood success story.

A unified kitchen is turning out food that’s better than ever.