This sophomore effort from Jon Shook and Vinny Dotolo of Animal features seafood-centric fare inside a nautical-inspired space. [Eater 38 Member]
Chef Michael Voltaggio tries to stretch the boundaries at his Melrose restaurant, and this octopus dish made with ink shells, young fennel and pimenton is a standout dish. Read more.
There's heavy emphasis on house-cured meats, pizzas, and pastas, with unexpected and inspired flavors. The beverage program here, from cocktails to wine, is a hit, too. [Eater 38 Member]
Ari Taymor's first venture is dedicated to impeccably sourced hyper-local ingredients presented in a rather unique and innovative manner. [Eater 38 Member] Read more.
A wood-burning oven churns out small meat and veggie-centered plates, but don't try and snag a photo. The use of cell phones inside the restaurant is "politely discouraged." [Eater 38 Member] Read more.
