Accolades

  • Best New Restaurant
    Boston Phoenix
  • Dish of the Year
    Boston Globe
  • Best New Restaurants
    Boston Globe

My Restaurants

Where I Eat

Behind the Scenes

Panko-fried oysters
"The deep-fried oysters with black eyed peas and cabbage are an unusual combination, but you get an amazing blend of flavors from the creaminess to the acidity from the cabbage."
Chef Diana Kudajarova reviews  at post.venue.name
Meze bar
"Eggs for breakfast are totally overrated. A platter of meze at Sofra packs a wallop of flavor and is full of vegetables (your mother would be proud)."
Chef Diana Kudajarova reviews  at post.venue.name
Baked goods
"Possibly the best American-style baked goods in the city—beautiful muffins the size of your head, scones that break apart just so, and spectacular coffee cakes."
Chef Diana Kudajarova reviews  at post.venue.name
Burnt caramel ice cream
"This is super rich and creamy ice cream, and absolutely the best in Boston (no matter what everyone else says). While burnt caramel holds a special place in my heart, there are always interesting new flavors, and many of them are well worth sampling."