• Grand Chef
    Relais & Châteaux
  • Best Chef: Northeast
    James Beard Foundation
  • Nominee for Best New Restaurant (Menton)
    James Beard Foundation
  • America’s Top 50 Restaurants (No. 9 Park)
    Gourmet magazine
  • Best New Chefs
    Food & Wine
  • Best Chef
    Boston Magazine
  • Best New Restaurants (Menton)
    Esquire magazine
  • Nominee for Outstanding Restauranteur
    James Beard Foundation
  • ChefsFeed Winner
    One of the Best Things to Eat in BOS

My Restaurants

Where I Eat

Behind the Scenes

Chef Barbara Lynch reviews  at
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Chef Barbara Lynch reviews  at
"Grilled Shrimp & Butter Lettuce Salad ➡️ avocado & egg, buttermilk dressing, chorizo breadcrumb @bandgoysters"
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From My Menu

Chef Eric Gregory reviews Prune stuffed gnocchi at No. 9 Park
$$$$ | Italian | French/Belgian
Beacon Hill
"Pairing sweet prunes with foie gras is amazing. It kind of has a nuttiness and gaminess that is great, and the gnocchi is always perfectly cooked. This Boston classic is not to be missed."
Chef Ana Sortun reviews Tagliatelle bolognese at Sportello
$$$ | Italian
"This is the ultimate comfort bowl of pasta. Everyone loves tagliatelle bolognese, but Sportello takes the cake by topping it with fried basil."
Chef Matthew Jennings reviews Hot dog à la maison at The Butcher Shop
$$$ | Specialty Shop | Modern | American
South End
"When it snows in Boston, one of my favorite things to do is shuffle to the South End and pull up a bar seat at The Butcher Shop, where I'll tuck into some snacks while the snow swirls outside. The cured meats are divine and the wine list is fun and interesting. But it's their take on the simple hot dog that gets me every time. Talk about elevating comfort food—this is a tasty wiener."
Chef Jeff Fournier reviews Oysters at B&G Oysters
$$$ | Seafood | Italian
South End
"Oysters are a very personal food choice, and my favorite is from Cotuit. What I love about B&G Oysters is that they have over six types of oysters at any given time, from sweet and creamy Kumamoto to larger, brinier Long Island Blue Points."
Chef Joshua Lewin reviews Tagliatelle at The Butcher Shop
$$$ | Specialty Shop | Modern | American
South End
"Although the charcuterie board is always tempting and fantastic, the real star here is the tagliatelle Bolognese for lunch. It's rich, tender, and properly cooked with just enough liver. If it's available, the dinner special of pork loin and fried clams over a bed of potatoes is also another perfect dish."

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