Chef

Eric Gregory

"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."

"Oishii gets the best tuna, and this roll has the perfect mixture of Japanese mayo and hot sauce. It's spicy and refreshing at the same time."

"This is the best burrito outside of San Fran's Mission District. The braised carnitas, guacamole, salsa, and beans come together so well. They make for a simple, classic burrito."

"You can never go wrong with pork pâté in a sandwich with house-pickled radishes and onions."

"This is a straightforward burger with iceberg lettuce, tomato, and a sesame bun. It has a small four-ounce patty, the perfect ratio of meat to bun. I order it with fries and a Harpoon IPA."

"A simple classic, but delicious nonetheless. I'm a sucker for grilled cheese with an egg on top, and this place is a block from my house. What else can I say?"