Chef

Dana Love

"Gravy-injected baked potato with cheese and bacon. Need I say more?"

"I'm never disappointed at Deuxave. You can't go wrong ordering anything here, but this is one of the best desserts I've ever had. It's PB & J for adults."

"This braised rabbit is a refreshing take on a classic Italian cacciatore dish. The addition of chanterelle mushrooms and green olives lends brighter notes to the dish."

"This is a great spot for a late-night sandwich created by local chefs. This one—with smoked turkey, bacon, Havarti cheese, and cranberry-chipotle sauce—is served on a flour tortilla alongside some awesome potato salad."

"This simple dish is difficult to find done right, but chef Jasper White, known for his seafood specialties, uses only the freshest local clams from nearby Ipswich."

"This high-end spot has a unique knack for pasta, and their ravioli di Ouvo is one of them. Raw egg yolk replaces cheese filling in these raviolis, and the dish is served over a brown butter, sage, and Parmesan sauce."