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With its superbly-rendered French- influenced New American cuisine and classic elegance, Aujourd’hui at the Four Seasons is routinely lauded as the best restaurant in Boston. Guests dine on tables draped in Italian damask linen amid potted palms and oil paintings while enjoying unparalleled views of the Public Garden. It remains to be seen whether Aujourd’hui will retain its culinary distinction now that longtime chef Ed Gannon has left, but its likely the extensive, mostly-American wine list, will remain. Two private dining rooms, Le Matin and Le Soir are available for private functions and seat up to 16 people.
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10.15pm. While Boston restaurants come and go like New England weather patterns, this bright, homey bistro in the South End has delighted its loyal fans for more than 15 years with seasonal menus and hearty bistro fare. Chef/owner Gordon Hamersley, a fixture on premises in his signature baseball cap, emphasises fresh, regional ingredients popular staples such as his grilled mushroom and garlic sandwich on peasant bread and slow-cooked lamb shank with white beans and escarole. Hamersley recently bowed to pressure and collected his signature recipes in a cookbook. Service is appropriately unpretentious, and in the summer, diners should take advantage of the bistro’s fabulous South End location and walk off that warm apple tart during a stroll through the neighbourhood.
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Boston Harbour Hotel executive chef Daniel Bruce, one of the city’s foremost oenophiles, created the annual Boston Wine Festival at the hotel, and recently, opened a permanent forum to showcase his love of the grape in Meritage – a restaurant that marries Bruce’s passions for food and wine. The contemporary-styled restaurant’s small-plate concept allows guests to sample many varieties of wine. Rather than typical menu headings, Meritage’s menu lists the type of wine, such as 'light whites’ or 'spicy/earthy’ reds underneath which are recommended dishes such as pan seared Nantucket scallops for the former, and prosciutto wrapped venison loin, for the latter. But don’t be afraid to ask for extra help – the restaurant’s staff is unfailingly knowledgable and makes novices feel welcome.
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At Upstairs on the Square, the food is even more notable than the decor, and that’s saying a lot. This exuberant spot in the heart of Harvard Square is a veritable jewel- box of pinks, greens, gilt and zebra stripes. And yet the food, both downstairs in the more casual Monday Club and upstairs in the formal Soiree Room still manages to grab the spotlight. Favourites from the artisanal menu upstairs, include Duxbury oyster stew with sturgeon caviar, and rabbit with bacon, wild local mushrooms and greens. Waits can be long and space at the small bar downstairs is limited so be sure and make a reservation.
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