Top Restaurants in Boston

For years, Bostonians and tourists have been vying for reservations, and getting them hasn't gotten easier since the James Beard Foundation named Tony Maws Best Chef, Northeast. Maws is hailed for his "nose to tail" cooking philosophy and delights patrons with dishes such as house-made rye flour spaghetti with kid goat confit, charred tomato and eggplant. If you're feeling indulgent, opt for the The Ultimate Craigie Experience, an eight-course prix fixe.

Dining at Oleana is an unforgettable experience thanks to chef Ana Sortun's innovative Mediterranean cuisine. Take the unconventional cheese plate with homemade string cheese, spiced figs, and the house-made shanklish. Unusual flavors and textures are Sortun's specialty, as epitomized by an entree of trout spanakopita with cucumber, avocado and salmon roe. The sheer number of elements that goes into each dish astounds, but it all comes together in gastronomic harmony.

If you're looking for upsale Italian cuisine (and inside a hotel, no less), check out Rialto, located inside the Charles Hotel in Cambridge. Chef Jody Adams ("Top Chef Masters") puts her own contemporary twist on dishes inspired by the various regions of Italy. Take, for instance, lobster bucatini with green and red tomatoes, chilis, and saffron, or perhaps you?d fancy a grilled pork rack with milk braised belly, buckwheat polenta, mushrooms, black kale, and capers. This definitely beats red-checkered tablecloths and fried calamari.

Barbara Lynch, one of several well respected chefs in Boston, has built a veritable culinary empire in Boston, with Menton her latest venture. The restaurant may feel very modern and severe at first with its monochromatic color scheme, but the servers create an atmosphere of warmth and friendliness. The cuisine at Menton combines French and Italian, and the meeting of cultures results in dishes such as the kataifi wrapped langoustines, which come with peas, pumpkin seed oil, and pickled rhubarb.

After several years at Beacon Hill Bistro, Jason Bond ventured out on his own with Bondir, where he serves modern American cuisine. The dishes are pristine and elegant, and the atmosphere rustic and cozy. The menu changes daily, taking full advantage of New England-grown ingredients. Expect dishes such as fresh tagliatelle with locally foraged mushrooms, fresh American chestnuts and black kale. As far as top Boston restaurants go, Bondir is under the radar, but it won't be that way for long.