Yvonne's reopened the historic Locke-Ober space on Winter Place in Downtown Boston in 2015 as a modern supper club. Globe-trotting menu, late-night kitchen until 23:00.
Signature dishes: Truffle cacio e pepe, Wagyu meatballs
Must order: Truffle cacio e pepe with grated Parmigiano-Reggiano.
Tip: Find the unmarked door inside the Yvonne's hair salon entrance. The library room is the quiet seat.
Address: 2 Winter Place, Boston, MA 02108
Allan Rodriguez opened Nine in August 2025 in the former No. 9 Park space on Beacon Hill in Boston, with longtime chef Andrew Simonich on the line. French-European menu, gin-focused bar.
Signature: Steak tartare, Uni spaghetti
Order: The uni spaghetti, the only dish Simonich carried over from No. 9 Park.
Tip: The Gin Palace bar pours 80 gins from around the world; sit there for the easier walk-in seat.
Joanne Chang and Christopher Myers run Myers and Chang on Washington Street as a pan-Asian diner in Boston's South End since 2007. Chinese, Taiwanese, Thai and Vietnamese plates.
Signature: Dan dan noodles, Tea-smoked pork ribs
Order: The dan dan noodles with house-ground Sichuan peppercorn.
Tip: Cheap Date Mondays runs a fixed $50 menu for two. The bar pours an excellent gin cocktail list.
Legal Sea Foods on Long Wharf, near the New England Aquarium in Boston, has anchored the chain's flagship since 1968. Boston clam chowder, the recipe served at every presidential inauguration.
Signature: New England clam chowder, Lobster pie
Order: A cup of clam chowder, the recipe served at five presidential inaugurations.
Tip: Lunch with a harbor-side window is the best seat. The raw bar runs daily until 22:00.
Brothers Kenshi and Seizi Imura run Cafe Sushi on Mass Ave near Harvard Square in Cambridge since 1984. A James Beard finalist sushi counter; in-person dining returned December 2025.
Signature: Omakase nigiri, Hamachi sashimi
Order: The full omakase, $90 for 10 pieces and one cooked dish.
Tip: Twelve counter seats only; book on Tock 30 days ahead. Take-out bento boxes are the off-menu deal at lunch.
Allan Rodriguez opened Nine in August 2025 in the former No. 9 Park space on Beacon Hill in Boston, with longtime chef Andrew Simonich on the line. French-European menu, gin-focused bar.
Signature: Steak tartare, Uni spaghetti
Order: The uni spaghetti, the only dish Simonich carried over from No. 9 Park.
Tip: The Gin Palace bar pours 80 gins from around the world; sit there for the easier walk-in seat.
Neptune Oyster on Salem Street has run the city's defining raw bar in Boston since 2004. 42 seats, no reservations, Gulf of Maine lobster roll on a buttered split-top bun.
Signature: Lobster roll, Oysters on the half shell
Order: The hot-buttered lobster roll, full-claw and tail, with fries.
Tip: Put your name on the iPad at 16:30, walk to a bar, and return when they text. The 20:00 wait can run 90 minutes.
Union Oyster House on Union Street has shucked oysters in Boston since 1826, the oldest continuously operating restaurant in the United States. Daniel Webster's seat is still at the bar.
Signature: Oysters on the half shell, Clam chowder
Order: A dozen Wellfleets at the U-shaped bar and a cup of clam chowder.
Tip: Skip the dining-room tables and sit at the historic raw bar. The bar is the original 1826 plank.
