Experimental Culinary Art At 10 Great Restaurants In Boston

The winner of numerous awards, Menton has stirred up Boston’s culinary scene. It has an exquisitely elegant take on French cuisine that combines traditional sophistication with a modern twist. This seems to be the restaurant’s direction for both its menu and design. Set in the historic Fort Point, the restaurant’s interior design pays tribute to the building’s history whilst incorporating modern undertones. Menton’s effortles combination of different eras, genres and cuisines produces a memorable dining experience.

Clio is noted for its complex combinations of ingredients that both surprise and shock the diner. Oringer’s experimental approach promises unique and unforgettable dishes, forging a niche within Boston’s culinary world. The tasting menu is highly recommended for its creativity, as is their take on foie gras.

Chefs at 80 Thoreau offer a sophisticated dining experience due to their selective ingredients and intricate culinary techniques. The restaurant prides itself on using local products which injects a freshness and simplicity to the dishes. The portion sizes are generous, the presentation elegant and the atmosphere relaxed. 80 Thoreau has a thorough list of fine wines to compliment the dishes they serve. The restaurant extends their passion for wine by inviting in wine connoisseurs to discuss selected wines

Island Creek Oyster Bar value the sourcing of their ingredients. The restaurant aims to educate their diners on the role of the farmers, oyster growers, harvesters and fisherman in the overall process. This additional knowledge heightens diners’ understanding and appreciation of their meal. Simply ask the attentive staff about a chosen dish for an in-depth explanation of the food’s origins. Oysters are, of course, the restaurant’s specialty and the list changes on a daily basis according to what has been freshly caught. Island Creek Oyster Bar is enjoyable for its energetic vibes, dynamism and pure passion for food.

Deuxave’s urban setting was perfectly considered during the design process, and the restaurant succeeds in its desire to create a cosmopolitan and sophisticated ambiance. The skyline is cleverly incorporated into the interior through the use of mirrors, capturing the ever changing urban landscape. The dishes are heavily influenced by French cooking but adapted to incorporate American twists, all at reasonable prices. Deuxave is a fashionable place to indulge in affordable French cuisine.

O Ya‘s open kitchen gives diners the opportunity to appreciate the creativity and care that goes into the handcrafted sushi. O Ya holds regular events such as Sake School, which gives enthusiasts an opportunity to taste and learn about sake from experts. They will not only learn about sake itself but also which dishes compliment this Japansese beverage.

Head chef Tim Wiechmann has worked under some of the most prestigious chefs such as Joël Robuchon, which speaks volumes in terms of his culinary direction. Having gone through formal training, Wiechmann’s approach to food is technical, professional and innovative. Bronwyn, Wiechmann’s second restaurant, is impressively furnished with Gothic touches – regal chairs slide under handmade tables, as antique iron chandeliers swing overhead.

Lumiere Restaurant prides itself on fostering relationships with local farmers and fisherman, using these fresh products to enhance their culinary creations. Situated just outside of Boston, it is worth the trip for their renowned cocktails alone. Unpretentious, welcoming and attentive, the staff are knowledgeable about the food they serve. With Lumiere’s extensive list of wines, fresh food and relaxed atmosphere it is no wonder this venue is so popular with Bostonians.

Tavern Road incorporates creative expression into the dining experience. Head chef Louis Dibiccari is involved in Boston’s underground culinary art scene and has merged disciplines by collaborating with artists in events such as ‘CREATE: six artists, six chefs, one canvas’. This inventive cross breeding of artistic skills has given way to creative projects that are progressing and enhancing both fields. Through this, Louis Dibiccari is uniting the community, celebrating both visual and culinary arts and above all creating a dining experience completely unique to Boston.

Diners return to La Campania not just for its food, but for its intimate alcoves and cozy wine cellar dining area. The wine cellar itself is lined with an extensive array of Italian wines which compliment the traditional food. La Campania holds wine classes in which they share their knowledge and passion for the beverage. This Neapolitan restaurant has remained true to its Italian roots by basing its cuisine on recipes that have been passed down through the generations. Using only fresh, local ingredients, the authentic wood burning brick oven makes wonderfully woody pizzas.