1. BEEF TOURNEDOS AT CATALYST
Since opening in 2011 and introducing Kendall Square to fine dining, chef William Kovel hasn’t been able to take his beef tournedos off the menu. So instead, he shows them off with roasted mushrooms, green garlic smashed fingerling potatoes, braised escarole, black garlic puree and a silken bordelaise. 300 Technology Square, Cambridge, 617.576.3000, catalystrestaurant.com
2. FRIED MUSSELS AT OLEANA
It’s amazing that more cooks aren’t whipping up fried mussels after the raging success chef Ana Sortun has had with the dish. It certainly doesn’t hurt that she jacks it up with hot peppers and a spicy Turkish tartar sauce that has diners angling for every last crumb off their plates. 134 Hampshire St., Cambridge, 617.661.0505, oleanarestaurant.com
3. MAIZ ASADO AT TORO
When Toro opened in Boston just under 15 years ago, an addiction took hold of almost all who went there: the irresistible whole ears of corn smothered in aioli, lime, espelette pepper and aged cheese. It’s so sweet and rich, it’s a side dish and dessert all in one. Order enough of the stuff (as we’ve been known to) and it’s suddenly an entree too. 1704 Washington St., 617.536.4300, toro-restaurant.com
4. BRISTOL BURGER AT FOUR SEASONS
If you can manage, feast your eyes (and stomach) on the Lounge’s iconic burger—justifiably an obsession among everyone from captains of industry to kids with superior taste. And we’re all in too—for the burger’s blend of dry-aged New York strip, short rib and brisket. Four Seasons Hotel Boston, 200 Boylston St., 617.351.2037, fourseasons.com/boston
5. LOBSTER PIZZA AT SCAMPO
At this point in America’s history, you could fill a book with what’s been written about legendary chef Lydia Shire’s lobster pizza. Yet, it still lives up to its own hype. Few American icons can still say as much. The Liberty Hotel, 215 Charles St., 617.536.2100, scampoboston.com
Photography by: PHOTOS 1. BY MARIAN SILJEHOLM 2. BY KRISTEN TEIG 3. COURTESY OF TORO 5. Courtesy of Scampo
