Boston

The menu features simple but sublime tapas – grilled chilies with sea salt, corn on the cob dripping with lemon and butter, and delectable, garlicky shrimp. — Lonely Planet

If you can, secure a table here on the blissful, wisteria-laden patio, where you can linger over Mediterranean-fused lamb steak with fava-bean moussaka. — Rough Guide

Raising the (oyster) bar to new heights. — Bon Appétit

Tucked away on a side street near South Station, O Ya is devilishly hard to find, but that hasn't stopped local foodies from discovering it and raving about the swoon-worthy sushi. — Michelin Guide

It looks like all the other beef barns: high ceilings, marble columns, white tablecloths and white-jacket clad waiters, lawyers and brokers whooping it up with trophy wives over trophy wines. — Time Out

No. 9 Park’s refined kitchen offers a menu of classic country fare from southern France and Italy, but Lynch really shines in her signature dishes. Chef’s tasting menu available. — Where

The menu may read adventurous, but it never disappoints. The nasi goreng alone will have you coming back for more. — On the Grid

'Bivalves', reads a hand-shaped sign on the gate, pointing you towards Barbara Lynch's diminutive, understated oyster bar. — Time Out

Down a cobbled brick passageway in the heart of Harvard Square you'll find this sophisticated shrine to New England cuisine. — Fodor's

The inventive Italian-meets-everything-else menu, crafted by daring chef Lydia Shire, includes a fabulous fresh mozzarella bar as well as unexpected entrees like the decadent lobster pizza. — Travel + Leisure

Classic burger joint across from the Yard. — Not For Tourists

Although it is open all year, this Fort Point Channel restaurant is best in summer, when diners can sit outdoors at picnic tables and wield heavy stones to crush lobster and crab shells. — DK Eyewitness

This stylish Back Bay restaurant is not only heavy on aesthetic spectacle, but also turns its nose up at all that twee farm-to-table menu simplicity. — BlackBook

With Clio, Ken Oringer developed a reputation for groundbreaking creativity---at wallet-crumpling prices. — Gayot

Seafood so "terrific" it "tastes like it was express delivered straight from the boat to your plate" – that's the hook at this Back Bay bastion staffed by an "outstanding" team. — Zagat

Chef Peter Davis ensures that this place is one of the city’s best farm-to-table restaurants. — Where

The all-Italian wines pair well with the dishes, which are often inspired by the chef’s travels to Italy. — Time Out

This “sleek” Fort Point sibling to Island Creek Oyster Bar “hits all the right notes” with “fresh”, “crisp”, “beautifully prepared” seafood. — Zagat

There are lots of nice restaurants in Boston, but not many where you feel like you actually have to dress up to walk in the door. — BlackBook