BEST RESTAURANTS/2012
Pabu
Baltimore • maryland
japanese
We on the east Coast haven’t heard much of chef
Michael Mina, but he has an empire of restaurants from
san Francisco (his home base) to Vegas to Florida and
D.C. here, he’s collaborating with chef Ken tominaga
to hit on the Japanese izakaya trend. Imagine small
plates, Japanese style: happy spoon, a ceramic spoon
layered with oyster, uni and ponzu crème fraîche; Mary-
land Crab okonomiyaki, a crepe topped with a sunny
side up egg; and skewers of chicken (including, for the
adventurous, chicken hearts) charcoal-grilled on an
exposed robata grill. By dining here, you’ll get a feel not
only for this style of dining but also for a chef who needs
to be on your watch list.
410-223-1460
;
michaelmina.net
Coppa
Boston • massachusetts
italian
BItter aperItIFs. BrusChetta. Blistered bubbles
on every wood-fired pizza crust. Chef Jamie Bisson-
nette has slain Italian food at this tiny trattoria. start
with stuzzichini, or little snacks, such as the sea urchin
and beef tongue panino with mustard seeds, and try an
antipasti (tuna crudo with radish and sriracha). But
whatever you do, do not miss the pizza. You will feel
like you’ve died and gone to heaven. or at least Italy.
617-391-0902; coppaboston.com
Hungry Mother
camBridge • massachusetts
southern
Wh Y go For southern FooD in Cambridge
rather than, say, Carolina? Because chef-owner Barry
Maiden is cooking it. From boiled peanuts to chocolate
terrine with peanuts, crispy rice and buttermilk ice
cream—and all the excellent southern specialties in
between (catfish, collards, country biscuits)—you will
delight in a meal here. save your expense account, too:
Dinner may be delicious, but it won’t break the bank.
617-499-0090
;
hungrymothercambridge.com
98
Arrıve
•
November/December 2012
•
arrivemagazine.com
camBridge • massachusetts
Bondir
farm-to-table
Bondir
LoCaL, seasonaL anD sensa-
tIonaL. Chef Jason Bond has been
lauded by
Bon Appétit
and the
Boston
Globe
for his farm-to-table cooking
that’s (for once) not run-of-the-mill
slice-a-tomato-and-call-it-dinner. he’s
propelling the genre forward with such
dishes as braised lamb tart with turkish
spices, confit lemon vinaigrette, labneh
and Kalamata olive, or soft-poached eggs
served atop Wagyu beef tongue boudin
noir, collards, potatoes and smoked
scamorza. plus, every dish is available in
a half portion. admirable.
617-661-0009
;
bondircambridge.com
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