552 Tremont St.
Chef de Cuisine: Michele Carter
Butcher: Christopher Walker
Wine Director: Kate Gilarde
GM: Patrick Brenner
Barbara Lynch places an emphasis on various cuts and preparations of meat at this casual restaurant that is part bistro and part trattoria. The terrines and sausages are made in-house, and the rest of the menu features fare like farfalle Bolognese, Painted Hills bone-in rib eye or a Heritage pork chop served with spiced apples. One reviewer told us, "It's worth going for the grilled figs alone." The 100-plus-bottle wine list focuses on artisanal producers, and a butcher shop on the premises means you can take home the same charcuterie and meats they serve at the restaurant.