Best of Boston

It seems that Boston cream pie is the tiramisu of the ’60s—once ubiquitous, now vanished from most restaurant dessert cards. But chef Billy Boudreau has salvaged the once august reputation of what should be a hometown fixture. He bakes individual Boston cream pies—soft and silky minigems—using the same skill at 02129 that he once exhibited at the Bostonian Hotel and Mirabelle.