Best of Boston

This renovated B-and-B began as an 18th-century stagecoach stop, and to this day there are no electric lights in the dining rooms—only a sea of candles and an open hearth. The food, however, is indisputably modern. Chef Peter Platt’s credentials have nearly surpassed those of his early mentors, Lydia Shire and Jasper White, and his decadent handiwork—foie gras flan, squid-ink risotto, braised short ribs with truffled mashed potatoes—is history-making itself.