Best of Boston

City dwellers happily hop the Fitchburg line to the Concord Depot train station and head directly upstairs to the impeccable 80 Thoreau, where chef Carolyn Johnson (formerly of Rialto) cooks up some of the most consistently well-executed farm-to-table fare around, from a creamy parsnip-and-nettle soup with green garlic to seared skate with asparagus and walnuts. The management team’s résumés include stints at New York’s Craft, Per Se, and Rainbow Room, ensuring service is as impeccable as the cuisine.