Best of Boston

Known for applying his French training to Chinese cuisine, chef Phillip Tang makes his phenomenal noodles in house, and infuses his inventive menu with seasonal bites like pork-and-fiddlehead shumai and steamed hake with house-cured prosciutto. Yet East by Northeast remains an intimate, friendly place with rock-bottom prices, a pleasing culinary package that’s rounded out by a fine brunch, a small but well-chosen wine and beer list, and special events like a recent lamb tasting menu.