Best of Boston

The food at Fin is subtle at first, but soon shows its adventurous side. Take the chowder. It’s a go-to order at any restaurant on the Cape, but Fin uses oysters instead of clams and adds a drizzle of white-truffle oil. That level of detail and savory depth permeates the offerings here, from the flawless pan-seared scallops to the salted-peanut ice cream.