Best of Boston

You could be forgiven for thinking you’d stepped back to Thoreau’s time upon sitting down to dinner inside chef Jason Bond’s cozy Concord outpost, with its roaring hearth, cream and pink tablecloths, and elegant bud vases. The kitchen’s wholehearted commitment to celebrating New England’s bounty, however, is utterly timeless. The menu changes every day, giving Bond the freedom to play with the best the season has to offer. Case in point: alate-winter lineup featuring delicate rye-flour agnolotti with favas, foraged mushrooms, and Lemon Gem marigold ricotta; decadent gnocchi gratinée with spring nettles; and perfectly done roasted beef bavette with einkorn and horseradish crème fraîche.