Best of Boston

This Porter Square gem won us over with its chewy, emmer-flour-based farro casarecce alone, tossed with red-wine-braised duck, sweet cherries, and foie-gras butter on the night we tried it. But in truth, any of chef Michael Pagliarini’s pastas—painstakingly crafted on a reclaimed-white-oak table at the back of the restaurant—are worth the trip. Cap off your pasta odyssey with a creamy scoop of pistachio gelato.