Best of Boston

Executive chef Brian Rae credits his pasta-making prowess to his Italian family, not to mention one Jody Adams, of Rialto fame. That expertise shows in every al dente ribbon of malfade slicked with lemon oil; in every tender nub of rigatoni swimming in pork-sausage ragu; and in every strata of lasagna shellacked with brown-butter balsamic sauce. Go on, get the full order.