Best of Boston

Drawing from their respective backgrounds, married couple Fernanda and Jakob White have created a restaurant with the spice and soul of Chilean cuisine mixed with a dose of American ingenuity—think: tender scallop empanadas accompanied by a dollop of thick picoline olive crema; carne mechada bolstered by trumpet mushrooms, Parmesan, and noodles; and Chilean crab rangoons with a carrot sofrito. In other words, a patchwork of creative fare that’s endlessly exciting—and always satisfying.