Best of Boston

At Joséphine, executive chef Alex Falconer crafts Gallic works of art: seared scallops with crispy pork belly and a tuft of enoki mushrooms; duck confit nestled over a blood-orange gastrique and tuiles of lotus root; and tuna tartare crowned with a plume of foam. Owner Samuel Gosselin’s doting service adds to the opulence.

Correction, July 1, 9 a.m.: An earlier version of this post referred to chef Stefano Quaresima. He is no longer the chef at Joséphine, the chef is Alex Falconer. We regret the error.