Best of Boston

Unlike the chef-owners who delegate oenophilic duties elsewhere, Michael Serpa has embraced the role of part-time wine professional, curating an astute list that displays the same fastidiousness as his seafood menu. Debating between a sancerre and that stony Sicilian rosé? Just ask the chef: He knows the perfect glass to stand up to the panoply of flavors in his saffron-tinged bouillabaisse.