Best of Boston

Become a regular here, and at some point you’ll probably spot chef Carl Dooley leaning over the pass from his open kitchen to high-five his sous or a friend who just walked in. We’d plant a palm on his any day to praise the Table’s seasonal, globe-trotting four-course prix-fixe menus, with a choice of two options—how about beef tartare amped up with Vietnamese flavors, or glazed hake emboldened with spiced almonds and chutney?—for each course.