Best of Boston

Four years in, the Nautilus still has the hottest tables in town—no surprise given the trifecta of talented folks behind it. Chef Liam Mackey combines local seafood with Asian and Latin flavors in inspired small plates such as tempura oyster tacos wrapped in nori, while wine director Stephen Bowler curates a deep, Wine Spectator–lauded list that includes rare reserve vinos by the glass. And Culinary Institute of America–trained bar manager Clinton Terry draws on his background to craft mouthwatering cocktails featuring herbs, spices, and foams. Come summer, only day-of reservations are accepted—hurry, phone lines open at 1 p.m.