Best of Boston

Our beef-boiling Yankee town has come a long way with its southern cuisine. But North Carolina native Jason Cheek goes beyond the conventional canon, rattling off the sort of nuanced, modern riffs they’re rocking right this second in Charleston and Atlanta. Think: whole grilled trout nestled in stewed fregula. Short-rib meatloaf dolled up with bone marrow and bracing piperade. And a tea-brined, thyme-scented fried chicken—craggy and orange-rust in color—we can’t stop clucking about.