Best of Boston

At this South End hot spot inspired by Venetian bacaros, chefs Kevin O’Donnell and Michael Lombardi deliver a singular study in layered flavors and textures: See fried artichoke electrified with tonnato sauce and capers, and the house-made pillows of fontina-stuffed scarpinocc dressed with crunchy almonds. Creative cicchetti shoot in rapid-fire from the kitchen, each dreamier than the last, each designed to pair perfectly with cocktails on the charming patio.