Best of Boston

Chef Michael Bergin certainly whips up a mean pâté en croute and beautifully brined ham, but it’s not just Salty’s eponymous porkers that elevate the almost entirely house-made charcuterie. Bergin knows his way around other animals, including chicken (don’t miss the liver terrine with Madeira gelée!). The meats are perfect for pairing with a top-notch selection of funky cheeses.