Best of Boston

Chef John daSilva’s menu at this warm industrial beauty flows with the seasons — just one reason to visit his and Ted Kilpatrick’s Mediterranean-leaning restaurant often. One week you might find razor-clam spaghetti with zippy green harissa; another, you’re diving into striped-bass ceviche. What keeps you coming back, too, is the unpretentious and welcoming scene, making it just about the perfect place to nest.