Best of Boston

Since chef Carl Dooley’s 2021 arrival at this seafood-focused fine-dining gem, the restaurant has featured a rotating four-course tasting menu that highlights the best of seasonal, local ingredients. Diners can choose from two or three options per course, leaving the rest up to Dooley, who is outstanding at sneaking bursts of bold, globally inspired flavors and heat into dishes that sound simpler on paper. A recent spring menu, for example, featured glazed tilefish with asparagus and crispy tortilla, enhanced with some surprising fire from green chili.