Best of Boston

Honestly, Yvonne’s wouldn’t suffer too much if the food was an afterthought—the velvet-draped interior ensures it’s a place to be seen. But Juan Pedrosa’s indulgent menu reaffirms the former Locke-Ober as a downtown dining destination. When fork-tender bavette steak “Mirabeau” dotted with caramelized green olives is on the same table as a flatbread-style pita adorned with deconstructed crab rangoon—and it all works—you know you have a talented chef on the line.