City Guides

Search City Guides


Our City Guides is from the point of view of the people we interview. A restaurant cannot be listed in our guides unless it is recommended by one of the tastemakers we’ve featured. We don’t want you to see the restaurant world through our eyes, but rather through the eyes of your favorite tastemakers in every industry. Why us? Why not them?


B&G Oysters

Recommended by: Marc Vetri (Chef/Owner, Vetri Ristorante)

Boston’s sweetheart chef, Barbara Lynch, puts a modern twist on a classic oyster bar with her intimate seafood eatery that boasts a menu filled with a large variety of fresh oysters from both coasts, as well as classic New England dishes such as lobster rolls and clam chowder. Make a Reservation.  


Flour Bakery

Recommended by: Anna Chlumsky (Actress)

With four locations in Boston and Cambridge, pastry chef Joanne Chang’s Flour Bakery has created a name for itself when it comes to all things sweet, buttery and baked. Pecan-studded sticky buns, raisin-filled brioche swirls and warm, crusty baguettes are amongst the many goodies that have earned Chang the accolades she certainly deserves.  


Siena Farms

Recommended by: Michael Harlan Turkell (Photographer)

Siena Farms, a 75-acre market farm located just 25 miles west of Boston, sends its sustainably grown produce to its brick-and-mortar store in South End. The store, with both the charming qualities of a farmer’s market and the convenience of a grocery store, also sells specialty prepared local foods such as pastries from Middle Eastern bakery [...]



Recommended by: Michael Chernow (Co-Owner, The Meatball Shop), Marc Vetri (Chef/Owner, Vetri Ristorante), Chris Cosentino (Winner, Top Chef Masters), Sara Sampaio (Model), Carla Gugino (Actress)

Be prepared to fight for a seat at this no-reservations, Barcelona-style tapas restaurant, and use your waiting time wisely at the bar by ordering a dizzying cocktail. The menu offers a mix of both traditional and less conventional Spanish fare, ranging from the classic grilled corn to bone marrow with oxtail marmalade.