Employing the same nose-to-tail know-how that made him a four-time winner of Cochon 555, chef Matt Jennings was creating his own charcuterie long before every trendy restaurant made that a priority. The experience shows, as does his commitment to sourcing top-tier pork, duck liver and other products from small New England farms. But he really stands out for the occasional use of seafood charcuterie, using ingredients like poached fluke roe in terrines and making head cheese from striped bass. Go to town, man.
120 Kingston St., Boston • (617) 993-0750
2016 Winner: Townsman
When he closed his esteemed Providence restaurant Farmstead Inc. to launch Townsman in his native Boston, Matt Jennings brought with him a well-earned rep for nose-to-tail know-how...
- 120 Kingston St., Boston
- (617) 993-0750
2017 Winner: Puritan & Company
Will Gilson’s farm-to-table standby has built a loyal following by fusing modern technique with superb local ingredients in a tastefully rustic room...
- 1166 Cambridge St., Cambridge
- (617) 615-6195