The menu lists them as “stinky cheeses,” but that’s certainly no comment on the quality of the fragrant, funky fromage at this Back Bay spot. The team always tracks down a lineup of varieties that reveal unconventional flavor profiles. Take the current selection of Italian and New England cheeses, which includes the standout Verde Capra from Piedmont, a rare blue cheese made with goat’s milk inoculated with Roquefort spores for a bright, grassy flavor. Pig out.
130 Dartmouth St., Boston • (617) 536-6200
2016 Winner: The Maiden
Last year we mourned the closing of Sam’s at Louis, the best reason to dine in the Seaport...
- 28 W. Broadway, Boston
- (617) 315-7829
2017 Winner: Troquet on South
Recently relocated from its longtime perch on Boston Common to a roomier Leather District space, Troquet preserves its dedication to the enjoyment of great wines...
- 107 South St., Boston
- (617) 695-9463