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.
Last year we mourned the closing of Sam’s at Louis, the best reason to dine in the Seaport...
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...