Boston , MA, United States
133 duffels, including 69 public duffels
Tiffani Faison finished second in the very first season of Top Chef and made her bones working for Michelin-starred Daniel Boulud and Boston's Todd English before traveling to Texas, exploring barbecue culture, and deciding to open her own urban BBQ joint. The bet paid off and it has been wildly successful, an instant favorite of Boston sports celebrities. The rough tables, rolls of paper towel...
Top Chef competitor Tiffani Faison has added a homey outdoor space to her excellent barbecue joint near Fenway Park. Whiskey barrels serve as standing-room tables, and patrons can order from four rotating drafts and the full Sweet Cheeks menu. Faison’s fatty Berkshire pulled pork is a favorite.
Like a modern-day Frankenstein's castle on Massachusetts's rocky Atlantic shore, Abbadia Mare (Abbey by the Sea) served as both home and laboratory for prolific inventor John Hayes Hammond Jr. after it was completed in 1929. Hammond is largely credited as the "Father of the Radio Control," as in tanks and planes and remote-controlled cars. He was also a lover of medieval art, and the ...
The Witch House of Salem
The only structure left with direct ties to the Salem witchcraft trials of 1692 The Salem witchcraft trials took place between February 1692 and May 1693. During the trials 19 people were convicted and hanged, and one man was crushed to death while being tortured. Among the judges who convicted the witches (based on "spectral evidence" or "testimony of the afflicted who cla...
Order this: Uni spoon; the omakase (Boston Magazine - 50 Best Restaurants)
Order this: Maccheroncelli with Kobe meatballs; any seafood appetizer (Boston Magazine - 50 Best Restaurants)
Order this: Bone marrow with oxtail marmalade; pimientos de padron (Boston Magazine - 50 Best Restaurants)
Ten Tables J.P.
Order this: Chorizo-stuffed chicken with pickled jalapeno; the bar menu (Boston Magazine - 50 Best Restaurants)
Ten Tables Cambridge
Order this: The tender pork chop (Boston Magazine - 50 Best Restaurants)
T. W. Food
Order this: The grand tasting menu; the soft-scrambled egg (Boston Magazine - 50 Best Restaurants)
Order this: Anything from the pasta and polenta menu (Boston Magazine - 50 Best Restaurants)
Order this: Kurobuta pork chop; mozzarella (Boston Magazine - 50 Best Restaurants)
Order this: Any fish dish; the chocolate cremeux with peanut ice cream (Boston Magazine - 50 Best Restaurants)
Order this: Roast duck; assiette of Vermont lamb; whatever seasonal souffle is offered (Boston Magazine - 50 Best Restaurants)
Order this: The four-course "Regional Cuisine" menu (Boston Magazine - 50 Best Restaurants)
Order this: Turkish pizza; braised pork-and-veal meatballs with toasted orecchiette (Boston Magazine - 50 Best Restaurants)
Order this: Wood-grilled squid and octopus; spicy mussels; the rotisserie special (Boston Magazine - 50 Best Restaurants)
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