乡村旅馆

Childhood friends who grew up north of Bangkok end up in Boston for college. It's not the plot of a cinematic hit; it's the story behind Mahaniyom. This Brookline Village spot, with seating for just two dozen, packs a punch with a highly original menu of Thai small plates and creative cocktails (sip the Mahaniyom Sazerac with Thai tea-infused rye). Dishes to consider include yum som-o, or pomelo salad, a seasonal treat featuring grilled tiger prawns arranged with diced citrus segments, roasted cashews and toasted coconut. Kang pu is a decadent bowlful of house-made red curry in rich coconut mi

Hailing from China’s Xinjiang region, Uyghurs are largely Muslim, and their cuisine is informed by both Chinese and Arabic cultures. That means you can expect plenty of lamb, spices, color and dishes full of verve and vitality. The specialty is hand-pulled noodles; these deliciously chewy, thick noodles slip down very easily, whether you’d gone for Laghman noodles or Jahunger noodles with Sichuan peppercorns – you can feel them nourishing your body and your soul. Start with dumplings with their own chili oil and end with refreshing homemade yogurt with honey. The original Jahunger opened in Pr

Chef and owners Chris and Pam Willis run this utterly charming operation in Cambridge. With its inviting space outfitted with salvaged finds, personable service and enticing Mediterranean menu; it's the perfect neighborhood restaurant. The prix-fixe menu offers tempting flexibility and is designed to be a three-course meal bearing product-focused, Mediterranean inspiration. Baccala enriched with mascarpone and served with boquerones, dried sour cherries and puntarelle presents a riotous combination of flavors, while squid ink-tinted gnocchi are impressively light and tender. Dessert is additio

The hum of contented diners, judicious lighting, a confident service team and a sophisticated feel to the room all reassure you the moment you enter that you’ve chosen the right spot, especially if it’s date night. Sharing is the key when it comes to the menu, where fish and shellfish are given center stage in an appealing collection of dishes, big and small. The seafood is responsibly sourced, and the flavors are global, whether that’s tamarind sauce with buttermilk-fried monkfish, or 'nduja with tuna. If you’re after some pasta, don’t look further than deliciously creamy spaghetti with Maine

It’s all about the pasta here at Giulia, sister restaurant to Moëca around the corner. There are usually around nine varieties on offer; you can go for lighter choices like fresh-tasting fusilli with tomato and zucchini or plump for the smooth ribbons of pappardelle with succulent braised wild boar and pair it with a red from the all-Italian wine list. Start by sharing some burrata or caponata and you’ll leave feeling fully satisfied. The atmosphere is great and it’s always very busy – although the team copes effortlessly with the numbers. If you haven’t booked, try your luck with the counter