I SCREAM FOR... PIZZA

ICE CREAM PIZZA
EMACK & BOLIO'S
Various locations

Emack & Bolio’s, a Boston-based chain of ice cream shops known for its dazzling array of gourmet flavors as well as its rock ’n’ roll atmosphere, has devised a new kind of dessert with a tasty twist: Ice Cream Pizza, which combines a brownie-based crust with a thick layer of vanilla ice cream, topped off with three different kinds of chocolate hearts, vibrant sprinkles, abundant hot fudge and a giant chocolate peace sign. Whether you’re looking for a sweet treat for the whole family, or something funky for your next party, the Ice Cream Pizza undoubtedly hits the spot. And the best part? These delectable creations can be delivered right to your door by a motorcycle with a refrigerated sidecar, appropriately dubbed the “Cosmic Cruiser” in keeping with Emack & Bolio’s psychedelic ’60s vibe. Visit www.emackandbolios.com for more information.
— Claire Esparros

FAR OUT FAR EAST FOOD

FOUMAMI
225 Franklin St.
617-426-8858

Generally, the words “Asian” and “fast food” inspire cringeworthy mental images of mall food courts. However, Fóumami in the Financial District is hardly your average fast food restaurant. The specialty sandwich bar boasts an array of unique soups and salads, but it’s the sandwiches that set Foumami apart. Utilizing gourmet-quality Asian ingredients like curried chicken, Kirby cucumbers, minced pickles, panko-breaded chicken, braised pork loin, katsu sauce and more, Fóumami serves them in delicious combinations between freshly baked Shao Bing, a traditional Chinese bread that resides somewhere between focaccia and pita. Whether you stop in for a wasabi Caesar salad, a bowl of hot and sour soup or a sweet snack like red bean shaved ice or Chinese Qiao cookies, it’s a safe bet that you’ll never look at fast food the same way again.
—Emily Lacy

AN OLDE-Y BUY GOODIE

YE OLDE UNION OYSTER HOUSE
41 Union St.
617-227-2750

Boston, with its historical status here in the U.S., has been home to a lot of firsts—but few of them have been as delicious as the Union Oyster House. The eatery’s doors first opened to diners in 1826, and they haven’t closed since, making the Oyster House the oldest continually operating restaurant in America. Celebrating its 185th anniversary as a prime spot for fresh seafood and traditional New England fare, The Union Oyster House has delighted generations of visitors from its spot alongside the Freedom Trail— including famous fans like Daniel Webster (known for his daily repasts of dozens of oysters) and JFK (who has a booth named in his honor). Rather than hanging its hat on the past, however, the Oyster House continues to win new fans with its standout cuisine—giving every indication that after close to two centuries in business, they’re just getting started.
—Michael Breed

RED HOT

RED LANTERN
39 Stanhope St.
617-262-3900

Combining authentic Asian flavor with larger-than-life, upscale casino-style flair, new Back Bay eatery Red Lantern is the brainchild of Big Night Entertainment Group (known for award-winning food and nightlife venues like The Estate and Shrine at the MGM Grand Foxwoods) and features a mouth-watering menu of varied Asian cuisine—ranging from sushi and sashimi to specialty wok dishes and traditional Chinese “hot pot” fare— designed by Executive Chef Kevin Long. Diners can wash down their delicious dishes with a unique cocktail menu packed with exotic delights like Yin & Yang Scorpion bowls and specialty libations like the Drunken Samurai. The restaurant’s bold, Far Eastern décor—including Buddha statues, artwork featuring seashells from Vietnamese beaches and the ubiquitous, eponymous hanging red lanterns—complete the package, making this vibrant new spot the perfect place for anyone looking to paint the town red.
— Emily O'Donnell

A FRISCO BAY (STATE) ARRIVAL

DEL FRISCO’S DOUBLE EAGLE STEAK HOUSE
250 Northern Ave., Suite 200
617-951-1368

An award-winning restaurant chain recently “steaked” its claim to the Boston dining scene with the arrival of Del Frisco’s Double Eagle Steak House to the Seaport District. Del Frisco’s prime waterfront location in the new LibertyWharf complex boasts a swanky dining space, enhanced by a phenomenal Boston Harbor view. The luxury extends to the menu, where oenophiles can choose from more than 1,200 wines, and, of course, the finest cuts of meat and seafood. Executive Chef Derek Barragan gets carnivores’ mouths watering with dishes like sesame-seared tuna, the 16-ounce veal porterhouse and the 22-ounce bone-in prime ribeye, as well as side dishes ranging from king crab gnocchi to lobster macaroni and cheese. So much more than your average meat-and-potatoes, Del Frisco’s is set to become one of Boston’s hottest new eateries.
—Ellysia Francovitch

TICO SUAVE

TICO
222 Berkeley St.
617-351-0400

One of Boston’s restaurant giants has turned his prodigious gifts toward south-of-the-border cuisine with the arrival of acclaimed chef Michael Schlow’s newest effort, Tico. This Back Bay eatery infuses classic American cuisine with sizzling South American, Mexican and Spanish flavors, and boasts an extensive tapas menu comprised of exotic and flavorful small plates—including crispy sweetbreads, chorizo risotto and roasted chipotle cauliflower—perfect for sharing among friends. To wash down these delectable creations, guests can choose from an extensive wine list, or sample one (or more) of Tico’s 88 different types of tequila. Gothic pendant lamps imported from Spain hang over the dark wooden bar, and ambient yellow lights and live music combine to create a vibrant late-night atmosphere that should make Tico one of Boston’s hottest new spots for wining and dining.
—Danielle Padula

GET TO THE MET

MET BACK BAY
279 Dartmouth St.
617-267-0451

The fourth collaboration between chef/restaurateur Kathy Sidell Trustman and chef ToddWiner combines modern cuisine with a nod to Boston’s culinary past. The new MET Back Bay resides in the 1877 townhouse that once housed Joseph’s, a landmark Boston restaurant, and the menu even gives a nod to its predecessor— updating old Brahmin favorites like clams casino and oysters Rockefeller for the 21st century. The rest of MET’s menu features delicacies ranging from steak and tuna tartare prepared tableside to large signature salads, specialty pizzette (pictured) and much more. The interior exhibits similar diversity,with the restaurant boasting five separate dining environments—from the MET Bar Game Room to The Library to the private, by-reservation- only Townhouse for large parties.Whichever you choose, MET promises to become one of Boston’s most popular new spots to meet.
—Josh B.Wardrop

A BERRY BIG DEAL

PINKBERRY
288 Newbury St.
617-424-5300

With all the comparisons made over the years between Newbury Street and Rodeo Drive, it’s only appropriate that Newbury has become home to Boston’s first Pinkberry, the addictive frozen yogurt chain so beloved of Hollywood starlets like Paris Hilton and Kim Kardashian. The much-awaited shop pays homage to its West Coast predecessors with the same bright colors and funky modern furnishings, but what really draws the crowds is the product itself—a pleasantly tart frozen yogurt that actually tastes like yogurt, available in flavors ranging from original to pomegranate, mango and chocolate and featuring a range of delicious toppings like cookie crumbs and stunningly plump, ultra-fresh fruit. Boston may not boast celebs on every streetcorner, but the arrival of Pinkberry certainly ups the Hub’s cool quotient.
—Ellysia Francovitch

SHELLFISH FANS FIND AN ISLAND PARADISE

ISLAND CREEK OYSTER BAR
500 Commonwealth Ave., Kenmore Square
617-532-5300

Kenmore Square’s thriving dining scene has just produced its newest pearl, with the arrival of the long-awaited Island Creek Oyster Bar inspiring delirious delight among fans of the deep-sea delicacy. The result of a collaboration between restauranteurs , Jeremy Sewall and Garrett Harker and chef Skip Bennett (the culinary minds behind hot Hub eateries like Lineage and Eastern Standard), Island Creek boasts a raw bar packed to the gills with 12–18 daily varieties of fresh, rare and seasonal New England shellfish, as well a staff particularly well-versed in the ins and outs of oyster farming—everyone from dishwashers to bartenders spend a full day on an oyster farm learning the tricks of the trade. Because man cannot live on bodacious bivalves alone, Island Creek also serves other delicious fare, like lobster roe pasta and succulent pork shank. But for those who truly seek a place to indulge their mollusk madness, Island Creek offers the perfect setting where oyster lovers can come out of their shells.
—Josh B. Wardrop

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