Maxim: Savor Boston's Culinary Scene At These Outstanding Eateries
With the Michelin Guide set to make its Boston debut later this year, you’ll want to secure a table at these spots while you can.
The Michelin Guide is finally coming to Boston later this year, cementing the city’s stature as not only an up-and-coming culinary destination, but one that has finally, truly arrived. On the heels of the opening of the high-profile Raffles Boston hotel, which the iconic brand chose for its first U.S. location, a certified success in no small part due to its posh La Padrona restaurant, the Michelin move is going to truly open up the city to international travelers who prioritize fine dining and great food in general. Kicking off a recent tour of some of the best spots for Michelin-quality dining and drinking in Beantown (they’re going to need a new nickname now), as well as top purveyors, we spoke to local chef and culinary celebrity Tom Schlesinger-Guidelli, owner of the New England-centric waterfront restaurant Alcove and veteran of numerous high-profile Boston restaurants, about all things Michelin.
“I think the truth of the matter is the culinary scene here is diverse and expanded and big enough to represent a Michelin-star city,” he says. “I think in some ways Michelin is actually behind on the timing of this.” His hope is that, once the guide’s rankings come out, the conversation “will be less about the number of one, two, and three stars, and more about how the creativity of the city will be allowed to expand…. I also think we’re getting back to nightlife for the first time since Covid, which has been a really slow and painful process, but is a true requirement of the financial viability of the restaurant scene in the city.”
Schlesinger-Guidelli also sees the Michelin move as crucial to attracting and retaining culinary talent. “We have a tradition of people creating a talent set here and then leaving the city. And I feel like it’s really critical to the long-term success of the city that it shifts. And when we were talking about it, I made an argument that one of our long-term competitive advantages would be if we had the capacity to invest in maintaining those people not leaving the city. And [Michelin] would be a way to do so. And people are excited, they’re scared. Everybody’s like, ‘Well, boy, here we go.’ But it’s a great opportunity for everyone.”
Krasi Meze & Wine
Courtesy Krasi
In Back Bay, Krasi Meze & Wine‘s concept is that “every dish tells a story, every glass of wine is a celebration, and every meal is an invitation to discover the soul of Greek culture.” And it has caught on like wildfire. The “deliciously defiant” menu is full of fresh breads, cured meats, and regional meze that you won’t find anywhere else. It also has one of the largest all-Greek wine lists in the country, designed to showcase the depth and diversity of Greek winemaking. “Come for the food and wine, stay for the vibe, and let us show you a side of Greece you didn’t know you needed,” as they put it.
