Eater Boston’s 4 Best Dishes That We Ate in January 2025 | Eater Boston

"From the highly regarded team behind Giulia, this inventive seafood spot makes 'no dish is quite as it seems' part of the appeal. The mussels are a signature example: cooked in pil pil (a Basque sauce), removed from their shells, and then the whole concoction is poured over a hunk of fluffy sourdough bread — a one-two punch where you pop the plump Maine mussels and then tear into the sauce-soaked bread underneath. (Note: you’ll need a fork and knife for this one.) The restaurant earned induction into the Eater Boston 38 this year." - Erika Adams