"From skewered, barbecued mussels to buttermilk-fried hunks of monkfish, Moëca’s is very good at re-examining traditional New England seafood fare through a slightly different lens. The restaurant is run by the same team behind nearby pasta powerhouse Giulia, which means it’d be a mistake to overlook Moëca’s pasta section, including the lobster spaghetti with fermented chili and the salt cod-stuffed ravioli. Whatever you do, don’t skip dessert." - Erika Adams
