Mooncusser

"Buzzy Mooncusser boasts a creative prix fixe tasting menu ($120) that changes on a seasonal basis, highlighting New England produce. Dinner kicks off with a few appetizers — perhaps a tuna crudo with blood orange citrus, olive, and a Peruvian causa with Jonah crab — and then diners can choose between two dishes for each of the three remaining courses. Of note, Mooncusser offers both a pre-dessert and a dessert course for an extra-sweet ending to your meal. Order a bottle from the impressive wine list, or spring for the optional wine pairing for $65." - Celina Colby, Nathan Tavares, Eater Staff

"Mooncusser is a fine dining restaurant, but it’s far from the hushed, stuffy image that phrase can conjure up. The experimental tasting menu riffs off of New England ingredients without getting bogged down by the same old preparations, which makes it a fun, forward-thinking ride to buckle into for a night. If you like a particular dish, savor each bite, because chef Carl Dooley and his team rip up the menu and rewrite it every six weeks or so." - Eater Staff

"Moon Bar in Back Bay is in the rotation for gossiping with friends—the bossa nova and hip-hop will cover up all the whispered secrets about your coworkers who skipped the company offsite and went to Croatia together instead. The menu has things like mahi mahi ceviche, sweet potato samosas, smoked pork ribs, and other shareable snacks that we don’t really want to share. It’s the more casual spot from Mooncusser, which is right upstairs, but you’re better off coming here instead, where the horseshoe bar is high-energy and the bartenders wear Hawaiian shirts." - tanya edwards

"Two years into Mooncusser’s celebrated refresh under chef Carl Dooley, the culinary team is now expanding its purview. Previously, the ground-floor space below Mooncusser was home to Cusser’s, a casual offshoot known for its roast beef sandwiches, and cocktail hotspot LTD Bar, run by acclaimed local bartender Todd Maul. Regulars may remember that before this, the space was a beer and wine bar called Moon Bar. Now, Moon Bar is back, with a new spin: Chef de Cuisine Nelson Whittingham is heading up a menu featuring dishes that take cues from some hit flavor combinations over the years working with Dooley at Mooncusser." - Erika Adams

"Over a dozen participating restaurants — including Mooncusser, Hojoko, and Thistle & Leek — are putting special cocktails using liquor from Black-owned spirits company Uncle Nearest on the menu, with all proceeds from drink sales on February 28 benefitting Heading Home." - Erika Adams