Taste Your Way Through Boston’s Culinary Scene This Fall

Boston's emerging culinary scene and the debut of the Michelin Guide are poised to position Boston as a standout international fine dining destination. Here are some of the delicious establishments you can experience on a culinary tour of the city this fall:

The Raffles Boston hotel hosts the Blind Duck speakeasy, known for its city views and craft cocktails. Look for it on the hotel's 17th and 18th floors.

Hecate, named for the Greek goddess of witchcraft, is celebrated for its inventive cocktails. The World's 50 Best list named Hecate to its list of must-visit new discoveries.

Just outside Boston in Duxbury Bay exists one of the most famous oyster farms in the country, Island Creek. The business invites visitors to take a tour of this extraordinary operation. Island Creek also has its own raw bar in Boston's Seaport, with the most exceptional seafood sourced from the farm and local purveyors.

Krasi Meze & Wine offers Greek-influenced cuisine paired with an extensive all-Greek wine list. The menu features fresh breads, cured meats, and regional meze.

La Padrona at Raffles Boston is renowned as the city's premier Italian restaurant. It serves dishes that highlight local ingredients such as lobster, uni, and swordfish in a luxurious setting.

Modeled after the traditional meyhanes of Turkey, Sarma's menu features a wide-ranging, impeccable selection of small plates paired with dynamic cocktails, craft beers, or a glass of wine from a curated list.

The ‘Quin House is an exclusive private club that has transformed the Algonquin Club into one of Back Bay's most sought-after social settings in Boston. Within the venues at the club, Bondo is a modern Japanese-inspired space with a world-class sushi and raw bar. Lunasol is Latin-influenced with a ceviche bar.

Wulf's Fish supplies Boston's top restaurants with sustainable, high-quality seafood. All the fish sold is hand-cut, scaled, and packed, never processed by machines. It also maintains a retail operation.