With pristine milk flowing into Boston from the fields of New England’s best dairy farms, it’s no surprise that The Hub has so many great ice cream parlors churning their own....

(CAMBRIDGE, MA) - This Cantabrigian haunt serves exceptional, inexpensive farm-fresh fare.

Here’s a soda that is so good it has its own fan club—not to mention long history, limited supply, and top-secret recipe.

(BOSTON) - This downtown newcomer serves some of Boston’s most exceptional food.

Raw bars have long been like windows to Boston’s soul. Here are the Hub’s finest raw bars. Or in other words, poetry in motion.

(CAMBRIDGE, MA) - This newbie, the second outpost of a Jamaica Plain restaurant by the same name, has a few more tables but the same winning concept: intimate, affordable fine dining done right.

Most of us know the jet-black substance from its presence in tasteless dried pastas. So what’s its appeal?

(BOSTON) - Barbara Lynch has added a unique dining concept to industrial Fort Point Channel: casual Italian cuisine in a diner-style atmosphere.

(CAMBRIDGE, MA) - Chef Tony Maws continues doing what he does best, preparing seasonal/local product with utmost reverence using classic French technique.

This sparse space is the perfect backdrop for the mixology show being swizzled, shaken, and poured by John Gertsen and his team.