Hamersley’s Bistro
The best restaurant in the South End opened in 1987 and has outlasted all challengers thanks to a combination of culinary genius and first-class service. The dish that’s never off the menu is perfect roast chicken with garlic, lemon, and parsley, but I fall for the seafood dishes, like prosciutto-wrapped roasted trout with Gulf shrimp. Owner Gordon Hamersley presides (literally—he’s the tall line chef in the Red Sox cap) over a kitchen that embraced the seasonal-local-organic philosophy long before it was trendy. Classic French technique transforms top-notch ingredients, many from New England, into the unforgettable cuisine that made Julia Child a fan back in the day. Desserts are among the best in town, and there’s seasonal outdoor seating.
The best restaurant in the South End opened in 1987 and has outlasted all challengers thanks to a combination of culinary genius and first-class service. The dish that’s never off the menu is perfect roast chicken with garlic, lemon, and parsley, but I fall for the seafood dishes, like prosciutto-wrapped roasted trout with Gulf shrimp. Owner Gordon Hamersley presides (literally—he’s the tall line chef in the Red Sox cap) over a kitchen that embraced the seasonal-local-organic philosophy long before it was trendy. Classic French technique transforms top-notch ingredients, many from New England, into the unforgettable cuisine that made Julia Child a fan back in the day. Desserts are among the best in town, and there’s seasonal outdoor seating.
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