Hot Plate
 Chez Henri’s Conch Yaniqueque: Have your Johnnycake and eat it, too
Usually when I go to Cambridge for a taste of the Latin-inspired French-bistro cuisine at Chez Henri, I sidle up to the bar for their signature combo meal.
By: KENJI ALT
 Beacon Hill Bistro’s Gnocchi Parisienne: Gold Bond
Chef Jason Bond has never been one to shrink from tradition.
By: KENJI ALT
 Marco Cucina Romana’s salumi: The cure for the common cure
Whether it’s chorizo, a terrine of foie gras, beef jerky, or just plain hot dogs, I’m a fan of all forms of cured meat.
By: KENJI ALT
 Pops’s Tempura Snickers Bar: Really, really satisfies
You’ve got what is possibly the most indulgently sweet and gooey dessert ever conceived.
By: KENJI ALT
 MuQueCa’s fried yucca with carne del sol: Beef with special sauce and a side order of fries (but it’s not what you’re thinking)
Most people who visit MuQueCa, the familial Brazilian restaurant in Inman Square, go for the eponymous seafood stew — and with good reason.
By: KENJI ALT
 Eastern Standard’s frisée aux lardons: Setting a new standard
True to its moniker, every dish on the menu at Eastern Standard is a standard, nearly to the point of cliché.
By: KENJI ALT
 Pho Viet’s Bánh mì: A sandwich by any other name . . .
Try less than five bucks at Pho Viet, inside the Super 88 in Allston.
By: KENJI ALT
 La Brace’s grilled-lobster appetizer: You won't miss the red sauce
La Brace is far from your typical North End restaurant.
By: KENJI ALT
 Caliterra’s Copper River king salmon: Catch it while you can
For just the briefest window this time each year, the mighty wild king salmon tussles its way up the 300-mile stretch of Alaska’s glacier-fed Copper River.
By: CLARE LESCHIN-HOAR
 The Red House’s linguini con carciofi: Color it delicious
I decided I liked the Red House, in Harvard Square, even before I took my first bite of linguini con carciofi.
By: EVA WOLCHOVER
 Sasso’s pistachio soufflé: Help us help you
Do yourself a favor.
By: TAMARA WIEDER
 The Lower Depths Tap Room’s steakhouse burger: The meat is on
Last year, I nominated Grotto’s ricotta cavatelli as the local entrée best suited to dispel the winter doldrums.
By: ADAM REILLY
 Sweet Tooth Boston’s Mom’s Cinnamon Bun: A twister blows in
Spirals are the shape of marvel.
By: LIZA WEISSTUCH
 Stephanie’s on Newbury’s gingerbread sundae: Sweet memories
When I was growing up, my mother’s gingerbread was a dessert staple in our house.
By: TAMARA WIEDER
 Café Polonia’s Polish Plate: Nothing to laugh about here
Hopefully you’ll arrive at Café Polonia just as someone is leaving, because otherwise it’s a long wait outside in the cold.
By: EVA WOLCHOVER
 Le’s Vietnamese Cuisine’s pho: Soothe your stomach, warm your heart
Famished? Freezing? Pho!
By: EVA WOLCHOVER
 ZuZu’s pupu platter: A dish to be savored
Most people probably associate pupu platters with Chinese restaurants.
By: IRENE DEVETTE
 Eastern Standard’s pistachio sorbet: Go nuts
If you’re anything other than a chocolate-and-vanilla-only ice cream amateur, you’ve probably licked a few cones of the pistachio variety.
By: TAMARA WIEDER
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