Posh Radius has everything most of its upscale competitors lack: classic but hip style; unpretentious, out-of-this-world service, and food so good it'll make you weak at the knees. Radius restlessly reinvents its menu every month, and will personalize 6- and 9-course tasting menus ($85 and $125). The soothing red glow softens the minimalist dining room, and the attention to detail extends from meticulously prepared dishes that resemble works of art to bud vases in individual bathroom stalls. While the prices may be steep, don't expect anything other than top-notch at Radius. Appetizers $12-17. Entrees $27-42. Desserts prepared by pastry chefs whose awards litter the downstairs hallways, $9-15. This section contains information from Harvard Student Agencies' Unofficial Guide to Life at Harvard.

Located at the Intercontinental Boston and featuring foods from the Provence region of France, created by Celebrity Chef Jacques Chibois, world renowned two-star Michelin Chef. Raw bar, dining room and outdoor seating available.

Boloco is a "healthy" fast food joint, with many locations throughout Boston. They specialize in burritos and smoothies, however, they also serve salads. This restaurant has about ten, two seater tables, and a window bar. They offer creative, fresh burritos. If you are tech savvy, you can order online before you arrive- for either take-out or eat-in. This place is usually speedy, and used to serving doctors and professionals on the go. Hours are Monday-Friday 7am-9pm, and Saturday/Sunday 7am-6pm. They serve breakfast as well! Boloco has been rated the Best of Boston by Boston Magazine for 2007 and 2008.

Cosi's make-your-own sandwiches come in one, two, or three toppings, and although they are delicious, they don't come cheap. Kids will love the bread, which is baked in a wood-burning oven before your eyes. It's almost always warm and delicious. Toppings such as curry chicken, smoked salmon, and caramelized onion are in abundance, but standard fare is available, too. For dessert, try the ultimate "sandwich": marshmellows, Hershey bars, and graham crackers, served with a mini crackling fire and an iron pot for melting. This location has an outdoor patio and seating area...of of the few in the Financial District.

Definitely not like the North End location that made Pizza Regina famous. A fairly decent pie if you're not too picky, but something got lost in translation when they brought it to South Boston.

Named #1 New Restaurant in America by New York Times Critic Frank Bruni^[1]. Excerpt below: With the possible exception of a certain turbulent campaign for the Democratic presidential nomination, there may be something to these husband-and-wife tag teams. At O Ya Tim and Nancy Cushman successfully divvy up the emotional impact they want their restaurant to have on you. Running the kitchen, he takes charge of dazzling, and does so with intricate, stunningly creative dishes grounded in, but not restrained by, Japanese tradition. Running the front of the house, she takes charge of soothing, and I saw an example of that the moment I arrived. Two women ahead of me approached the hostess stand and asked her if she had any unreserved tables. She didn’t. So she gave them a detailed rundown of the restaurants nearby. Then she called the ones that interested the two women. She made them a reservation, gave them walking directions. And off they went — to dine at one of her competitors. The Cushmans don’t have any children other than O Ya, a fussed-over, tightly clutched baby that Tim Cushman, 55, dreamed about over the decades that he worked as a restaurant consultant, helping other chefs realize their ambitions. In Los Angeles in the 1980’s, he dined in Nobu Matsuhisa’s restaurant and even, for a few days, worked beside him. Later he traveled to Japan, gathering new ideas. Nancy, 34, has been there with him and on her own, and is the architect of the impressive sake list at O Ya, whose name is a Japanese expression of curiosity. The restaurant, plotted with excellence more than profit in mind, reflects extraordinary pride. Although it has just 37 seats, 17 of them at an L-shaped sushi counter, there are as many as five chefs in addition to Mr. Cushman working on a given night. They execute a menu with about 80 savory dishes, few of them simple, and just as many sauces and dressings a night. The front side of the menu is devoted to sushi and sashimi ($8 to $28 for two or three pieces), almost all of it given embellishments much more elaborate and unexpected than wasabi and shiso. A raw oyster was crowned with minuscule scoops of ponzu-marinated watermelon and diced cucumbers. It was an ideal palate primer at the start of the meal. A fried oyster shared its rice bed with a house-made yuzu aioli, a julienne of Japanese leek and “squid bubbles,” a froth of oyster juice, squid ink, olive oil and milk. It was a one-bite affair, but what a bite — briny, creamy, alive with different textures and flavors. Mr. Cushman’s idea of what belongs on a pedestal of rice isn’t limited to salmon, tuna, eel and uni, though O Ya has all of that. It extends to seared foie gras, which he bathes in balsamic vinegar, chocolate and raisins. I ordered a second piece as soon as I finished the first. There was no way I was leaving O Ya with the memory of just one. The flip side of the menu has such categories as pork (kurobuta), beef (wagyu) and chicken (poulet rouge), the last of which yielded a “ballotine of chicken wing” ($12) that exemplified the kitchen’s painstaking efforts. The boned wing had been brined overnight in a mixture including tea and yuzu juice; stuffed with a pâte of ground chicken, shiitake mushrooms and Napa cabbage; and deep-fried. Then it was placed over tangy house-made kimchi and drizzled with scallion ginger oil, fresh yuzu zest and toasted sesame seeds. My companion marveled, “It’s like a chicken bone just melted in my mouth.” At the risk of putting my credentials as a carnivore in doubt, I must say that the best dish on the menu — maybe the best dish of my entire journey — came from the menu’s vegetable category. Called “grilled sashimi of chanterelle and shiitake,” ($18) it seemed to me to settle any and all debate over umami, which has to exist if only to explain why these thinly sliced mushrooms, brushed with soy sauce and a rosemary garlic oil, have such a full, magnificent taste. Sesame gets some credit. In fact sesame gets a lot of credit, contributing to both a froth of porcini and milk that covers the so-called sashimi and to a brittle that’s sprinkled on the froth. The desserts at O Ya don’t live up to what precedes them. It doesn’t matter. You might end up spending $125 a person on the restaurant’s modestly portioned dishes. It’s worth it. The quality of the ingredients, the warmth of the service and the coziness of the setting — a dark, weathered, brick-walled room that was built as a firehouse a century ago and rejects clichéd sushi-bar sleekness — will convince you of that. And you’ll walk out the restaurant’s inconspicuous front door, off a cobblestone alley in an oddly somnolent neighborhood near the main train station, wondering whether you should keep this little secret or shout it out loud.

Looking for a hip yet unpretentious lunch and dining experience? Sorriso's Italian Trattoria is the brainchild of celebrated restaurateur and chef, Ian Just. Sorriso Trattoria's décor, a deep walnut walkway coupled with weathered brick walls and chocolate-brown booths, showcases the Leather District's rustic ambiance. The South Street storefront building is a perfect fit for Sorriso's state-of-the-art brick oven enclosed by a four-person pizza bar for casual dining. For those looking for a private room, there's a charming wood-paneled private dining room complete with its own private bar. Sorriso Trattoria is a great spot for a business lunch boasting a spicy Rigatoni and Fennel Sausage smothered in pickled hot peppers ($13) and an amazing grilled salmon filet ($15).

Hidden away in a jungle of imposing office buildings, the subtle and stylish Les Zygomates seems completely incongruous with its surroundings. Inside, things are hopping with live jazz nightly and a festive atmosphere. The food is of course the main attraction, all carefully and sublimely prepared. The starters, especially the goat cheese salad, simply whet the appetite rather than overwhelming it. The rumpsteak is wonderful, the duck breast heavenly, and the vegetarian risotto, a knock-out. The prix fixe, a three-course meal, is particularly popular and reasonably priced ($30). Dessert is a must, with classics like creme brulée ($7) and chocolate fondue for two. This section contains information from Harvard Student Agencies' Unofficial Guide to Life at Harvard.

Kingston Station is hidden away in a cross section of the Financial District, Chinatown, and the Leather District but it's worth checking out, it took the space of the old Peking Tom's. As for the atmosphere- the decor is understated and classy/ casual. White tiles, red leather booths, cafe tables. The music was a chill mixture of 80s to current, with live jazz being performed on the weekends from time to time. Is hopping as an after work watering hole, and busy on the weekends as well. Known as a great bar to rent out for special functions.