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Aragosta Bar + Bistro Restaurant Review: Chef David Daniels, formerly the executive chef of Topper’s at The Wauwinet in Nantucket, is at the helm of this Battery Wharf Hotel restaurant. Among starters are shared dishes with a twist, like lobster and truffle crostini with white bean purée, baked veal and pancetta meatballs, and charred octopus salad. Pastas include lobster ravioli and the chef’s signature “untraditional” carbonara with ricotta cavatelli, but the main courses are where Daniels shines. Don’t miss the rich and cheesy baked mezzi rigatoni with veal meatballs, or the juicy sirloin with duck fat fries. Veal osso buco, lobster fra diavolo or baked exotic mushroom lasagna may be among nightly specials. End on a sweet note with a gingerbread mojito or s’more martini. In the warmer months, be sure to request a seat on the outside patio for a waterfront view.