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Towne Stove and Spirits Restaurant Review: Towne Stove and Spirits offers the seasonal cooking of executive chef and culinary director Mark Allen. Start with a cocktail like the Towne gin martini with goat cheese-stuffed olives in the busy first floor bar before moving upstairs for dinner in the main dining room. Cocktails feature fun local names like the Newbury sparkler, Back Bay smash and Beacon Hill harvest. For appetizers, be sure to try the light and airy lobster popovers (a creation of chef Lydia Shire, who opened the restaurant). Tasty lobster pizza is another standout, with black truffle mascarpone and shiitake mushrooms. Grass-fed New York strip is tender and juicy, and the sides of creamed spinach and mascarpone mashed Yukon potatoes work well with it. There are daily specials, including veal and foie gras meatloaf, chicken potpie and spaghetti and Wagyu meatballs on Sundays. Enjoy the salted caramel cheesecake for dessert.