Liberty Hotel  

North End and Beacon Hill, Boston, Massachusetts

Chef Joseph Margate and his staff cook modern American cuisine with a focus on seasonal, sustainable ingredients. The dinner menu is full of classics (pappardelle pasta with lamb ragu, organic chicken, striploin steak, $20 to $33), but many have a fresh twist, such as the tuna tartare appetizer prepared with jalapeno and fried yucca ($12).

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