Porto

It’s New England meets Mediterranean via one of the city’s great chefs. Jody Adams (Trade, the late Rialto) has debuted a seafood-centric menu that favors simple preparation so as to let her ingredients sing. Hamachi tartare gives way to steamed clams and grilled sardines; entrées include striped bass a la plancha and whole roasted lobster. Meat eaters will be assuaged by the 16-ounce rib-eye and confit duck leg, as well as the lamb burger at lunch (admittedly hard to choose when it’s competing with a lobster roll). On nights when a full sit-down meal seems too much, slip into the bar for some fried oysters and a Greek negroni.