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Mooncusser
This Back Bay seafood restaurant serves a seasonal multi-course tasting menu that changes regularly, with optional wine pairings and a polished but relaxed fine-dining atmosphere. Chef Carl Dooley leads the kitchen, and the menu highlights New England seafood alongside inventive dishes such as ceviche, black bass, and grass-fed beef. Open Tuesday through Saturday for dinner, it has earned praise from outlets including the New York Times and Boston Magazine, and it also operates a more casual downstairs bar for Ă la carte dining and cocktails.
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