One year in Boston down, and so many great places to still explore! We had a whirlwind of a 2019—with one Rookie Chef moving to New England to explore everything it offered (hello, seafood) and another Rookie Chef visiting quite often for this round-up.

And while we can’t beat a challenging new recipe made right in the Rookie Chef kitchen, the restaurant scene here put on a great show for year one. Here is a round-up of the 20 best things we ate in 2019 in Boston (in no particular order).

Torched Salmon Belly from Saltie Girl
with tomato, tahini, sushi rice and green onion

Kung Pao Brussels Sprouts from Fat Baby
with Szechuan peppercorns, shishitos, honey roasted peanuts, sweet chili sauce

Miso Lit Ramen from Ruckus
with spicy miso broth, soy egg, ground pork, grilled corn, shaved nori, bean sprouts, Ruckus paste

Charcoal Grilled Spanish Octopus from Wink & Nod
with Fra’mani sopressata, black garlic and Yukon potato

California Omelet from Lincoln Tavern
with egg whites, pepper jack cheese, smashed avocado, sprouts, crumbled bacon, mango salsa, served with crispy hash browns

Szechuan Bolognese from BLR by Shojo
with handmade ribbon noodles, Szechuan peppercorn, mushrooms and ground pork

Sautéed Lobster Platter from No Name Restaurant (RIP)
with lobster meat broiled with shrimp and scallops in butter sauce

Grilled Salmon from Chickadee
with honeynut squash, cider, leeks and vadouvan

Key Lime Pie from Sea Level Oyster Bar
with graham cracker crust, whipped cream and toasted coconut

Lobster Roll from Fresh Catch Restaurant
with toasted brioche bun, lettuce and tomato

Soup Dumplings from Taiwan Cafe
with pork filling and dipping sauce

Ishigakidai (Japanese Knife-Jaw Snapper) from Cafe Sushi
with wasabi oil, nori tsukudani, preserves lemon peel and shiso

Chicken Pad Thai from Kala Thai Cookery
with rice noodle, stir-fried with egg, spiced tofu, bean sprouts, scallion, fried shallot and peanuts

Paella Valenciana from Toro
with mussels, clams, shrimp, chorizo and chicken

Pork Belly Bao from Shore Leave
with pineapple hoisin, cucumber and jalapeño

Gyro & Chicken Combo Platter from Halal Guys
with lettuce, tomatoes, rice, pita, white sauce and hot sauce

Miso Chilean Sea Bass from Ruka Resto Bar
with dashi-onion purée, wasabi oil, yuzu, sweet soy

Toro Truffle Maki from Oishii
with seared, shrimp tempura, spicy mayo, cucumber, truffle & caviar

Bagna Cauda from Giulia
with charred local vegetables and warm anchovy dipping sauce

Raw Oysters from Row 34
with mignonette sauce, cocktail sauce and lemon