What to eat at the Boston-area James Beard finalists

Axios

07-04-2025

Steph and Deehan here. We wanted to know what made our Boston-area James Beard finalists stand out.
So we stopped by before these spots started getting lines out the door.
First up is Merai, the small Thai-inspired bar in Brookline Village that's in the running for best new bar.
Steph had dinner and drinks at the bar.
The only problem with Merai is that it calls itself an "elevated dive bar" — three words that don't go together.
Yes, but: Merai is everything an "elevated" bar should be.
Dangerously smooth and smoky drinks (whisky drinkers would enjoy the Mr. Wonka).
Comfort foods with a pop of unexpected flavor, from the mix of coconut milk and mushroom in the curry pot pie ($15) to the Thai-iced-tea-flavored tiramisu ($10).
I heard their flan was even better, but it's not on the menu right now.
The verdict: Where so many local bars and restaurants slap on Thai peanut dressing or add tacos and dumplings to diversify their menu, Merai's homage to Thai cuisine actually does the country's rich culinary culture justice.
Now onto Urban Hearth, whose owner and chief Erin Miller is a finalist for best chef in the Northeast region.
Deehan snagged a reservation Thursday night.
Miller is hard to miss in the 24-seat Mass. Ave. restaurant as she mans the adorable open kitchen, manages staff and interacts with diners.
What he ate: Saffron ricotta ravioli ($26) a shared-plate-size portion of four cheese dumplings with grilled asparagus, arugula pistou and crispy capers.
Seared bluefin tuna crudo ($27) another shared plate with four slices of fish, foamy citron and popped sorghum.
Boston brown bread ($8) a starter with fermented chili butter, Maine sea salt and some of the tastiest fresh honey you'll have this year.
Savory sweet potato creme brulee ($26) a less sugary take on the rich dessert serves as a shared plate with sunchoke slaw and miso peanut brittle.
I missed out on the brown butter striped bass ($42) a fillet with she-crab beurre blanc, roasted celeriac and swiss chard on top of delicate bay scallops.
The verdict: The food and dining experience are next-level, but know what you're getting into with the portion sizes and prices.
The bread might have been the first time I actually enjoyed eating Boston brown bread. I couldn't even see the aluminum can indentations.