Within the recently renovated confines, sunlight streams from large windows in the dining room, bouncing off the dark wooden tables as well as the frameless cityscapes that adorn the walls. Exposed-brick walls, romantic lighting, and a sleek wooden bar further augment the casually elegant space. Diners can indulge in hearty New England comfort food, such as pumpkin ravioli and Nantucket risotto, from their chosen spot, whether it be a booth, a barstool, or the chef’s lap.
A decade ago, Chuck Silverston was walking the streets of Paris when he happened upon a street vendor whipping up crepes. After tasting the quintessential Parisian treat, he returned to the states and promptly opened Paris Creperie. Inside the cozy café, the kitchen churns out crepes brimming with savory ingredients such as brie and apples or sweet fillings such as graham cracker and cinnamon, as well as smoothies and coffee. Nutella is a mainstay on the menu, making its way into dessert crepes as well as into drinks such as hot chocolate and lattes. In the spirit of Chuck’s original street-vendor encounter, Paris Creperie also unleashes its food truck—la Tour Eiffel—among the hungry denizens of greater Boston, feeding passersby with breakfast and dinner crepes all day.
Somerville native Joe Armstrong began his culinary career at 13 as a prep cook working for several talented chefs. In the 25 years since, he has served as executive chef at restaurants around the country, including the Flying Fish Café at Walt Disney World’s BoardWalk Inn in Orlando and Goodfellas Trattoria—his own award-winning New England restaurant. Chef Armstrong founded The New Englander Show as a one-stop site for all things culinary, ranging from cooking lessons and classified ads to job openings and frozen-dinner support groups.
At the age of 16, Matthew "Matty" Hughes became the youngest-ever licensed captain in the port of Boston. Funneling his passion into a career, he founded Boston Harbor Cruises in 1926 to lead tours up the Charles River. What began as a two-man, one-boat operation has grown tremendously throughout its more than 90-year history, now encompassing a 21-boat fleet and more than 250 employees who transport more than 2 million passengers.
The Boston Harbor Cruises's staff handles all things nautical, from whale watching and speedboat tours to wedding receptions and celebrations for special occasions. Because dolphins are hard to saddle and refuse to obey verbal commands, Boston Harbor Cruises also navigates the waters with ferries and harbor cruises that explore the historic and romantic sights of Boston.
Though the leadership has changed, Matty's grandchildren Rick and Chris Nolan still perpetuate the traditions of Boston Harbor Cruises, furthering one man's obsession with the harbor and inspiring future generations to create their own memories on its calm waters.
Communication is key at Massage Mantra, where a team of seven licensed massage therapists encourages clients to describe their pains and stresses and listens closely in order to structure treatments suitable to their needs. Once they have taken your input to heart, they stretch out their nimble hands and begin to soothe muscles with one of six available bodywork modalities, from reiki treatments that calibrate the body's energy levels to sports massages that methodically extract hockey pucks lodged between muscles. A roster of skin-specific facials complements the massages’ inner healing with infusions of nourishing vitamins that promote a healthy outer glow.
Located at 151 Milk St, Max's is local favorite for deli sandwiches, but is also well known for serving up delicious, affordable catering options to offices in Boston and Cambridge. Delivery is free anywhere within the Financial District. Max's portions are more than generous, and the food is assembled with love from the finest ingredients. They provide all the necessary paper goods, silverware and serving utensils. To save plastic, these tree huggers will even pick up any reusable serving ware. Max's Deli has been making fine deli dishes for 16 years, which in deli years is less like a pubescent teenage driving school pupil and more like a dignified, middle aged chef with youthful energy and gracefully greying hair. The kind of neighborhood chef everyone loves. Did we mention Max's Deli makes Cajun Shrimp Skewers and Rice Pilaf that are out of this world? Why, Max's Deli may be Boston's most eligible bachelor.