Octopus at Townsman (©Galdones Photography)
Matt Jennings' brasserie-inspired place employs a whole hog style of cooking and the menu presents sophisticated takes on down-home cooking rooted in New England. Things like deviled eggs with crispy chicken skins, pan-roasted chicken livers and olive oil-poached monkfish. Cocktail connoisseurs appreciate the dry martini service, a throwback to how a classic gin martini should be served. L (M-F), D (M-Sa), brunch (last Sa of month).