Why We Go: It's one of those long beautiful nights in spring and the only place we want to be is sitting on Bolton Street outside of b with a big glass of wine and a bowl of risotto.
What We Eat: Pretty much whatever fish is on the specials board. We know how fussy this kitchen is about the freshness of its seafood and its produce, and we know we're not going to be disappointed. Also, the white pizza, which dares to use Stilton, and the house ravioli in sage butter.
What We'd Change: We realize it'd be hard to do all of that prep work for Saturday dinner and open for brunch that day, but couldn't you just somehow make it work?