Townsman (CLOSED)

James Beard-nominated chef Matt Jennings wants to upend your conceptions of New England cuisine. There's no better way to start than with a towering "plateau" (a selection of local shellfish, cured meats, terrines, artisan cheeses, and house-made pickles), while smaller appetites can start with a board of local charcuterie, house-made terrines, or American hams. House favorites include smoked bluefish pâté, deviled eggs with crispy hen skin, pan-roasted chicken livers, and the house clam chowder made with squid and pork. Seating options run the gamut from a lively kitchen counter and buzzy dining room to the sophisticated bar area.