Boston

Officially, it is Toro by Ken Oringer. He has Clio at the Eliot Hotel. He created Uni inside Clio in 2002. Toro opened in 2005, which was followed by La Verdad at Fenway in 2007. Coppa, in 2009, is nearby on Shawmut Ave. We're thrilled to score lunch. Add Toro to our short list of South End settings that becomes even more attractive at noon when there's no wait and the parking is easy. The patio fronts on Washington Street and of course, the outside tables are full.

Inside, we count six chefs in the open kitchen. As always, the bartenders are charming. Bar shelves to the ceiling are solid and lucky for you, the bar has no mirrors. Otherwise, you'll see yourself slumping on a bar seat and there's not a thing you can do about it because the seats have no backs. Seriously, guys, no backs?

We start with pan con tomate, Catalana rustic toast with fresh tomatoes, oil and garlic. For boquerones, marinated fresh anchovies with lemon, vinegar, chives and hot peppers, we favor the plain toast. There is something stunning about them. Fresh anchovies are nothing like the powerful version you get from a can or a tube of paste. Like canned tuna and sushi tuna - both good but very different. I've seen fresh ones at Whole Foods and next time I'll buy some because they're great with beer. I try never to look them in the eye.

Since 2010, Island Creek Oyster Bar's holding the corner at 500 Commonwealth in Kenmore Square. Any time after four, you'll find 175 of the happiest people in Boston. When I go by on my walk, it's packed and this isn't 7:30. It's five o'clock and it's busy, busy. I call on Monday morning to reserve two seats at the bar. Even for the bar you need a reservation, even on Monday.

Something's happening as soon as you walk in. The host is happy to see you. Island Creek staff gets interesting training: everyone spends a full day working the oyster farm in Duxbury, MA. Yes, they grow their own and most of everyone else's in town too. Later, when I ask what's in the gribiche that comes with the crab cake, the bartender recites the ingredients. So the staff's been to culinary as well as charm school.

Oysters are us. The menu lists not only where they're from but who grew them: Island Creek owner Skip Bennett raises in Duxbury. Cape provenance: Barnstable, Dennis, Eastham, Plymouth, Wellfleet, Chatham. Out of state varieties come from Virginia and Washington State. Everyone at the bar has oysters.

As I walk to where I'm meeting a friend in Cambridge at Thelonious Monkfish, I pass three places with sidewalk seating. I must sit outside today. I have café envy. Sadly, no one is sitting outside at the Monkfish tables. No one takes our order until I insist. This is so not what I expected.

It's a big menu. I understand wanting to have something for everyone. That said, we order one sushi deluxe and one sushi regular. Why is the regular $17 and the deluxe $20 aside from one shrimp? The fish is fresh and fine.

Monkfish Here's what we didn't have: mad monk noodles ("bring one to the edge of madness and creative genius"), soup, curry, stir-fry, duck, beef, pork, seafood, chicken, fried rice, vegetarian rolls, demi salads, donburi, party boats, fairy tale sushi ("what if your prince is actually a frog and not the other way around") or zensai, thankfully comment-free.

"We're a loud and welcoming hangout in the South End with a menu that changes weekly." It's Saturday and we can confirm the fun's here all right, along with everyone in the neighborhood. There's something about the South End we don't find anywhere else. You feel at home even when your neighborhood is miles away. The places are intimate, tony, casual, hip, and where the sidewalks are wide, there's outdoor seating. I've often wished I lived here.

Lan is ordering a mimosa. I'm not known for my noontime drinking especially but look at this: Les Boone's Farm Sunshine Pink NV CA. I've had it before, not in this century, so I order a glass. Andrew's in charge at the bar and wisely pours a small amount into a cup which is, now, how I feel it always should be served. It's kind of grapefruity in a lemonade way. Its nose is à la college dorm room and half a cup is just enough. Unless, of course, you're channeling high school, in which case have the whole glass.

The Gallows other wines are seriously regular, really, and if you're not sure, the wine list confirms: "These are the drinks, homie." Anyone who tries Boone's Farm will notice they have red beer: an "inspired mix of Pabst, lime & tomato juice." It's not a Bloody Mary, it may be inspired and we take your word for it.