Word on the (Fore) Street is that head chef Sam Hayward grows his very own herbs and vegetables for the restaurant's culinary creations. Perhaps that's what keeps the masses coming back: locally raised food with almost primal flavors. Add to that an urban setting paired with a view of the Atlantic Ocean, and it's easy to understand why Bostonians often drive two hours to dine here. The atmosphere is intimate; the dining room's only light sources are candles and strings of sparkling bulbs. An applewood-burning oven and a glass-walled bin filled with gorgeous, organic produce surround the tables on one side of the room. Fore Street offers, for example, a winter salad with greens, roasted walnuts, shaved pecorino and truffle-oil vinaigrette. But most diners come for the always-popular applewood-grilled scallops and lobster shells served with sliced maitake mushrooms. -- Lauren Lamb