For decades, St Botolph’s has been a Boston eating and drinking destination in the South End, but after a couple changes in ownership, the restaurant is doing a fine job rebuilding its reputation. New chef Brian Hill, formerly of Todd English’s Olives and Figs restaurants, has put an Italian bistro touch on the menu with entrees like a hearty aged ‘Roman-style’ ribsteak, a ‘free form’ lasagne and garnishes like grappa-spiked raisins. There’s dining at the bar and a large upstairs dining room for more refined guests.
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