The mercury doesn't lie; winter is almost here. As the weather gets colder, we find ourselves craving some stick-to-the-ribs comfort food. So here's a handful of spots around town where you'll find heart-, soul- and stomach-warming plates that feel seasonal and satisfying on a cold Boston day.
Beef Short Rib at Commonwealth
Chef Steve "Nookie" Postal opened his Cambridge restaurant Commonwealth at the beginning of November, and we have one very good reason to venture over - the massive braised Pineland Farm beef short rib. It's a rich and savory standout on a meat-heavy menu (617-945-7030).
Giant Haxe at Bronwyn
Few cuisines offers more rib-sticking satisfaction than German food. And there's plenty of heft and heartiness to be found in this 2-lb., bone-in, beer-braised pork shank. It's served with roasted potatoes, apple and sauerkraut (617-776-9900).
Autumn Lasagna at Trina's Starlite Lounge
It's not exactly nonna's recipe, but we think she'd approve. On a cold day, Trina's autumn lasagna will put some meat on your bones: it features layers of pasta interspersed with pork belly, Brussels sprouts, butternut squash, roasted apples, fontina and hazelnuts (617-576-0006).
Mac 'n' Cheese at Tico
Serrano ham adds a little extra heartiness to chef Michael Schlow's skillet of mac 'n' cheese, the perennial comfort-food favorite that never fails to make us feel like a kid again. Sorry, that was cheesy (617-351-0400).
Ham and Cheese Poutine at Post 390
Chef Brian Young tries a different play on poutine that feels seasonal and savory. House-cured brown-sugar ham and roasted fingerling potatoes get a nice slather of cheddar sauce; rosemary, garlic and roasted red kuri squash add some kick (617-399-0015).
Pork Shank at the Biltmore Bar & Grille
'Tis the season for cider. Biltmore chef Frank Toohey is now serving up a cider-braised pork shank with a root vegetable ragu and apple chutney (617-527-2550).
French Toast at Abby Park
Want a truly filling breakfast? Abby Park will load you up with a decadent apple cinnamon frittered French toast. It's stuffed with apples and cinnamon cream cheese, and served with maple whipped cream (617-696-8700).
Lamb Neck at Bistro du Midi
The Boston Common-side French spot brings refinement to a hearty plate of lamb neck with goat cheese polenta, trumpet royale mushrooms, baby Brussels sprouts and persillade (617-426-7878).