Best of the New: Food and restaurants

Deuxave From Dot. Ave. to Comm. Ave. was a straight shot for chef Chris Coombs, who at 26 already had a rep for impeccable ingredients and innovative cuisine at dbar. This spot is stylish without the white linens, has a hopping bar scene, and its dining room is as tastily designed as the dishes, such as the “Night Moves” appetizer of Scituate lobster, gnocchi, mushrooms, green grapes, and pearl onions, already a signature dish. 371 Commonwealth Avenue, Boston, 617-517-5915, http://deuxave.com
Aram Boghosian for The Boston Globe

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Deuxave

From Dot. Ave. to Comm. Ave. was a straight shot for chef Chris Coombs, who at 26 already had a rep for impeccable ingredients and innovative cuisine at dbar. This spot is stylish without the white linens, has a hopping bar scene, and its dining room is as tastily designed as the dishes, such as the “Night Moves” appetizer of Scituate lobster, gnocchi, mushrooms, green grapes, and pearl onions, already a signature dish.

371 Commonwealth Avenue, Boston, 617-517-5915, http://deuxave.com