Homer

"Logan Cox's restaurant, a two-time semifinalist for Best Chef: Northwest and Pacific." - Harry Cheadle

"The husband and wife team Logan and Sara (and their dog Homer) are locals to the Beacon Hill area, where their restaurant is just walking distance from their home. Focusing on Mediterranean and South Asian flavors, almost every dish they have on the menu is fired in their wood burning oven, providing a rustic and earthy depth of flavor to the offerings. Fair warning that some dishes can get rather pricey, but there is also a huge array of options to fit every budget. It no longer offers take out, so this is the perfect place for a leisurely sit-down meal. Don’t forget to stop by the walk up window, which serves seasonal flavors of soft serve." - Laura LeMoon

"Because of the quaint wallpaper and wall molding, Homer looks like it could be the lobby of a luxurious bed and breakfast in The Hamptons. But actually, it’s a restaurant. Pita smells come from the big oven in the back, and there’s a great lineup of mezze (get the lamb ragu on tahini) and bigger meat dishes to pick and choose from. If there’s a wait, start with a cocktail, or show your date that you’re spontaneous and have dessert before dinner from their soft serve window by the front door." - aimee rizzo, kayla sager riley

"This chill Beacon Hill Mediterranean spot is named after a dog but it could just as well be named after the Greek poet because we want to write epics about its wood-fired vegetables. Or it could be named after the Simpsons character, because the “d’oh” it uses for its pitas is fantastic! Sorry, sorry, but these pitas — fluffy, warm, and fresh, are must-orders, as is the soft-serve, which comes in flavors like strawberry–lime leaf. The menu constantly changes, but one recent standout is mackerel with nduja, cultured cream, and smoked potatoes. Except for large parties, Homer is walk-in only, so prepare to have to go someplace else for a drink while you wait for a spot to open. This is no great sacrifice, as Homer is surrounded by great bars, including its sister restaurant, Milk Drunk." - Eater Staff

"Is the waiting list at this Beacon Hill hotspot too long? Here’s the secret — you don’t need to get a table to eat at Homer. It has a window doling out its exquisite soft serve in seasonal flavors like salted peach and fig leaf. (The flavors rotate, but there is always a vegan option.) You can always come back to dine in on Homer’s freshly baked pitas and other delights on an quieter night." - Meg van Huygen, Dylan Joffe, Harry Cheadle