Boston

I'm not sure who declared Fuji 1546 has the longest bar in Quincy; a local editor, reporting two years ago, or the website. Either way, it is major. If you want a seat, you can have one. High ceilings make it noisy all right with the concrete floors and all. Watching a ball game here is like being in Fenway Park without having to get up for the beer. Honestly, it's just what we need this Tuesday. Dance class is off and we're in desperate need of a big dose of happy with good food and wine. It's all here.

Julie chooses a Nobilo Sauvignon Blanc, New Zealand grown. Nobilo isn't making it easy to learn more. Before you can get on their site just to read about wine, not drink, you must swear to be "of legal drinking age in your country to enter this site." And you have to put in when you were born. Really, as if no one ever lied to buy something online? We agree it's crisp with citrus notes which pretty much describes everything we order. I'm having a Chateau Lafayette fizz from California which 1000corks.com reports, without any tells, you can get on the cheap around the country. We send back the first glass, no bubbles. The second one's fine.

B & G Oysters is one of those places that took off on Day One or at least that's how I remember it. We've had lunch there for years, not years and years, but enough to know that every oyster's hand-picked and polished. You watch chefs pry and fry your oysters, baste salmon, jimmy clams, beer-batter fish, pan-fry fluke, hack your hake and steam mussels. It's like being in someone else's kitchen where you're close enough to inhale but far enough away not to get involved with dishes.

Summers we're partial to oysters, choosing one of each from everywhere. Winters we're into soup and entrées. Like other places with "oyster" in the name, it's fine to pass on raw; that's what the open kitchen's for. This brunch every seat is taken. After a short wait we decide it's not too early for a sparkler. Simonnet-Febvre Cremant de Bourgogne Brut, a chardonnay pinot noir blend, pairs with the spice bomb clam chowder and I get all the floating lardons. Our server, Mark, explains the chowder's not roux-based so clams lead. My Saturday's improving by the minute with chefs who know their way around a cast iron skillet.

Aquitaine's clever. They've got photographic food diaries on all their front pages. Even Twitter is crowded with savvy bartenders, one of whom reminds me of Ben Affleck in Argo; smart servers, one of whom has cool pink hair; the bar lit in warm golden tones, snazzy cocktails, shrimp with heads, gooey onion soup, bunches of greens and my shrimp sandwich. You can preview nearly everything but where are the waffles?

Today we've come over from the antiques show on Tremont Street at Cyclorama's Boston Center for the Arts. It's brunch and everyone in the South End's got the same idea. Since 1998 Aquitaine's been on a roll in a semi-converted industrial space that once housed a video store. Tables are close so watch what you say; even though it's busy know that everyone can hear. Cozy banquettes are backed with mirrors and your server will pull out your table so you can get in. All small children are well behaved, as in very.

What used to be a quiet street is now where it's at. Where there was nothing, there are heady times. It's a place your very own New Jersey food-wise cousins pick from online reviews. It's fun. It's affordable. It's a big deal with something for everyone. Finally.

We're talking three deep at the bar Friday and Saturday and reservations all week. A din to make Gunga deaf. Our first visit comes after an interminable Urban Nutcracker. What nails it for us: they have tastes of wine.

Barcelona's taste is half a glass and this is after the sips they bring first so you can pick a taste. We choose a Viognier from Argentina and white Rioja from Spain. The Viognier is fruity and the Rioja is um, boring, but not as boring as the Nutcracker. There is beer and there are cocktails and there is wine by the glass.

Julie is having carrot salad with arugula and avocado. It's light and filling and if they make this in Spain, authentic. It's not on the menu now but there are others: kale with anchovies; greens with goat cheese and raisins; raddichio with raisins; shaved mushrooms with celery and mustard; plus ensalada with onion and no raisins.