Top Chef alum Carl Dooley’s creativity abounds at the Table at Season to Taste, which serves a tasting menu for $99, tax and gratuity included. The four-course extravaganza changes depending on availability of ingredients, and vegetarian menus are available upon request. Sample dishes include eggplant wontons in rabbit broth; roasted Rohan duck breast with huitlacoche; and a salad of shishito peppers and swordfish confit.

Located in the former longtime T.W. Food space and run by T.W. alums Conor Dennehy and Danielle Ayer, Talulla has a seven-course tasting menu as well as a three-course prix fixe option. Splurge on the tasting menu ($95) with Ayer’s expert wine pairings (an additional $65), with dishes like smoked corn custard with seared scallops, duck breast with mole, and spaghetti with littleneck clams. If it fits your desires, dive into the raw bar and caviar menu, or add the optional foie gras course for $10.

Tasting Counter’s nine-course tasting menu is a complete mystery going in: Based around seasonal ingredients (at least half of which come from Massachusetts), each course is prepared and plated in front of diners, served with options of wine, beer, sake, or non-alcoholic beverages. Tasting Counter operates under a pre-paid ticket system, with gratuity and service fees baked into the price, which runs $225-$250 for dinner. There’s a $75-$85 lunch tasting menu, too, and a late-night three-course menu with wine pairings for $65. (The lunch and dinner prices vary depending on the day of the week, with peak days like Saturday on the higher end of the range.)

Owners Josh Lewin and Katrina Jazayeri are always changing things up at Juliet. The Union Square restaurant — Eater Boston’s 2016 restaurant of the year — has a dining option for every taste, from brunch to a la carte dinner to its ticketed prix fixe menu with a revolving theme and optional beverage pairings. Pre-paid prix fixe dinner tickets go for $65 (gratuity included), and there are ticketed lunch options ($45) as well. Consult the restaurant’s website to learn about the current prix fixe menu “season,” such as Les Pommes Sauvages (most of October and November) or Juliet’s Steakhouse (most of December).

Subterranean Cambridge gem Forage — in the longtime Ten Tables space, with a trio of Ten Tables alums at the helm — offers a variety of four-course tasting menus for omnivores, vegetarians, and vegans, and as the name suggests, it’s all about local and seasonal sourcing. The $55 ($45 for vegan/vegetarian) meal comes with optional beverage pairings ($28) and an extra cheese course, if you’re splurging (and really, why say no to more cheese?).

Bondir’s menu rotates, but there will always be house-made bread and optional wine pairings on the menu. Typically five courses, the dinner menu ($78) is dependent on local and seasonal ingredients, with dishes like wagyu beef strip loin, black currant sorbet, and a poached egg with baked beans and heirloom delicata squash.

A classic special occasion destination in Cambridge, Craigie on Main has a four-course menu ($85) that make a good showing of local ingredients and a French culinary sensibility. There’s also a chef’s whim option available on Sundays — four or six surprise courses for $45 or $57.

Boston has a lot of high-end Japanese food (some of which is on this map) — but mostly in the sushi realm. Kamakura is a first for the city, showcasing Japan’s beautiful kaiseki cuisine in a many-course meal ($156) that dances through dishes like unagi chawanmushi; a crispy rice ball with salmon caviar and wasabi dashi; and scooped fresh tofu with miso sabayon and Maine uni. Those with significant dietary restrictions are advised to order a la carte or try the six-course omakase ($68) instead, as the kaiseki tasting menu can only be minimally altered to accommodate pescatarian diets or minor allergies.

Explore French sensibilities and wines at Troquet — which moved to a larger space a couple years ago — with chef Tyler Stout’s tasting menu. Leave the decisions to him, and delight in the unknown. Look out for the restaurant’s champagne cart, too.

One of Boston’s ultimate spots for omakase, O Ya serves dish after dish of immaculately plated sushi. Prepare for 17 courses for $185 per person (not including tax and gratuity), with an optional beverage pairing for an additional $95, or go for the “grand omakase” — 20 courses, including some extra-special ingredients, for $285 (plus $150 for pairings). Owners Tim and Nancy Cushman also operate an O Ya in New York and recently added a third location in Mexico City; they also have several other non-O Ya restaurants in Boston and New York.

There are two options for tasting menus at Asta, which doesn’t have an a la carte menu: a five-course dinner for $85 and an eight-course option for $110, each with additional beverage pairings available. As with many of the tasting menus on this map, diners won’t know the exact dishes ahead of time, but sample dishes include mussels with salt cod foam, nectarines with chantilly cream, and eggplant with smoked green tomato.

The “all you can eat” menu at Whaling in Oklahoma is not quite a literal all-you-can-eat feast, but rather a “sampling of what we find special today,” where the “we” is chefs Tim Maslow and Matt Hummel, along with their team. Expect a blend of New England flavors and Japanese dishes and techniques.

SRV’s “Arsenale” tasting menu — one of the best deals in town at $45 — takes diners on a tour of Venice-inspired cuisine, starting, of course, with Venice’s bar snacks, cicchetti, before diving into pasta and more.

Two chef’s whim tasting menus at Jamaica Plain mainstay Ten Tables cater to omnivores ($49) or vegetarians ($39), with four courses and optional wine pairings ($25). The menus are a surprise, but the restaurant’s a la carte offerings include plenty of pasta (made in-house), a burger, hanger steak, and more.

With a casual cafe operation during the day, Brassica Kitchen + Cafe offers two tasting menus for dinner, the “ride” for $45 and the “whole ride” for $75. Like with most tasting menus, dishes will change depending on availability of local ingredients, but expect to eat dishes like mountain yam cakes with roast duck conserva and maitake; crispy cod with linguine and clams; and risotto koji with cultured butter and “fancy parmesan.”