In 1875, inside a small brick building on Bosworth Street, a dream came true. Here, a young French immigrant to Boston named Henry Marliave opened what would become one of the city's most revered restaurants—The Marliave. For more than a century, it would be celebrated for its menu of French, Italian, and New England dishes. But starting in the 1990s, the food began to suffer; the crowds began to thin. In 2003, Henry Marliave's dream ended when the restaurant was shuttered, many believed for good. Its unlikely resurrection came less than two years later, thanks to chef Scott Herritt, who grew up not in New England, but in Oklahoma. Much like Gilson's approach at Puritan & Company, part of Herritt's plan for The Marliave was to make it a showcase for refined New England classics. And if the tender pan-roasted local swordfish served with Swiss chard, red bell peppers, and potatoes is any indication, The Marliave might still be here a hundred years from now.