“These meatballs are better than my grandmother’s!” Then she whispers, “Although I wouldn’t tell her that.” Many would agree with this Town customer. The restaurant started making meatballs eight years ago when it opened and hasn’t stopped. Credit goes to executive chef Marc Doiron and chef du cuisine Alex Johnstone. Take a bite — the ricotta and Parmigiano stuffing just oozes out of these tender, juicy meatballs. Feel free to eat the soft polenta anytime, but stirring it into the last of the sauce and sopping up the lot with house-made focaccia is the living end. Two for $12, four for $22

— Town, 296 Elgin St.