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Ray Tomlinson, an engineer at Bolt, Beranek, and Newman in Cambridge, sent the first e-mail message in 1971.

Chef Chris Schlesinger cranks up the heat at his Pacific Rim-influenced Inman Square fish house. Sample dishes such as dry-rubbed mahi mahi and rare ahi tuna with wasabi – or should you be up to the challenge – Fries from Hell (see p42).

Chef-owner Chris Schlesinger was among the first Boston chefs to perfect the art of cooking seafood with the smoke and heat of an open fire. Schlesinger is also an aficionado of hot spices, often perking up a more bland fish with a peppery basting sauce or toning down an oily fish with a citrus marinade. The simple, unfussy dining room allows the food to shine. Reservations are not accepted so arrive early, and be prepared to wait.

The self-proclaimed “King of the Cuban sandwiches.” Check out the photos of the Latino pro baseball players who often eat here when in town.

There’s no beer to wash it down with, but El Pelon produces authentic Mexican and Tex-Mex specialties.

Western-style iced cakes and downhome Chinese treats such as sweet red bean buns.

This intimate shop specializes in museum-quality, hand-painted 19th-century porcelain from all over Europe. You’ll also find marble statuary, exquisite linens, and period furniture.

Chef Nadsa de Monteiro has shown Bostonians just how sophisticated Cambodian food can be. Served in an airy bamboo-trimmed room.

Back Bay grace characterizes this late 19th-century landmark hotel. Visiting musicians and baseball teams alike enjoy the spacious suites. Clio (see Clio), the ground-floor restaurant, is one of Boston’s best and provides room service for guests.