With these subfreezing temps upon us, hot meals matter. One place to get your internal warmth in yummy fashion is ChoCho’s, the Korean eatery with its boiling crocks of soondubu tofu soup into which you drop a raw egg and let cook – like your own Sterno stove to warm your hands over.

The Deconstructed Grilled Cheese & Tomato on the brunch menu at Source is a flat, lightly breaded mozzarella patty, fried and served in a tangy, slightly spicy tomato purée – and it’s quite brilliant.

The specialty at Vinal Bakery in Union Square is English muffins by founder Sarah Murphy – moister, spongier and more pleasing to the bite than the typical, and piled with eggs, cheese and other toppings that will satisfy any lover of good, rib-sticking breakfast sandwiches.

This classic neighborhood pub has a cozy, intimate layout, reasonably priced cocktails and a wide-ranging menu of sports bar comforts. Among them: The Cali Club Wrap, a pleasing blend of grilled chicken, smoked bacon, lettuce, tomato, guacamole and Sriracha mayo.

A visit to the Longfellow Bar is an intimate affair with a drink list that is ever-evolving and a short, small-plate menu with spins on familiar victuals. The Crab Rangoon “Nachos,” a change-up surprise, but my favorites are hickory-smoked wing flats that take almost two days to prepare.

Dear Annie is a tapas bar with an accent on fish, but don’t miss the mushroom panini, filled with an assortment of what tastes like just-picked fungi cooked al dente so you can taste their fresh, feral nature.

If you miss the Windsor Tap and B-Side Lounge, Lord Hobo is a worthy replacement with a cozy, gin joint vibe and a small yet eclectic food menu. El Salvadorian pupusas are super satisfying comfort food and the lobster rolls are heaped high and served with a zesty citrus aioli.

Funny to think that an ice cream shop would be a great place to grab a cocktail, let alone a meatless version of the cheesesteak, a renowned Philly classic, but that’s what Earnest Drinks just north of Kendall Square is all about.

The Dirty Bird is a half-chicken that’s dry brined for three days and spice-rubbed with a blend that comes from Christina’s down the block, then served with a spicy aji chili au jus. The long preparation cycle and care shows.

This grilled chicken with whiskey barbecue sauce, applewood smoked bacon, cheddar and a dousing of spicy ranch on a toasted telera roll is just right – emblematic of the restaurant that serves it.