When husband-and-wife Steve and Michelle Corry opened Five Fifty-Five in 2003, neither “small plates” nor “farm-to-table” were entrenched in the American foodie lexicon. The Corrys were instrumental in introducing both ideas to Northeast diners. Still, Five Fifty-Five’s regulars love it for its large-plate signature dishes like truffled lobster macaroni-and-cheese, striploins and hanger steaks, hand-rolled pastas, and other maximalist stalwarts. Wine aficionados, take note: The wine list here is tops, one of the best in the entire state.