Trusting the novice can enable extreme cheapness: haircuts from cosmetology schools, grill-fixings from in-training dentists, and prison tattoos from whoever's willing to stick up for you in the showers. Coming with the cheap comestibles, Technique.
The lovechild of a lounge and a trendy loft, Technique's a lustrous, exposed-brick space in the Athenaeum building that's the first full-service, student-staffed resto in Boston, leveraging the Le Cordon Bleu College of Culinary Arts to create affordable (no entree over $20) contemporary regional cuisine. Hearty fare includes Sam Adams Stout-Braised Short Rib with house cured bacon/onion confit; Shrimp Scampi Pizza topped with pecorino, mixed greens, and aged balsamic; and an Herb Crusted Monkfish with seasonal squash risotto and a beurre blanc that's "thyme scented" -- so basically, thyme is of the essence. They've also got lighter, seafood-based offerings like Cornmeal Crusted Local Scallops, Shellfish Duo (Duxbury oyster on the half shell/marinated mussel salad with hot chili-lime granite), and and the Concord grape/sage butter-abetted Lobster Johnny Cakes, which go great with handlebar mustaches, and making tender love to a fat mobster.
If you'd feel more comfortable limiting the young'uns to bread/meat combos, there're also sandwiches like roast turkey w/avocado and goat cheese spread, roast beef/horseradish on pepper brioche, and a chuck burger w/ Vermont cheddar -- because if there's one thing novices can definitely handle, it's flipping burgers.