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The Boston Globe

Food & dining

Changing trends on Boston restaurant menus

Fashion is fickle. Tastes change. This is as true for food as it is for couture. In restaurants, tuna tartare gives way to house-made charcuterie, Italian flavors to Southern, then Asian, ones. Yesterday’s risotto is replaced by today’s grits — at least until grains like freekeh (roasted wheat) and quinoa begin to encroach. What’s in, out, and upcoming on Boston menus right now? Let’s take a look.

TRENDY DISH

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