Aram Boghosian for The Boston Globe

The yellow beet, chick pea, and navy bean dish at Belly Wine Bar in Cambridge.

Aram Boghosian for The Boston Globe

The lamb bacon dish.

Aram Boghosian for The Boston Globe

Marrow bones with bread.

Aram Boghosian for The Boston Globe

Executive chef Robert Grant at Belly Wine Bar. He is also the chef for The Blue Room.

Aram Boghosian for The Boston Globe

The five orange wines served at Belly Wine Bar.

Aram Boghosian for The Boston Globe

Scallop Boudin Blanc.

Aram Boghosian for The Boston Globe

The salumi chef's platter.