December 18, 2012
Aram Boghosian for The Boston Globe
The yellow beet, chick pea, and navy bean dish at Belly Wine Bar in Cambridge.
The lamb bacon dish.
Marrow bones with bread.
Executive chef Robert Grant at Belly Wine Bar. He is also the chef for The Blue Room.
The five orange wines served at Belly Wine Bar.
Scallop Boudin Blanc.
The salumi chef's platter.