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January 08, 2013
Dina Rudick/Globe Staff
At BoMA Restaurant + Bar in the South End, kale, mesclun greens, and shaved fennel salad.
From the “tiny plates” menu, a jumbo shrimp sprinkled with chili lime salt.
Chef Christopher Bussell’s custom-blended BoMA burger.
A “tiny plate” of fontina and truffle oil-infused tater tots.