Michele McDonald for The Boston Globe

Sycamore's tuna crudo is raw fish, chili, cured ham, and a thin slice of dried Meyer lemon over picholine olive puree.

Michele McDonald for The Boston Globe

Handmade ricotta cavatelli with a ragu of boar at the new French bistro in Newton Centre.

Michele McDonald for The Boston Globe

Daube de boeuf with caramelized onions, carrots, and parsnips.

Michele McDonald for The Boston Globe

Spanish seafood cassoulet is chock full of seafood sausage, chorizo, and littlenecks.