March 12, 2013
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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.
Handmade ricotta cavatelli with a ragu of boar at the new French bistro in Newton Centre.
Daube de boeuf with caramelized onions, carrots, and parsnips.
Spanish seafood cassoulet is chock full of seafood sausage, chorizo, and littlenecks.
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