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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.
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Michele McDonald for The Boston Globe
Handmade ricotta cavatelli with a ragu of boar at the new French bistro in Newton Centre.
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Michele McDonald for The Boston Globe
Daube de boeuf with caramelized onions, carrots, and parsnips.
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Michele McDonald for The Boston Globe
Spanish seafood cassoulet is chock full of seafood sausage, chorizo, and littlenecks.
