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The Boston Globe

Magazine

A Restaurant’s Take

Creamed spinach at Met Back Bay

The classic is a big seller.

At the Met Back Bay restaurant, creamed spinach is made with fresh spinach and a basic bechamel sauce flavored with nutmeg. It’s so popular, chefs go through 5 gallons a week. A quick stop under the broiler on the way to the table makes the top brown and bubbly.  — Rachel Travers

THE MET BACK BAY 279 Dartmouth Street, Boston, 617-267-0451, metbackbay.com

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