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Dina Rudick/Globe Staff
An 8-ounce filet mignon with fries and arugula at Boston Chops.
Roasted halibut with mushrooms, asparagus, charred onions, and a tomato sauce redolent of ginger.
Oxtail croquettes with red-pepper mostarda.
Pineapple gelée cheesecake.
Chef-owner Chris Coombs at Boston Chops.
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