Magazine

A Restaurant’s Take

Duck liver pate with vanilla-poached pears at Deuxave

At this Back Bay hotspot, a sweet-savory appetizer to remember.

Essdras M Suarez/Globe staff

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At Deuxave, a thick marble bar curves gracefully where the windows bow. You get a lot of attention and high-quality stemware, flatware, and linens. Duck liver pate, with its garnish of vanilla-poached pears, is silky and nicely set off by the generous 2009 Falesco Umbria sangiovese. Even the butter is perfect: a glorious little nubbin of French Echire. This elegant restaurant has a Michelin-star quality.  — Sheryl Julian and Stephen Meuse

Deuxave 371 Commonwealth Avenue, Boston, 617-517-5915, deuxave.com