Magazine

A Restaurant's Take

Potato-plus gratin

Improving on the classic at Grill 23 & Bar.

Yoon S. Byun/Globe staff
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Potato gratin at Grill 23 & Bar, served as a side with a seared tuna entree, has an unusual addition. Along with the layers of potato are layers of fresh-tasting celery root; the dish is made with creamy bechamel sauce, and served with bread crumbs on top.  — Rachel Travers

GRILL 23 & BAR 161 Berkeley Street, Boston, 617-542-2255, grill23.com