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"Practicing near-obsessive farm-to-table sourcing—much of the meat raised by owner Kristin Canty and produce grown on her farm—this Seaport restaurant turns hyper-local, seasonal ingredients into vivid flavors: lamb ribs with Urfa pepper, housemade bucatini all'amatriciana with guanciale from Woods Hill pigs, charred broccoli bursting with flavor, and a decadent Pier 4 caviar service served with warm popovers." - Todd Plummer, Shannon McMahon
