"A couple recent changes over at Artscience Culture Lab & Cafe in Cambridge’s Kendall Square: For one, Benjamin Lacy has joined the team as executive chef. He’s an alum of restaurants such as En Boca and Ten Tables in Cambridge, as well as Sel de la Terre in Natick and Tastings Wine Bar and Bistro in Foxborough. A few options from his new menu: sea urchin panna cotta (kaffir lime, huitlacoche, corn sprouts, and puffed amaranth), tagliolini (oyster beurre noisette, black truffle, trout roe, and Parmigiano Reggiano), and rabbit (wild artichoke barigoule, morels, ramps, and sauce chasseur." - Rachel Leah Blumenthal