A decade ago, the only time you ever saw charcuterie was in a French bistro. Now curing meats has become one of the ways talented chefs demonstrate their chops. This combination butcher shop/restaurant from Raynold Mendizabal has emerged as one of the area’s foremost destinations to sample the art—take a bite of coppa or bresaola from one of his marvelous boards and you’ll have tasted more flavor than some restaurants can pack into an entire meal. The surest route to a good time is to order a selection of meats to start, linger over them with a glass of wine, then return to the menu to accessorize your meal.
Don’t miss: Smoked-bluefish rillettes; pâté de campagne; lamb tartare with Moroccan spices; prosciutto cotto and mozzarella fior di latte;carpaccio; beef empanadas; pork blade steak; roasted lamb shank.