Best of Boston

Tony Maws is the anticelebrity chef. Undistracted by fame and fortune, he is laser focused on ferreting out the finest ingredients from local farms and transforming them in his cramped Cambridge kitchen into deliciously unexpected dishes like roasted Vermont organic squab with pomegranate-rose gastrique and sour milk panna cotta with candied fennel. Which, of course, is exactly what makes Maws a shining star.