Best of Boston

Local ingredients get the global treatment at Michael and Orla LaScola’s newest venture. To wit: addictive “Pork-Umms,” which star shaved Berkshire pork, scallions, and sesame barbecue sauce on a kimchi biscuit, and the silky clad verde soup, made with parsnips and topped with marinated octopus, cornbread croutons, and smoked paprika. The well-traveled flavors also extend to the bar, where adventurous drinks are mixed with pico, shōchū, tamarind, quinoa vodka, and—believe it or not—killer bee pollen.