Best of Boston

In an age when chefs can delegate mundane concerns like medium-rare-ness to the sous-vide robots, coaxing precision-tuned nuance from a snarling fire pit warrants OG props. At Terra, Dan Bazzinotti plays the wood-fueled grill like a Stradivarius cello, rattling off dreamy riffs on the Italian canon, like crab tagliatelle with preserved lemon and snap peas, and lamb chops with pomegranate agrodolce.