Best of Boston

The “slow food” movement is a mindset that Erin Miller understands better than anyone. Yes, the classically trained Cambridge chef sources the ingredients for her exquisite yet homey New American cuisine from local soil, such as the foraged mushrooms that bring big umami energy to bowls of green curry with broccoli. More than that, though, her intimate restaurant’s kitchen-facing chef’s counter invites us to five-course dinners — served with highly palate-soothing, settle- and-stay-awhile wines — that unfold at a leisurely pace we welcome in these fast times.