Best of Boston 2007 Chef, Up-and-Coming help
Sometimes it just takes a little tweak to make food memorable. That roasted beet salad thats on menus everywhere? At Ten Tables, Punch adds a drizzle of pumpkin seed oil. The roast chicken? He turnsnay, kicksit up with cabbage, shell beans, and bacon. With a résumé that includes stints at UpStairs on the Square and Rendezvous, this chefs talent for making the ordinary extraordinary is serving him, and us, very well.