Restaurants

A Roaring Success

A by-the-numbers look at Terra’s show-stopping wood-fire grill.

Photograph by Toan Trinh

80+ percent

Portion of the menu that touches the flames

6 menus

Number of day-old menus used to light the fire each day

45 seconds

Time on the grill for the dish with the shortest cooking time: beef heart

40 minutes

Time on the grill for the dish with the longest cooking time: lamb chops

1½–2 cords

Amount of wood Terra burns through every week

71 miles

Distance the oak and ash travel from their source, Verrier Tree Service, in Rhode Island

#1 rule

“Don’t let your fire go out.” —chef de cuisine Dan Bazzinotti


See more from our 2017 Top New Restaurants feature.


Jenna Pelletier Jenna Pelletier, Food Editor at Boston Magazine jpelletier@bostonmagazine.com