Raising the bar for pregame grub at Patriot Place, this ambitious Foxboro eatery serves up tapas-style small plates in a cozy dining room that feels more South End than south-of-Boston. Chef Richard Garcia makes a point of sourcing meat and cheese from local farms, resulting in a Vermont cheddar that performs admirably in truffled macaroni and cheese with a smoked Parmesan crust. Steamed mussels from Bangs Island, Maine, are so tender they hardly require chewing, and Kobe beef in a Rioja reduction has a deep, satisfying umami flavor. Don't miss a chance to try the wine flights, designed to complement each course. ("A Meaty Proposition," with a sampling of pinot noir, syrah, and zinfandel, is a great match for that Kobe.)
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