Best of Boston

Most chefs source wild ingredients from specialty purveyors. Acclaimed chef Erin Miller sources hers from the area’s urban landscape. Her adventurous chef’s-counter tasting menus at Urban Hearth are built on hyper-local gems—wild lettuces, knotweed, walnuts—that she finds herself while foraging. It’s this direct relationship between her expeditions and exceptional locavore cuisine that makes Urban Hearth compelling. We recently joined the recent James Beard nominee on a morning trek through Cambridge to check out this connection firsthand. Continue reading here.