50 Best Restaurants: What's New at Ten Tables Cambridge

Chef Dave Punch’s new fall menu just launched at 50 Best Restaurants pick Ten Tables Cambridge, and I’m salivating over the housemade cavatelli verdi with wild boar ragu, Grana Padano cheese, and breadcrumbs (sounds comforting and rich, no?).

“Summertime food is fun, but colder weather fare — braises, cured meats, confit, etc. — are really where the fun starts,” general manager and beverage director Ian Rose wrote in an email.

Here’s the full menu:

Click to enlarge.

Also new at the Cambridge location?

The small bar, where you can order a Berkshire Brewing Company draft or a glass of gamay and snacks like marinated olives and cheese and charcuterie boards.

Rose told me that the new wine menu also features more small organic and biodynamic producers than ever before. Look for the TT Cuvee, a blend of carigan, petit sirah, and zinfandel, made exclusively for all Ten Tables restaurants by Mendocino County winemaker Tony Cotturi (his wines are sulfite-free, in case you were wondering).

(Ten Tables Cambridge, 5 Craigie Circle, Cambridge. 5:30-10 p.m., Monday-Thursday; 5:30-10:30 p.m., Friday and Saturday; 5-9 p.m., Sunday. Info: 617-576-5444, tentables.net/cambridge.html)

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