What you should order: The rice smoked duck breast over garlicky greens with spicy yuzu kosho and fermented black bean vinaigrette. He and wife/GM Ginhee are also focused on running a sustainable business at least half of their ingredients are from Massachusetts, and they aim for a zero-carbon footprint. What you should know: Ungár is one of the area’s most interesting and sure-footed chefs.
What it serves: Applewood-smoked shishito peppers with black lime, sesame, and tamari vinaigrette orange and white sweet potato fries with fermented chile emulsion king crab risotto with fermented rice fish glazed in molasses and soy with leeks, pickled mushrooms, and red curry. The 20-seat restaurant from chef Peter Ungár features ticketed multicourse tastings and a wine bar with a more-casual a la carte menu that’s similar to the one here. What it is: The original Tasting Counter is located inside the Aeronaut Brewing Company space.