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They source as much produce as possible (heirloom tomatoes, peppers, onions, greens, beets, etc.) from their own fields in order to forever alter your conception of freshness with creations like warm asparagus with poached egg, potato crisps, and (of course) house-cured ham, or a farro-stuffed pork loin with wild spinach and parsnip puree.
Did you know there are restaurants outside Boston that are still pretty good? From historic seaside nooks to farmhouse bonanzas, here are some places that make it worth leaving The Hub.
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While Boston may understandably dominate when it comes to Bay State best restaurant discussions, there are some other outposts around Massachusetts that are well worth your attention.
Nestled in the rolling hillsides of Groton, this bastion of farm-to-fork goodness from Chef Tom Fosnot is part of the 300-acre Gibbet Hill Farm compound.