Greater Boston's best new restaurants

ERBALUCE In the Boston area, you could eat at an Italian restaurant every night and never visit the same one twice. But there's no other Italian restaurant like Erbaluce, in Bay Village. Chef Charles Draghi is inspired by the food of the Piemonte region and the ingredients of New England. His menu changes each night. Constants include excellent handmade pasta dishes and rack of wild boar with a sauce made from fermented wild Concord grapes. (If risotto is offered, don't miss it.) The chef doesn't ever use butter, and there is no cream in the savory dishes. Driven by herbs, spices, and infusions, his creations are subtle and relatively light. Pictured, saffron-poached pear with mascarpone and a lavender-caramel sauce. Erbaluce, 69 Church Street, Boston, 617-426-6969, erbaluce-boston.com
Erik Jacobs for The Boston Globe

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ERBALUCE
In the Boston area, you could eat at an Italian restaurant every night and never visit the same one twice. But there's no other Italian restaurant like Erbaluce, in Bay Village. Chef Charles Draghi is inspired by the food of the Piemonte region and the ingredients of New England. His menu changes each night. Constants include excellent handmade pasta dishes and rack of wild boar with a sauce made from fermented wild Concord grapes. (If risotto is offered, don't miss it.) The chef doesn't ever use butter, and there is no cream in the savory dishes. Driven by herbs, spices, and infusions, his creations are subtle and relatively light. Pictured, saffron-poached pear with mascarpone and a lavender-caramel sauce. Erbaluce, 69 Church Street, Boston, 617-426-6969, erbaluce-boston.com