(dina rudick/globe staff)
On the Menu
Known for their list of wide-ranging wines and seasonal menus, Troquet owners Chris Campbell and Scott Hebert have been tending to their low-key little restaurant for six years. Hebert, the chef, says he changes parts of the menu every few weeks, to base new dishes on the latest produce coming in. A case in point are seared diver scallops ($34), ... (Full article: 165 words)
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