Rialto does rhubarb
Photo: courtesy of Rialto
Rhubarb, that perennial spring favorite, has found its way onto local menus. Jody Adams, chef-owner of Rialto in Cambridge, accompanies her seared arctic char with a combination of tart rhubarb tempered by pungent leeks and fennel ($29; 617-661-5050; reserve online). Over at Clio in the Back Bay, Ken Oringer’s terrine of foie gras gets a tart and sweet sidebar of bitter strawberries, dehydrated honey and rhubarb ($20; 617-536-7200; reserve online). Finally, Troquet in the Theater District uses rhubarb agrodolce – a sweet-and-sour reduction – along with bing cherries to grace its foie gras ($19; 617-695-9463; reserve online).