Executive chef Nick Verdisco at work in the open kitchen at Bolster, Snow & Co.

The Scallop Crudo with citrus, olives, radishes and more at Bolster, Snow & Co. Staff photo by Ben McCanna

Carrot fries – parbaked, dredged in cornstarch and then fried – stay fluffy inside and crunchy outside.

For dessert, an eclair with blueberry preserves, cream cheese, chiboust and vanilla ice cream.