A bring-your-own-wine restaurant, L’Atelier combines market produce with comfort food by chefs Patrick Garneau and Benjamin Fortier. The Mile End restaurant is rustic with unfinished wood tables, logs sliced and stacked to resemble a woodpile, and photo portraits of local farmers. The know-your-neighbor photographs introduce those who have grown, raised, and produced the ingredients for L'Atelier's seasonal cuisine. An upscale version of poutine—a traditional Quebec dish—layers fries with five-year-old cheddar, shredded rabbit, and barbecue sauce. Other dishes on the game-heavy menu may include roast guinea fowl with wild mushroom polenta and local Stanstead rabbit cassoulet.
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