Those who grew up with Boston baked beans might recall a syrupy, sweet substance poured from a can, to be avoided at all cost. But at Marliave, chef-owner Scott Herritt was determined to "take them to a different level." By braising short ribs and ham hocks in Great White Northern beans, cooking them for hours with plenty of garlic, veal and chicken stock, and a touch of molasses for color and a hit of sweetness, he makes locals marvel at just how good the classic can be.
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