GRILL TALK Barbecue menu offerings and grilled specialties are no longer limited to seasonal or regional fare. They’ve caught on in a big way that’s reflected on menus from coast to coast, and created an appetite for barbecue-compatible side dishes and desserts. At Bomboa restaurant in Boston, executive chef/co-owner Felino Samson offers Brazilian-influenced barbecue, with side dishes such as taro root chips. In East Hampton, N.Y., at Turtle Crossing, chef Arthur Wolf features BBQpulled ...
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