What is it about raw?
Two years ago, the now-ubiquitous kale salad beat the underdog-vegetable odds to earn BA’s Dish of the Year title. Then in 2013, it was steak tartare, which continues to inspire chefs (you should taste what this year’s No. 3 pick does with it). In 2014, another uncooked dish has appeared on menus across the country: crudo, a.k.a. carpaccio, a.k.a. ceviche, a.k.a. sashimi, or whatever chefs call it when they top exquisitely sliced raw fish with sweet, piquant, and acidic components. Nowhere did I see a more inspired embodiment of this trend than at Central Provisions.