From front: baby back wild boar ribs with a plum tamarind glaze; maple bread pudding with bourbon hard sauce and chantilly cream; and Ruth’s oven-roasted natural chicken with new potatoes, wilted spinach, carmelized onion, haricot verts, and lemon beurre blanc.(Photo by Mark Greenberg) Anaqua Grill struggles through its adolescence but still shows great potential In […]