Scandinavian forage-to-fork techniques are applied to ingredients from New England's forests, seashore, and farms at this innovative restaurant. Your meal might include a dandelion crisp, some powdered seaweed, or venison liver (the menu changes nightly). Surprising but pleasing flavors are the norm here, as are artistic platings. All is served in a small, woodsy room with tables that contain a fun surprise: Each has a drawer containing vintage, mismatched silver. Guests decide, with each course, which utensil to use. Two tips: Unlike other restaurants Asta doesn't require that everyone at the table order the same tasting menu. So to get a broader sampling, order the five-course one as well as the eight-course one, and then share the results. We also recommend requesting one of the seats that overlooks the kitchen, so you can watch the chefs making their magic.