The artichoke agnolotti offered as a course at Mica in Chestnut Hill was named to Food & Wine's list of top 10 restaurant dishes of 2011.
F&W blurbed: Chip Roman is "an expert at restrained European cooking. Jason Cichonski, Mica’s opening chef, loves unexpected combinations. Together they created these exceptional artichoke agnolotti. The centers are molten (made by wrapping pasta around the frozen filling), and the chefs amp up the intensity of the artichoke flavor by adding a touch of miso."
The piece is here.