Best of Rhode Island 2008 Editors' Picks

Appetites often diminish when Bugs Bunny's brought up in conversation, but Chef Christian Piper has made hesitant diners jump at his rabbit terrine, which is less traditional (and more fun) than it may sound. A seared leg is propped against braised and shredded meat topped, in turn, with the eponymous terrine (actually a jellied collection of sun-dried cherries). Everything is set in a bowl of slightly sweet pomegranate bisque with a side of pickled strawberries. Sweet and savory on all counts.