To call Café ArtScience an adventurous “restaurant,” wouldn’t quite do it justice. Take a classic white-tablecloth Parisian eatery sans bells and whistles and add a bit of Boston’s college scene to the mix. The result is a mod restaurant, classroom and art gallery all in one, where you’ll not only revel in the perfect creaminess of chef Patrick Campbell’s foie-gras-and-rabbit terrine, but you can learn about how it was prepared, too. See more...