Chef Dante deMagistris’ autumn menu at blu reflects both his passion for traditional Italian cuisine and a childhood where freshly made pasta was a part of every meal. In addition to handmade pastas like whole wheat cavatelli, and little beet ravioli, expect autumn dishes like Muscovy duck breast with ginger soy glaze, quince, Asian pear, wilted watercress, leeks and sweet potato croquette; and wolf fish and white shrimp in parchment with peppers “agro dolce,” fingerling potatoes and smoked sea salt. Also on the menu this fall, enticing pastries and desserts created by new pastry chef, Paige Retus, whose work recently graced the tables of Figs, Kingfish Hall, and the original Olives. Now at blu, Retus tempts diners with sweets like pumpkin “bomba,” El Rey bittersweet chocolate pot de crème, and vanilla poached French butter pear. Call blu at 617.375.8550 for reservations.