This is my favorite pairing board at The Beagle. All of them are fun — including the mackerel and aquavit and the foie gras and sherry — but the burrata and gin is the most subtle and distinctive pairing. Burrata dressed with Arbequina olive oil, Maldon sea salt and ground pepper is paired with celery that’s been braised in white wine, celery juice and árbol chile peppers. Braising softens the celery in both texture and flavor, though its mild pungency still stands out, countering the creamy burrata. The mini gin martini is a classic: two-to-one Beefeater and Dolin dry vermouth. While the elements comprising this extraordinary pairing are very mild and understated, they complement one another’s distinctive hidden talents like members of a superhero team.