Sometimes it just takes a little tweak to make food memorable. That roasted beet salad that’s on menus everywhere? At Ten Tables, Punch adds a drizzle of pumpkin seed oil. The roast chicken? He turns—nay, kicks—it up with cabbage, shell beans, and bacon. With a resume that includes stints at UpStairs on the Square and Rendezvous, this chef’s talent for making the ordinary extraordinary is serving him, and us, very well.