Dining Out

Dining Out reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/05/BostonGlobe.com/Lifestyle/Images/dining_out_90.jpg Where should you eat this week?

Check out the Globe’s reviews of dozens of Boston-area restaurants.

Cheap Eats

Cheap Eats reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/05/BostonGlobe.com/Lifestyle/Images/cheap_eats_90.jpg Budget-friendly fare around Boston

There are dishes you can order for under $20 at eateries.

Latest Food & Dining headlines

quick bites

A taste of Portland, or Austin, on the Hill

By day, Winter Hill Brewing is a cafe that sells pastries and other goodies. At 4 p.m. on Wednesday through Sunday, it transforms into a restaurant.

Eric Brennan at Benton’s Smoky Mountain Country Hams & Bacon in Tennessee.

Boston chefs hit the road feasting on food finds

Boston restauranteur Chris Himmel and some of his staff hit the road in an RV to cook, eat, and chat with local chefs at stops along the way.


How to make Doretta Taverna’s Papa’s Pipe cocktail

It contains the Greek spirit Mastiha, woodsy but not too sweet.


Bar Mezzana is coming, a return for the Blue Room, and other restaurant news

What’s happening in and around the world of Boston food.


Grilled clams make pleasing a picnic crowd so easy

Three recipes perfect for a Memorial Day cookout — or any other day.


Great moments in New England ice cream’s past, and present

We put the ice in ice cream and gave the world the mix-in, and a few other sweetly satisfying indulgences.

Start by cooking the meat slowly over low heat. Then build the crust over high heat.

A side of science

How to make a perfectly grilled steak using science

How do you grill a steak that is both tender and juicy on the inside and has a seared, flavorful, well-browned exterior?

Perspective | Globe Magazine

Where the restaurants aren’t — and why

When Back Bay has more than 200 liquor licenses and Mattapan has two, the system needs an overhaul, argues a former city councilor.

Food & Drink Inc. | Magazine

How restaurants know what you want to eat before you do

Interesting things happen when big data shows up at brunch.

Chef Tunde Wey hosting the “Blackness in America” dinner series.


‘I cook to talk about some of the things we don’t want to acknowledge’

Chef Tunde Wey’s traveling dinner series, “Blackness in America,” creates a space to discuss race, gender, sexuality, and more.

Food & Drink Inc. | Globe Magazine

Chefs on the mistakes they’ll never make again

Memorable blunders led to lessons learned about running a restaurant that can survive the odds.

Food & Drink Inc. | Globe Magazine

Four simple reasons that good restaurants go under

Even the most talented chefs have crashed and burned because of these classic blunders.

Rob Whitten, owner of Morning Salute food truck


Running a food truck, his military experience comes in handy

Veteran serves breakfast sandwiches at Morning Salute.

Matthew Steinberg of Exhibit ‘A’ Brewing.


There’s good beer karma in these here walls

Exhibit ‘A’ Brewing Company moves into the former Jack’s Abby space.

By the glass

Red wine with fish? Perfect on this Norwood patio.

Emmets pairs cod with cabernet sauvignon.

The photo at Russell House Tavern.

Dining Decor

At Russell House Tavern, a photo from Harvard Square’s literary past

It shows poet Ben Mazer at Café Algiers.

Phyllo purse at True Bistro.

dining out

True Bistro: a sophisticated restaurant that just so happens to be vegan

The Teele Square, Somerville, restaurant is included on lists of the best vegan restaurants in America.

Clockwise from top left: Mezcalini cocktails, charred corn, “big bad beef ribs,” abd smoked ice cream.


It’s time we learned to master smoke, for BBQ and more

“Smoke has the ability to wake familiar foods up and give you a different perspective.”

Oak smoked big bad beef ribs, smoked on an offset smoker for 8 hours.

Recipe for big bad beef ribs

These 2-pound ribs are prepared in a smoker.

Recipe for smoked ice cream

No, it doesn’t melt.

Spring potato salad with peas.

Recipe for spring potato salad with peas

Pair with cookouts and rose.

Cooking With | Gordon Hamersley

How to make chicken like Paris’s best, in your backyard

The secret is smoke-roasting, and you can do it on your outdoor grill.

Eric Ripert


Chef Eric Ripert talks about his past, his path, and his life in food

The man behind Le Bernardin always knew he wanted to be in fine dining.

Thin curls of lamb shoulder at Happy Lamb Hot Pot.

Cheap Eats

Broth is the star at Happy Lamb. It’s not owned by who you think.

It’s so good because it’s the founders’ recipe

By the Glass

Three red wines that offer elements of surprise

From Italy, France, and Germany, each shines new light on a different grape

One tool to rule them all

StirStik does the jobs of spoon and spatula.

When one Airstream trailer-turned-cocktail lounge isn’t enough

A second Hive trailer/bar debuts.

Lactose-free ice cream that tastes like ... ice cream

Minus the Moo is made with milk.

Workshop Rwanda Coffee

La Colombe arrives at South Station

The Philadelphia-based coffee outfit opens a new cafe.

Recipe for smoke-roasted chicken with charred leeks and carrots

Turn your kettle grill into a wood-burning oven with this technique.

The confident cook

The cure for the complicated brunch? Make gravlax.

Cured salmon makes for an impressive dish with little effort.

Recipe for gravlax

This Scandinavian cured salmon requires no special equipment to make at home.

Cabbage slaw with sumac

Recipe for cabbage slaw with sumac

A salad of shining simplicity pairs well with all kinds of food

Buffalo Brussels sprouts pizza at Stoked Wood Fired Pizza Co. in Brookline.

Quick bite

Stoked: A pizza parlor parks in Brookline

The food truck team settles in, slinging wood-fired pies at a Washington Square brick-and-mortar.

Smoked beef tenderloin with three hots horseradish sauce.

Cooking | Globe Magazine

You don’t even need a smoker to make incredible smoked beef tenderloin

Grill guru Steven Raichlen offers irresistible recipes from his new cookbook, “Project Smoke.”


With Beer Camp Across America, brewers join forces

Think festivals and collaborative 12-packs, not sports and arts and crafts.

Demi Remick danced during Somerville Porchfest 2011.

Things to Do

The Weekender: Buddy movies, thumb wars, and LBJ

The Globe’s top picks for things to do this weekend, in Boston and beyond.

Looking for a couple new summer beers?

Harpoon has changed its summer brew to Camp Wannamango, and Downeast Cider House introduced a warm-weather version spiked with lemon and ginger.

Taniya Nayak


Designer Taniya Nayak on restaurant decor trends and home kitchens on a budget

The Food Network and HGTV interior designer will emcee Share Our Strength’s Taste of the Nation

The story behind the window portraits at Waltham steakhouse Flank

The corpulent gentlemen originally appeared in a mural of humorists honoring Mark Twain.

From left: Eric Papachristos, Jody Adams, and Sean Griffing are opening Mediterranean restaurant Porto in Back Bay.


Chef Jody Adams and team to open Porto in Back Bay

The restaurant will serve Mediterranean-style food with a focus on seafood, both cooked and raw.


How to make La Motta’s Paloma cocktail

Tequila meets grapefruit, lime, and cayenne.

A grilled chicken plate with vegetables at the Chicken and Rice Guys in Medford.

Cheap Eats

From one food truck to an empire, built on chicken and rice

The Chicken & Rice Guys have gone brick-and-mortar in downtown Boston and Medford, and they mostly get it right.

Recipe for mayonesa ligera (thin mayonnaise)

A Basque elixir you’ll be proud to have made.

The rise of the beer snob

At this point it’s almost hard to remember, but there was a time when a beer was just … a beer.

Grillo’s Pickles releases the half-sours

The new Jewish-style pickles are their most-requested product

Double shot

Matt Viser | Double Shot

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/09/16/BostonGlobe.com/Lifestyle/Images/doubleshot-5060.png The buzz on coffee and the people who drink it

Presidential coffee history, the Costco coffee habits of Michael Dukakis, and a journey for the perfect cup.