By only six votes, Oleana edged out Myers + Chang.
Dining Out reviews
Check out the Globe’s reviews of dozens of Boston-area restaurants.
Cheap Eats reviews
There are dishes you can order for under $20 at eateries.
Latest Food & Dining headlines
Why do Bloody Marys and mimosas get to rule brunch?
If you look at the history of cocktails worldwide, there’s no shortage of hangover helpers to rival the Bloody Mary or mimosa as the go-to brunch beverage. Don’t know where to start? Let your bartender do the thinking for you.
Q&A with Cameron Stauch, author of ‘Vegetarian Vietnam’
When his 4-year-old announced the intention of becoming a vegetarian, the writer realized there wasn’t a resource on strictly vegetarian Vietnamese food.
The confident cook
Recipe: How to make fluffy, light matzo balls
Some cooks add kosher-for-Passover baking powder to the matzo meal, insisting that this leavening is OK during Passover. We decided against any leavening agent and we didn’t produce sinkers.
Recipe: Classic almond brittle with honey is a welcome treat on the Passover dessert table
A nutty brittle with almonds, honey, sugar, and butter is ideal for the Passover holiday.
Recipe: Bake this Passover frittata with matzo, lox, eggs, onions, and ricotta
The Jewish deli classic of lox, eggs, and onions are all components in this frittata, which is layered with sheets of matzo.
For small toasting jobs, this pan is all you need
RSVP’s new stainless steel toasting pan is convenient and energy-smart.
Munch Madness 2018
Who made it to Round 2 of Munch Madness?
Appropriately for New England, seafood dominated, with Saltie Girl, Island Creek Oyster Bar, Eventide, Ostra, Loco Taqueria & Oyster Bar, and O Ya moving on.
Never mistake your glass for someone else’s again
At a tasting, they indicate which of the reds you liked best, they identify look-alike cheeses on a ceramic tray, and will differentiate the milk from the cream.
Cooking | Magazine
Recipes: Tender, juicy Hainanese chicken and rice
The taste of Southeast Asian comes through in this traditional dish from Singapore.
Fund-raising brunch to benefit diabetes initiative
Enjoy a buffet-style brunch with food from Sumiao, China Pearl, BLR by Shojo, and Sumiao’s sister restaurant, Feng Shui.
Consider the crawfish at Bootleg Special
The South End location is the latest in a growing number of Boston-area restaurants specializing in Gulf Coast-inspired seafood boils.
Do good and eat well at Zambrero
Each time you buy a bowl or a burrito, the restaurant donates a meal to someone in need in the developing world through their Plate4Plate program.
Keeping it fresh at Grassona’s Italian
At Grassona’s Italian in Brookline, Steve Bowman uses a unique contraption that keeps wine fresh after a bottle is opened.
How Martinique’s rum became certifiably the best in the Caribbean
Rum production in Martinique is monitored as closely as champagne production in France. Here’s where to see, and, most importantly, taste it on the island.
Read the columns that earned the Globe’s Devra First a James Beard Award nomination
The winners will be announced on April 27 in New York City.
And the James Beard award nominees for 2018 are . . .
Women chefs are sure making a strong showing in the Northeast this year.
Here, there, and everywhere
On March 25 in Maine, locals celebrate the 35th anniversary of Maine Maple Sunday, the unofficial start of spring, when Maine’s maple producers welcome visitors for demonstrations, sugarbush tours, and samplings.
Bottles: IPAs for the lactose tolerant
The modified IPAs are made when a brewer supplements the bitter embrace of the style with lactose, an unfermentable sugar.
From the Bar
From the Bar: Favorites from La Motta’s now at Cinquecento
When the Aquitaine Group closed modern red sauce joint La Motta’s earlier this year, the team at Cinquecento was ready.
How Near East rice pilaf became a New England staple
Did you know Near East was born in Worcester and is the brainchild of one of America’s most unsung female entrepreneurs?
At Mastro’s Ocean Club and LoLa 42 in the Seaport, an escape from the known city
What does the Seaport offer diners who actually live in Boston? An escape from the known city, and ourselves.
What She’s Having
What She’s Having: Get yourself to Trattoria Nina. You can thank me later.
Is it high-end? Nope. Do they even have a website? Not one that I can find. Is it delicious? You bet. Tell Angelo I sent you.
Quincy frozen yogurt company Yasso expands
Eight flavors have been added, including Caramel Pretzelmania, Chocolate PB & Yay, Coffee Brownie Break, and Mint Championchip.
Eat Your Words with 826 Boston
Feed your soul and your face on March 26, when 826 Boston hosts the Eat Your Words benefit, an event featuring an eclectic mix of the city’s many flavors.
Getting Salty with Micole Rivera Suarez
Micole Rivera Suarez is the new chef de cuisine at Artisan Bistro and Avery Bar at the Ritz-Carlton, Boston, by way of the Ritz-Carlton, San Juan.
Food lovers gather at annual Taste of the South End to benefit AIDS Action
The 21+ event — which includes participants such as Myers + Chang, Bar Mezzana, Area Four, and Blackbird Doughnuts — will feature food and drink tastings, live cooking demos, and a silent auction. Tickets are $150, VIP admission is $200; all proceeds go to AIDS Action.
The confident cook
Recipe: Pureed cauliflower becomes ‘rice’ in a colorful biryani
Cauliflower “rice” -- finely chopped so the white vegetable resembles the grains -- is now in the freezer section of many markets. It’s better when you chop it yourself.
Soda breads that are true to the ones of Northern Ireland
David McGimpsey was raised in Belfast and learned how to bake as an apprentice at local bakeries. Now you can find his breads around Boston.
Recipe: A simple buttermilk cake has a hidden layer of orange marmalade in the batter
Spread a layer of orange marmalade on this buttermilk batter; the preserves sink as the batter bakes, so they’re a surprise when you cut into the cake.
Recipe: A rich beef stew from Provence is simmered with red wine, olives, and orange
Beef chuck is used in this aromatic Provençal stew, which comes from the Camargue region of France, where it’s made with local bull meat.
Cooking | Magazine
Recipes: Refresh your St. Patrick’s Day menu with Irish seafood and a Guinness dessert
A hearty fish-centric meal that skips the deep fryer, followed by an easy, creamy sweet treat.
Concord gets spicy and Union Square welcomes Celeste
Restaurant news you can use.
Smuttynose Brewing Co. to be sold at auction Friday
The auction, scheduled to start at 2 p.m. Friday, includes the Smuttynose beer brand, its facility and a restaurant.
A proper Southern restaurant in the South End
Start with snacks: creamy deviled eggs, airy hushpuppies, popovers on a peppery little pillow of pimento cheese. Then share a few entrees: fried chicken; shrimp atop smoky grits; greaseless catfish with tangy coleslaw.
Explorateur’s Shpritz ties it all together
Here’s a surprisingly playful way to celebrate beer this Saint Patrick’s Day.
from the bar
At Shojo, an elegant sour cocktail
Making use of the bar’s impressive Japanese whisky selection, bar manager Mike Patterson employs easy-drinking Toki for the base and zesty yuzu juice for the citrus component in his Intercontinental Sour.
Why you need to visit Dublin now: ‘Our world of black and gray is now filled with color’
Once thought of as boring, traditional, dark and gray, newly energized Dublin is on the upswing. International tourism leaped 15 percent last year, and visitor numbers this year are already outpacing 2017.
Still recovering from the last storm, restaurants brace for another nor’easter
For some restaurants in the region, Wednesday’s nor’easter threatens to spoil days-long efforts to reopen.
Munch Madness 2018: The restaurant tournament begins
Who will win The Boston Globe’s annual food frenzy this year? Cast your vote to decide.
McDonald’s switching to fresh beef at some locations
About a quarter of the chain’s US restaurants will make the shift.
Bottles: Night Shift sour brews get canned (in a good way), and NE breweries are expanding
So much is brewing in the local beer community.
Google to sell Zagat to an upstart review site
The deal raises questions about whether Zagat, once king of restaurant recommendations, can remain relevant.
Six women shaping the Boston food scene
In honor of International Women’s Day, we talked to these restaurant owners about their challenges, their triumphs, and why they love what they do.
Food & Travel
Food & Travel: Sweet, sour, salty, bitter, spicy, and astringent all add up to a satisfied belly
In India, families looking for reasonably priced, high-quality, vegetarian food may end up at a “thali” restaurant.
Recipe: Charcoal banana bread
This loaf is vegan and adapted from “Black Girl Baking.”
‘Black Girl Baking’ author is making her own rules (and some really great banana bread)
Jerrelle Guy is the Fenway-based author of “Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing.”