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
Steve Holler has been fishing for lobster since he was 14. He’s not about to stop now.
A way of life is slowly disappearing in Houghs Neck, Quincy.
Food, love, and manic depression
James Beard award-winning writer David Leite tells his own story in “Notes on a Banana.”
Recipe: Cauliflower fried rice
Don’t eat it because it’s trendy. Eat it because it’s good.
Recipe: Lamb meatballs with tahini dipping sauce
An appealing snack that riffs on traditional Middle Eastern kofte.
A novelist and a chef team up. The result: an Ancient Roman feast.
At Benedetto in Cambridge, Michael Pagliarini is creating dishes inspired by Crystal King’s new book, “Feast of Sorrow.”
Bake yourself some teeny-tiny scones
This pan says, “Take that, miniature muffins!”
Recipe: Badam ka sharbat (almond-saffron milk)
Break the Ramadan fast with this cooling, golden-colored drink.
He used Ayurveda to create this post-yoga snack
Dosha Bars come in different flavors to balance the different mind-body types.
History on the half-shell at North Square Oyster
A Neptune Oyster alternative, in one of the city’s most charming corners.
They grow gruner where pinot reigns supreme
These Oregon winemakers have all kinds of unique ideas.
Cultivar opens, and it has hydroponic gardens; (more) shellfish towers are coming to the Seaport soon; and other restaurant news
Plus: What the Journeyman owners had to say about its closing.
Cooking | Magazine
Recipes: Spice-rubbed steak, plus two tasty sides, all on the grill
Cook up a couple of big juicy steaks and pair them with a tangy slaw of grilled cabbage and onions.
Recipe: Soba noodles with peas, mint, and sesame dressing
A departure from same-old pasta salad, this refreshing dish is perfect at picnics and cookouts.
Drink beer and travel? Now THAT’S an intership!
Two friends from Massachusetts scored a $12,000 summer internship from World of Beer.
From the Bar
Something to sip outside with seafood, perhaps?
Try this perky French white at Lincoln Kitchen.
Framingham’s Bowditch Complex to host MetroFest June 17
MetroFest, an annual art, music, and food truck festival, will be held June 17 from 11 a.m. to 4 p.m.
This cookout season’s alterna-condiment
Avonaise: Better than mayo?
Recipe: Grilled lamb burgers with tzatziki and spicy pickles
Adapted from Cultivar chef Mary Dumont, this recipe puts a flavorful spin on the classic hamburger.
Recipe: Grilled soft-shell crab lettuce wraps with fish-sauce mayonnaise
In this recipe adapted from Mei Mei chef Irene Li, a seasonal New England favorite pairs perfectly with Southeast Asian flavors.
You’ll flip for these tongs
They are the perfect grilling-season accoutrement.
Recipe: Roasted red pepper and almond dip
Pantry basics add up to an appealing hors d’oeuvre.
What to expect from this year’s farmers’ markets
When it comes to tomatoes, you’re going to have to be patient.
In praise of beef, and how to bring out its best
With “Prime: The Beef Cookbook,” chef Richard H. Turner lays out a meaty manifesto.
Comfort me with burgers at Hopewell Bar & Kitchen
The Allston spot has ambitions well beyond college-bar food.
The confident cook
When making linguine with clams, less is more
A streamlined list of very good ingredients makes for a very good dish.
Bess’s Cafe in Brookline a dumpling delight
Bess Lee, Braintree local and Hong Kong native, shares a piece of her culture at her new eatery in Brookline.
Cooking | Magazine
Lebanese recipes, including the dip that will make you forget about hummus
Jay Hajj, owner of South End landmark Mike’s City Diner, revisits his Lebanese roots with a new cookbook, “Beirut to Boston.”
Ink Block hot spot celebrates a birthday
Bar Mezzana celebrates its one-year anniversary with a bash June 4.
At Self Portrait, trendiness is so yesterday
T.W. Food’s new incarnation emphasizes proper plates like roast chicken, scallop boudin blanc, and duck leg with duck fat frites.
How to make the Friendly Toast’s Two Evils cocktail
It’s a good way to extend bourbon season into summer.
Nantucket sushi, North End oysters, cupcakes circa ‘Sex and the City,’ and other restaurant news
Plus: Bar by the Elevator, lovin’ it up till you hit the ground . . .
Food & Travel
A tour of New York City’s bagels
From old-school appetizing shops to SoHo bagel bistros.
When people say ‘I don’t like fruity beers,’ they aren’t really saying anything
They’ve got fruit. But that’s about all they’ve got in common. Case study: Road Jam vs. Mr. Pink.
What bagel in Boston is for you?
One former New Yorker sets out to compare this city’s artisanal bagels.
Hey, food. You’re ugly. But no offense!
So say Richard Horsey and Tim Wharton in their new book, “Ugly Food: Overlooked and Undercooked.”
Is it a taco? A Vietnamese crepe? And other questions you’ll ask at District Kitchen.
The Malden small-plates restaurant delivers bold flavors.
Recipe: Brioche-crusted haddock with tarragon mayonnaise
Bright flavors meet easy preparation.
Recipe: Cinnamon-walnut swirl coffee cake
It stands tall, with a sweet, nutty ribbon running through each slice.
He scours the world for recipes, but found this one close to home
A Cape Cod restaurateur-turned-food entrepreneur bottles the sauce his wife’s grandmother used to make.
Bfresh markets are taking over Boston-area neighborhoods
In Davis Square, Allston, and Brighton, the smaller shops are geared toward locals.
He went to ramen school, and you get to eat the results
At Ebisuya Japanese Market on Sundays, co-owner Hideki Hiromoto sells bowls of soup with house-made noodles for about 5 bucks.
A pepper mill that takes no chances
You’ll never again get coarse chunks when you want an extra-fine powder.
Doughnut vs. bagel: a hole different game
They share similar DNA. But their business models are vastly different, according to Boston-area entrepreneurs.
The confident cook
To really bring out the best, make your own mayonnaise
Hellmann’s and its ilk are lovable and familiar. But homemade mayo is an entirely different beast.
Cut the line? There’s an app for that
A growing number of restaurant and coffee shop customers are ordering ahead, and not everyone is happy.
After a sad summer of no peaches, New England could see a bumper crop this year
Mild winter and perfectly aligned weather means growers and agricultural experts are anticipating a peach rebound in 2017.