Matthew J. Lee/Globe staff

Would you care for a Filthy Andy-style sandwich at JM Curley? Curious dishes appearing on local menus charm customers and allow chefs to show a little extra sass.

Matthew J. Lee/Globe staff

“If something’s named some ridiculous thing, people are curious,” said Chris Bauers, chef at JM Curley.

Wendy Maeda/Globe Staff

Tremont 647 chef de cuisine Molly Dwyer created Golden Girls French toast sticks to tease two line cooks “who acted like cranky old women,” she says.

Webb Chappell

“Feedback is almost always, ‘Wow, the sandwich really lives up to its name,'" said Mei Mei’s Margaret “Mei” Li about the Double Awesome.

Justin Saglio for The Boston Globe

The Gallows general manager Seth Yaffe names burgers after cultural icons that his South End customers can appreciate.

Justin Saglio for The Boston Globe

The "Kenny Mother Effing Powers" burger at The Gallows.

Suzanne Kreiter/Globe staff

Boston Burger Company's Killer Bee with cheddar cheese, bacon, beer battered onion rings, drenched in honey BBQ sauce.

Cheeky names are spicing up local menus

Golden Girls French toast, a Filthy Andy-style sandwich? Cheeky-named menu items allow for restaurants’ personalities to shine through. By Kara Baskin

// 16 must-visit New England diners: Have you tried them all?

Housed in those fabulous prefab buildings of yesteryear, these restaurants greet their guests with good food, down-to-earth atmosphere, and friendly prices.

dining out

// Metropolis is spruced up, but still quite cozy

After 19 years, the South End bistro is welcoming, unpretentious, and reliable.

Short Order

// Three friends open a food market in Watertown

New Hampshire high school friends opened Farmer’s Market Kitchen, a take-out eatery and catering business serving salads and sandwiches.

Cheap Eats

// The Rosebud rises again, with new menu

The new Rosebud American Kitchen & Bar is a full-fledged restaurant, one that offers a level of food and service that might surprise you.

Ina Garten is the host of “Barefoot Contessa.”


Ina Garten on avoiding last-minute surprises

For her ninth cookbook, the “Barefoot Contessa” host addresses how to prepare dishes in advance to avoid last minute surprises.

// Reserve app gets you seated at that table

The New York-based restaurant reservations application launched on Oct. 28 in Boston, New York, and Los Angeles.

Seasonal Recipe

// Recipe for rice salad with Brussels sprouts and carrots

Best at room temperature, this colorful salad is a side for roast chicken or broiled fish.

seasonal recipe

// Recipe for Swiss chard and chickpea stew

Tomatoes and Swiss chard make a glorious pair in this variation on the traditional Armenian recipe nevik.

Seasonal Recipe

// Recipe for pumpkin gratin with Parmesan

Pumpkin goes with pie, but you rarely see it on the savory table.

29sunday - Valerie Ryan's recipe for pomegranate chicken. (Valerie Ryan)

Valerie Ryan for the boston globe

sunday supper

Pomegranate chicken turns into Waldorf salad

The sparkling jewels of autumn give both dishes an elegant air, and summer peaches a run for their money.

// Enterprising space for brewers to chocolatiers

Aeronaut Brewing Co. in Somerville is surrounded by food businesses that are part of the Foods Hub, all like-minded small enterprises.

short order

// Narragansett’s Autocrat Coffee Milk Stout available through Dec.

The dark stout has an appealing bitterness that counters the sweet Autocrat Coffee milk.

short order

// How to taste chocolate like a pro

Learn about the wonders of chocolate and how to taste it properly from Eagranie Yuh, author of “The Chocolate Tasting Kit.”

Critic’s notebook

// Fans say goodbye to Hamersley’s Bistro in South End

After 27 years, the restaurant closes its doors Wednesday with a fund-raiser for the Boston Center for the Arts.

// Cooking tip from food editor Sheryl Julian

Add subtle heat to a dish with a chopped jalapeno or other chile pepper that isn’t very fiery. Saute the chile in oil with onions at the beginning, then add black pepper sparingly. If the dish contains tomatoes, beef or poultry, or cheese, they will absorb most of the heat but add some warmth to the ingredients.

Double shot

Matt Viser | Double Shot

// 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.

Barbecue in Boston

// Boston’s 10 best BBQ joints

We decree which spots serve the tastiest ribs, pulled pork, brisket, and other smoked specialties.

Globe Magazine

// The food issue

How “Top Chef” Kristen Kish enterains, plus Clover Food Lab’s secret ingredient.



An A to Z compendium of contemporary drinks

Jennifer Fiedler’s “The Essential Bar Book” is a handy reference if you can’t remember your orgeat from your ouzo from your oleo saccharum.