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
From The Bar
From the Bar: Three ingredients get you to Alaska
The Alaska, one of the many overlooked classics in “3-Ingredient Cocktails,” a new book by Robert Simonson, might just become a go-to at your home bar.
The pumpkin beer we love to hate, but secretly (sort of) enjoy
A curious thing happens in Greater Boston when you order a Pumpkinhead: More often than not it comes in a pint glass whose rim has been caked with cinnamon and sugar.
Recipe for Matt Jennings’s carbonara with clams
Spaghetti alle vongole meets carbonara, and the results are extra-luscious.
Just don’t call him the face of New England cuisine
Townsman chef Matt Jennings is focused on local ingredients, and his debut cookbook, “Homegrown: Cooking From My New England Roots,” is being published this week.
This pizza is a party in a pan
The technique is not only kid-friendly, it’s kid-party-making. Of course that’s not very hard, but how often does kid party translate to high-caliber, adult fare?
The Confident Cook
Recipe: A French flatbread shaped into a leaf is ridiculously easy to make
The traditional French flatbread takes on heavenly scents of olive oil and fresh rosemary.
Darryl Settles enjoys serving up music and Southern food
Settles — also a founder of the Berklee Beantown Jazz Festival — reflects on chicken and waffles, Boston’s lack of late-night dancing for a mature crowd, and Will Smith.
Insider: Microplane’s 2-in-1 Core And Peel tool
When turning out pies or tarts or mixing up a batch of applesauce, you’ll be relieved to find this $12.95 tool in the kitchen drawer.
Grill 23 & Bar honored for its wine list
Grill 23 & Bar’s dedication to creating a wine list as exceptional as its food has paid off.
Recipe: A healthier alternative to ice cream is dairy-free and eggless — and really good
A frozen confection that resembles ice cream has a base of bananas, but no cream or eggs. It’s easy enough for kids to make (with a little supervision).
Recipe: A chicken dish the Circassians brought to Turkey is part of the mezze table
An unusual sauce made with walnuts, bread, cilantro, cayenne, and paprika is tossed with shredded chicken to make a popular Turkish mezze dish.
Taking the antibiotics out of our takeout
Panera and Chipotle were the only national chains to receive an A on an annual report card grading top restaurants’ antibiotics practices.
Q&A with Nathan Myhrvold, author of ‘Modernist Bread’
Myhrvold holds a doctorate in theoretical and mathematical physics, among other degrees, so he is used to questioning everything, and creating innovations.
What She’s Having
Chicken tikka masala at D’Guru is spot on
It’s the most popular dish at D’Guru’s Somerville and Boston locations.
Cooking | Magazine
Recipes: Three apple desserts with an English twist
Treats for fall include a bread pudding plus a couple that involve batter-topped apples, served right from the baking dish.
America’s Test Kitchen to celebrate Seaport move with Eats Festival
Over 40 local restaurants will be on the scene, serving dishes paired with wine and cocktails.
Unscripted Durham, N.C., puts the focus on fun
The Unscripted, bathed in bright colors, even down to its graffiti-adorned parking garage, places the emphasis on fun.
Discovering the Caribbean in northern Spain
The Cíes Islands, off the coast of Northern Spain, are an undiscovered gem to many outside of Europe.
They fell in love and started a pop-up. You know what comes next.
A brick-and-mortar restaurant, of course. Welcome to Field & Vine in Somerville’s Union Square.
The Sage-Apple Smash is always in season
Palmer Matthews, beverage manager at The Townshend in Quincy, developed the Apple-Sage Smash, an autumnal interpretation of the smash, a time-tested fruity/crushed ice formula.
Cook opens in Needham; a taste of Sicily comes to Dorchester
Restaurant news you can use.
Destroying apathy one beer at a time
At ArtsRiot, you can have dinner, a drink, take in a show — and for dessert have your social awareness elevated.
Family held captive by Taliban-linked group released
An American woman, her Canadian husband, and their three young children have been released after nearly five years.
FROM THE BAR
From the Bar: At Bondir, grüner harmonizes with grilled squid
“We’re always looking for wines that drink higher than their price point.”
Bottles: Leaf peepers who also like beer are in luck
They’ll be heartened to know there are more than a dozen breweries nearby, including New City Brewery, which is celebrating its third anniversary with a party Oct. 14.
Local favorite Tom Schlesinger-Guidelli to open his own spot: Alcove
He became well known to local diners over the years at Eastern Standard, Craigie on Main, Island Creek Oyster Bar, and East Coast Grill.
Brewery releases beer aimed at menopausal women
Libeeration is designed to “celebrate the liberating aspects of this stage of life,” according to a release, with ingredients that could potentially alleviate unpleasant midlife symptoms.
At UMass, research bears fruit
The University of Massachusetts Cold Spring Orchard Research and Education Center is where researchers are hard at work addressing sustainability, pest management, and climate change, in the name of growing the best possible fruit.
Recipe: Her nonna’s weeknight chicken was roasted with onions, olives, and bell pepper
When it was supper just for family, her Sicilian grandmother roasted chicken on a bed of onions, garlic, celery, and green olives.
Getting Salty with Ashley Stanley, founder of Lovin’ Spoonfuls
The Wellesley native’s organization distributes fresh, healthy food that would otherwise be thrown away from grocery stores, wholesalers, and farms to organizations that feed Boston’s hungry.
Recipe: A spicy batter topped with fresh figs bakes into an appealing fall cake
Fresh figs, arranged in concentric circles on a spicy cake batter, turn jammy at the edges as the flesh softens.
The Confident Cook
Tuscan soup with beans, bread, and vegetables
Ribollita can be quite thick, almost like a porridge, or add less bread than the traditional versions so the bowls still have plenty of broth.
Incredible Foods turns talents to allergen-free bonbons
The company named the dessert “perfectly free,” and there’s a reason: they’re free from eight allergens — dairy, gluten, soy, tree nuts, peanuts, eggs, fish, and shellfish ($3.99 to $5.99 for 8).
Chi Kitchen sends people on ‘unique journeys with kimchi’
“My kimchi is for people who are kimchi lovers,” says Minnie Luong, cofounder of Chi Kitchen in Pawtucket, R.I.
Everything you need to know about HUBweek 2017
The festival, which runs through Sunday, offers hundreds of mind-expanding events on everything from AI and robotics to something called “cosmic meditation.”
Cooking | Magazine
Recipes: Tahini gives these savory dishes a Middle Eastern flair
Tahini takes a casserole and butternut squash dip to delicious new places.
South Dartmouth or European village? It can be hard to tell when you’re in Padanaram
If you’re looking for hustle and bustle, go anywhere else.
Attention, oyster lovers: Eventide opens in the Fenway this weekend
Yes, their signature brown butter lobster roll is on the menu, as well as plenty of oysters, crudos, tartares, fish sandwiches, clam chowder, and more.
At the Yard House, try many to find your few
A visit to the Yard House can be both overwhelming and comforting.
Davis Square Hand Crafted Donuts & Bagels already feels like an old favorite
Here you can find all manner of breakfast goodies: scratch-made jumbo doughnuts, bagels (many of them vegan), egg sandwiches, omelets, and sandwiches, too.
The One Thing
Tapping into creativity at Percival Brewing Co.
Local beer, local art, what’s not to like?
Here, there, and everywhere
Travel news you can use.
From the Bar
From the Bar: Sardinian Iced Tea is here to stay
Based on the classic concept — spirit, citrus, sugar — it delivers unexpected complexity thanks to Amaro Meletti, a layered herbal liqueur, serving as the alcohol component.
Bottles: Castle Island Brewing’s success is going Hi-Def
The brewery is getting bigger, and its beers are getting better.
Look out: A new food hall is coming to Boston
Time Out Group has announced that it will launch Time Out Market Boston, a food-hall-style emporium, in 2019 in the Fenway.
Scampo’s Lydia Shire doesn’t mince words about dining scene
The Coolidge Corner native doesn’t hold back behind the stove — or in conversation.