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
Raise a toast at City Tap House
Fort Point’s City Tap House celebrates its first birthday on New Year’s Eve — good news for beer lovers and gluttons.
When Paige Christo first created her food Instagram @pkceats, she kept her identity private.
Spread joy, not food poisoning, this holiday season
Food poisoning is a horrific holiday present to give folks, as it’s a gift that could keep giving . . . for days. Here are five strategies to safeguard your guests.
A hangover-free guide to New Orleans
Step away from Bourbon Street, and a trip to The Big Easy can be a spiritual, magical experience.
Claxton Fruit Cake Co. might change your mind about the dreaded holiday dessert
They make millions of cakes in the last four months of the year, and those cakes are moist. With no liquor, you will not be drunk after one slice.
Centerville Pie Co. won over Oprah — and so many others
The Centerville Pie Co. pie that won Oprah’s heart is stuffed with one pound of slow-cooked hand-pulled chicken, baked into a flaky, hand-crimped crust and oozing with homemade gravy.
Mayonnaise’s unlikely origin in a Mediterranean paradise
The story of how Menorca gave the world mayonnaise, like much of European history, involves war.
Sips: The Nutty Professor is a nod to grandma
The holiday tipple is a refreshing break from cider spice and candy cane flavors.
Tables: Moody’s deli opens its doors, and East Coast Grill is no longer
Restaurant news you can use.
Quick Bite: The Friendly Toast now making pals and omelets in Burlington
The ginormous menu would put the Cheesecake Factory to shame.
Kellogg is hoping you’ll pay $7.50 for a bowl of cereal at its new NYC store
Kellogg hopes the new store will be a place where millennials want to buy cereal by the bowl and then hang out.
Recipe: Viennese linzer torte, with cinnamon pastry and jam filling, made into little squares
The classic Viennese linzer torte, made with a hazelnut or almond dough, and filled with jam, comes together in pretty little squares for a holiday cookie platter.
Five beers that will pair perfectly with your holiday merriment
It’s as if the brewers know we’re going to be drinking a lot this month or something.
from the bar
Let’s all unite over a Division Bell
Nicholas Daddona of Meritage Restaurant + Wine bar in the Boston Harbor Hotel has social responsibility on his mind when crafting drinks.
Cooking | Magazine
Recipes: Eggnog, an iconic yet polarizing holiday drink, finds new fans . . . in baked goods
Try it in scones, muffins, and eggnog cremes.
Easy holiday appetizer recipes
Try these three easy snacks for your holiday party.
In a year when everyone can use a little cheer, a cookie can be soothing
Here are the cookies in our mixing bowls this season, simple versions of grand little confections to serve, wrap as gifts, or keep for yourself.
Now it’s a party: Rugelach, sweet rugelach makes holiday return
The rolled and filled cookies are beloved in the Jewish community, especially surrounding holidays that call for sweets. The flaky, dairy based dough, flavorful fillings, and coat of cinnamon sugar combine for a hit of sweet nostalgia with each bite.
What She’s Having
Bowls and burgers at Home Taste in Watertown
Co-owner Ying Chen runs the restaurant with her husband, Kai. They come from Henan, a province in central China known for its hand-pulled noodles.
Recipe: French palmiers are dressed up for the holidays with gingerbread spices
Sugar and warm spices give these buttery, crisp confections — palm leaf-shaped French pastries called palmiers — a wintery feel.
Recipe: Rectangular, orange-flavored shortbread are decorated with icing and colored nonpareils
Slice-and-bake refrigerator shortbread makes elegant, rectangular, orange-flavored cookies.
Recipe: Crisp little slice-and-bake cookies are bursting with hazelnut flavor
Roll food processor dough into a log, chill it, and slice thin rounds. After baking, drizzle the little cookies with white chocolate.
Recipe: For stunning peppermint meringues, paint the inside of a piping bag with red food coloring gel
Meringue kisses look complicated, but they are actually simple, and require few ingredients. They do take several hours to bake and cool, but that’s time that does not require your attention.
Recipe: Roasted nuts amp up the almond flavor in crunchy biscotti
With crunch and a nice mosaic of chopped almonds, these golden Italian biscotti deserve their spot as a favorite morning, afternoon, and after-dinner cookie.
Getting Salty with Pam Willis of Pammy’s
Pam Willis used to be a stage actress. Now she appears every night at Pammy’s, the homey Italian restaurant she co-owns with her chef husband, Chris Willis, on the outskirts of Harvard Square.
Purple Table helps families with special needs eat out
Training materials for staffers come from the website through partnerships with groups like Autism Speaks and Dementia Friendly America.
Insider: Double the deliciousness
A&J King Artisan Bakers of Salem opened a second store, on the Salem-Peabody line, doubling its production space.
Insider: PackIt freezable wine bags
The reusable carriers have built-in cooling gel to keep a large bottle cold for hours, no ice packs needed.
Drink in the holidays at these festive winter pop-up bars
If you want to get into the holiday spirit, sometimes a cocktail helps. Quench your thirst at a handful of Christmas and winter-themed bars around town.
The confident cook
Recipe: Your Jewish grandmother didn’t make rugelach the way the pros do. Theirs are easier.
Bakeries typically don’t make rugelach into crescent shapes, which are time-consuming. They cut the pastries from rolls, and they’re just as delicious.
Celebrity chef Mario Batali accused of sexual misconduct, steps away from restaurant empire
Several women have stepped forward to lodge sexual misconduct allegations against famed chef Mario Batali.
Cooking | Magazine
Recipes: Sweet, spicy, tomatoey pot roast-style cauliflower
When presentation counts, ‘pot roast’ cauliflower whole and slice it at the table.
Holiday spirit arrives on two wheels
The 21st annual Ciclismo Classico Jingle Ride happens Dec. 16 and proceeds benefit Horizons for Homeless Children.
Sips: Barleycorn’s Craft Brew is reborn
The place has been cleaned up — and opened up — with new equipment and twice the capacity for parties and corporate events.
Tables: The deli you’ve been waiting for is about to open
Restaurant news you can use.
Tuscan Kitchen Seaport: Where the wine flows and the mozzarella is hand-stretched
Welcome to the latest outpost of restaurateur Joe Faro’s Italian empire.
Here There Everywhere
Here, there, and everywhere
Travel news you can use.
Bottles: Sam Adams gets a tap room at last
Long synonymous with beer in Boston, the brewery hadn’t had a dedicated space in Greater Boston to exclusively drink its offerings — until now.
From the Bar
From the Bar: At Yvonne’s, chablis pairs with lobster Thermidor — on a bun
Reprising a holiday tradition started by its predecessor Locke-Ober, Yvonne’s opens its doors for lunch on select Fridays this month.
Yvonne’s goes back in time to bring back the fancy holiday lunch
Its chefs have scoured Locke-Ober’s archives of menus and devised new versions of the traditional dishes.
As a second Smoke Shop opens, we can crown Andy Husbands our meat maven
It’s opening night at the Seaport’s Smoke Shop barbecue joint, and Husbands walks us through the finer points of carving.
Recipe: Golden and crisp and everything you want in a latke, these take a serious shortcut before they go into the skillet
A way to make latkes that aren’t really latkes, but have all the crispness you want in Hanukkah’s traditional fritters.
The Cookbook Gift Guide 2017
The 20 volumes to seek out this holiday season — and exactly whom to give them to.
Insider: Seasonal sculptured cake pans
Nordic Ware has produced sculptured cake pans with personality ever since the owner of the Minneapolis company created the Bundt pan decades ago.
The confident cook
Recipe: If you can stir vigorously, you can make polenta cakes, an elegant, hearty holiday dish
To get polenta cakes crisp, you need to fry them just before serving. We all know that guests love to congregate in the kitchen and watch the cook. So invite them in and pass the wine.
By the Glass
Canary Island wines: Delicious pours from a volcanic landscape
Wines here span the color spectrum, and range from dry to sweet. But flavors and aromas like salt, mineral, flint, and smoke — associated with volcanic soils — create an unmistakable through-line.