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
Cooking | Magazine
Recipes: Potato salads light on (or minus) the mayo
Take a break from tons of mayo with these three takes on a picnic favorite.
Indoor gardens bring veggies and herbs inside
There are a variety of indoor grow gardens on the market that come with everything you need: planter, planting medium, seeds, fertilizer, and a high-intensity grow light.
Where to get an ice cream treat for your hot dog
Here’s the scoop on where to get a treat for your panting pooch, and where you’ll be begging for your own cone or sundae.
A delicious red from Turkey, now pouring in Wellesley
Boston-area wine pros are starting to champion Turkish varieties.
Say hello to Moon Bar and goodbye to Tavern Road
Plus: The team behind Worcester’s popular American restaurant and cafe Deadhorse Hill will open American-Korean spot Simjang this fall.
At Mooncusser, fish house meets treehouse
A new upscale seafood restaurant from the team behind 80 Thoreau offers views of Boston below.
Lawsuit claims Poland Spring Water is committing ‘colossal fraud’
A lawsuit claims that Poland Spring Water is deceiving consumers by saying their bottle contains ‘‘100 percent natural spring water’’ that hails from Maine.
Recipes: Unique gin cocktails perfect for summer
Four New England distillers serve up delicious and original gin-based drink recipes.
How New England distillers are getting creative with gin
The classic spirit gets a modern twist with novel ingredients and methods.
From the Bar
Swordfish tacos and an Austrian pour with a pedigree
The Quarry Restaurant in Hingham has become a spot to pop into.
Portico’s focus is making good stuff better
The brewing company doesn’t have a flagship but puts its main lineup front and center.
Perspective | Magazine
I’m tired of tiny amounts of food at supersized prices
Fine dining is more satisfying than ever, except for one thing: you’re still hungry after you’ve cleaned your plate.
Dancing Goats makes some great cheese
Many of the aged cheeses are named for strong women, including Ruth Bader Ginsburg and Josephine Baker.
Reopened Mu Lan was worth the wait
Despite the bigger digs, this Taiwanese restaurant is often packed.
Recipe: Grilled swordfish Nicoise
The author lived in Nice in the south of France for a year, where summers meant grilled swordfish with the olive spread tapenade and a tomato salad. Make it all here and pretend it’s Provence.
The confident cook
Slow-roasting fish isn’t new, and it’s a great way to keep the flesh from drying out
Slow-roasting prevents fish from drying out. Turn the oven way down, set the fish on a bed of herbs, and let it cook for less than 20 minutes.
Small malting operation in Hadley helps local beers stand out
“Without malt,” says Andrea Stanley, co-owner of Valley Malt, “you don’t have beer.”
Recipe for peach chutney
Though peach chutney is particularly good with many roast meats, it’s a wonderful addition to the cheese platter, where it can be spread on toasts.
Recipe for crustless ham and cheese quiches
Ramekins hold ham, cheese, spinach, and an egg and milk custard to make individual quiches.
Recipe for blueberry buckle
Before the Internet, community recipes were passed to friends, daughters, sisters, and sisters-in-law on index cards. This classic blueberry buckle was one of them, written out in 1960.
Biena’s chickpea snacks have a sweet side
The latest selections — covered in dark and milk chocolate and another in salted caramel — could become your new favorite nibbles.
Flexi Zesti makes adding a citrus punch easy
It has two pieces: a blade fitted into a removable silicone cover, and a curvy bottom piece to collect the zest.
Where local chefs buy fruits and veggies and what they’re cooking now
Take a peek at what’s in season at four Massachusetts farms, and try out recipes packed with summer flavor.
Cooking | Magazine
Recipes: Tired of tomato-based salsas? Peaches might be the answer
A cool take on traditional salsa starts with ripe juicy fruit.
The VIP Lounge with Anthony Bourdain
We caught up with the host of CNN’s “Parts Unknown,” chef, TV personality, and author Anthony Bourdain to talk about all things travel.
Little Donkey grows up, but never gets old
The global tapas parlor run by star chefs Jamie Bissonnette and Ken Oringer celebrates its first birthday on Aug. 14 with a late-night soiree.
Mexican and California-French spots are on the way
Coming soon: Adelita and Explorateur. Opening: The Certified Meatball Company and Best Burger Bar.
Trio of developers chosen to rehab Jamaica Plain complex
Eight stories you may have missed Wednesday from the world of business.
A beer fan confesses he’s not a fan of session IPAs
What’s supposed to be a daytime thirst-quencher is nearly impossible to drink.
from the bar
This cocktail is the bee’s knees
Bee Cool, Hunny Bunny is a riff on the Bee’s Knees, a Prohibition-era recipe of gin, honey, and lemon that employs a blueberry syrup to give it a fruity vigor.
China millennials switch to coffee as Starbucks pushes east
Many young Chinese are chosing to sip a cup of coffee instead of the more traditional tea.
Instagram is ruining food, and I might be the only one who cares
I don’t want to eat sparkly rainbow unicorn dishes, but the photo-sharing app is a force too powerful to resist.
Insider: Peach festival at Boston Public Market
Last year, there were no peaches. Now there’s a bumper crop. That’s something to celebrate.
Insider: Cool, retro-looking kitchen time
The retro-looking timer from the German company Zassenhaus has a magnetic back that attaches to the fridge or stove.
Food & Travel
Lexington, Ky., warms to green revolution in former bread factory
There’s a lot going on — growing, brewing, eating — in the Bread Box.
Shin Hakata Ramen making its way on Mass. Ave.
Down the street from Symphony Hall, the restaurant specializes in a style of Japanese noodles-in-soup that’s hearty and pork-centric.
The confident cook
Attention summer renters: skillet halibut may be your new fave dish
Halibut is one of the best, and most expensive, fish in the market, so treat it royally.
An appetite for more in downtown Belmont
The small town center has gotten a culinary infusion in recent months, with the addition of a Foodie’s Market, Local Root cookware shop, and more.
Joshua McFadden goes from Four Seasons Farm to ‘Six Seasons’
McFadden and co-writer Martha Holmberg group their recipes according to six micro seasons: spring, early summer, midsummer, late summer, fall, and winter.
Insider: An ice cream scoop that catches its own drips
The Dimple design helps release the ice cream into serving bowls or on a la mode desserts.
Recipe: Tomato and peach salad with basil and mint
You may have thought you shouldn’t fiddle with a classic like caprese salad — tomatoes, mozzarella, and basil — but go ahead and make a delightful riff with ripe peaches, feta, and mint.
Recipe: Whole-grain blueberry buttermilk pancakes
Add whole-wheat flour, a handful of old-fashioned oats, and fresh blueberries to your weekend stack.
Watermelon, feta, and love
Simple, delicious, and appealing to the younger set.
There’s one month left of summer. Here’s what you can’t miss
You’ve got one month of summer left. Make the most of it at beer gardens, food festivals, free concerts, and oh yes, a fermentation festival.
Judith Jones, 93, editor of Julia Child
Ms. Jones worked for decades with John Updike and Anne Tyler and helped introduce English-language readers to “The Diary of Anne Frank.”
Recipes: Fresh takes (both chunky and smooth) on gazpacho
Beat the heat this summer with this warm weather staple.