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
Cambridge cafes are closing earlier and night owls are not happy
Practically all the late-night coffee shops in the city are now closing earlier than they did a year ago — and there is now no café that stays open past midnight. Who or what’s to blame?
Insider: A knife for shucking like a pro
The tool makes it surprisingly easy to pry open the craggy bivalves.
Joseph Joseph’s garlic press offers a new twist
Made of sturdy nylon and stainless steel, the two-piece unit uses a twisting mechanism to press the peeled garlic through small holes in a collecting basket.
By the Glass
Vibrant red blends from Chile worth a second taste
News flash: Chile is home to plenty of producers crafting head-turning pours.
Cheap Eats: The Yellow Door Taqueria is one you want to enter
It feels like all of the people in nearby Milton have come out for fancy tacos and frozen margaritas made with fresh squeezed juice. And why wouldn’t they?
Recipe: Spoon fresh cherry chutney beside smoky grilled chicken thighs
The meat is the perfect base for a sweet-savory chutney simmered with shallots and apple cider vinegar.
Insider: The only prison restaurant open to the public in the country
The eatery, with its minimal decor and plastic tablecloths, is the Fife and Drum at the Northeastern Correctional Center in Concord.
Recipe: Local, mildly flavored hake is a perfect fish to bake with an old-fashioned crumb topping
The firm-fleshed fish is sustainably managed, ideal with a lemony topping to keep it from drying out in the oven.
Cooking | Magazine
Recipes: Fire up the grill one more time for jerk chicken
Hang on to the warm memories of summer with this Jamaican favorite.
Eat well and remember your summer camp days fondly
Camp aims to transport guests to the summer camp of their childhoods, with bunkhouse décor and comfort foods such as “camp crackers,” buttermilk fried chicken, and an updated take on s’mores.
Quick Bites: At Brookline’s Prairie Fire, unpretentious goodness
It’s from the team behind another inviting neighborhood retreat, Milton’s Steel & Rye.
Tables: Change of plans for Chris Douglass, but don’t take it personally, Roslindale
Restaurant news you can use.
Sips: How to ease into cold-weather cocktails
We need to leave our spritzers and coolers gradually. The Boy and Bird can help.
Here, there, and everywhere: Gadgets and more for travelers
Head to the annual Vermont Sheep & Wool Festival — or maybe to the Grand Canyon now that he crowds are gone.
Dishing on the Let’s Talk About Food festival
Founder Louisa Kasdon discusses the sixth annual event, to be held Saturday at Copley Square.
From the bar
A sweet drink for celebrating the Jewish new year
Evan Harrison, bar manager at Mamaleh’s Delicatessen, figured that the apples and honey combo is an easy cocktail inspiration. The result is a winking spin on the Jack Rose: The Jack Rosenblum.
Cisco Brewers making island life even sweeter
Rare is the Cisco visitor who comes exclusively for the beer.
Publico Street Bistro & Garden co-owner would like to see European-style food markets
“I was the first female bartender at Locke-Ober,” she says. “I did all the classics before they were even cool again. Brandy Alexander! Tom Collins!”
At Calibasil, Vietnamese fare served fast and fresh
Orders appear within just a few minutes, making this spot especially popular with the lunch crowd.
The most exciting new local restaurants coming soon to the Boston area
They just keep opening! Here are some you should care about, and why.
The ceremonial braided bread is similar to challah, but it’s eggless. A boiled, mashed potato stirred into the dough makes it especially tender with a chewy crust.
Recipe: Chicken fricassee
From the French influence on German-Jewish cooking comes this dish of cooked chicken with mushrooms, peas, and capers in a savory sauce made without cream.
German-Jewish specialties from a time gone by are celebrated in a new cookbook
At one time all German-Jewish families enjoyed the same cuisine. A mother-daughter team found the old, largely forgotten recipes and collected them.
The confident cook
Recipe: Set these crispy potatoes beside roast chicken and they may steal the show
Potatoes, oil, and salt. Is there a more appealing trio in the kitchen repertoire? The three meet in these roast potato flats.
Q&A with Megan Giller, author of ‘Bean to Bar Chocolate’
In her new book the writer profiles artisanal makers from across the country and includes recipes and tips for chocolate pairing.
Millennials are foodies but don’t have pans to prove it, company says
Twentysomething foodies may obsess over their food, but they are generally clueless about cookware, says Made In, a new company that targets millennials.
Cooking | Magazine
Simple recipes pairing the season’s fresh tomatoes with pasta
Easy meals get their flavor from late summer’s bounty and some classic additions.
Here’s looking at you, Fluff
New England’s favorite marshmallow creme got its start in a Somerville kitchen, and now sells 7 million pounds a year.
Café du Pays: It’s like Canada for Cantabrigians
The team behind State Park and Mamaleh’s goes French-Canadian in the former Hungry Mother space.
Bring the kids to Buttonwood; plus, CAVA comes north
Restaurant news you can use.
Get Cheeky on Lansdowne Street
Enter Cheeky Monkey, which takes over the former Tequila Rain space between Bill’s Bar & Lounge and Loretta’s Last Call and manages to retain some of the extinct dance club’s vibe.
Wrong address on my Airbnb rental — can I get a refund?
Karen Wall bails on her Airbnb Paris rental after her host switches apartments and she can’t access the unit early. Does she deserve a refund?
Fall Travel | Magazine
Six of the prettiest New England towns for leaf peeping
Complete with scenic drives, charming attractions, and cozy inns, these towns can help you revel in the region’s loveliest season.
Oktoberfest is just around the corner
Here’s how some Massachusetts breweries are celebrating.
From the Bar
Grüner plays well with an updated seafood classic
At Harvest in Harvard Square, a special New England seafood boil is paired with a 2015 Landhaus Mayer Grüner Veltliner 2015.
Chang, Myers celebrate restaurant, cookbook
Joanne Chang and Christopher Myers’ hotspot marked its 10th anniversary on Monday.
Exodus will open bagel shop in Jamaica Plain, not Roslindale
The relocation plans might come as a surprise to neighborhood supporters who had contributed to the shop’s Kickstarter campaign.
The confident cook
A modern adaptation of an Iraqi grandmother’s cheese pie for the Yom Kippur break-fast table
California author Amelia Saltsman cooks with the seasons, adapting recipes from her Romanian and Iraqi families for the Jewish holidays.
Baraka Cafe moved its North African menu to a lavishly decorated Cambridge spot
After 20 years in Central Square, Cambridge, Baraka Cafe moved its North African cuisine to a lavishly decorated storefront between Porter and Harvard squares last fall.
Getting Salty with Maria DelVecchio of the North End’s Trattoria Il Panino
A new feature gets someone hard at work in the restaurant industry to dish about their job and Boston’s culinary scene.
dining out | devra first
Once more, with feeling, at Doretta Taverna & Raw Bar
Michael Schlow’s Greek spot gets a heart transplant in the form of chef Brendan Pelley.
Pumpkin Spice Derangement Syndrome. It’s real.
As pumpkin spice invades shampoo, Blue Diamond almonds, duvet covers, and mustache wax, backlash is building.
In defense of fall flavors: Pumpkin spice is nice
We conducted an informal survey soliciting sentiments about the pumpkin spice hoopla, and responses were heated. Basically, it’s the Taylor Swift of flavors.
Sweeten the Jewish New Year with braised chicken, honey, carrots, and apricots in the pan
An all-in-one-dish with whole chicken legs, breast halves, apricots, carrots, shallots, honey, and apple cider will sweeten the Rosh Hashana table.
This forgiving apple dessert is a cross between a cake and a pie
The batter is mixed like a cake, but firm enough to press into the pan like a pie. Apples go into the middle, sprinkled with cinnamon-sugar.
Insider: Corn with kooky names? We’re all ears.
At Sunshine Farm in Sherborn, there are 15 acres growing a rotating variety of corn hybrids.