Dining Out

Dining Out reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/05/BostonGlobe.com/Lifestyle/Images/dining_out_90.jpg Where should you eat this week?

Check out the Globe’s reviews of dozens of Boston-area restaurants.

Cheap Eats

Cheap Eats reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/05/BostonGlobe.com/Lifestyle/Images/cheap_eats_90.jpg Budget-friendly fare around Boston

There are dishes you can order for under $20 at eateries.

Latest Food & Dining headlines

A dish from the Painted Burro in Somerville.


The Burro Bar comes to Brookline

The Burro Bar is moving into Ribelle space, and other restaraunt news.

Razor clams with jicama and cuke at Little Donkey.

Quick bite

Small plates with a kick at Little Donkey

Little Donkey is a groovy small plates joint from Coppa and Toro chefs Jamie Bissonnette and Ken Oringer.

The Sophia


How to make the Sophia, a spritz at Bar Mezzana

Bartenders are tricking out the basic spritz formula to create gorgeous low-alcohol thirst quenchers, like the Sophia.

Pomegranate-glazed lamb and eggplant kebabs.

Cooking | Globe Magazine

Recipes: Three types of kebabs to please everyone at the party

Combos like lamb and eggplant and halloumi and fig to up your food-on-a-stick game.

How music corresponds with flavor

The Boulevardier


How to make a Boulevardier like the one at Stoddard’s

It’s a summer drink for the whiskey lover

Corky Clark in his fish kitchen.


Honoring Corky Clark of the Culinary Institute of America

Brookline’s Lineage will host a special charity event honoring retired CIA professor Corky Clark.

The Smoke Shop in Kendall Square

Dining Decor

Looking sharp in Cambridge

The story behind a cluster of steel knife cut-outs mounted on the barbecue parlor’s dining room wall at The Smoke Shop in Kendall Square

Ralph Fiegel examining hops


At Saltbox Farm and Kitchen, the brewery program grows with the crops

For Culinary Institute of America graduate Ralph Fiegel, “Making beer is similar to cooking.”

Blackbird’s ice cream sandwich doughnut

The only thing better than doughnuts? Ice cream sandwich doughnuts.

Blackbird Doughnuts’ summertime indulgence is every bit as glorious as it sounds.

Sound “is the forgotten flavor sense,” says experimental psychologist Charles Spence of University of Oxford’s Crossmodal Research Laboratory in England.

A side of science

How sounds can make your food taste different

Sound “is the forgotten flavor sense.”

Filet mignon with a side of jalapeno au gratin at Ocean Prime.

Dining Out

Ocean Prime is a carnivore’s Anytown USA

The steaks taste good, but there’s not much in the way of local flavor.

7/14/16 - Boston, MA - FoMu South End - (From right to left) This is FoMu's Almond raspberry crumble ice cream, mango habanero ice cream, and blueberry shortbread ice cream, left, in FoMu's new South End location. Story by Catherine Smart/Globe Staff. Topic: 27icecream. Photo by Dina Rudick/Globe Staff.

Ice cream crawl!

Where to go for torched Fluff cones, plant-based scoops, and long-lived innovation.

Caffeine and chill with Hojoko’s Japanese Caucasian

The sensei abides

Hot fudge that supports a good cause

COOP’s MicroCreamery hot fudge is made by women trying to work their way out of homelessness and poverty.

From top: Beef tendon with “spicy wonder” sauce; Chengdu spicy dumplings; the Sichuan Gourmet team (from left): Zhong Li, Chengdong Lei, and Shamin Summer.

Cheap Eats

Build it, and they will come: Sichuan Gourmet opens in Burlington

The cuisine of Zhong Li’s native Sichuan is the star of the show.

Top: Gifford’s Famous Ice Cream stand in Skowhegan, Maine.

Food & Travel

Gifford’s ice cream is a longtime Maine tradition

But no, there isn’t actually any lobster in the Maine Lobster Tracks flavor

Chetna Makan


Chetna Makan discusses ‘The Great British Baking Show’

Two years after reaching the semifinals on the TV competition she has written a cookbook, “The Cardamom Trail: Chetna Bakes With Flavours of the East.”

By the Glass

Boxes and cartons and cans, oh my! These wines travel with you.

While these packaging formats represent just over 5 percent of all wine sold in the US, they are a trend to watch.

From honey porcini to vanilla jalapeno

At Comedor in Newton, the ice cream flavors are anything but pedestrian

Ice cream scoop from RÖSLE

It makes scooping ice cream easy

With this tool, no more bent spoons or strained wrists.

The Confident Cook

A dressy (but not soggy) summer tomato tart

It’s like a more-elegant version of pizza.

Free-form tomato tart with Dijon crumbs

Recipe for free-form tomato tart with Dijon crumbs

Breadcrumbs soak up the juices so the crust doesn’t get soggy.

White-chocolate layer cake with chocolate frosting

Recipe for white-chocolate layer cake with chocolate frosting

Two layers makes it a party.

Orecchiette with corn and crab

Recipe for orecchiette with corn and crab

This weeknight summer dinner comes together in minutes

Chicken salad Nicoise

Recipe for chicken salad Nicoise

Just like the French classic, but without the tuna.

Cold beet and buttermilk soup

Recipe for cold beet and buttermilk soup

It’s so refreshing — and so fuchsia.

Capo Restaurant's "Don Corleone" house margarita


The potato chip has surprising ties to Massachusetts

Sink your teeth into these fascinating facts about the popular snack.


Plympton farm-to-table restaurant to host Beard Foundation dinner

With a name like Just Right Farm, it’s easy to understand why none of the special ingredients that will go toward making a dining experience to satisfy the standards of the James Beard Foundation have been left to chance.

The Informer: a new pizza parlor and fitness club debut

Comings and goings of businesses and other organizations in the suburbs west of Boston.

While Starbucks has been adding locations and advertising new items, the chain is grappling with US consumers who have been reluctant to spend.

Starbucks revenue trails estimates as domestic growth slows

The world’s largest coffee-shop chain reported third-quarter revenue that missed analysts’ estimates.

Flatbread with lemon ricotta, grilled grapes, and crisp coppa


Recipes: Flatbreads are easier than pizza — and can be more delicious

Three summery, grilled takes, including one with lemon ricotta, crisp coppa, and grapes.


K2 Cafe opens in Kendall Square

News on K2 Cafe in Kendall Square, and more.

Seafood stew at Porto

Quick Bite

Seafood with a light touch at Porto

The restaurant is a Mediterranean hideaway from Jody Adams, Sean Griffing, and Eric Papachristos.


Brewer’s guide is sure to put a hop in your step

Julian Healey is touting his new book as the world’s first dictionary of hops.

The owners of the Dorchester Brewing Company say they hope it helps put Boston’s biggest neighborhood on the map.

Now on tap: Dorchester Brewing Company

The new 25,000-square-foot brewery will serve as a launchpad for local craft brewers looking expand operations.

The distinctly American nostalgia of salt water taffy — and how it’s made today

At Hill-Top Candy in Brockton, the team turns out 75,000 pieces a day

Greg Coote


When WuBurger turns chicken

The Inman Square location puts its usual programming of burgers and dogs on hold and serves nothing but birds and sides on Sundays.


Idle Hands is back — and bigger than ever

Founders Chris and Grace Tkach opened a brand new brewery and tap room in July.

From the Bar

Eat the whole shrimp, drink the whole glass at Ashmont Grill

Argentine rosé goes well with head-on salt and pepper shrimp.

The Confident Cook

Consider the lobster chowder

After the boiled lobsters, after the lobster rolls, its time has come.

Spicy grilled pork with watermelon, radish, and fennel salad

Cooking With Gordon Hamersley

Give your hot sauce a crazy name, then slather it on pork for the grill

Temper the dish with a cooling salad.

Dining decor

In through the out ‘floating’ doors at Tico

Chef-owner Michael Schlow found the massive doors while scouting vintage items for the restaurant.

Tairagai — pen shell clam with yellow chive — at Uni.

dining out

Back Bay’s Uni is expanded and elevated

The former sashimi bar blossoms spectacularly into so much more.

Aran Goldstein, chef at Concord’s Saltbox Kitchen, travels with a coffee system.

Is that a skillet in your carry-on?

When chefs go on vacation, these are the things they just can’t live without.

Double shot

Matt Viser | Double Shot

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/09/16/BostonGlobe.com/Lifestyle/Images/doubleshot-5060.png 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.