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Think spring with an egg platter

The 13.5-inch oval egg platter from Casafina is designed for the hors d’ouerve and comes in pale blue, fitting for an Easter or springtime party.

FOOD
Game to try kombucha? The varieties from Luluna are good picks
The Providence craft kombucha maker produces the beverages in small batches using organic teas (black and green), New England spring water, and fruit and herbs from local farms.

A gluten-free cascatelli soon to hit shelves
The new pasta shape was named one of TIME’s best inventions of 2021. But not everyone could try it.

Previte’s Marketplace is winning over Hanover. Think of it as a mini-Eataly, South Shore version.
Owner Joseph J. Previte Jr. has long envisioned what he calls "a destination-type market that offers boutique-type services." And now he’s made it happen.

featured lists, roundups & recommendations

A guide to the season’s most enticing new restaurants

We’re seeing plenty of Italian, Japanese, and places to raise a glass. Here are some highlights.

50Kitchen in Fields Corner joins the list of Boston-area restaurants to close amid COVID-19

We’ll modify this list routinely with more insights, updates, and maybe even some hopeful news along the way.

Teddy’s on the Hill to open ‘soon’ where Beacon Hill’s The Red Hat used to be

The building that housed Beacon Hill’s century-old staple The Red Hat will “soon” reopen as Teddy’s on the Hill, according to the restaurant’s general manager.

Restaurant Reviews

Highland Kitchen is the ideal neighborhood restaurant

At Bakey, babka reigns supreme

Never mind Michelin stars. How are the wings?

To review or not to review? Take our survey and read our thoughts

READ MORE DINING REVIEWS ⟶

Devra First’s 14-day end-times cooking newsletter is part deliciousness, part existential dread.

The exquisite normalcy of chopping an onion

Soooo. I hear you bought some beans.

Herbs might save us

Let a nation of bread bakers arise

The freezer is a time capsule

Cabbage, a love story

The Ghosts of Quarantine Future

Coping food

Granola is a scam

What’s your secret sauce?

We are all our own bartenders now

Project Takeout

A list of readers’ favorite takeout spots

We asked readers what their favorite restaurants are, plus added a few of our own. Explore the map below to get inspiration on where to get takeout tonight.
DEVRA FIRST | PROJECT TAKEOUT

About Project Takeout

The Boston Globe recognizes how vital restaurants are to our community, and that’s why we launched Project Takeout last winter, to encourage readers to support their favorite local restaurants by ordering takeout once in a while, if at all possible. What we didn’t know then is that there would be a second COVID winter ahead -- with an Omicron surge, spiking costs, and staffing shortages -- and that our favorite places to eat and gather would continue to struggle. So we’re back at it, asking: Can you continue to help support these small businesses by ordering directly from your favorite independent restaurant?

most read

Previte’s Marketplace is winning over Hanover. Think of it as a mini-Eataly, South Shore version.

More than just corned beef: Three modern St. Patrick’s Day recipes

A R.I. charcuterie heir, a $1m donation to Tufts, and a new way of making meat

Game to try kombucha? The varieties from Luluna are good picks

MORE RECENT FOOD & DINING STORIES

Chef Aidan McGee will be opening The Dubliner at City Hall Plaza this spring. Pictured: McGee's Winter Vegetable Stew with Smoked Ham Hock.

More than just corned beef: Three modern St. Patrick’s Day recipes

Irish food sometimes gets a bad rap, but Chef Aidan McGee wants to change that when he opens The Dubliner next month. So we asked him to give us a taste: What would a modern St. Patrick's Day meal look like?

BOTTLES
Unfiltered is a new release featuring apples sourced from New England orchards.

Three beers and two ciders you may be seeing on a shelf near you

It pains me to say this as a beer enthusiast, but I need to admit it: Most beer stores these days have too many choices for the average consumer. Here are my thoughts on a few new offerings.

FOOD
A&B Kitchen is selling a blue and yellow cocktail they're calling "This One's for Ukraine," $9, made from Tito’s, pineapple juice, lemon juice, simple syrup, and Blue Curacao, to raise money for World Central Kitchen.

Support Ukrainian humanitarian aid at these Boston-area restaurants

Several restaurants are raising money to help Ukrainians by selling special drinks, dishes, or baked goods. We’re highlighting a few of those efforts here.

PROJECT TAKEOUT
Takeout from Aguardente.

3 places we supported this week

Want to order from local, independent restaurants? Here are some suggestions from Globe staff.

DEVRA FIRST
Pop-up McGuirk's Folly, in the Middlesex Lounge space. Founders Joe McGuirk (left) and Pierce Kelley are trying to create a cooperative restaurant model that will pay workers/owners a fair wage.

Two industry vets walk into a bar and imagine a better future

Cambridge pop-up McGuirk’s Folly is an experiment that puts fair wages and quality of life first.

Expect fans to line up to grab a corned beef and cabbage burrito from Anna's before the shops run out.

For St. Patrick’s Day, Anna’s Taqueria brings back the corned beef and cabbage burrito

Expect fans to line up to grab one before the shops run out.

Plant-based pancake and waffle mixes from New York-based company Otherworld.

Gourmet — and no-guilt — pancake and waffle mixes

The mixes from Otherworld are chock-full of good ingredients, like whole-wheat flour, protein powder, fiber, and dehydrated fruits and vegetables ground into powders.

Oysters from Shellfish Share, a CSA-style service.

Get your share of shellfish

Shellfish Share takes orders and delivers oysters and littleneck clams monthly directly from Massachusetts harvesters to pickup points in Boston, Cambridge, and Brookline.

GETTING SALTY
Tasca maître d' Armando Zapata.

At 77, maître d’ Armando Zapata still charms guests at Tasca restaurant in Brighton

While many his age are contemplating retirement, he’s working the room.

BY THE GLASS
Amanda Best (left) and Suhayl Ramirez in 2020, when they were announced as the recipients of the Urban Grape Wine Studies Award for Students of Color. They have since landed dream jobs in wine.

Urban Grape’s award winners launch careers in wine

Recipients of an innovative wine-studies award share how the program helped them get jobs in the industry.

WHAT SHE'S HAVING | SHERYL JULIAN
J. Kenji Lopez-Alt's Mom's Japanese-Style Mapo Tofu, from "The Wok" cookbook.

It’s high time you heard of J. Kenji Lopez-Alt

The award-winning chef with over 1 million YouTube subscribers has a new book that tells you everything you can cook in a wok.

QUICK BITE
Negitoro rice with hand-minced bigeye tuna, lobster roe pasta, and scallop handrolls at Judy’s Bay.

At Judy’s Bay in Cambridge, find fish, flights, and a fireplace

Owners Lukas Dow and Kim Vo put a cozy New England spin on izakaya-style dining.

FOOD
A La Esh barbecue pork plate

5 places we supported this week

Want to order from local, independent restaurants? Here are some suggestions from Globe staff.