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Get takeout. It’s your civic duty.

Ordering dinner will help small local businesses survive the pandemic. But that’s just the start.

More about Project Takeout

The Globe is asking readers, if they can, to get takeout and help our local restaurants get through this dark winter.

Tell us your favorite restaurants

Explore a map of some local restaurants and submit your hometown favorites

SIPS
Celebrating the Irish poitín
The clear spirit is an ancestor of Irish whiskey, much like mezcal, which traditionally comes from small, family-run operations, is the forebear of tequila.

RESTAURANT HIBERNATIONS

Here’s a running list of Boston-area restaurants hibernating for the winter

These establishments are taking a temporary hiatus. Look for them again come spring.

LATEST FOOD & DINING HEADLINES

Restaurants we supported this week
Want to order from local, independent restaurants? Here are some suggestions from Globe staff.

Sandpiper Bakery is growing — and moving to Ipswich
Susanne Clermont and Molly Friedman needed a bigger kitchen for their croissants, cookies, sandwiches, and quiches. Soon they’ll add new cakes, tarts, soups, toasts, and salads.

Chapter 1: The exquisite normalcy of chopping an onion

Welcome to the apocalypse. It’s going to be delicious.

Chapter 2: Soooo. I hear you bought some beans.

Beans have always been a punch line, an insult, unfairly maligned. The musical fruit. Something you’re full of. A whole hill of them? Not worth much.

Chapter 3: Herbs might save us

Don’t forget to celebrate spring.

Chapter 4: Let a nation of bread bakers arise

Often seen as the final, intimidating frontier of baking, bread is now becoming our national project.

Chapter 5: The freezer is a time capsule

Today I took out a tub of soup from the freezer. Turkey barley. My mother brought it the last time she visited. Once it’s gone, I don’t know when I’ll taste my mother’s cooking again.

Chapter 6: Cabbage, a love story

During the Great Potato Famine, cabbage was there for Ireland. And during the Great Sequestration of 2020, cabbage is here for you. For an uncannily long time.

Chapter 7: The Ghosts of Quarantine Future

Weeks ahead of us, what have the people in Italy learned about life in quarantine that we, now, might learn from them?

MORE FOOD & DINING HEADLINES

‘Eastern Standard will forever be the standard in our eyes’: Readers recall scenes from life moments, big and small

When news broke last week that Eastern Standard, The Hawthorne, and Island Creek Oyster Bar wouldn’t reopen, we asked readers to write in with their remembrances of the storied spaces. They delivered.

TikTok users are posting videos promoting restaurants and stores during the pandemic. And it’s helping

The social media app isn’t all dance routines and lip-syncing. Sometimes its users are boosting small businesses (and those businesses don’t even know it).

GETTING SALTY

Sycamore’s Lydia Reichert prepares to open Jinny’s Pizzeria, an homage to her vivacious grandmother

The friendly Newton pizza shop will debut in the coming days.

Eastern Standard, Island Creek Oyster Bar, Hawthorne all close, leaving gaping hole in Kenmore Square and many patrons’ hearts

Eastern Standard opened in 2005, helmed by gregarious restaurateur Garrett Harker. Harker has been locked in negotiations with UrbanMeritage, the real estate group that owns the Hotel Commonwealth’s retail properties, for years.

FOOD

The Langham, Boston returns, MarketStreet Lynnfield plans new openings, and a busy taqueria branches out

Restaurant news you can use.

most read

Celebrating the Irish poitín

East meets West at Silk Road Uyghur Cuisine in Cambridge

TikTok users are posting videos promoting restaurants and stores during the pandemic. And it’s helping

PROJECT TAKEOUT

Support Black-owned restaurants: Get takeout

Are you in the mood for island flavors, healthy smoothies, pizza and chill, or date-night romance? Here’s where to go.

Readers say goodbye to the wild, wonderful Border Café

For many, the booze-soaked, salsa-drenched memories will last a lifetime.

WHAT SHE'S HAVING

Your own toasted pita chips are identical to the ones you can buy

If you’ve got scissors, a baking sheet, and olive oil, you can make this crunchy, salty, delicious snack

They’re turning leftovers into organic, gluten-free flour

Renewal Mill transforms what’s left from soymilk production and makes a positive impact on the environment.

BOTTLES

3 things to know in New England beer this week

February and March often bring exciting new releases.

GETTING SALTY

While many Cambridge businesses close, Formaggio Kitchen spreads out

Owner Valerie Gurdal discusses the cherished landmark, which is expanding to roomier digs this month.

We all live in Flavortown now

Virtual restaurants affiliated with Guy Fieri and other celebrities deliver to our doors. Is that a good thing?

These $26 Hoodoo Barbecue T-shirts benefit a great cause. (The nostalgia is free.)

The dirt-cheap smoked-meat joint that James Ryan ran upstairs at the Rat in the early ‘80s was quickly declared one of the country’s best new restaurants when it opened.