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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

FOOD
Ghost King Thai opens in the South End, Gepetto arrives in Cambridge, and Yellow Door does brunch
Restaurant news you can use.

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

Project Takeout
Independent restaurants are on the ropes. The owners, chefs, servers, line cooks, bartenders, and dishwashers who animate them are fighting hard to survive. The pandemic may have slashed seating capacity for customers willing to eat indoors. Winter may have howled down outdoor dining. But these businesses just need to make it a little longer — to the warmer weather, to the vaccine’s full rollout. They just need to make it to the other side.

PROJECT TAKEOUT | DEVRA FIRST
Get takeout. It’s your civic duty.
Ordering dinner will help small local businesses survive the pandemic. But that’s just the start.

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

Ordering takeout is helping restaurants survive. Where’s your favorite local spot to order from?

As restaurants are struggling to make it through a difficult winter, ordering takeout is paramount to their survival. In an effort to compile a database of local businesses to support, we are asking you to fill out the form below with your favorite restaurant.

DEVRA FIRST

Brassica Kitchen + Cafe can’t be contained

The JP restaurant pursues passion and creativity through difficult times.

How to safely defrost meats, soups, baked goods, and more

Here’s what the experts say about preventing foodborne illness or food poisoning.

Book uncorks the history of wine and the White House

Frederick J. Ryan’s work takes you on a historical adventure, all through the lens of wine and its role on presidents’ table.

The Spina is a winnah: This colander doubles as a salad spinner

The $30 spinning colander received a design award.

most read

Beloved restaurant Peach Farm used to be open until 3 a.m. — now it struggles to stay open at all

Get takeout. It’s your civic duty.

A list of readers’ favorite takeout spots

The Spina is a winnah: This colander doubles as a salad spinner

The $30 spinning colander received a design award.

In Harvard Square, a community fridge warms up Church Street

The Fridge in the Square provides food and fellowship to an evolving neighborhood.

FOOD

This local coffee company is for the birds in all the right ways

Birds & Beans works with small shade farms in Peru, Nicaragua, Guatemala, and Honduras, earning it a certification from the Smithsonian’s Bird Friendly Coffee program.

A special honey from a specialty company

Savannah Bee is offering a black sage honey from a shrub that flourishes only for several weeks in the spring, if it blooms at all.

QUICK BITE

Canton’s Northern Spy shouldn’t stay a secret for long

This new restaurant from the Loyal Nine team serves exceptional New England food with soul.

La Victoria Taqueria prepares to open in Belmont Center

Restaurant news you can use.

He went on every diet so you don’t have to

In ‘Just Eat,’ author Barry Estabrook investigates what really works for weight loss.

Rice pudding was once considered nursery food. Sounds good right now.

This cozy, childhood favorite, served warm, hits the spot on a dark winter night.