Food & Dining - The Boston Globe

PROJECT TAKEOUT

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

QUICK BITE
At Deep Cuts Deli, music and sandwiches exist in perfect harmony
Browse records, eat grilled cheese, and support local artists.

RESTAURANT HIBERNATIONS

These patios are open for springtime gatherings

If the warm weather has you longing for an al fresco meal, rejoice: Plenty of restaurants have maintained patios all year long or are reintroducing them for springtime.

LATEST FOOD & DINING HEADLINES

DEVRA FIRST
8 things for diners to get excited about this spring
Restaurant openings, reopenings, and remakes: There are sure signs of hope on the horizon.

Chocolate lovers are going to want to make The Dean’s List
A subscription from Dean’s Sweets in Portland makes for a sweet graduation gift.

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

Pasta made by La Dolda, a pasta shop in Lexington.

La Dolda’s pastas might just transport you to Italy

Matteo Gallizio opened the Italian market La Dolda in Lexington Center last spring and uses organic Italian flours and family recipes. 2:00 p.m.

BY THE GLASS

"Lemonade" rosé from winemaker Brianne Day.

Oregon winemaker turns wildfire-affected grapes into delicious rosé

When 2020 handed Brianne Day lemons, this winemaker made Lemonade. 1:00 p.m.

GETTING SALTY

Chef-owner Rachel Miller of Nightshade Noodle Bar in Lynn.

She started her career at a truck stop. Now Rachel Miller is helping to revitalize downtown Lynn

She arrived in Boston with nothing but her bicycle; today she owns Lynn's Nightshade Noodle Bar. 12:00 p.m.

PROJECT TAKEOUT

3 places we supported this week

Want to order from local, independent restaurants? Here are some suggestions from Globe staff. 10:00 a.m.

THE NEXT COURSE

Mary Ting Hyatt envisions a bagel shop for a post-pandemic era

She’s spent the year keeping Bagelsaurus relevant. 10:00 a.m.

Recipe: Badam ka sharbat (almond-saffron milk)

Salmon comes in many varieties including (from left) British Columbia, Canada, Norway, Faroe Islands, Scotland, and Alaska Sockeye.

Buying salmon is confusing. So we looked into it — and tasted different varieties

Ryan Schrater, director of operations and logistics with Alchemista, looked over a food locker at Radius Apartments in Brighton.

Apartment buildings are bringing work perks home by putting food lockers in the lobby

Kevin Smith talks fast food ahead of his Boston pop-up restaurant ribbon-cutting

Boston’s House of Blues will transform into a pop-up Mooby’s, the fictional burger chain that appears in various Kevin Smith movies, April 8-16. 4:56 p.m.

BOTTLES

Travis Roy greets supporters at the Travis Roy Foundation Whiffle Ball Tournament in 2013.

Breweries team up for a Travis Roy tribute beer

Dorchester Brewing Co. and Worcester’s Wormtown Brewery come together to brew a beer called “24,” and $1 from every beer sold will be donated to the Travis Roy Foundation. 2:44 p.m.

TABLES

Tempura East Coast oyster tacos at Nautilus Pier 4.

Where to dine al fresco, plus sweet deals at J.P. Licks

Restaurant news you can use. 2:17 p.m.

Devra First

Sausage pizza with broccoli rabe at Jinny’s Pizzeria in Newton Centre.

Jinny’s Pizzeria makes takeout pies exciting again

The Newton spot is the latest from the team behind Buttonwood, Little Big Diner, and Sycamore. 2:08 p.m.

WHAT SHE'S HAVING | DEVRA FIRST

The potato corn dog at Kimchipapi Kitchen.

Mastering the cheese pull at Kimchipapi Kitchen

An entrepreneur pivots from street style to street food, but the Korean-inspired poke bowls are the heart of the matter. 4:34 p.m.

Serve slices of these sweet date rolls for a healthy treat

Needham’s Sweet Tahini launches line of handmade date rolls made with tahini and laden with seeds and nuts. 2:00 p.m.

The Baguette Baking Box, which bakes two baguettes, created by metalsmith Dean Anderson.

In his quest to bake the perfect baguette, he had to think about the box

Metalsmith Dean Anderson handcrafts sleek, oblong boxes that look unassuming but can bake two crispy baguettes with ease. 2:00 p.m.