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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

PROJECT TAKEOUT
How to help local restaurants without spending money
Seven tips from marketing experts for writing reviews that will actually help the places we love.

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

QUICK BITE
Geppetto carves out a niche in an evolving corner of Cambridge
Chef Will Gilson brings Italian food to Cambridge Crossing (and also delivers it within 5 miles).

Baker lifted his 9:30 p.m. curfew, but will it help restaurants?
Some Boston restaurateurs reacted with cautious optimism about the loosening and the message it sends. Others say it’s the capacity restrictions — not the curfew — that hurt the most.

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

PROJECT TAKEOUT

5 restaurants we supported this week

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

A list of readers’ favorite takeout spots

We asked reader 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.

BOTTLES

We can’t have all the sports we want, but we can have these sports beers

Bruins hockey is back, and so is a new Bruins beer for 2021. And Jack’s Abby Pride and Parquet should pair nicely with Jayson Tatum’s step-back.

If you’ve been missing Hot Dates, we’ve got you covered (in chocolate)

A new Somerville company is stuffing dates with spicy sunflower butter and covering them in dark chocolate and sea salt, "to keep you coming back for more."

GETTING SALTY

Once a downtown lunch staple, Bonapita caters to new norms

Owner Ilan Barniv is rethinking his business model, but not his menu.

most read

How to help local restaurants without spending money

Get takeout. It’s your civic duty.

A list of readers’ favorite takeout spots

BY THE GLASS

Want to improve your wine skills? Begin by ‘listening’ to the scent of gewürztraminer

From the Old World and the New, here are two examples that reflect classic gewürztraminer characteristics. Both are well worth a listen.

Craize crackers give tortilla chips some competition

Created by Leonardo Cotter, a food business executive from Venezuela, the crunchy, wafer-thin rounds with ragged edges have a generous size, which makes them an ideal platform for toppings.

PROJECT TAKEOUT

The rules for tipping on takeout and delivery — and some other tips, too

Do you still tip 20 percent if you’re bringing your food home? Throw in a little extra for curbside pickup? Here are the etiquette commandments of COVID-era takeout and delivery.

At Grill 23 Butcher Shop, prime cuts to go

Several months ago, Back Bay steakhouse Grill 23 & Bar launched a butcher shop, offering assorted cuts of their signature Brandt Farm steaks to prepare at home.

FOOD

Ghost King Thai opens in the South End, Geppetto arrives in Cambridge, and Yellow Door does brunch

Restaurant news you can use.

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.

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.