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The Globe launches Project Takeout, an effort to help restaurants make it to the other side of this pandemic.

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

TABLES
A beer from Night Shift Brewing.
Crave comes to Allston, breweries launch beer gardens, and the South End welcomes a brasserie
Restaurant news you can use.

The patio at Mare in the North End.
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

HERE, THERE, AND EVERYWHERE
Hotel Commonwealth.
Baseball packages, New England rail travel, and a food lover’s road trip
Travel news you can use.

DEVRA FIRST
Vinh Le, one of the owners of Cicada Coffee Bar.
Cicada Coffee Bar: a restaurant, a cafe, a community
Inspired by Vietnam, two architects create a space to bring Cambridge together.

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

Craft Beer Vinegars upcycled from discarded beer from craft breweries.

He turns expired beer into Craft Beer Vinegar

Paul Booras created the company to promote upcyling and reduce the environmental impact of food waste.

Nadine C. Habayeb and Priyal Bhartiya.

‘This snack is giving me everything I want and more’

Bohana’s seasoned, puffed seeds are vegan, low-cal, and a ‘Shark Tank’ winner.

GETTING SALTY
Chef Zaid Khan at Oak Long Bar + Kitchen.

Oak Long Bar + Kitchen chef Zaid Khan came to Boston for a new career. Then the world shut down

He went from traveling the globe to walking down the middle of Boylston Street at dawn, completely alone.

PROJECT TAKEOUT
Takeout from Ciao! Pizza and Pasta in Chelsea.

3 places we supported this week

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

Gardein's crispy tenders

Nothing to squawk at: Plant-based ‘chicken’ is pretty delicious — and on the verge of a major breakthrough

Meatless “beef” has made major inroads, and now producers are fine-tuning their “poultry” products. Even KFC has cooked something up.

most read

Vinh Le, one of the owners of Cicada Coffee Bar.

Cicada Coffee Bar: a restaurant, a cafe, a community

A beer from Night Shift Brewing.

Crave comes to Allston, breweries launch beer gardens, and the South End welcomes a brasserie

Hotel Commonwealth.

Baseball packages, New England rail travel, and a food lover’s road trip

Jim and Sabin in front of a Cousins Maine Lobster truck.

Two Maine cousins bought a food truck in 2012. Now they host a show on the Food Network

‘Food Truck Rehab’ premiered this week.

Bill Nye says "in the summertime especially, there’s nothing like a good, or perhaps, great gin and tonic."

Even for Bill Nye, the science behind a good gin and tonic is mind-boggling

The Science Guy took the time this week to answer questions from the Globe on proper G&Ts, as well as more serious topics.

QUICK BITE
Cuban sandwich at Deep Cuts Deli.

At Deep Cuts Deli, music and sandwiches exist in perfect harmony

Browse records, eat grilled cheese, and support local artists.

DEVRA FIRST
Huevos Rancheros at the Farmer's Daughter restaurant in Sudbury.

8 things for diners to get excited about this spring

Restaurant openings, reopenings, and remakes: There are sure signs of hope on the horizon.

Dean’s List chocolate gift subscription boxes.

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.

Little Acre ketchup.

Ketchup that kicks it up a notch (or three)

Bill Ahrens, a self-described “condiment connoisseur” with his wife, Trina, a chemist, set out upgrade ketchup with their Little Acre Three Pepper varieties.

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.

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.