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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

Seltzerland, a hard seltzer festival tour, is coming to Boston in July, allowing patrons to sip on over 30 hard seltzer brands.
Seltzerland, a hard seltzer festival, will bubble up in Massachusetts this July
Patrons will get the chance to taste over 30 hard seltzers at the Seltzerland festival, which comes to Rockland on July 31.

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

FOOD
Revolution Hall, a new food hall and entertainment area, in Lexington.
Revolution Hall is the food court of the future
Hemp heart tacos and pour-your-own beer come to a suburban office park.

FOOD
Koji Club founder Alyssa DiPasquale
A sake club comes to the Charles River Speedway, and Clover opens in Newtonville
Restaurant news you can use.

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

DEVRA FIRST
People enjoy Slade's Bar & Grill on a recent Friday night. Slade's has been operating on the South End/Roxbury border since the 1930s.

Slade’s Bar & Grill: a real Boston story

The local institution is a Black history landmark, a father-daughter project, and a welcoming space for all.

The cover of the book "Kalamata’s Kitchen," the first of a series from Random House.

‘Kalamata’s Kitchen’ aims to open up a whole new world to kids

Book and website teach about different cultures through the food choices of this young eater and her stuffed-alligator sidekick, Al Dente.

FOOD
A burger at Craigie on Main, which is taking part in the Dining Passport program.

Here’s how you can receive $100 in dining vouchers through the ‘Dining Passport’ program

The Cambridge and Somerville Chambers of Commerce have teamed up to help restaurants and workers affected by the pandemic.

New Jamaican jerk marinades from Hillside Harvest.

Jamaican jerk marinades from a hot-sauce maker raised in Milton

Kamaal Jarrett’s Hillside Harvest offers spicy and mild versions of the savory-sweet mixture.

KEEP THE CHANGE
Jose Duarte, chef/owner of the Peruvian restauran Tambo 22 in Chelsea.

‘Customers will need to learn that the restaurant business will never be the same again’

COVID-19 has wrought devastation but also an opportunity to create a new way forward. Here’s what workers want the community to know.

most read

Daniel Kurtrz, 7, and his sister Lauren, 9, look at the bounty of strawberries they picked at Wards Berry Farm in Sharon.

Picking strawberries? Here’s where to go and what to make

Sweet chile meatballs

Recipe for sweet chile meatballs

Restaurateur Michela Larson

From Rialto to Rocca, Michela Larson changed Boston’s restaurant scene. Now she’s doing the same for coffee.

GETTING SALTY
Beau Sturm runs The Sunset Club, opening in July in Newburyport.

Beau Sturm plans a plum new restaurant on Plum Island

The Sunset Club, with oysters and tacos, opens in July from the Trina’s Starlite Lounge team.

TABLES
The Ploughman's Platter at The Gallows restaurant, which is ending its 11-year run in the South End.

MIDA arrives in Newton, and the Trina’s Starlite team docks on Plum Island

Restaurant news you can use.

DEVRA FIRST
This is what is known as the quarantine mullet: business on top, PJ party on the bottom. And yes, it's perfectly acceptable to wear this style in restaurants now.

How to eat at a restaurant

A handy guide for those who have forgotten how to behave in public.

Summer is the perfect time for a lobster roll, like this one from Milly's Skillet.

Tell us: Where are your favorite places to get lobster rolls?

Globe correspondents Diane Bair and Pamela Wright recently ate their way through the supposed “best” lobster rolls in New England. The comments and reactions made it clear: New England residents have strong opinions about lobster rolls.

Seasonal salts from SalterieOne.

A showroom to showcase locally made salts

Lily Leedom opened SalterieOne Showroom in Duxbury, selling natural sea salt hand-harvested from Duxbury Bay.

The Night Shift Brewing and One Mighty Mill Stay at Home Dad collaboration.

Father’s Day coffee and bagels from two local producers is one mighty great gift

Night Shift Brewing and One Mighty Mill team up for the Stay at Home Dad collaboration.

Some pieces in the OXO Outdoor collection.

OXO and REI team up on outdoor cooking utensils that make camp life easier

At under $25, the OXO Outdoor utensils are also reasonably priced.

GETTING SALTY
Nautilus Pier 4 chef Stephen Marcaurelle.

Nautilus Pier 4 chef Stephen Marcaurelle: ‘We’re hoping to get back to normal’

When opening a restaurant and balancing a family, no man is an island.