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TABLES
Ivory Pearl Bar opens in Brookline, Frank Pepe Pizzeria comes to Watertown, and Dine Out Boston returns
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.

MORE FOOD & DINING HEADLINES

DEVRA FIRST | WHAT SHE'S HAVING

An occasion picnic? At Chickadee, anything’s possible

The Seaport restaurant is figuring out how to stay in business and stay true to itself, one pivot at a time.

Chocolate is good. Chocolate that helps feed children? That’s great.

La Maison Du Chocolat, the famed Parisian chocolate maker, has stepped in to raise money for No Kid Hungry.

Q & A

How your food might be feeding your mental health problems

Q&A with nutritional psychiatrist Uma Naidoo, author of "This is Your Brain on Food."

Drinking glasses with meaning

Ebenezer Akakpo’s glasses are silkscreened with intricate designs inspired by Adinkra symbols of his native Ghana. Each symbolizes a concept, such as hope, unity, bravery, or endurance.

GETTING SALTY

From a small dining car in Watertown, La Bodega’s Gabriel Bremer looks to the future

"I think restaurant people are very resilient and always find a way to bounce back."

most read

Recipes: Three ways to make the most of tomato season

Recipe: Your Jewish grandmother didn’t make rugelach the way the pros do. Theirs are easier.

Maruichi brings the hard-to-find closer to home

To-go cocktails present new challenges for bartenders

Making memorable drinks that travel well takes some engineering and imagination.

A cool cheese board any way you slice it

You'll want to break it out, even if you can't have guests over.

Boston beer scene takes a hit: Somerville’s Slumbrew closes; Lord Hobo CEO speaks out on challenges restaurants face amid virus

In a Facebook post, Lord Hobo's Daniel Lanigan enumerates the litany of challenges that he and so many others in the restaurant industry face in the COVID era.

COMFORT ZONE

Organizers hope Boston Black Restaurant Month makes a lasting impression

The initiative to encourage diners to "try something new" is aimed at helping businesses hurt by the pandemic.

TABLES

Where to get take-home North End feasts, plus the latest new pop-ups and patios

Restaurant news you can use.

FOOD

Jack’s Abby and the Celtics are teaming up on a new beer

The beer, Pride and Parquet, will be released in the late fall or early winter.

FOOD

Food halls were built on the premise of group gatherings. With COVID-19, will their momentum stall?

Once the next great culinary hope, operators think about the future.

WHAT SHE'S HAVING

If you’re looking for comfort — and who isn’t lately? — put meatloaf on the menu

Every cook right now needs to plan meals in advance, and it's important to enjoy what you're making for dinner.