fb-pixel Skip to main content

MORE FOOD & DINING HEADLINES


KEEP THE CHANGE
Chef-owner Rachel Miller at Nightshade Noodle Bar in Lynn.

What needs to change for restaurants post-pandemic? The industry weighs in

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

From left to right, top to bottom: Anthony Caldwell, owner and executive chef at 50Kitchen, Kyisha Davenport, bar director at Union Square's Tan‡m, Jamaica Mi Hungry restaurant owner Ernie Campbell and his daughter Amina, Larry Jimerson owns Larry J's BBQ Cafe and Jahriffe Mackenzie and Nahdra Ra-Kiros of Oasis Vegan Veggie Parlor.

Celebrate Black-owned restaurants in Boston and beyond

Here are more than 100 places to visit for baked goods, fusion fare, jerk chicken, and more.

QUICK BITE
The interior of Row 34 in Burlington.

In a town swimming in restaurants, Burlington’s Row 34 stands out

Island Creek Oyster Bar’s seafood-focused replacement makes a splash.

DEVRA FIRST
Diners share a meal at Friendly Toast

Restaurants that capture the joy of dining out

With the lifting of restrictions, this week Massachusetts restaurants began the return to pre-COVID standards of operation. Now that many people are ready to eat inside again, where will you go?

The FinaMill Grinder.

Freshly ground spices at the touch of a button

A FinaMill is a rather ingenious handheld, battery-operated spice grinder.


Grilling cheeses from German company Käserei Champignon made with milk from local farms in Allgäu region of Bavaria.

Cheeses made especially for the grill

Rougette Bon·fire grilling cheeses are created with natural ingredients, and because of the ripening process, they’re lactose-free and vegetarian friendly.

Grillo's Pickle de Gallo.

Grillo’s Pickle de Gallo will spice up your summer meals

Each bite has a pickle snap and plenty of possibilities.

We Grow Microgreens owners Lisa Evans and Tim Smith inside one of the high tunnels where they grow microgreens, baby greens, and mature greens in Hyde Park.

Microgreens, baby greens, mature greens: Here’s what it all means

Do you know which offers the most nutrition? Which requires cooking? Which is the least or most expensive? Let’s dig in.

WHAT SHE'S HAVING
Salade Russe, or Russian Salad.

Salade Russe, popular on many menus outside Russia, is hardly known here

Potatoes, ham, pickles, and mayonnaise go into the classic salad, which you can arrange on plates instead of tossing.

BY THE GLASS
Italian and Greek sparkling wines.

These sparkling wines effervesce with heritage and tradition

Packaged in bottles you might not expect, these wines deliver gentle bubbles and fascinating backstories.

Devra First
The outdoor dining area at Nautilus Pier 4.

Nantucket spirit on the Boston waterfront

Nautilus Pier 4 is a spinoff of an island standby, with a menu geared toward sharing.

Trifecta is open at the Four Seasons One Dalton Street in the Back Bay.

Del Posto’s Mark Ladner will open an Italian restaurant at the Charles Hotel

Bar Enza replaces Benedetto, and other restaurant news.

DEVRA FIRST
Pho Hoa Restaurant. Reign Drink Lab is at the right rear in Boston Little Saigon cultural district.

A dining guide to Boston Little Saigon

Dorchester’s newly designated cultural district recognizes the local Vietnamese-American community. Here’s where to eat.