In Eastport, sunrises and lobster

Situated at the end of a working pier is Quoddy Bay Lobster, a family-owned fish market and takeout counter that has kept locals and visitors returning to their window for 12 years.

Munch Madness

// Oleana wins Munch Madness 2017

By only six votes, Oleana edged out Myers + Chang.

Dining Out

Dining Out reviews

// Where should you eat this week?

Check out the Globe’s reviews of dozens of Boston-area restaurants.

Cheap Eats

Cheap Eats reviews

// Budget-friendly fare around Boston

There are dishes you can order for under $20 at eateries.

Latest Food & Dining headlines

Executive Chef Robert Sisca bastes a whole roast chicken fresh from the oven at Bistro du Midi in Back Bay. JOSH REYNOLDS FOR THE BOSTON GLOBE (Living/Arts, first)


Boston chef Robert Sisca just beat Bobby Flay

He earns bouillabaisse bragging rights.

Red lentil and sweet potato dip with smoked paprika and lime.

Cooking | Magazine

Recipes: Three summer dips featuring red lentils

Delicious all year round, this versatile legume is a great base for a quick and hearty dip.

If you go . . . Route 26 in Maine

If you go . . . Route 26 in Maine


$3 empanadas in Union Square and a new roof deck opens in Salem

Union Square’s new Bow Market welcomes Buenas this weekend (and other restaurant news you can use).

Fried chicken with dry chili honey glaze, buttermilk ranch shaved cucumber radish salad, mint, cilantro, and chili honey at the Wellington.

Quick Bite

Quick Bite: At The Wellington in Belmont, a family-friendly night out

Suddenly, it’s summer, and the locals have a new home. Is that Phil Collins on the speakers?

Homeland Security Secretary Kirstjen Nielsen listened to President Trump at the White House yesterday.

devra first

After what they did, don’t let Kirstjen Nielsen and her colleagues eat in peace

If we believe what is happening in this country is wrong, we may have to ruin a few dinners on the road to right.

Getting Salty

Getting Salty with Mary-Catherine Deibel

As co-owner of Upstairs at the Pudding and later Upstairs on the Square, Deibel has been Harvard Square’s unofficial mayor.

Shrimp puttanesca on angel hair

The confident cook

Recipe: Toss spicy Italian puttanesca with shrimp and angel hair in this sublime summer dish

The Italian tomato sauce “puttanesca” is delightfully spicy from crushed red peppers, and bold with anchovies, olives, capers, and herbs.

Sour-cream blueberry loaf

Recipe: Every baker needs a simple blueberry cake for the summer table

Take this to your weekend hosts (you’ll be popular!) or make one for a lazy afternoon on the patio and serve with icy glasses of lemony tea.

Soft-shell crab po’ boys with chipotle mayo

Seasonal Recipes

Recipe: Crispy soft-shell crabs and chipotle mayo fill these po’ boy sandwiches

A delicious variation on the original oyster-filled po’ boy from New Orleans.

Paul’s Punch


Sips: It packs a patriotic punch

At the Revolutionary War-themed Rebel’s Guild at the Revere Hotel, Paul’s Punch is a rum-based variation, a nod to the rum industry that flourished in Colonial times as well as to Paul Revere.

The Italian sub is a Centre Deli standby.

What She’s Having

The best Italian sub around, with mayo and memories

It’s not at Monica’s in the North End, or Bob’s in Medford, or New Deal in Revere. It’s in Chelmsford.

Wine RayZyn raisin snacks are made with wine grapes.

Yummy Wine RayZyns make the most of a bad situation

When their family vineyard was destroyed by wildfires, Andrew Cates and his father launched a product line Wine RayZyn, a raisin snack made with wine grapes. A portion of the proceeds goes to the Napa Valley Disaster Relief Fund and the Food Recovery Network.

Olio Taibi extra virgin olive oil

Some of the best olive oils in the world have Lexington ties

Resident Giuseppe Taibi’s family owns Olio Taibi in Agrigento, Sicily, which won two awards at the New York International Olive Oil Competition.

Fruit Bites from perfectlyfree

A healthier fruit snack for kids

The colorful little spheres, larger than a blueberry, are made of fruit puree wrapped in a grape-like skin.

Homemade s’mores is an annual crowd favorite at Chefs in Shorts.

Hot Ticket

Some of Boston’s top chefs get out of the kitchen for Chefs in Shorts

Mingle al fresco, eat meat, and then vote for your favorite dish at the 21st annual event.


Recipes: Fill your home with the aroma of cinnamon swirl bread

Show dad or another deserving soul some love with this sweet treat.

Small, whole grilled dorada is one of the menu highlights at the Faialense Sport Club in Cambridge.


Where to eat in Greater Boston

A selection of recent dining reviews from around the region, by Globe critics.

Fewer US teens smoking, doing drugs ... and drinking milk

Fewer U.S. teens are smoking, having sex and doing drugs these days. Oh, and they’re drinking less milk, too.

Karen Akunowicz

Tables: Akunowicz ready to strike out on her own

Myers + Chang partner, executive chef, and recent James Beard award-winner Karen Akunowicz will leave the South End restaurant on June 30 to open her own venture.

Versus | Magazine

A cold war: Which is better, hard or soft-serve ice cream?

Serving up a debate over New England’s favorite cool indulgence.

Quick Bite

Two souls hanging at Two Saints Tavern

Come here for all-day pub food from Brian O’Donnell and Dropkick Murphys frontman Ken Casey.

The turkey club sandwich at Knotty Pine Lunch in Auburndale.

What She’s Having

Why the club sandwich may just be the perfect American food

Over more than a century, it has scarcely changed. It has never needed to.

Keytar Bear (center) greeted guests at the Boston Uncommon Party at the Revere Hotel in Boston.

Keytar Bear gets his own Trillium Keytar beer

You can get your paws on the Keytar Bear Double IPA at Trillium locations in Fort Point and Canton starting today.

The University of Maine last month announced the release of the Pinto Gold, a new variety of gourmet potato developed by the school's potato breeding program.

In northern Maine, a new spud rises

Is it really possible to improve upon a product that has been farmed, cultivated, and enjoyed by the human species since approximately 8,000 B.C.? The answer, apparently, is yes.

The classic with bacon, one of the new burgers at IHOb.

Devra First

I just ate IHOb’s new burger. Here’s how it was

IHOP temporarily changed its name in a stunt to draw attention to its new Ultimate Steakburgers, and it is working — so well that I just went and consumed one.

Edward Lee


Q&A with chef Edward Lee, who’s on a quest to ‘discover America’s new melting-pot cuisine’

Lee sets out to put a human face on the story of how immigrants shape the American food landscape in his book “Buttermilk Graffiti.”

Damon Lequin is a server at Eastern Standard in Kenmore Square.

Getting Salty with Damon Lequin of Eastern Standard

Lequin, 40, has been a server at the Kenmore Square mainstay for more than seven years.

Purple Carrot is switching over to 100 percent curbside recyclable packaging to help minimize its ecological footprint.

Purple Carrot digs in on ecological packaging

The plant-based meal kit company is putting its money where its mouth is.

Pasta with melted cherry tomatoes and arugula pesto

The confident cook

Recipe: Think of this pasta with melted cherry tomatoes and arugula pesto as your new go-to dish

“Melt” cherry tomatoes in a heavy-bottomed pan with garlic and olive oil to amp up their sweetness; the tender texture integrates well with small curly pasta.

Le Bon Magot condiments

So many chutneys, so many uses

A unique line of artisan chutneys and condiments from Le Bon Magot captures flavors of North Africa, Asia, and the Middle East.

Michelle Mulford is the owner and chef of Uncommon Feasts, a Brookline boutique catering company that specializes in intimate home gatherings.

Let Uncommon Feasts do the cooking

Helmed by Michelle Mulford, the Brookline boutique catering company specializes in intimate home gatherings.

Oh-J is a double IPA from Lone Pine Brewing Co.


Bottles: Maine brewers expand — and Bay State benefits

It’s not as if we were lacking before, but the Boston beer scene is now even more flush with New England-made craft brews.

Tomato-goat cheese tart in a basil crust

Seasonal Recipes

Recipe: A buttery crust made with fresh basil holds goat cheese and sliced tomatoes

A simple summer tart is baked in a basil crust filled with Dijon mustard, creamy goat cheese, and tomatoes sliced and arranged in concentric circles.

Mango-cornmeal muffins

Seasonal Recipes

Recipe: If you’re craving a big muffin, these mango-cornmeal giants are for you

The muffin batter is mixed with yellow cornmeal — try a stoneground variety — along with buttermilk and diced fresh mango.

FILE - In this Saturday, Sept. 12, 2015 file photo, Anthony Bourdain arrives at the Creative Arts Emmy Awards in Los Angeles. On Friday, June 8, 2018, Bourdain was found dead in his hotel room in France, while working on his CNN series on culinary traditions around the world. (Photo by Chris Pizzello/Invision/AP)

Writer of viral Olive Garden review grateful for Anthony Bourdain

A North Dakota newspaper columnist who received online vitriol in 2012 for her glowing review of an Olive Garden in Grand Forks said Saturday she was grateful that Anthony Bourdain came to her defense as others ridiculed her prose about the town’s hottest new Italian restaurant.

Anthony Bourdain on Pier 57, where he is planning to open Bourdain Market, in New York, Sept. 20, 2015. The market will hold a vast collection of about 100 retail and wholesale food vendors from New York, the nation and overseas, including fishmongers, butchers, bakers and other artisans, and eventually at least one full-service restaurant. (Alex Welsh/The New York Times)

Local chefs mourn Bourdain, hope his death can serve as wake-up call in a stressful industry

Bourdain’s death brings into focus the brutalizing disconnect between the supposed glamour of restaurant life and the despair that often simmers beneath the surface: long hours, easy access to drugs and alcohol, the constant pressure to succeed.

In this photo taken on Monday, June 4, 2018, Anthony Bourdain is seen with a film crew at Wistub de la Petite Venise, a restaurant in Colmar, France. Anthony Bourdain, the celebrity chef and citizen of the world who inspired millions to share his delight in food and the bonds it created, was found dead in his hotel room Friday, June 8 in France while working on his CNN series on culinary traditions. He was 61. (Etienne Butterlin via AP)

Boston chefs reflect on Bourdain’s life and legacy, many through tears

His candor and unexpected fame gave hope to countless chefs and lost souls, showing that second acts really are possible.

Braised Chicken With Peas and Mushrooms

Cooking | Magazine

Recipes: Comforting old-fashioned chicken and spring peas for dinner

Two chicken dinners starring early summer’s favorite vegetable: peas.

Anthony Bourdain in Las Vegas.


Remembering Anthony Bourdain, the ‘bad-boy chef’ who was so much more

The writer and television host became known for his in-your-face portrayal of restaurant culture. But it was his humanity that made him matter.

Anthony Bourdain


‘Skip Sunday brunch buffets’ and other lessons from Anthony Bourdain

Although I read “Kitchen Confidential” a long time ago, several lessons from the book shaped the way I approach eating and fine dining to this day.

People walk past a billboard for the CNN television show

Fans flood social media to remember Anthony Bourdain’s wit and fearless food explorations

News of the suicide of celebrity chef and author Anthony Bourdain unleashed a wave of shock and despair on social media from fans around the world.

hot ticket

Get fired up at Branch Line

Area Four parks its wood-fired mobile oven on Branch Line’s patio for a one-night-only “Cook With Fire” feast.

quick bite

At Boston Chops in Downtown Crossing, your 20-ounce prime chateaubriand is ready for its closeup

At the new Boston Chops downtown, you’ll find fancy steaks, an Instagram table with special lighting, and more marble per square foot than at most other Boston restaurants.

Tables: Some big closings in Southie, and welcoming The Wellington

Stephi’s in Southie closed on June 3, part of a restructuring as restaurateur sisters Kathy Sidell and Stephanie Sokolove combine their businesses. The sisters now run Sidell Hospitality Group together.


Wine class and happy hour rolled into one

On Tuesdays to Fridays in the late afternoon, and on the first Monday of the month, the bar at the tasting-menu focused restaurant of chef Alex Crabb and Shish Parsigian transforms into Wine School.

Double shot

Matt Viser | Double Shot

// The buzz on coffee and the people who drink it

Presidential coffee history, the Costco coffee habits of Michael Dukakis, and a journey for the perfect cup.