By only six votes, Oleana edged out Myers + Chang.
Dining Out reviews
Check out the Globe’s reviews of dozens of Boston-area restaurants.
Cheap Eats reviews
There are dishes you can order for under $20 at eateries.
Latest Food & Dining headlines
Sarah Sanders says she was told to leave Virginia restaurant
White House press secretary Sarah Huckabee Sanders acknowledged Saturday in a tweet that she was booted from a Virginia restaurant Friday night because she works for President Trump.
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.
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.
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).
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?
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
COOKING | MAGAZINE
Recipes: Fill your home with the aroma of cinnamon swirl bread
Show dad or another deserving soul some love with this sweet treat.
WHERE TO EAT
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.
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.
Two souls hanging at Two Saints Tavern
Come here for all-day pub food from Brian O’Donnell and Dropkick Murphys frontman Ken Casey.
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 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.
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.
I just ate IHOb’s new burger. Here’s how it was
IHOP temporarily changed its name in
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.”
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 digs in on ecological packaging
The plant-based meal kit company is putting its money where its mouth is.
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.
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.
Let Uncommon Feasts do the cooking
Helmed by Michelle Mulford, the Brookline boutique catering company specializes in intimate home gatherings.
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.
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.
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.
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.
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.
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.
Cooking | Magazine
Recipes: Comforting old-fashioned chicken and spring peas for dinner
Two chicken dinners starring early summer’s favorite vegetable: peas.
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.
‘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.
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.
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.
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.