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
You’ll flip for these tongs
They are the perfect grilling-season accoutrement.
What to expect from this year’s farmers’ markets
When it comes to tomatoes, you’re going to have to be patient.
This cookout season’s alterna-condiment
Avonaise: Better than mayo?
Comfort me with burgers at Hopewell Bar & Kitchen
The Allston spot has ambitions well beyond college-bar food.
Recipe: Roasted red pepper and almond dip
Pantry basics add up to an appealing hors d’oeuvre.
The confident cook
When making linguine with clams, less is more
A streamlined list of very good ingredients makes for a very good dish.
Recipe: Grilled lamb burgers with tzatziki and spicy pickles
Adapted from Cultivar chef Mary Dumont, this recipe puts a flavorful spin on the classic hamburger.
Recipe: Grilled soft-shell crab lettuce wraps with fish-sauce mayonnaise
In this recipe adapted from Mei Mei chef Irene Li, a seasonal New England favorite pairs perfectly with Southeast Asian flavors.
Bess’s Cafe in Brookline a dumpling delight
Bess Lee, Braintree local and Hong Kong native, shares a piece of her culture at her new eatery in Brookline.
Cooking | Magazine
Lebanese recipes, including the dip that will make you forget about hummus
Jay Hajj, owner of South End landmark Mike’s City Diner, revisits his Lebanese roots with a new cookbook, “Beirut to Boston.”
Ink Block hot spot celebrates a birthday
Bar Mezzana celebrates its one-year anniversary with a bash June 4.
At Self Portrait, trendiness is so yesterday
T.W. Food’s new incarnation emphasizes proper plates like roast chicken, scallop boudin blanc, and duck leg with duck fat frites.
Nantucket sushi, North End oysters, cupcakes circa ‘Sex and the City,’ and other restaurant news
Plus: Bar by the Elevator, lovin’ it up till you hit the ground . . .
How to make the Friendly Toast’s Two Evils cocktail
It’s a good way to extend bourbon season into summer.
Food & Travel
A tour of New York City’s bagels
From old-school appetizing shops to SoHo bagel bistros.
from the bar
How to make Redd’s in Rozzie’s Thin White Duke cocktail
It’s like a Negroni, only for summer.
When people say ‘I don’t like fruity beers,’ they aren’t really saying anything
They’ve got fruit. But that’s about all they’ve got in common. Case study: Road Jam vs. Mr. Pink.
Doughnut vs. bagel: a hole different game
They share similar DNA. But their business models are vastly different, according to Boston-area entrepreneurs.
Is it a taco? A Vietnamese crepe? And other questions you’ll ask at District Kitchen.
The Malden small-plates restaurant delivers bold flavors.
He scours the world for recipes, but found this one close to home
A Cape Cod restaurateur-turned-food entrepreneur bottles the sauce his wife’s grandmother used to make.
The confident cook
To really bring out the best, make your own mayonnaise
Hellmann’s and its ilk are lovable and familiar. But homemade mayo is an entirely different beast.
Recipe: Brioche-crusted haddock with tarragon mayonnaise
Bright flavors meet easy preparation.
Recipe: Cinnamon-walnut swirl coffee cake
It stands tall, with a sweet, nutty ribbon running through each slice.
Bfresh markets are taking over Boston-area neighborhoods
In Davis Square, Allston, and Brighton, the smaller shops are geared toward locals.
He went to ramen school, and you get to eat the results
At Ebisuya Japanese Market on Sundays, co-owner Hideki Hiromoto sells bowls of soup with house-made noodles for about 5 bucks.
A pepper mill that takes no chances
You’ll never again get coarse chunks when you want an extra-fine powder.
Hey, food. You’re ugly. But no offense!
So say Richard Horsey and Tim Wharton in their new book, “Ugly Food: Overlooked and Undercooked.”
Please deliver an ice cream sundae straight to my door
The food delivery service Caviar obliges, with kits from Gracie’s. Salty whiskey with hot fudge and whipped cream, anyone?
Cut the line? There’s an app for that
A growing number of restaurant and coffee shop customers are ordering ahead, and not everyone is happy.
After a sad summer of no peaches, New England could see a bumper crop this year
Mild winter and perfectly aligned weather means growers and agricultural experts are anticipating a peach rebound in 2017.
Just how much craft pizza can Boston eat?
Artisan pizza shops are multiplying. Here are 11 telltale signs you’ve stumbled upon one.
Looking for a product boost? Call it ‘unicorn’
Why has the mythical horned creature become a pop-culture fad again?
The Gate opens, Temazcal multiplies, and other restaurant news
Plus: No, sadly, Katz’s Delicatessen is not opening in Boston any time soon.
Plenty of changes at the Tap Brewing Company — just don’t say the S-word
Classic German styles meet (shh) sours under a new head brewer.
A hotel near Alewife meets a set from ‘Big Little Lies’
Freepoint Kitchen & Cocktails, hard by the Whole Foods, offers a modern interior, Manhattans, and snacks from former West Bridge chef Matthew Gaudet.
Kitchen where Chicken & Rice Guys prepared food had a history of problems
The facility, Union Square Kitchens, which is used by several food businesses, also has a history of health problems including a forced closure two years ago.
Chinese dairy preparing $850 million bid to acquire Stonyfield Yogurt
For the past few weeks, there has been speculation as to who might acquire Stonyfield Farm Inc.
America’s Test Kitchen to launch food and wine festival
The two-day celebration will take place Oct. 27 and 28.
Is Katz’s Delicatessen opening in Boston?
Pastrami-scented rumors are swirling about the famous Jewish deli from New York.
Public policy / government
A win for the little guy in battle over alcohol laws
Nashoba Valley Winery’s Rich Pelletier took on the power of the state — and got it to back down.
Drinking wine in a ‘castle’ on the South Shore
At Mirbeau Inn & Spa, Bordeaux complements steak frites.
Sam Adams Rebel IPA needed fixing. Will this do the trick?
Boston Beer Company tries a new move: changing the formula of a flagship.
How to eat like a sumo wrestler
Attend the pop-up Sumo Stew.
Is this New England’s best barbecue?
It’s quite possible — likely, even — that the finest smoked meats in the region are coming out of a tiny, homespun corner lot next to a gas station.
The confident cook
Eat your greens (in pie form)
The Greek classic spanakopita is usually made with spinach, but you can use any assortment you’ve got on hand.
A Mexican chef preserves tradition, and remembers her mother, by making this one dish
Angela Atenco Lopez prepares the mole of her native Puebla the way she was taught — slowly.