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DEVRA FIRST

The return of restaurant reviews

Paused during the pandemic, official reviews are back next week — with one change.

DEVRA FIRST
10 restaurant and bar openings we’re excited about this fall
I hope you’re hungry. There’s so much to look forward to on the local dining scene: Homey Greek cooking, fancy finger food, a modern Hong Kong cafe, and more.

FOOD
Goodnow Farms Chocolate is now offering tours
To demonstrate how fine chocolate is made, the owners have introduced one-hour, small-group tours of their Sudbury bean-to-bar manufacturing facility.

FOOD
A grinder for those who agree there’s no such thing as too much garlic
Backyard Garlic’s dehydrated garlic in a grinder might merit a place next to the salt shaker and pepper mill.

featured lists, roundups & recommendations

This Cambridge restaurant was recently recognized by Bon Appetit magazine and The New York Times

Here’s what we had to say about Dear Annie when it opened in 2021.

Giulia won a neighborhood’s heart with Italian fare. Can Moëca do the same with seafood?

Run, don’t crawl, to the Cambridge restaurant named for an invasive — but resilient! and tasty! — crab.

Wise up! You’re spending too much on groceries.

Everyone who goes to the supermarket these days has sticker shock. There are ways to trim what you spend on groceries by a dollar here and a dollar there. It all adds up.

Restaurant Reviews

Highland Kitchen is the ideal neighborhood restaurant

At Bakey, babka reigns supreme

Never mind Michelin stars. How are the wings?

To review or not to review?

READ MORE DINING REVIEWS ⟶

Project Takeout

A list of readers’ favorite takeout spots

We asked readers what their favorite restaurants are, plus added a few of our own. Explore the map below to get inspiration on where to get takeout tonight.
DEVRA FIRST | PROJECT TAKEOUT

About Project Takeout

The Boston Globe recognizes how vital restaurants are to our community, and that’s why we launched Project Takeout last winter, to encourage readers to support their favorite local restaurants by ordering takeout once in a while, if at all possible. What we didn’t know then is that there would be a second COVID winter ahead -- with an Omicron surge, spiking costs, and staffing shortages -- and that our favorite places to eat and gather would continue to struggle. So we’re back at it, asking: Can you continue to help support these small businesses by ordering directly from your favorite independent restaurant?

most read

The return of restaurant reviews

In Quincy, a rock star mom’s restaurant becomes her son’s classic Hong Kong café

Recipe: Cook fresh rainbow chard and other greens Italian-style with sweet and sour flavors

The Kennebunkport Resort Collection’s Kristie Sibley on how to score a vacation table and the best type of lobster roll

MORE RECENT FOOD & DINING STORIES

FOOD

Good things in small packages

Pastry chef Kimberly Hydes launched C.R.E.A.M. last year and creates mini ice cream cakes with two layers of ice cream layered on a crunchy cookie base.

SIPS

‘Cleve is that special sauce that everyone sought’

On Sunday, a memorial event was held at Lullaby in Manhattan to honor the godfather of Boston’s cocktail scene.

WHAT SHE'S HAVING | SHERYL JULIAN

Marcella Hazan’s Italian cookbooks weren’t the first, just the best

All roads lead to the home kitchen, wrote the late fabled cooking teacher in her most influential volume, which has just been reissued in a 30th-anniversary edition.

GETTING SALTY

Tatiana Rosana shares hot takes on Hot Cheetos, the polarizing Seaport neighborhood, and sexism in the restaurant business

Para Maria’s executive chef thinks culinary school isn’t necessarily worth it, either.

DEVRA FIRST

How Floridians truly knew Hurricane Ian would be serious: Waffle House was closed

The restaurant chain is so well prepared for disasters, even FEMA has used it as a metric.

QUICK BITE

A new spot in Kenmore Square offers traditional Yemeni food

At Bab Al-Yemen, the bread will knock you out and the rest of the menu tastes like there’s a mama in the kitchen. (Is there?)

FOOD

The Boston Veg Food Fest returns this weekend with even more vendors

The Boston Vegetarian Society organizes the event, which every year features a marketplace with a growing number of vendors, reflecting the explosion of plant-based food and lifestyle products.

When olive oil meets lavender, things get interesting

With a deep taste of the herb and a slightly bitter finish, it is exceptionally fragrant (not cloying like a soap or sachet), and pairs well with lamb and chicken dishes.

FOOD

Raising The Bar is ‘mixology without the alcohol’

This Melrose-based business ships boxes of zero-alcohol cocktail ingredients directly to your door.

BOTTLES | GARY DZEN

Ranking the Dunkin’-Harpoon collaboration beers

I recently sampled all four collaboration brews, and ranked them from my least favorite to the beer I liked best.

FOOD

A very hot topic: Everything you need to know about induction cooktops

If you’re embarking on a kitchen remodel or just swapping out your cooktop or range, you’ve likely been introduced to induction. It acts like the new kid on the block, but it’s not — it’s just finally getting the attention it deserves.

DEVRA FIRST

This Cambridge restaurant was recently recognized by Bon Appetit magazine and The New York Times

Here’s what we had to say about Dear Annie when it opened in 2021.

GETTING SALTY

From a small New Jersey town to a busy downtown restaurant, pastry chef Alyx Abreu rises to the occasion

Using her favorite Puerto Rican recipes is icing on the cake.