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
Just Dunkin’: Dunkin’ Donuts to change its name
Doughnuts are still on the menu, but Dunkin’ Donuts is renaming itself Dunkin’ to reflect its increasing emphasis on coffee and other drinks.
The VIP Lounge | Sue Brady Hartigan
The VIP Lounge with disc jockey Sue Brady Hartigan
We caught up with the Stoneham native, who lives in Wellesley with her husband, to talk about all things travel.
FOOD & TRAVEL
Food & Travel: Savoring food factory tours
There’s something exciting about seeing how some of our favorite local foods are made. The free samples aren’t bad either.
The confident cook
Recipe: Pork chops with creamy braised cabbage and leeks gets fall off to a running start
This hearty dish will shake off the chill and remind you of the pleasures of seasonal eating.
What She’s Having
Tomato soup and grilled cheese revived at a new Cambridge cafe
At the four-month-old Revival Cafe + Kitchen in an office park behind the Alewife T in Cambridge, co-owner and chef Steve “Nookie” Postal is making a modern version of a childhood favorite.
Clinching a win with Top Shelf Cookies
Heather Yunger believes her cookies helped the Boston Bruins win the Stanley Cup in 2011.
Bon Appetit Creperie offers classics with a twist
Cheiha Chleuh received the ultimate compliment from a Parisian: “Your crepes are perfect.” With the help of her twin daughters, she runs Bon Appetit Creperie, a stall in the Boston Public Market they opened in July.
Wandering inspires jars full of taste
Nancy Warner, the founder and recipe developer at Potlicker Kitchen in Stowe, has a knack for unconventional yet seductively tasty jams and jellies. Peach Basil? Cabernet Black Pepper Wine Jelly? Maple Stout Beer Jelly? She offers these and more.
By the Glass
Somms’ journey sparks new thinking about New Zealand wines
The Daddonas were keen on exploring wines that have little presence in Massachusetts.
Recipe: Layer bread, late-season tomatoes, and cheddar in this savory pudding for a crowd
Not all bread puddings are intended for the dessert table. This savory bread pudding can be served at brunch, taken to a school potluck dinner, or prepared for weekend guests.
Recipe: To make this family-friendly frittata, mix sweet onion and zucchini with fresh herbs
Serve the frittata as a weeknight family dinner with a salad or a plate of sliced tomatoes drizzled with olive oil, or set it on a brunch buffet.
UN: Excessive drinking killed over 3 million people in 2016
Drinking too much alcohol killed more than 3 million people in 2016, mostly men, the World Health Organization said Friday.
Cooking | Magazine
Recipe: A meatless casserole with French flair
Stale bread and harvest vegetables are the stars of panade, a savory, autumn treat.
Fired up about Dragon Pizza in Somerville’s Davis Square
The restaurant received high praise from Globe food writer Kara Baskin: “This is the tastiest pizza I’ve ever eaten in this town.”
Meet the Beat Brew Hall and Saloniki’s flagship location
Restaurant news you can use.
Where to pick your own apples this fall
Before you leave for picking, call the farm. Some have websites so you can check apple varieties and other activities.
Enticing chocolate elixirs headed Salem’s way
Kakawa Chocolate House of Santa Fe will be the chocolatier’s second location.
Hoping wheat will rise again at One Mighty Mill
In downtown Lynn, childhood friends Jon Olinto and Tony Rosenfeld are going against the grain.
How one black-owned vegan restaurant aims to empower its neighborhood
In Four Corners in Dorchester, Oasis Vegan Veggie Parlor offers soulful food made with love, along with a vision for the future.
Here, there, and everywhere
Travel news you can use.
The confident cook
Recipe: Dinner-in-a-skillet combines boneless chicken breasts, apple slices, and sauteed onions
In this dish, baking apples (Cortland, Golden Delicious, Honey Crisp, Rome Beauty, Baldwin) will hold their shape, but use any variety you happen to have; it really doesn’t matter.
Turn those apples into cider at home
“Ciderhouse Cookbook” teaches you step-by-step how to make hard and sweet ciders.
Recipe: If you’ve ever wanted to bake bread, this whole-wheat loaf is your starting point
With only four ingredients — flour, yeast, salt, and milk — this is among the simplest, and most satisfying, bread recipes.
What she’s having
Ani Catering & Café makes eating healthier taste really good
Ani runs a brisk office catering business — they even do weddings — but visiting in person still feels like a secret. It shouldn’t be.
Recipe: Corn, tomatoes, and basil give spaghetti one last sigh of summer
Say farewell to summer’s harvest with this quick spaghetti dish, tossed with shaved corn kernels, cherry tomatoes, and everyone’s favorite fresh herb.
Carrot Flower brings a healthy sweetness to Jamaica Plain
JP resident Audrey White opened the shop because she felt the area was lacking a smoothie and juice bar with other nutritious choices.
Q&A with Chris Lohring of Notch Brewing Co.
The founder of the Salem brewery started brewing professionally in 1992, and since 2010 has been making mostly European, mostly session beers.
Q&A with John Whaite, the law student who won ‘The Great British Baking Show’
The now 29-year-old star baker’s fourth cookbook, “Comfort: Food to Soothe the Soul,” will be published here in October.
Secrets from basement of France’s presidential palace shared
Elysee Palace had a rare public airing Saturday, when the home of French presidents opened its doors to a small, but lucky group of ordinary citizens.
Boston Public Market hosts annual harvest bash
There’ll be live music, dancing, and photo ops with the market’s “Pumpking” fall mascot.
Cooking | Magazine
Recipes: Tapas-inspired eggs for breakfast, lunch, or dinner
In Spain, eggs can be served any time, including as tapas to accompany drinks.
Top of the table
Local designers team up to raise funds to combat homelessness in the city’s second annual Heading Home to Dinner.
Bidding adieu to Brasserie Jo
The French brasserie inside The Colonnade Hotel will close on Oct. 7, after 20 years in business. The hotel will undergo a reimagining, with new features debuting in early 2019.
Casa Caña, Latin American cuisine and good vibes at the Studio Allston hotel
There’s salsa music on the stereo; empanadas on your plate; and a magenta palm tree, alone, in the lobby.
The VIP Lounge with ‘Lorenzo the wine guy’
Lorenzo Savona has made a name for himself in New England as a leading wine sommelier.
Brasserie Jo to close next month after 20 years
The French restaurant opened at The Colonnade Hotel in 1998 and was named for chef-owner Jean Joho, who served hearty Alsatian food in a raucous room.
Recipes: Curtido and mixed farmers’ market vegetables
Before you dive in, make sure to research safe fermentation techniques online or in one of many good fermentation books that are now available.
Cynthia Nixon put lox on a cinnamon raisin bagel, and the Internet exploded
Kellyanne Conway’s husband tweeted “Lox her up?” as #bagelgate took Twitter by storm.
Fuku pops up at Little Donkey this week
Fuku, the much-admired East Village sandwich shop started by David Chang, will serve fried chicken, slushies, and fries, before it comes to the One Seaport building later this year.
Boston culinarians, researchers, entrepreneurs helping drive a global fermentation revolution
It’s a hub of progress in an area with transformative potential in gastronomy, agriculture, health, and other sectors.
The chef’s version of ‘What’d you do over the summer?’
For the third summer in a row, in a program titled “Himmel Hits the Road,” the company has spent weeks bringing its top-performing chefs, beverage directors, and managers, and servers on lengthy road trips to many of the farms they work with, and to join up and cook with other restaurants that work with those same farms.
The confident cook
Recipe: The traditional North African shakshuka goes green
We trade tomatoes for cooked chard and spinach in this version of shakshuka. Add chickpeas, feta, and plenty of fresh cilantro and serve as a weekend brunch dish or an easy weeknight dinner.
Toilets of Boston on Instagram ranks local restaurant loos so you don’t have to
You feel flush, so you want to dine out. You desire a restaurant that serves excellent food and provides hospitable service. But you also deserve a clean bathroom.
Seven Hills Pasta Co. makes dried pasta even an Italian grandmother would approve of
Giulio Caperchi uses only two ingredients, high quality semolina and water, and pasta machines imported from Italy.
If you like cotton candy and maple syrup, you and your sweet tooth are in luck
Parker’s Real Maple founder Joshua Parker has turned his passion into a business.