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
The robots are coming — to cook you a healthy grain bowl
The Spyce Food Co. is getting ready to open a restaurant with a mechanized kitchen in downtown Boston.
FROM THE BAR
Shrimp toast and albariño with an unexpected view
“The wine is delicious,” says Matadora general manager Matt McLaughlin. “It has awesome floral notes and a nice salty finish that pair with our seafood.”
Here are four Boston-area beer gardens to start enjoying next month
No longer content to punt on creative outdoor drinking spaces, Boston will soon be the kind of city where you can sip a beer and play lawn games under a highway overpass.
Recipe: Garbure, a hearty French soup of meat, beans, cabbage, and potatoes, is eaten year-round
Rural families in the Pyrenees region of southwest France might keep a pot of garbure simmering on the back of the stove all week, adding meat and vegetables each day.
Gripper Jar Opener will give you a (strong) hand in the kitchen
With its long handle to provide more leverage, the Gripper fits around grooved and smooth-sided caps from 1 to 3½ inches.
New England’s 2018 specialty food winners
The honor is equivalent to an Oscar for an artisanal food maker, only the gold statue is of a chef holding a chafing dish.
Recipe: Pound pork tenderloins into cutlets, then saute and add a buttery mustard sauce
To make this easy supper, dress up pork tenderloins with a simple French butter sauce enhanced with grainy mustard.
Auntie Dalie’s pasta lives on
Maureen and Jon Haynes started business a year ago to earn extra money to go camping. As it turns out, they bought a pop-up camper, but now they’re too busy to get away.
By the Glass
Distinctive Spanish pours are a breath of fresh air
When you taste wines that sing with distinctiveness, you can bet that the people behind them have a story to tell.
Q&A with Joshua David Stein, editor of the North America section of ‘Where Chefs Eat’
“Where Chefs Eat” covers 70 countries and 145 locations in the United States. It has almost 1,000 listings for breakfast spots alone. Boston is well represented.
Flamin’ Hot Cheetos Noodle Soup? Cricket Noodle Soup? Noodle soup cocktails?
In Ken Albala’s new book “Noodle Soup: Recipes, Techniques, Obsession,” the emphasis is, perhaps, on that last word.
The confident cook
The stars of a spring chicken salad with quinoa, asparagus, and edamame are poached breasts
To give chicken for salad a lot of flavor, poach it in stock and use the stock to cook the accompanying vegetables and grain.
Cooking | Magazine
Recipes: Banish winter with a chicken-pesto dinner tart, salad, and dessert
Ring in spring with the vibrant and satisfying flavors of this easy-to-make meal.
Tavern Road chef Louis DiBiccari is now behind a hummus-centric pop-up
At Wink & Nod in the South End, Humaari showcases tahini and more.
Tables: Whole Heart Provisions comes to Central Square, and trumpets and hip-hop fold into the Tapestry
Plus, kosher favorite Inna’s Kitchen returns to Newton this summer.
Palmetto, one heck of a cover
The rum pays homage to an original without ruining it.
In the VIP Lounge with Christie Prades
We caught up with Prades, who is playing the role of Gloria Estefan in the national tour of “On Your Feet!” at the Boston Opera House through April 29, to talk about all things travel.
Perspective | Magazine
An open letter to men who sell beer, from a woman who drinks it
The fact that I’m female doesn’t mean I want cider or fruit in my beer.
People are panic-buying Necco wafers. They’re freaking out about the wrong candy.
The Sky Bar is the perfect confection for our times, and soon it may be gone.
Dinner with friends gets tricky when you don’t have the same ‘economic bandwidth’
A budget doesn’t have to kill your social life if you address the issue early.
from the bar
Welcome spring with the Chrysanthemum Cocktail
It’s uncommon because it isn’t built on a standard base spirit (ie: whiskey, gin, vodka, rum, brandy, tequila). Instead, dry vermouth stands in as the foundation.
Cerise Cassée is aged to perfection: Sour in one sip and sweeter in the next
When brewmaster Will Meyers says his latest Cambridge Brewing Co. beer has been sitting in a basement for 14 years in 15 French oak wine barrels, I trust he knows what he’s doing.
Chefs are cycling to end childhood hunger — and you can help
On April 19, join chef Tony Maws and others at a pop-up bar event from 8-10 p.m. at the Kirkland Tap & Trotter in Somerville.
Recipe: Lots of lemon flavor is baked into these plump, glazed walnut scones
A bright citrus taste in big walnut scones is underscored with a brushed-on lemon glaze.
Recipe: Try this big, golden cake of rice with a little ham and cheese tucked inside
Need a home for leftover white rice, a few cooked vegetables, a little ragu, tail ends of cheese, or a last slice of deli ham? It can all go into this crispy rice cake.
The confident cook
Southern cooks make slice-and-bake cheese wafers for all occasions
Cheese wafers are savory rounds with a little heat that are wildly popular snacks in the South.
What She’s Having
In baked fish with buttery crumbs, there’s nothing to detract from the briny ocean taste
Haddock baked with crumbs is too plain to reach the iconic status of lobster roll, or even fish chowder, but it’s a favorite among New Englanders.
You don’t have to wait for iced tea anymore
Takeya, a California company that specializes in insulated water bottles, recently introduced the Flash Chill Iced Tea Maker that quickly brews hot tea and then chills it in seconds.
Handy, helpful husband invents Rapid Slicer
The device that lets you cut about two-dozen cherry tomatoes, olives, grapes, and other small fruits at one time and in seconds.
Ice lollipop molds mean making your own ice cream truck treats
Make a fudgy popsicle, or spike a concoction for a boozy adult treat.
Getting Salty with Jennifer Thomas of Babbo Pizzeria e Enoteca
The GM at Babbo Pizzeria e Enoteca since August 2017 stayed on after owner Mario Batali stepped away from his restaurants amid sexual misconduct allegations.
Cooking | Magazine
Recipes: Pasta dishes with fresh spring asparagus
Three satisfying meals that make the most of a favorite seasonal vegetable.
Sweets and the city: A visit to Magnolia Bakery
What it’s like to visit Magnolia Bakery at Faneuil Hall.
Don’t knock the Naukabout
The beer company’s brewery and tap room are now open in Mashpee, on a property that once housed the Flume restaurant.
A birthday bash for Belmont’s Il Casale
Chef Dante de Magistris runs the busy neighborhood restaurant with his brothers Damian and Filippo.
These cocktails may steal the show in the Theater District
Restaurant news you can use, including that healthy stir-fry and salad chain Honeygrow launches two Boston locations of Minigrow on April 27.
Boston Calling’s food lineup is music to our ears
New this year: Wood-fired pizza from Area Four, sandwiches from chef Steve “Nookie” Postal at Commonwealth, and sweets from Union Square Donuts.
Pork, wasabi cheese, or Kit Kat doughnuts? Dunkin’ adapts for international tastes
The one flavor that’s available in every store in every country is Boston Cream.
RiverWalk Resort can be your castle away from home
The opening of RiverWalk has brought a new level of luxury to the western White Mountains.
More than 80 dead from tainted liquor in Indonesia
Indonesian authorities say at least two dozen people have died in the past day from drinking toxic bootleg liquor, raising the toll to 82 this month and highlighting how attempts to curb legal alcohol have tragically backfired.
FROM THE BAR
At Benedetto, a lovely Lugana pairs with octopus
“The wine and the dish are like peas in a pod without anything needing to be compromised,” enthuses Robert Taylor, the wine director of Benedetto in Harvard Square.
MillerCoors brewed a beer for millennials. Here’s what it tastes like.
In an explicit effort to woo more millennials, MillerCoors has released Two Hats, a line of light beers specifically targeting the 21- to 24-year-old drinker.
Here’s our verdict on Dunkin’ Donuts new donut fries
Could a retail chain come close to recreating the sublime crunchy-sweet confection that is a churro ?
Dinner in an almost classical mode, at Mooncusser Fish House
Mooncusser Fish House is a classic city restaurant — so old-school it doesn’t feel quite ready to be new again.
Local investors banked on skyr being a big cheese in US market, too
Their company, Icelandic Provisions, created a skyr with a dairy co-op in Iceland and, having launched in the beginning of 2016, today it’s the fastest growing yogurt product in the United States, according to Nielsen.
A restaurant idea cooked up at Patriots Day barbecues
When Backyard Betty’s opens its doors on West Broadway in Southie later this month, it’ll bring to Boston the feeling of the at-home Patriots Day barbecue that the owners have been hosting for 25 years.