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Little Venice
  As if the South End restaurant scene wasn’t hot enough, this winter has seen yet another highly anticipated eatery make its debut in the neighborhood. Opened by chefs Kevin O’Donnell a
Maiden Southie
 A mini-boom of restaurants has cropped up in the area surrounding South Boston’s Broadway MBTA station recently, and this trend shows no signs of slowing down with the recent opening of The Ma
Brunching for a Cause
 What’s better than weekend brunch? A weekend brunch that gives back to those in need. That’s the premise behind the annual Super Hunger Brunch that benefits hunger relief organization the Gr
On the Waterfront
Another recent restaurant debut, this one on Long Wharf in the heart of Boston’s downtown waterfront, has made quite a splash with diners. State Street Provisions (255 State St., 617-863-8363,
Pizza Haven
Founded in 1925, Frank Pepe Pizzeria Napoletana in New Haven, Connecticut has been one of the most famous pizza parlors in the country for decades, racking up accolades from pizza lovers worldwi
Prime Time
Everything old is new again, as the saying goes. In the Seaport District, Pier 4 was, once upon a time, the go-to destination to indulge in the freshest seafood while enjoying views of B
Whoa, Mama!
The long-awaited second restaurant from renowned chef Tiffany Faison finally opened in December, not far from her first eatery, the acclaimed Fenway barbecue hot spot Sweet Cheeks. He
Boston Accent: Wining and Dining

Chef Daniel Bruce celebrates nearly three decades of the Boston Wine Festival

In the dead of winter, 1990, the first-ever Boston Wine Festival was held at the Boston Harbor Hotel. The organizers, including Chef Daniel Bruce, hoped that this series of food and wine pairing
Winter Warmers

Beat the chilly weather by indulging in these hot cocktails

The Fat Monk at Post 390 (406 Stuart St., 617-399-0015, post390restaurant.com): If the four-sided fireplace in the first-floor tavern at this bi-level Back Bay restaurant doesn’t heat you up, this libation featuring Old Monk rum infused with brown sugar and spice-dusted sugar pumpkins fat-washed in brown butter—along with sherry and hot orange-scented water—certainly will.
Boston Accent: Home Grown
 Growing up in Shrewsbury, Mass., eating freshly harvested tomatoes and zucchini from his great uncle’s and grandparents’ garden along with fish caught on family fishing trips, Chef Jonathan
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