Now that my book on the Ivy League is being sold at the Coop, Grendel’s and Dudley Café, I will be in …
News for Those who Chews
MATT'S MENU
Specials
This is a scoop I have been longing to get my hands on for some time! Van Leeuwen ice cream is coming …
While many people rush to Vermont in the fall to watch the leaves change, there may be an even better reason this …
Foods
Though I grew up in the Merrimack Valley, my writing career first took root when I lived in Marblehead. And when you …
As it was once called the Athens of America, it makes sense that Boston is at the forefront of the Greek revival …
I lived on the North Shore of Boston for many years and, though I have an ancient photo of my grandfather in …
Beverages
Though I grew up in the Merrimack Valley, my writing career first took root when I lived in Marblehead. And when you …
As is true of so many of our fans, I love chocolate and do what I can to get varieties that are …
As it was once called the Athens of America, it makes sense that Boston is at the forefront of the Greek revival …
Restaurants
Now that my book on the Ivy League is being sold at the Coop, Grendel’s and Dudley Café, I will be in …
The ancient Indian festival of Holi is March 24. Especially in this time of trial and trouble, it will be good to …
The W Boston has long been a place to see and be seen. Recently, however, they introduced a new dining option that …
Interviews / Chef's Chat ©
CHEF CHAT Jeff Fritz SilverWolf Private Assistance, LLC www.facebook.com/silverwolfpriasst/?ref=py_c While serving as an active member of the Air Force, Jeff Fritz has …
Jose Duarte Tambo 22 www.Tambo22Chelsea.com Born with a passion for food that he believes is “programmed in his genes,” Peruvian-born chef and …
Daniel Bruce Executive Chef, Boston Harbor Hotel (www.bhh.com) Founder, Boston Wine Festival (www.bostonwinefestival.net) For over 30 years, Chef Daniel Bruce has been …
Features
As if working from home were not hectic enough, many of us are now responsible for children who no longer have the …
Many moons ago, we touted the wonderful work of a woman who has become one of my dearest friends in the food …
A Sap-y Story From Indigenous Peoples to five-star hotels, maple is the sweetener of the moment By Matt Robinson Each spring, hundreds …
Who is Matt and what is he eating?
Matt Robinson has been writing about food (and various other passions and interests) for nearly 20 years. His work has appeared in over 120 international publications, including AAA Horizons, Billboard, Boston Magazine, The Boston Red Sox, Business Traveler, The Dallas Observer, Entrepreneur, The Forward, JazzUSA, Luxury Web, Music Dish, The Philadelphia Inquirer, Rolling Stone, and Where. His restaurant reviews and “Chef Chat” interview columns have appeared all over the world. If you would like Matt to write about YOU, please email Matt at matt@matts-meals.com.
Please note: Some of these reviews are cataloged from a while back. Any restaurateurs who wish for an updated profile are welcome to request one! Reprints are also possible with the writer’s permission.
Bon Appetit!
All articles c. 1996- M.S. Robinson, ARR