As the Boston market continues to expand, hip eateries continue to pop up in the burbs (see recent issues). And while this can be fun for a foodie (or food writer), sometimes, you just want to go where the menu is simple, the food is real, and the people are just your kind. Thank goodness […]
What do you do when your restaurant is one of the most popular in the area for years? Close it up after its most successful year ever and open it again weeks later with an entirely new concept, of course! Such is the story of the new Nosh & Grog in Medfield (www.noshandgrog.com), which was
While Boston may not be known for its authentic Mexican (Jose’s and Sol Azteca being the notable exceptions), we got it in spades when it comes to tacos and burritos. However, Chiplotle is still a toxic trap and even the BOston LOcal COmpanIes may not have the freshest ingredients or most personal service. Enter
I had seen the signs for months, but the paper covering the walls made it impossible to see what was really coming. At last, I had the chance to try Little Big Diner in Newton Center (www.littlebigdiner.com).
While Burton’s Grill continues to heat things up all up and down the East Coast, many customers have apparently been asking them to turn up the heat a bit more. The result is the two-venue trial balloon of Red Heat Tavern (http://redheattavern.com).
It seems that everywhere you go these days, there is some store that combines a color and fruit for a name and offers machine-made, high-fructose frozen yogurt with a salad bar’s worth of toppings that are intended to cover up the main product visually and olfactoriialy. Fortunately, the folks in Wellesley and its neighboring towns
While Boston appears to be enjoying a Greek Revival when it comes to food (see Michael Schlow’s Doretta Taverna & Raw Bar in Park Square, Brendan Pelley’s Pelekasis in the South End, and Jody Adams’ Saloniki), Newton has long served as a pillar of the Greek gastro community. In addition to the family-friendly Farm Grill (and the founding Iliades family’s
The Greater Boston area is slathered with so-called “Irish” bars and restaurants. And while most anyone can learn to use a spoon to pour a Guinness or to have pictures of Joyce and O’Shea on the walls, it takes a wee bit more to make an authentic or even a good Irish venue. monperatoto monperatoto
With the long-overdue increased focus on health and freshness in America, juice bars have become the latest “fitness in a bottle” rage. Sadly, many of these corner store concoctors offer items that are as bland as the organic dishwasher with which they wash their million-dollar blenders. That is why It was so refreshing to
Having grown up along Route 110, I have fond memories of such ancient eateries as Lum’s, The Old Oaken Bucket, and my beloved Skip’s. In retrospect, however, the nostalgia may be fresher than some of the menu items were. So that is why I was so pleased (and, frankly, pleasantly surprised) to find as
