Features
.jpg) Eatin’ good in Boston’s ’hoods: 15 joints, pubs, and bistros worth the trip
Part of the backbone of any urban neighborhood is its small, independent restaurants.
By: MC SLIM JB
 Pair to dream: How do chefs and sommeliers decide which dishes and wines go best together?
I asked some local experts: Daniel Bruce, and Jeannie Rogers.
By: LOUISA KASDON
 Sláinte!: Irish pubs — and their cuisine — get a makeover in Boston
There was a time when every block in Boston boasted at least one good Irish pub.
By: LOUISA KASDON
 Share the health: When a Harvard nutritionist talks, chefs listen
Dan Coudreaut, director of culinary innovation at McDonald’s, is groaning.
By: LOUISA KASDON
 Where everybody knows your name: Local chefs dish on what makes a neighborhood place a neighborhood place
Around the turn of the millennium, we food writers were spilling way too much ink (fine, wasting our inkjet cartridges) on the cult of the neighborhood place.
By: RUTH TOBIAS
 All together now: Local venues offer 'one-stop shopping' for drinks, dinner, and partying
Ask us in a few months, and we’ll tell you how much we love a good bar crawl: the freedom to flit from conversation to conversation, the lists of drinks to choose from, the changes of scenery to keep our ADD at bay.
By: HEATHER BOUZAN
 Pava: Good food looks good on you
I still don’t get the thing about restaurants in clothing stores.
By: ROBERT NADEAU
 Talk soup: ’Tis the season for bowls of the hot stuff, from chowders to stews, bisques to consommés
Like black ice, soup season comes around when it’s bone-chilling and dark and you’re craving something warm to curl your hands around.
By: LOUISA KASDON
 Raising the bar: Restaurants all over town are serving increasingly tasty and interesting bar food
What makes some bars so cozy?
By: LOUISA KASDON
 2006 restaurant awards: The best of this year’s dining
Well, here we are in our imaginary tuxedos, passing out imaginary awards for fine-dining experiences — culinary performances which are sometimes hard to repeat and usually go undocumented.
By: ROBERT NADEAU
 Holiday 'tails: Not a creature is stirring... except your local bartender
The holidays are all about indulging — and just as we temporarily trade in our carrot sticks and cottage cheese for sugary treats, we swap our tried-and-true vodka tonics for more sumptuous seasonal beverages.
By: HEATHER BOUZAN
 Sweets love: Checking in with some of Boston’s best pastry chefs
They are the sugarplum fairies and the sultans of sweets.
By: LOUISA KASDON
 Want fries with that?: You will when you see the way local restaurants are serving them these days
Soft and mushy, brown and crispy, spiced and curly, slightly sweet and drowned in mayonnaise — we’ve all got our favorite kind of French fries.
By: HEATHER BOUZAN
 Party of six: Some of our best local chefs sit down for a (virtual)round-table on Boston’s dining present — and future
The opportunity to gather six of the city’s most talented chefs together at one table and engage in a lively heart-to-heart about all things culinary is extremely rare.
By: RUTH TOBIAS
 Group dynamic: Bringing a big party out for dinner? follow these tips and you’ll get invited back.
During the lunchtime planning stage, it was six friends, give or take, planning to meet after work for food and drinks. By four o’clock, the group had swelled to eight.
By: LOUISA KASDON
 Textbook cases: Ever wonder what a real trattoria is like? which of our bistros and brasseries are most authentic? check out which local restaurants are true epicurean epitomes.
You're wandering through a foreign city, hungry and homesick, when you spot a neon sign just down the street: AMERICAN BAR & GRILL.
By: RUTH TOBIAS
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