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If it ain't Oak ...

by Heather Bouzan | April 07, 2008
You gotta love a wunderkind. Just 20 years old, Keara Sexton is already running her own retail shop in Back Bay. Oak (31 Gloucester Street, Boston), which stands for "one of a kind," is committed to supporting local and international artisans...

Take me out to the Bristol

by Heather Bouzan | April 07, 2008
There's something to be said for the culinary perfection of a hot dog and a cheap beer. But while baseball food has its place in our hearts, our stomach can only take it on occasion. The rest of the time, our sophisticated palates will lead us to...

College, with a side of concerts

by Heather Bouzan | April 07, 2008
Who says all college stu dents do is drink beer and hook up at parties? Over at Berklee College of Music , the new Café 939 (939 Boylston Street, Boston, 617.747.6038), a state-of-the-art music venue and coffee house, not only features Berklee talent...

South End sampler

by Heather Bouzan | March 10, 2008
We keep a running tally of restaurants we've still yet to try tucked in our planner. But no matter how frequently we dine out, the scribbled list keeps growing and growing. Our solution? This year's Taste of the South End , which features generous...

Blunch 'n' munch

by Heather Bouzan | March 10, 2008
We love secret little neighborhood joints, but we just can't keep Blunch (59 East Springfield Street, Boston, 617.247.8100) to ourselves any longer. Local restaurant veteran Nikki Christo fixes fresh, casual breakfast and lunch dishes, including egg...

Publick domain

by Heather Bouzan | February 25, 2008
We've long enjoyed sipping our way through the lengthy beer list at the Publick House (1648 Beacon Street, Brookline, 617.277.2880), so we're overjoyed at the prospect of stocking our fridge with the pub's eclectic brews. The result of years...

Vee Vee is for veggie

by Heather Bouzan | February 06, 2008
It's one of those restaurant-biz dreams that'd be cliché if it wasn't so heartwarming: a husband and wife who've worked in the industry for years finally save up, find the perfect spot, and open their own place. For Dan and Kristen Valachovic...

Frightful weather, delightful deals

by Heather Bouzan | January 08, 2008
When the snow starts falling, our inclination is to hole up at home in our fuzziest pair of PJs. But local restaurants are tempting us to forgo hibernation with deals that are worth a minor case of frostbite. Pigalle (75 Charles Street South, Boston,...

Banq on it

by Heather Bouzan | November 30, 2007
We've had our eye on the transformation of Washington Street's Penny Savings Bank for months. Now it's almost complete, with the highly-anticipated, aptly-named Banq (1317 Washington Street, Boston, 617.451.0077) opening this month. Co-owners...

How Highland

by Heather Bouzan | November 14, 2007
A little outside Davis Square, former Green Street Grill chef Mark Romano and his wife, Marci Joy, once a server at East Coast Grill, have been quietly working on Highland Kitchen (150 Highland Avenue, Somerville, 617.625.1131), a neighborhood joint that...

Island escape

by Heather Bouzan | October 01, 2007
Depressed at the thought of winter's imminent arrival? The Edgartown Board of Trade is offering an excuse to enjoy one last island weekend with the first-annual Martha's Vineyard Annual Harvest: A Celebration of Sea, Farm, and Vine , held October...

Hot Odd Couple: Salty Sweets

by eldean | August 08, 2007
It's as though today's pastry chefs and confectioners are all flashing back to those old ads for Reese's peanut-butter cups - not merely getting their chocolate in their peanut butter, but wildly mixing up their savories and sweets. Dreamy...

Hot Sauce: Foie Gras Jus at Avila

by eldean | August 08, 2007
Not even the city's top chophouses, with their jewel-encrusted strips and gold-flecked spuds, have whipped up a sauce as luxe as this one. Rodney Murillo, executive chef at Avila (One Charles Street South, Boston, 617.267.4810), is seeing their rich...

Hot Cakes: Sweet Tooth Bakery

by eldean | August 08, 2007
Nothing guarantees pure, unadulterated joy like a cupcake. Okay, that's not totally true. There are other surefire ways to achieve pleasure - but nothing quite as innocent or wholesome. Since Glenn Quirion and David Venter opened Sweet Tooth Bakery...

Hot Non-Potatoes: Alterna-fries

by eldean | August 08, 2007
Along with vanilla, potatoes are pretty much the universal symbol of culinary dullness. Stuck in a spud rut yourself? Uproot thee, then, with fries that surprise - made from tubers, legumes, and more. Avila (1 Charles Street South, Boston, 617.267.4810...