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TABLES
Garbanzo Mediterranean Fresh comes to Arsenal Yards, and Detroit-style pizza arrives in Natick
Restaurant news you can use.

RESTAURANT CLOSURES

Downtown Crossing’s Stoddard’s joins list of Boston-area restaurants to close amid COVID-19

COVID-19 is transforming the restaurant industry. Here’s an inside look at restaurants that have shut down due to the economic impacts of coronavirus.

LATEST FOOD & DINING HEADLINES

BOTTLES
6 things to know in New England beer this week
Given the flurry of openings, closings, and restrictions recently, you might have missed some fairly significant announcements. We’re here to help.

GETTING SALTY
At his newest restaurant, Avi Shemtov mixes Southern barbecue with Israeli spice
A La Esh just opened in Sharon. He recommends the tuna melt.

Chapter 1: The exquisite normalcy of chopping an onion

Welcome to the apocalypse. It’s going to be delicious.

Chapter 2: Soooo. I hear you bought some beans.

Beans have always been a punch line, an insult, unfairly maligned. The musical fruit. Something you’re full of. A whole hill of them? Not worth much.

Chapter 3: Herbs might save us

Don’t forget to celebrate spring.

Chapter 4: Let a nation of bread bakers arise

Often seen as the final, intimidating frontier of baking, bread is now becoming our national project.

Chapter 5: The freezer is a time capsule

Today I took out a tub of soup from the freezer. Turkey barley. My mother brought it the last time she visited. Once it’s gone, I don’t know when I’ll taste my mother’s cooking again.

Chapter 6: Cabbage, a love story

During the Great Potato Famine, cabbage was there for Ireland. And during the Great Sequestration of 2020, cabbage is here for you. For an uncannily long time.

Chapter 7: The Ghosts of Quarantine Future

Weeks ahead of us, what have the people in Italy learned about life in quarantine that we, now, might learn from them?

MORE FOOD & DINING HEADLINES

Tastes-like-home-baked crackers from Maine

Nina Murray, founder of Mill Cove Baking Co., makes crackers that are thin, buttery, and flaky-crisp.

FOOD

From ‘Rocky Horror’ feasts to virtual turkey trots, people are embracing an unusual Thanksgiving

Families are finding new ways to connect, such as showing off cheeseballs on Zoom or snail-mailing lovingly crafted cakelets.

Hot chocolate for serious hot-chocolate people

Check out the fragrant hot chocolate powder from Willie’s Cacao, a bean-to bar chocolate maker from England who buys cacao directly from farmers.

DEVRA FIRST

All the things this food critic is thankful for this year

In this challenging time, small comforts matter more than ever.

FOOD

Gaslight Brasserie du Coin, a South End fixture, goes dark

Owner Seth Woods discusses Boston’s changing restaurant scene and the lease running out at Gaslight.

most read

How to cook a perfect turkey for Thanksgiving

Recipe: Giblet gravy used to grace many Thanksgiving tables (just ask your grandmother) and it’s coming back

Garbanzo Mediterranean Fresh comes to Arsenal Yards, and Detroit-style pizza arrives in Natick

Jerseys, photos, and signs: The Fours will auction off more than 1,000 pieces of sports memorabilia

It’s quite a trove, as anyone who ever had a pint at the beloved Boston sports bar can attest.

TABLES

Pizza in Harvard Square, Hanukkah cocktails at Bow Market, and Hingham welcomes a Boston brand

Plus, more Thanksgiving takeout options.

DEVRA FIRST

The philosopher of fermentation

Long before kombucha became the new Coke, Sandor Ellix Katz was teaching people to appreciate the bubbly, funky, flavorful landscape of fermented foods.

BY THE GLASS

Spark joy at Thanksgiving with these $20-and-under wines

Whether you plan to feast with a quarantine pod, or tuck into a repast for one or two, these food-friendly pours will surely inspire a sense of plenty.

Gluten-free crackers, crafted in Maine

The small, irregular Maine Crisp squares are studded with organic seeds, dried berries, and nuts.

GETTING SALTY

A Menton alum sets his sights on East Boston

Chef Matt McPherson will open Café Iterum at Clippership Wharf in the spring.

Chef Ming Tsai introduces MingsBings, a line of vegan patties to benefit cancer initiatives

They’ll arrive in grocery stores soon and appear online this week.

Fans adore quoting Julia Child, but often get it wrong. This book can help.

‘People Who Love to Eat Are Always the Best People’ compiles the beloved chef’s greatest quotes.