Food >>
Hot Plate
Elevating a classic
Beef carpaccio has suffered an unfortunate fate.
Meat the family
This Greek-turned-Turkish restaurant serves up fresh, authentic fare that could put to ease homesick Turks and Brits alike.
Salty smoky sweeties
The molleja act as carrier for the intense flavor of the grill and boasts a crisp, salty, nearly blackened crust.
Red-hot summer
They start with the world’s hottest peppers and let them soak in white tequila for three days until a mere whiff puts tears in your eyes.
Chinatown on a roll
Taiwan Café’s $6.95 lunch-special menu eschews standard Chinese-American fare.
Get fresh
Go to the Eliot Hotel’s Uni and, unless you’ve spent time working as a fish buyer in Japan, you’re going to see things on the menu that you’ve never heard of, let alone eaten.
No, it’s not two for $3, and yes, it’s worth every extra penny
Anyone with a passion for whiskey knows it’s easy to argue until closing time about the respective merits of Scotch and bourbon.
Pleasure to burn
It’s hard to imagine that there’s any decent food — much less decent regional Chinese food — to be found on the barren stretch between Inman and Porter squares.
When bringing home the bacon’s just not good enough
Surely, you think, this is the end of the rainbow. Not at Craigie Street.
Simple’s the new fancy
Where else in the city can you get haute Iranian cuisine served in a modestly elegant setting?
No reason to cry
In my personal opinion, Pan-Asian restaurants are a bad idea.
Hot stuff
Decades of bad choices made by diners have made it hard for non-Chinese-speaking eaters to gain the respect of a cook in a Chinese-American restaurant.
Bones to pick
For the past decade or so, I’ve been of the mind that you can always judge a restaurant by the quality of its bread and butter.
Ring of fire
Walk in and ask for a table at Montien in the Theater District, and chances are you’ll be fine with the menu.
Decadently understated
O Ya chef Tim Cushman is not a monkey.
Bite your tongue
When it comes to exciting members of the animal kingdom, it’s hard to beat a bull.
Comfort food, Moroccan-style
The Beehive’s jazz beat is grooving a little earlier on Saturday and Sunday mornings these days.
'A very nice thing to munch on'
While smashed almond bark is indeed a very nice treat with which to end a meal or an evening, it can also be a delightful beginning or a good bar snack.
Pâté gone astray
We’re all familiar with French charcuterie.
Wrap your tentacles around this one
When was the last time you cooked an octopus that came out of a washing machine?
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