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Lumiere - Line Cooks

POSTED: April 01, 2015

Clover - General Managers

POSTED: April 01, 2015

Alba - Executive Chef

POSTED: April 01, 2015
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Munch on Lunch at Study

Kendall Square’s Study has added a smart mid-day lunch service for hungry food-lovers in the Cambridge area.  READ MORE »

Get Baking with Less Sugar

Joanne Chang’s third cookbook, Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar, may not officially hit the shelves until April 7th but you can swing by Myers + Chang to pick up a copy. READ MORE »

Staff Picks Wine Dinner

Picking wine to go with your meal can be a little intimidating, unless you’ve got a knowledgeable and hospitable team like the one at Ten Tables Cambridge to give you some help.  READ MORE »

Spring-y Wine Dinner at Franklin Cape Ann

Now that spring has officially sprung, take a jaunt out to Gloucester for a sea breeze and a paired prix fixe from the team at Franklin Cape Ann. READ MORE »

Vote for Best New Chef

On the heels of announcing their picks for the country's top ten Best News ChefsFood & Wine has opened the polls for The People’s Best New Chef so be sure to cast your vote for your favorite East Coast cooker before Wednesday, April 8th. READ MORE »

Eat All the Stone Crabs

Often overshadowed by homegrown seafood like lobster or scallops, the stone crab gets its moment in the sun at Grill 23’s upcoming dinner.  READ MORE »

Clink's Spring Cocktail Dinner

Toast to the changing seasons at Clink’s Spring Cocktail Dinner on Wednesday, April 8th. READ MORE »

Maslow Makes the List

A round of applause to Massachusetts’ own Tim Maslow, named one of Food & Wine's Best New Chefs of 2015READ MORE »

Spring Seasonings Celebrates the Suburbs

Take a bite out of Newton and Needham at the upcoming Spring Seasonings tasting event on Monday, April 13th.  READ MORE »

SoBo, So Delicious

On Sunday, April 12th, the Taste of South Boston returns for its 13th year, taking over the Seaport Hotel with some of the best bites from just south of the city. READ MORE »

Cabaret, Mediums & More

Beat Brasserie is blending the physical and spiritual realms with their new Monthly Ritual night featuring live music, theater, palm readings and tasty fare courtesy of chef Ignacio LopezREAD MORE »

Cod at the Cooking Show

Go behind the scenes with chef Liz Bramwell of Rustic Kitchen as she cooks up pan-roasted cod for the April edition of The Cooking ShowREAD MORE »

Ward 8 Adds Lunch

On Wednesday, April 1st, Ward 8 debuts their brand new lunch service, available Mondays through Fridays from 11:00am-3:00pm.  READ MORE »

L’Espalier at La Brasa

Chefs Daniel Bojorquez and Frank McClelland are back together in the kitchen for a special meal at La BrasaREAD MORE »

Pinot Noir at dbar (and More)

Wine away the hours at dbar on Wednesday, April 1st with a Wines of Sonoma dinner from chef Chris CoombsREAD MORE »

TR Street Foods Take Over

If you haven’t been able to get over to Tavern Road in the middle of the day, you’ve been missing out on Louis DiBiccari’s lunchtime takes on global street food at the adjacent TR Street Food – but those days are over (at least during April). READ MORE »

A Passover Tribute to Baba Hanna

As has become the well-loved annual tradition at Craigie on Main, chef-owner Tony Maws (not one to let his fans down) will be rolling out a special menu inspired by his Baba Hanna in honor of Passover. READ MORE »

Vicki Lee’s Does Passover

Let Vicki Lee’s do the cooking for you this Passover with their take-away menu of holiday-appropriate dishes. READ MORE »

Share Our Strength Food Fight

On Tuesday, April 7th Cambridge culinary heavyweights Nookie Postal of Commonwealth and chefs Tyler Sundet and Barry Maiden of State Park go head-to-head at Lincoln Tavern – for a good cause, of course. READ MORE »

A Look at Loyal Nine

Chef Marc Sheehan, one quarter of the team of industry pros behind forthcoming East Cambridge restaurant Loyal Nine, took a moment out of his busy, getting-down-to-the-wire schedule to chat about the project: from the name, to the eats, to the bar and the café (which will debut a little down the line). READ MORE »

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Honor M Lydon, Executive Editor
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