• Christmas Eve at Boston Restaurants

    On the night before Christmas, all over town, Boston’s best chefs will be hunkering down…perfecting menus of delectable bites, to be sure every diner has a magical night…see what your favorite restaurants have planned for the holiday at Aquitaine, Avila, Black Trumpet Bistro, The Café at the Taj, Clink, Craigie on Main, dante, Davio’s, Davio’s Patriots Place, The Fireplace, Grotto, L’Espalier, Lumiere, Meritage, The Metropolitan Club, Pesce Blue, Pigalle, Red Rock Bistro, Sandrine’s, Sel de la Terre Back Bay, Sel de la Terre Long Wharf, Sel de la Terre Natick, Sensing, Sherborn Inn, Spiced Pear, Top of the Hub, Tremont 647 and UpStairs on the Square.

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  • Chefs Convene for Collaborative Benefit

    Chefs from some of the area’s most highly regarded restaurants including Beacon Hill Bistro, Black Trumpet Bistro, Craigie on Main, EVOO, Garden at the Cellar, Henrietta’s Table, Lumière, Rialto and Tastings Wine Bar & Bistro will be cooking up an autumnal feast on Sunday, October 18th. Read more

Dine

Big Queer Food Fest

Fill your belly and support the fam on Sunday, April 28th when the Big Queer Food Fest rolls into town… Read more

Take A Deep Dive into Rye

Everyone knows that Cambridge is a place for serious thinkers, and you can become a bit of a scholar in… Read more

Drink

Tap Takeover in Brighton

You can skip the trip to Rhody for a cold beer from Whalers Brewing Company because they’re taking over the… Read more

Meet Vintner Gernot Kollmann

Make your way to Dear Annie on Thursday, April 18th to hang with vintner Gernot Kollmann of Immich-Batterieberg winery (one… Read more

Cook

Pagu’s May Class Schedule

Graduation season may be on the horizon but classes are still in session at Pagu, where James Beard Award semi-finalist… Read more

Cook With Greek Forest Honey

Sofra fans looking to learn how to make unique sweets can spend the evening with executive pastry chef Maura Kilpatrick… Read more

Intro to Olive Oil

Dip your toe (metaphorically, speaking) into the wide world of olive oil with some guidance from James Beard Award-winning chef… Read more