With a run of new wine bars and shops, Boston, after a long love affair with craft cocktails and beer, is once again embracing the fruit of the vine.
As the executive pastry chef at Harvest, Brian Mercury knows how to cultivate a first-class last course. Here’s what he relies on to get the job done.
Whether you prefer yours drizzled with truffle oil or loaded with crispy bacon, these restaurant versions of the classic comfort food are sure to satisfy on a chilly winter day.
A unified kitchen is turning out food that’s better than ever.