There’s a reason your local barista is ghosting on traditional iced coffee—the kind brewed hot and then poured over ice. Cold brew, with fewer bitter oils and biting fatty acids, packs an inherently more complex and palatable jolt than its hot-extracted sibling. Here, three of our favorite cold-steeped varieties to improve your morning fix.
Welcome to the age of meze dining, a choose-your-own smorgasbord that’s even better suited to communal dining than tapas. From Turkish fusion to Greek taverna fare, here’s how some of Boston’s best chefs are making small the next big thing. Again.