Donna Garlough

Spicing It Up

WHEN PATRICIA YEO DECIDES to throw a cookout, her guests know better than to expect a humdrum spread of burgers and crudités. The chef, who recently took over at Om in Harvard Square and is working on a forthcoming restaurant,…

Ocean's Seven

  Photography by Anthony Tieuli Turner Fisheries: Seafood Risotto We’re willing to overlook the fact that not every morsel in this bountiful dish is locally sourced, because it’s just that good. The Laughing Bird shrimp, while grown using sustainable practices,…

Wine and Brine

Fried Shellfish The classic platter with fries. What to Look for: A sparkling chenin blanc, such as a dry Vouvray or Montlouis; it’s bright enough to cut through the richness of the fried food. A Perfect Pour: François Chidaine Montlouis…

Small Bite at Meadhall

KENDALL SQUARE’S DRINKING AND DINING scene has picked up of late, thanks in part to Meadhall. The gastropub has more than 100 craft brews on draft and special glassware for each, targeting the same beer-geek clientele as nearby bars Lord…

Table Talk

Starting Fresh   One of the city’s most venerable restaurants is sporting a polished new look. After a winter closure, Locke-Ober reopened in April with gleaming woodwork, new lighting, and a freshened-up exterior. And while the menu was also updated with…

Test: A Pregnant Pause

I WASN’T LOOKING TO GET SPOILED. Really. I just happened to notice that almost every local spa now offers treatments geared toward pregnant women. Huh, I thought, rubbing my distended belly. Someone oughta try those out. Plum assignment procured, I…

Table Talk: March 2011

BOOMING  With three new restaurants coming to the area, Kendall Square’s dining landscape is about to get a whole lot more interesting. There’s Abigail’s, featuring craft beers and an “ingredient-driven” menu prepared by Formaggio Kitchen and East Coast Grill vet…

Eat this Now: Redfish

With everything from bluefin tuna to winter flounder on watch lists, eco-minded chefs and diners are always looking for sustainable local seafood options. A promising prospect is Acadian redfish, one of the few populations of native groundfish — species that…

We’ll Drink to That: The Pickleback

Move over, Boilermaker: There’s another hipster poison taking local bars by storm. Piggy-backing on the pickled-veggies-as-bar-snack trend that has hit Boston pubs of late, more and more watering holes are offering patrons a Pickleback: a shot of liquor, usually whiskey,…