Erin Byers Murray

Double Take

AMY AND ETHAN D’ABLEMONT BURNES HAVE a giant peace sign drawn on their dining room wall. It carries signatures, doodles, and well wishes from everyone who has visited the house in the past two years. The sign was created by…

Give the Pig a Break

Pork is the other white meat — but there are animals beyond the pig, and it’s high time we ate them too.

Taste of the Sea

ove over, multivitamins: there’s a new health food in town, and this one’s much tastier.

Table Talk

Just Launched   Chef Michael Leviton and partner Michael Krupp (the team behind the now-closed Persephone) unveiled their new Kendall Square restaurant, Area Four, late last month. The “oven-to-table” restaurant features two custom-built wood-burning ovens that fuel the dining room menu…

Tastemaking: Hot Wheels

BOSTON, ARGUABLY, CAN BE a too-tolerant food city. We put up with a perennially late patio season and rarely complain about our short-lived summer vegetable crop. And yet when we see other cities adopting a culinary trend before us, we…

A New Leaf

SUSHI LOVERS ALREADY KNOW the spiky little green that is perilla; it’s the purple herb used to make — and impart that distinctive hue to — pickled ginger. But it’s also a dynamic foodstuff on its own, especially when used…

Small Bite at Saus

AN ENTIRE RESTAURANT DEVOTED to Belgian-style frites and waffles? S’il vous plaît! Saus, named for the dips accompanying said frites, is a sunny counter-service spot set on a cobblestoned block of Faneuil Hall (a mere stumble from the glut of…

Table Talk

Shored Up   Nantucket’s newest gem, Ventuno, opens this month in the former 21 Federal space. Straight Wharf chef-owners Gabriel Frasca and Amanda Lydon tell us they’re “not trying to re-create Sicily on Nantucket,” but are instead striving for a Nantucket…

Nice Stems

FROM BALES OF ORGANIC WHEAT STRAW burst forth these fine-fluted mushrooms, grown inside a greenhouse at Newburyport’s Shady Oaks Organics. The year-old cultivator, formed out of three upstarts, expanded this spring from a basement operation to a 23,000-square-foot space. There,…

We’ll Drink to That: ’80s Cocktails

Oh, the ’80s: that happy-go-lucky cocktailing era of White Russians and Woo Woos. Before the more recent Great Cosmo Pandemic, there was a decade of peach schnapps and bad sour mix. And for bartenders of a certain age, it was…