Maggie Brooks

Small Bite at Blue Inc.

FORMER HELL’S KITCHEN CONTESTANT Jason Santos has opened his own place, with much ado about his wacky techniques (think: foams and freeze-drying). Unfortunately, all the razzle-dazzle doesn’t make up for the lunchtime fare — which should be the restaurant’s strength,…

The 50 Best Restaurants 2011

SO YOU WANT TO KNOW what the hordes think about dining out in the city? Just pull up one of a million amateur-review websites or flip through a couple of those quote-filled guidebooks. But if it’s serious, considered advice on…

The 50 Best Restaurants

SO YOU WANT TO KNOW what the hordes think about dining out in the city? Just pull up one of a million amateur-review websites or flip through a couple of those quote-filled guidebooks. But if it’s serious, considered advice on…

Small Bite at Redbones Rib Shack

THE FOLKS AT Somerville’s Redbones have taken the next step toward citywide barbecue domination with their new rib shack in Kendall Square. The menu — an abridged version of the mothership’s selection — is full of fresh-from-the-smoker basics done mostly…

Small Bite at Area Four

THE WOOD-OVEN SMELL wafting out of a biotech center in Cambridge isn’t your imagination. It’s coming from chef Michael Leviton’s Area Four, a casual spot where a massive hearth anchors both the space and the menu. The thin-crust pies are…

Small Bite at Redd's in Rozzie

MANY A CHARMING EATERY is turning out cheddar grits and cherry pie these days. But few actually offer true southern hospitality: down-home cooking delivered with a huge grin and a side of biscuits. At just-opened Redd’s in Rozzie, however, Charlotte…

Al Fresco Feasts

Whether you want secluded and quiet, a place to take the kids, a killer view or all of the above, we have your top picnic spots at the ready right here. You Want a Place With a View Try: Corey…

The Ultimate Niçoise Salad

WITH SPRING JUST ABOUT HERE, you know what comes next: rejiggering the diet to accommodate a warm-weather wardrobe. Enter the niçoise salad, a classic combo of protein (thick chunks of tuna — usually poached — and bits of hard-boiled egg),…

Oleana’s Warm Buttered Hummus

At her Middle Eastern–influenced Cambridge restaurant Oleana, chef Ana Sortun rolls scoops of this velvety hummus in sliced basturma, a dried, cured beef rubbed with spices. For a less-formal appetizer or snack, though, it’s also terrific served with black olives,…

The Ultimate: Antipasto

Our city’s wealth of Italian restaurants could only mean one amazing antipasto plate after another, right? Wrong. Unless you consider jarred pickled veggies, deli-style cheeses, and canned olives a tasty prelude to your meal, far too many of the area’s…