Leah Mennies

Leah Mennies, Senior Food Editor at Boston Magazine

Leah Mennies joins Boston magazine after spending a year covering the local food scene for NBC's lifestyle site The Feast. Her writing has appeared in The Improper Bostonian, The Boston Globe and Blackbookmag.com, among other publications. She also interned at Lucky Magazine, where she learned the high art of lugging garment bags around town in the pouring rain. She prefers beer to wine, icing to cake and Hebrew National hot dogs to Fenway Franks (sorry, guys).


Early Birds at the Busy Bee

Come for the pancakes, stay for the community.


Haute Dog

Menton goes all-American with high-end hot dogs.


Here Comes the Asian Gastropub

Three newcomers (and one menu revamp) offer ­inspired Asian small plates.


The Backyard Barbecue, Upgraded

The connoisseur’s guide to a gourmet (and totally outsourced) cookout.


Jen Gray & Lisa Cacciabaudo

Draw inspiration from their local celebration.


The Big Scoop

The scoop on Gracie’s in Somerville.


When I Dip, You Dip, We Dip

Now available by the tub: The buzzed-about dips from Sweet Basil and Juniper make easy work of summer entertaining.


On the Sauce

Salted caramel from Coop’s MicroCreamery gives us a new reason to scoop.


Putting on the Spritz

Refreshing local twists on the Aperol spritz.


Anything but Standard Sparklers

When it comes to al fresco ­bubbles, we’re conditioned to reach for a lambrusco, brut rosé, or Prosecco. This summer, try going more obscure instead with one of these delightful, lesser-known quaffs.


Kitchen Spy: Dann and Martha Paquette of Pretty Things

Go behind the scenes at the gypsy brewers’ Medford home.


Locke-Ober, Reinvented

New eatery Yvonne’s will honor a century-old icon’s past while reinterpreting it for a new generation.


Inside Harvest’s Sleek New Kitchen

The ­entire remodel only added nine square inches, but chef Mary ­Dumont swears it’s made all the difference.


Salts of the Not-So-Far-Away Earth

These days, even your sodium can have local terroir.


The New Maple Syrup

Tip Tap Room executive chef Doug Rodrigues includes Mugolio in his arsenal of high-end pantry staples.