August 2014 Issue
Best of Boston 2014
Our 41st annual guide to the best of everything in and around the city.
Feature
The Making of a McTopia
Armed with a chickpea fritter and mountains of data, Ayr Muir, of Cambridge’s Clover Food Lab, is just a few thousand restaurants short of saving the world.
Department
The Home of FOMO
The madness over our Fear of Missing Out began just across the Charles River, exactly a decade ago.
Now We’re Cooking with Grass
Top-name Boston chefs are experimenting with marijuana as a key ingredient.
WBCN: An Oral History
Key players reminisce about a time when Boston was all about sex, drugs, and rock ’n’ roll.
News
Getting In Character
Cosplayers are bringing their costume A-game to Boston Comic Con this weekend.
Hail, Boston
As Uber digs ever deeper into taxi territory, Boston’s simmering livery war comes to a boil.
Fanatic Proposals
Here’s how to knock your loved one’s sox off, and how much it’ll set you back.
Power of Ideas: Vanessa Kerry
She’s changing how we provide healthcare to the world’s most vulnerable populations.
The Plywood Palace, 1974
Spencer Grant reflects on his photo of the boarded-up Hancock tower.
Health
Restaurants
Boston’s Trophy Grills
A look at some of the blingiest high-performing grills around town.
Fully Booked
Chef Wyatt Maguire is reinventing museum-level dining at the Boston Public Library.
Hot Cocktail Ingredient: Celery
The crudité standby has evolved beyond mere bloody-mary stirrer.
Dining Out: Row 34
At Island Creek Oyster’s new sibling, the fish is always fresh—and the simplest preparations show it off the best.
Arts + Entertainment
Fashion + Style
Just for Kicks
Reimagined in metallic leather, calf hair, and studs, street-smart skater shoes go high-fashion.
Orange Crush
Get a fresh-squeezed summer manicure with these juicy shades, straight from the citrus grove.
