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

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

These days, even your sodium can have local terroir.

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

Lord Hobo’s Daniel Lanigan plans to take on the nation’s craft-beer giants.

What’s better than a giant platter of tacos?

All you need is seltzer, ice, and one of four must-try flavor enhancers.

This just might be Boston’s next great French restaurant.