Rows of chubby, pastel Labubus glare down from the ceiling rafters into the dining room of Mai, a new French Japanese fusion ...

The second restaurant from the James Beard-nominated Alcantar family, Cielito Mexican Kitchen, opened on a bustling block in ...

Celina Colby is a Boston-based writer and editor on a perpetual search for the perfect empanada. She has more than ten years of experience covering food, travel, and culture, with a particular ...

It was a year of extravagant projects that launched big and soared high — hey there, La Padrona — and new ideas like Verveine Cafe & Bakery that so seamlessly fit into the city that we wonder how we ...

Nationally acclaimed dining destination Portland, Maine, is about two hours from Boston, whether you take Amtrak’s Downeaster from North Station, the Concord Coach bus from South Station, or drive, ...

Consider the lobster roll, a toasted and buttered roll filled with perfectly cooked lobster meat. Besides fried clams, it’s hard to think of a dish that’s more closely associated with summers and road ...

Erika Adams is the former deputy editor of Eater’s Northeast region, where she covered Boston, Philly, D.C. and New York. Based in Boston, she has spent years covering the local restaurant industry.

An award-winning West African restaurant in Roxbury is on the brink of closing after Immigration and Customs Enforcement (ICE) detained an essential employee — and a family member of the owner.

Under Flour’s purview, the rebirth of the octagonal concession stand at Boston Common has been, quite honestly, a fantastic addition to the park. I wouldn’t go out of my way for it when it was run by ...

The original Dunkin’ Donuts in Quincy has been remade a la 1950, the year the store first opened and the franchise was born. The Globe reports that this will be the only throwback Dunkies of the ...

Erika Adams is the former deputy editor of Eater’s Northeast region, where she covered Boston, Philly, D.C. and New York. Based in Boston, she has spent years covering the local restaurant industry.

To that end, this was meant to be an article celebrating hots’s regional identity and unique place in the pantheon of local condiments. And it still is. But as it turns out, the story of hots is ...