A small confectioners’ district is popping up with the coming of Spindler Confections next to Nüssli 118°, a maker of healthy snacks and treats, and by high-end grocer Pemberton Farms, with goodies from around Eastern Massachusetts.
Nate Shumway’s sophisticated, spunky palate and whisky recommendations will be available to all starting Saturday with a weekly pop-up tasting at the sister restaurant of the Ames Street Deli.
Today is the final day of business for Picante Mexican Grill, a staple in Central Square since the 1990s. The restaurant is open until 11 p.m.
If you’ve been looking for a place to buy a $5 hot dog, why not go to your local seafood specialist? It’s just the first question you’ll be asking about Legal Sea Foods’ July promotion.
Boston’s long-awaited Public Market opens July 30 with five Cambridge and Somerville vendors among the roughly three dozen stalls selling five days a week in the 28,000 square feet above the Haymarket MBTA station.
Barbecue lovers should have a destination in Kendall Square in December, as Andy Husbands and Brian Lesser prepare their Smoke Shop barbecue restaurant to replace the Tommy Doyle’s Irish restaurant that closed in September 2014.
After 65 years, there soon won’t be a Cardullo behind the counter of Cardullo’s. The Harvard Square institution is being sold to a couple fleeing big business to run a small gourmet shop, wine store and deli.
A small-plates restaurant called En Boca looks clear to open in the Sandrine’s Bistro space in Harvard Square this summer. Holding up the deal until recently: A conflicting set of alcohol licenses and debate over License Commission precedent.
A weekly evening food truck event will take place every Wednesday at 5 p.m. starting June 3, featuring five food trucks and a beer garden in the Landsdowne Quad, at Pilgrim and Blanche streets.
Some people think “naco” isn’t such a nice word in Spanish – but it doesn’t seem to be any more offensive than “redneck” or “white trash,” its closest anglo equivalents, making its offensiveness more dependent on the sensitivities of an individual diner.