Fans of meatless food have a new option in Union Square that emphasizes organically grown veggies with a Mediterranean spin.

Adapted from Jennifer Vogel’s 2005 “Flim-Flam Man: The True Story of My Father’s Counterfeit Life,” “Flag Day” is an earnest but rambling mess that can draw you in with its shaggy-dog charms.

Over the past few weeks the Porter Square Shopping Center got two more eateries: the local chain Soup Shack, specializing in Asian rice and soup bowls, and New York-based Halal Guys, which does classic spins on gyros and flatbread sandos.

“Coda” moves in a fairly predictable arc, but it does so without apology and it does so well, at once moving and full of clever, gut-tickling moments observed from the life of the hearing-impaired.

We’ve written about Chez Henri pop-ups before and hopefully will keep getting to – but the next ones are coming up as fast as Thursday and Aug. 19 from Paul O’Connell, the chef and owner of the French-Cuban eatery that closed its doors on Shepard Street nearly a decade ago.

“The Suicide Squad,” not to be confused with “Suicide Squad,” is a step up from that disappointing 2016 entry point as well as “Birds of Prey.” It’s helmed by James Gunn, the once lo-fi auteur of gore and superhero quirk who rose to mainstream notoriety with Marvel’s “Guardians of the Galaxy.”

If onion dip sounds a bit boring, this wasn’t like your mom used to serve at cocktail parties. The dip is lavished with trout roe, dill, egg and capers, and your dipping chips are golden-light potato waffles.

Project Restore Us, launched last year by restaurateurs Tracy Chang of Pagu and Irene Li of Mâe Asian Eatery, has expanded by partnering with the Asian American Resource Workshop and Vietnamese American Initiative for Development.

David Lowery’s cinematic adaptation of the late 14th century Middle English chivalric romance is a hypnotic wonderment and one of the best films – if not the best – of the year so far.

Spyce’s “infinite kitchen” looks like something from Disney World’s Tomorrowland, a series of silos with prepped and precooked foods such as rice, quinoa, beets, corn and cucumber slices.