Food
Snack your way into the new year
Whether you’ll be ringing in the new year with a group of friends or as a party of one, snacks are key to weathering the emotional storm of reflecting on 2016 and...
Food
Clean eating finds a place at University Plaza
While its menu offers choices ranging from a kale chicken caesar green bowl to a tuna poke grain bowl, you can also choose from ingredients like kale, ginger, tofu, sriracha, spicy ginger ...
Food
Locally taught, locally grown
Every other Sunday is Pesto Day, when the restaurant crew gets together to make 2,000 containers of their homemade spread, and package it in the main dining area. ...
Food
Macaroni and Cheese, made to please
For inspiration in your quest for the bowl of perfect mac, check out Pipe Dream’s experimentation with our favorite toppings and mix-ins inspired by breakfast, chicken wings and super-cheesy nachos. ...
Food
New eatery parks itself on Washington Street
Because Garage Taco Bar is new to the scene, the restaurant is still finding its place in the Downtown landscape and is working on getting its name out there. Still, Sharp says ...
Restaurant Week 2016
Restaurant Week Fall 2016: Whole in the Wall
My dining partner’s pesto was light and refreshing. We were both surprised to learn that pesto was not simply a pungent basil sauce but rather any sauce created from mincing herbs, tomatoes ...
Restaurant Week 2016
Restaurant Week Fall 2016: House of Reardon
If you go to House of Reardon get the homemade chips. ...
Restaurant Week 2016
Restaurant Week Fall 2016: Alexander's Cafe
The pumpkin soup was a bright orange and topped with toasted pumpkin seeds, adding a necessary crunch to an otherwise smooth soup. ...
Restaurant Week 2016
Restaurant Week Fall 2016: South City Publick House
South City Publick House has that classic gastropub aesthetic: exposed brick, overhanging air ducts, dim incandescent lighting and an abundance of hardwood. It’s a casual atmosphere, but clearly with refinement in mind....
Restaurant Week 2016
Restaurant Week Fall 2016: Lost Dog
For an entree I ordered the Moroccan vegetable tagine, which is a stew made from root vegetables and beans braised in a cinnamon-cumin broth and served on a bed of herbed couscous. ...