Boston

We Found The Perfect All-Tomato Tasting Menu!

Experience summer tomato essence in six courses
Aug 25, 2014 1:00 pm

Just because Food Republic's Tomato Week is over doesn't mean summer tomato season is. If you live in or near Cambridge, MA, there's a tasting menu you'll want to take your time savoring. Neighborhood favorite T.W. Food raided their end-of-summer garden and on September 10th and 11th, Chef Tim Wiechmann will host his annual "Celebration of the Tomato." Want a peek at the menu? Right this way...

A Quick Q&A With Fast-Paced Boston Chef Barbara Lynch

Chatting with one of Beantown's finest
Jul 3, 2014 10:30 am

When you think of Boston you probably think of Fenway Park, Harvard, Duck Boats and Chef Barbara Lynch. As the founder and CEO of Barbara Lynch Gruppo, Barbara oversees the operations of eight concepts and employs over 250 people. She clearly is unstoppable. Yet, how does one woman make so much happen and keep her mind, body and soul satisfied at the same time? Lynch was kind enough to let us in on a few of her treasured secrets.

A Quick Q&A With Fast-Paced Boston Chef Barbara Lynch

Chatting with one of Beantown's finest
Jun 26, 2014 10:00 am

When you think of Boston you probably think of Fenway Park, Harvard, Duck Boats and Chef Barbara Lynch. As the founder and CEO of Barbara Lynch Gruppo, Barbara oversees the operations of eight concepts and employs over 250 people. She clearly is unstoppable. Yet, how does one woman make so much happen and keep her mind, body and soul satisfied at the same time? Lynch was kind enough to let us in on a few of her treasured secrets.

A German-American Restaurant Grows In Somerville, Massachusetts

Chef Tim Wiechmann is having some fun at Bronwyn
Apr 24, 2014 12:00 pm

"German food is a really interesting perspective that is sort of knitted underneath American culture," says Tim Wiechmann, the chef and owner of Bronywn, a German restaurant in Somerville, Massachusetts that has earned national praise since opening last year. Then he adds the kicker: "But it’s not really prominent. And it’s not organized." Find out what he's doing to change this....

I Have The Best Job In The World, But Only One Night Of The Week

A chef returns to his sanctuary: the grill station
Mar 12, 2014 8:00 am

Monday, Tuesday, Wednesday and Thursday are filled with meetings. Friday I try to leave open, but inevitably I’m talking to someone — game planning, listening, coaching. Then comes Saturday. While it’s later in the week, I travel back in time and become a line cook again. It is one of the best jobs I’ve ever had. Tony Maws describes still working the line, after the jump.

6 Restaurants (And One Vending Machine) Doing Farm-To-Table Fast Food

Is supersized sustainability really a thing now?
Mar 5, 2014 10:00 am

At drive-through windows and counter joints across the country, farm-to-table fare is going mainstream. From a New York City noodle bar poised to become the Asian Chipotle to a gas station vending machine dispensing all-natural beef burritos, these farm-fresh service joints redefine eatin’ good in the neighborhood. Here are 7 spots where you can eat really well, really fast.

5 Boston Hotel Restaurants Worth Checking Out, Without Even Checking In

Buzzy dining rooms, inventive chefs, fresh seafood
Jan 23, 2014 10:00 am

In recent years, Boston's hotel restaurants have morphed from second-rate dinning options to some of the city’s most exuberant culinary venues. Whether locally rooted or internationally trained, most of that credit is due to chefs having an eye for creating menus that make the most of their local ingredients and manage to make dishes feel inventive, exciting and stylish.

5 Tips To Opening A Restaurant. As In, 5 Reasons You Should Not Open A Restaurant.

It’s a masochistic love...for those who love it
Nov 4, 2013 10:00 am

With a cooking style that blends pork pyrotechnics and a deep knowledge of New England fishing and farming, Tony Maws has become one of Boston's kitchen heroes. His Craigie on Main in Cambridge has roots in France, where Maws worked before opening the smaller Bistrot in 2002. In his latest monthly letter from Boston, he discusses the challenges of opening his new restaurant, The Kirkland Tap & Trotter. Don't try this at home.

ADVERTISEMENT

Follow Food Republic

Remember the 3 A's: aphrodisiac, absinthe, America
ALDI is keeping the flavor high and the cost low
The Food Scientist answers vexing food questions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
Fruity ales, hearty stouts to drink on Thursday
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.