All Posts

Lap up Mediterranean by the beach

WHO’S IN CHARGE Building a restaurant is never simple. After more than two years under construction, Mambo’s Kitchen & Bar at Nantasket Beach has finally opened. That’s a relief for owner-operator Anthony Ghosn, 33, who had hoped to open last summer. “We had a lot of surprises during construction, down to the smallest thing,” said[…..]

Reprinted from the Boston Globe

Cohasset’s Olympus Grille

Olympus Grille Cohasset MA Boston Globe Greek restaurant

WHO’S IN CHARGE Thank goodness for consistent neighborhood restaurants we can count on to have good food when we want a satisfying meal and don’t have time to shop, cook, or go out. I’m partial to family-run places and the Karavasilis family, who own and operate Cohasset’s Olympus Grille, gives families a great name. Olympus[…..]

Reposted from the Boston Globe

Mother Love and Food

I remember with the greatest love and amusement the years my mother spent struggling to keep track of what foods her three daughters liked. One would eat hot dogs, but only with catsup, while it was mustard or nothing for another. Plain pasta for one, sauced for the other two. One of us liked only[…..]

reposted from Boston.com

The Farmer’s Daughter

IN THE KITCHEN Evidently, there are 720 ways you can reorder six objects in a row. To my way of thinking, that’s about the same number of ways you can love what people do with food. Chandra Gouldrup, chef-owner of The Farmer’s Daughter in Easton, inspires that love through her passion for local foods and[…..]

Reprinted from the Boston Globe

Passport is renewed

Passport Sips & Tapas boston globe joan wilder food critic

WHO’S IN CHARGE Passport Sips & Tapas is back. The popular restaurant in Weymouth Landing that shut its doors in 2017 due to construction on the block has reopened with new owners. Eric Orozco, who bartended at the old Passport before it closed, and his wife, Inga, bought the restaurant from its former owner. After[…..]

Reprinted from the Boston Globe

A chef comes full circle at Orta

Chef Brett Williams’s Bolognes, at Orta in Pembroke.(JOAN WILDER FOR THE BOSTON GLOBE)

IN THE KITCHEN Up and coming cooks move around a lot. It’s a way of being in the restaurant world: You work in a kitchen developing skills then migrate from place to place, cooking under different chefs, as you ascend the ranks. As a high school kid, Brett Williams, the now 35-year-old chef-owner of Pembroke’s[…..]

Reprinted from the Boston Globe

Good takeout that’s not an afterthought

Fire & Stone fans, Aerosmith’s Joe Perry and his wife Billie at home in Duxbury with a quartet of Jeffcote’s pizzas. by Joan Wilder Boston Globe Joe Perry

IN THE KITCHEN There’s something so easy about takeout: You don’t have to get dressed, for one thing. But where to get good takeout in the suburbs? It’s usually an afterthought at restaurants and you might want higher quality fare than you can get at a fast-food place. This was Christopher Jeffcote’s thinking when he[…..]

Reprinted from the Boston Globe

A gathering place to slow down and share a meal

The avocado Benedict at Pembroke's Gather

IN THE KITCHEN It’s not unusual to see chef-owner Shelton Perkins wander into the dining room at Gather in Pembroke and talk with guests. The chef and his partner, Nick Wilson, are as intentional about creating a place where people can gather to slow down and share a meal as they are about good food.[…..]

Reprinted from the Boston Globe

Take a shot with this espresso bar cafe

Big Bear's cappuccino in double-walled glass Boston Globe by Joan Wilder Dedham, ma cafe

WHO’S IN CHARGE Big Bear Cafe + Espresso Bar owner Donna Menna is the heart and friendly soul of this cozy eatery in Dedham Square. After spending almost 15 years as the general manager of Todd English’s Figs restaurants (first in Wellesley, then Beacon Hill, then Charlestown), Menna knows the hospitality industry inside and out.[…..]

Reprinted from the Boston Globe

On silver anniversary, Tosca still shines

tosca hingham ma joan wilder boston globe chef kevin long

IN THE KITCHEN Mention something about a dish on Tosca’s menu and chef Kevin Long takes off. He’ll answer questions at length about every single ingredient and how each comes together on the plate. No food stuff is inconsequential: He could write a paper on sugars and salts alone. Long was the chef at Tosca[…..]

Reprinted from the Boston Globe

Lap up Mediterranean by the beach

Cohasset’s Olympus Grille

Mother Love and Food

The Farmer’s Daughter

Passport is renewed

A chef comes full circle at Orta

Good takeout that’s not an afterthought

A gathering place to slow down and share a meal

Take a shot with this espresso bar cafe

On silver anniversary, Tosca still shines

About this site

Archive by Category

Archive By Date

Topic Tags