Mouthing Off

By the Editors of Food & Wine Magazine

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Chef Matt Jenning's is taking New England cooking to a new level at his new Boston restaurant, Townsman.

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America's Most Wanted

There’s one dish that legendary Boston chef Lydia Shire has never taken off the menu atScampo: the spaghetti with cracklings and hot pepper. 

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The Usual

Seven years ago, chef Tony Messina of Boston’s Uni started to get migraines. That, unfortunately, meant no more post-shift cocktails. Now, Messina opts for a refreshing mocktail infused with juniper berries, which mimic the flavor of gin.

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Listicle Love

Boston magazine just released a Cheap Eats issue and getta load of this doughnut.

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Dining Debates
Boston vs Chicago: Jamie Bissonnette & Stephanie Izard

Jamie Bissonnette © Marie Wu. Stephani Izard © Chris Buck.

With the presidential election looming, it’s not just the two candidates engaging in rivalry. President Barack Obama's hometown of Chicago and former Massachusetts governor Mitt Romney's Boston (the site of his election night party) have joined in the fight. It’s the Chicago dog versus the grinder, deep-dish versus thin-crust, the South Side versus the North End. In Boston’s corner we have Jamie Bissonnette, the chef and partner of Coppa and Toro, who champions Boston’s vibrant, casual epicurean attitude of “eat often, drink often and have fun.” Representing Chicago is Top Chef season 4 winner and chef-owner of Girl and the Goat, Stephanie Izard, who believes that Chicago’s explosion of new restaurants and chefs will take her city over the edge. “It’s a really exciting time in Chicago,” Izard says. “I can hardly keep up.” Here, the chefs square off in a categorical comparison of the two great cities. >

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