Nathan Tavares is a writer and editor from Boston. A Massachusetts native, he’s been writing about food since 2012 and has covered Boston since 2015. He covers food, travel, and culture — with a ...

It was a year of extravagant projects that launched big and soared high — hey there, La Padrona — and new ideas like Verveine Cafe & Bakery that so seamlessly fit into the city that we wonder how we ...

Erika Adams is the deputy editor of Eater’s Northeast region, covering Boston, Philly, D.C. and New York. Based in Boston, she has spent years covering the local restaurant industry. It’s happening: ...

Descendant Detroit Style Pizza, a Toronto-based company with two locations there, is opening up a third shop inside the Prudential Center, Boston Restaurant Talk reports. It’ll be the first U.S.

Here are some of the Eater team’s favorite delivery and takeout staples of 2019. As this map is quite limited geographically due to where we each live, readers are encouraged to share their own ...

To that end, this was meant to be an article celebrating hots’s regional identity and unique place in the pantheon of local condiments. And it still is. But as it turns out, the story of hots is ...

Erika Adams is the deputy editor of Eater’s Northeast region, covering Boston, Philly, D.C. and New York. Based in Boston, she has spent years covering the local restaurant industry. Borrachito is a ...

Erika Adams is the deputy editor of Eater’s Northeast region, covering Boston, Philly, D.C. and New York. Based in Boston, she has spent years covering the local restaurant industry. Boston ...

Erika Adams is the deputy editor of Eater’s Northeast region, covering Boston, Philly, D.C. and New York. Based in Boston, she has spent years covering the local restaurant industry. This story ...

Erika Adams is the deputy editor of Eater’s Northeast region, covering Boston, Philly, D.C. and New York. Based in Boston, she has spent years covering the local restaurant industry. Ken Oringer and ...

Consider the lobster roll, a toasted and buttered roll filled with perfectly cooked lobster meat. Besides fried clams, it’s hard to think of a dish that’s more closely associated with summers and road ...

Before the idea of “South Shore bar pizza” (and the much-deserved enthusiasm that followed) came about, there was just “pizza,” or at least that’s what South Shore native Paul Butler recalls. Growing ...