Latest Food & Dining headlines

AAA has announced its 2019 list of best restaurants nationwide — and several of the top-rated establishments are located here.

The Vietnamese restaurant celebrates a second location in Newton Centre.

Anna’s Taqueria locations will be closed Friday in honor of Mike Kamio, and so friends and family can attend services.

If you haven’t swilled from an ice luge since college, you can change that on Feb. 24 at Harvest in Harvard Square.

The Square wants to be a neighborhood place and has succeeded right out of the gate. A group of investors opened it because they wanted a spot where they could hang out with their friends.

Restaurant news you can use.

Here’s what experts say we should be eating: lots of vegetables and fruits, whole grains, beans, nuts, fish, lean poultry, and a moderate amount of healthy fats.

The display case at Cacao Nuts & Chocolates in Jamaica Plain is filled with luscious, handmade chocolates. The shop opened in July and offers a nut bar with more than a dozen choices.

The humble shop offers some of the heftiest, most enterprising hand-cut doughnut creations around. Doughnuts from other stores look puny next to these.

This cake is an example of the Moorish influences on modern Spanish cooking.

Last month, Oleana chef-owner Ana Sortun and wine director Theresa Paopao hosted a cooking demonstration and wine tasting in Norwood.

At the new Pho Viet’s II in Newton Centre, broth is bubbling in stockpots as a steady stream of customers come in for a bowl of pho to warm away the winter chill.

Akunowicz attracted fans at the South End’s Myers + Chang, where she won the James Beard Award as Best Chef: Northeast in 2018. Now she has her very own spot.

These perfect, thick rounds, baked in muffin tins, behave a little like cookies, but their softer centers, loaded with chocolate chips and walnuts, resemble brownies.

Rich, smooth, and creamy, with a distinct chocolate taste, this cake has a cream cheese batter that bakes on a chocolate-crumb crust pressed into a springform pan.

Check out his recipes for a roast with Italian flavors, an Australian take on pulled pork, and a weeknight-friendly schnitzel.

It’s the rents. It’s the labor costs. It’s changing tastes. It’s the Trump factor. In short: It’s the perfect storm, and something needs to change.

A selection of recent dining reviews from around the region, by Globe food writers.

A weekly calendar of literary events.

Gather is on Route 27 in the Bryantville area of Pembroke with its many large lakes and rural feel.

As part of an anti-Valentine’s party there, you can tape a photo of your ex to a piñata and start smashing. The cathartic affair commences at 6 p.m.

With Luce — named for owner Rene Becker’s young daughter — he aims to create a neighborhood place where families can stop in for pasta and pizza.

A French company offers river cruisers the option to explore their surroundings with daily hikes — and a healthy side of wine.

As so many hallowed restaurants close around here, I felt as though I should pay my respects to Frank’s Steak House in North Cambridge. Here is an old restaurant that stays stubbornly, proudly in business — complete with a $15 prime rib, soup, vegetable, and dessert before 6 p.m.

The East End’s star is rising. Here are some places to check out.

The former Ribelle chef returns with his own take on Japanese food.

The new location in Newton, once a kosher butcher shop, gives them more space and an eco-kosher production kitchen for their catering and wholesale business.

Spice up your bloody mary with local love from Boston’s Gillo’s Pickles.

Kuhn Rikon Slider Ties, 4½-inch, super-strong silicone loops with an adjustable closure, can be used in a million different ways.

When she’s not preparing delicacies for Bravo’s judges, she oversees the menus at two locations of Boston Chops, Deuxave, and dbar.

Raisins, honey, vinegar, capers, celery, leeks, and roasted bell peppers go into a sweet-and-sour sauce for cauliflower wedges.

Valentine’s Day items include strawberry roses filled with ganache; a vegan version, called strawberry meltaways; red hot crunch bars; salted caramel hearts; and a special bonbon collection.

The meat in this tomato sauce is guanciale, similar to pancetta in usefulness, but made from the pig’s jowls, with a subtle flavor of its own.

Begin by blanching large pieces of boneless pork shoulder to remove some of the impurities before using them to make a flavorful broth.

The biggest game of the year demands big-time munchies. Here are three that will satisfy any Patriots fan.

Want to go out for the Super Bowl instead of sitting in your living room? Here are some bars and restaurants that are having events.

About 2,500 kilograms (5,500 pounds) of meat from sick cows who were slaughtered illegally in Poland has been exported to 10 other European Union countries, the country’s top state veterinary official said on Thursday.

At Tanam in Union Square, Ellie Tiglao and company serve multicourse, ticket-only menus that illustrate why we should all be paying attention to Filipino food. (Bonus: Sometimes you get to eat with your hands!)

Toby Keith’s I Love This Bar & Grill at Patriot Place, a popular restaurant steps from Gillette Stadium, is permanently closed.

Toby Keith’s I Love This Bar & Grill at Patriot Place, a popular restaurant steps from Gillette Stadium, is permanently closed.

Bockel, 30, said when she was in Boston in 2015, she was on a restricted diet — the 30-day Paleo challenge — and was preparing most of her own meals, so this time around, she is looking forward to checking out the city’s food scene.

If a home-cooked meal isn’t on your calendar, here are eight restaurants where you can share in the holiday spirit.

After years of battling the Confederate flag, a South Carolina restaurant owner has surrendered.

Each 90 calorie bar – available in flavors Simply Cocoa, Salted Peanut Butter, and Maple Blueberry – contains the same amount of caffeine as an espresso shot, but instead is derived from a plant-based amino acid called L-theanine found in organic green tea. And they’re made locally.

Drizzled over pizza, wings, and roasted vegetables, a splash in a cocktail, or a spoonful for a dressing or sauce will kick it up a notch or two.

On Thursday, Goldfarb will talk about “Whiskey Hacking” at a sold-out dinner at Harvest restaurant in Cambridge as part of its “The Book and the Cook” dinner series.