Jacqueline Cain

1 week ago | bostonmagazine.com | Jacqueline Cain

When Joanne Chang first stepped inside the Boston Common concession pavilion—where the award-winning restaurateur is about to open the 10th location of Flour Bakery & Cafe—she quickly noticed the striking statue, the Embrace, framed perfectly within the walk-up café’s main ordering window. “I took a picture and sent it to Stephen [Jones],” the executive pastry chef of Flour, Chang says. Immediately, they got to work brainstorming how to make an homage to it for the menu.

3 weeks ago | bostonmagazine.com | Jacqueline Cain

News Rockport Brewing Company turns a North Shore temperance town into a beer destination this spring. On July 8, 1856, nearly 200 Rockport, Massachusetts townspeople descended upon local establishments, intent on destroying all the alcohol they could find. People called them the “hatchet gang” for the weapons they used to ruin bottles and kegs.

1 month ago | boston.com | Jacqueline Cain

It’s hard to beat a meal of SB Dunks (buttermilk-brined bites of fried chicken) and a classic Caesar salad, but Shy Bird is making an enticing case for trying something new at its latest location. Opening Tuesday, March 4, at 11 a.m., Shy Bird in the Fenway neighborhood showcases the team’s “culinary ambition” in a homey yet elegant setting.

2 months ago | bostonmagazine.com | Jacqueline Cain |Rachel Leah Blumenthal

This critically acclaimed darling debuted in 2023, quickly snapping up local and national accolades for its creative take on global comfort food showcasing flavors and cooking techniques of the African diaspora. That means diners’ll find anything from kelewele (spicy plantains) to jerk roasted duck to a brunch breadfruit hash. Don’t miss the cocktails, such as a mezcal-based espresso martini spin with iru (a Nigerian condiment), kola nut syrup, Licor 43, and espresso.

Nov 17, 2024 | edibleboston.com | Jacqueline Cain

Walking the aisle at pretty much any grocery store along the East Coast where Italian specialty products are sold, a shopper will likely recognize the red and yellow labels of Pastene. If you’ve ever eaten a sub from Papa Gino’s—or any number of restaurants from Florida to Maine—it may have been served on a roll from Piantedosi bakery.