Rachel Leah Blumenthal

2 weeks ago | bostonmagazine.com | Rachel Leah Blumenthal |Harriet Gaye

Greater Boston’s wine culture is stronger than ever, from intimate hideaways with moody lighting to full-service restaurants with enviable wine lists. Here’s a look at some of the must-try wine bars—and restaurants with a particular emphasis on wine—in and around the city. Whether you’re looking to snack while you sip or indulge in a full feast of Spanish tapas or French fare, Boston’s got the wine spot to accommodate your needs.

3 weeks ago | bostonmagazine.com | Rachel Leah Blumenthal

News Sarma’s Cassie Piuma, Urban Hearth’s Erin Miller, and Brookline bar Merai could take home a prize in June. We don’t know if it’ll be 40 degrees or 60 these days, but there’s one thing that’s certain in early April: The James Beard Foundation awards season continues.

3 weeks ago | bostonmagazine.com | Rachel Leah Blumenthal

New Restaurants to Try This MonthRecent openings—or openings slated for later this month—you’ve got to check out. COMING SOONA French-inspired cocktail bar? Très bien. Even better, this Paris Creperie sibling (awaiting final inspections as of late March) is a loving homage to the late Brother Cleve, the local bar guru and musician extraordinaire who helped launch the Creperie’s now-closed Seaport location. 278A Harvard St., Coolidge Corner, Brookline, barlunette.com.

4 weeks ago | bostonmagazine.com | Rachel Leah Blumenthal

News From wasabi martinis to khao soi maki, this new Japanese-Thai fusion restaurant from the Thaiger Den team is another reason to head north of Boston. Perched on a Japanese beer crate stool under a faux cherry blossom tree, snacking on khao soi wagyu maki and sipping a fiery wasabi martini, you might forget you’re a few blocks from Malden Center. Is this Thailand? Is this Japan?

1 month ago | bostonmagazine.com | Rachel Leah Blumenthal

A slurp-worthy guide to the city’s top Asian noodles, Italian pasta, and everything hand-pulled and house-made in between. Is anything more versatile than a noodle? Nearly every global cuisine has a signature dish—or 10—that twists up long strands of wheat- or rice-based flours (or occasionally other base ingredients) with soups and sauces. Savory, spicy, slurpy: There are a million ways to make a noodle dish.