Vegan ice cream man and pop-up restauranteur (yes, that is now a classification of restauranteur) Wheeler del Toro is teaming up with Strip T's chef Tim Maslow, formerly of Momofuku's Ssam Bar, for a new pop-up installment called Barrio, "a celebration of Afro Cuban street food." Win tickets to the pop-up dinner in Boston on Thursday, April 26th. More

Ever since leaving his post at Beacon Hill Bistro, Jason Bond has spent most of his time at his charming Area IV dining room, Bondir, where he crafts award-winning plates from the best (and often locally sourced) pork, parsnips, grapes, scallops, and polenta he can get his hands on. Here's where you might find him in the off hours. More

Cheong fun, or Cantonese steamed rice rolls, is my holy grail of dim sum dishes, which makes its Vietnamese cousin, bánh cuốn, my default appetizer when I go for a bowl of pho at Pho Hoa. More

Mark Bittman, in a 2002 New York Times article, called No. 9 Park's Prune-Stuffed Gnocchi appetizer "a no-holds-barred spectacle." Ike Delorenzo, in a 2009 Boston Globe retrospective on five of the all-time-best dishes in the Hub, dubbed it "marvelously clever." And Globe restaurant critic Devra First spelled out a bold truth when she said this is "possibly one of the best dishes ever served in a Boston restaurant." More

We're not going to lie: As any West Coast or Southwestern transplant can tell you, finding great tacos on the East Coast is no easy task, but it's not impossible. You just have to be willing to go a bit off the beaten path. Head to neighborhoods with large Mexican immigrant populations and the trucks hanging out on street corners. The east coast is where we also found some more of the high-end chefs making everything from the ultra-traditional to the far more rarefied taco. More

You can now head down to Uni's sashimi bar any Thursday, Friday, or Saturday night after 11pm to slurp $10 bowls of ramen or chow down on a couple of duck buns, along with fine cocktails, of course. Take a look at everything on the menu. My recommendation: the Umami Ramen. It's everything right about fusion and utterly delicious. More

Last week, I issued a challenge to Tony Maws, the chef at Craigie on Main in Cambridge: serve a multi-course tasting menu to myself and my meat-eating father, without letting him catch on that there is no meat in his food. The whole goal was to prove to him—a hardcore meat eater—that food can be every bit as diverse, flavorful, and satisfying whether it's got meat in it or not. More

I really don't like conventional Baked Alaska. Meringue is far too sweet and too lean for me, and I've never been a huge fan of cake—especially sponge cake. But if there's one thing to know about Oleana, it's that nothing is conventional, particularly not the dessert menu. Pastry chef Maura Kilpatrick's reputation for dreaming up some of the most inventive sweets in town starts here. More

We're big fans of Bondir, Jason Bond's intimate restaurant in Cambridge, Massachusetts. This video showcases Bondir's Heirloom Keener Grits with Roasted Pork Belly & Broccoli, Shaved Dahlia Bulb & Black Truffle Chili Vinaigrette, a dish resplendent with Jason's support for sustaining local communities—and with his love for grits. More

It all started when my friend (and occasional Serious Eats collaborator) Kate Shannon asked her culinary school instructor and famed cookbook author Helen Chen where she likes to eat Chinese food in Boston. Chen's reply: Joyful Garden in the Day's Hotel in Brighton. The Days Hotel? More