food scene

Portland, Maine is already recognized nationwide as a foodie destination and has received, among other accolades, its 2018 designation as Restaurant City of the Year by Bon Appetit magazine. However, on Wednesday, Portland added to its culinary prestige when the James Beard Foundation announced the city, with a population of just over 65,000 people, has five finalists in the running…

Portland, Maine, already recognized for being a foodie hub, is home to five of the 2022 James Beard Award finalists. Boston, a much bigger city, got half that number.

Curiel shut down her San Ysidro taco shop in early November after an 18-month U.S.-Mexico border shutdown severely stunted her flow of customers. But she’s now reopened in Old Town, San Diego.

The Michelin-recognized chef behind the cult favorite bone marrow birria tacos is moving her San Ysidro location to Old Town, San Diego as well as opening a Baja-inspired seafood restaurant. She takes us along the journey.

San Diego Chef Priscilla Curiel has everything she needs to open her new restaurants, Tuétano Taqueria and Mar Rustico: she has the perfect locations, she has her carefully crafted recipes, she has the vision. The only thing she’s missing is a steady supply of ingredients, as the pandemic supply chain problems hit her Michelin-recommended birria tacos.

The Michelin-recognized chef behind the cult favorite bone marrow birria tacos is moving her San Ysidro location to Old Town, San Diego as well as opening a Baja-inspired seafood restaurant. She takes us along the journey.

San Diego’s revered chef Priscilla Curiel has a lot on her plate: between managing her restaurants, Tuétano Taqueria and Mujer Divina, opening a new seafood spot, finding ways to keep the lights on and payroll going, and being present for her family, Curiel has found juggling everything more challenging during the pandemic. But the one thing she can always rely...

The Michelin-recognized chef behind the cult favorite bone marrow birria tacos is moving her San Ysidro location to Old Town, San Diego as well as opening a Baja-inspired seafood restaurant. She takes us along the journey.

Priscilla Curiel has made a name for herself as the chef who put bone marrow birria tacos on the map in San Diego County. Although she closed down one restaurant due to the pandemic, she’s ready for a new start in Old Town — with not one restaurant, but two.

“My country’s on fire, things aren’t good and I need to be able to put my energy into something positive rather than something negative,” said Sam Jackson, chef and co-owner of KO Catering & Pies

Boston’s thriving food scene is now moving to a place you might not expect —the airport. “There was a lot of excitement about this notion of bringing local restaurants and restauranteurs,” Trade head chef Jody Adams said.

Outgoing Massport CEO Thomas Glynn talks about the latest developments from Logan International Airport, including new international direct routes, changes to the food scene and more. He also takes a look at the expanded services out of Worcester Regional Airport, and the potential impact of all of this on the region’s economy.

As Worcester gets ready for the PawSox to move to town, the food scene is growing. Chef Jared Forman of Deadhorse Hill now offers Korean fusion items at Simjang.

Bon Appetit magazine is serving up some serious accolades to Portland, Maine, naming it the 2018 Restaurant City of the Year. A spread in an upcoming edition highlights a long list of delicious restaurants to try, including fine dining, neighborhood taverns, Jewish delis — even a mobile sushi cart called “Mr. Tuna.” “Portland has one of the more vibrant, compelling...

For many fans of food and football, a World Cup in Russia is unfamiliar territory. Russian cuisine has a reputation for being stodgy, unimaginative fare. While that may have been true for many in the days of Soviet supply shortages, a new generation of Russians in the World Cup’s host cities mix together influences from across Europe and Asia.

For many fans of food and football, a World Cup in Russia is unfamiliar territory. Russian cuisine has a reputation for being stodgy, unimaginative fare. While that may have been true for many in the days of Soviet supply shortages, a new generation of Russians in the World Cup’s host cities mix together influences from across Europe and Asia.