Restaurants (138)

Executive Chef Tyler Kinnett and the team at Harvest welcome cookbook authors TJ and Hadley Douglas and Chef Gabriel Frasca of Drink Progressively for a special The Book and The Cook dinner to kick off 2018.

Located in the heart of Harvard Square in Cambridge, Harvest celebrates creativity and originality with their exclusive “The Book and The Cook” dinner series, which features established cookbook authors teaming up with Harvest’s Executive Chef Tyler Kinnett and Executive Pastry Chef Joshua Livsey for an elaborate meal inspired by the chosen cookbook. Harvest is starting 2018 off on the best note with authors TJ and Hadley Douglas of Urban Grape’s Drink Progressively, as well as Executive Chef/Partner Gabriel Frasca of Nantucket’s acclaimed Straight Wharf and Ventuno restaurants. Together, the chefs and authors will expertly prepare an array of savory and sweet options that guests have never experienced before. Attendees will indulge in a four-course meal paired with hand-selected pours inspired by Drink Progressively. Guests will also have the opportunity to meet the authors and chefs to discuss appropriate wine selections for all occasions and participate in a vibrant Q&A.

Drink Progressively offers readers a simple and enjoyable approach of discovering your next favorite wine and how to craftily-pair pours with every meal.

The dinner will include a four-course menu complete with a reception and wine pairings. Tickets are available here for $95 and include dinner and a signed copy of Drink Progressively (inclusive of tax & gratuity).

Price is $95 per person (inclusive of tax and gratuity). Space is limited and reservations are required. Call 617.868.2255 directly to book seats. Or visit to purchase tickets.

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Puritan & Co. Celebrates Five Years

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Puritan & Co. Chef/Owner Will Gilson, Wine Director Peter Nelson, and the Puritan & Co. team invite guests to join them in celebrating their fifth anniversary with a special "greatest hits" dinner.

To celebrate its five-year anniversary, Puritan & Co. will be hosting a multi-course  "throwback Thursday" dinner featuring its greatest hits over the past five years on Thursday, January 25th.

Tickets cost $125 and include wine pairings. For more information, or to make reservations, please call (617)-615-6195 or visit



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Babbo Hosts Italian Street Food-Themed Dinner

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Chef Mario LaPosta and the Babbo Pizzeria e Enoteca team invite guests to join them as they "walk the culinary streets of Italy."

On Wednesday, January 24th at 6:30 p.m., Babbo Pizzeria e Enoteca will transport guests to the streets of Rome, and beyond, at a special wine dinner featuring Italian street foods! For $75, the family-style dinner will include four courses featuring various street food-inspired dishes paired with wine.


For more information or to make reservations, please visit or contact (617) 421-4466.

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Post 390's Farm To Post Dinner

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Executive Chef Nick Deutmeyer and the team at Post 390 invite beer-loving Bostonians to a special Cooking with Craft Beer Farm to Post Dinner, featuring Bantam Cider, Idle Hands Craft Ales, Lamplighter Brewing Co., Jack’s Abby, and Berkshire Brewing Co.

On January 24, Post 390 welcomes Bostonians and beer-lovers for a special Farm to Post dinner celebrating five of New England’s top craft beer and cider producers. Guests will enjoy a multi-course menu from Executive Chef Nick Deutmeyer, highlighting a different Massachusetts-based brewery each course. Bantam Cider, Idle Hands, Lamplighter Brewing Co., Jack’s Abby, and Berkshire Brewing Co. will be featured in the dinner, and representatives from each will be onsite. The event starts at 6:00PM and will begin with a Cheese Tasting with five local cheeses and pairings, and passed hors d’oeuvres.

Post 390’s “Farm to Post” tasting series celebrates New England’s finest farms, producers, vineyards, brewers, and fisherman and highlight’s Post 390’s unique relationship with these talented purveyors. The series features rotating themes every month or so, and focuses on ingredients that are sourced locally, and produced sustainably.

Price is $55 per person (beer and cider pairings included). Space is limited and reservations are required. For more information please call 617.399.0015. To purchase tickets, visit

For more information on Post 390’s Farm to Post Series visit

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Narragansett Porter Is Back

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For the first time since 2012, Narragansett Beer is back to brewing its award-winning Porter after countless requests from ‘Gansett fans. Just in time for the new year, the Narragansett Porter’s robust taste and rich history make it the perfect beer for winter in New England.

With a subtle base of bittersweet chocolate and a hint of smokiness from the blend of malts accompanied by a touch of berry and pine from the hops, Narragansett Porter is a hearty yet extremely approachable craft brew. The 7% ABV and 28 IBU American-style porter is brewed with Chinook hops for bittering and Simcoe hops for aroma, along with Black, Pale, Chocolate, Crystal and Special B malts, roasted barley and ale yeast.

First brewed in 1916, Narragansett Porter has long withstood the tests of time, carrying ‘Gansett through Prohibition and beyond. From 1920 through 1933, Narragansett Brewing Company was granted one of just six patents issued by the U.S. government to brew the beer for “medicinal purposes,” as people largely believed that the Porter had strong healing effects. These days, whether it’s called ‘Gansett Dark like the locals do or just plain Porter, the beloved brew is back and better than ever, having been brewed at the new Narragansett Brewery at The Guild for the first time. Narragansett Porter is now available in 4-packs of 16-ounce cans for $10.99 - $12.49 and for purchase in Rhode Island, Eastern Massachusetts and Connecticut through the winter.

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Snowball Special at Babbo

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Babbo Pizzeria e Enoteca Chef Mario LaPosta and his team invite guests to join them for a "snowball special" on snow days this winter.

Serving up a tastier, more adult alternative to traditional "snowballs," Babbo will be offering guests who purchase an adult beverage at its bar a complimentary order of its famous meatballs! The offer will be available from open to close and will be limited to one meatball order per guest.

From open to close during snowstorms

For more information or to make reservations, please visit or contact (617) 421-4466.

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In 2018 Learn to Shuck

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Pull up a seat at the B&G Oyster bar, roll up your sleeves, and let one of our master shuckers show you how to shuck like a pro.

Lessons for two include:

Two B&G branded oyster knives to use during the lesson and take home

Step-by-step instruction on a few practice oysters

A dozen oysters to shuck and enjoy

Two glasses of Champagne

Oyster shucking classes are offered ay B&G Oyster Monday through Friday, from 2-4 PM. Cost $120 for a lesson for two people (tax excluded)

To reserve, please call 617.423.0550.

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Take a Whiskey Tasting Class

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Which two whiskies are luxurious and which two are considered not so luxurious?  See if you can figure it out with this class that features four* whiskies in a blind taste-test at The Smoke Shop.  Tasting and appetizers included, ego boost when you choose the right whiskey free of charge. ?

Classes will accommodate ~15 people in The Smoke Shop’s semi-private dining area and will be taught by resident whiskey expert Jordan McCusker.


The next Smoke Shop BBQ Whiskey Class at The Smoke Shop takes place Tuesday, January 9, at 6 PM. Tickets $48.15, includes tax.



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The Perfect Recovery Brunch

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Nothing cures a hangover quite like the hair of the dog! On New Year’s Day, Monday, January 1st, 2018, Pier 6 and ReelHouse, Boston’s waterfront dining destinations, and Ketel One Vodka, team up to bring Bostonian’s the perfect cure for any holiday hangover with New Year’s Day Recovery Brunch.

From 11:00AM to 3:00PM, guests will roll into 2018 and ease the pain from celebrations the night before with Ketel One cocktails mixed by Pier 6 and ReelHouse’s expert bar staff. Build the Bloody Mary, Maria, Manny or whatever name seems suitable from scratch, using nutrients like fresh beet and carrot juice to help revitalize the body and mind. Floss the garnish with sustenance like stuffed jalapenos, fried oysters, shrimp skewers, charcuterie and so much more.  Mimosas can be tailor made to the heart’s content with a variety of fresh pressed juice options, and of course a full bar will be available in addition to pick whichever poisonous pleasure a hangover may need.

Pair the boozy brunch options with Pier 6’s sweet and savory dishes that include French Toast with berry compote, maple syrup and whipped cream ($13), Crab Cake Benedict with hollandaise ($15) and Duck Confit Hash with sweet potatoes, peppers, onions, sunny-side up eggs and bacon ($15). Additional larger plates include Grilled Fish Tacos with mahi mahi, red cabbage salad, chipotle crema and avocado ($15) and Pier 6 Burger with Savenor’s blend, Vermont cheddar, pickle and fries ($15).

Across the harbor at ReelHouse enjoy brunch favorites like BLT Benedict with bacon and hollandaise ($15), ReelHouse Reuben with pearl pastrami, swiss cheese, kimchi and pretzel roll ($14), and Brioche French Toast with fresh berry compote, cinnamon whipped cream and sugar powder ($13). Seasonal starters perfect for sharing include Smoked Trout Toast ($12) and Avocado Edamame Toast ($9 add fried egg for $2).


Make the best of the morning after At Pier 6 or ReelHouse with Ketel One, and ring 2018 with a recovery brunch fit for a true champion. Reservations are highly recommended and can be made at Pier 6 by visiting or calling 617.337.0054, and at ReelHouse by visiting or calling 617.895.4075.


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Biscotti Trays and Truffle Honey To Go

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Chef Mario LaPosta and the Babbo Pizzeria e Enoteca team are now offering guests to-go biscotti and truffle honey for holiday feasting. Just in time for the holidays, Babbo Pizzeria e Enoteca is now offering to-go trays of biscotti and truffle honey- the perfect host gift or sweet way to end a holiday feast.  A biscotti tray for 4-6 people costs $20 and an 8-10 person tray costs $30. Truffle honey costs $35. Orders can be placed in-person or via phone at (617) 421-4466. Now through December 31st


For more information, please visit or contact (617) 421-4466.


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