Seeking an alternative to the dismal meatball sandwiches from school cafeterias past, Chef Garcia has crafted a unique squid sandwich topped with crispy tentacles and an old school tomato sauce he learned as a kid.
By Toni Waterman
After a perfect storm of high yields and soft shells, local lobstermen are struggling to stay afloat in a sea of surplus, low-priced crustaceans. Toni Waterman went out on a lobster boat to see the problem firsthand.
By Adam Reilly
After nearly two centuries of existence, Union Oyster House has its own unique body of lore: From JFK’s favorite booth to a plaque honoring Boston’s first female waitress. And as the restaurant prepares to celebrates its 185th anniversary Wednesday, business is still brisk.