Our Winter 2019 issue of Food & Dining Magazine is now available on newsstands and online!

Get Your Subscription to our Award Winning Print Publication delivered to your door each issue.
A summary of changes in the local restaurant scene — with openings, closings, moves and more.


HIP HOPS | Saison & Farmhouse Ales
These fascinating brews are nearly impossible to define, and thus an object of passionate curiosity and debate. Our expert, Roger Baylor, weighs in.


EASY ENTERTAINING | Cheese & Wine Night
A wine and cheese event may be the essence of graceful sophistication, but it shouldn’t be intimidating or stressful. It should be easy! We show you how.


Amaro means “bitter,” but these elusive herbal concoctions with Italian roots have a cult-like appeal among bar professionals and curious drinkers — both on the coasts and here.


BOURBON | Rye Not?
Sure, bourbon is king, but rye is more than just an item in the mash bill. It plays a noble role in the history (and present and future) of American spirits.


COOKING WITH RON | 4 Warming Soups
Soups are the very definition of comfort food. This is the season, and Ron has the recipes.


STAFF PICKS | Six Must-Try Bowls
It’s bowling season and we’re not just talking about football! These days, plates are sooo Boomer and bowls are hot. We found six you should try.


PICK 3 | Mexican Regional Cuisines
Mexico’s culinary traditions are as rich and varied as those of Europe and the U.S. We highlight three places where you’ll find a vibrant mix of tradition and innovation.


FEATURE | Al Hamra Halal Buffet
This chef-driven Middle Eastern restaurant offers a unique assortment of unknown delights, and outstanding takes on familiar dishes.


Our comprehensive listing of over 1,400 area restaurants, complete with reviews.