Tavern Road’s Fried Chickpea Bites are featured in the Spirit magazine’s “Eat, Drink, Sleep” section with the recipe, a full-page photo and insight from Chef Louis DiBiccari about what makes those lil’ snacks so tasty.

A profile piece on Chef Louis DiBiccari and his brother Michael DiBiccari that touches on everything from growing up on the Northshore and the road to opening Tavern Road to their favorite menu items and the emerging food scene in

Uni Sashimi Chef Tony Messina is profiled in a four-page feature highlighting the young chef’s background, artful plating techniques and the unique ingredients/flavor/texture combinations that stand out on Uni’s menu.

A lengthy feature highlighting inventive takes on classic desserts includes insight from Kate Jennings, who amps up the Pound Cake at Farmstead, Inc. with rhubarb and blue cheese-hazelnut crumble, and Monica Glass, whose “inside-out” version of pumpkin pie draws sweet-loving

American Seasons, Nantucket’s beloved restaurant mainstay, is recognized by American Express’ Black Card Mag for Chef Natasha Misanko’s creative dessert interpretation of Blue Cheese Brioche Bread Pudding.

A recipe for Michael Leviton’s Leg of Lamb Anchoiade with White Bean Ragout is featured in the magazine’s “A Perfect Match” column.

Clio Bar Manager Todd Maul gets an extensive three-minute cameo on Esquire Network’s celebrity travel show, “The Getaway,” in which he demonstrates his “scientific” techniques behind the bar, along with some of the tools and contraptions that make Clio’s cocktail

Thanksgivukkah recipes for Chef Michael Leviton’s Stuffing Tots and Chef Marjorie Drunker’s Sage-Scented Matzoh Ball Soup are featured in an article about the once-in-a-lifetime hybrid holiday in the “Great Ideas” food section.

Farmstead’s highly addictive Blue Cheese Shortbread cookies are one of three artisanal products featured in The Wall Street Journal’s “Bits & Bites” column, with details on the local ingredients that lend to the shortbread’s flaky texture and sweet/salty flavor.