The blog for culture magazine features Eastern Standard in a post highlighting the restaurant’s staff-selected current cheese board and juried cheese tasting.

The New York Times spotlights Farmstead, Inc. Owner/Chef Matthew Jennings’ Heirloom Squash Salad with Pepita Purée and Pickled Shallots in a dining feature on daring Thanksgiving sides as interpreted by three of the nation’s top chefs.

Bar Director Jackson Cannon’s first of its kind hand-selected barrel of Bols Genever is the subject of a detailed feature by Robert Simonson for the NYTimes.com Diner’s Journal blog, which provides background on the selection process with quotes from Jackson

Diane Bair and Pamela Wright profile longstanding Nantucket dining destination American Seasons in this Travel Section “Rave” feature.

Island Creek Oyster Bar is featured in a story on the ocean-to-table dining trend that includes quotes from the restaurant’s Chef de Cuisine, Nicki Hobson.

Peter Agnostelli’s in-depth profile of ICOB co-owner and executive chef Jeremy Sewall features extensive quotes, numerous photos, a recipe and advice for the home cook, positioning ICOB as a top destination for seafood and Jeremy as a celebrated chef.

“Bone and Gristle Boys” Matthew Jennings, Chef/Owner of Farmstead, Inc. and Ryan Farr of 4505 Meats say “cheese” in Food Arts’ monthly photo feature. A snapshot of the duo testing out their layered pork Boss Hog sandwich at the San

A trend story about mocktails highlights drinks available at The Hawthorne and Eastern Standard and quotes Bar Director Jackson Cannon at length about creating nuanced non-alcoholic beverages.

The Phoenix features Belly’s unique by-the-glass offering of “orange” wines, highlighting wine director Liz Vilardi’s offbeat yet highly approachable stance on selecting wines and positioning the wine bar as a leader in the “orange” wine movement.