Boston University’s student-run dining magazine highlights the scratch-made pizza, grass-fed beef hot dogs, college student discounts and sustainable focus that qualify Cambridge restaurant Area Four as the “one man band” of Boston-area eateries.

MIT’s student newspaper, The Tech, highlights back-to-school college student attractions like discounted pizza and grass-fed beef hot dogs at campus-adjacent eatery Area Four.

Ann Trieger’s “Wine Press” column in CAPE COD LIFEmagazine profiles client American Seasons’ wine program, highlighting the extensive selection of small production gems and the restaurant’s hands-on selection process.

Belly Wine Bar, Kendall Square’s newest spot for an offbeat selection of wine, cheese, charcuterie and snack plates, is featured in Food & Wine‘s annual Wine Issue among the nation’s top 25 places to drink wine now.

In cigar aficionado‘s 20th anniversary Collector’s Issue, Farmstead’s Meat Club packages are featured in the magazine’s monthly round-up of high-quality items, including examples of the seasonal meat and condiment pairings included in each set and details on Chef Matt Jennings’ many accolades.

Chef Matt Jennings’ tips for building a better BLT, along with a recipe for his Pork Schnitzel BLT, are detailed in a full-page spread in Esquire’s “EAT LIKE A MAN” feature, with recommendations for layering flavors and textures, and the

A story about house-made vermouths highlights Bar Director Jackson Cannon as a “pioneer in DIY vermouth,” featuring quotes from Jackson, a description of the house-made vermouth and its production and the names of several cocktails featuring the product. A photo

In a feature on must-see travel destinations in Boston, Joe’s American Bar & Grill’s outdoor dining space at the restaurant’s Waterfront location, pictured in the article’s background, is described as a spot to sample classic American dishes while admiring the