In a round-up of “genius” restaurant news, Area Four’s sustainable initiatives, MIT-adjacent locale, and Chef Michael Leviton’s wood-fired pizzas are highlighted among other industry stand-outs.

A trend story on meatless menus features Temple Bar, using extensive quotes from Executive Chef Greg Boschetti and citing menu items as examples of the trend; two prominently placed photos of dishes are also included.

Anna’s Taqueria leads a feature story in RESTAURANT BUSINESS about the movement toward authentic street food dishes in restaurant settings, with commentary from Mike Kamio about what makes the restaurant’s tacos al pastor a stoundout example of the trend.

Clio and Uni’s recent renovations lead a piece on the best new meeting and event venues in Boston.

In a round-up of this summer’s most refreshing drinks, recipes for Clio’s Tree Line cocktail and The Hawthorne’s East Coast Tommy Margarita are included among writer Kevin Sintumuang’s seasonal favorites from nationally recognized cocktail connoisseurs.

A cover story in The Boston Globe profiles Eastern Standard’s innovative staff education and training lead by owner Garrett Harker.

A great photo and caption of Anna’s fans and Somverville residents from the 6th Annual Anna’s Walqueria highlights the restaurant’s commitment to the community and strong customer base.

In a round-up on Independence Day-inspired food and drink, a recipe of Asellina’s patriotically colored white shrimp pizza with caramelized onions, tomatoes, and blueberries is highlighted, noting the restaurant’s unique addition of summer berries to complement the shrimp.

Clio Bar Director Todd Maul’s fiery Frank-O cocktail, which includes smoked ice and liqueur soaked wood chips, is highlighted in a story on trendy smoke-infused menu items from the nation’s top dining and drink spots.