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.

Asellina gets top billing among New York City restaurants offering stand-out artisanal fare, with emphasis on Chef Marco Porceddu’s commitment to local sourcing and top-tier ingredients.

The Boston Phoenix offers summer cooking tips for the home chef with recipes from notable local foodies like Mark Goldberg of PARK Restaurant & Bar, Douglas Rodrigues of Clio, Michael Wang of Foumami, and Dave Becker of Sweet Basil.

In a one-page feature titled “The Smaht Man’s Guide to Cambridge,” writer Mark Byrne raves about the Hot Mess at Area Four as a can’t-miss brunch item for visitors.

Boston magazine delves into the interior design of new restaurant PARK Restaurant & Bar in a new column called “Get the Look” in the June 2012 issue. The restaurant’s Pinterest page, created by mm/c to showcase PARK’s unique design elements, drew