Eastern Standard’s immensely talented team and award-winning bar program are profiled in SANTE.

This year’s “Saveur100,” an annual roundup of SAVEUR editors’ favorite food highlights from the past year features ICOB’s buttermilk biscuit as a “showstopper” treat along with accompanying photo of Chef Jeremy Sewall with a stack of biscuits and the biscuit recipe

By pitching Erin Murray as the oyster expert, we secured Island Creek Oyster Bar’s inclusion in this USA TODAY round-up of the best places to enjoy oysters.

Island Creek Oyster Farm’s Shore Gregory joins other thought leaders in a discussion about sustainable farming on WGBH‘s radio spot Innovation Hub.

serious eats follows Island Creek Oysters from the farm in Duxbury, MA to the table of noted Kenmore Square restaurant Island Creek Oyster Bar in this informative online slideshow.

Foumami Asian Sandwich Bar is a featured in two pieces in the November issue of RESTAURANT BUSINESS. The first recognizes the restaurant as an industry innovator in a trend piece about the rise of Asian restaurant concepts and the second

CAPE COD LIFE brings readers though a holiday getaway in Boston, with stops at favorite local restaurants including Anna’s Taqueria, Island Creek Oyster Bar, Kingston Station, Lala Rokh and Russell House Tavern.

Michael Leviton of Area Four shares Thanksgiving memories and recipes with AAA Horizons.

In a story on the many uses of onion in autumn cooking, Area Four’s six-onion pizza is prominently featured inSAVEUR as a full-page photo along with a corresponding recipe from Chef and Co-Owner Michael Leviton.

The Daily Meal explores Boston’s top sandwiches with Area Four’s from-scratch breakfast sandwich, a signature creation on shaobing from Foumami, BiNA osteria’s Italian-influenced shaved porchetta sandwich and an expertly rolled steak burrito from Anna’s Taqueria.