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Friday, January 17th, 2014 | Heather Cathcart

Chef Eric Brennan’s Parsnip Vichyssoise with Poached Cotuit Oysters

Chef Eric Brennan embraced “Farm to Table” long before it was the trend. His restaurant, Post 390, is dedicated  to bringing our region’s best  farmers and their seasonal product to his restaurant every month with his popular “Farm to Post” …

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Wednesday, November 27th, 2013 | David Reiffel Beacon Hill, Boston, Massachusetts

Seeking A Refined Bistro for the Holidays? Beacon Hill Bistro, Boston

Beacon Hill Bistro boasts a luxe but relaxed atmosphere that fits right in to its classic Boston neighborhood. The space is a clean-edged, modern riff on bistro design: retro black, white, and hunter green tile floors, dark wood wainscoting, beveled …

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