[Eats] 
Three pastry chefs hit the sweet spot
Pastry chefs are the unsung heroes of the kitchen. They come in early and stay late. They're rarely listed with top billing on the menu.
[Eats] 
When cheesecake cops a 'tude
Did you own a Cabbage Patch doll or a Tamagotchi as a kid? Or once stocked your closet with slap bracelets or Starter jackets?
[Eats] 
Edition: Brighton Center
The near-universal complaint about franchise coffee shops is the uniformity. While their consistency might make pit stops comfortable and familiar from Fitchburg to Saugus, that sameness can be depressing. This week's Café Klatsch—an ongoing spotlight on quality independent caffeine outlets facing the corporate monolith competition—covers the hotbed of java activity in Brighton Center.
[Eats] 
Shaved pink meat is how we roll
Yes, it's summer, and there are loads of fruits and vegetables available at the farmers market. But sometimes there's nothing like a little red meat, or even a lot.
[Eats] 
Film nights at the bar make for eat-in theater
While it's not the worst idea to pop in a DVD and inhale munchies at home, it's not the most creative or social, either.
[Eats] 
The flavor of a new Eire
Jonesing for salad cream or some fresh scones? Or maybe it's wholemeal flour, pinhead oats or HobNobs and Barry's for teatime.
[Eats] 
Shire raises the bar—incidentally, behind them
[Eats] 
We love you … knot!
Philadelphians consume 12 times more pretzels than the average American. Without that kind of demand, can a good pretzel be found in Boston? The' Dig trusted my culinary acumen (and German ancestry) enough to set me on the trail. The results prove that a good pretzel can surely be found in the city—provided you know where to look.
[Eats] 
Veg out and meat up with the Dig's summer dining guide
It's no longer enough to call food just plain food. From fried oysters to fresh bacon, plates offer far more than meets the eye—and table.
[summer dining 08] 
Oh, yeah—dogs allowed, too
Rocca
The gardens are lush and the umbrellas are yellow at this off-the-main-drag enclave. Strike when the sangria bianca's ice-cold, defending your meatball sliders and braised artichokes from the stares of a curious pooch.
[500 Harrison Ave., South End, Boston. 617.451.5151. roccaboston.com]
