All Posts In Dining Out

Order This, Not That: TGI Fridays

by in Dining Out, November 8, 2015

This longtime-favorite chain has changed some of its options to make them lighter. However, there are still some calorie bombs to stay away from. Check out what you should and shouldn’t order the next time you visit your local Fridays. Read more

4 Fast Food Spots That Have Revamped Their Menus

by in Dining Out, October 26, 2015

With the demand for healthier fare, fast-food chains have been modifying — and in some cases totally revamping — their menus. Consumers want not only lower-calorie foods, but cleaner foods without artificial ingredients. According to Technomic’s 2014 The Healthy Eating Consumer Trend Report, 58 percent of consumers agree that it’s important to eat healthy and pay attention to nutrition. Forty percent of consumers were more concerned about food additives last year than two years ago, and more than half of the folks surveyed said they wanted restaurants to be more transparent about menu ingredients. Here’s a look at some of the changes you will be seeing at your favorite joints. Read more

The Chef’s Take: Vegan Meatballs at the Meatball Shop

by in Dining Out, October 17, 2015

At any one of the Meatball Shop’s six New York outposts, patrons relish, say, orbs of spicy pork over a bed of sauteed broccoli, or pesto-dressed chicken atop freshly milled polenta. And while a vegetable version of the meatball has long graced the menu, now Meatball Shop owner and Chef Daniel Holzman has dreamed up a vegan recipe. Read more

The Chef’s Take: Cabbage, Speck and Grape Salad at Eataly

by in Dining Out, October 8, 2015

These days, when you enter a hip restaurant, you can expect the menu to offer at least one trendy take on kale, Brussels sprouts or even cauliflower. But cabbage? Cabbage is still waiting for its moment in the sun. We encounter this leafy green, rich in vitamins K and C, most often as a co-star in sauerkraut, slaws and old-fashioned stews. We celebrate with cabbage just one day a year — on St. Patrick’s Day — and even then it’s overshadowed by fatty cuts of slow-cooked corned beef. But from a chef’s perspective, cabbage has a lot to offer: It usually clocks in at around $1.24 per pound, whereas kale or Brussels sprouts might cost you double at some marketplaces. It’s also highly abundant around this time of year, when produce supplies start to thin out.

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Order This, Not That: Olive Garden

by in Dining Out, October 4, 2015

Are you a fan of this Italian chain? Find out which menus item to choose and which ones you should say arrivederci to! Read more

Order This, Not That: The Melting Pot

by in Dining Out, September 27, 2015

Got fondue on your mind? Check out our list of do’s and don’ts before your next trip to this ever-popular chain. Read more

How the Pumpkin Spice Lattes of the Season Stack Up

by in Dining Out, September 22, 2015

They’re everywhere, and they’re here for a limited time only, but should you be rushing out to get your pumpkin latte fix on a daily basis? Check out the nutrition info from these popular chains before you swap the seasonal latte for your usual morning joe. Read more

How to Dine Out with a Food Allergy

by in Dining Out, September 13, 2015

According to Food Allergy Research and Education (FARE), there are more than 15 million people in the United States with food allergies. Many of these folks will be eating out in their lifetime. Dining out with a food allergy doesn’t have to be daunting if the right steps are followed. These days many restaurants are sensitive to patrons who have a food allergy, making it easier than ever to keep your allergies in check.

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Fenway Farms’ Kale Salad (Yes, That Fenway Park)

by in Dining Out, September 9, 2015

By Erin Hartigan

The Boston Red Sox are giving new meaning to the term “farm team.” This season, the team’s iconic home, Fenway Park, debuted Fenway Farms, a garden on the roof of the ballpark producing thousands of pounds of ultra-local produce for the stadium restaurants and concessions outlets. Read more

Order This, Not That: The Cheesecake Factory

by in Dining Out, August 11, 2015

You can’t escape the ginormous portions at this popular sit-down restaurant. You can, however, opt for some of the better-for-you options that do exist on the lengthy menu. Read more