Arts & Culture

Elegant bar with glass shelves stocked with liquor bottles, three cane-back chairs, and hanging pendant lights.

Harvard Squared | May-June 2025

Cambridge Smorgasbord

Tastes from Cambridge’s eclectic restaurants

by Nell Porter-Brown

West Bridge has an industrial-cum-farmhouse appeal.

New England Regional | September-October 2012

Bitter, Sweet, Salty—Yum

West Bridge’s French-New England fare is fun.

by Nell Porter-Brown

Casa B’s living wall of greenery sets a homegrown tone in the lower dining room.

New England Regional | July-August 2012

Spanish-Caribbean Tapas

Review of Casa B restaurant in Union Square, Somerville

by Nell Porter-Brown

Orinoco

Commencement and Reunion Guide | May-June 2012

Think Locally, Eat Globally

Harvard Square restaurants serve a diverse array of international cuisine.

by Nell Porter-Brown

Minimalist décor that is both restful and dynamic allows the food to shine.

New England Regional | March-April 2012

Urbane Yet Casual

Boston’s Audubon Circle offers terrific food in relaxed environs.

by Nell Porter-Brown

Erbaluce’s minimalist décor lets the food shine.

New England Regional | January-February 2012

Erbaluce’s Simple Elegance

Sensuous Italian fare in Boston

by Nell Porter-Brown

Evoo’s earthy food is served in a modern, open interior with a view of the kitchen.

New England Regional | November-December 2011

Evoo Evolves

One of Cambridge’s locavore leaders thrives in Kendall Square.

by Nell Porter-Brown

Spinach Mushroom salad “with Seared Diver Scallops”

Arts & Culture |

Create Your Own Salad with Panache

Erin Wade's special dressing recipes are sure to whet your appetite.

Grilled shrimp adds color to The Omega, a salad with avocado, corn, and cilantro.

Montage | November-December 2011

Salads with Panache

Erin Wade's Vinaigrette salad bistro serves organic, home-grown greens in Santa Fe.

Eric Chivian, director of the Center for Health and the Global Environment at Harvard Medical School, supplied heirloom apples from his orchard in central Massachusetts, including the Roxbury Russet, a variety that Chivian believes was once grown in Harvard Yard.

Arts & Culture |

Throwback Cuisine

Heirloom apples, "1636" ale, and a historical dining hall menu provide sustenance for the 375th anniversary gala.

Workers assembled the cake under a tent to protect it from the rainy weather. A Harvard Dining Services truck brought over the individual sheet cakes, which form the 15-by-18-foot H-shaped cake. Sixty individual sheet cakes were baked, two per day, by Flour bakery and deep frozen at Harvard awaiting the day of the celebration.

Multimedia |

The Making of the Cake

A step by step gallery of Joanne Chang ’91 assembling the 15-by-18-foot H-shaped red velvet cake for Harvard's 375th birthday.