From a Boston Magazine online article by Scott Kearnan:
To find the Dream Away Lodge—an eccentric, roadhouse-like restaurant I’d heard whispers about for years—we blind-trusted our GPS to lead us deep into the western Massachusetts woods, down dark lanes where gnarled limbs from tall trees reach to grab at low-floating headlights. The place has long attracted mountain beatniks seeking folk-music hootenannies in its wood-paneled den and enclosed porch, but current owner Daniel Osman, a former theater artist with ties to the Radical Faeries, a global gay-hippies collective, has painted yet another layer onto its long history.
What’s not camp is the entirely serious food from chef Amy Loveless, an area native who inherited a gift for rustic-American cuisine from her mother, a one-time cook for Norman Rockwell. Here, the genre is burnished with international accents: Local lamb, chicken, and pork are respectively given Greek (tzatziki!), Mexican (tomatillo-chipotle salsa!), and Korean (cucumber-ginger salad!) treatments. The food is hearty, the place happening. As we share a mezze plate by tapered candlelight, a jam band’s tunes waft over to the dining room.
http://www.thedreamawaylodge.com/
To read more click on the following link: https://www.bostonmagazine.com/restaurants/2019/07/30/dream-away-lodge/
The nine suites at Arts District Firehouse Hotel are intended to capture a “dreamy mix of the elegant and bizarre”. Each is individually designed in layout and colour theme and named accordingly: Red, Orange, Yellow, Green, Blue, Indigo, Violet, White and Black.
Molo’s Float Tea Lantern presents an absolutely new way of brewing and consuming tea that’s still steeped in tradition. The brewer features a double-wall construction, with enough space below the inner vessel for a tea-light candle to help keep your brew warm. A perforated glass chamber sits atop the ‘kettle’, allowing you to brew green tea as it filters through into the kettle, being heated to consumption temperature by the candle. The double-wall construction proves handy here, allowing you to lift and serve the vessel without feeling its heat, as the outer wall stays conveniently insulated against high temperatures thanks to a constriction in the middle of the kettle’s design. 
If you are among the 
Eating well on the Dame de Fer, a.k.a. the Iron Lady or Eiffel Tower, is tradition. When it first opened in 1889, there were already four restaurants on the first floor, tucked away in wooden pavilions. And to celebrate the landmark’s 130th birthday this year, three-Michelin-starred chef Frédéric Anton (of Le Pré Catelan in the Bois de Boulogne) will take the helm of the City of Light’s highest gastronomic destination, soaring 410 feet above the city.
“I was really focused on the idea of a burger, but taking it to the next level in terms of quality and flavor. I wanted to make it this kind of luxurious dining experience,” said Sullivan.
Paul Galloway is the collection specialist in Architecture and Design. He seems to know something about almost everything you could imagine in his field, whether posters, buildings, or chairs. And he’s always hungry. After years of careful lunch hour research, he’s put together what he calls his “peckish peregrinations”—easy and delicious spots around Midtown Manhattan to grab a good bite and eat outdoors. For a complete experience, we recommend pairing these spots with our 
It was a rival to Taco Bell and Del Taco in the fast-food Cal-Mex wars of the 1970s, until Del Taco acquired the company in 1995 and unceremoniously shut it down. The erasure was so complete that when food writer Christian Ziebarth petitioned the United States Patent and Trademark Office in 2012 to take control of Naugles’ trademark, arguing that Del Taco had done nothing with it for decades and he was therefore legally allowed to revive the chain, the feds sided with him (Del Taco is still fighting the ruling).
“How would he describe water, then? It’s the stuff of life. A fantasia of flavour. It is the world in a glass. Riese’s water menus (yes, there are such things) offer everything from water “harvested from icebergs freshly carved off glaciers in the remote fjords” of Norway, to 600m-year-old prehistoric water from Australia. It is also, on occasion, a trifle pricey. A bottle of that glacier water will set you back $150.
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