Everywhere we want to eat this fall

From familiar faces to second chances, the coming months are looking delicious.

When you’re soul searching

Buttermilk and Bourbon, opening mid-November

If you need a hefty dose of modern Southern comfort, blue-haired chef Jason Santos will certainly deliver. The Back Bay restaurant plans to serve twists of traditional down home cooking, including boiled peanut hummus served with benne seed crackers and golden raisin compote, peel-and-eat shrimp poached in lemon shady and boneless fried chicken wings, served Nashville hot. Location TBA