"The year 2025 was full of highs and lows for Greater Boston restaurants. More restaurants were able to get liquor licenses (yay!), tariffs and rising costs were real plights for small businesses (boo!), and the Michelin Guide came to Boston (time will tell on that one). Then the usual happened: Restaurants opened and closed. Heading into another new year after a handful of years of chaos, I imagine many in the industry are holding their breath."
"We've already seen signs of a willingness from diners to try new foods, and at the same time, chefs of different backgrounds are taking risks and opening up concepts that go beyond Boston's reputation as a steakhouse town."
The year 2025 brought highs and lows for Greater Boston restaurants, with industry resilience tested amid ongoing uncertainty. More restaurants obtained liquor licenses while tariffs and rising costs posed serious challenges for small businesses, and the Michelin Guide expanded to Boston. Restaurants continued to open and close, leaving many in the industry cautious but hopeful about the future. Culinary trends point toward more global flavors and heritage cooking as diners show willingness to try new foods and chefs take risks, exemplified by Ama and George Mendes' Portuguese-inspired concepts. Niche bakeries became more specialized, including Flake Bakery, which focuses solely on pastel de nata under owner Cristina Quintino.
Read at Boston.com
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