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EATS: MIKE

I’m waiting for my “Fancy”—a bacon, egg, cheddar, house mayonnaise, avocado, and red onion sandwich on multigrain. The woman, who looks to be in her fifties with salt and pepper hair, puts her coat and iPad down next to me.

EATS: TRINA’S INDUSTRY BRUNCH | DigBoston

There aren’t many bars you can keep full on a Monday at 1 p.m. by serving breakfast fare and running Scooby Doo on the only television in the place.

IN THE KITCHEN: THE BLUE ROOM | DigBoston

Robert Grant, head chef at The Blue Room, makes a calculated slice with a filet knife all the way around the neck. There’s no blood. He coils the head 90 degrees. A loud and hollow crack fills the room. He pulls, separating the first couple vertebrae from the spine, exposing a spectrum of rouge: lipstick and chocolate reds, bologna pinks, and sinewy whites.