With an all-you-can-eat buffet party.

They want to raise at least $50,000.

“After 8-1/2 years, we are going to close the doors at Dino,” owners Dean Gold and Kay Zimmerman said in an email.

We are on the cusp of the holiday season, a time for awkward family dinners, unbridled gluttony and elastic waistbands. With Thanksgiving around the corner, it seems like the perfect time to sip on something to whet the appetite.

On Friday and Saturday night, Jews across the world will sit down with family and friends for Passover Seders, retelling the story of their ancestral exodus from bondage in Egypt and partaking in a festive meal. As the week carries on, many will continue to subsist on matzoh, forsaking chametz—grains and the leavened products they produce (bread, pasta, and beer to name a few).

What seemed like an innocent post on a coming Chick-fil-A food truck turned into a full-blown verbal battle with a local restaurateur yesterday on whether politics and food should mix.

Last night, Ba Bay played host to a pre-Taste of the Nation banh mi smackdown to raise money for Share Our Strength, an organization that fights childhood hunger. The competition pitted chefs from Ba Bay, Dino, Lyon Hall, Proof, PS7’s and The Source against each other to see who could create the best banh mi.

There is cheese, and then there is cheese. Burrata firmly falls into the latter category. A type of fresh mozzarella, burrata has a mild, milky flavor. What really sets it apart from other cheeses is the texture: Burrata is luxuriously creamy and pillowy soft, a heavenly cloud of cheesey happiness.

‘Tis the season for cocktail parties, and it’s likely you might encounter deviled eggs among the plates of hors d’ouerves. Something about deviled eggs seems stuck in the era of Mad Men. Maybe it’s the way the egg yolks are piped in to little flourishes, the simple ingredients involved, and the specialized dinnerware that is available for serving them.

Brabo’s soft-shell crab over corn, ramps, fiddleheads and bacon. Dish of the week: Soft-shell crab Asparagus. Tender, delicate lettuce. Overpriced ramps. All of these items are popping up in area markets, a signal that spring truly has sprung. But for me, the best way to usher in the glorious seasons of eating that lie ahead are those deliciously naked blue crabs: soft shells. Soft shells are blue crabs that have recently shed their shell…