4 Major Boston Restaurant and Bar Closings to Know, May 2025
Know of a restaurant closure that should be on Eater Boston's radar? Get in touch here .
Back Bay: Steaks and seafood chain Eddie V's shut down its restaurant at the Prudential Center after service on Mother's Day. The closure was 'a difficult business decision,' the company said in a statement to MassLive. All Back Bay employees were offered jobs at the chain's other Massachusetts location in Burlington. 122 Belvidere Street
Jamaica Plain: Caribbean restaurant Jamaica Mi Hungry has shuttered its Jackson Square location. 'We wanted to explore every possible option to keep the location open,' reads an Instagram post announcing the closure. 'After much thought and effort, we came to the unfortunate conclusion that closing was the best decision.' The team is focusing efforts on Jamaica Mi Hungry's just-opened restaurant in Downtown Crossing, plus a fleet of food trucks. 225 Centre Street
Newton: Japanese mainstay Shogun has shut down after about 40 years in business, Boston Restaurant Talk reports. The West Newton restaurant was known as a reliable stop for affordable sushi, bowls of udon, crispy katsu, and more. 1385 Washington Street
Somerville: Counter-service spot Sam's Falafel & Shawarma shut down after service on Sunday, May 25, according to Boston Restaurant Talk. The owner was ready to step away from the business, citing the stress of running a restaurant these days, according to a Reddit thread on the closure. 215 Highland Avenue
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Boston Globe
20 minutes ago
- Boston Globe
The chatbot updated. Users lost a friend.
On Aug. 7, OpenAI, the company behind ChatGPT, released a new version of its chatbot, called GPT-5. This version, the company said, would allow for deeper reasoning, while 'minimizing sycophancy' — the chatbot's tendency to be overly agreeable. Advertisement Users weren't having it. People immediately found its responses to be less warm and effusive than GPT-4o, OpenAI's primary chatbot before the update. On social media, people were especially angry that the company had cut off access to the previous chatbot versions to streamline its offerings. 'BRING BACK 4o,' a user named very_curious_writer wrote in a Q&A forum that OpenAI hosted on Reddit. 'GPT-5 is wearing the skin of my dead friend.' Sam Altman, OpenAI's CEO, replied, saying: 'What an…evocative image,' before adding that 'ok we hear you on 4o, working on something now.' Hours later, OpenAI restored access to GPT-4o and other past chatbots, but only for people with subscriptions, which start at $20 a month. Schmidt became a paying customer. 'It's $20 — you could get two beers,' he said, 'so might as well subscribe to ChatGPT if it does you some good.' Advertisement Markus Schmidt, a composer and one of many ChatGPT users who was disappointed when OpenAI released a new version of its chatbot, called GPT-5, in Paris on Aug. 18. ELLIOTT VERDIER/NYT Tech companies constantly update their systems, sometimes to the dismay of users. The uproar around ChatGPT, however, went beyond complaints about usability or convenience. It touched on an issue unique to artificial intelligence: the creation of emotional bonds. The reaction to losing the GPT-4o version of ChatGPT was actual grief, said Dr. Nina Vasan, a psychiatrist and the director of Brainstorm, a lab for mental health innovation at Stanford University. 'We, as humans, react in the same way whether it's a human on the other end or a chatbot on the other end,' she said, 'because, neurobiologically, grief is grief, and loss is loss.' GPT-4o had been known for its sycophantic style, flattering its users to the point that OpenAI had tried to tone it down even before GPT-5's release. In extreme cases, people have formed romantic attachments to GPT-4o or have had interactions that led to delusional thinking, divorce and even death. The extent to which people were attached to GPT-4o's style seems to have taken even Altman by surprise. 'I think we totally screwed up some things on the rollout,' he said at a dinner with journalists in San Francisco on Thursday. 'There are the people who actually felt like they had a relationship,' he said. 'And then there were the hundreds of millions of other people who don't have a parasocial relationship with ChatGPT, but did get very used to the fact that it responded to them in a certain way and would validate certain things and would be supportive in certain ways.' Advertisement (The New York Times has sued OpenAI for copyright infringement; OpenAI has denied those claims.) Altman estimated that people with deep attachments to GPT-4o accounted for less than 1 percent of OpenAI's users. But the line between a relationship and someone's seeking validation can be difficult to draw. Gerda Hincaite, a 39-year-old who works at a collection agency in southern Spain, likened GPT-4o to having an imaginary friend. 'I don't have issues in my life, but still, it's good to have someone available,' she said. 'It's not a human, but the connection itself is real, so it's OK as long as you are aware.' Julia Kao, a 31-year-old administrative assistant in Taiwan, became depressed when she moved to a new city. For a year, she saw a therapist, but it wasn't working out. 'When I was trying to explain all those feelings to her, she would start to try to simplify it,' she said about her therapist. 'GPT-4o wouldn't do that. I could have 10 thoughts at the same time and work through them with it.' 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Reddit, Roku, Remitly, Coinbase, and Udemy Stocks Trade Down, What You Need To Know
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Eater
an hour ago
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How A Tenderloin Uyghur Meat Pie Business Went Gangbusters
San Francisco has one of the most diverse food scenes in the world. And yet, most people in the city have never tasted Uyghur cuisine. The lack of representation goes beyond the kitchen: few San Franciscans could tell you much about Uyghur culture beyond the occasional minoritization-related headline. However, with over 11 million Uyghurs in China and more than 1.6 million in the global diaspora, this is a rich community with an underrepresented culinary tradition. Aliya Arkin, the founder of Uyghur pop-up Yiltiz is bringing that tradition to the Bay Area, one flaky goshnan meat pie at a time. Yiltiz is the first pop-up of its kind in the United States. Before launching, Aliya worked her way through San Francisco fine dining kitchens. In 2021 she set out to introduce Uyghur cuisine to a wider audience, perfecting her handheld goshnan recipe. She debuted her first pop-up in December 2023. Since then her dishes have appeared at bars, restaurants, and conferences across the Bay. Yiltiz is now a permanent fixture at two Boba Guys locations , and it's only a matter of time before her Central Asian specialties reach grocery stores nationwide. 'Back home, I didn't even know how to cook Uyghur food,' says Arkin. She moved to San Francisco in 2011 from Ürümqi, the capital of Xinjiang, to pursue her education. But the city's cost of living caught up with her. 'I only had like $20 in my pocket and $7 in my bank account,' she says. 'It's hard to survive in San Francisco,' a sentiment countless residents can relate to with the average one bedroom apartment going for more than $3,000 a month. Aliya began applying for jobs in any and all industries. She landed an interview for a chef's assistant position at a Japanese restaurant. The owner turned her down, citing her lack of experience. But as an immigrant himself, he wondered where her accent was from. When she told him she was Uyghur, he changed his mind. 'I don't care if you can cook or not,' he told her. 'When can you start?' Aliya Arkin has pushed her flaky meat pies and yogurt sauce hard into the restaurant scene. Roan Weigert That unexpected offer marked her entry into San Francisco's food scene. Aliya steadily worked her way through some of San Francisco's most respected restaurants, including the Michelin-star holding Omakase and Niku Steakhouse. She learned on the job, absorbing everything she could, all while pursuing her Master's at Boston's Hult International Business School. She became a US citizen in 2024. With no formal training in Uyghur cooking, Aliya began teaching herself, studying family recipes, making adaptations, and refining dishes she remembered from childhood. During the pandemic, she threw herself into the kitchen with the mission to share Uyghur culture and its culinary traditions with the world. She says she focused most obsessively on those goshnan. She spent over two years perfecting the goshnan, adjusting dough ratios to get the texture just right, crisp on the outside, flaky in the middle, moist and chewy inside. She tested batch after batch on friends and neighbors, fine-tuning the filling and crust until everything was in balance. Aliya didn't know what to expect, but her first pop-up was a hit. It took place at Propagation, a popular women-owned and plant-filled bar on the corner of Hyde and Post streets on the edge of the Tenderloin and Lower Nob Hill. 'I love Propagation so much. They're my heroes. They gave me a chance, it really is women pulling up women.' Since then, Yiltiz has expanded its presence across the city. Aliya now produces over 300 goshnan a week, spending hours a day cooking andmaking all the accompanying of yogurt tahini sauce. But those familiar with traditional goshnan might do a double-take when they see Aliya's version. Aliya's favorite and most popular dish is a meat pie filled with ground lamb, onions, and spices, then pan-fried to crisp perfection and served in slices, much like a pizza. Hers are smaller she says. The redesign is strategic, offering a portable, individually portioned, and freezer-friendly option for those who want a quick bite on the go. 'Back home you share them with your family. I'm the first person to sell handheld goshnan in the United States,' she adds. Roan Weigert Uyghur food, as we know it today, originates from the Xinjiang region in Northwest China[1]. Its culinary traditions were shaped by centuries of trade and cultural exchange along the historic Silk Road. Ürümqi, home to over four million people, has long served as a major trading hub, allowing Chinese, Turkic, and Central Asian flavors to blend into what is now recognized as Uyghur cuisine[2]. Arguably, the most iconic Uyghur dish is laghman, a hand-pulled noodle dish traditionally served with fried lamb, sautéed seasonal vegetables, and a sour or spicy sauce infused with cumin, black pepper, and other bold spices[3]. Another staple is polo, a lamb and rice pilaf often cooked with carrots, cumin, and other spices found across Central Asia. And no Uyghur menu would be complete without cumin-spiced lamb skewers, grilled over open flame and eaten hot off the stick. If you're trying to imagine the flavor profile, Uyghur cuisine shares affinities with other Turkic food cultures, particularly those of Uzbekistan. While not identical, they overlap in their use of warming spices, grilled meats, and hearty starches. Yet, Uyghur food remains distinct, especially in its integration of northern Chinese influences while maintaining its own identity apart from southern Chinese cuisine. Aliya envisions a future where Uyghur food has a permanent place in San Francisco's culinary landscape and beyond. For her, the Bay is a perfect place for Yiltiz as she finds customers are open-minded, always open to try new things. She's already working on expanding the menu, though she's keeping new dishes a secret. Fittingly, Aliya says the name Yiltiz means 'root' in Uyghur. 'I'm not here to serve you food,' she says. 'I'm here to serve my culture. When people support Yiltiz, they're not just buying a product. They're supporting a dream and a story.' Eater SF All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
