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SANTÉ! photography courtesy of Barrymore By camel road (Barrymore); By andy ryan (deuxave); michael schlow (doretta); Katherine hysmith (pantry) a new chapter now open TASTE TEST Making dinner just got a whole lot easier. At the newly opened Pantry, you can buy healthy, preportioned kits that come with all the ingredients you'll need and easy-to- follow recipes. Pantry offers some 20 globally inspired dishes, like Provençal tomato soup with white fish, pasta with mushrooms ( pictured), and sweet potato flautas with a radish and jicama salad. 1622 Beacon St., 617-487-5209; pantrystores.com IT'S All GrEEk To US James Beard Award–winning chef Michael Schlow is saying arrivederci to Via Matta after 13 years and opening Doretta Taverna and Raw Bar in the same location. The menu, with dishes like grilled octopus ( pictured) and slow-roasted lamb shoulder, is inspired by the Greek heritage of Schlow's wife. The renovated space was designed by Michael Nadeau and Andrea Morton and features a larger patio. Opa! 79 Park Plaza, 617-422-0008; dorettataverna.com Actress Drew Barrymore has entered the wine busi- ness. She launched Barrymore Wines in 2010, and recently she partnered with Carmel Road Winery to release a new Pinot Grigio. "It's been a perennial favorite because it's vibrant and complements such a variety of situations and foods," says Ba r r y more, whose 2 013 v int age ha s notes of lemon drop, Asian pear, and honeydew melon, along with the unique "wet stone" minerality characteristic of g rapes g rown in the rocky vineyards of California's Monterey region, where Carmel Road is located. According to Kris Kato, the winemaker who worked with Barrymore, "This wine highlights the lively fruit f lavors and bright acid- ity that only this area can offer." While the taste of the wine was para- mount, Barrymore was also looking to partner with a vineyard that was com- mitted to sust a inable fa r ming. "It's a huge benefit," she says, "especially with what's happening in Los Angeles with the water conservancy programs." New this season is a Pinot Noir, which wa s inspired by Ba r r y more's love of Beaujolais, among other wines. "It's f lo- ral and fruit-forward without being too acidic or sweet," she says. A nd what's next for the company? "We're working on our third varietal as we speak, which should be out next spring," the actress says. "We're prolific little rabbits over there." Shaw's Supermarket, 53 Huntington Ave., 617-262-4688; carmelroad.com/ barrymore-wines BC Perfect Pinots Barrymore Wines are the ideal way to add a little drama to your fall. taste spotlight 88 bostoncommon-magazine.com ThE BEllE of ThE MAll Sometimes a leap of faith is all you need. For the team behind Deuxave, which this fall celebrates fve wildly successful years, that meant not being dissuaded by the city's late great mayor. "When we announced opening on that side of Mass Ave., we were cautioned by many as being on the 'wrong side of the street,' even by Mayor Menino," says co-owner Brian Piccini. "Now some of the most expensive condo construction projects are west of us." Alongside executive chef and co-owner Chris Coombs, chef de cuisine Adrienne Wright contin- ues to serve the contemporary French dishes—including nine- hour French onion soup and Long Island duck breast ( pictured)— that have been on the menu since opening day. Sit on the patio and enjoy dinner paired with one of Deuxave's more than 500 wines, expertly chosen by sommelier Jason Irving. 371 Commonwealth Ave., 627-517-5915; deuxave.com