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Spa Check

A spa is the last place that should make you feel like a number, right?

Not these days. Not when bustling (read: frenetic) urban day spas (read: factories) too often treat you like a fast-food customer. As in, one billion served. ...

The Weekend Guide

This long-awaited weather? Just one reason to raise a glass (and some cash) for Earth Day.

DO
Earth Day with Jane Goodall
What:
An appearance by the legendary primate expert, plus workshops, lectures, and music.
Why: Animal magnetism.
When: Sat., ...

Vine Arts

You fancy yourself a true wine lover, body and soul. So why do you limit your enjoyment of the stuff to your mouth?

That’s so March 2006. At least it is now, while the Boston Harbor Hotel’s recently renovated spa ...

Sweet Smell of Excess

They say less is more.

And when it comes to cloying floral perfumes, too-loud flower prints, and flowery adjectives, we happen to agree.

But flower arrangements? Depends. If you’re talking about crappy fillers, tacky plastic accessories, or anything in baby’s ...

The Weekend Guide

On your mark. Set. Chill.

BUY
Design Center Treasure Hunt

What: The luxury home furnishings sale gets a twist — a massive hunt for showroom samples at 30 to 70 percent off. (Complete with free noshes and designer consultations.)
Why:

Girls Behaving Badly

Remember your best-ever BFF? The one who was already a dynamo in middle school, who got away with everything, a girl so brave and gorgeous and cool that you might have hated her if you hadn’t loved her so very ...

White Noise

What a double-edged sword beauty can be.

Spend your paycheck getting tanned and highlighted — to get that completely natural look. Spend your weekend getting toned and detoxed — and make it look effortless.

Here’s one that won’t add to ...

The Weekend Guide

And now: further evidence disproving the theory that there’s no such thing as a (practically) free lunch.

EAT
Restaurant Week

What: Boston restaurants serve three-course lunches for $20.06 and three-course dinners for $30.06.
Why: Step up to the plate.
When: