We’re going to fill you in on a little secret. Lately, we’ve been getting a flurry of foodie news, deals, specials, and prix fixes from top restaurants. But not by the usual methods.

The tip-offs have been coming from Twitter, of course. Some of our favorite chefs and restaurateurs are using the social-networking website as their sounding board to broadcast information to customers.

For example, Tony Maws at Craigie On Main (@craigieonmain) sounds off about fresh ingredients of the day, and lets users know when, and how many, spots are available for the popular Chef’s Whim prixe fixe. And Andy Husbands (@AndyHusbands) just revealed he’ll be starring on Hell’s Kitchen on July 21. What’s the hype all about? Check out for yourself with this sampling of the latest local tweets, all in 140 characters or less.

And be sure to follow us on twitter @bostonmagazine.

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If you haven’t heard already, the Four Seasons announced this weekend that it will close its celebrated restaurant, Aujourd’hui, after a final dinner on June 27. This is sad news for lovers of Boston tradition (the restaurant opened in May of 1985 and served the likes of Julia Child, John F. Kennedy, Jr., Bruce Springsteen and even The Rolling Stones–who each took over the restaurant for private parties at one time or another).

It’s even sadder for fans of chef William Kovel’s excellent food–food which earned the restaurant 5th place in our January ranking of the 50 best restaurants in the city. But as of July 1, if you want to enjoy Aujourd’hui’s gorgeous park view, you’ll have to book a private event, as the dining room is being converted into meeting space.

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We’re sad to report that Marc Orfaly’s Restaurant L, opened only three months before, closed this weekend. There had been rumors that the restaurant was struggling, again (the previous iteration, Pino Maffeo’s Boston Public–pictured–blew up rather spectacularly last summer), and we noticed on a recent visit that a number of entrees weren’t available, which can be a sure sign of trouble (particularly when vendors stop delivering supplies). (more…)

Keeping track of Boston’s dining scene can feel almost as daunting as finding a use for all those apples you picked this weekend. Chowder scours the Internet for the latest good news and monkeying around.

Good News
Esquire has named Scampo one of the Top 20 best new restaurants in America. Food and Travel Correspondent John Mariani cites the hazelnut risotto and black pig chop as great dishes to try.

With winter fast approaching, we’re always looking for restaurants that have convenient parking. On those days where slogging through the South End or Kenmore Square is just too much, we can still get our fix of French food. Petit Robert Bistro will open its third location in Needham this week.

Everyone will have champagne on New Year’s Eve. Truly impress your guests with Chocolee’s Champagne and Caviar Truffles. The bubbly is whipped with creme to form a ganache, and is paired with air-dried caviar. The store is now accepting orders for the holidays.

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Keeping track of Boston’s dining scene can feel almost as daunting as eating all the french fries on your plate at Coolidge Corner Clubhouse. Chowder scours the Internet for the latest good news and the one thing that could drive us away from ice cream.

Good News
Attention Logan passengers departing from Terminal B—the $33 million expansion of the Airmall will open this afternoon. Traveling foodies can enjoy restaurants like Todd English’s Bonfire and the Legal C Bar, or to-go concessions from UFood Grill and Dunkin’ Donuts.

Speaking of Bonfire, the Back Bay location recently named Bobby Bean its new executive chef.

To us, fall means short days and saying goodbye to regular al fresco dining. But the news isn’t all bad—Prezza has updated its menu to include seasonal dishes like Butternut Squash Arancini and a Pumpkin Napolean.

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Keeping track of Boston’s dining scene can feel almost as daunting as figuring out what to do with all those waterlogged pumpkins. Chowder scours the Internet for the latest good news, bad news, and Christmas gifts for the chocoholic print lover in your life.

Good News
Max and Dylans, the latest venture from Chris Damian and Brad Dalbeck of Tavern on the Water and Scollay Square fame, is now open in Downtown Crossing. The new joint promises “approachable home cooked comfort foods, with traditional American favorites as well as more adventurous offerings.”

Like french fries and ice cream? Try out their low-fat cousins at any UFood Grill location in the Boston area between now and October 1. Tell the store whether the UnFries or the UBerry is your favorite, and the winning item will be free in all local stores on October 5.

The only Huckleberry we know is the old-school cartoon hound. But Beacon Hill Bistro bartender Stewart Bishop brought some of the berries to Boston for a cocktail called The Finn.

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Keeping track of Boston’s dining scene can feel almost as daunting as figuring out what to do with all the apples you picked at the orchard. Chowder scours the Internet for the latest good news, nearly-bad news, and proof that evolution continues.

Good News
Skipjack’s at Patriot Place will open next week. Former Oishi and Ginza chef Tsui “Otto” Hiu Tou (on left, with the New England Revolution’s Taylor Twellman) will direct the location’s sushi bar, and will presumably instruct any soccer players who are eager to learn on the art of sushi-rolling.

The Mandarin Oriental Sel de la Terre and L’Espalier are now open, says Chowhound.

If Chowhounding your favorite (or most loathed) neighborhood restaurant isn’t enough for you, Zagat is surveying diners for its 2009/10 Boston Restaurant Guide. If you complete the survey before October 26, you’ll get a complimentary copy of the book when it’s published.

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Keeping track of Boston’s dining scene can feel almost as daunting as resisting rich snacks as the days get shorter. Chowder scours the Internet for the latest good news and job hunting demotivators.

Good News
Much like Bostonista loves shopping for charity, Chowder loves eating for a good cause. The Palm has created a menu that benefits Dress for Success. Order any lunch or dinner item off the Fall for Success Menu, and 10 percent of the cost benefits the organization. The restaurant also has a list of vintages from female winemakers, and a special cocktail list developed by celebrity mixologist Aisha Sharpe.

Our beloved Boloco may be gone, but a Green Tomato has sprouted in its old space. Zagat Buzz reports that the new cafeteria-style spot between Porter and Davis Squares in Somerville serves home-style cooking.

Bostonist reports that after several false alarms, the Roadhouse in Brookline is finally open. (more…)

Little more than five months after opening Aroa Fine Chocolate, which he often described as the fulfillment of a lifelong dream, Alejandro Luna has abruptly left the shop. Not surprisingly, it doesn’t sound like a friendly split. Store manager Brittany Hagan confirmed Luna’s departure, stating, “Alejandro was offered a job and is leaving the country for it.”

“Not really, no,” says Luna, when contacted about Hagan’s statement. “It was a series of unfortunate events. I worked really hard to put the business together and me and my business partners had, I guess you could say a ‘difference of opinion.’ So I decided to part ways.” (more…)

Keeping track of Boston’s dining scene can feel almost as daunting as eating all the great local veggies while they’re still in season. Chowder scours the Internet for the latest good news, bad news, and what must be one of the highest-calorie diets ever.

Good News
The prix fixe fun of Restaurant Week can be had for the entire month of September at the 33 Restaurant and Lounge. The three-course menu features Beef Tartar with aioli and fried capers, Slow Roasted Salmon Confit with braised parsnip puree and smoked tomato vinaigrette, and Summer Berry Panacotta with vanilla anglaise for only $33. Diners can pair their meal with a flight of wines.

Zagat Buzz reports that the Craigie Street Bistrot’s move to Main Street in Central Square is on track for an October opening. (more…)