Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Anna’s Taqueria is rolling out their new Mascot Rolling Series where New England’s cherished furry friends will get behind the line to benefit their team’s nonprofit organization. Up first, on March 4, Anna’s Taqueria in Newton Highlands will put Blades the Bruin’s off-ice skills to the test for a celebrity rolling event to benefit the Boston Bruins Foundation.

From 5-7pm, the official mascot for the Boston Bruins will be behind the counter wrapping and folding his way to Hart Memorial Trophy status for a cause close to the community. Open to the public, Blades will roll burritos for guests and Anna’s will donate proceeds from each entrée purchased to the Bruins’ nonprofit organization. The Boston Bruins Foundation – whose mission is to advocate and support children, families, first responders and military members through health and wellness, education, and athletics – strongly believes in collaborating with organizations that share its mission, providing resources and programming that will lead to the betterment of our community. 

On April 8, the Worcester Red Sox (WooSox) will send a team of its mascots and volunteer “Dreammakers” to Anna’s Taqueria in Natick for its next charity rolling event of the series.

2) This St. Patrick’s Day, Tuesday, March 17, Anna’s Taqueria will be offering once again their Corned Beef Burrito, which first debuted in 2012. This Burrito packs chopped corned beef brisket in a fresh 10” or 12” tortilla with melty cheese, a stack of cabbage, potatoes, carrots, a choice of mustard, and pinto beans. A nod to Anna’s Boston roots and the city’s deep St. Patrick’s Day tradition, the one-day-only corned beef feature can also be enjoyed in a bowl, quesadilla, or any Anna’s entrée.

COST: Regular (10”) burrito: $10.70; Super (12”) burrito: $11.70; Add-ons available at à la carte pricing.

3) On Thursday, March 26, at 6pm, at Davio’s Northern Italian Steakhouse in the Seaport, they will be holding a Peter Michael Winery Dinner, a four-course wine dinner featuring pairings from the Peter Michael Winery. 

The Menu includes:

Primo: Tuna Carpaccio, Toasted Pistachios, Sourdough Crumbs, Crispy Truffle Vinaigrette Paired with 2022 L’Après-Midi Sauvignon Blanc 

Farinaceo: Confit Duck Tortellini, Aged Parmigiano, Balsamic-Port Paired with 2021 Clos du Ciel Pinot Noir 

Carne Del Giorno: Sous Vide Margaret River Wagyu Ribeye, Horseradish Potatoes, Charred Broccolini, Red Wine Au Jus Paired with 2020 L’Esprit des Pavots Cabernet Blend 

Dolce: Chocolate Soufflé, Vanilla Anglaise Paired with 2022 Belle Côte Chardonnay 

Cost: $325 per person. Limited seating available and click here for tickets: https://davios.com/seaport/events/peter-michael-winery-dinner

4) MEZŌ Mediterranean, a modern Mediterranean restaurant rooted in Greek culinary traditions, opened yesterday in Dedham Square. Located at 551 High Street, the new 1,400-square-foot counter-service concept introduces a refined “fast-fine” dining experience that blends speed and accessibility with quality, authenticity, and true hospitality. The intimate, 24-seat restaurant centers around an open kitchen, allowing guests to experience the energy and craftsmanship behind each dish. 

Inspired by the Greek word Μεσόγειος (Mesógeios), meaning “Mediterranean,” MEZŌ places Greek cuisine at its core while thoughtfully incorporating influences from across the broader Mediterranean region. The name also nods to the shared tradition of meze — small, handcrafted dishes meant to bring people together — reflecting the restaurant’s emphasis on connection, culture, and communal dining.

Owned and operated by restaurateur George Panagopoulos, MEZŌ represents both a personal and professional evolution. Just steps from his family’s 50-year-old Dedham House of Pizza, the new concept reflects his Greek heritage, lifelong passion for authentic cooking, and commitment to serving the community that helped shape him. MEZŌ builds on the legacy established at Dedham House of Pizza, where generations of families have gathered for nearly five decades.

“Our story began in a small pizza shop where we learned that how you serve people matters just as much as what you serve. MEZŌ carries that same heart forward — the same commitment to making people feel welcomed, valued and at home,” said George Panagopoulos, Co-owner & Operator of MEZŌ Mediterranean. “MEZŌ is deeply personal. It’s inspired by the grandmothers and family members who taught us that food is about more than nourishment — it’s about hospitality, generosity, and bringing people together. This restaurant is a tribute to those traditions and a way to share them with a new generation.”

MEZŌ’s menu celebrates the spirit of spitiko, meaning “homemade,” featuring home-style Greek dishes, generational family recipes, and beloved street food favorites prepared with imported Greek extra virgin olive oil and traditional seasonings.

Signature offerings will include:
Slow-cooked specialties and flame-grilled favorites such as chicken gyro, pork souvlaki, biftekia (Greek meat patties), and paidakia (grilled lamb lollipops)
Traditional comfort dishes including moussaka (beef and eggplant lasagna), pastitsio (baked Greek lasagna), and gemista (stuffed peppers)
House-made soups like avgolemono (lemon chicken) and lentils (fakes)
Classic sides such as roasted lemon potatoes and fasolakia (string beans)
A wide selection of meze, fresh salads, and pitas

A convenient grab-and-go section will offer vibrant salads, house-made dips, yogurt parfaits, and traditional desserts including baklava and loukoumades. The beverage program will feature frappe, espresso and coffee from Stratos Coffee, imported Greek soft beverages, and a curated selection of Mediterranean beers, wines and spirits. In the coming months, MEZŌ will introduce weekend dining service featuring craft cocktails, weekly programming, and monthly bouzouki nights. 

Shabo Telti-Kuruk: A Taste of Ukraine

Have you ever tasted a wine from Ukraine? Ukraine has a lengthy history of winemaking, extending back nearly 3000 years. At one point, Ukraine was the largest wine producer in the U.S.S.R., but Soviet changes destroyed many of their vineyards, forcing them to produce high-volume, high-alcohol wines. And with the current war in Ukraine, wine production is difficult, although some wineries are still trying to produce quality wines. 

Only a small amount of wines from Ukraine are currently exported to the U.S., and one of the newest importers is Spyrt Worldwide, which was established by three military veterans a few years ago. One of their major imports are the wines of Shabo Winery, and Victoria Hill Wine, Spirits & Gourmet, in Melrose, now carries two Shabo wines. 

The Shabo Winery was founded in 2003 by Vaja Iukuridze and his family, and is located in the village of Shabo, which the region has a 2000 year old history. Back in 1822, Swiss colonists established vineyards and winemaking in this region. When Vaja got involved, the area only possessed a run-down factory, so he had to build a new facility and plant more vineyards. In over 20 years, Shabo has become one of the largest wineries in Ukraine, owning about 1200 hectares of vineyards, growing over 20 different grapes, and producing about 15 million bottles annually. 

One of the grapes they grow is a native variety, a white grape called Telti-Kuruk, who name roughly translates as "fox tail," possibly due to the look of its grape bunches. The first mentions of this group extend back at least to the 16th century. This grape grows primarily in the Shabo region, with some vines over 50 years old, and total plantings equal about 70 hectares. The Shabo winery grows over half that amount, about 43 hectares. The grape can be used to make white wines, sparkling wines, dessert wines and can even be eaten as a table grape. 

The 2023 Shabo Telti-Kuruk Reserve ($27.99), with a 11.5% ABV, presents a compelling case for this native Ukrainian grape. However, information on its production is elusive. It's a light wine, with an alluring aroma of stone fruit, floral notes and a touch of ginger. On the palate, it possesses a complex melange of flavors, from peach to lemon, herbal notes to a subtle nuttiness. There's also a hint of brininess, with a mild floral element. Elegant and balanced, with lively acidity and a lengthy, pleasing finish. Absolutely delicious!

This wine would pair well with seafood, light chicken dishes, cheese, and more. I've never tasted this grape before, but this wine impressed me, and I see much potential with this native grape. It receives my hearty recommendation, and you really should taste it. 

And please check out my recent Rant, Wine Activism & Ukraine, which gives you more reasons to experience Ukraine wine.

Rant: Advice For Attending The Boston Wine Expo

Upcoming this weekend, Saturday March 7 & Sunday March 8, the Boston Wine Expo will return for its fourth year, once again at the Park Plaza Hotel. The 2-day event will feature over 100 participating wineries from the U.S. and the rest of the world. I've attended the prior three Expos and plan on attending the Expo this Sunday as well. Based on my experiences, I want to offer some advice for others who plan to attend the Expo this weekend.

At the Expo, you'll be confronted with hundreds of different wines and spirits, which can be overwhelming. There's no way, in the limited, two-hour period of your tasting session, that you can taste all of the wines, or even a large percentage, so what should you do? What's the best strategy to handle this intimidating dilemma? What other advice should you know about attending such a large-scale wine event? 

Though many don't like to discuss it, there's always a contingent of attendees that go just to get drunk. I don't advise anyone to do this. Instead, have fun, taste wine, but don't over do it. You'll want to remember what you experienced and tasted. Use this opportunity to learn about wine, to find new favorites, and to socialize with other wine lovers. If you just want to get drunk at the Expo, why not just stay home instead or go to a bar?

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What's my best advice for attending these Grand Tastings? Like many endeavors, the key is in your preparation. Don't just show up and drink, especially if you want to learn anything. Take some time and make a plan.  

Initial Planning

1) When attending the Grand Tasting, the sheer number of wines available for tasting is intimidating. To make the most of your limited time at the Expo, you shouldn't just show up at the Expo and wander around tasting wine. You'll probably miss plenty of wines you wished you had tasted. Instead, I strongly recommend that you make a plan beforehand, deciding which wine regions and/or specific wineries tables you want to visit and taste. Check the list of Participating Exhibitors (which currently lists only last year's exhibitors) to see which wineries will be at the Expo and select a number you want to visit.  You can also check out my own Recommendations.

2) When choosing which winery tables to visit, I recommend that you don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. Never had Croatian wines? Then make an effort to venture to their table and try some of their wines, from Posip to Plavac Mali. Never had Greek wines, then check out their wines made from grapes like Xynomavro and Agioritiko. Seek out other wines from Portugal, Georgia (the country), Massachusetts and elsewhere. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different. Make the Expo an opportunity to explore the wide world of wine.

Pre-Expo Preparation

3) How will you get to the Expo? Remember that you will be tasting lots of wines so you may not be able to drive home safely. No one should ever drink and drive! So, if you can, take public transportation, book a nearby hotel room, get an Uber, or have a designated driver. Please don't drink and drive. That is the most important advice in this entire post. DON'T DRINK & DRIVE!!

4) Eat a hearty breakfast or lunch before going to the Expo. If you're going to be tasting all that wine, you should have a full stomach to help nullify some of that alcohol. If you go on an empty stomach, the alcohol will hit you harder and quicker, and you won't last long. There will be some very limited food available at these events, but it's much better to start off with a relatively full belly before you even get there. And after the Grand Tasting, you could walk somewhere close to have lunch or dinner, to continue soaking up all that alcohol. 

5) Dress comfortably, noting that there is always the potential you might spill wine on your clothes. So leave those white shirts, blouses, pants, etc. home. It's a casual event so there's no need to get all dressed up, though you are welcome to do so if you desire. Just beware of the possibility of wine spills. It's also very important to wear comfortable shoes as you will be on your feet for at least a couple hours, walking around the tasting rooms. 

6) Please don't wear perfume or cologne as they will interfere with your ability to properly smell the wines, and will also interfere with the ability of other people to do the same. It's very important for a number of attendees to be able to smell all of the aromas within the wines. That becomes so much more difficult when a strong perfume or cologne clouds their sense of smell. So please show consideration for your fellow attendees and don't wear it.

7) Make sure all your electronics, such as your camera and smartphone, are fully charged. It's a pain when your battery dies half way through the Expo and you are unable to take any more photos. You might also be posting to social media while at the Expo so you want sufficient power in your smart phone to keep you going for the while event.

At The Expo

8) When you are tasting wines, please spit. Every table should have at least one spit bucket available. Every sip you swallow adds to your alcohol level and if you don't spit, you'll soon find yourself intoxicated. Even small sips can add up quickly. Once you're intoxicated, all of the wines will start tasting good to you and you probably won't learn anything. Spitting is the only way to navigate through a large number of wines, trying to discern which new wines appeal to you. So spit, spit, spit! At the very least, minimize the amount of wines you swallow and spit out the rest.

9) While you're tasting wines, take frequent breaks to drink water and eat snacks to help cleanse your palate. There will be a few vendors selling snacks at these events, such as cookies and candies. Water is also necessary to stay hydrated and the Expo usually has plenty of free water available. All of this will help keep your palate sharp and also try to limit the effect of all that alcohol.

10) Carry some napkins in your pocket. They will help if you spill any wine, letting you quickly blot up such a spill. In addition, your wine glass is likely to get a little sticky after you've tasted a number of wines and a napkin can help clean off your glass for continued tasting. Plus, if you nibble on some food, an extra napkin can come in handy.

11) If you really enjoy a wine, ask questions about whether it is available or not. Unfortunately, not all of the wines poured at these events may yet be available in Massachusetts. If it's available, they should be able to tell you the name of the distributor. Write that info down as it will help you locate the wine later. You can go to your local wine store with that info and they should be able to get the wine for you.

12) If you find a new wine you enjoy, how will you remember it? You can take notes, writing down the name of the wine, or use your cell phone to take a picture of the wine bottle label. Nothing is worse than tasting a great wine but later forgetting its name. You will taste plenty of wines at the Expo so the only way to ensure you remember which ones you enjoyed are to take notes or pictures. Taking a photo of the label is easy and you'll be very glad later that you have a record of your favorite wines.

13) Bring cash or a credit/debit with you just in case you want to purchase anything at the Expo. There will be some food vendors selling their items, as well as other lifestyle vendors, selling everything from jewelry to culinary knives. Some of these vendors offer special deals for Expo attendees so you can save some money off their regular prices.

14) Most importantly, make sure you have fun!

Maybe I'll see you at the Boston Wine Expo this weekend!

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) This St. Patrick’s Day, Margaritas Mexican Restaurant will be infusing a taste of Ireland into the mix. On March 17 – fittingly, a Taco Tuesday – the Mexican watering hole will be pairing any of their signature taco plates with a pint of Guinness for only $10. The taco plates – with three per order and all the fixings – include fish, chipotle chicken, grilled Baja haddock, Americano, shrimp, carnitas elote, birria, grilled veggie, and steak al carbon creations.

Additionally, available throughout the month of March, Margarita's will feature Over the Rainbow ($12.50-$13) as its “Margarita of the Month.” Crafted with Tarantula tequila, sour apple liqueur, and house made Squeeze – their signature margarita mix made fresh in-house daily – the bright green drink is finished with a sour rainbow ribbon and marshmallows.

2) In March, everyone’s favorite bunny is hopping into town to host an early Easter Bunny Brunch for festive families on Boston’s Waterfront and in Wayland.

On March 14, the Easter Bunny will host a magical morning at Coach Grill in Wayland. While kiddies patiently await the arrival of the cuddly rabbit with festive activities, settle in for a leisurely brunch with table reservations for up to 12 guests. Kids’ tickets ($20) include their choice of an entrée – a pick of Funfetti bunny pancakes or a waffle with maple syrup and whipped cream, or bunny mac and cheese – followed by a “dirt cup” dessert with chocolate mousse, chocolate cookie crumble and chocolate egg candies. 

For adults, Coach Grill will feature its signature brunch menu enhanced with standout specials like Italian wedding soup with mini meatballs and fregola ($12); a spring salad ($16) with the option to add on a protein; stuffed crêpes with cream cheese frosting and fresh strawberries ($16); chicken and waffle benedict with hollandaise and arugula salad ($24); an Easter quiche with roasted leeks, ham, gruyere and a baby greens salad ($19); and, for dessert, a strawberry shortcake with macerated strawberries and whipped cream ($14). During the little ones’ meet-and-greet with the Bunny, a professional photographer will be on-hand to capture the memorable moment before kids depart with an Easter basket filled with sweet surprises. 

Reservations are required via Tripleseat. For more information, please call (508) 358-5900 

On March 28, the Easter Bunny will hop to Joe’s Waterfront at the Boston Harbor for a brunch appearance. In between signature photo ops, kids will test their artistic skills with craft projects. Little ones can order up specials like Funfetti bunny pancakes ($14), mini Joe’s beef sliders ($12), or a cheesy flatbread ($10) while washing it down with kid-friendly drink specials ($9) like the Cottontail Cloud with cream soda, cotton candy and a marshmallow Peep, or the Bunny Punch with lemonade, Sprite, pineapple, vanilla ice cream and sprinkles. At the finale, burrow into a bunny-themed cupcake ($8). 

In addition to its traditional weekend brunch menu, there are adult specialties like caramelized carrot soup with toasted pepitas ($13); a spinach and apple salad with pecans and feta ($18); lobster mac and cheese topped with buttered crumbs ($31); Bananas Foster French toast with cream cheese frosting and maple syrup ($21); and shakshuka with stewed tomatoes, roasted onion and garlic, poached egg and crispy bread ($23). Cocktails features ($19) include the Lemon-Blueberry Sparkler with vodka, lemon juice and muddled blueberries; Main Peeps with tequila, lime, orange, Peep syrup and edible glitter; and Mini Egg Espresso Martini with vodka, Kahlua, espresso, chocolate milk, walnut bitters and chocolate mini eggs. 

Reservations are recommended via OpenTable. For more information, please call (617) 367-8700.

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) On February 19, from 6:30-8:30pm, Howling Wolf Taqueria, in Salem and Portsmouth, New Hampshire, is back with another “Pack Night” featuring musical bingo. As the DJ spins music clips, stamp your bingo card identifying the right tune, and the first to hit the pattern wings. To the victors? Wolf merchandise and gift cards.

And for National Margarita Day, on February 22, Howling Wolf Taqueria will feature margaritas at wallet-friendly prices. All original and classic-flavored margaritas – strawberry, coconut, peach, mango, passionfruit, cherry, raspberry and blood orange – are available for only $6 (regularly priced at $9.95 each). For those looking to live in the lap of luxury, upgrade to Patrón for only $9.99.

2) On February 22, for National Margarita Day, Margaritas Mexican Restaurant will showcase a collection of value sips: original and classic flavor margaritas ($6), including strawberry, raspberry, mango, black cherry, peach, passionfruit, pineapple and watermelon; Patrón margaritas ($9.99) served in a souvenir cup*; and, because sharing is caring, Patrón Trees ($39) with your pick of four classic flavor margaritas served in individually-sized Patrón bottles.
*Souvenir cups available while supplies last.
Available at participating Margaritas Mexican Restaurant locations in MA, ME, NH, NJ and CT