Thursday, August 8, 2013

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
1) This August, Boston’s North End will celebrate the 103rd annual Fisherman’s Feast on Fleet Street, the oldest continuously running Italian festival. Prezza’s Executive Chef & Owner Anthony Caturano is embracing the tradition, which dates back to 16th century Sicily, by offering curbside Italian “street food” in front of Prezza during the Feast.

From August 16-18, Prezza will serve up a quintet of traditional Italian fare specials, both day and night: Fried Arancini; Fried Whole Smelts; Porchetta Sliders; Tomato Braised Tripe Sandwich; and Zucchini Flowers.

Cost: “Street food” specials are offered at $12 each
Prezza’s regular menu will be available beginning at 5:30pm each night.

2) Forum Bar and Restaurant in Boston’s Back Bay is set to relaunch on August 15 with a new look, new feel, new chef and new menu. The restaurant will reopen its doors exactly four months after the April 15 Boston Marathon attack with a grand opening event to commemorate the occasion. The restaurant will open to the public for dinner service on Friday, August 16, with lunch and brunch in the following weeks.

 “Our restaurant has been- and will continue to be- a special destination in Boston. We are so proud of our staff and the team who has all combined efforts to help rebuild Forum into a new and exciting place for our guests to enjoy,” said General Manager Chris Loper.We look forward to inviting our loyal guests, fellow Bostonians, and guests from around the world back to our wonderful new restaurant.

Guests will notice a brand new bar at the front of the restaurant and a colorful rich décor on the first floor with numerous seating options from booths to a communal table and hi-top tables. The exterior façade has been completely redesigned with the new Forum Bar and Restaurant logo and new outdoor awnings. Guests will enjoy the welcoming seasonal patio and al fresco lounge area, as well as the fresh look of the interior, which combines a comfortable, yet upscale feel that compliments the creative new menus featuring inspired dishes focusing on local, seasonal ingredients. There will also be a strong focus on gluten-free menu options. Brunch will be served on Sundays and the bar and lounge will continue to be a popular after-work meeting place. Brunch will be served on Saturdays and Sundays.

The culinary program at the new Forum Bar and Restaurant will be overseen by up and coming Executive Chef Dan Schroeder, who has spent several years working at prestigious country clubs across New England. Prior to that, Schroeder spent time in kitchens on the West Coast- including resorts in Oregon and Hawaii. Schroeder is a graduate of the New England Culinary Institute. The beverage program at Forum Bar and Restaurant was a collaboration between Forum Bar Manager Pete Polselli and mixology and spirits educator, Troy Clarke. Together, they have created a thoughtful mix of seasonal and classic cocktail list that will rotate several times a year. Fresh fruits and infusions are created in-house to give guests cocktails that are flavorful, pure and clean.

Forum is open Monday through Saturday from 11am-1am and on Sundays from 10am-1am. Forum serves lunch, dinner and brunch Saturdays and Sundays. For more information, call (857) 991-1831.

3) Haru’sHappy Hour” has expanded, offering more special deals. Available daily from 3pm-7pm and 10pm-close in the bar area, Haru’s revamped Happy Haru menu offers the following new additions: String Bean Tempura (curried salt - $4); Flash-Fried Shishito Peppers (sea salt - $5); Lobster Gyoza ($8); Short Rib Buns ($8); Chicken Wings (spicy garlic or teriyaki sauce - $8); Fish Tacos ($7); Chicken Yakitori ($5); Filet Mignon Yakitori ($6); and the Haru Wasabi Roll ($8). Haru still is offering the regular specials, as well: Edamame ($4); California Roll ($4); Spicy Tuna Roll ($5); Crunchy Spicy Salmon Roll ($5); and, Spring Rolls ($5).

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