Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Pedro Martinez is no stranger to a good old Boston rally. That's why he and his wife Carolina invite all of Boston to join them as they introduce and celebrate the runners of the first ever Pedro Martinez Charity Boston Marathon team at the Rally with 45 on Sunday, April 15, from 5pm-8pm.

Rally with 45 promises to be an epic night at a new Boston hot spot, as they rally for the Pedro Martinez Foundation Boston Marathon team. Rev up for the Boston Marathon by having a great time for an amazing cause. All proceeds go to the Pedro Martinez Foundation, which holistically educates and supports underserved children and families in Latin America and the United States.

Over the course of 10 years, they have reached and helped hundreds of thousands of children and families. They provide meals, clean water, education, scholarships, job training skills, day care services, hurricane relief and assistance, new home construction, sports education, and so much more. It is their belief that it "takes a village" to raise a child and support a family, therefore they truly rally around children and families, to allow them to have a brighter future today and tomorrow.

This is sure to be an unforgettable evening that includes:
Delicious Ballpark themed food and drinks
Upbeat music from our very own DJ
Special gifts
VIP Area with full dinner and Swag Bags
Dancing
And much more!

WHERE: The new Hurricane's at the Garden located at 150 Canal Street - just steps from TD Garden.
HOW: Tickets are $39 for general admission and $119 for VIP, and can be purchased at https://www.eventbrite.com/e/rally-with-45-tickets-44339164635.

2) Chef Daniel Bruce and Chef de Cuisine Keith Bombaugh invite guests to Meritage Restaurant + Wine Bar to celebrate the start of spring with an Early Spring Forage Dinner on Friday, April 6, from 7pm-10pm.  The Chefs will present a special menu featuring the freshest early spring ingredients with expert wine pairings to toast to the end of winter.

Full menu for the event is as follows:
Amuse
Vegan Oysters + Mignonette
Domaine Huet Sparkling Vouvray Loire Valley, France
White Out (Fluke Crudo, AAA White Asparagus, Enoki Mushrooms)
Cantina Terlano Winkl - Sauvignon Blanc Alto Adige, Italy
Woodland Anglotti (Morels, Ramps, Fiddleheads, Prosciutto)
Domaine Lafarge Vial Clos Vernay - Cru Fleurie Beaujolais, France
Maple Lacquered Duck Breast (Fava beans, Roasted Beets, Smoked orange Rum)
Qupé Black Label Syrah Santa Barbara, California
Rhubarb Consommé (Textures of Strawberry, Steamed Meringue, Basil)

Ticket are available on Eventbrite for $145 per person (including wine, tax, and gratuity) here: www.earlyspringdinner.eventbrite.com

3) On Wednesday, April 4th at 5:30 p.m., SRV’s co-executive chefs of Kevin O’Donnell and Michael Lombardi will continue their cicchetti takeover series with guest chef, Will Gilson of Puritan & Co.. Guests will be treated to Gilson's spin on cicchetti (or Italian small bites,) which will be served up complimentary in SRV’s sleek bar and bacaro area of the restaurant where guests can pair their gratis bites with Italian-inspired cocktails, amaro or a variety of wine by the glass and bottle. The complimentary cicchetti will be available until supplies last.

The menu will include:
Crispy potato with caviar, horseradish and celery leaves
Foie gras mousse with sticky toffee pudding and candied pistachios
Clambake “stuffies”
Tempura hen of the woods mushrooms with gribiche and leek powder

Reservations are not required. Featured cicchetti will not be available in main dining room.
For more information, please contact (617) 536-9500

4) The Wine Press, which is located in Brookline, is one of my favorite wine shops so I was happy to learn they will be expanding to a second brink-and-mortar location in the Fenway neighborhood. The new store, Wine Press Fenway, will be located at 200 A Brookline Ave., in the Pierce Boston residential high-rise across from Regal Cinemas. It should open sometime this summer.

“Since Jyoti and I bought the Wine Press we’ve wanted it to grow,” said Aaron Mehta, General Manager of the Wine Press and CEO of GORA, Inc. “We pride ourselves on constantly evaluating the offerings in the market and giving our customers great value throughout the store. We enjoy being a part of the Brookline community for the last seven years, and we look forward to ingratiating ourselves in The Fenway Neighborhood.”

The Wine Press Fenway will feature a modern custom-designed interior, attractive floor to ceiling wine racks, and a dedicated space for wine tastings. Not only will they sell wine, but as they do in the Brookline store, they also will be selling exciting beer and spirit selections. The Wine Press hosts free wine tastings every week and numerous other events each month to help introduce patrons to new drinking experiences. In 2017, the Wine Press offered over 800 different wines and hosted over 75 tastings. They will hold similar tastings and events at Wine Press Fenway.

I'm looking forward to their new Fenway location and will report back once it opens.

5) Kane’s Donuts is bringing the flavors of spring to New England with fresh, local ingredients like blueberries from Maine and honey from Peabody. The April flavors of the month include: a Honey Blueberry Pie Donut, Snickers Donut and an Old Fashioned Glazed Donut, along with a Gluten-free Chocolate Ganache Donut and Chocolate Coconut cupcake.

The Honey Blueberry Pie Donut is a light and airy yeast-style donut, filled with blueberry pie filling and dipped in the Kane’s signature honey glaze. The Snickers Donut is a yeast-style donut, frosted with Taza milk chocolate, topped with chopped Snickers and peanuts, and drizzled with a caramel swirl. The Old Fashioned Glazed Donut is an old-fashioned cake-style donut with a hint of nutmeg flavor, crispy on the outside and tender on the inside, and dipped in a honey glaze.

For the gluten-free April flavor, Kane’s has crafted a Gluten-Free Chocolate Ganache Donut, a rich chocolate cake donut dipped in a decadent chocolate ganache. The cupcake of the month is a Chocolate Coconut Cupcake, a devil’s-food cake base topped with a creamy vanilla frosting, then rolled in sweetened coconut flakes.

The above-mentioned flavors of the month are available at both Kane’s locations, Saugus and Boston, throughout the month of April.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Glass House in Cambridge has launched a new breakfast bar within the restaurant. From Monday through Friday, 7 am to 2 pm, the breakfast bar will serve tasty favorites from it's now closed sister cafe K2, as well as new coffee creations and dishes. Grab some early morning or post lunch energy from their coffee menu that includes creatively caffeinated concoctions including the Bees Knees, Hard Day, Lavender Latte and more. Or, fuel up for the day with savory specialities like the signature Spud Boats, Salmon or Avocado Toast, breakfast Burrito Bowls and more.

Check out the full breakfast bar menu here.

2) It's March and that means Kane’s Handcrafted Donuts is rolling out new Donut Specials, including three decadent flavors: the Pistachio Donut, the Chocolate Marshmallow Donut and the Reese’s Cup Donut.

The Pistachio Donut is a yeast-style donut dipped in glaze made from roasted, ground pistachios and Kane’s signature honey glaze, topped with pistachios. The Chocolate Marshmallow Donut, a yeast-style donut filled with marshmallow filling then iced with Taza Chocolate frosting and finished with a dollop of marshmallow. The Reese’s Cup Donut is a yeast-style donut, covered with milk chocolate Taza frosting, drizzled with Teddie Peanut Butter and topped with whipped cream and a piece of a Reese’s Cup.

I'm a big fan of both the Pistachio Donut and Chocolate Marshmallow Donut.

For the gluten-free March flavor, Kane’s has crafted the Gluten-Free Blueberry Blast Donut, a blueberry cake style donut dipped in blueberry-infused honey glaze. The cupcake of the month is a Vanilla Cupcake with Chocolate Frosting, a classic that everyone loves.

All the above-mentioned flavors of the month are available at both Kane’s locations throughout the month of March.

3) On Tuesday, March 13, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner featuring pours originating back to one of the most impressive winery estates in Tuscany, Italy. Known for its rich culture and history dating back to 1560, the Collazzi Estate was privileged with the artistry of Michelangelo when he was commissioned to design and create the estate’s Villa amongst the countryside property south of Florence.

Representing the revered Collazzi collections and his home country, Alberto Torelli’s knowledge for winemaking and agriculture originated from his family’s roots and became a life-long passion. In 2005, Torelli joined the Collazzi team and spearheaded plans to enhance and modernize the techniques of the winery’s winemaking processes. Collazzi Estate’s sandy and clay soils, rich in limestone, with an abundantly rocky texture, make home to grapes of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and a small amount of traditional varieties.

The Collazzi Tuscan wine dinner menu will be presented as follows:
HORS D’OEUVRES
Crab-Stuffed Zucchini Blossom, Avocado Crema
Cod Cake, Lemon Garlic Aioli
Foie Gras Terrine Crostini, Port Reduction
Collazzi “Otto Muri,” Toscana Bianco IGT, 2016
FIRST COURSE
Seafood Charcuterie (octopus mortadella, salmon rillettes, smoked trout)
Collazzi “Libertà,” Toscana Rosso IGT, 2014
SECOND COURSE
Grilled Swordfish (romesco sauce, braised baby artichokes, lemon oil)
Collazzi “Libertà,” Toscana Rosso IGT, 2015
MAIN COURSE
Parmesan Pine Nut-Crusted Lamb Loin (maitake mushrooms, spring onion polenta, blackberry demi-glace)
Collazzi Toscana Rosso IGT, 2015
CHEESE COURSE
Taleggio, Aged Gouda, Pecorino Romano
Collazzi “Bastioni,” Chianti Classico DOCG, 2015

COST: $110 per person, excludes tax and gratuity
Reservations required by calling 617-530-9397

4) SRV’s co-executive chefs of Kevin O’Donnell and Michael Lombardi bring back their popular cicchetti takeover series with guest chef, Justin Shoults of Oak + Rowan, on Wednesday, March 7th in its new after-work time of 5:30pm – 7:30pm

Guests will be treated to Shoults spin on cicchetti to the likes of; Beer Tartar + Caviar (potato crepe, smoked egg, horseradish,) Baby Artichoke (stracciatella, carrot panna cotta,) Duck Polpette (pear mustard, caraway,) and Grilled Cuttlefish (cod pate, panisse, meyer lemon.) Chef Shoults will join O’Donnell & Lombardi in SRV’s sleek bar and bacaro area of the restaurant where guests can pair their gratis bites with Italian-inspired cocktails, amaro or a variety of wine by the glass and bottle.

Reservations are not required. Featured cicchetti will not be available in main dining room. For more information, please contact (617) 536-9500

5) Puritan & Company Chef/Owner Will Gilson, Wine Director Peter Nelson, and the Puritan & Co. team invite guests to join them for the upcoming Totally Fried Fizz Fest. Rumor has it sparkling wines are amongst the most diverse and versatile wines for food pairings and the wine nerds agree - both sweet and savory fried foods are a divine partner with all things bubbly.

The Totally Fried Fizz Fest will be held on Thursday, March 15, form 6:30pm-10pm, and will offer an introduction to the diversity of styles and tastes of sparkling wines served alongside the tastiest fried foods. From funky reds to Grand Cru Grower Champagne, the industry-style tasting will allow guests to try dozens of wines from all over the world from various grape varietals exhibiting a full array of colors and flavors.

Tickets cost $70 and can be purchased on Eventbrite at: https://www.eventbrite.com/e/totally-fried-fizz-fest-part-deux-tickets-43361966810?aff=eac2.

This should be a killer event! Peter Nelson really knows his wine and Will Gilson will certainly provide some great food.

6) The New England Center for Arts and Technology (NECAT) is pleased to welcome legendary Chef Jacques Pépin on Friday, March 30, from 4pm-7pm, for a cooking class and cocktail reception. Meet culinary icon Chef Jacques Pépin at an intimate cocktail reception and receive a complimentary signed copy of Chez Jacques, while supporting NECAT, a local culinary job training organization.

Guests will sit in on a cooking demo with Chef Jacques Pépin in NECAT's beautiful, state-of-the-art culinary amphitheater. A cocktail reception follows, with delicious hors d'oeuvres prepared by NECAT students. Chef Pépin is a world-renowned French chef, television personality and author who, together with Julia Child and James Beard, redefined the way Americans view food and dining. Boston is near and dear to Chef Pepin’s heart, as he often visited and cooked with his friend Julia Child in Cambridge and has been a faculty member at Boston University for many years.

After a long and wildly successful career, Chef Pepin has launched the Jacques Pépin Foundation to help support organizations like NECAT, which help disadvantaged individuals enter his beloved industry. NECAT is grateful and excited to welcome the distinguished chef to NECAT in Boston.

NECAT, a registered nonprofit, provides chronically unemployed and underemployed adults with a pathway to long-term employment in the food services industry. The program is tuition free and open to adults looking to commit to full-time employment in order to make a positive change in their lives and achieve economic self-sufficiency. NECAT’s participants face serious barriers to employment including lack of training, substance abuse recovery, homelessness and recent incarceration. Since 2013, NECAT has enrolled close to 500 students with 71% of graduates moving on to successful employment.

NECAT is a very worthy organization, once which has impressed me with its dedication and passion in giving a second chance to hundreds of people, instructing and preparing them for culinary careers. I've been to a few different NECAT events and have listened to a number of inspirational stories. I strongly encourage you to buy tickets to this event and support NECAT!

To purchase tickets, go to: www.jacquespepin.eventbrite.com

7) Chef Tony Maws is delighted to welcome his good friend Liz Vilardi, local wine pro, restaurateur and co-owner of Central Bottle, for a very special “Dinner with Tony & Liz” at The Kirkland Tap & Trotter on Thursday, March 8, at 6:30pm. This dinner will be a collaboration among friends, with Tony serving savory and soulful dishes inspired by his recent trip to Israel, and Liz selecting wine from an all-female winemaker lineup.

“When Tony called and invited me, of course I said Yes!” shares Vilardi. “March 8 is International Women’s Day, so what great timing to pour wine and tell stories from some of my favorite French and Italian female winemakers!” Vilardi has always been a huge supporter of female winemakers, often hosting Female Winemaker events at her past restaurants, Belly and The Blue Room. “It will be nice to be in a restaurant again, and to be working with Tony. To have the opportunity to pair wine with a good friend who also happens to be a very accomplished chef and is creating dishes inspired by his recent trip to Israel – it doesn’t get much cooler than that!”

The Menu will be as follows:
First
Beet and Rose Hummus, Pistachio, Grilled Flatbread
Salad of Cabbage, Avocado, Labneh and Pine Nut
Salad of Cauliflower, Cubanelle Pepper, Za’atar
Eggplant, Aleppo Chile, EVOO and Tahina
Second
Grilled Portuguese Sardines, Preserved Lemon, Cilantro, Olives
Grilled Carciofi Alla Giudia -- Artichokes Jewish Style
Third
Wood Fire Roasted Lamb Shoulder, Zhoug
Freekeh Pilav, Almonds, Currants
Grilled Baby Vidalia Onions, Amba Sauce
Dessert
Malabi, Cara Cara Navels, Dates, Peanuts

The Wine:
Patricia Boyer-Domergue, Clos Centeilles from Minervois in the South of France
Elisabetti Fagiole, Sono Montenidoli, Tuscany, Italy
Elena Panteleone, La Stoppa, heart of Italy

Cost: $95
Tickets are available for “Dinner with Tony and Liz” on Eventbrite. The link: https://www.eventbrite.com/e/dinner-with-tony-and-special-guest-liz-vilardi-tickets-43491563437?aff=es2

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) On Sunday, December 31st, Bar Boulud, Boston, invites guests to ring in 2018 with a festive and elegant Five-Course Prix-Fixe New Year’s Eve Gala Dinner. Beginning promptly at 8:00 p.m., revelers will gather in the lobby of the adjacent Mandarin Oriental, Boston hotel for a welcome reception, complete with celebratory sips and decadent canapés such as: fresh Oysters topped with a Champagne gelée and Citrus Cured Scallops laced with caviar and crème fraîche.

As the night progresses, guests will be seated at 9:00 p.m. in Bar Boulud where they will enjoy a five-course dining experience featuring savory French-inspired dishes including: Rohan Duck Breast, tender Wagyu Beef and Aurora, a delectable dessert comprised of hazelnut milk chocolate cream, raspberry espuma, and moelleux au chocolat crafted by Pastry Chef Robert Differ.

While diners treat their taste buds, live jazz music will add to the evening’s ambiance. Enhancing the experience further, guests will also have the option to add a wine pairing with each course, hand-selected by Sommelier David Bérubé.

Cost: $195 per person (optional sommelier-selected wine pairings for $125 per person)
To make Reservations, please call 617-535-8800

2) Hanukkah begun on December 12th and will continue to the 20th. Kane’s Handcrafted Donuts is celebrating Hanukkah by offering Sufganiyot, mini-jelly donuts traditionally eaten during the celebration of Hanukkah.

These deep-fried Israeli delicacies commemorate the miracle of one night of oil lasting for eight in the ancient Holy Temple in Jerusalem. Kane’s Sufganiyot are filled plump with raspberry jam and sprinkled with powdered sugar.

In modern Israel, over 18 million sufganiyot are consumed in the weeks around the holiday. More people enjoy the fried treat than fast on Yom Kippur, the holiest day in the Jewish calendar. The Israeli Defense Forces also purchase more than 50,000 of the donuts each day of the eight-day holiday to boost the morale of its troops.

These donuts are available for order by the dozen at both Kane’s locations, in Saugus and Boston.

3) Loco Taqueria + Oyster Bar, South Boston’s funky neighborhood taco joint, is launching Winter Lunchin’ Land starting this Friday, 12/15 at 11:30am to 5pm and running until the end of January. Normally, Loco Taqueria is not open for lunch. Winter Lunchin’ Land also kicks off with live entertainment from Sam Chase this week from 1-5PM, the artists for the following weeks will be announced via social media.

Winter Lunchin’ Land has all of the Loco favorites from Executive Chef Matt Drummond’s such as ten different Tacos (such as General Tso, Chicken Tinga, and Cola Pork Carnitas), Tuna Ceviche, Grilled Street Corn, Sheet Pan Nachos, Lobster Toast, Bacon Guacamole, and Loco Taco Salad.

Accompanying the menu are a number of new winter cocktails from Beverage Manager Kaitlyn Fischer. These new cocktails are available during Winter Lunchin’ Land only, including:
The Grinch - tequila, crème de menthe, rumchata, bailey’s, candy cane rim
Cousin Eddie (National Lampoon’s Christmas Vacation) – vanilla vodka, amaretto, brandy, Averna, chocolate, whipped cream
Ralphie (A Christmas Story) – Captain Morgan, Averna, angostura bitters
Sticky Bandit (Home Alone) – cabrito reposado, Werther’s cinnamon mixture, lemon, garnished with Werther’s candy rim
Dallas, Denver, Orlando (Four Christmases) – mezcal, grapefruit juice, pineapple rosemary simple, grapefruit bitter
Billy Mack (Love Actually) – Myers rum, lime, banana, cardamom, sherry, orange bitters
Kevin McAllister (Home Alone) – two scoops vanilla ice cream, Captain Morgan, root beer, chocolate sprinkles

Make Reservations by calling 617-917-LOCO

Kane's Donuts: December Specials, Farmer Willie's Ginger Beer to Privateer Rum

Who doesn't love a fresh, delicious donut? You can enjoy them all day, and not just for breakfast. They come in a myriad of flavors, ensuring that they appeal to everyone, no whatever your personal preference.

As I've said before, "Donuts can be such a hedonistic pleasure, especially when they are made by small, independent shops who truly care about crafting a tasty donut. The large chains cannot compete in quality and taste with these small shops." These independent shops often charge more for a donut than you'll pay at one of the large chains, but they are well worth the extra cost, for their freshness, higher quality, better ingredients, and craftsmanship.

Located in Saugus, a short distance off Route 1, is a famous donut institution, Kane’s Donuts, which has been producing excellent donuts and baked goods for over 60 years. Check my prior post for more background information on Kane's. They have opened a location in Boston and will be opening another spot on Route 1 at Essex Landing. Yesterday, I visited their Saugus location, which has its own small parking lot as well as some on-street parking. There are tables outside, which are best when the weather is warm, and several tables inside.

Every month, they offer several special new flavors and I was invited, as a media guest, to check out their December specials as well as a couple of their regular donuts. Mid-morning, the shop was constantly busy, with new customers walking in the door on a regular basis. Their monthly specials will be available throughout the month of December at both of their locations, Saugus and Boston. And after my tasting, I highly recommend you drop by to check out these new donuts.

Donuts cost $2.25 each, with no discount for a dozen. That might be more expensive than you'll find at the major chains, but Kane's donuts are certainly worth the added cost, due to their greater size, higher quality and better taste. In addition, their donuts are less expensive than the newer independent donut shops in the Boston-area, where donuts usually run from $3.00-$4.00 each. You can also order Muffins ($2.75) or Cupcakes ($3.85). Plus, you can order one of their legendary, huge Coffee Rolls for $12.95, which can easily feed four or more people, or even get a Small Coffee Roll for only $4.00.

One of their iconic donuts is the Honey Dip, a yeast donut made with local eggs, butter, & flour and glazed with organic honey. The fresh donut itself is light, airy and moist, with a tasty sweet glaze that doesn't overwhelm. It's exactly what you want from a Honey Dip and there isn't a large donut chain which can come close to matching the quality and taste of this Honey Dip.

Another one of their standard donuts, a more unique creation, is the Créme Brulee, which is also a yeast donut that is filled with a vanilla-bean custard. The donut is then dipped in a honey glaze and caramelized by a hand torch. The brûlée crust was perfect, that thin, crunchy sugar layer which is one of the best parts of a créme Brulee. The donut itself was light and airy, with a creamy custard and a delicious vanilla flavor. The combo of textures was appealing and this was an amazing donut, highly recommended.

As for the December specials, the first is the Farmer Willie’s Ginger Beer Donut, based on a collaboration with Farmer Willie’s Craft Ginger Beer. Back in 2008, Willie Fenichel, aka "Farmer Willie," who worked as a goat farmer, started home-brewing ginger beer in his Cape Cod kitchen. Eventually, he partnered up with two two Brown University students, Nico Enriquez and Max Easton, to sell the ginger beer commercially. In March 2017, they moved their brewing operations to the Isle Brewers Guild in Pawtucket, Rhode Island, so they could increase production.

Farmer Willie’s Craft Ginger Beer is made from cold-pressed ginger, cane sugar, fresh lemon juice, molasses, and nutmeg. Each batch requires about 1,000 pounds of fresh ginger. The ginger beer contains ¼ of the sugar of other ginger beers, is gluten free, and has an alcohol content of 4.5%. During the Fall and Winter, they also produce a special Extra Ginger Beer, which is made with twice the amount of ginger and there is also a bit of cayenne pepper added.

The Farmer Willie’s Ginger Beer Donut is cake-style gingerbread donut which is first dunked in a glaze made from the Extra Ginger Beer and then topped off with a honey glaze. (Please note that the donut is not alcoholic as the alcohol burns off during the cooking process.) The donut itself has a pleasing gingerbread flavor and texture, with a prominent ginger flavor from the glaze, which is nicely balanced with the sweet honey glaze. There are more subtle spice flavors in the donut with a whisper of heat from the cayenne. Enjoy this ginger beer donut with a glass of dark Rum and have your own unique version of a Dark n' Stormy cocktail.

Another December special is the Privateer Eggnog Donut, based on collaboration with Ipswich-based Privateer Rum. Privateer Rum is a local distillery that produces some delicious Rums. For some background on Privateer, check out a couple of my previous articles: Privateer Rum: Silver Reserve to True American and Andrew Cabot of Privateer Rum: History, Cheese & Jazz. However, it's time that I returned to the distillery, to see the changes and developments since my prior visit, such as their hire of a new Head Distiller, Maggie Campbell, as well as their new Rums and other spirits.

The Privateer Eggnog Donut is a cake-style donut made with Pure Country Eggnog and Privateer Silver Reserve Rum, and loaded with freshly ground nutmeg then dipped in a honey glaze. Kane's states that the Privateer’s Silver Reserve Rum "...boasts flavors of cocoa bean and cocoa butter plus baked pineapple, brown sugar, molasses, and clove." (Please note that the donut is not alcoholic as the alcohol burns off during the cooking process.) I've long enjoyed the Privateer Silver Reserve Rum so I was intrigued by the idea of this donut. It's taste certainly brought to mind Christmas spices with hints of tropical fruit and a touch eggnog flavor. A nicely balanced and tasty donut, this is perfect for the season.

“We take pride in staying true to our roots here in New England and supporting other local and like-minded companies, and always using local ingredients when possible,” said Paul Delios, co-owner and president of Kane’s Handcrafted Donuts. “The holidays are about family and traditions and so are we. That’s exactly why we are partnering with Farmer Willie’s and Privateer to create donuts that pass on the holiday spirit and flavors to families this season.”

A third holiday special was the Kane’s Chocolate Candy Donut, which is a chocolate cake-style donut with a peppermint frosting that is topped with crushed candy canes. The rich, moist chocolate donut was pleasantly enhanced by the minty, creamy frosting as well as the crunchy candies, which also added a nice textural element. If you love chocolate and mint, this will surely please you on several levels.

Finally, their December Gluten Free option is the Chocolate Coconut Donut, a cake-style chocolate donut dipped in honey glaze and then rolled in shredded coconut. As you can see, it is loaded with coconut, which appeals to the coconut-lover in me. The donut possesses a rich chocolate flavor, with plenty of sweet coconut, and you would never know this was gluten-free. It simply is a delicious donut which I'd recommend whether you need gluten-free or not.

If you haven't ever visited Kane's Donuts, or it has been awhile since you last visited, you need to make the trip there soon and sample their delicious donuts or maybe go for one of those massive coffee rolls. The December specials are available all month and once January arrives, they will have created a bunch of new specials for your culinary pleasure, potentially flavors like Almond Joy, Apricot and Marble. Forgot those large donut chains and support this independent shop instead. The large chains might be more convenient, but that convenience comes with a cost, lower quality donuts.  Kane's Donuts is worth the effort to seek out.

Kane's Donuts: March Specials

As I've said before, "Donuts can be such a hedonistic pleasure, especially when they are made by small, independent shops who truly care about crafting a tasty donut. The large chains cannot compete in quality and taste with these small shops." These independent shops often charge more for a donut than you'll pay at one of the large chains, but they are well worth the extra cost, for their freshness, higher quality, better ingredients, and craftsmanship.

Located in Saugus, a short distance off Route 1, is a famous donut institution, Kane’s Donuts, which has been producing excellent donuts and baked goods for over 60 years. Check my prior post for more background information on Kane's. They have opened a shop in Boston and will be opening another location on Route 1 at Essex Landing. Every month, they offer several special new flavors and last week, as a media guest, I checked out their March specials, which included three donuts, a muffin, and a gluten-free treat. Mid-morning, the shop was quite busy and there was almost not a seat available.

The Chocolate Marshmallow Donut is a yeast-style donut filled with marshmallow, iced with Taza Chocolate frosting and finished with a dollop of marshmallow.

This is a view inside the donut, showing all the sweet marshmallow inside. With a light and fresh yeast donut, the combination of rich chocolate and creamy marshmallow was delicious. This is the type of donut which you could add a scoop of ice cream and make yourself a donut sundae. I also like the fact they use local Taza Chocolate and I'll note that Kane's often uses local ingredients for their donuts and baked goods.

The Pistachio Donut was also a yeast-style donut which was dipped in a glaze made from roasted, ground pistachios and Kane’s signature honey glaze, topped with a few pistachios. The donut itself was so light and fresh, the type of donut that makes you want to devour several at a time. The pistachio glaze was tasty, with a nice pistachio taste which didn't overwhelm and wasn't overly sweet. It might have been nice though to see a few more pistachios atop the donut.

The Reese’s Cup Donut is also a yeast-style donut, covered with milk chocolate Taza frosting, drizzled with locally-made Teddie Peanut Butter and topped with marshmallow cream and a piece of a Reese’s Cup. I'm not a peanut butter fan, but I shared it with a couple others who enjoyed it very much, liking the balance of flavors and noting the freshness of the donut itself. Again, the use of local ingredients is compelling.

Gluten-free desserts sometimes get a bad rap, being accused of being flavorless or tasting strange. However, Kane's would change the minds of the haters out there as their own gluten-free products tend to be delicious and you would never know they were gluten-free. This month, they created a Gluten-Free Glazed Whoopie Pie.

You can see the inside of the Whoopie pie, noting the sweet marshmallow inside, surrounded by rich and moist devil's food chocolate donut. The glaze made this even sweeter, and I think it would have worked well even without the glaze. If you have a gluten allergy, you'll love Kane's gluten-free treats, and even if you don't have such an allergy, you'd love these treats too.

March's cupcake of the month is a Reese’s Cup Cupcake, a chocolate cake, smeared with Teddie Peanut Butter frosting and topped with a Taza dark chocolate drizzle and finished off with Reese’s Cup pieces. Again, those who enjoyed the Peanut Butter donut also enjoyed this decadent cupcake as well.

If you haven't ever visited Kane's Donuts, or it has been awhile since you last visited, you need to make the trip there soon and sample their delicious donuts or maybe go for one of those massive coffee rolls. The March specials are available all month and once April arrives, they will have created a bunch of new specials for your culinary pleasure. Forgot those donut chains and support this independent shop, which often relies on local ingredients.

2016: Top Ten Favorite Restaurant Dishes

What were some of my favorite restaurant dishes of the past year?

Let me continue the lists of my best recommendations and favorites of 2016. I have already posted three Top Ten Wine lists and My Favorite Wine-Related Items. Now I want to move toward food, and showcase my Favorite Restaurant Dishes of the past year.

This list includes ten dishes which I not only enjoyed immensely, but which I also found to be particularly compelling for various reasons. They might be especially delicious or something more unique, but all stand out for some particular reason, above the other dishes I have tasted this past year. These are the type of dishes I would order again and again, and which I would highly recommend.

This is certainly not a complete list but it is more a sampling of memorable dishes I have experienced and/or posted about over the past year. It is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This list is in alphabetical order, by name of the restaurant, and isn't in any order of preference. For more of my favorite restaurant dishes, you can just search my blog posts for the past year.

Campanelle with Chorizo Bolognese at Ciao! Pizza & Pasta (Chelsea)
For the second year in a row, this dish has made this list, because it is so absolutely compelling. It is hearty and delicious, with plenty of creaminess in the sauce, lots of spicy meat, and crunchy bits of chorizo. The house-made campanelle pasta is always cooked perfectly and is an excellent vehicle for the bolognese. Whenever I dine at Ciao, I almost always order this dish and it is consistently excellent. I should also note that everything at Ciao, from their other pasta dishes to their pizzas are also consistently excellent and any of those items could easily be on this list too.

Tonkotsu Ramen from OISA Ramen (Boston)
OISA Ramen does pop-ups at various locations and you need to check out one of their upcoming events. Chef Moe Kuroki makes a stellar bowl of Ramen. The plentiful pork belly melts in your mouth, like pork fat butter, and easily falls apart against the edge of a spoon. The broth is savory and complex, with an intense umami element, a salty edge and some heat from a peppery topping. The flavors are deep and balanced and it wasn't too salty in the least. It is like a bowl of liquid pig. The thin noodles have a nice bite to them, a good textural element. I could easily devour a second bowl of this compelling ramen, especially accompanied with an umami-rich Sake, like a Kimoto/Yamahai.

Lamb Carpaccio at Bistro du Midi (Boston)
Bistro du Midi is worthy of more attention that it receives and I've enjoyed a number of excellent meals there. The superb Lamb Carpaccio came with a cured egg yolk, castelvetrano olive, and rice crisps. The thinly sliced venison was silky smooth, with a nice, meaty flavor, and only a hint of a gamey taste (which was a nice addition). This is another dish which I could have enjoyed multiple dishes, chowing down all of that luscious lamb.

Hand Rolled Seaweed Pasta at Tasting Counter (Somerville)
At Tasting Counter, every dish is a work of art, carefully crafted, well-balanced, and delicious. Chef Peter Ungár is one of the top chefs in the Boston area and if you haven't dined here yet, you need to get here as soon as possible. This intriguing pasta dish was made with hen of the woods, sea urchin custard, anchovy, and bonito. It is a taste of the sea, full of umami and briny goodness, with a pleasing earthy element. Any of Chef Ungár's dishes could also end up on this list and I can't recommend Tasting Counter enough.

Neapolitan Wood-Fired Meatball Pizza at Posto (Somerville)
Posto has long produced some of the best pizza in the Boston area and on my last visit, I opted for the  Meatball pizza, with beef, pork & veal, topped by mozzarella, oregano and garlic. It is a hearty-sized pizza, loaded with toppings including ample, thin slices of garlic. The thin, slightly charred crust is delicious, both soft and crisp, and the meatballs are moist and flavorful. And I love all of the garlic atop the pizza. With the chillier temperatures of the season, this is a perfect comfort food, filling your belly and warming your soul.

Lobster Risotto at Ostra (Boston)
During my first visit to Ostra, at a wine lunch, I was entranced with the Lobster Risotto, with heirloom squash puree, which was filled with lots of sweet lobster meat. The rice was cooked perfectly, just that right consistency, and the broth was delicious and flavorful. One of the best Risottos I've had in some time. I need to return to Ostra very soon.

Crab Grilled Cheese at Luke's Lobster (Boston)
Seafood and cheese is a divisive issue in the food world but I think the combination can work with the right ingredients. This Crab Grilled Cheese, with plenty of sweet Crab meat, melted Gruyere cheese, and organic white bread was an excellent comfort food. The thin slices of buttery bread were grilled and crispy while the Gruyere added some creaminess and a nutty touch to the sandwich. The texture of the crab meat worked well, and overall it was tasty and satisfying.

Tater Tots with Bacon & Cheese at First House Pub (Winchester)
Though I haven't yet written my review of First House Pub, they are deserving of a shout-out for this dish. You receive a mound of crisp tater tots, smothered in melted cheese and bacon pieces. The cheese has been layered throughout the dish so almost all of the tater tots are covered. Too many dishes only place cheese atop the dish, leaving much of their dish cheeseless. That isn't the case here. This is top-notch comfort food as well as a nice accompaniment to an evening of drinking.

S'Mores at ArtBar (Cambridge)
In a cast iron skillet, this S'Mores dish was delicious and decadent, a fine blend of melted marshmallows and chocolate, with plenty of graham crackers you could smear with the melted contents. It helped too that we enjoyed it outside, on a slightly chilly evening, with heaters going on the outside patio of the ArtBar.

Devil’s Food Chocolate Sea Salted Caramel Donut at Kane's Donuts (Saugus)
What a fantastic donut! This is a cake donut, with a firm texture and a tasty dark chocolate flavor. This donut also has a creamy frosting with a bright caramel flavor, enhanced by the crunchy salt sprinkled atop the donut. I love the combination of sweet and salty, especially with chocolate, and this donut succeeds well in presenting a hedonistic pleasure. Kane's makes plenty of excellent donuts and this is one of their best creations.

What were some of your favorite restaurant dishes of the past year?

Kane's Donuts: Whiskey Glazed to Gluten-Free Donuts

Donuts can be such a hedonistic pleasure, especially when they are made by small, independent shops who truly care about crafting a tasty donut. The large chains cannot compete in quality and taste with these small shops. I've been a fan of Kane’s Donuts, located in Saugus, for many years, savoring their fresh donuts and their huge (and scrumptious) Coffee Roll. Kane's is an institution, known across the country for their donuts, and it is deserving of its accolades.

Kane’s Donuts was opened in 1955 by Peter and Kay Delios, and now is operated by five of their children. It has expanded in size since its initial opening and you can eat inside or on their outside patio. There is also a parking lot located next to the donut shop though when it's busy, that lot will be full so you have to park on the street. It's a casual spot, an intimate neighborhood place where you'll find plenty of regulars sitting at the tables, sipping coffee and enjoying donuts. If you can't make it to Saugus, there is now a second location, Kane's Handcrafted Donuts, in Boston's Financial District, on the corner of Oliver and High Street inside International Place.

Their donuts and other baked goods use quality ingredients, including fresh local eggs, butter & cream from a local dairy, organic honey from a local beekeeper, locally milled flour, real nuts and fresh fruits, Applewood smoked bacon, pure Vermont maple syrup, imported Swiss chocolate and more.

The Menu has plenty to offer, with Donuts costing $2 each. You will also find Muffins ($2.75), Cupcakes ($3.85), and Pastries ($2.75).  If you want a Breakfast Sandwich, on a croissant, bagel or English muffin, you can get an Egg & Cheese ($3.95) or add Bacon/Sausage ($4.95). They even have Bakery Pizza for $3.00 a slice.

These two trays display the various Donut flavors you can find, some which are regularly stocked while others are seasonal or limited editions. Whatever your Donut preference, you'll find a flavor that will appeal to you.

They also offer a few Gluten-Free varieties, of which I'll mention more later in this post.

These are some of the Cupcakes and other Pastries which are available, and those Cupcakes are quite large.

And this is the famous (or maybe infamous) Coffee Roll ($12.95). It is about the size of a hubcap, ready to feed several people (or one ravenous person who might need a doctor afterwards). With a sweet glaze, the coffee roll is fresh and soft, rich with cinnamon. The center of the roll is the best part, loaded with cinnamon, and you might have to fight your family or friends to have it. You can also get a smaller, more individual-sized Coffee roll for only $4.00.

For the month of June, Kane's Donuts is offering three special flavors. From left to right, you have Butter Pecan, Devil’s Food Chocolate Sea Salted Caramel, and Battle Cry Whiskey Glazed. The donuts went on sale yesterday and I was invited for a media visit to check out these new flavors. In addition, I got to try one of their Gluten Free donuts as well.

The Butter Pecan Donut is a yeast donut, topped by a creamy frosting and covered with pecan pieces. The donut itself is light and fresh, smeared with a decadent frosting that reminded me of an excellent butter pecan ice cream. The pecans added a nice texture, as well as additional flavor.  When you get frosted donuts at the large chains, the frosting is usually hard and rarely soft and gooey. This is not the case with this Butter Pecan, which has a frosting you might find on a freshly made cake. Definitely recommended.

The Devil’s Food Chocolate Sea Salted Caramel Donut was absolutely delicious. It is a cake donut, with a firm texture and a tasty dark chocolate flavor. This donut also had a creamy frosting with a bright caramel flavor, enhanced by the crunchy salt sprinkled atop the donut. I love the combination of sweet and salty, especially with chocolate, and this donut succeeds well in presenting a hedonistic pleasure. Highly recommended.

The Battle Cry Whiskey Glazed Donut is a special collaboration between Kane's Donuts and Sons of Liberty Spirits, intended to be a special treat for Father's Day. Located in Rhode Island, Sons of Liberty produces whiskies made from special beers, as well as seasonal whiskies. For this donut, they offered their Battle Cry Whiskey, which begins as a Belgian-style ale. Back in 2014, I tasted their Battle Cry and found it smooth and easy drinking, with a nice complexity of flavors and plenty of spice and a mild sweetness. It's a pleasant sipping whiskey that would also make some tasty cocktails.

Kane's boiled down the whiskey, to cook out most of the alcohol, and then blended it with sugar, honey and butter to create a special glaze for one of their yeast donuts. Again, the donut was light and fresh, and the glaze was sweet, though not overly so, with very subtle flavors, and possibly a whisper of whiskey flavor. I would have preferred a stronger whiskey flavor in the donut. With its mild flavors, this donut didn't compare as well to the other two donuts which were more vibrant with flavor. The concept of this donut is appealing but the execution didn't follow through sufficiently. As this was only the donut's first day in the shop, maybe they will work on the recipe to make the whiskey taste more prominent.

Finally, I tried one of their Gluten Free Chocolate Coconut Donuts. This is another cake donut but it has a different texture, a softer one, than the Devil's Food donut. It possesses a rich chocolate flavor with plenty of sweet coconut. As a big fan of coconut, I really enjoyed this donut and though it lacks gluten, it certainly doesn't lack any flavor. The texture may be different but that doesn't lessen the quality or taste of the donut, and some people will prefer this softer style. Highly recommended.

If you haven't visited Kane's Donuts, you need to make the trip there and sample their delicious donuts or maybe go for one of those massive coffee rolls. The donuts are produced from quality ingredients and taste fresh and delicious. For the month of June, you can check out their three special donuts and then get ready for whatever specials come in July. I need to return there soon too, especially as I want to try their pizza. Maybe I'll see you there.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming.
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1) Legal Harborside will honor Christmas this year with a four-course customizable menu featuring the best from land, sea and vine. The feast – complete with optional wine pairings – will be presented as follows:

FIRST COURSE:
Seasonal Salad
-or-
Sunchoke Bisque (duck confit, pear compote)
-or-
Treasures of the Sea (oysters, shrimp cocktail, accompaniments)
(add stone crab - $10)
SECOND COURSE:
Bay Scallop Tiradito (preserved lime, heirloom radish, aji pepper)
-or-
Lobster Pappardelle (baby carrots, black trumpet mushrooms, vanilla foam)
-or-
Seared Sea Scallops (crispy Kurobuta pork belly, Tuscan kale, smoked maple syrup)
THIRD COURSE:
Seared Duck Breast (Georgia sugar squash puree, chestnut farro risotto, Washington cherries, hazelnut gremolata)
-or-
Sautéed Cod (braised calamari, salt roasted potato, tomato chili broth)
-or-
Roasted Prime Rib of Beef (potato puree, root vegetables, red wine demi-glace)
-or-
Loch Duart Salmon (charred broccoli rabe, guanciale, romesco puree)
DESSERT COURSE:
Cranberry Orange Pavlova
-or-
Duet of Eggnog Cheesecake and Opera Torte

WHEN: Wednesday, December 25 from 12pm – 8pm
COST: $60 per person (beverage, tax and gratuity not included)
Reservations can be made by contacting 617-477-2900

2) On Tuesday, December 10, at 6:45pm, Rosaria Steakhouse presents a special, pairing dinner and wine class featuring Italian selections from Masciarelli Wine Company. Rosaria Executive Chef Simone Floretti, and Masciarelli Wine Company Chief Consultant Marc Bergeron, have teamed up to design a succulent 5-course menu paired with wines from renowned Italian vineyard; Castello di Cacchiano near Siena, Tuscany.

The Menu include:
1st Course: Bruschetta with Truffle Ricotta Cheese and Cubed Bresaola
o Wine: 2011 Toscano Rosso (a “Super-Tuscan” Red)
2nd Course: Ricotta Gnocchi with homemade Sausage Ragu
o Wine: 2006 Chianti Classico Reserva
3rd Course: Pappardelle with Short Ribs
o Wine: 2007 Chianti Classico “Millenio”
4th Course: Porcini-rubbed Delmonico Steak with Gorgonzola Sauce and Roasted Potatoes
o Wine: 2007 Toscana Rosso “Fonte Merlano”
5th Course: Christmas Panettone Bread Pudding
o Wine: 2001 Vin Santo

Cost: $85 per person (tax and gratuity included)
Reservation required - please call: 781-558-2759 There is a 48-hrs in advance cancellation notice required.

3) Leave the cooking to someone else this Christmas Day and come into Beacon Hill Hotel & Bistro on Wednesday, December 25, from 1pm-10pm.

CHRISTMAS DAY DINNER MENU (Optional wine pairing is available)

Appetizers
White Sweet Potato Soup (Pink Peppercorn Hickory Nut Brittle)
Duck Liver Mousse (Cranberry Mostarda, Chestnuts, Baguette)
Arugula Salad (Bayley Hazen Blue Cheese, Almonds, Rosemary)
Potato Latke (Juniper Crème Fraîche, Caviar, Apple)
Butternut Squash Ravioli (Sage, Hazelnut, Brown Butter)
Main Courses
Free Range Turkey Roulade (Sage and Chestnut Dressing, Potato Purée, Gravy)
Maine Salmon (Pumpkin and Cranberry Couscous, Spiced Beurre Rouge)
Roasted Delicata Squash (Grit, Mushroom, Black Truffle Vinaigrette)
Roast Goose (Braised Winter Greens, Baby Turnip)
Painted Hills Sirloin (Sunchoke Puree, Glazed Carrots, Braised Short Rib)
Juniper Brined Mangalista Ham (Saurkraut, Local Apple)
Desserts
Bouche Noel
Pecan Pie
Chocolate Mousse Cake
Local Cheese Plate

Cost: $61 per person (does not include tax, beverages or 20% gratuity). $29 for optional wine pairing. A 20% Gratuity Will Be Automatically Added To Your Bill
Reservations are required and can be made by calling 617-723-7575.

4) On Saturday, December 14, from 10am-3pm, Santa Claus will be paying Harvard Square a special visit at the Beat Hôtel for its first annual family-friendly Santa brunch. Guests of the Santa Brunch can count on food and drink from Chef Rebecca Newell, live holiday music from Bailey Cunningham, photo opportunities and mingling and jingling with the big man himself...Santa Claus.

Executive Chef Rebecca Newell will serve a selection of brunch fare such as quiche made with spinach, kale, artichoke & feta served with frites & salad ($12), French toast with whipped cream and apple & pear compote ($12) and eggs benedict with choice of ham ($12) house smoked salmon ($13.50) or spinach ($12) while children can order scrumptious selections off the “Flower Children” menu including kiddie scrambled eggs & toast ($7.50), grilled cheese ($7.50) and French toast ($7.50).

While the little ones are running around with Santa, parents can sneak in one of Beat’s hand-crafted cocktails such as the Electric Sidecar, Clear Creek apple brandy, Fruit Lab orange organic liqueur and sour mix ($12) and Kir, Qupe Vinyard Chardonnay and Cassis ($12.5), or warm up with one of Beat’s 24 wines on tap, all available in 2.5 oz, 5oz, or 12oz pours. Singer and pianist Bailey Cunningham and her band will get everyone in the holiday spirit with a live performance featuring classic holiday tunes!

This is an event for kids of all ages. Santa will be available for photos opportunities, but cameras will not be provided. Reservations are highly recommended and can be made by calling 617-499-0001. Regular brunch pricing and specials offered. No cover charge.

5) Chef Chris Coombs and dbar host a monthly Wine Dinner Series features a four course menu designed to complement wine pairings from a different region of the world on the first Wednesday of every month. This December Wine Dinner pairs red wines with four courses of fresh, seasonal fair. Knowledgeable wine representatives will be on-site to guide guests through what promises to be a truly complementary evening of food and drink.

Menu: 
First Course
Duck Liver Pate, Grilled Bread, Fried Castelvetrano Olives, Pickled Red Onion & Golden Raisin Chutney
Scala Dei Negre 2010
Second Course
Perigord Black Truffle, Farro Risotto, Farm Egg, Ellsworth’s House Smoked Bacon
Chateau Dubourg Saint Emilion 2010
Entrée
Classic Beef Bourguignon
Matchbook Cabernet Sauvignon 2010
Dessert
Allison Lakins, Lakins Gorges Cheese, Opus 42, from Rockport, Maine / Accompaniments
Liar’s Dice Zinfandel 2009

When: Wednesday, December 4, at 7pm
Cost: $55/person not including tax and gratuity.
To make a reservation, please call 617-265-4490.

Iron Town Diner: A Fine Breakfast & Lunch Destination

Unlike Sugar Mamas's Cafe, the Iron Town Diner doesn't make homemade cinnamon rolls but it is local so you don't have to journey to Oregon for a good breakfast.

The Iron Town Diner is located in the Village Park Shopping center on Main Street in Saugus, at the former site of J.Pace & Son. It has been open for only several weeks but I have already dined there multiple times. As it is new, it is still working out a few issues but is headed in a very positive direction and I have no issue recommending it for breakfast and lunch (and note that it closes every day at 3pm so does not serve dinner).

Breakfast is available all day and the menu includes all of the basics, including eggs, omelets, pancakes, French toast, waffles, breakfast sandwiches and more. They offer some interesting variations on the basics, such as Nutella & Banana French Toast, Sweet Chocolate Chip Pancakes, and Strawberry Belgian Waffle. They also have a number of different Eggs Benedict and Omelet options. Nearly everything is priced under $10 (except for Steak & Eggs at $10.99) and as an example, Two Eggs With Meat (plus home fries & toast) costs $6.99.

The Iron Town Combo ($9.79) includes two eggs (any style), home fries, choice of meat, and either two slices of French toast or pancakes. On one visit, I got eggs over easy with bacon while on another I chose poached eggs and sausage. The eggs were all cooked perfectly, the home fries had a nice crisp edge to them, and the bacon was crisp and meaty. Simple foods but prepared well.

I also tried both the pancakes and French toast, and they were both good choices. The pancakes are quite large, taking up much of the plate, and were mostly light and fluffy, not the heavy, cakey versions you find in many places. I am picky about my pancakes but these make the cut. The French toast is also tasty, with a good eggy texture. They come with powdered sugar but if you don't want it, just ask them to omit it (which I do).

Rather than toast, you can opt for a jumbo English muffin.

The Lunch menu includes salads, sandwiches, burgers, entrees & more, with most items under $10 except for primarily the entrees, which are still under $14. The Entrees include dishes such as Steak Tips, Fish & Chips, and Open Faced Roasted Turkey. As for sandwiches, there are Deli sandwiches (from hot pastrami to tuna melt), Pockets & Wraps (from souvlaki to grilled chicken caesar), and Clubs. There are also usually daily specials available, such as Eggplant Parmigiana.

The Gorgonzola & Bacon Burger ($8.49) comes with French fries, spicy fries, coleslaw, potato salad or Caesar Salad. I opted for the fries which are steak fries, one of my favorites. The burger is large enough to cover the entire sesame seed bun, was cooked a nice medium, and still was juicy. I enjoyed the tang of the Gorgonzola and the crisp, salty edge of the bacon, both which complemented the burger. For the price, this is a good burger and something I would order again.

The Steak Tip sub, a new addition to their menu, was smothered in cheese and the tips were tender and savory. No tough steak here. The roll was also fresh and soft, though the rear fold of the roll did get a bit soggy and came apart. Taste wise though, I had no complaints.

There were a few service issues on some of my visits but I chalk that up to the newness of the restaurant, and I expect them to clear up in the near future. They resolved all of the issues promptly and the servers are generally accommodating and personable. The food is tasty, reasonably priced and quantities are good. It has become one of my top, local breakfast spots and I recommend that my readers check it out.