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.

Sugar Mamas' Cafe: Cinnamon Roll Paradise

Prior to visiting Portland, Oregon, I did some research on breakfast spots in the downtown area, places that would be within walking distance of my hotel. I only needed to find a single restaurant, somewhere to dine on a Friday morning. I asked friends in Portland for recommendations as well as checked various online sources, seeking something special or different. Though my friends gave me several good suggestions, it was a place I find in my online searches that most intrigued me, Sugar Mamas' Cafe. Curiously, none of my Portland friends had ever visited this spot.

What interested me about this cafe is that they made their food by scratch, from hash to hash browns, and that they allegedly created fantastic cinnamon rolls, though they only made them on Fridays. How fortuitous for me. Their photos on Facebook were enticing and they had garnered some positive reviews. It was a short walk from my hotel and seemed like it might be a good find. So, early on the Friday morning that I was in Portland, I trekked to the cafe, seeking breakfast and a cinnamon roll.

The cafe, which is owned and operated by sisters Zelda Nelson and Michelle Schmitt, had originally been located on 539 SW 13th Avenue but closed in August 2012 so they could relocate to their current spot, at 320 SW Alder St. Unfortunately, due to some construction delays, the new location didn't open until July 2013. The cafe, open from 7am-3pm, is a casual spot, with a partially open kitchen, and seats around 50 people. Zelda mentioned to me that their business declined a bit with the move, though it has been improving and should reach at least the prior levels once again.

As I first entered the cafe, there were two trays of cinnamon rolls cooling off on a shelf next to the kitchen, and the alluring smell of cinnamon was like an aphrodisiac to me. I knew at that moment that I had made the right decision on a breakfast spot. I would later learn that they currently make only about 40 cinnamon rolls each Friday, so they are in limited supply. If you get there too late, you might miss out, and you certainly do not want to do that. These are some of the best cinnamon rolls you will find at a restaurant.

After ordering breakfast, including a cinnamon roll ($3.75 each), my server brought me the iced cinnamon roll before the rest of my breakfast was ready. I had no qualms about eating this sweet delight before my more savory items. The large cinnamon roll was mostly soft, with a few crisp edges, which is how I prefer my cinnamon rolls. I dislike those which have too much of a hard, crusty exterior. The taste was sweet, with a bit of a savory element, with just the right balance of cinnamon covering the various layers. The creamy icing added some sweetness but didn't overpower the roll. It was a decadent treat which will satisfy any cinnamon lover. If I lived in Portland, I would probably make a weekly visit here for a cinnamon roll. Though they were not ready yet at the time I was there, they also make Bacon Maple Cinnamon rolls.

Their breakfast menu has plenty of interesting choices, and basically everything costs under $10. You can find egg dishes, pancakes, French toast, waffles, biscuits & gravy, breakfast burritos, hash browns, hash, and much more. I went for a simple bacon & eggs, with hash browns (covered by Tillamook cheddar). The hash browns, which covered most of the plate, are freshly grated Yukon Gold potatoes, which you don't often see, and they had plenty of tasty, melted cheese within them. There was a nice crispness to the hash browns and I can see why the menu carries several options to just order hash browns, such as covered with country gravy or stuffed like a Reuben sandwich. The bacon was also nicely crisp and meaty. Overall, a hearty and tasty breakfast which I would recommend.

The others who traveled with me also made stops here, at different times, for breakfast and they all were impressed with their choices. A diverse menu, plentiful & quality food made from scratch, and good prices make this an excellent choice for breakfast. And those cinnamon rolls elevate it above other such spots. In Downtown Portland, this should be at the top of your list of restaurants for breakfast, especially on Fridays.

Rant: Don't Forget Those Less Fortunate

You are probably looking forward to the holidays, starting to make plans for the fine foods & drinks that you will enjoy and share with family and friends. You might be perusing cookbooks or websites to locate decadent recipes to thrill your guests. You might be planning which expensive wine to uncork for your special friends. You might be pondering which pricey gifts to purchase for your family and friends. It can be a time of gluttony and excess, of greed and hedonism.

However, stop and ponder another significant thought: Don't forget those less fortunate.

Last week's Rant was my most important Rant of the year, but this Rant is a close second so I need all of my readers to pay careful attention. Let us work together to help those who need some assistance, even if it requires a little sacrifice on our part. Make this a meaningful holiday season, rather than a selfish one.

Though many of us love and enjoy the holiday season, it can be a very sad and disappointing time for those with little or nothing. Every community has some people who find it difficult merely to pay for basic essentials, let alone to buy holiday gifts or prepare a special holiday feast. The government shutdown is contributing to these problems, and the holidays won't be happy for some people. We can help though, and try to bring some joy to the less fortunate. Share your largess with others, helping those who truly need it.

Even though these are tough economic times for many of us, we all probably can help out others, even if only in little ways. If you cannot spare money, then donate your time, maybe spending it at a food bank or shelter. Or make something to give to others, such as baking a pie, cookies or casserole. Donate old clothes or other durable items which you no longer use. There are many different ways to help out others besides just monetary donations.

During this season, there will be numerous restaurants, chefs, shops and others which will hold special charitable events. Talk about these events, promote them on social media, and spread the word far and wide. Attend those events, encouraging others to do the same. Give to your favorite charities, whatever they might be. I want to hear about your charitable efforts to help those less fortunate. Be creative in your efforts, even if your own finances are tight. That would be the best gift I could receive from my readers, the knowledge that you have all helped out those less fortunate.

I will do my own part to help the less fortunate, to share what I possess. Year round, I promote numerous food and wine-related charitable events and probably will promote even more this season. I will give to several charities as well, even if I only can give small amounts, to those which are personally close to my heart. I will try to help in a number of different ways and I strongly encourage all of my fellow bloggers to do the same this season.

Let us share with all during this joyous holiday season.

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) The Massachusetts Restaurant Association (MRA) announces this year’s Stars of the Industry Awards Gala: an evening of food, drink, and entertainment recognizing leaders in the Massachusetts’ Restaurant Industry to be hosted by celebrated Comedian Tony V. An annual tradition, this event draws chefs and key industry players for a celebration of top talent in Massachusetts’ hospitality business, who have been nominated and selected throughout the month of August exclusively by MRA members. The top three finalists, all of who have demonstrated a range of exceptional skills and commitment, have been selected to attend the 2013 Gala; winners will be announced at the event.

The 2013 Award categories include:
Bartender of the Year
Bus Person of the Year
Cook of the Year
Dishwasher of the Year
Host/Cashier of the year
Prep Person of the Year
Parking Valet of the Year
Unsung Hero of the Year
Waitperson of the Year
Exemplary Service Award

Each winner will be awarded $250, a trophy, and a commemorative plaque to hang in his or her restaurant and all runners-up will be awarded $100. “All candidates have shown outstanding dedication and passion for the industry, and this is our way of giving them the recognition they deserve” says MRA President and CEO Bob Luz.

The gala will be held on Monday, October 28 at Lombardo’s (6 Billings Street in Randolph) and will begin with a cocktail reception at 6p.m. followed by dinner, entertainment, and an award ceremony at 7 p.m. Tickets are sold for $85 per person and table sponsorships are available for $1000 (includes a logo on the MRA website, sponsor tribute in MRA Newsletter, logo in awards gala program, and sponsor identification ribbons at the event). Tickets may be purchased online at www.massrestaurantassoc.org or by calling (508) 303- 9905.

2) Mâitre d' hotel and Fromager Louis Risoli and Wine Director & Sommelier Lauren Collins present this month’s Salon Session held at L’Espalier. They present Beyond Expectations: Exploring Exciting New Pairings at Salon Sessions – an intimate yet educational wine and cheese pairing. Join experts Louis Risoli and Lauren Collins this month, as they share their knowledge on pairing cheese with unexpected spirits including hard cider, sake, local craft beer and Pineau de Charentes (a fortified herbaceous wine). Cheeses are selected from L’Espalier’s award winning cheese cart and the sessions are held in the L’Espalier salon which overlooks Boylston Street.

WHEN: Thursday, October 10, 6pm
Reservations are required so please call 617-262-3023. Pricing for event is $55 per person.

3) On Tuesday, October 22, at 6:30pm, Legal Harborside will host a wine dinner with famed French winery, Trimbach Estate. Established in 1626, Trimbach is one of the most illustrious family winemaking dynasties in France recognized for their definitive Alsace varieties and Rieslings. Legal Harborside will team up with 13th generation owner, Jean Trimbach, to host a four-plus-course dinner featuring signature cuisine paired with Trimbach’s selections from their vine.

The menu will be presented as follows:

HORS D’OEUVRES
Lawerknepfle, Honey Poached Pear, Brioche
Bibalakass, Buckwheat Blini, “Gravlax” Trout, Pike Roe & Pickled Onion
Flammenkuchen, Lardon, Onion, Munster
Crayfish Cappuccino
Trimbach Pinot Blanc “Classic,” Alsace, 2010
FIRST COURSE
Choucroute Au Homard (Lobster, Sauerkraut, Potatoes, Pickled Mustard Seeds & Greens, Pork Foam)
Trimbach Riesling “Cuvée Frédéric Emile,” Alsace, 2006
Trimbach Riesling “Cuvée M,” Alsace, 2008
SECOND COURSE
Lightly Smoked & Roasted Cornish Hen (Fricassee of Boudin Blanc, Apricot Mustard & Hazelnut Gremolata)
Trimbach Pinot Gris “Réserve,” Alsace, 2009
Trimbach Pinot Gris “Réserve Personnelle,” Alsace, 2005
THIRD COURSE
Roasted Shoulder & Belly of Pork (Curried Heirloom Squash, Sage, Green Harissa & Coconut)
Trimbach Gewurztraminer “Classic,” Alsace, 2010
Trimbach Gewurztraminer “Cuvée des Seigneurs de Ribeaupierre,” Alsace, 2005
DESSERT COURSE
Roasted Pear Tart, Crème Fraîche Ice Cream
Trimbach Gewurztraminer “Sélection de Grains Nobles,” Alsace, 2001

COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470

4) This autumn, guests are invited to take a culinary wine tour during the return of Beacon Hill Hotel & Bistro’s Wine & Dine Mondays series. Designed to both educate and entertain, this season’s series offers a playful spin on the industry’s typical wine dinner.

“Wine & Dine Mondays is about wonderful wines, creative food and good friends,” said Cecilia Rait, proprietress and wine director of Beacon Hill Hotel & Bistro. “This year we went a little more playful and decided to mix things up a bit by offering fun, out-of-the-box themes.”

Each of this season’s three dinners will be held on a Monday evening throughout the fall. Diners are invited to visit various wine regions without leaving the comfort of their seats as Cecilia and Tracy Burgis of M.S. Walker act as virtual tour guides, moving from wine to wine, explaining the history, curiosities and nuances of each selection.

The series is not simply about the wine. It is also about the food. Each four-course dinner showcases four wines as well the culinary artistry of Beacon Hill Hotel & Bistro’s Executive Chef Josh Lewin, whose dishes are designed to complement each course’s wine. This intimate adventure is set in communal seating to encourage conversation, laughter and fun. For $65 per person (tax and gratuity not included), guests are treated to four wines, a full four-course dinner and Cecilia's and Tracy's good cheer, humor and expertise. Reservations are encouraged as most nights sell out well in advance.

Wine & Dine Mondays Schedule

Hate School, But Love Class?
October 21, 7:00PM
Get your head out of the books for a little and enjoy a night filled with the other kind of class! The one that comes in a glass… Delve into some classic wine selections that everyone should know, along with wine tasting 101 facts. Eat, drink and be varied!

Expensive Taste
October 28, 7:00PM
Can you tell the difference between expensive wine and its less-expensive counterpart? Put your taste buds to the test! We will be mixing a variety of high-end and less-expensive varietals for you to try.

Heading Toward Winter Wonderland: Snowy Wines and Warm Foods
November 18, 7:00PM
Fondue, fires and the perfect wines are what make being indoors during the cold, long winter worth it. Enjoy a variety of bold wines alongside all those comfort foods you take pleasure in during the heart of winter.

COST: $65 Per Person (tax and 18% gratuity not included). Communal Seating. Reservations are necessary. Please call 617-723-7575.

Sake Day: Fun Facts & A Freebie

Happy Nihonshu no Hi, Sake Day!

Today, October 1 is Sake Day, a holiday that has been celebrated since 1978. It is a day to celebrate Sake, to drink this tasty and intriguing alcohol and to learn more about its wonders. For some basic information about Sake, check out my new article, 10 Things To Know About Sake, in the latest issue of Beverage Media. You can also find plenty of additional Sake articles in my post, All About Sake, or check out my Collected Sake Reviews.

As a special gift to all my readers on Sake Day, I am making The Tipsy Sensei & Others FREE all day. This book contains nine Sake, Food & Wine related short stories, including the first three Tipsy Sensei tales. You will also find a special, historical tale of Hato, one of the important characters from Demons, Gods & Sake. As the next Tipsy Sensei novel, Hand Fed Tigers, will likely be published later this month, you should jump on this opportunity to read the original tales of the Tipsy Sensei. The book will only be FREE today so don't wait and lose out.

Enjoy the following 10 fun facts about Sake.

1. Japanese mythology claims that a god, Sukuna-bikona, created Sake. Sukuna means “small” or “few” while bikona is an honorific, and probably refers to the the god's small stature as he is commonly depicted as a dwarf with moth wings and tiny feathers. Sukuna-bikona was sent to assist Okuninushi in creating the world, and ihe is supposed to be responsible for not only creating Sake, but also medicine. It is even said that on October 10, Sukunua-bikona threw a Sake party, inviting all of the other gods to taste Sake.

2. Around 1191 AD, Myoan Eisai, a Buddhist priest, founded the first Zen temple in Japan. In addition, he brought tea seeds from China, wrote the first Japanese book on tea drinking and encouraged people to consume tea rather than Sake. Eisai felt that tea possessed great medicinal abilities. Numerous Zen Buddhist temples still possess a stone pillar outside their entrance with an inscription: “Garlic and sake never to be admitted into the gate.”

3. In September 1252, during a drought, the Japanese shogun instituted a Sake prohibition. Not only could Sake no longer be sold by anyone, but the general populace was also ordered to destroy all of their own Sake, except for a single container. It is said that over 37,000 pots of Sake were destroyed. 

4. Sake was late to the glass bottle. The first Sake wasn't bottled until approximately 1878 and the industry was slow to moved towards bottles. Around 1940, only about 40% of Sake was being bottled, the rest generally being stored in wooden taru. Customers would bring their own ceramic bottles to the Sake shop, which would be filled from a taru barrel. 

5. In a Japanese tradition extending back to the Edo Period, on each January 7, a ceremony is held in certain Japanese areas where captured carp are fed Sake. Once they have finished the Sake, the carp are released back into a river, and at first, the carp float belly-up in the river. They soon recover and swim away. The carp was intended to symbolically take on the bad luck and tragedies of the people, kind of like a scapegoat. Those who participate in this ceremony are of certain ages thought to be prone to calamity and tragedy, men aged 25 and 42 and women aged 19 and 33.

6. There is a Sake custom called Kaketsukesanbai, where latecomers to a party must rapidly drink three cups of Sake. It is supposed to be a punishment, intended to get the newcomer as drunk as those already there. Many Sake lovers may not see it as much of a penalty.

7. What is Goldfish Sake? Known as Kingyo-zake, Goldfish Sake is a derogatory term that refers to Sake that has been diluted so much with water that a goldfish could live in the Sake. The term originated during World War II, when due to rice shortages, sake was often diluted with water, some producers diluting it much more than others.

8. You may be familiar with the terms Ginjo and Daiginjo, but what about Chuginjo? This is a rare term, unlikely to be found on a Sake label, and basically refers to Sake that is in-between Ginjo and Daiginjo, generally Sake polished 40-50%. It is not a legal term so does not have a precise definition.

9. Katsu-zake, roughly translated as “Bone Sake,” is hot Sake where the bones or fins of fish are added to the cup to provide some additional flavor. For example, I have seen hot sake with the fin of a fugu in it.

10. Don't have a cup? You can still drink Sake and the Japanese sometimes use various sea creatures as drinking vessels. The kegani, the hairy crab, may be sliced in half and not cleaned out. Sake is then poured into the crab halves and drank, giving you a fishy taste. The tentacles of dried squid or cuttlefish can be used as cups, most often with warmed Sake. Sake may also be given to live abalone though it won't be used as a cup. Instead, the abalone actually drinks the Sake, gets drunk, and then the Japanese will eat its meat which has a flavor of Sake.