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1) Puritan & Company’s Chef/Owner Will Gilson and Pastry Chef Brian Mercury have created a space next to the restaurant called Puritan Provisions focusing on grab-and-go foods, takeout orders, pantry goods and homemade staples.
Every Thursday & Friday, 12pm-4pm, and Saturday & Sunday, 10am-4pm, Puritan Provisions will be open next to the restaurant, Puritan & Company. Puritan Provisions will be a gourmet shop offering homemade staple pantry items, grab-and-go breakfast and lunch sandwiches, and pre-made meals to take home and finish off.
Some of the menus available include:
Grab And Go Breakfast Sandwiches: Bacon Egg and Cheese; Pastrami, Egg and Cheese; Sausage, Egg and Cheese; Broccoli Rabe, Egg, and Cheese
Grab And Go Lunch Sandwiches: Roasted Pork, Broccoli Rabe and Provolone on a Sub Roll; Pastrami, Mushrooms, Swiss and Dill Mayo on Rye; BLT with Miso Mayo on Sourdough; Roast Turkey Apple Onion Chutney, Cheddar and aoli on Seven Grain Bake at Home Meals: Eggplant Parm; Zucchini Cakes; BBQ Chicken Thighs; Beef Short Ribs and Polenta
Sauces and Dips: Pistachio Pesto; Green Chile Sauce; Truffle Butter; Pimento Cheese; Pea Hummus; Za’Tar Onion Dip; Bluefish Pate
Pantry Items: Pickles; Jams; Brian Mercury’s Granola; Everything Bagel Crumble; Brian Mercury’s Homemade Ice Cream
3) Union Square Donuts owners Josh and Noah Danoff enthusiastically welcome Sarah Belisle, formerly Wallace, as Head of Culinary Productions. Sarah, most recently General Manager at Magnolia Bakery Boston, brings experience including lengthy stints at Magnolia Bakery in Boston and New York City (where she also worked with Daniel Boulud), and as Pastry Training Manager at Flour Bakery + Cafe.
Sarah joins Union Square Donuts at a moment of transition. When the pandemic hit in March 2020, the shop went dark for two months, forcing co-owner Josh Danoff to consider the challenges facing small businesses (especially food businesses) in a post-pandemic world. A serendipitous meeting with Sarah, led to discussions about the importance of taste memories during stressful times, which led the Danoff brothers to hire Sarah, and jointly elevate the Union Square Donuts’ menu to satisfy the public’s hunger for nostalgic flavors that conjure up kinder, sweeter times.
“During the toughest weeks of March, April, I realized I wanted to use the pandemic as a catalyst to further connect Union Square Donuts with the community,” says Josh Danoff. “With Sarah Belisle on board, we’re better positioned than ever to serve up happy memories in every donut. Next level!”
Some of the Union Square Donuts include Peach Pie, filled with golden peaches and topped with buttery pie crust, the Chocolate Caramel Delight, a new twist on the favorite Girl Scout Cookie -- a classic chocolate cake donut topped with toasted coconut, smothered in decadent caramel and drizzled in rich, dark chocolate, and the Caramel Apple Crisp , an apple butter-filled donut dipped in salted caramel and topped with a brown sugar oat streusel.
They have four locations, including: 20 Bow Street in Somerville, 409 Harvard Street in Brookline, Time Out Market Boston in Fenway and Boston Public Market in Downtown/North End.
2) Time Out Market Boston announced a new addition to its culinary roster, Cusser’s Roast Beef and Seafood. Chef Carolyn Johnson and Co-Owner Ian Calhoun present a menu showcasing the North Shore’s roast beef sandwich alongside other coastal classics, such as their signature lobster rolls—served either warm with lobster beurre rouge or cold with tarragon and grainy mustard mayo.
“Cusser’s Roast Beef and Seafood is the fun little sibling to Mooncusser Fish House and we are very excited to keep growing and join the culinary lineup at Time Out Market Boston,” says Chef Carolyn Johnson. “We started Cusser’s Roast Beef and Seafood in 2018 out of a takeout window and are now thrilled to share the concept’s greatest hits at Time Out Market Boston, where guests can experience our very personal take on New England classics from land and sea.”
I'm a huge fan of their Roast Beef sandwiches so this is big news. Their seafood is also excellent, and I hope you can also find Carolyn's Whoopie Pies there too. Check it out!
3) Union Square Donuts owners Josh and Noah Danoff enthusiastically welcome Sarah Belisle, formerly Wallace, as Head of Culinary Productions. Sarah, most recently General Manager at Magnolia Bakery Boston, brings experience including lengthy stints at Magnolia Bakery in Boston and New York City (where she also worked with Daniel Boulud), and as Pastry Training Manager at Flour Bakery + Cafe.
Sarah joins Union Square Donuts at a moment of transition. When the pandemic hit in March 2020, the shop went dark for two months, forcing co-owner Josh Danoff to consider the challenges facing small businesses (especially food businesses) in a post-pandemic world. A serendipitous meeting with Sarah, led to discussions about the importance of taste memories during stressful times, which led the Danoff brothers to hire Sarah, and jointly elevate the Union Square Donuts’ menu to satisfy the public’s hunger for nostalgic flavors that conjure up kinder, sweeter times.
“During the toughest weeks of March, April, I realized I wanted to use the pandemic as a catalyst to further connect Union Square Donuts with the community,” says Josh Danoff. “With Sarah Belisle on board, we’re better positioned than ever to serve up happy memories in every donut. Next level!”
Some of the Union Square Donuts include Peach Pie, filled with golden peaches and topped with buttery pie crust, the Chocolate Caramel Delight, a new twist on the favorite Girl Scout Cookie -- a classic chocolate cake donut topped with toasted coconut, smothered in decadent caramel and drizzled in rich, dark chocolate, and the Caramel Apple Crisp , an apple butter-filled donut dipped in salted caramel and topped with a brown sugar oat streusel.
They have four locations, including: 20 Bow Street in Somerville, 409 Harvard Street in Brookline, Time Out Market Boston in Fenway and Boston Public Market in Downtown/North End.
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