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) Join Bistro 5, in Medford, us for a special pre-fixe brunch menu on Easter Sunday (April 9) from 10:30 am - 2:00 pm. Enjoy a 3-course brunch meal (appetizer, entree, and dessert) for only $55 per person. Some of the items being featured include salmon deviled eggs, smoked duck breast, sausage frittata, brunch burger, buttermilk fried chicken, lamb bolognese & much more! Check out the Full Menu HERE. A children's menu will also be available. Their ala carte menu will NOT be available. 

Bistro 5 is one of my favorite restaurants so I'm sure this will be an excellent Brunch. To make a Reservation, go HERE. 

2) Legal Sea Foods has officially reopened its doors at the Burlington Mall, after a year-long major renovation. One highlight is their fully enclosed, four-season patio with retractable windows and comfortable seating for over 45 guests. The reopening also debuts a new menu for the restaurant as well as a new Sushi & Sake program.

"We are thrilled to return to Burlington Mall, offering a fresh and reimagined seafood dining experience to the local community and visiting shoppers," said Legal Sea Foods Brand President and COO, Matt King. "We can't wait for guests to enjoy our new state-of-the-art patio, re-imagined bar, upgraded dining room, and enlarged private dining spaces to accommodate more of our business community’s growing event needs.”

The Burlington restaurant debuts an updated menu which includes Legal's new Sushi & Sake program featuring a carefully curated selection of sake and a variety of hand-rolled sushi, nigiri and sashimi. The program includes classics like the Lobster Tempura Roll and California Roll, plus contemporary offerings like the Caterpillar Roll, Firecracker Roll and Dragon Rolls. Their menu has 4 different Sakes, including one made by Brooklyn Kura, which is made in New York City. The other three Sakes are from Japan.

3) Levain Bakery, with a location on Newbury Street, is launching a brand-new cookie flavor on April 3rd: Caramel Coconut Chocolate Chip. This new cookie "combines gooey caramel chips, fresh shredded coconut and melty dark chocolate in a rich, buttery crispy-yet-chewy cookie..."

The new cookie will be available starting April 3rd in all Levain Bakery retail bakery locations, and will also be available for nationwide shipping at levainbakery.com. All 4, 8, and 12-packs ordered online will be wrapped in a limited-time festive spring floral adorned packaging. Additionally, all 8-packs can be bundled in Levain’s signature gifting tin, featuring illustrations of the original 74th street bakery where Pam & Connie created the iconic cookie back in 1995 - a fine gift for Mother’s Day or spring graduation!

Montanara Style Pizza & Evviva Trattoria

Have you ever sampled a Montanara Style Pizza, aka Fried Pizza?

Fried pizza sounds like a clearly American invention, as we seem to fry everything, from Twinkies to butter. However, the origins of Montanara pizza extend back to the mountains around Naples, Italy (and "montanara" translates as "mountain"). It's not an easy style to find in the Boston area, but it can be found at all of the six locations of Evviva Trattoria, and that's where I enjoyed this pizza style. 

To create this pizza, the pizza dough (which isn't battered) is first fried in hot oil for about a minute. Then, the fried dough is topped with sauce, cheese and other ingredients, and popped into an oven for another minute, primarily to melt the cheese and lightly char the crust. The pizza crust ends up with more of a golden color and possesses a crunchy and light, airy texture. 

The photo above is a Pepperoni Montanara Pizza and it looks beautiful, as well as possessing a delicious and intriguing taste. The crust was crunchy but light, with a nice, toasty flavor, and I was thoroughly impressed with the taste. The cheese and pepperoni enhanced the overall taste, and we ensured we ate the entire pizza. Why don't more restaurants serve this style of scrumptious pizza style? 

Evviva Trattoria offers both Neopolitan and Montanara style pizzas, although the Montanara is only available as a 9 inch pie ($14.50-$15.50). The Neopolitan can be ordered as a 9 ($14.50-$15.50) or 16 inch pie ($21.50-$23). There are 13 different pizzas available, both white and red, and you can also create your own pizza, selecting your sauce, cheese, protein, and vegetables.

Evviva Trattoria is owned by the 110 Grill, and currently there are six locations, including Stoneham, Malden, Marlborough, Maynard, Westford, and Wrentham. Their website states, "Evviva Trattoria features modern Italian food served in a comfortable and casual atmosphere. Our chefs have taken beloved Italian and American classics and added their culinary flair." 

The Stoneham location opened recently, so I stopped there for dinner one evening. Overall, I was pleased with my dinner, service was excellent, and the Montanara pizza excelled. I definitely will return here, to check out more of their menu. Here are some of the dishes I tasted during my recent dinner.

These are Crispy Lasagna Fritters ($14), lasagna wedges, marinara sauce, pesto ranch, whipped ricotta, arrabbiata aioli and microgreens. Fried lasagna? Yes, it was crunchy and creamy, cheesy and tasty. 

The Steak & Gorgonzola Salad ($21) contains grilled beef tips, arugula, romaine, tomatoes, pickled shallots, balsamic glaze, avocado and a creamy gorgonzola dressing. The tips were tender and flavorful, enhanced by the gorgonzola. The veggies were fresh and it was a fairly large dish as well.

The classic Chicken Parmigiana ($24) comes with a scoop of whipped ricotta, which is almost hiding behind the chicken. This is the type of iconic dish which can give you a good idea of the quality of the food at the restaurant. If the chicken parm isn't any good, then the rest of their food probably won't measure up either. However, this chicken dish was very good, with a pleasing crunchy coating, thick and tender chicken, and a very nice red sauce. The whipped ricotta was a nice addition. 

The Montanara Style Pizza was the clear winner of the dinner, but the rest of the food was pleasing as well. After I dine there again a couple times, I'll be back to write a full review of this restaurant.

Rant: The Best Food in Brookline?

Where can you find the best food in Brookline?

If you ask ten people that question, you're likely to get ten different answers. The answers will vary by type of cuisine, price point, and more. It's a subjective question, without any universal standard to assess  the term "best."

My friend, Patrick Maguire, sent me the above photo. A restaurant claiming to have "The Best Food in Town for Over 30 Years"???? When I've spoken to people about their favorite restaurants in Brookline, this restaurant doesn't come up in those conversations. If the food has been the best for so long, then why isn't it mentioned much more often by those talking about the best restaurants in Brookline?

On their website, they also claim to have the "best Hummus in ALL of New England." However, there's nothing on their website that actually supports either claim. There's a single "testimonial" on their website, yet even that person didn't claim it was the "best food" and doesn't mention the hummus.

Their website also alleges that the restaurant opened in 1989, and that "we were the first people to introduce Shawarma to the people of Boston." However, a quick search reveals Shawarma was available at restaurants in the Boston area as far back as 1976, so they definitely were not the first. 

These claims are basically puffery, exaggerations intended to persuade people to dine there. However, does anyone actually believe these claims? Do these exaggerated claims actually persuade you to dine at such a restaurant? For myself, I definitely don't give credence to these types of claims. It doesn't make me more likely to dine at such a restaurant. It may actually have an opposite effect. 

This is certainly not the only restaurant to engage in such puffery. So, there are a number of restaurant owners who feel it helps their business. Are diners so gullible to believe these exaggerated claims? These restaurants are counting on that gullibility to draw in customers. I wonder how many people get turned off by such exaggerated claims and thus don't patronize such restaurants. 

I'd like to see such puffery vanish from restaurant advertising. What are your thoughts on such puffery?

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) Check out these two special events at Zuma Boston, a Japanese restaurant in the Four Seasons Hotel.

Easter Brunch: Zuma is celebrating Easter all weekend long with Easter-inspired brunch offerings, and a host of holiday activities for the whole family. The restaurant, which will be decked out in balloons and oversized chic eggs, will feature Easter bunny photo opps for kids and their families; a build-your-own Easter basket station; and specialty brunch add-ons, including complimentary two-piece oysters for every adult guest, a deluxe oyster special, a prawn cocktail special, and an Easter-inspired dessert platter with a breakable egg. Zuma’s Easter brunch package starts at $95pp (adults) and $45pp (kids), and is available April 8 – 9 from 11:30 am – 2:30pm.

Boston Marathon: In celebration of the famed Boston Marathon, Zuma is unveiling a specialty protein-packed omakase menu perfect for runners looking to fuel up or recover after their race. Available only through race weekend, Zuma’s “marathon omakase”, features four courses with dozens of protein options to choose from including prawn and black cod dumplings with spicy ponzu, rock shrimp tempura with chili tofu, chef’s selection of nigiri, spicy beef tenderloin with sesame and red chili sweet soy, and more. End the night on a sweet note with Zuma’s famed deluxe dessert platter that features freshly cut fruit, Zuma’s beloved molten lava cake, and a host of other sweet treats. Zuma’s marathon omakase starts at $145pp and is available from April 15-17th.

2) For other Easter options, consider the following:

Bistro du Midi, is treating guests to a three-course, prix fixe brunch menu this Easter from 10:30 a.m to 3 p.m. for $80 per person. Known for its French cuisine inspired by New England’s coastal region, the restaurant will be offering guests a choice of menu options including duck confit foie gras waffles, Spanish octopus au poivre, Eggs Benedict, cured ora king salmon, croque madame, vanilla bean crème brûlée, and more. During the evening the regular dinner menu will be available from 5 to 8 p.m. Reservations can be made HERE (and you can check out the full brunch menu too).

Chef Robert Sisca and The Banks Fish House team will be offering guests two opportunities to share an Easter meal with them- with additional a la carte menu specials during Easter brunch and dinner service. The Banks’ brunch service will be available from 10:30 a.m. to 3 p.m. and Easter dinner will be available from 5 to 9 p.m. A la carte specials available at both services include, Squid Ink Chitarra with maine uni, jumbo lump crab, cherry tomatoes, and mint; Bluefin Tuna Crudo with Osetra caviar, crème fraîche, and crispy rice; and Steak, Eggs & Fried Oysters with 8oz flat iron steak, fried island creek oysters, sunny side up eggs, and grilled toast. To make a reservation, please visit HERE (and you can check out the full menu too).   

Chef Will Gilson’s Puritan & Co., located in Cambridge’s Inman Square, will be bringing back its Sunday brunch service specially for Easter Sunday. Available at 10:30 a.m. for $65 per person, the three-course brunch menu will include options like phyllo-wrapped cod with lobster stew, grilled skirt steak & eggs with potato mille feuille, wild mushroom & kale scramble with focaccia, and potato-leek soup with seared scallops. An a la carte children’s menu will also be available. Reservations can be made HERE.

Chef Will Gilson’s Italian destination Geppetto will be offering a special, four-course Easter dinner for $65 per person. The menu will include choices like saffron arancini with black garlic aioli, kampachi crudo with salsa verde, linguini with clams, and chicken milanese. An a la carte children’s menu will also be available. Please visit HERE for more details and to make a reservation.

Chef Will Gilson and his team at The Lexington will be offering a special, three-course Easter brunch for $50 per person. The menu will include choices like crab cake, pastrami smoked salmon with potato waffle, steak and eggs, and wild mushroom scramble. An a la carte children’s menu will also be available. Please visit HERE for more details and to make a reservation.

Rant: My Blog Has Returned!

Last weekend, I was shocked to learn that my blog had been shut down by Google, allegedly for violating their Community Guidelines. No specifics were provided to me so I didn't know what specific guideline I had allegedly violated. I soon after learned that their bots had analyzed my blog and flagged it as potential spam. Google was thus very quick, without any warning, to shut down my blog.

I immediately replied to them, contesting that my blog, which has been in existence for nearly 16 years, was NOT spam. It took them an entire week to finally reinstate my blog. So, I'm very pleased today that my blog is finally back, although I'm not happy with how long it took to reinstate it. 

There is much I plan to write about in the near future, such as restaurant reviews of Surf Seafood (in Woburn), Magia (in Danvers), and Evviva Trattoria (in Stoneham). This week, I'll also attend a preview of the upcoming Bar Vlaha, a new Greek restaurant in Brookline (as well as one of my most anticipated new restaurants of 2023).

The Boston Wine Expo is being held this upcoming weekend, and I look forward to see how it has changed under its new ownership and at a different location. In April, there will be an exciting trade tasting of the wines of Alsace. Also in April, I may be speaking at a Croatian Wine Tasting event at the Moldova restaurant in Newton. I also have some wine, sake, and spirit reviews forthcoming, as well as a couple book reviews. 

I'm also working on new historical articles, conducting deep dives into newspapers archives and elsewhere. And as usual, if you have an idea for a historical article, such as the origins of a specific type of food, please let me know. Maybe I will cover that topic. 

So, it's time for me to get back to writing, and thanks to all of my readers. Please feel free to send me any feedback. Cheers! Kanpai! Živjeli!

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) Get ready to shake things up at Rosa Mexicano’s First Day of Spring Cocktail Class. Guests can sign up for a hands-on experience and learn how to craft four of Rosa Mexicano’s signature cocktails, including the Traditional Margarita, Josefina's Margarita, Spicy-Cucumber, and Mango-Chile. Classes kick off Monday, March 20, from 6-8 PM, and are priced at $65 a person.

Led by expert mixologists, this interactive cocktail class will teach guests everything they need to know to make the perfect cocktail. Plus, they’ll get to enjoy their creations along with some delicious bites from the kitchen – including Rosa’s guacamole.

Tickets for Boston location can be purchased HERE.
Tickets for Burlington location can be purchased HERE.

2) Martha’s Vineyard Back Door Donuts will be opening a late-night pop-up in partnership with Loretta’s Last Call on Wednesday, March 15. Located at 1 Lansdowne Street, the pop-up will serve late-night donuts out of a space adjacent to Loretta’s Last Call from 7 p.m. to 2 a.m. nightly.

Originally named Walmsley's, then Martha's Vineyard Gourmet Cafe & Bakery, and now The Front Bakery Cafe - Home of Back Door Donuts, the bakers at 5 Post Office Square on in Oak Bluffs have been handing out donuts to in-the-know locals during overnight prep shifts since its 1948. Today, The Front Bakery Cafe continues the longstanding tradition with Back Door Donuts- a speakeasy-style operation that serves fresh donuts to its loyal customer base via its “back door,” and eyes its first expansion into Boston.

The bakery’s eagerly anticipated expansion, hatched by Back Door Donuts partner and Lyons Group President Patrick Lyons, will bring the flavors of the Vineyard to hungry Bostonians prowling Lansdowne for a bite to eat in the evening and early morning hours. The new location will sling donuts out of the side door at Loretta's Last Call, which is directly next to Lucky Strike and will be marked with a "Donuts After Dark" neon sign. Patrons will be able to order in advance online or in-person at the window.

The Donuts After Dark menu will feature its signature apple fritter alongside a variety of donut flavors including Boston Cream, Buttercrunch, Buttermilk Glazed, Chocolate Coconut, Chocolate Frosted, Chocolate Glazed, Cinnamon Sugar, Coconut Donut, Double Chocolate, Honey Dipped, Lemon Jelly, Maple Bacon, Mini Fritter, Old Fashioned, Party Donut, and Raspberry Jelly.

“Our team has been working hard behind the scenes over the past couple of years to bring a little piece of everyone's favorite island donut shop to the great city of Boston,” said Back Door Donuts General Manager Tyler Heineman. “We're thrilled to bring the "Donuts After Dark" tradition to Fenway's historic Lansdowne Street, and we look forward to crossing paths with longtime fans and newcomers alike.”

To sweeten its grand opening celebration on Wednesday, March 15, the first 100 guests in line will receive one free donut for their next visit. The pop-up will operate indefinitely on 1 Lansdowne Street from 7 p.m. to 2 a.m. nightly.

Rant: The Horror of Powdered Sugar

Once again I have to say, "Powdered sugar? Argh!!!"

A year ago this month, I Ranted about this issue and it's time to Rant about it once more. Twice this past week, I've encountered dishes using powdered sugar and I didn't think either dish needed it. One dish was a pancake and the other was a chocolate mousse. 

Also known as confectioner's sugar, it's simply a finely powdered sugar and cooks and chefs dust it upon various dishes, from pancakes to cookies. It's partially used as a decoration but also adds some sweetness to the dish. However, I feel that it's vastly over used and often unnecessary. I don't want a blanket of white covering an otherwise delicious breakfast or dessert. 

It often starts at breakfast, where powdered sugar may be dusted atop pancakes, French toast or waffles, and I'm especially peeved when the menu doesn't mention that fact. You should have to ask for the addition of powdered sugar rather than the restaurant making it a standard addition to the dish. 

I don't want that added sweetness to my pancakes, French toast or waffles. Isn't maple syrup a sweet enough addition? Why would you also need the sweetness of powdered sugar? Add chocolate chips, Lucky Charms, or something similar if you want more sweetness to these breakfast treats. That white powder doesn't make pancakes, French toast or waffles look any more appealing. If anything, the white powder conceals the beautiful golden colors of these dishes. 

Adding powdered sugar to many dessert items also seems superfluous. It adds more sweetness than is needed for many of these desserts. Being too heavy handed with powdered sugar seems a cop out, the easiest fix to make your dessert sweeter. If your dessert was perfectly sweetened when first prepared, then there shouldn't be a need for powdered sugar.

Your dessert, just like your breakfast items, should be able to stand on their own. Plus, all that plain white powdered sugar hides the natural colors of the dessert, which are often far more beautiful than a field of white. I'd rather see the dark chocolate colors of a brownie than that dusting of white. Be more creative than simply dusting powdered sugar on everything. 

This past week, both the pancake and chocolate mousse were excellent dishes, except for the addition of the powdered sugar. They stood well on their own and the powdered sugar added absolutely nothing of value. The pancake was thick, but still quite fluffy and light. The chocolate mousse dessert was delicious, with a light chocolate cake base, a silky mousse, creamy whipped cream and more. When will chefs stop relying so much on powdered sugar, rather than allowing their dishes to stand on their own?

So what are your thoughts on powdered sugar?

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) Chef Evan Deluty has announced the opening of Stella, a 2023 version of his iconic South End restaurant which closed during the pandemic. The new restaurant will be located at 549 Commonwealth Avenue in Newton— a few blocks from Newton Center. Deluty is aiming for an early Spring 2023 opening. 

“I’m excited to bring a taste of Stella along with new menu items to Newton. Since closing the South End location during the pandemic, I’ve been thinking about doing a smaller more intimate version. We are fortunate to have many loyal customers from over the years, it’s going to be awesome to reconnect and see many of them soon.”

The new Stella will be a "2023 more casual version" of the former location offering some of Deluty's classic dishes including Pasta Bolognese, Pizzas, Stella's Meatballs, and Arancini, along with new items such as Matzo Ball Soup, Potato Pancakes, Chicken Parmesan Sandwich, and a Crispy Pork Sandwich.  Stella will be open for breakfast, lunch, and dinner and will offer takeout and delivery.

2) CLINK. Executive Chef Daniel Kenney alongside Chef Dave White from BRAVO’s Below Deck and Oriana Schneps invite Below Deck fans to join them for a four-course dinner, in partnership with Grey Goose. The event will be held Sunday, March 9,  with a Reception and Meet & Greet Hour from 6pm-7pm, and Dinner service at 7pm. 

At the reception and meet & greet with the chefs and Oriana Schneps from Below Deck Adventure, guests will enjoy an oyster bar with Grey Goose mignonette, house cocktail sauce and hot sauce, served alongside fresh-baked ciabatta rolls with whipped winter truffle butter.

Guests will then move onto dinner where they’ll enjoy a Grey Goose gazpacho shooter with basil mousse and parmesan tuile, followed by smoked steelhead trout tartar with yuzu, sea grapes and sesame. The chefs will then serve short ribs of beef from Maine Family Farms, paired with winter truffles, parsnips, leeks and natural jus. The meal will conclude with a decadent dark chocolate 14k gold dome, served with blackberry mousse, cocoa butter and Genoise cocoa nib soil. The meal will be paired with three signature cocktails from Grey Goose Vodka.

Tickets are $170 per person and are available via Eventbrite HERE.

3) On Monday, March 13, from 6pm-9pm, Chef Jason Santos and the Buttermilk & Bourbon team invite guests to join them for a specially paired Teeling Irish Whiskey in celebration of St. Patrick’s Day. Kicking off at 6 p.m., guests will enjoy passed apps and a welcome cocktail followed by a seated three-course meal paired with Teeling’s selection of Irish whiskeys.

Tickets cost $75 and can be purchased HERE. 

4) On Friday, March 17, to celebrate St. Patrick’s Day, the Rebel’s Guild, at The Revere Hotel, will be serving a la carte food and drink specials. Festive menu specials include Irish Soda Bread Butter Board withIrish soda bread, orange marmalade, fennel, kumquat; Guinness Poutine with curried fries, Guinness-cheese sauce; Braised Corned Beef & Cabbage with red potatoes, heritage carrots. Drink specials include Leprechaun Leap (Ketel One Vdka, Ginger Liqueur, Lemon Juice, Simple Syrup); Roe Necessities (Roe & Co Irish Whiskey, Italian Digestif, Fig Jam, Simple Syrup, Lime Juice); and Irish Coffee.

Additionally, Revere will be hosting a cocktail class with Roe & Co. Irish Whiskey in the Revere Lobby Lounge on Saturday, March 18 from 5 to 6 p.m. For $25 per person, guests will enjoy a welcome cocktail, an Irish Soda Bread snack from Chef Sunny Chopra, and will make two whiskey-based cocktails with a Roe & Co national ambassador.

5) Kristin Canty and her team at Woods Hill Table are hosting the Winderlea Wine Tasting Experience on Wednesday, March 8, at 6pm. Winemaker Donna Morris will be visiting from the Winderlea Vineyards in Oregon and showcasing their biodynamic Chardonnay and Pinot Noir wine, alongside a four course tasting menu from Chef Charlie Foster. Sommelier Cat Silierie will also be part of this very special event, presenting wine pairings from one of the most highly regarded vineyards in Oregon.

FOUR-COURSE TASTING MENU
First Course
Grilled Cuttyhunk Oysters, apple and sorrel
Cured Fluke, kanzuri, meyer lemon
Smoked Eggplant Crostini, goat cheese, chimichurri
2018 Winderlea Chardonnay
Second Course
Sweet Potato Gnocchi, maitake mushrooms, shaved woods hill farm pancetta, ricotta
2020 Winderlea Pinot Noir "Bounteous"
Third Course
Dry Aged Woods Hill Farm Duck Breast, hay smoked parsnip, mustard greens, black olive jus
2019 Winderlea Pinot Noir "Dundee Hills Vineyard"
2018 Winderlea Pinot Noir "Winderlea Estate Vineyard"
Fourth Course
Mini Lemon Tart, Italian meringue & thyme
Mini Vanilla Cheesecake, chocolate crust & fresh raspberries
Chocolate & Coconut Layer Bar 

Tickets are $135 all inclusive and are available HERE. 

6) Over the past 30 years, Parish Café has worked with top chefs in the Greater Boston area to create over 60 chef-inspired sandwiches for their menus. In celebration of Women’s History Month this March, Parish is highlighting 14 sandwiches from the female chefs that have graced their menu over the past three decades. This will be the first time that Parish’s menu will feature only female chefs. This menu will be available from March 1 – March 31, 2023, and will be available for dine-in and take out ordering. 

“It’s been amazing to work with so many extraordinarily talented female chefs to create their sandwiches over the past 30 years,” said owner Gordon Wilcox. “This month, we honor and acknowledge their efforts and fearlessness in an industry that is male-dominated. These women continually pave the way for future generations, and Parish stands behind that every step of the way.” 

Featured on Parish’s Women’s History Month menu will be:
“The Bravas” by Chef Cassie Piuma of Sarma
“The Hot and Dirty Pig Burger” by Chef Tiffani Faison of Sweet Cheeks and Tiger Mama
“The Pudding Portobello” by Chef Debra Hughes of Upstair on the Square
“The Steak and Blue” by Chef Lydia Shire of Scampo
“The Regal Regis” by Chef Susan Regis
“The Flour BLT” by Chef Joanne Chang of Flour Bakery
“The Rialto” by Chef Jodi Adams of Rialto
“The Zuni Roll” by Chef Norma Gillespie
“The Fox” by Chef Karen Akunowicz of The Fox and the Knife
“The Nebo” by the Pallotta Sisters of Nebo
“Rachel's Hot Sister” by Chef Sarah Wade of Stillwater
“The B&G Lobster Roll” by Chef Barbara Lynch of B&G Oysters, Menton, and #9 Park
“The Daily Grind” by Chef Jessica Biederman of the Bristol Lounge
“The Nightshade Po Boy” by Chef Rachel Miller of Nightshade Noodle Bar