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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.
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
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
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
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