Happy 2nd Anniversary To Victoria Hill Wine, Spirits & Gourmet!

Happy 2nd Anniversary, and Best Wishes for many more years to come, to the owners of Victoria Hill Wine, Spirits & Gourmet in Melrose. 

Today, Saturday, August 15, is their 2nd Anniversary. Two years ago, when I first met the new owners, Vijay, Puja, Andy, and Brian, it was with a little trepidation as we discussed their plans for the shop. That's a normal situation for employees when new owners take on any existing business. It raises a number of questions in your mind. What's their objective for the business? How will the business change? Will the staff be retained?

As I've mentioned before, their initial answers were very positive, and uttered with complete sincerity, so that my trepidations soon vanished. They wanted the shop to be an artisan wine, beer and spirits store. They certainly didn't want to turn it into a generic package or convenience store, and didn't want to add lottery or cigarettes. They also planned on retaining any of the staff who desired to work there. Finally, although there would be changes, they hoped it would only be positive ones, those which would further their primary objective. 

During their first year, I was pleased that they lived up to everything they told me on that first day. All of the new owners were sincere and hardworking, fully open to suggestions from all of the staff. Now, two years later, I'm even more pleased with the direction of the shop. There have been additional changes during the past year, and more changes are planned for the future. And all of these changes have continued to enhancing their original objective. 

If you've visited the shop during the past two years, you may have seen Puja, who's the primary owner of Victoria Hill, responsible for the day to day operations. She has been instrumental in helping it become a destination shop, not just a neighborhood store, a place which attracts people from all of the surrounding communities and not just Melrose. In large part, this is accomplished by offering products that aren't available at many other local wine and liquor shops, including the big box shops. The diversity of their selection continues to always expand, and have been greatly embraced by the customers. Puja constantly and actively seeks out new wines for the shop. 

For example, the wine selections, numbering around 600, usually include offerings from over 25 different countries, including less commonly available wines from regions including Croatia, Lebanon, Georgia, Armenia, Bulgaria, Serbia, Mexico, Palestine, Ukraine, Slovenia, Hungary, and more. Wines from additional countries are also added when good choices become available. 

The first time I've ever tasted wines from Palestine and the Ukraine was when they became available at the shop. I hadn't previously seen them at any other local shop. These have been delicious wines, indicative of the potential of these lesser known wine producing countries. And many customers have indicated their happiness at being able to obtain these more unique wines.     

To expand the wine selection, adding maybe another 50 or so wines, a couple new wooden wine shelves have been recently added. These shelves have not yet been stocked, but plans are in the works to fill them in the near future. One element of this plan is to expand the Italian wine section, adding even more red wines from all across Italy.   

The shop also stocks about 350 "Natural Wines," a significant amount more than a year ago. The term "Natural Wines," is used as an overall designation for wines that are Biodynamic, organic, sustainable, or similarly produced, whether certified or not. To more easily locate the Natural wines, you simply have to check the wine price labels, shown above, and look for an "N" in the right hand corner. More Natural wines continue to be added all the time.  

As the holiday season approaches, even more wines will be added, included more higher end wines, which are great gifts for family and friends. If you are seeking more unique wines to give as gifts, or want to drink something special at your holiday gatherings, come here and we can find something to meet your desires.

The store also carries a variety of interesting and delicious Sakes, including Junmai, Honjozo, Ginjo, Daiginjo, Sparkling Sake and more. There are even a few Natural Sakes, which are very uncommon. If you need help selecting Sake, just ask me while I'm working and I'll be more than willing to assist you. We'll likely have a Sake Tasting around the start of October to celebrate International Sake Day, which is on October 1.

There's a chiller unit, which mostly contains wines, including Sparkling wines, White wines, Rosé wines, Orange wines and even chillable Red wines.  

Besides the diverse wine selection, the Beer chiller also contains an excellent assortment, about 200, of craft beers and ciders, many from New England breweries, as well as some of the usual favorites, from Modelo to Budweiser. New beers and ciders are added all the time, including seasonal selections. And yes, pumpkin beers are now being stocked! Customers have been very complimentary about the beer selection. 

The Spirits selection, from whiskey to mezcal, rum to tequila, vodka to liqueurs, is diverse as well, including some harder to find selections, from Blanton's Bourbon to Chartreuse, although such spirits aren't always available as only limited amounts are received. For example of the diversity, there are now Gins from all over the world, such as from Greece, Japan, Ireland, Mexico and other countries and U.S. states. Local spirits can also be found, from producers such as Barr Hill and Short Path. 

There are a number of snacks available, from popcorn to potato chips, chocolate to crackers. There is also a chiller containing a variety of cheese, including a few from one of my favorites, Tillamook. 

I continue to conduct Wine Tastings every Thursday evening, from 5-7pm, and every Saturday afternoon, from 1-4pm. The tastings showcase diverse wines, exposing many customers to wines, countries and grapes they have never previously sampled. Customers have been very appreciative of this approach, and open to tasting more unique wines. They have often found new favorite wines, buying wines they wouldn't have purchased on their own, wary of buying a wine they've never experienced or knew little about. There have also been plenty of repeat customers who regularly come to the tastings to experience these new wines. 

On Friday nights, there are also often additional tastings, mainly conducted by distributors, of Wine, Beer or Spirits. Please come by any of these tastings to expand your palate and taste some delicious and fascinating new wines, beers and spirits.  

Many thanks go to Vijay, Puja, Andy, and Brian, for creating an excellent store, for carrying a diverse and interesting selection, and for being open to suggestions. They have worked very hard during these past two years, and it has been a real pleasure to work for them. 

If you live in Melrose, check out Victoria Hill and see what your neighborhood wine, beer & spirits shop has to offer. If you live outside Melrose, please also check out this destination spot as you are likely to find plenty of selections that aren't available at your own neighborhood wine shop. And please come to the tastings and learn more about the wonders of wines, beer and spirits from all over the world! 

Victoria Hill Wine, Spirits & Gourmet
538 Main Street, Melrose
(781) 665-3332
Hours of Operation: Monday to Wednesday: 10am-8pm, Thursday to Saturday: 10am-9pm; 

Sunday: 10am-7pm. 

Follow the shop on Facebook and Instagram

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 Brendan Pelley, a Chelmsford native, has announced the official opening of his new concept Kri Kri Grill. Located at 18 Boston Road, Kri Kri Grill is a deeply personal venture for Chef Brendan Pelley that is inspired by his Greek-American heritage. Kri Kri Grill opened to the public on Friday, August 7.

Kri Kri Grill is a local and family owned counter service restaurant honoring the tavernas of Chef Brendan Pelley’s youth and the traditional Greek tavernas he fell in love with during extensive travels throughout Greece. The name of the new concept honors the Kri Kri, a wild mountain goat of Crete that is known for its authenticity, resilience and deep ties to the land.

Kri Kri Grill embodies the spirit of Greek cuisine and culture which is honest, humble and rooted in tradition. Chef Brendan Pelley is third generation Greek-American and the menu celebrates his heritage and roots with some unexpected takes on the classics. Everything is made in house, from the fresh pita bread to the ice cream, using traditional techniques and sourcing the best seasonal ingredients. Each meal is cooked to order and guests can indulge in a menu packed with family recipes and Greek staples that are elevated by Chef Brendan Pelley’s authenticity:

Appetizers - made with comforting family recipes for avgolemono soup, grilled dolmades and Papou’s spanakopita
Pitas & Bowls - customizable options with house made pita bread or Greek rice, paired with hand stacked and slow roasted proteins such as Harissa Chicken, Spiced Lamb Meatballs, and Roasted Garlic and Miso Pork
Salads - three signature options Kri Kri Salad, Shredded Cabbage Salad, and Greek Caesar with options to add protein
Traditional Plates - hearty taverna style favorites such as Baked Lamb Shank, Chicken Lemonata, Taverna Eggplant, and Pastitsio
Blackboard Specials - a daily rotating sustainable selection of fish and seafood, and additions highlighting seasonally foraged ingredients
Sides - hand cut Greek fries, tomato rice, orzo salad, and green beans
Sweet Touches - house made ice cream in flavors such as Greek coffee, Vanilla & Olive Oil, Baklava and the Kri Kri Sundae with tahini caramel and candied sour cherries. There is also Chef’s personal homage to the historic Chelmsford Ginger Ale with a nostalgic float
Beverages - A selection of imported Greek beers and funky Greek wines by the glass and bottle, alongside Greek café beverages.

The intimate space has indoor seating for 36 and a seasonal outdoor patio space will debut later this summer. In addition to dining in, Kri Kri Grill is available for takeout, delivery and has a corporate and events catering program. Kri Kri Grill is open Tuesday through Saturday from 11:00 a.m. to 8:00 p.m., and will eventually be open 7 days a week with extended hours on Friday and Saturday.

An Early History of Anchovies On Pizza: The First Topping

Do you like anchovies on pizza?

Nowadays, many people dislike anchovies on pizza, and the dominant topping is pepperoni. However, that wasn't always the case. In fact, anchovies were the first pizza topping in the U.S., and were very common in the early 20th century. And there were people who criticized anyone who didn't like anchovies on their pizza.

Anchovies were common on pizza in Naples before pizza ever came to the U.S. Anchovies were cheap, offered much umami flavor, and could be stored well for a lengthy time. When Neapolitans immigrants brought pizza to the U.S., it was only natural that many of those pizzas would be topped with anchovies. Otherwise, the pizzas were just topped with cheese. Pizza likely came to the U.S. in the late 19th century, although documentation of such first appears in the early 20th century. 

One of the first newspaper articles mentioning Neapolitan pizza is found in the Boston Sunday Journal (MA), October 4, 1903. It stated, “Scattered through North and Prince streets and other portions of the Italian colony where Neapolitans congregate are occasional little shops with the words ‘Pizze Cavuie’ on the windows. The words mean simply ‘hot cakes’ in the Neapolitan dialect.” The article continued, “Neapolitans in Boston say that there are few places in the city to which the famous Naples specialty has been successfully transplanted.”

The article also described how the pizza was created, starting with a fat roll of dough that was flattened until was is a little thicker than a pancake and a little larger than an ordinary pie. The top of the pizza was then topped with bits of lard, Roman cheese, cooked tomatoes, and aregata, “.., the spicy, aromatic herb which is a favorite Italian seasoning.” This would have been a blend of dried herbs like oregano, basil, rosemary, and thyme. The pizza would then be put it in an oven for two minutes.

A pizza cost 5-10 cents, dependent on its size. It was also noted that, “In Naples the price ranges from 10 cents down to a penny for little ones containing only a good-sized mouthful. A favorite cry for them at the doors of the bakeries in Naples is “Ca’ pummarola e alice,’ which is dialect for “with tomatoes and anchovy, some of them being made with anchovy there, though the fish is never added here.” So, it appears the first pizza spots in Boston offered only cheese pizza, without any anchovies.

About two years later, a very similar article appeared in the New York Herald (NY), June 18, 1905. It seems that the two articles might have been written by the same person, due to some of the same content, although part of the article was directed to New York. For example, it was said that there were only two places in New York where you could get “real genuine Neapolitan pizza.” It continued, “One is on Spring street and one on Gran. All the rest are Americanized substitutes.”

The article described how the pizza was made, and that mirrored the information from the Boston Sunday Journal article. The article also noted, “Pizze Cavuie means simply hot cakes. You won’t find the words in the dictionary, because they aren’t Italian, but Neapolitan dialect.” It was also said that anchovies weren't yet found on any New York pizzas.

A pizza definition. A book, Explanations of All Terms used in Cooking-Cellaring by Kurt Heppe (1908) provided the definition: “Pizza—a Neapolitan cake with oil, tomatoes and anchovies.” As we see, anchovies were considered a basic component of pizza.

There is then about a twenty year gap then in newspaper coverage concerning pizza, which mentions it numerous times but provides little detail. Anchovies likely became more common during this period, and by the late 1920s, were dominant. There would be a few exceptions during the late 1920s and 1930s, but they were more outliers. 

The Buffalo Courier Express (NY), February 6, 1928, mentioned the opening of Dante’s Tavern, and some of their some specials included “pizza d’anchovies, pizza di sardi and pizza di formaggio.” Pizza with anchovies, sardines or cheese. 

The Passaic Daily News (NJ), December 13, 1928, noted that pizza was a cake or pie that was topped by tomatoes, anchovies, and cheese. 

The American Guardian (OK), May 24, 1929, provided a bit more description. “Pizzeria is a bakery which specializes in pizza, a pie served with anchovies and tomato sauce and dear to the Neapolitan palate.” So, it seems many pizzerias were considered bakeries, and not restaurants. The article also seems to indicate that Neapolitan pizza came with anchovies, an ingredient often mentioned with pizza during this period.

The Record (NJ), July 1, 1933, added that in New York, “A pizza is an Italian pancake which comes in two sizes, the smaller about 14 inches in diameter and the larger fully two feet. With both go tomatoes, anchovies, cheese and other delicacies. The cost is 25 cents for one and 35 cents for the other. The pancakes are baked in a huge brick oven,…”

Pizza in California! The San Francisco Call Bulletin (CA), July 27, 1933, mentioned that Antonio Farina was “known as the greatest man cook in the Italian quarter…” The article continued, his special dish was pizza, “Pizza, made only in Naples, and Farina is the only man who can make it properly in San Francisco.” It added, "It’s a concoction of special dough, oil, cheese, tomatoes, thyme and many other more mysterious things. Sometimes anchovy is substituted for the cheese.”

The Brooklyn Daily Eagle (NY), January 21, 1935, mentioned Pizzeria alla Napoletana, located at 147 W. 48th St. Pizza was described as “a dessert that dates back to the early Romans. Pizza requires a special type of oven with the flame coming down from the top, which explains why it is so hard to get in the majority of restaurants…” Pizza as a dessert? This wouldn't be the last time that it would be categorized as such. 

The article also noted, “It is made in a great big shallow dish almost as large as a tea tray. And is served in triangles, like slabs of pie.” It continued, “Pizza, as properly prepared, is baked cheese and tomato. Another version consists of cheese, tomatoes, olives and anchovies all baked together.” Again, those anchovies! Finally, it stated, “Pizza is much like pie. Americans often order it by asking for pie. You can combine both techniques, by asking the waiter for ‘a pizza pie."

The Central New Jersey Home News (NJ), April 26, 1935, provided a recipe for Italian Pie, or Pizza, and you can see anchovies were one of the ingredients. Other ingredients included tomatoes, garlic, cloves, pepper and olive oil. But, no cheese. 

The Brooklyn Eagle (NY), September 6, 1935, had an  PIC of ad for Colucci’s Pizzeria, noting it sold “Pizza with mazzarella, anchovies, fried pepper, mushrooms.” This is the first mention I found of adding mushrooms to a pizza.

The New York Post (NY), September 20, 1935, ran an article with the above title. The article stated, “The anchovy wing of pizza lovers rose up in protest today at the disclosure that a cop yesterday ate three Italian pizza which were not garnished and garlanded with anchovies.” It was also noted, “The glorious pizza, they said, is not at its best if it is made largely of cheese, or if sardines are substituted for anchovies.” H. Paynter, a “culinary sage of Riverdale,” was quoted as saying, “Without anchovies the otherwise delectable pizza is a barbarous dish fit for savages who would gobble sparrows uncooked and with the feathers on.” Mayor Laguardi was also asked for his opinion on this pizza matter and he stated, “They’re too doughy for my taste…But if you want my recipe, here it is. A piece of dough, cheese, tomatoes and anchovies.”

The Asbury Park Press (NJ), March 5, 1936, printed an ad for Jerrys Tavern, noting "During Lent Try One of Jerry’s Pizza With Anchovies.” 

The Hartford Courant (CT), March 19, 1936, mentioned, “The pizza cook cannot be any Italian. He must be a Neapolitan, for only in Naples does it reach its perfection. There is at least one Neapolitan making pizza in Hartford, and he’s an artist at his trade.” The article continued, “The foundation for pizza is a round piece of Italian bread dough…the filling, which consists of a layer of parmesan cheese, a layer of tomato paste, a generous scattering of grated red peppers, and a thorough dosing of olive oil. On top, anchovies are generally scattered.”

A pizza recipe was provided in the Boston Globe, January 2, 1937. It stated you could buy bread dough at an Italian bakery or make your own. Then, you greased a baking sheet with olive oil and spread the dough on the sheet. Next, you placed pieces of anchovies on the dough, and then added a half-can of tomatoes, pepper, a sprinkling of savory, and top it all with olive oil. Curiously, no cheese was used in this recipe.

The San Francisco Call Bulletin (CA), June 22, 1937, stated that you should check out Lupo’s restaurant, a true Neapolitan food spot, to eat pizza. “A young fellow was working at a table rolling and smacking a piece of dough into a circle about twelve inches across. Then he put bits of lard on it, tomato sauce and anchovies (or mozzarella cheese, which was introduced into California by the father of Al Santoro, the sports writer), sprinkled it with the herb basil and parmesan cheese, lifted it with a wooden scoop and set it in the flaming oven.” The pizza then cooked for about 10 minutes. 

Another recipe. The Pittsburgh Sun-Telegraph (PA), July 7, 1937, provided a pizza recipe from Henry Armetta, a “famous movie actor” and master cook. The recipe stated that a pizza would be topped with “cut-up tomatoes, anchovies, French cheese, and sprinkle all over with olive oil and ‘aregano’, pepper and salt.”

The Times Herald Record (NY), August 19, 1937, had an advertisement for a Pizzeria on Prince and the pizza was “Furnished with Cheese. Fresh Tomato or Anchovies.”

The Owens Valley Progress Citizen (CA), November 26, 1937, mentioned Lupo's restaurant, which I previously mentioned. The article noted, “Tried a new dish at Lupo’s Restaurant Neapolitan Pizzeria on Kearny Street and was introduced to pizza (pronounced pizzsta) an Italian concoction that’s baked in an oven, contains the amazing combination of lard, tomato sauce, anchovies, mozzarella cheese and parmesan cheese. You eat it hot, and like pie.” 

Another recipe. The Miami Herald (FL), April 1, 1938, provided a recipe from a Miami woman of Italian descent. It was mentioned, “Pizza Napoletana is an unusual bread, layered with tomatoes and anchovies and sprinkled with grated Parmesan cheese, thyme and pepper and brushed over with olive oil before baking.”

The Los Angeles Examiner (CA), October 21, 1938, provided a recipe  for “Pizza (Hot Bread)." Once again, anchovies were a listed ingredient.  

The Record (NJ), January 10, 1939, reported that a legal question had arisen, whether female waitresses could be employed at a pizzeria on the basis it was a restaurant, or whether they were prohibited because pizzerias were taverns. Female waitresses were not permitted to work at taverns. D. Frederick Burnett, the State Alcoholic Beverage Control Commissioner, conducted a scholarly study of the pizzeria business, and then concluded that whether a pizzeria was a restaurant, tavern or ordinary bakeshop under State liquor law depended on the nature of the establishment. It would be judged on a case by case basis.

Burnett wrote “In Naples, of course, everyone knows that a Pizzeria is a place where dough pies, embroidered with tomatoes, anchovies or mozzarella (a cheese indited to the kid goat), and embellished with peppers and garlic, are made and baked while you wait.” He continued, “Talking strictly Neapolitan, a pizzeria is a shop specializing in the baking of pizza to order. The fact that it is consumed before it cools, does not convert the shop into a restaurant. Rather it is a tribute to gastronomical judgment. Nor does its solubility in wine change a tavern either into a restaurant or a bake shop merely because it installs an oven to serve its patrons."

The Journal (CT), January 28, 1939, ran an article from the Philadelphia Record. It noted that pizza was a "new delicacy." It added, “What is pizza? Well, it’s just a big open-faced pie, filled with tomatoes, anchovies, mozzarella, cheese, peppers, or what have you—and baked while you wait. You name your own delicacy and the pizza baker will drop it in. Then it comes out of the oven—all golden brown and crisp,…”

The article continued, “The most popular pizzeria (pizza bakery) in town is Fiore’s, 1653 E. Passayunk avenue.” And, “The reason for Fiore’s popularity is Derigi Cecchini, the pizza baker. He learned his trade as a boy in Naples, the birthplace of pizza.” Hands not silverware! It was also noted, “It’s cut into pie segments and eaten with hands. Don’t let Derigi see you eat it with a fork. His artistic Latin soul will be hurt.” It was also mentioned that “Musicians and show people are great pizza eaters.” Pizza was so popular in Philadelphia that in the last 8 months, 9 pizzerias had opened on Passyung Avenue and 8 others had opened in other sections of Little Italy. 

The Washington Daily News (D.C.), February 17, 1939, noted, “…Italian tomato pie, a fromagenous delicacy of tomatoes, bread crust, anchovies, spice, bacon or whatever else happens to be around and likely looking. A new dish to Washington, it is made at the Little Dutch Tavern (extraordinary misnomer), at 1304 Pennsylvania-ave se, the only place south of Philadelphia where the exotic business is conducted.” 

Their chef was Anthony Camposano and he provided a recipe. Anchovies are mentioned, but so is bacon as a possible topping. Finally, it was mentioned that pizza should only be eaten with your hands, and not any silverware. 

The Central New Jersey Home News (NJ), February 22, 1939, printed this ad for the Neapolitan Kitchen, noting that Pizza came with a choice of cheese, anchovies or mushrooms. 

The Boston Herald, March 6, 1939, provided a recipe, which entailed you making your own dough. The pizza was topped by onion, Parmesan cheese, pepper, canned tomatoes, olive oil and anchovies. 

The Boston Globe (MA), July 28, 1939, provided a recipe for Pizza Neapolitena, noting four toppings for the pizza, which you could use individually or in any combination. Those choices included cheese, anchovies, sausage, and sardines. 

The Daily Times (Iowa), October 19, 1939, had a brief review of a cookbook, Herbs for the Kitchen by Irma Goodrich Mazza. The cookbook was “devoted entirely to dishes which the author believes taste better when herbs are used.” In a recipe from Naples, pizza was noted as “—a raised bread dough covered lightly with anchovies, tomato and marjoram and baked in a hot oven.”

The Fitchburg Sentinel (MA), October 26, 1939, printed the above ad for the Fairmount Café, which offered Pizza with Anchovies for 40 cents.  

The Dayton Daily News (OH), October 26, 1939, mentioned Lupo’s restaurant in San Francisco, and the article stated; the pizza was “spread with olive oil or lard, anchovies or ham, tomato paste and cheese sometimes of several types.” 

It generally wouldn't be until the 1940s that other pizza toppings, such as meatballs, sausage, and pepperoni started becoming available and more commonly known. Anchovies were king for almost forty years, but then hit a decline as other toppings started being added to pizza. Today, you can find pizza with almost any type of topping, although anchovies are often still available. 

Rant: Ugly Food Deserves Love!

"Everything has beauty, but not everyone sees it."
 --Confucius

In the food world, where Instagram is immensely popular, you've been fed a lie. You've been led to believe that only "beautiful" food is worthy of attention. Everything is done to make their food look as attractive as possible. If a stylish and compelling photo can't be taken of a dish, then it's ignored. 

It's a shallow and insidious belief, and easily spreads beyond the food world, so that people begin to believe that outer beauty is most important in many other areas too. It teaches the wrong lesson. We need to battle this lie, and embrace the fact that even "ugly" food deserves love.

The photo above probably isn't "worthy" of Instagram because sausage gravy generally isn't seen as appealing on a picture. It's often considered an "ugly" food, and thus not worthy of attention. It doesn't look pretty, and some might think the gravy resembles something disgusting. However, this dish, a Hash Stack, from Nick & Andy's in Danvers, is pure comfort food, a delicious blend of flavors and textures, and definitely worthy of your attention. It's a combination of hash browns, bacon, sausage, scrambled eggs, cheese and sausage gravy. This "ugly" dish shouldn't be ignored as it possesses its own "inner beauty," a food for the soul.

Chain restaurants understand the appeal of "beautiful" food and their commercials, often using a food stylist, work hard to depict their foods in the best light. However, when you actually patronize those restaurants, what you get served probably doesn't resemble the beauty of their commercials. It's another type of lie, one pertinent to Instagram as well. Restaurants may help Instagrammers take the best photo of their food, although when you dine there, your dish might not actually look like those photos.

In addition, a photo doesn't tell you how a dish tastes. All you see is the outer shell, and not what is within. Beautiful food can lack sufficient flavor and taste. It might be too dry, too overcooked, too unbalanced, too salty, etc. And ugly food can be the opposite, some of the best food you've ever tasted. We need to look beyond appearances, to get to the heart of what is truly important. Would you rather eat something that is pretty and tasteless, or something ugly and flavorful?

We need to stop promoting the idea that only beautiful food is worthy. We need to embrace the myriad "beauty" that is found in all dishes, even if on the outside, they don't follow traditional images of beauty. "Ugly" food deserves just as much attention and we shouldn't settle for less.

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) August is packed with reasons to visit The Wellington as the Belmont Center neighborhood spot celebrates National Sandwich Month, and the height of New England's summer with new seasonal menu offerings available throughout the month.

In honor of National Sandwich Month, The Wellington is offering guests even more value during lunch service throughout August. Every Tuesday through Saturday from 11:30 a.m. to 2:00 p.m., guests who order any lunch sandwich will receive their choice of fries or side salad, plus a complimentary rotating surprise second side.

The weekly rotating bonus side will feature seasonal favorites such as potato salad, seasoned rice, and corn ribs, giving guests something new to discover with each visit. The promotion is available with all lunch sandwiches, including the Caprese Sandwich, Fried Chicken Sandwich, and New York Bodega Chopped Cheese Sub.

As the Dog Days of Summer are amongst us, The Wellington is also introducing new seasonal dishes that showcase fresh ingredients and New England flavors.

New menu additions include:
Caprese Flatbread ($21) – Heirloom tomatoes, fresh mozzarella, basil, oregano,maldon sea salt, drizzled with aged balsamic and EVOO
Pan-Seared Salmon ($36) – Pan seared faroe island salmon, sautéed heirloom tomatoes, native corn, potato gnocchi, basil (available gluten-free)
Shrimp & Corn Chowder ($18) – Summer corn and tender shrimp in a rich, creamy broth

Adding to the summer festivities, The Wellington continues to offer live entertainment throughout the weekend. Guests can enjoy Friday Night Live Music featuring Malin & Friends from 8:00-10:00 p.m., Saturday Night Live Music with Morningside Music Studio from 7:30-9:30 p.m., and the restaurant's popular Sunday Live Jazz Brunch from 11:30 a.m.-2:30 p.m., featuring live jazz from rotating artists alongside brunch favorites. Whether gathering for cocktails, dinner, or a leisurely weekend brunch, guests can pair The Wellington's seasonal menu with live local entertainment all weekend long. 

"August is one of the best times of year to enjoy everything New England has to offer, from fresh seafood and local produce to relaxing afternoons and evenings spent outdoors," said Joe Arkinstall, General Manager of The Wellington. "We wanted to create a month filled with reasons for both our regular guests and first-time visitors to stop by, whether it's for lunch, happy hour, or dinner. These seasonal promotions and new menu additions celebrate the flavors of summer while giving guests something new to experience throughout the month."