2018: Favorite Restaurants & Food-Related Items

What were some of my favorite restaurants of the past year?

Let me continue the lists of my best recommendations and favorites of 2018. I have already posted my three Top Wine lists, my Favorite Wine-Related Items, and my Top Ten Favorite Restaurant Dishes, and now I want to address my Favorite Restaurants of the past year as well as some of my other Favorite Food-Related Items

This is certainly not a complete list but it is more a sampling of memorable restaurants and food items I've experienced and/or posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more Restaurant reviews, you can just search my blog posts for the past year.

Favorite Hot New Restaurants: This category includes several restaurants that have opened in the last few months, which have already impressed me, but which I haven't yet written a review. In early 2019, I'll likely review these worthy restaurants (after additional visits).
     Tonno in Wakefield: This is the second location of Chef Anthony Caturano's Italian Seafood restaurant. I eagerly anticipated its opening and it easily lives up to my high expectations.
     Kamakura in Boston: Chef Youji Iwakura has brought Japanese Kaiseki cuisine to Boston and the restaurant is aesthetically cool and the food is killer.
     Feng Shui in Burlington: The sixth location of this Chinese restaurant opened near the Burlington Mall and their lunch buffet is compelling, and their cocktails are quite good.
     Home Taste in Arlington: A second location of this Chinese restaurant, they specialize in delicious hand-pulled noodles. hand-made dumplings, Chinese casseroles and more.
     Aaron's Taco Cart'el in Stoneham: A small, casual and tasty spot for tacos, burritos and nachos, where  customization rules.

Favorite New Haitian/Dominican Restaurant: From delightfully flaky Paté to Jerk Beef Sliders, from savory Griot to a Cream Corn Souffle, Infused Kreyol in Malden is making delicious and compelling food. It's a tiny spot that once was home to a bakery but it's well worth seeking out. This isn't a cuisine you often see in the Malden+ area and thus there was a need for such a restaurant. Prices are very reasonable, service is usually very good, and the freshness of their dishes is impressive. And their Paté was one of my Top Ten Restaurant Dishes of 2018.

Favorite Suburban Italian Restaurant: Il Casale, with locations in Belmont and Lexington, is killing it, especially with their wine dinners. Such professional service, exquisite food, and interesting drinks, from wine to cocktails. Their popularity, judged by how they can sell out an entire restaurant for a wine dinner when most other places are lucky to fill a table or two, is indicative of how well they are received in their community. And their Ragu Bianco was one of my Top Ten Restaurant Dishes of 2018.

Favorite South American Restaurant: In Watertown, the former owners the famed Cambridge restaurant Salts, have started a new restaurant, La Bodega By Salts, which reflects owner Analia Verolo's homeland of Uruguay. Much of the menu consists of small plates, a great way to experience a number of dishes, which either have Uruguayan or Spanish roots. The food is fantastic, the wine list has plenty of Uruguayan wines, and their cocktails are stellar. Service is excellent and the restaurant itself is cool, especially where they have reused an old railroad car. And their Chivito was one of my Top Ten Restaurant Dishes of 2018.

Favorite Japanese Restaurant: Chef Chris Chung is rocking it in Inman Square in Cambridge at Momi Nonmi, a casual Japanese izakaya with some Hawaiian influence. The food is amazing, with ingredients that are fresh and high quality, including rarities not commonly found in the area. The cuisine is also inventive and innovative, with plenty of special dinner events. Chef Chung's culinary skills are top notch. They also have an impressive Sake, Shochu and cocktail program. Again, this is another small restaurant but one you should not miss. And their Teppanyaki Loco Moco was one of my Top Ten Restaurant Dishes of 2018.

Favorite Tasting Menu: Around since 2016, The Table at Season To Taste, located in North Cambridge, offers a four-course tasting menu each evening which changes every 4-6 weeks. You have two options for each course and the food is delicious and inventive, supported by an excellent wine program. It is a small and cozy restaurant, with an open kitchen, and you receive very professional service. And their Brown Rice & Sweet Potato Congee was one of my Top Ten Restaurant Dishes of 2018.

Favorite Brunch: At Ledger Restaurant & Bar, in Salem, they have an excellent Brunch Menu, from a 22-ounce Bloody Mary to their home-made Donuts, from Eggs Benedict to Banana Bread. Excellent service, a patio during the summer, and a menu of enticing dishes. Have a breakfast dish or a more lunch dish, such as a Fried Chicken Thigh Sandwich or a Breakfast Burger. And their Chicken & Waffles was one of my Top Ten Restaurant Dishes of 2018.

Favorite Fusion Cuisine: Though it was only available for several days around Cinco de Mayo, the "Grexico" menu, a combination of Mexican and Greek cuisine, at Committee was fusion cuisine at its best. The various dishes seamlessly blended ingredients from both cuisines, creating delicious and inventive dishes that thoroughly impressed me. Grecomole, Guajillo Hummus, Churros with Merenda, and much more. I hope they will hold this event again in 2019, and I could easily see this fusion cuisine centering a new restaurant. And their Lamb Barbacoa Tacos was one of my Top Ten Restaurant Dishes of 2018.

Favorite Chef's Return: Famed Chef Marisa Iocco returned to Spiga in Needham, transforming their Italian menu but maintaining some of his well-known specialties. You'll find dishes like Guazzetti, a unique Italian stew and Spiga might be the only local restaurant serving this item. Their Pizza is excellent and their Pasta dishes are killer. A cozy spot, it is open for lunch and dinner, and is worth the journey to Needham. And their Timballo was one of my Top Ten Restaurant Dishes of 2018.

Favorite Restaurant Dessert: After enjoying the savory options from Chef Marisa Iocco at Spiga, you can peruse their Dessert menu but I think your best option is her famed Bread Pudding, which I first enjoyed several years ago. I've even recommended people start their meal with the Bread Pudding so you ensure you aren't too full after dinner to enjoy it. Every spoonful is absolutely delicious, a hedonistic treat which I cannot recommend enough. Great texture to the bread, a nice blend of sweet and salty in the sauce, and nice hints of vanilla. We really need a bakery that specializes in Bread Pudding.

Favorite Hidden Restaurant City: Malden has plenty of interesting restaurants, especially Asian ones, but you wouldn't suspect that some fascinating dishes are "hidden" within rather ordinary appearing spots. From its storefront, you'd think Classic Pizza is your typical pizza and sub shop however they also have a small, but delicious menu of Indian dishes, including a killer Chicken Tikka Masala. Jay's Pizza also appears to be a normal pizza and sub joint, but they also sell Nepalese Momos, dumplings. In 2019, I'll be checking out other pizza joints in Malden to see if any others are hiding more unique and tasty dishes.

Favorite Food Book: Written  by Gabriella Opaz & Sonia Andersson Nolasco, with photography by Ryan Opaz, the compelling Porto: Stories From Portugal's Historic The Bolhão Market succeeds on many levels. It discusses the history of Portuguese cuisine while also telling intimate stories of the various vendors at the Bolhão Market. This is not some dry travelogue but rather a seductive lure intended to convert you into a culinary lover of northern Portugal. It will work well as a reference guide as well, something to turn to from time to time to better understand Portuguese cuisine. Highly recommended.

Favorite Culinary School: NECAT is a local culinary school which trains people from challenging backgrounds, from ex-convicts to recovering addicts, from the homeless to the chronically unemployed. NECAT fills an important need for culinary help while helping numerous people achieve a better life. It is such a worthy school, helping to transform lives, and it really touches my heart. It helps individuals while also helping the community, having recently celebrated its 5th Anniversary. I continue to try to raise awareness of NECAT so that its good work can continue and even expand.

Favorite Food Trade Event: Once again, I have selected the Seafood Expo North America (SENA) as my favorite. It is a massive trade event, a three day event showcasing purveyors of seafood and related vendors. You'll find tons of free seafood samples and learn plenty, from sustainability to cooking. The Seafood Show is an engaging event and you can read my latest articles here: Part 1, Part 2, Part 3. The Seafood Show is compelling on many levels and I look forward to attending the next SENA in March 2019. Hope to see you there too.

Favorite Food History Article: This year, I'm especially proud of my article, "Water Doughnuts": Some Bagel History. I found numerous fascinating newspaper articles, dating back as far as 1930, about bagels. There were Recipes for making bagels at home, information about various flavored bagels, canned bagels, pizza bagels and more. More writers need to use old newspaper archives in their research as you never know what intriguing information you will find.

What were some of your favorite restaurants this year?

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Alpine Restaurant Group is pleased to announce the opening of The Burro Bar in Brookline. This is Chef/Owner Joe Cassinelli’s fifth venue behind Posto, The Rosebud American Kitchen and Bar, The Painted Burro and Osteria Posto in Waltham. This new neighborhood dining destination will be located in the heart of Brookline’s Beacon Street in the former Ribelle space.

“Brookline is such an exciting and vibrant neighborhood and we are thrilled to introduce the Painted Burro’s sibling restaurant, the Burro Bar to the restaurant scene,” said Joe Cassinelli. “The inspiration for the concept came from the evolution of what the Painted Burro has become in Davis Square. We want to invite our loyal guests and new friends to join us on another adventure, one that blends authentic Mexican techniques with our local bounty in an atmosphere with first class hospitality in a comfortable setting.”

The menu is crafted by Chef/Owner Joe Cassinelli and the front of the house will be overseen by General Manager Helen Israel. The beverage program has been carefully curated by Alpine Restaurant Group’s Director of Operations, Alec Riveros. Inspiration for the menu comes from regions of Mexico such as Baja, Oaxaca, Vera Cruz and the Yucatan with splashes from South America. The modern approach to cuisine with a respect for tradition is exemplified throughout dishes where ingredients and local produce take center stage.

The menu includes a selection of Bocaditos (small bites) such as Mexican Street Corn off of the Cob, Roasted Beets with Morita Dressing and Goat Cheese, Spice Green Beans in a Smoked Shrimp Mole and Enmoladas. There is also a section of Classicos which stem from the Painted Burro’s signature menu items, such as the Guacamole El Mero Mero, Nachos Con Chorizo and the Chicken Tamale Ahogada. The seafood section, Del Mar, includes Charred Octopus, Snapper and Scallop Ceviche and Grouper Con Coconut. There is a selection of Queso Fundidos that includes selections of Chorizo and Roasted Apple, Squash and Cauliflower and Nopale and Poblano Rajas. Tacos will be the star of the menu with more than half a dozen options, including: Baja Fish Tacos, Beef Tongue, Short Rib Double Stack, Chicken Liver and Gulf Shrimp Diablo.

The beverage program at the Burro Bar embodies The Painted Burro’s dedication to eclectic tradition. A tequila list with over 100 bottles that are handpicked and “Burro tested and approved” are featured and available in 1 oz. or 2 oz. tastings or in their Margaritas which showcase the pure flavors of the tequila. There will also be 40 Mezcals, making it one of a handful of Mezcal Bars in the Boston area.

The Burro Bar will be open for dinner nightly at 5pm until 1am and in the near future, it will open for Sunday brunch.

2) On Tuesday, February 7, Bar Boulud will debut a three week Pop-Up Chocolate Shop featuring a selection of handcrafted cocoa confections from Pastry Chef Robert Differ. Available to pre-order and select preferences at pick-up, these decadent desserts will be beautifully packaged and ready to gift just in time for the Valentine holiday. Available through February 28th, Chef Differ’s specialty sweet selections will include:

Assorted Embellished Cupcakes
--Red Velvet (rich cream cheese frosting)
--Chocolate Fudge (dark chocolate frosting, plunged in ganache)
--Birthday Cake (pink bubblegum frosting)
“Shades of Chocolate” French Macarons
--Ivory (zest of orange essence)
--Milk Chocolate (crunch of praline)
--Dark Chocolate (coffee truffle)
--OMG Chocolate (hint of licorice)
Handcrafted Bonbons (flavors may change and additional flavors may be available)
--Peanut Brittle
--Dark Chocolate Espresso
--Aged Rum & Vanilla
--Raspberry Lychee
--Honey-Hazelnut
--Fresh Mint
--Classic Cocoa dusted with 72% dark chocolate
Le Petite Gâteau (dark chocolate devil’s food cake layered with truffle, crème de cocoa and creamy chocolate mousse, engulfed in even more chocolate)

As a sweet enhancement, Bar Boulud will also host a chocoholic tasting menu exclusively at the Pop-Up Shop Counter, available during lunch and dinner service. Sit at one of the counter’s seven seats and indulge in a variety of sweet treats, which can be ordered individually or as a tasting flight. Additionally, guests can cozy up with a cup of Chef Differ’s featured hot cocoa - Almond Joy Chocolat Chaud, warm milk chocolate finished with creamy coconut, toasted almonds and a housemade coconut marshmallow; also available with cordial enhancement.

Please note: online orders must be placed with a minimum 48-hour advance notice.

For more information or to place an order, call 617-535-8800 or visit Eventbrite https://www.eventbrite.com/e/the-chocolate-shop-at-bar-boulud-tickets-31170103619

3) Michael Serpa, executive chef/owner of Select Oyster Bar in Boston's Back Bay announces "Bistro Mondays." Available from 4:30pm-9:30pm, fFor $33, guests can enjoy a special prix fixe menu.

Faroe Islands Salmon Tartare (mustard dressing, crispy capers, radishes)
or
Smoked Bluefish Toast (blood orange marmalade, roasted fennel)

Frisée Aux Lardons (smoked bacon, sunnyside egg, toasted breadcrumbs)
or
Roasted Brussels Sprouts (heirloom apples + pomegranates)

Maine Mussels ‘à la Normande’ (shallots, white wine, herb toast)
or
Peekytoe Crab Pappardelle (toasted hazelnuts, lemon, parsley, cracked pepper)

{add 1 dozen island creek oysters +$12}
by the dozen only, max 3 dozen, only with prix fixe

Drink these: 
Cour-Cheverney Phillipe Tessier $55
Trousseau Jean-Luc Moullard ‘Côtes du Jura’ $60

4) Il Molo, the North End neighborhood spot for seafood with an Italian accent, is launching a brand new Sunday brunch service kicking off on Sunday, February 12. Il Molo will be open at 11:00 AM with executive chef Pino Maffeo offering dishes from the new brunch menu as well as inventive and also classic cocktails that diners expect to sip with brunchy fare, mixed up by bar manager Luke Collier.

“We’ve been getting amazing feedback from our dinner and lunch service, so we couldn’t wait to start brunch,” says Donato Frattaroli Jr, who is co-owner along with his father Donato Frattaroli. “We are going to offer our customers a brunch that will give them a reason to wake up in the morning!”

The new Brunch menu includes Starters that follow in the ‘serious seafood’ vein that Il Molo is known for, like Smoked Salmon Toast with Sour Cream & Onions, and Mini Lobster Rolls served Warm. There will also be a selection of Brunch Breads: Honey Pecan Sticky Buns; Butter Croissants; Raisin Pecan Rolls w/ Maple Butter. Brunch Plates will include a fairly wide array of dishes based on traditional brunch but with a clearly Maffeo twist, like the TBE – Tomato, Burrata and 2 Poached Eggs with Pesto Hollandaise; the Lobster Benny – Farm Eggs, Maine Lobster, Hollandaise; and Blueberry Griddle Cake – Maine Blueberries, Maple Syrup, Powdered Sugar. There is also a selection of Sides, which include Lobster Hash. All brunch items are under $20.

And because brunch, no matter how good it is, is never complete without cocktails, Luke, Il Molo’s Bar Manager will be debuting his special brunch cocktail menu which includes the Rise & Shine – Irish Cream, Artisanal Coffee and Fresh Whipped Cream and the Peruvian Huevos & Jamon – Pisco, Egg White, Lime, Sugar, Bacon Crumble; as well as takes on the more traditional Mimosa and Bloody Mary.

Brunch will be served every Sunday, from 11:00 AM to 4:00 PM.

5) Owners Filippo and Phil Frattaroli, guest chefs Antonella and Domenico Santacroce, and the Lucia Ristorante team invite guest to join them for a special Abruzzese cooking class and dinner.

On Tuesday, February 7, at 5 p.m., Antonella and Domenico Santacroce, guest chefs visiting Lucia from Italy’s Abruzzo region, will be teaching a special cooking class at Lucia Ristorante focusing on Abruzzese cuisine. Following the cooking class, guests will feast on their creations paired with Lucia’s exceptional house wines.

The menu will include:
Sagne e Fagioli: an Abruzzese version of Pasta e Fagioli with homemade pasta and beans from Sulmona
Chitarrina all'abruzzese: chitarra pasta with a tomato and lamb sauce
Pallotte Cacio e Ova: cheese (Caciocavallo from Abruzzo) and egg pallotte
Pizzelle: thin, anise-flavored cookies originating in Abruzzo made with authentic handheld irons directly on the stove

Tickets cost $75, not including tax and gratuity, and can be purchased by calling Lucia at (781) 729-0515.

6) I recently mentioned the opening of Bistro Duet, a modern French dining experience in one of Arlington's most iconic buildings--the former Arlington Five Cent Savings Bank. Bistro Duet reunites InterContinental Hotel, Boston alumnae Cyrille Couet and Wayne Duprey.

Bistro Duet is now announcing the start of their weekend "Bistro Brunch", which will run from 11:30 am - 2:30 pm every Saturday & Sunday. You can begin your brunch with Financiers, Muffins or their Baker's Basket (an assortment of pastry). You can the move onto items such as a Salade Croquant de Jardin or a Banana Nutella Tartine. Or opt for the Crispy Duck Confit Waffle, a Croque Monsieur, Moules Frites, or Baked Eggs Ratatouille. Most of the dishes cost less than $14 and would be a good way to start your weekend.

For reservations, please call Bistro Duet at 978-863-8848

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Bistro Duet is now open and offers guests a modern French dining experience in one of Arlington's most iconic buildings--the former Arlington Five Cent Savings Bank. Bistro Duet reunites InterContinental Hotel, Boston alumnae Cyrille Couet and Wayne Duprey.

"Bistro Duet will celebrate the uniqueness of the iconic bank space while offering contemporary French food and drink in an casually elegant neighborhood environment," says Co-Owner and General Manager Wayne Duprey.

Executive Chef and Co-Owner Cyrille Couet is from Frances's Loire Valley, where he began cooking in his uncle’s restaurant at the age of thirteen. Chef Couet's international career has taken him across Europe, the West Indies and the United States. Chef Cyrille was the inaugural chef of Miel Brasserie at the InterContinental, Boston where he worked alongside with Bistro Duet co-owner Wayne Duprey. Chef Couet, most recently, was the executive chef at the Questrom School of Business at Boston University.

A native of Dracut, Massachusetts, Bistro Duet co-owner Wayne Duprey will act as general manager. Wayne has managed restaurant and bar operations in the U.S., Europe and Asia. Most recently, he was the assistant director of food and beverage at the Four Seasons Resort, Hualalai in Kailua-Kona, Hawaii. Previously, he was Director of Bars at the InterContinental, Boston.

Bistro Duet is a 110-seat restaurant with private dining options. Adjacent to the dining room, the Bistro Duet bar will feature hard-to-find French herbal liqueurs and a selection of locally distilled spirits and regional craft beers. Beverage Operations will be supervised by Wember Castillo, most recently from Oak Long Bar + Kitchen and also formerly of Rumba at the InterContinental, Boston.

Messieurs Couet and Duprey have assembled a menu designed to appeal to all palates and pocketbooks. Whether you want to dine casually in the bar lounge side of the restaurant or with more formality in the gorgeous dining room, Bistro Duet will serve you the finest modern French cuisine, seasonally and regionally sourced.

2) On Wednesday, January 25, from 6:30pm-9pm, Civic Kitchen & Drink is hosting its first annual Robert Burns Scotch Dinner to pay tribute to one of Scotland's finest on his birthday, Robert Burns! Widely known as the national poet laureate of Scotland, Burns dinners are held on this day all around the world with whisky, poetry, haggis...and kilts.

Civic Kitchen & Drink just opened in 2016. Chef Rick Araujo and GM/Beverage Director Sarah Lee create memorable food and beverage pairings that are worth the drive. This dinner may be the most memorable yet as they celebrate their love for Robert Burns & Scotch.

“We are excited to put our own spin on traditional Scottish foods, because, well, haggis!!” shares Araujo. The team at Civic Kitchen & Drink is working closely with Special Guest and Whiskey Expert Charles Tower, of Lost Distilleries and Julio's Liquors. The dinner will feature classic and New World scotches paired with dishes created by Araujo and his team.

“We are excited to host this amazing tradition and we anticipate a sold-out night” says Lee. “What more could you want? A night of Scotch, Poetry, Amazing Food, and yes, I’ve heard there may be kilts!”

Cost: $69 per person
For Reservations, please call 508-329-5142

3) Posto will be celebrating this Valentine’s Day with a prix fixe, three-course menu for $50 per person. In addition to the prix fixe menu, guests may also choose to order from a selection of favorite items from Posto’s regular menu.

The prix fixe menu will include:
Primi Piatti
--Cotuit Oysters with preserved kumquat, arbol chilies, and thyme
--Lobster Bisque with sweet potato, crème fraiche, and chives
--Black Truffle Mac ‘n Cheese with gruyere fondutta, elbow macaroni, and parmesan bread crumbs
Secondi Piatti
--Duck Tortellini with braised duck leg, goat cheese, cherries, and thyme
--Fig Risotto with thyme, black mission figs, and parmesan
--Cauciucco with saffron, clams, mussels, shrimp, cod, and monkfish
Dolci
--L’ Opera Cake: almond sponge cake with amaretto cream and chocolate ganache
--Vanilla Panna Cotta with fresh berries and blood orange sciroppo

For Reservations, please call 617-625-0600

4) Alas, Chocolee Chocolates shuttered its acclaimed retail shop on Dartmouth Street in 2014, but chocolatier Lee Napoli -- whose expertise in all things sweet is legendary in this city -- continues her legacy by sharing her chocolate-making knowledge in a spacious South End classroom on Saturday afternoons at 2:00 p.m.

Classes size is limited, and instruction includes:
- tempering high quality chocolate
- making toasted chocolate almond bark
- mixing the perfect ganache
- learning to scoop, roll, dip and decorate truffles
- the secret of chocolate beignets (hot fried dough filled with chocolate)

At the end of the 2 ½ hour class, each student goes home with a 1 lb. box of assorted candies they’ve made themselves.

Cost: Chocolate classes are usually $150 per person but from now until the end of March, Ms. Napoli is offering a $50.00 discount, bringing the cost of this unique weekend activity to only $100.

Class registration is available by emailing: chocoleechocolates@gmail.com

5) Owners Filipo and Phil Frattaroli, Guest Chef Antonella Santacroce, and the rest of the Lucia Ristorante team invite guest to join them for a special, prix fixe “From Abruzzo with Love” dinner, on Monday, February 6, from 6pm-9pm,  to benefit the Central Italy Earthquake Relief Fund. To better accomodate a larger number of guests, this dinner will be held at Filippo Ristorante.

The North End's Lucia Ristorante will be celebrating its 40th anniversary this year and to kick off the festivities, it will host this prix fixe dinner with special guest chef Antonella Santacroce. Hailing from Sulmona, Italy in the Abruzzo region, Chef Santacroce will delight guests with a multi-course menu showcasing Abruzzese cuisine. The seated dinner will include menu items such as: polenta Ovidiana with sausage; buccatini all’ Amatriciana with Pecorino cheese and guanciale; and porchetta. Lucia’s house red and white wines will be served alongside the meal.

Tickets cost $100, not including tax and gratuity, and can be purchased by calling (617) 742-4142.

6) The Beehive, located in Boston’s South End, will indulge lovers with “Spread The Love”- a 10 day-long celebration featuring Valentine’s Day inspired dishes from Executive Chef Gregory Torrech, drink specials, and live jazz and soul performances.

On Tuesday, February 14, guests can enjoy a special prix fixe dinner menu for just $69 per person, but why limit the love to one day? Guests can enjoy the luxe Valentine’s Day menu as a la carte specials that will be served in addition to the regular menu on Friday, February 10 through Sunday, February 19. The Beehive will also be serving a lover’s weekend brunch on Saturday, February 11 and 18 and Sunday February 12 and 19 from 10AM-3PM.

All week long guests can get in the mood with romantic live music and one of The Beehive’s Valentine’s Day drink specials. Wine enthusiasts will appreciate The Beehive’s extensive wine list featuring exceptional sparkling and reserve wines.

Reservations are highly recommended by calling 617-423-0069

7) On Thursday, February 9, at 6pm, Davio's Lynnfield will host a culinary wine tour of Merriam Vineyards in Sonoma County. Taste along with winemaker Peter Merriam, from one the most respected vineyards in the country. Designed for oenophiles of all levels, the four-course dinner with wine pairings will feature regionally inspired foods prepared by Executive Chef Danny Levesque
.

WINE DINNER MENU
Benvenuto
Mini Kobe Beef Meatballs
Warm Brie, Figs, Crostini
Tuna Tartare, Sesame, Cucumber
Philly Cheese Steak Spring Rolls®, Spicy Ketchup, Spicy Mayo
2014 Davio’s Reserve Chardonnay
2013 Davio’s Reserve Cabernet Sauvignon
Antipasto
Chilled Oysters, Shrimp, Lobster, Mussels, Cocktail Sauce, Mustard Sauce
2015 Merriam Vineyards, Sauvignon Blanc
Farinaceo
Duck Confit Ravioli, Cipollini, Bacon, Pink Peppercorns
2011 Merriam Vineyards, Cabernet Franc
Piatto Del Giorno
Slow Roasted Brandt Beef Ribeye, Skillet Potatoes, Baby Carrots, Cabernet Au Jus
2007 Merriam Vineyards, Miktos, Cabernet Sauvignon
Dolce
Seven Layer Lemon Cake, Fresh Berries, Raspberry Coulis
2013 Merriam Late Harvest Sauvignon Blanc

COST: $95 per person (excluding tax and gratuity).
Tickets are required. Please visit http://davios.com/lynnfield/events/merriam-wine-dinner-0 or call 781-944-4810

8) On Thursday, February 9, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Tulip Winery. Established in 2003 by the Itzhaki family, Tulip is the largest boutique winery in Israel that produces approximately 220,000 bottles annually. The Winery, which integrates the production of quality wines with social responsibility, is located on a mountainside in Kfar Tikva (Village of Hope), a small pastoral settlement whose population consists of people with special needs. The Winery aspires to enable members of the community to develop and realize their potential. The noteworthy fusion of the community’s vision and the Itzhaki's desire to produce wine gave rise to an exciting model of a wine industry that employs the community members and offers them a business platform to integrate into the workforce just like in mainstream society.

I have tasted several of the wines from the Tulip Winery and were impressed with their quality. In addition, Tulip has a great story and is very socially responsible. This should be a delicious and informative dinner.

Legal Sea Foods will team up with winemaker, David Bar-Ilan, to host a four-plus-course dinner featuring signature cuisine paired with his selections from the Tulip Winery vine. The menu will be presented as follows:

HORS D’OEUVRES
Bluefish Pâté, Grilled Toast Points
Grey Sole Tiradito, Yuzu & Aji Sea Salt
Smoked Salmon*, Brioche, Caper Relish
Tulip Winery “White Tulip,” Galilee, 2014
FIRST COURSE
Cedar Plank Haddock (cilantro rice, salsa Veracruzana)
Tulip Winery “Tulip Espero,” Galilee, 2013
SECOND COURSE
Blackened Faroe Island Salmon (spaghetti squash caponata)
Tulip Winery Syrah “Reserve,” Galilee, 2013
MAIN COURSE
Grilled Spiced Beef Tenderloin (wild rice, tomato romesco)
Tulip Winery Cabernet Sauvignon “Reserve,” Galilee, 2013
DESSERT
Poached Red Pear & Brillat-Savarin Cheese (honeyed walnuts, lemon zest, cinnamon)
Tulip Winery “White Franc,” Judean Hills, 2014

COST: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

9) Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, and the Doretta Taverna team invite guests to join them to experience for exciting events and menu changes taking place at Doretta under the leadership of Doretta’s newly appointed Chef de Cuisine Brendan Pelley. Starting the year off on a delicious note, 2017’s must notable happenings include:

Dollar Oyster Opa Hours:
Happy hour has taken on a whole new meaning at Doretta’s “Opa Hour!” Monday through Friday, from 4 to 6 p.m. and from 9 to close, Doretta is offering $1 oysters at the bar. The oyster offerings will include a variety of three, different oysters that will rotate daily. Past featured oysters have included Hama Hamas, Aunt Dotty’s, Moonshoal’s, Chatham’s, Pemaquid’s, Howland’s Landing, Crowes Pasture, and Johns River.

Date Night Prix Fixe:
Join Doretta every Sunday through Tuesday night for its new Date Night Menu! For just $50 for two people, guests can enjoy a feast of spreads, choice of several mezze plates, and a Greek dessert platter to end the evening. A special wine list will also be available exclusively just for date night.

Winter Cocktails:
Doretta has just rolled out its new, winter cocktail list featuring libations such as Adriatico with ouzo, lavender, and cassis, as well as a Greek spin on the classic hot toddy made with brandy, lemon, Tentura, and honey. Whimsical, creative cocktails with name like Grey Eyes, Socratic Method, and Achilles’ Heel will have guests savoring every last drop.

Lunch on the Fly:
Need to get back to the office in time for that 1 o’clock meeting? Doretta has got you covered! For just $25 guests can enjoy Doretta’s infamous village salad, choose from one of Doretta’s three open-faced pitas (lamb, chicken souvlaki and falafel) and a beverage (Have you ever had a Greek Frappe before?) with speedy, expedited service. Doretta serves lunch Monday to Friday from 11:30 a.m. to 2:30 p.m

Local Sourcing:
Chef Brendan Pelley has established and nurtured his relationships with several foragers and mushroom growers, as well as herbs from his friends at Eva’s Garden to ensure Doretta’s food is only source from the very best purveyors. Among others. Doretta continues to work closely with oyster farmer Jeremey Scheffer from Spearpoint Oysters out of Martha’s Vineyard and Sky 8 Shrimp Farm.

Chef’s Table:
Doretta’s unique Chef's Table is the heart and soul of the restaurant’s bustling kitchen. Situated right in the kitchen on the lower floor, the long wooden farm table can accommodate up to 12 guests for a completely private dining experience. Doretta’s chefs will interact with guests to create a special menu while the party’s dedicated server will curate optional wine pairings. The Chef's Table is the perfect place for a whimsical Greek feast!

New Dishes:
Doretta is excited to have recently unveiled a variety of creative new dishes to the menu! Favorites include Saganaki “Fondue” with Kefalograviera, pickled cranberries, Szechuan peppercorn, and metaxa; Housemade “Hilopites” Pasta with stewed rabbit, cinnamon, chili, and kefalotiri; Vegetable Crudité with pistachio skordalia; and Ouzo-Cured Arctic Char with pickled caper leaf, dill, and pepperoncini.

10) The Light Foundation is “moving the chains” by raffling off a chance for two lucky fans and their guests to sit VIP style for the AFC Championship game at Gillette Stadium on January 22.

Former New England Patriots Offensive Lineman and three-time Super Bowl Champion Matt Light is raffling off the second installment of the Playoff Series Raffle, with the “O-Line Edition” playoff package to support his longtime nonprofit, the Light Foundation. A portion of the proceeds will also go to the “Taste of the NFL,” to benefit the Greater Boston Food Bank.

Two winners will each bring a guest to sit in a luxury suite at Gillette Stadium for the Patriots vs. Steelers game on January 22nd, following a Dinner at Davio’s Northern Italian Steakhouse at Patriot Place, with Light and a few special guests – former O-linemen Joe Andruzzi, Russ Hochstein and Dan Koppen. Then they’ll head to the stadium where they will sit in the Energi suite to watch the Patriots take on the Steelers in the AFC Championship game. The prize package also comes with an overnight at the Courtyard Marriott in nearby Norwood, a stipend (up to $200 for each group) for transportation to and from the game and a couple of signed helmets from your special O-line dinner guests, and current Patriots players.

Raffle tickets are $1 each at www.playoffraffle.org. Raffle proceeds will benefit the Light Foundation, to assist at-risk kids from all over the country in staying on track and becoming leaders in their own communities.

The O-Line Edition Raffle Package includes:
 · (2) tickets to the Energi suite for the January 22nd Patriots vs. Steelers AFC Championship game at Gillette Stadium to watch the game with Matt Light
 · Hotel accommodations for (2) at The Courtyard Marriott in nearby Norwood, for night of Saturday, January 22nd
 · Pre-game dinner at Davio’s Northern Italian Steakhouse at Patriot Place with Matt Light, Joe ANdruzzi, Russ Hochstein and Dan Koppen on January 22nd
 · Travel stipend for transportation from hotel to Patriot Place and back before and after game
 *2 packages are available – 2 winners will be drawn when the raffle closes*

WHERE: Raffle tickets are $1 each available at: www.playoffraffle.org
WHEN: Raffle Entry Deadline: Friday, January 20, at 2:00p.m. EST (Winners are picked soon after the deadline)

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Chef/owner Deborah Hanson of Taberna de Haro states: "How to sum up the complexities of biodynamic wines? Where mastery meets mysticism, is my simple explanation. Based on Rudolf Steiner's philosophy of holistic farming, biodynamic viticulture seeks to nurture the vineyard to a state of complete health and vigor so that the grapes she produces are impeccable, and naturally so. The wine made from these grapes has unique texture, vivacity, and charm, not to mention complexity and staying power. The winemakers committed to this philosophy are deep souls with a profound connection to their vineyards. The more of them I meet, and the more I taste their wines, and the more I think about the state of agriculture today, the more drawn I am to this holistic theory, that so deliciously expresses itself in my glass. I'm intrigued and I'd love to share it with you."

To share her thoughts, Deborah is hosting a wine event, Where Mastery Meets Mysticism: A Tasting of Biodynamic Spanish Wines on Wednesday, February 10, from 7pm-8pm.

Five wines will be paired with five courses of tapas., including:
Les Argiles Blanc 2014
Salt-cod & fennel eggs
Orto Blanc 2011
Fideuá of sepia & romescu
Pedra Roja 2013
Roasted eggplant gratiné
Finca L'Argata 2012
Pork loin in samfaína
Mibal 2013
Piquillo peppers stuffed with braised lamb

Cost: $75 per person (plus tax and gratuity)
Reservation and pre-payment required so please call 617-277-8272 in the evenings. This event will be limited to 10 participants.

2) South Street Diner is hosting an all-day Mardi Gras celebration in honor of Fat Tuesday – the last day of the Carnival season. Owner Sol Sidell is recreating that Bourbon Street feel right inside the walls of South Street Diner on Tuesday, February 9, from 11am to 11pm.

Stop in and enjoy an all-you-can-eat jambalaya feast for $6 and enjoy a full New Orleans style Mardi Gras menu including beignets, crawfish, shrimp po’boys, king cake, alligator sausage and “Lucky Dogs.” The staff will be fully decked out in Mardi Gras garb with beads to hand out to customers as well and traditional New Orleans Zydeco music will be blasting from the jukebox throughout the entire day.

For more information, please visit www.southstreetdiner.com or call 617-350-0028.

3) Pastoral Chef/Owner Todd Winer, co-owner George Lewis, and the rest of the Pastoral Artisan Pizza Kitchen and Bar team invite guests to spend their Valentine’s Day weekend at the Fort Point eatery. This Valentine’s Day weekend, Pastoral Artisan Pizza Kitchen and Bar will be hosting weekend-long events in the name of love (and good food).

Friday, February 12th:
For dinner on February 12th from 5 p.m. to 10 p.m., Pastoral will be offering guests prosecco paired with local wood and salt-roasted oysters for two for $40.
Saturday, February 13th:
For dinner on February 12th from 5 pm. to 10 p.m., Pastoral will be offering guests discounted Italian wine and prosecco deals, specially added menu items, and house-made, hand-crafted chocolates for the table.
Sunday, February 14th:
Opening its doors for extended hours on February 14th, Pastoral’s brunch from 10:30 a.m. to 4 p.m. will feature house-style jazz from DJ Chris Roxx and friends, music from DJ Sandy Poirer from Shag, a photo booth, specialty coffee drinks, craft cocktails, and small-plates brunch menu. For dinner from 5:00 p.m. to 9:00 p.m. on Sunday night, Pastoral will be offering family-style dining specials to enjoy with not just one loved one, but all of your loved ones.

4) The Painted Burro team invites guests to a join them in celebrating love this upcoming Valentine’s Day weekend with menu specials or in celebrating singledom at their anti-Valentine’s “Let’s Give Them Something to Taco ‘Bout” karaoke night.

Valentine’s Day Weekend Menu Specials: Enjoy Valentine’s Day weekend while dining on brunch and dinner specials at the Painted Burro. In addition to their regularly available menus, The Painted Burro will also offer special menu items for brunch and dinner service on Saturday, February 13th and Sunday, February 14th.

Available for brunch from 10 a.m. to 3 p.m. on Saturday, February 13th and Sunday, February 14th, The Painted Burro will be offering Lobster Benedict with poached eggs, chipotle hollandaise, refried beans, and a griddled English muffin for $21.

Available for dinner from 4 p.m. to 11 p.m. on Saturday, February 13th and Sunday, February 14th, The Painted Burro will be offering Cotuit Oysters with lime, shallots, pickled onions, and tequila mignonette for $12; Grilled New York Sirloin with chipotle-roasted potatoes, white asparagus, oyster mushrooms, red wine demi glaze, and tequila butter for $21; and a Mexican Banana Split for Two with coconut-avocado ice cream, chipotle-chocolate ice cream, dulce de leche ice cream, caramelized bananas, tequila-soaked cherries, and horchata whipped cream for $12.

“Let’s Give Them Something to Taco ‘Bout” Karaoke: Before the boxes of chocolates are eaten and sappy cards are exchanged, The Painted Burro will be hosting “Let’s Give Them Something to Taco ‘Bout” karaoke night for singles to have fun and poke fun at the red rose, teddy bear-filled holiday. On Tuesday, February 9, at 9 p.m., The Painted Burro invites guests to sing their (achy breaky) hearts out while enjoying specialty “cupid is stupid” cocktails, dressing up with anti-Valentine’s Day photo props, taking a swing at a “broken heart” piñata, and munching on funny conversation heart cookies.Performances to the likes of “We Are Never Ever Getting Back Together” and “All My Single Ladies” are encouraged while duets and love ballads are not allowed!

For reservations, please contact (617) 776-0005

5) This Valentine’s weekend, Brian Poe is bringing “The Love Game” to the Tip Tap Room in Beacon Hill. For three nights, from February 12-14, Chef Poe will serve up a wild game-laced menu that features a series of bold, flavorful dishes designed to tame one’s animalistic desires.

“The Love Game” menu is available as a five-course prix fixe and each course also is available at a la carte pricing:
Elk Carpaccio (green peppercorn studded tenderloin, deviled egg puree, garlic toast points, flash fried capers, lemon oil)
Miso Soup (charcoal roasted pheasant, pineapple sake salsa, lemongrass coconut foam)
Duck Confit Salad (yellow rocket, rosemary chimichurri vinaigrette, goat cheese, caramelized onion chips, Beacon Hill bacon)
Venison (Denver leg, truffle celery root puree, purple carrots, maitake mushroom demi)
Chocolate Mousse (salted caramel ice cream, crisp cocoa tuile, candied hazelnuts)

COST: Five-course prix fixe: $75 per person (items also are available at a la carte pricing)
For reservations, please call: (857) 350-3344.

6) It’s Mardi Gras in New England which generally means restaurants will be adding the word “Creole” and “Cajun” in front of dishes on menus everywhere. But, how true is this to authentic Mardi Gras fare? Chef Paul Turano, chef/owner of Tryst restaurant, in Arlington, has taken it upon himself to bring authenticity to his special Mardi Gras dinner being held on Tuesday, February 9, from 5pm-10pm.

Served in addition to Tryst’s regular menu, Mardi Gras diners can look forward to experiencing an à la carte special menu featuring Shrimp & Grits with Cajun butter ($12), Crispy Cod with kohlrabi pickled slaw, andouille & red pea rice ($21) and Beignets with bourbon caramel and vanilla sugar ($7). That’s not all, guests will be able to enjoy authentic cocktails and Hurricanes galore.

Reservations are highly recommended. Please call 781-641-2227.

7) The Committee team and newly appointed Consulting Wine Director Lauren Friel have introduced a new line up of exotic Greek spirits to their beverage program. In addition to recently overhauling the wine program, Lauren Friel is introducing traditional Greek spirits of rakomelo, ouzo, tsipouro, mastiha and arak that are unusual to the American public. The Greek and Mediterranean spirits are served table side in shooter glasses, 300ml for 1-2 people or 500ml for 2-4 people. Servers present the spirits with rocks on the side allowing guests are invited to pour as little or as much as they would like.

Mastiha, a liqueur made from the resin of the mastiha tree and grown on the island of Chios, is centuries old and made by a technique that is passed down through generations. Tsipouro dates back to monk production in the 14th century, is made with grape pomace and is similar to a pisco, while rakomelo is a blend of the anise flavored spirit raki and honey.

The full menu includes the following:
Rakomelo (House-made with Tsikoudia, honey, clove, and cinnamon served warm)
300ml $26, 500ml $44
Ouzo 
--Plomari Lesvos, Greece
Glass $8, 300ml $34, 500ml $58
--Barbayanni ‘Aphrodite’, Lesvos Greece
Glass $6, 300ml $26, 500ml $44
--Mytilini Lesvos, Greece
Glass $5, 300ml $22, 500ml $36
Local Spirits
--Idoniko Tsipouro, Drama
Glass $8, 300ml $34, 500ml $58
--Haraki Tsikoudia, Crete
Glass $6, 300ml $26, 500ml $44
--Homericon Mastiha, Chios
Glass $8, 300ml $34, 500ml $58
--El Massaya Arak, Lebanon
Glass $7, 300ml $30, 500ml $50

Pairing these spirits with various meze is a tradition that Greeks celebrate with admiration. Some of the new meze that were just added to the menu and pair well are the kounoupidi (whole roasted cauliflower, mostarda, kasseri), chestnut stifado (braised chestnuts and shallots, sweet potato), keftedakia makedonias (greek style meatballs, walnuts, tomato-prune salsa) and loukaniko (fennel sausage, braised leeks, florina pepper coulis, smoked manouri cheese).

In addition to launching the new spirit offerings, Friel has introduced a new list of exclusively Mediterranean wines at Committee as well as launched a new monthly wine dinner series highlighting different regions of the Mediterranean. Reservations can be made by calling the restaurant at 617-737-5051.

8) This Valentine’s Day weekend, love over brunch or romance under moonlight at The Elephant Walk in Boston’s South End neighborhood. Executive Chef Nadsa de Monteiro is bringing exotic flavors and standout features to her special Valentine’s Day menu which will be served in addition to the regular brunch and dinner menu.

On Saturday, February 13 and Sunday, February 14, from 11:30am-4pm, guests are invited to brunch outside the box, with staple items that include Crêpe au Canard ($12), a French crepe filled with duck braised in soy tamarind juices, portobello mushroom, crème fraiche and scallion alongside dressed baby greens, and Oeufs Brouillés au Kapik Khing ($11), cage-free scrambled eggs, PT Farms pork belly slow-cooked with Khmer spices and cucumber pickles served with sage sautéed potatoes or mixed greens. As the sun sets , and dinner begins, travel abroad with features that include Côtelettes d’Agneau Grillées, Ravioles aux Champignons ($29) New Zealand double lamb chops grilled, wild mushroom ravioli in red wine-rosemary sauce and kale sautéed with garlic, or bring Cambodian flavor to the forefront with Saraman, ($26) beef short ribs slow cooked in a rich Khmer curry with cardamom seeds, cinnamon, star anise, lemongrass, coconut milk, tamarind and shrimp paste; served with turmeric coconut rice and pickled vegetables, both available gluten free.

Opt for the brunch Bloody’s, aimed to spice up the dullest of lovers with a mix of chilies, lime juice and tuk trey (a spicy Cambodian dipping sauce), blended with vodka and Elephant Walk’s very own unique Bloody Mary mix ($9), or choose from Elephant Walk’s carefully curated wine list to toast to the perfect evening.

For more information or to make a reservation please call (617) 247–1500.

9) Up for a good challenge, to devour a huge burger? Fuddruckers Reading is hosting a special event for Fat Tuesday, February 9, a 3-Pound Burger Challenge! Can you devour a 3-pound burger in one hour?

For $19.99 you get a 3-pound burger, 1-pound of Fudd fries and a bottomless Coca Cola beverage. Additional burger toppings, like cheese, are extra, but their condiments bar is still free (with stuff like pickles, peppers, tomatoes & more). If you can finish the 3-pound burger and fries in one hour, you will receive the following:
--2 free meals toward a future visit
--1 free t-shirt stating your victory
--Undeniable respect from friends, family and colleagues

The restaurant will be open on Tuesday, from 11am-9pm, and the challenge is available all day but there is a 24 hour notice required. Call to make a reservation, (781) 942-4891.

Which of my readers is up for the challenge?

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Connecticut pop-up venture, [oink], is taking over the kitchen at Ribelle in Brookline for three nights in late February. Titled the “CT Chef Takeover”, the collaboration dinners are meant to give the city of Boston a taste of what Connecticut chefs are up to. The dinners will be different menus each night and will be 5-7 course tastings ranging from $65-$85.

The chefs collaborating with [oink]‘s Craig Hutchinson and Alex Lishchynsky will be Matt Wick of River Tavern on February 23rd, James Wayman of Oyster Club on February 24th, and Tyler Anderson of Millwrights on February 25th.

Ribelle owner/chef Tim Maslow and [oink] co-chef Craig Hutchinson worked together while opening Ribelle in 2013. Hutchinson became the first Chef de Cuisine of Ribelle and the restaurant received the coveted “four stars” from the Boston Globe. Since then Maslow has gone on to win Food & Wine’s Best New Chef award. Maslow offered the restaurant to Hutchinson as he will be in Montreal at a food festival for those 3 nights.

Menu’s have yet to be written and tickets go on sale soon, however these dates and chefs have been finalized.

2) On Wednesday, February 10, Tony Maws will welcome Chef Deuki Hong and writer Matt Rodbard to The Kirkland Tap & Trotter for a one-night-only event celebrating the soju-slamming, pepper-pounding, kimchi-everything adventure that is Koreatown: A Cookbook (Clarkson Potter/Publishers; on sale February 16, 2016). For two years, co-authors Hong and Rodbard gathered recipes, stories, in-the-moment photos, and thoughtful interviews from Korean American neighborhoods all across the country to comprise their portrait of a culture in Koreatown. With a penchant for global comfort foods, killer wood grill to complement the flavors of Korean barbeque, and convivial atmosphere, Kirkland is the ideal place to kick-off the cookbook tour.

DINING OPTIONS:
--Option 1: Guests can book seats at one of Kirkland’s communal tables and enjoy a family-style dinner and discussion with Hong and Rodbard, as they dig into dishes such as marinated and grilled Korean-style Beef Short Ribs; and, Kimchi and Bacon Fried Rice with Gochujang Butter. The evening includes dinner, a complimentary welcome cocktail, and a signed copy of Koreatown for $48.00 (exclusive of tax and gratuity).
--Option 2: The Kimchi and Bacon Fried Rice will be on the menu at Kirkland for any/all to enjoy that night, in addition to the restaurant’s a la carte menu. The cookbook will also be available for purchase for $30.00.

TICKETS: Advanced online ticket purchase is required for dinner at the communal table: https://www.eventbrite.com/e/feast-to-celebrate-the-debut-of-koreatown-a-cookbook-tickets-20933491637.
Space is limited, and guests are encouraged to book ASAP.
Seatings at the communal table are 6:30pm and 8:30pm. The Kirkland bar and dining room opens for a la carte dinner service at 5:30pm.

3) I'm back with a couple more restaurants which will have snow emergency specials this winter. During declared snow emergencies in the city of Boston, Coda will be offering a grilled cheese and tomato soup special. Variations may include braised beef grilled cheese among other flavors. Also during declared snow emergencies in the city of Boston, Pastoral Artisan Pizza, Kitchen, and Bar will be offering its margherita pizza with a select beer, normally priced at $24, for $18 at its bar.

4) Beginning February 1, Tryst, located in Arlington, will launch its all new pop-up concept, “Covengno” every Sunday through Tuesday from 5pm-10pm. Convegno, translating roughly to mean “tryst” in Italian, is Chef Turano’s new Italian-inspired menu which will be offered in addition to the regular menu every Sunday through Tuesday. Guests can choose from three pasta dishes including: hand cut tagliatelle with shrimp, olio santo, garlic and lemon; stuffed pasta with Sunday gravy; Roman Style Gnocchi with roasted winter vegetables, toasted pine nuts & brown butter; and orecchiette with house made chicken sausage with rabe & chilis. Each dish is $18 and will be served with a house-made to go cannoli.

Every few months Chef/Owner Paul Turano plays around with his concept. From his popular AFC, “Arlington Fried Chicken” to T’s BBQ joint, T’s Clam Shack and most recently T’s Taco Bar, each concept represents a fun trend in dining that Chef Turano and his team want to experiment with.

“We like to take everyday items and play with them at the restaurant. Sometimes I think you need to pay homage to where a dish comes from, but sometimes you simply need to use the concept as a vehicle to push the concept further,” said Turano.

Convegno will launch February 1 and will be available through spring 2016 for both dine-in and take-out.

5) Osteria Nino will be opening its doors to welcome San Valentino at 3rd Ave in Burlington. Throughout Valentine’s Day weekend, this authentic Roman kitchen will be dishing out a collection of treasures from the local seas in addition to a decadent dessert.

To start, executive chef Walace Benica will serve Oysters & Shrimp with mignonette and cocktail sauce ($15). For the pasta course, there is Lobster Pappardelle with tomato and prosecco broth ($26) and the main course is a Prosciutto Wrapped Monkfish with beet risotto ($26). To end the romantic evening with something sweet, there is a Chocolate Mousse Cheesecake with chocolate covered strawberries ($10).

Osteria Nino’s all-Italian wine list has extensive sparkling options by the glass and bottle, including prosceccos, rosés, moscatos and franciacortas. Highlights include the Vigne di Alice sparkling rosé ($11/45); Sul Lievito DOCG Adami, a bone-dry prosecco with small lively bubbles ($40); and Barone Pizzini DOCG Brut, a pinot noir structure rounded out by chardonnay and bubbles ($60).

WHEN: February 12-14
For reservations please call (781) 272-1600

6) Lydia Shire alongside executive chef Simon Restrepo and executive sous chef Alex Pineda now are dishing out a seasonal menu brimming with wintertime’s most comforting tastes at Scampo. Italian for “escape,” Scampo is providing diners with a winter retreat laced in delicious flavors and warm hospitality.

To whet your appetite, there are a series of new starter courses. In the “Handmade Breads” category, there is the Roti, served with or without chili, cumin lamb meatballs ($5/10) and Hot Flaky Moroccan Flatbread with petit Moroccan salad bites ($10). On the pizza side, there is a Long Cooked Broccoli & Speck with sweetened ricotta and spicy pecans ($19) and White Pizza with truffle cheese, mushroom duxelles and a Vin Santo and fig preserve ($25). The Winter’s Chestnut & Roasted Garlic Soup is poured tableside over crisped duck leg confit ($16) while the Scampo Twice Fried Chicken ‘Paddles’ sees a trio of wings served up with sweet potato tempura ($15).

For sea treasures, there is the Manila Clams Limoncello steamed with hot oil sashimi of Shire’s signature “#1 tuna” and Hamachi ($21) and Brown Butter Crab Cake with Peekytoe Maine crab, English mustard and pomelo aioli ($21). Other new appetizers include Beef Tenderloin ‘Minute Steak’ with duck fat fried gaufrettes, quail egg and caviar ($24) and Hungarian Mangalica Prosciutto with crushed Marcona almonds and hot tangerine soufflé ($36). From the signature mozzarella bar, there are a duo of newcomers: Mozzarella with Prosciutto & Warm Black Truffle Gougere, black radish and pineapple crema ($26) and Beef Sirloin Carpaccio with fried artichokes, zested winter citrus and Aleppo pepper ($21).

The “Handmade Pasta e Risotti” offerings have been refreshed to include Pear & Pecorino Ravioli with grilled trevisano and warm potato ‘butter’ ($18/28); Preserved Tomato Tortelli with crisped skate wing, garlicky toasted hazelnuts and saffron aioli ($19/29); Handmade Whole Wheat Bigoli with baby lamb ragu, giant yellow raisins and pale celery leaf chiffonade ($19/29); and, Wild Rapini Rissoto with grilled “Greek style” quail, skordalia, dill and burnt lemon ($24).

For reservations, please call (617) 536-2100

7) Alpine Restaurant Group’s Posto will be offering guests limited-time only dinner specials in addition to their regularly available menu on Valentine’s Day weekend.

The specially added dishes are as follows:
Antipasti
Scallop Crudo with preserved lemon, celery hearts and meyer lemon vinaigrette
Root Vegetables with wood-roasted vegetables, pickled carrots and herbed yogurt chardonnay vinaigrette
Entrée
Love Letter Raviolis with beet and ricotta filling, mint and shaved parmesan
Ribeye Tender with Yukon gold puree, foie gras and black truffle madeira sauce
Risotto with parsnips, grapefruit, thyme and parmesan
Dolci
Dark Chocolate Cake with chocolate mousse and raspberry port coulis
Napoleon with marsala zabaglione and raspberry mousse

WHEN: Saturday, February 13, from 5pm-11pm; Sunday, February 14, from 4:30pm-10pm
To make reservations, please call (617) 625-0600

8) Saloon will welcome Cupid to Davis Square this Valentine’s Day weekend. On Saturday and Sunday nights, executive chef Shayne Nunes will dish out two nights of specials laced in comfort that are designed to complement Saloon’s 120 rare whiskey selections.

On Saturday evening, Chef Nunes’ will dish out a customizable three-course prix fixe menu with optional whiskey pairings and the items also will be available a la carte. Appetizer options include Fried Oysters with kimchi tartar sauce ($12) or Honey Glazed Baby Carrots with pistachio-basil ricotta and crispy parsnips ($9). For entrees, there is Stout Braised Short Rib with roasted rainbow carrots, cauliflower puree and pickled red onion ($26) or Sweet Potato Gnocchi with chanterelle mushrooms, baby kale, parmesan and maple cream ($21). For a taste of decadence, there is an Espresso Molten Lava Cake with brûléed banana and hazelnut ice cream ($7) or Clementine Panna Cotta with citrus curd and roasted pistachio crumble ($7).

On Sunday evening, appetizer specials include the Chipotle Vanilla Butter Poached Lobster Tail with Applewood smoked bacon, clementine, frisée and avocado crème ($18) and Roasted Beets with mesclun and chicory greens, pistachio and a goat cheese fritter ($12). Chef Nunes has designed two entrees, a Pan Roasted Filet Mignon with truffle whipped potatoes, crispy shallots and mushroom demi-glace ($38) and a Sweet Potato & Red Quinoa Hash with chanterelle mushrooms, baby kale and lemon-maple ricotta ($18). For those with a sweet tooth, there are a duo of desserts: Espresso Molten Lava Cake with brûléed banana and hazelnut ice cream ($7) and Clementine Panna Cotta with citrus curd and roasted pistachio crumble ($7).

COST: Saturday: Prix fixe available for $40 per person or $65 with whiskey pairings; specials also available at a la carte pricing. Sunday: Specials available at a la carte pricing.
For reservations, please call (617) 628-4444

9) Chef/Owner Will Gilson and the Puritan and Co. team invite guests to join them for a night of all things sparkling wine at their upcoming Bubble Rumble. The winter counterpart to Puritan and Co.’s popular summertime wine rumble event Rosé Rumble, Bubble Rumble will offer guests the opportunity to immerse themselves in the best bubbles in Boston like a true insider.

Taking place on Wednesday, February 10th, Bubble Rumble will showcase a variety of sparkling wines for guests to taste, discuss, and learn about while enjoying bites from Chef Will Gilson and the Puritan and Co. team.

The night will feature two, separately ticketed sessions- one at 5:30 p.m. and one at 8 p.m. Tickets are $80 and can be purchased here: http://bit.ly/bubblerumble2016.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) This New Year’s Eve, guests can wine, dine and ring in 2016 with a rendezvous at Tryst in Arlington. Executive Chef Paul Turano will offer a special three course, prix fixe New Year’s Eve menu complete with a Prosecco toast. Guests can begin with favorites such as Kale & Brussels Sprout Salad with toasted hazelnuts, parmesan & Verjus vinaigrette, and the AFQ, southern fried quail with chorizo grits & red eye gravy before indulging in entrees such as Chestnut Involtini with ricotta & chestnut stuffed pasta, toasted walnuts & sage, and Seared Beef Tenderloin with wild mushroom & foie gras bread pudding, roasted asparagus & Cabernet jus.

Toast the New Year with Tryst’s craft cocktails including the Mistletoe made with egg nog, Godiva white chocolate, Stoli vanilla, Kahlua ($12), and the Cranberry Bob Margarita with Espolon Tequila, Domaine De Canton, cranberry ginger puree and lemon ($12).

Tryst’s New Year’s Eve menu is $60 per person (includes Prosecco toast but does not include tax & gratuity), and will be offered exclusively on Thursday, December 31, from 5pm-11pm.
Reservations are highly recommended and can be made by calling 781-641-2227.

Tryst will also be open on New Year’s Day, Friday, January 1, 2016 for brunch from 11am-2:30pm. Guests can fuel their hangovers or celebrate with friends over Chef Turano’s Brown Sugar Baked French Toast ($11), Buttermilk Blueberry Pancakes ($11), or Al Pastor Pork Tostada, 2 fried eggs, refried beans, guacamole, Jack cheese, crispy tortillas & spicy tomato sauce ($13).

2) This New Year’s Eve guests can wine, dine and ring in 2016 at Pier 6 in Charlestown. On Thursday, December 31, from 5pm-1am, guests are invited to a special New Year’s Eve dinner celebration. This year Pier 6 is offering two special New Year’s Eve options.

From 5pm-8pm, guests can relax and enjoy New Year’s Eve dinner. Pier 6’s Executive Chef Adriano Silva will be serving a special four course, prix fixe dinner, which will include dishes such as Nori Crusted Tuna with pickled turnips, sesame spinach and jasmine rice; Duet of Sirloin and Short Rib with potato puree, vegetable bourguignon, red wine sauce; and Eggplant Parmesan Lasagna with ricotta, spinach and Pomodoro. The prix fixe menu is available for $55 per person and will be served in addition to select a la carte specials. Reservations are required and can be made by calling 617-337-0054

Pier 6 is continuing the festivities with its “Finale New Year’s Eve Party!” At 9pm they’ll be dimming the lights and turning the music up playing all your favorite 90's classics and top 40 hits. Guests can take a break from partying to fuel up on delectable hors d'oeuvres and bar snacks, and throughout the evening can sip on draft beers, wine or signature cocktails as they countdown to the New Year. When the clock strikes midnight say goodbye to 2015 and ring in 2016 with a complimentary champagne toast and a spectacular view of the fireworks show over Boston Harbor. Fireworks begin at 12am and the bar is open until 1am. Tickets are $50 per person and must be purchased in advance by visiting http://pier6nye.eventbrite.com.

3) On Thursday, December 31, from 5:30pm to 10pm, Chef/owner Keith Pooler and the Bergamot team invite guests to join them this New Year's Eve for a delicious six-course meal. Promising a tasty end to 2015, Bergamot will be serving a special six-course meal for $95 that will include:

Butter Poached Oysters with 
Parisian gnocchi, Yukon gold potatoes, and caviar;
Agnolotti Carbonara with 
guanciale, Parmesan, and black truffle;
Hoppin’ John with game bird terrine, pickled black eyed peas, bacon lardons, 
poblano cream, and crispy Carolina gold;
Sole & Lobster
 with sunchoke and fennel jam, black trumpet mushrooms, and blood orange gastrique;
Chicken Fried Steak with prime sirloin, fried chicken skin, buttermilk scalloped potato,
 porcini mushroom, and foie cream gravy;
Lime Curd Mousse
 with poppyseed coconut cake, cranberry-lychee sorbet,
 coconut meringue, satsuma, and gold dust.

Cost: $95 per person. An optional wine pairing will be available for $60.
Please make reservations by calling 617-576-7700

4) Starting January 7, Executive Chef Robert Sisca and his team at Bistro du Midi present a January Fête du Citron Prix Fixe, celebrating this annual French festival, with a special three-course prix fixe menu.

Celebrating this annual festival showcasing all things citrus, this unique prix fixe menu will feature the refreshing fruits of the season through a variety of dishes from Chef Sisca and decadent desserts from Pastry Chef Robert Gonzalez. To enhance the culinary experience, Sommelier Todd Lipman has expertly crafted seasonal citrus cocktails: Calamansi Collins with Pearl vodka, lemon & lime, Scrappy’s grapefruit bitters ($12), Blood Orange Sage Daiquiri with Old Port rum, blood orange, fresh lime, muddled sage ($14) and L’Orange de Provence with Pinnacle gin, fresh orange, Pernod Pastis and vanilla ($12).

The Menu is:
FIRST
Celery Root Soup (Trumpet royales, parmesan, bergamot)
or
Duck & Lardo Terrine (Etna Salumi, Pistachio, lemon)
or
Market Greens (Marinated goats cheese, root vegetables, sherry vinaigrette)
SECOND
Goat Cheese Gnocchi (Arugula pistou, pine nuts, preserved lime)
or
Hake (Sunchokes, meyer lemon, grapefruit sauce vierge)
or
Beef Cheek Daube
Heirloom baby carrots, blood orange gremolata
THIRD
Mascarpone Beignet (Citrus sugar, apple cardamom butter)
or
Meyer Lemon Meringue Pie (Almond short bread, raspberry macaroon)
or
Blood Orange Caramel Cheesecake (Olive oil cake, poached pears)

Menu is available in the main dining room, Sundays through Fridays, January 7 – January 29, from 5pm-10pm
Cost: The Fête du Citron menu is $45/person, not including tax and gratuity.
For reservations, please call 617-426-7878.

5) Executive Chef Matt Drummond, self-proclaimed Bar Dude Will Falaro, and the Loco Taqueria & Oyster Bar team launch bold new seasonal eats and cocktails to add a little crazy fun to this winter.

Located in the heart of Southie, Loco Taqueria & Oyster Bar is inspired by the flavors of Latin America. Executive Chef Matt Drummond has created a new dinner menu showcasing fresh seasonal ingredients and creative dishes to suit all palates.

New dishes include ceviche selections including the Oyster Ceviche with passion fruit, mango, pineapple, pomegranate, habanero, and citrus and the Rock Shrimp Ceviche with tomatoes, avocado, red onion, cucumbers, lime, and crispy tortilla chips, and fresh apps like Crispy Cauliflower with roasted beet and goat cheese puree, greens, citrus, and sunflower seeds.

Guests can enjoy new seasonally-inspired tacos including the Seared Venison Taco with cauliflower puree, grilled acorn squash, smoked corn, and bacon, and the Grilled Avocado Taco with curtido, jalapeno herb crema, crispy Brussels sprouts, and spiced pumpkin seeds. New entrees include classics with a Latin American twist, including the Kale Caesar Salad with roasted poblano, green apple, savory granola, and golden raisins; Carnitas Papusa with pork, chichuahua, curtido, and roasted tomato sauce, Steak and Potatoes with grilled bavette steak, papas bravas, crispy brussels sports, and morita choron sauce; and Blackened Swordfish with moro rice, black beans, grilled avocado, fried plantains, and salsa verde.

6) This New Year’s Eve, Foundry on Elm will set the stage for a First Night celebration in Davis Square. Beginning at 5pm, executive Chef Shayne Nunes will start dishing out a customizable three-plus-course prix fixe menu to help get you ready for the long night ahead.

For an amuse-bouche, there is a Roasted Asian Pear with Great Hill bleu cheese and smoked honey. First course options include the Roasted Farmer’s Beets with mesclun and chicory greens, Cara Cara orange, honey pecan ricotta and citrus vinaigrette; Creamy Cauliflower Soup with shiitake mushroom crostini and white truffle oil; or, Lump Crab Cake with a “BLT” salad, Applewood smoked bacon, frisée, charred cherry tomato and remoulade. For the main course, choose between the Brown Sugar Roasted Acorn Squash with Brussels sprouts, cauliflower, baby kale, warm cider cream and candied peanuts; Brick Seared Statler Chicken Breast with shiitake mushrooms, baby kale, creamy goat cheese polenta and a maple-sherry jus; Pan-Roasted Sea Scallops with crisp pork belly, Brussels sprouts and brown butter-acorn squash puree; or, Le Grand Filet Mignon with grilled asparagus, truffle whipped potatoes and a red wine-mushroom cream sauce. For a final taste of something sweet in 2015, there are three options: Spiced Eggnog Crème Brûlée with a cinnamon ginger snap; Apple Cider Donut Holes with chipotle-chocolate sauce; or, Blood Orange Sorbet with Cara Cara oranges and mint.

At 10pm, Foundry on Elm will open its doors to its official New Year’s Eve celebration. Revelers will dance the night away while sipping on handcrafted cocktails and an extensive array of beer selections. On the ones-and-twos will be DJ Axel Foley, who will spin a mix of top 40 hits until the wee hours. At midnight, enjoy a complimentary champagne toast as you say goodbye to 2015 and warmly welcome 2016.

Cost: Dinner prix fixe: $75 per person
Event admission: $30 per person at the door
For Reservations, please call (617) 628-9999

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
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1) North End restaurateur and chef, Anthony Caturano of Prezza, has announced he'll open a restaurant this spring in Gloucester: Tonno, Italian for “tuna.” Tonno is slated to open in May and will be housed in the former Blackburn Tavern space. Blending together Caturano’s favorite culinary styles, Tonno will feature coastal Italian seafood and a raw bar.

The 4,000 square foot venue will undergo a full renovation over the winter and the new space will be outfitted with a dining room, a lounge complete with a fireplace, a cocktail bar, a raw bar and a private events room. Seating 99 people, Tonno will have partial ocean views and will be open year-round.

Chef Caturano will design a culinary program that is rooted in coastal Italian seafood classics with specials that reflect the New England waters daily catches. Guests can expect to see items like roasted cod oreganata, coppino, octopus salad and roasted whole branzino. At the oyster bar, hyper-local varieties will be shucked and served with an array of accompaniments.

The beverage program will consist of classic Italian cocktails and a selection of craft beers. From the vine, there will be a curated list of about 150 wines that are mainly focused on Italian varietals, with some additions from Spain and California.

Tonno will open at Two Main Street in Gloucester in the spring of 2016. Tonno will be open for dinner service nightly. Stay updated on the latest developments by following Tonno on Facebook.

As Prezza has long been one of my favorite Italian restaurants, I eagerly look forward to the opening of Tonno. Chef Caturano is an avid fishermen and I expect this new seafood restaurant will be a great addition to Gloucester.

2) When your child is sick, it’s hard to keep up a normal daily routine, and even harder doing so during the holiday season. This is something that Paul Turano, executive chef/owner of Tryst located in Arlington and Cook in Newton, knows all too well, having spent time with his son at Boston Children’s Hospital’s Hematology, Oncology and Stem Cell Transplant Units during past holidays. Both Turano’s children have Severe Combined Immune Deficiency Syndrome (SCIDS), and when his son was just two months old he had a bone marrow transplant at Boston Children’s Hospital that saved his life.

This holiday season, Turano is once again giving back to the hospital that was there for his family by holding a holiday fundraiser for the Patient and Family Resource Room, a program that helps provide services to families whose children are being treated at Boston Children’s Hospital Oncology and Hematology Center.

In cooperation with Boston Children’s Hospital, Turano has set up a branded donation page online and will be encouraging holiday donations for the family resource program from December 1 through December 31. To donate, guests can visit the donation page online on either one of the restaurant’s webpages. In exchange for donating, Turano will give donors a gift certificate to Cook or Tryst (for up to $20) with proof of donation.

“I can’t emphasize how much The One Mission Resource Room helped my family and I when we were going through this difficult time. It’s because of their team and services that we were able to maintain a sense of normalcy and routine, and I want to be able to give that back to other families that are going through it,” said Chef Turano.

Funded through donations from area businesses and families, The One Mission Resource Room is staffed by a patient and family educator who can help patients and families learn about their medical treatment. Receiving treatment for cancer and other serious disorders can keep families in the hospital for weeks and months on end, a process that takes a toll on their emotions. The One Mission Resource Room ensures that families who pass through the Hematology, Oncology, Bone Marrow Transplant, Neuro-oncology and Intensive Care units have the help they need at what is probably the most difficult time in their lives. It also offers a space for patients and families to relax and connect with others going through a similar experience. Whether the donated money be used for a morning coffee at the local Dunkin Donuts, or towards purchasing a generic American Express donation that can be used towards gas, or parking (daily routines that are often overlooked), each donation will help parents regain a sense of normalcy in their lives. With the extra help of these funds, Chef Turano will be putting the holidays back in the hands of these families.

HOW: Donate on http://fundraise.childrenshospital.org/goto/chefturano2015.
After donation, present your receipt at Cook or Tryst to receive your gift certificate (of equal value, up to a $20 value).
ADDITIONAL: Limited to one gift certificate per person. Gift certificates cannot be combined with any other offer, and certificates to Cook cannot be used at Tryst. Non-transferable. To receive gift certificate diners must visit Cook or Tryst. Cannot be done online or via mail.

3) On Monday, December 7, at 6:30pm, Terramia Ristorante, located on Salem Street in the heart of Boston’s North End, is celebrating the long standing history of Tenute Folonari wines with a five-course wine dinner. The Folonari family has worked in the Italian wine sector since the end of the eighteenth century and they were at the forefront of creating the “new frontier” of the Italian wine. At the end of the 1960s the family began devoting themselves strictly to estate-bottled wines and started acquiring some of Tuscany’s finest estates including Nozzole in the heart of the Chianti Classico and Cabreothat Ambrogio.

At this exclusive Tenute Folonari dinner, guests will feel as if they are in the rolling vineyards of Italy once they sample Terramia’s talented chef, Luiz Prata’s hand-crafted five course menu perfectly paired with the Tenute Folonari’s wines. The meal will start with a wild mushroom and chestnut soup with white truffle oil and goat cheese matched with a 2013 “Campo al Mare” Vermentino. The second course follows with polpette con polenta, oven baked meatballs with a creamy Fontina cheese polenta and San Marzano tomato sauce topped with parmigiano cheese alongside the 2012 “Nozzole” Chianti Classico Riserva. As the night continues, guests are treated to the bolognese, featuring pappardelle pasta with traditional ground veal, beef and a pork meat tomato ragù paired with the 2012 “TorCalvano” Vino Nobile di Montepulciano. The fourth course includes the bistecca, a prime filet mignon complete with truffle potato mash, sautéed baby spinach, dolce gorgonzola and red wine reduction complimented by a 2013 “Campo al Mare” Bolgheri. The evening will finish on a savory note, with piatto di formaggi Italiani, Chef’s selection of Italian cheeses and dry fruits, which is enjoyed with a 2010 “La Fuga” Brunello di Montalcino.

The dinner is $70 per person (+tax and gratuity).
Reservations are required and can be made by calling Terramia at 617-523-3112.

Ciao! Pizza & Pasta in Chelsea: Quality Food In a Small Package

It's a cliche that "big things come in small packages" but sometimes that saying is spot on. Sometimes you dine at a small restaurant which over delivers with its cuisine, an unexpected find which becomes a hidden treasure. I recently had such an experience and want to share my find, to spread the word about the culinary delights of this compelling new restaurant.

During the last couple years, the news has been talking about the evolution of Chelsea, how it is being transformed with new apartment buildings, new hotels, and plenty of renovation. It once had a more infamous reputation, being seen as a heavily crime-ridden area, and still is seen that way by some despite the significant recent changes. It is a city on the upswing, which will see even more positive growth and investment in the coming years. One of those positive changes that will be seen is new and interesting restaurants, like Ciao! Pizza & Pasta.  

Having opened a little over a month ago, on September 14, Ciao! Pizza & Pasta took over the location of a former Chinese restaurant, which had previously been there for about 23 years. Ciao is owned by Edson Coimbra, a former General Manager at L'Andana in Burlington, and Chef Marvin Posada, a former Executive Chef at L'Andana.  Both have worked at other local restaurants as well and eventually decided to open their own place together. I first met Edson about eight years ago while he was working at L'Andana though I hadn't met Chef Posada until I visited Ciao. Edson lives in Chelsea, only a short distance from Ciao, and is a strong supporter of the Chelsea community.

Parked in front of the restaurant is Edson's scooter, which also helps to advertise the new restaurant.

I was excited to check out the new Ciao, especially after hearing more about the concept, a wood-fire pizzeria with homemade pasta. I went once to Ciao as Edson's guest and then returned on my own two more times, to try even more items on their menu. The restaurant is located across the street from the Chelsea District Court and down the street from the Mystic Brewery. There is a tiny parking lot next to the restaurant and plenty of street parking nearby.

The restaurant is small, only about 500 square feet and most of that occupied by the kitchen. There are only five seats at a counter that looks out the large front windows onto Williams Street. Because of the limited seating, about 80% of their business is takeout. The restaurant is open from Monday to Saturday, 11am-10pm, with dinner currently being busier than lunch. Because of its small size, you might dismiss it as a typical pizza joint, the kind which are ubiquitous in most cities and towns, but you would be very wrong. They serve high quality cuisine, made from scratch, which would be fitting for any high-end Italian restaurant except their prices are far more reasonable.

The front of the restaurant has wood paneling, and that wood was taken from a 100+ year old house in Abington, adding some character to the place. With their open kitchen, something I like, you can watch the staff prepare your food, from pasta to pizza. Most of the kitchen staff lives in Chelsea, further showing their support of the local community. In response, the Chelsea community has been very supportive of Ciao, welcoming them to the neighborhood. In addition, many local businesses and organization, have been patronizing them, including local firemen and police officers. Other businesses, such as Mystic Brewery, have been seeking to work on joint endeavors together.  

The wood-fire stove at Ciao, which extends past the side wall of the restaurant.

Edson, pictured on the right side, is the bright smile in the front of the house, warmly greeting all of the customers. His charming personality exudes sincerity and I'm sure it has contributed to the initial success of Ciao. Besides greeting guests and taking orders, Edson also helps to educate the customers on the dishes they offer, translating restaurant lingo that some customers may not understand. During my multiple visits to the restaurant, I watched how he interacted with customers, and he did very well, especially evidenced by the number of repeat customers who stopped by.

Chef Posada, who is also very personable, designed the entire menu and I was able to watch him preparing a number of dishes. He was intense, taking care to ensure that every dish came out and met his high standards. As the former executive chef at a fine dining restaurant, Chef Posada continues to produce high quality cuisine, yet in a far more casual and less expensive restaurant.

One aspect of his cooking which struck me was his understanding of textures in various dishes. That might not be an element of cooking which many of us think about, but it can be important, elevating a dish from good to excellent. And poor textures in a dish can doom it, even if the taste is there.  For example, the various pastas were cooked to an excellent firmness, a nice al dente. If your pasta is too firm, or too soft, it will detract from the dish. The addition of tiny, crunchy pieces of chorizo atop a Bolognese dish as well as the addition of crispy duck skin to a duck confit pizza elevated both dishes, enhancing the taste. Even the texture of the pizzas is designed to please the customer.

The Menu, which sees some change (maybe 2-3 items) about every two weeks, currently has 2 Salads ($7-$9), 2 Paninis ($9), 4 Pastas ($11-$18) and 10 Pizzas ($10-$15). Prices are reasonable, especially considering the quantity and quality of the food.  You can also see the creativity in the dishes, such as the Gamberetto pizza with shrimp & chorizo. Due to their small size, they don't have a liquor license and unfortunately, there is no BYOB either. If you get take-out though, you could open a bottle of wine and enjoy it with any of these dishes.

At the front counter, you can see some of their desserts as well as their housemade pastas. The pasta should persuade you to check out those dishes.

The Beet Salad ($9), with two kinds of beets, goat cheese & aged Balsamic, offers fresh produce with plenty of creamy goat cheese. A nice way to begin your meal.

Paninis are only available from 11am-4pm and I tried the Pollo Arrosto ($9) with fontina cheese, sliced tomato and greens. With your Panini, you get home-made potato chips, though the menu does not mention that fact. These are huge crispy chips, topped with some rosemary and sea salt, and an excellent accompaniment. If they had these available as a Side, I'm sure they would sell very well. In time, they plan on creating additional types of chips, such as sweet potato, and might even start selling them by the bag.

The Panini bread is made from their pizza dough, cooked in the wood-fire oven, and is thin and crunchy, adding a nice textural component to the tasty slices of chicken.  It was a hearty and good sandwich, making for a nice lunch and a better alternative than the basic sub from many other takeout places..

The Bucatini all'Amatriaciana ($11), with San Marzano tomatoes, smoked bacon and pecorino, presents plenty of al dente buucatini with a pleasing red sauce, well balanced with nice acidity to it, and the added element of the smoky bacon, which adds taste and texture. On a chilly fall day, it was a pleasant choice.

Herbed Gnocchetti 

The Herbed Gnocchetti( $18) is atop red wine braised short ribs & root vegetables and topped with some parmesan. The tiny gnocchi were firm and pillowy, just a perfectly prepared pasta, and the short ribs and sauce was hearty and rustic, with a delicious blend of spices and flavors as well as tender meat. A perfect fall/winter dish. I also would love to see those tiny gnocchi in other dishes, and think they are probably even better than normal-sized gnocchi.

Porcini Fettucine

The Porcini Fettucine ($12) are topped with wood-fired roasted button mushrooms, black truffle butter, and parmigiano reggiano. Once again, the pasta was a perfect consistency, and this dish burst with umami flavors. Earthy and buttery, this is another dish which fits perfectly in the fall.

Campanelle.

The Campanelle ($14) is topped by a chorizo bolognese & parmigiano reggiano and I was thoroughly impressed with this dish. It was hearty and delicious, with plenty of creaminess in the sauce, lots of spicy meat, and crunchy bits of chorizo, The campanelle pasta was cooked perfectly and was an excellent vehicle for the bolognese. I finished every bit of this large dish and probably could have devoured a second one. Though I enjoyed all four pasta dishes, this was easily my favorite and earns my highest recommendation.

You won't find the usual Cheese or Pepperoni pizzas at Ciao. Instead, there are more traditional and creative choices available and you just need to be a little open to trying something different. At the most basic, you can order the Margherita Pizza ($10), with San Marzano tomato, mozzarella,  basil and extra virgin olive oil. The thin pizza crust was cooked just right, with a slight char, pleasing texture and a nice, chewy exterior crust. The fresh mozzarella has a nice springy to it and the red sauce is pleasant with a hint of sweetness and nice acidity. A simple but delicious pizza, showcasing the delights of wood-fire pizza.,

For something more creative, the Duck Confit Pizza was an off-menu Special one evening,  It was made with duck confit, some crispy duck skin, fresh mozzarella, a sweet potato/butternut squash puree, caramelized onions, and cranberries. As you can see, they don't skimp on their toppings. The pizza was an excellent blend of flavors, with sweetness and tartness, and the duck meat was tender and flavorful. The pizza crust was once again just right, all making for a damn tasty pizza.

For Dessert, you can have a Bindi Tiramisu or Cheesecake, Homemade Cannoli, or a Nutella Pizza. .The Nutella Pizza ($11)is pictured above though that is not its usual full-size but instead a smaller version. The usual version is the same size as the rest of their pizzas. It is topped with sliced strawberries, bananas and mint leaves, as well as some powdered sugar. I'm not a fan of powdered sugar, and would order it again without it, but the rest of the pizza was sweet and delicious. The pizza crust was once again cooked just right, and the nutella, fruit and mint made a nice combo of flavors. A nice way to end your meal and I was told it has been very popular.

Ciao is producing killer house-made pasta and wood-fire pizzas, far better than the average takeout pizza joint. Chef Posada is working big magic in a small restaurant, and this is the type of place that every community should have. If I lived closer, I would be there every week. Chelsea is lucky to have Ciao. Edson & Chef Posada have embraced the idea of community and created a restaurant which helps to enhance their neighborhood. You should make the trek to Chelsea to experience this compelling cuisine. Ciao earns my high recommendation and its future looks very promising.

Good luck to Edson & Chef Posada!