Delicious Dishes of January 2026

With the onset of the New Year, I've already enjoyed plenty of delicious dishes in January 2026. I wanted to highlight some of those dishes, as, for various reasons, they wouldn't otherwise be showcased in their own articles. However, they are still worthy of being showcased, and the restaurants deserve the recognition. 

Il Ponte, one of my Top Five Favorite Restaurants, offered maybe my favorite dish of 2026 so far, which was a Special one evening. Home-made pasta, in a creamy black truffle sauce, and then topped by white truffles (which were shaved table-side). Decadent and delicious, earthy and creamy, with perfectly cooked pasta. Chef Beni Kurti and his culinary team never disappoint, and if you haven't dined there yet, then do so. All of their food is made in-house, from their pasta to their desserts, from their pizza to their breads.   

   

Thai Chili Basil, in Melrose, is a tiny take-out (or delivery) Thai restaurant with tasty food. I regularly order from here, dishes such as Kao Mun Gai Tod, Chiangmai Noodle, and Pad Thai Gai Grob. One of my favorite new dishes is their Soy Garlic Korean Wings (fried chicken wings grazed with soy garlic sauce Korean style), which can be ordered in 6 or 12 pieces. Honestly, these are some of the best chicken wings I've had in quite some time. They are large and meaty pieces, with an excellent crispy coating, and that crunch remains for quite some time. Some chicken wings don't transport well, losing some of their crunch, but these don't. The sauce is sweet and tangy, and the added sesame seeds add a mild nuttiness and enhanced crunch. The meat is tender and plentiful, and these would be a great choice for a Super Bowl snack. 

Fumi Hibachi, also in Melrose, is another tiny take-out restaurant, offering delicious Hibachi, Sushi, and Chinese food. I regularly order from here, especially if I'm craving Sushi. They offer Lunch specials, seven days a week, which include Sushi Specials and Bento Boxes. They offer 9 different Bento Boxes ($12.99-$17.99), such as General Tso, Hibachi Steak and Hibachi Seared Scallops. They come with salad, clear soup, fried rice, 2 Pork Gyoza, and 4 pieces of California roll.

The Sushi Specials include items such as a Sushi Lunch, Sashimi Lunch, or Sushi & Sashimi Lunch. I like their Maki specials, either two ($11.95) or three ($15.95) rolls of your choice (with 25 different choices available). These are excellent values, and you can save $5 or more off the price than if you had ordered the rolls separately. In addition, you receive a small salad and a bowl of miso soup, making it even a better value. Above, I ordered three Maki rolls, including Shrimp Tempura, Chicken Tempura and Sweet Potato Tempura. Certainly a hearty and delicious dish, especially with the addition of the hot and tasty miso soup. 

Anthony's Italian Specialties, in Stoneham, has some of the best, and largest, sandwiches in the area, and I've been patronizing this spot since I was a teenager. They have remained consistent over the years, never skimping on the size or quality of their sandwiches. They are most famous for their Italian sandwiches, which are stuffed with various meats and cheeses, and toppings. However, all of their sandwiches are worthy, from their Pastrami to their Lobster Rolls (available only on Fridays).

Above is their "Cadillac," the nickname for their fried chicken cutlet, Prosciutto, fresh mozzarella, oil and balsamic glaze sandwich. You can also have it with roasted peppers. It's available on a bulky roll, sub roll or a braided roll (which I ordered). At $19.80, this sandwich is large enough to feed two people, or you can eat half and save the other half for another meal. It's an excellent blend of textures and flavors, the warm and meaty cutlet with its crispy coating, the salty prosciutto, the creamy mozzarella, and the sweet glaze. 

Donuts With A Difference, in Medford, is an old-school doughnut shop, which makes a variety of more traditional donuts in their kitchen. They are delicious and inexpensive, and sometimes they are even warm when you receive them. You can get a dozen donuts for $19, less than half (if not more) than you'll find at many other donut shops. They only sell donuts, and not breakfast sandwiches, bagels, or other such items. They also have coffee and tea, and their fresh-brewed iced tea is my beverage or choice. Their customer service is also excellent, and if you don't see a donut available on the shelves, you can ask them when it might be available. And if it's only a short time, you can sit and wait at the counter for it to arrive. And that wait is more than worth it for a fresh, warm donut. Last week, I waited for their Coffee Rolls (only $2.79 each) to be available, and it was superb, warm, soft and sweet. They are quite large and I often order at least one when I stop here. 

What were some of your favorite dishes in January? 

2025: Favorite Food-Related Items

What were some of my favorite food-related items of the past year?

Let me continue my lists of my best recommendations and favorite restaurants and food items of 2025, addressing my Favorite Food-Related Items. This is certainly not a complete list but it's more a sampling of memorable 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 food-related items, you can just search my blog posts for the past year.

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, and I continue, year after year, to try to raise awareness of NECAT so that its good work can continue and even expand. It's one of my favorite causes and is well worthy of your continued support.

Favorite Overall Bakery: This is a very tough category, as there are a number of worthy candidates, so besides this Favorite, I've had to add some Runner-Ups as well. My Favorite is Lulu's Bakery & Pantry, in Salem, which offers a wide variety of sweet and savory treats, including a number with a West Virginia connection. The owners, Nikki & Jim, have excellent culinary resumes, and evidence the passion I seek. Pepperoni rolls, corn bread, biscuits, chocolates, cupcakes, muffins, sandwiches, and so much more. Their large Whoopie Pies are some of the best I've ever eaten, with almost a chewy brownie-like cookie filled with a sweet, creamy filling. Any time I visit the Salem area, I try to stop here to pick up something to take home. 

Runner-Up Overall Bakery: Quebrada Bakery, with four locations including one in Arlington where I most often patronize, has my favorite Snickerdoodles cookies anywhere. You can even buy the frozen cookie dough to easily cook the Snickerdoodles at home. They have plenty of other delicious baked goods, from croissants to pecan rolls. Their Whoopie Pies are also excellent, with a soft chocolate cake sandwiching a very creamy filling. 

Runner-Up Overall Bakery: Sandpiper Bakery in Ipswich is another killer bakery. Their small Whoopie Pies are delicious, but they don't carry them on a regular basis. Their Croissants are superb, buttery and flaky, and I especially love the Ham & Cheese croissants. They have plenty of other fresh and delicious baked goods, from Scones to Banana Bread. The bakery is a bit hidden, but is well worth seeking out. 

Runner-Up Overall Bakery: New to me, Eva's Little Kitchen, with locations in Bedford and West Concord, was impressive. A wide range of excellent baked goods, from the Shakshuka Breakfast Danish to their Banana Bread. I need to return again soon to check out some of their other baked goods as well as their Sandwiches.  

Favorite Greek Bakery: Greek Habits by Eva, with locations in Arlington and Peabody, is an impressive spot. Their Handmade Greek Pies, such as Ham & Cheese and Spinach, have a tasty flaky crust, and plenty of fillings. The warm Bougatsa, a Greek custard pie (pictured above), is amazing! They also sell a variety of pastries, many Greek, but also other interesting ones, including plenty of chocolate treats. In addition, they have a number of appealing sandwiches, such as Bifteki, Smoked Salmon, and Caprese. 

Favorite New Hampshire Bakery: Agape Cakes and Confections, in Raymond, New Hampshire, is a bakery with Greek influences. They make excellent Greek pies, such as Ham & Cheese and Feta, and desserts like Baklava and Galaktoboureko. They make plenty of other tasty baked goods as well, such as Chocolate Banana Cookies, Cinnamon Rolls, Whoopie Pies, Pop Tarts, and much more. If you're in the area, this is a must stop destination. 

Favorite Donut Shop: Donuts With A Difference, in Medford, is an old-school donut shop that still makes their donuts in-house. They make more traditional donuts, and not the fancy ones available at some of the other donut shops. Their donuts are fresh and delicious, and frequently even still warm when you receive them. They are also very inexpensive, roughly half the price of many other donut shops. I especially love their Coffee Rolls! 

Favorite Cider Donuts: For me, the best Cider Donuts are found at Russell Orchards in Ipswich. They don't need a sugary coating, and impress with the fullness of their apple flavor. They are lighter than the more cakey cider donuts found at many other places. Their donuts are soft and moist, with a slightly crusty exterior, and the right balance of apple and spice flavors. Each bite is pure pleasure. And when they are warm or even hot, it's hard not to eat several on your way from the cash register to your car.  

Favorite Cream Pies: Nancy's Marshview Cafe & Bakery, in Salisbury, serves Breakfast and Lunch, and also has a Bakery. At the Bakery, you can find tasty donuts, cookies, turnovers, cupcakes, eclairs, and more. However, I'm most impressed with their Cream Pies, such as their Coconut Cream Pie pictured above. Reasonably priced, the amply-sized cream pies have plenty of delicious fillings, and are topped with a creamy and sweet whipped cream. 

Runner-Up Favorite Cream Pies: The Agawam Diner, in Rowley, also makes delicious, and quite large, Cream Pies, including Coconut, Banana, and Chocolate. They are pricier than the ones at Nancy's Marshview Cafe, but you won't go wrong with their taste. They also make a lengthy list of other types of pies, from Apple to Strawberry Rhubarb, Pecan to Custard. 

Favorite Seafood Market: The Ipswich Shellfish Fish Market, which is only open on Fridays and Saturdays, is an excellent spot for seafood, both fresh and frozen. The fresh fish looks great, is reasonably priced, and tastes delicious. They have a good variety of seafood, all dependent on what's seasonally available. Their frozen seafood is also very good, such as their Swordfish steaks and Shrimp. Plus, their home-made corn bread is delicious! It's become a regular stop for me, and have always enjoyed everything I've bought. As I've said many times, you need to Eat More Seafood, and this is a great place to buy your fish.

Favorite Seafood Dinner: The Seafood didn't get any fresher than at a Bluefin Tuna dinner at Tonno in Wakefield. Chef/Owner Anthony Caturano butchered a large Bluefin Tuna in front of everyone, and then the tuna was prepared in various ways for our dining pleasure, from Tuna Tartare to Grilled Tuna Steak. The butchery demo was fascinating and the tuna dishes were amazing. It would be great to see more chefs do something similar, combining a butchery demo (whether seafood or some other protein) with a multi-course dinner. 

Favorite Japanese Food Market: Maruichi (with locations in Arlington, Brookline and Connecticut) is an excellent Japanese grocery store, and I usually go to their Arlington location. It offers a diverse selection of Japanese foods, fresh and frozen, as well as plenty of fresh vegetables, including some Asian varieties. Their meat selection is compelling and they have a superb selection of sushi-grade fish. You can get sushi meals, onigiri, and other dishes made in-house. Plus, there's a wide range of Japanese foods, from tea to sauces, candy to chips, breads and pastries, and much more. And their prices are generally very reasonable. 

Favorite New Spot For Lunch: This year, Karma Asian Fusion, in Winchester, started serving two multi-course Lunch Specials, including a Chinese Wok lunch ($22, with several different entree options) and a Sushi lunch ($28). You receive an ample portion of delicious and well-prepared food, all at a very reasonable price considering the quality and quantity. And their Sushi is amazing! Plus, they offer some reasonably priced and tasty appetizers as well, from Salmon Carpaccio to Crispy Wonton. 

Favorite Poutine: New this year, the Skinny Pancake opened in Peabody, a creperie which began in Vermont. They serve breakfast all day, and besides crepes, also offer burgers, burritos, salads, and more. One of their sides is Poutine, crispy French fries topped with Vermont Cheese Curds and Screamin' Ridge Farm Gravy. All of the elements are excellent, from the crisp fries (which hold up with to the gravy), the squeaky curds, and the flavorful gravy. You can also order the Poutine with a vegan vegetable gravy.

Favorite Pizza: The most impressive pizza I enjoyed this past year was the Roasted Garlic White Pizza at Posto, at Assembly Row in Somerville. They used to be in Davis Square but moved to Assembly Row this year. The pizza was made with bacon, mozzarella, roasted garlic, parmesan, oregano, and aleppo pepper. I've never seen more garlic on a pizza, large and plump cloves of roasted garlic. The thin-crusted pizza also had a nice char, and the crust was also both crisp and chewy. Superb! 

Favorite Sandwich: Anthony's Italian Specialties, in Stoneham, has long made some of my favorite sandwiches, which are always over-large and filled with quality ingredients. They are famous for their Italian Sandwiches, but they make plenty of other excellent sandwiches, from Pastrami to Chicken Parmigiana. And their sandwiches, which come in several different sizes, are reasonably priced. My current favorite is their Chicken Cutlet with Prosciutto & Fresh Mozzarella, topped by oil, seasonings and balsamic glaze. The above is on their braided roll, and you can see that it's large enough to feed two people, or one very hungry person. Such a delicious combination of flavors and textures. 

Favorite Unusual Meat: This year, I purchased some ground camel at Savenor's Butchery in Cambridge. I made some camel burgers with the meat, adding only some Berbere spices (an Ethiopian spice blend). The burger tasted much like a beef burger, and you probably wouldn't have tasted any difference, but the camel is lower in fat and cholesterol than beef. Many people might be wary of eating ground camel, but if they tasted it, they would have liked it, and wouldn't have tasted anything objectionable. And it's better for your health. 

Favorite Farm Stand: Tendercrop Farm, with locations in Wenham, Newbury and Dover, New Hampshire, has it all, from fresh produce to a bakery, a butcher shop to frozen foods. Their butcher shop, which uses animals they raise on their own farm, has delicious, tender and flavorful meats, from Filet Mignon to Boneless Pork Chops, as well as a variety of marinated meats. Prices are very reasonable, less than many other butcher shops in the area. They also carry a large assortment of fruits and vegetables, many locally grown. Whenever I'm in the area, I stop by the farm to stock up, and am never disappointed. 

Favorite Food & Drink Shopping Itinerary: This year, I posted an itinerary for a food & drink Road Trip to Ipswich and the surrounding towns and cities. The itinerary has about 14 locations for food & drink shopping and dining, from the Clam Box to the Sandpiper Bakery. And it will be updated in the near future, adding even more locations. On numerous Fridays this past year, I've visited the spots on this itinerary, often hitting 10 or more of them in a single day. I probably will create more Road Trips in 2026. 

Food History Articles: During the pandemic, it was tough for many food and drink writers, as restaurants were closed and large scale food and drink events were canceled. Some writers simply wrote sporadically. However, for myself, I've devoted many hours to researching and writing numerous historical food articles, combing through thousands of newspapers and books. I've especially delved into the origins of numerous foods, trying to seek out their true origins, and not just accepting the unsubstantiated claims of others. I've continued to do so, finding great joy in the research and discoveries that I've found. Here are the historical food articles I completed this past year. 

• The Origin of the Steak Bomb
• The History of Sake Brewing in the U.S. (4 parts)
• The Origins of Moo Shu Pork in the U.S.
• A Brief History of Teriyaki 
• An Early History Of Boston's Italian Restaurants (2 parts)
• Chef Prince Ranji Smile: The First Indian Chef in the U.S
• The Origin of Scali Bread: A Fitchburg Original 
• Chinatown: A History of Henry Wong & Shanghai Printing
• A History of Bread & Butter at Chinese Restaurants    
• Origins of Anadama Bread, a New England Classic

Favorite Old Tradition (Which Needs a Revival): In 2022, while researching some other items, I stumbled upon a fascinating old Thanksgiving tradition, having donuts on your Thanksgiving table! This tradition extends back at least to the 1830s, and probably to the start of the 19th century. It apparently started in New England, but expanded across the entire country, even to Hawaii. Sometime in the later 1940s or early 1950s, the tradition largely died off, and the reasons are obscure. It's time to revive this tradition! For every Thanksgiving since my article, I've been having donuts as part of my Thanksgiving table and have been encouraging others to do the same, some who have also adopted this tradition. This year, I expanded my original article, adding even more fascinating information. Hopefully in 2026, even more people will embrace this old tradition. Who wouldn't love donuts on Thanksgiving? 

Unfortunate Restaurant News: Tambo 22, a Peruvian-Italian restaurant in Chelsea, will be closing its doors on December 20, 2024. They have stated, "The past few years have challenged the entire restaurant world. The pressure of rising costs, staffing obstacles, and the realities of our location made this one of the hardest decisions we’ve ever had to make." Chef Jose Duarte, Taylor & Brian Corcoran, and the rest of their team created an excellent restaurant, with a unique and delicious cuisine, and they should be very proud of their accomplishments. I've known Chef Duarte for 15 years, and he's one of the nicest and most talented chefs in the industry, passionate and compassionate. It will be a great loss to the local restaurant industry when this restaurant is gone. I wish them all the best of luck in the future and hope they will return soon with another culinary endeavor.

**********

What were some of your favorite food-related items this year?

Ailaa: New Nepali Restaurant in Stoneham--First Impressions

A newcomer to the culinary scene in Stoneham is Ailaa Himalayan Bar and Grill, owned by Ujjwal Dhaubadel and located on Montvale Avenue, which offers traditional Nepali cuisine, as well as some modern twists. The word "Ailaa" refers to a homemade traditional alcohol, distilled from fermented grains, and which also has religious significance. According  to their website, "Our goal with “Ailaa” is to introduce traditional recipes from all parts of Nepal, to showcase the rich culture passed on through generations & to add more unique flavors to the growing Boston food scene."

I've dined there twice so far, and have been impressed with the delicious taste and depths of flavor found in their dishes. I've only started scratching the surface of the diverse offerings on their menu, and eagerly look forward to returning there to try more dishes. It earns a hearty recommendation, and I strongly urge my readers to dine there, and learn more about Nepali cuisine. 

It's a medium-sized restaurant, with lots of dark wood colors, and Nepali decorations. There's a small bar and in one corner is space for a music performer. And there are two large-scale televisions, where sport events are often shown. 

Nepali cuisine includes dishes and ingredients that have some similarities to what can be found in Tibetan, Chinese, Indian and Thai cuisines. Commonly used ingredients include lentils, tomatoes, potatoes, chilies, coriander, cumin seeds, garlic, mustard oil, and peppers. Although the names of many of the dishes will be unfamiliar to you, the food itself may look more familiar. However, because of the Nepali spices and ingredients, the food often has a different flavor profile than what you might expect, but one which is very pleasant and delicious. For example, their Fried Rice may look somewhat like the usual Chinese fried rice, but it has a different taste and texture.  

The Food Menu has many diverse choices, including dishes such as Choila, Sekuwa, Thali, Bara, and Samay Baji. You'll also find more familiar dishes like Chowmein, Fried Rice and Wings. And for the very adventurous, you can try dishes such as Tauko Fry (whole goat head boiled & pan fried) or Sampumhichha (beef tripe stuffed with bone marrow boiled & pan fried). As for their Wing dishes, two are at a Spicy level of 5/5, including the Timur Rub and Akbare Mango. They also offer three Desserts.

Most of the dishes are under $20, and considering the quality and quantity of the dishes, you will find very good value here. For groups, you can also order a couple large, appetizer platters, such as the Ailaa Nanglo Set, which consists of 10 different appetizers, priced at $55-$60.   

The Chips & Chutney ($8) are home-made potato chips with a side of Himalayan salsa. Crisp, flavorful potato chips (without any salt), with a mild salsa. A great bar snack, and you receive an ample quantity of chips. They also have a dish called Bar Fries, which are home-made chips with Himalayan spices and Sichuan peppercorn. 

The Chicken Lollipop ($15), isn't listed under their Wings section, and that might be because these are not spicy. These were deep fried chicken wings, battered with Himalayan spices, and they were very meaty and tender, with a fine crunchy exterior. The spices provided an intriguing taste to the chicken, elevating the dish. 

The Pork Fried Rice ($13) is Basmati rice, stir fried with butter, with seasonal veggies and a choice of meat. This dish though came without vegetables, except a little topping of green onions. I loved the taste of this dish, the long-grained Basmati with a slight fried crunch to it and the intriguing spices (including some spicy heat). As for the pork, it was more lean, meaty and crunchy, not like the fatty pork pieces you get at many Chinese restaurants. A familiar dish in some respects, but also different as well. There was so much that I took some home, and it tasted just as good later, reheated. 

The Chicken Fried Rice ($13), also without vegetables, was delicious as well, with plenty of pieces of tender and slightly crunchy chicken pieces. 

The Chicken Chilli ($15) is prepared with assorted peppers, onions and homemade chilli sauce. The chilli sauce here is not like the typical chili sauce you might know. Yes, it is spicy but the flavor profile is different, and quite tasty. The lightly fried pieces of chicken were tender and meaty, the intriguing chilli sauce enhancing the chicken. Highly recommended! This dish is also available with Buffalo, Pork, Chips, or Sukuti (Jerky). 

Momos, basically dumplings, are indigenous to South Asia, especially Tibet, Nepal, parts of India, and Bhutan, though the word itself seems to have Chinese origin, and simply means "steamed bun." At Ailaa, you can order Momos ($12-$17) made with Vegetables, Chicken, Pork, or Buffalo. They can also be prepared in several different ways, including Steamed, Pan Fried, Jhol or Chilli. 

Above are Pan Fried Pork Momos ($13), with a thin dumpling wrapper and a hearty pork filling, almost like a small meatball. It was very flavorful, and the spices used in the pork were different and intriguing. There was a slightly spicy sauce for dipping as well. Who doesn't like dumplings? And these Momos are sure to please. 

The Buffalo Jhol ($15) are in a cold broth, which is commonly made with ingredients such as sesame, garlic, tomato, onion, lemons and achar (an Indian condiment of pickled fruits and vegetables with spices). In Nepal, especially its capital Kathmandu, jhol momos are an extremely popular street food. "Jhol" roughly translates as "liquid" or a "liquid-like consistency." The broth is tasty and interesting, with a nice depth of flavor. They add a new level of taste to the momos. Definitely worth trying.

The Chicken Chatamari ($13) is a rice flour crepe topped with chicken and a few vegetables, served with a side of vegetable curry. You can also order this dish with Vegetables or Buffalo, and also get it topped with an egg if you so desire (as I did). This almost resembles a type of pizza, and the crepe is crunchy, not soft. There was plenty of tasty chicken atop the crepe, and the egg was a nice addition. Again, the dish seems familiar but with its own unique flavor profile.

The Menu has three Desserts, and on my visit, I opted for the Yomari ($6), a rice flour dumpling stuffed with dark chocolate and sesame seeds. This was a bit of a disappointment for me, as I found the dumpling to be too thick and chewy. As I'm not familiar with this Nepali dish, that might be the way they are usually prepared. It's just not my preference. However, the interior of sweet, melted dark chocolate and sesame seeds was delicious.  

Overall, the food at Ailaa was impressive, and it was great to learn more about Nepali cuisine. It's reasonably priced, the dishes provide ample food, and the depth of flavor is excellent. I look forward to exploring more of the menu and heartily recommend that my readers dine there as well.

Montanara Style Pizza & Evviva Trattoria

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

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

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

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

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

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

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

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

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

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

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

Koshari Mama: Egyptian Street Food

"The Hindi word khicri or khicra is assumed to descend from the Sanskrit krsara...which meant a mixture of rice and peas. This idea of mixing lentils (or peas) has spread during this century to the Near East as well, where rice and lentil koshari is now a popular cheap meal in Egypt."
--Los Angeles Times, April 27, 1995

Last Thursday, I planned to visit the Stoneham Farmers Market so I checked their website to see if anything special was scheduled that day. I saw a new vendor, Koshari Mama, and once I checked out their website, I was intrigued, hoping to taste some of their food.  

Koshari Mama was founded by a mother/daughter team, Sahar Ahmed and Dina Fahim. Dina graduated from Boston University’s Culinary Program, and worked at a number of local restaurants, before deciding to go out on her own. She wanted to embrace her Egyptian heritage, and her mother was a natural partner for her new endeavor. Based in Lowell, they currently sell their products at a number of farmers markets, including Stoneham, Melrose, North Andover, Davis Square, and you can see their schedule on their website.

One of the main foods they produce is Koshari, an Egyptian street food. It is a hearty vegetarian/vegan dish composed of rice, lentils, pasta, and chickpeas, topped with a spicy tomato sauce and fried onions. Koshari is available as a Mini (8 oz) $3.00, Small (12 oz) $5.00, Large (16 oz) $8.00, and Egyptian Size (24 oz) $12.00. The dish is prepared in front of you and you can choose how hot of a sauce you want.

Though many sources state Koshari was created in the 19th century, its roots extend back at least several hundred, if not more, years before that time. It has become an inexpensive and very popular street food in Egypt. After tasting this Koshari, I can understand the appeal. It presents a delicious blend of flavors and textures, from the softer macaroni to the crunchy fried onions pieces. It had a certain nuttiness to it, as well as a nice spicy flavor from the sauce. I tried the Mini, just to get a taste of it first, and my only issue is that the cup was so full, it was tough to mix up all the ingredients without spilling them over the side.

I want more, and will be sure to get some the next time they come to the Stoneham Farmers Market, unless I see them at a different Farmers Market. I highly recommend you check out Koshari Mama! I'll also note that they sell a few other items too, such as their homemade Hummus, which was also quite tasty, with a strong garlic aspect and a hint of lemon.

"Kosheri (also spelled kosheree, kochary, kushari, and kochari) is the only menu item sold in some specialty restaurants in Egypt. There is a saying about this nourishing rice, wheat and bean dish: You can have anything you want to eat, as long as it's kosheri."
--The Record (NJ), November 24, 2004

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?

Tullamore DEW Irish Whiskey: The Power of 3

Would you be willing to place the fate of your whiskey distillery on the result of a horse race? Most distillery owners would be unlikely to take such a great risk but it has allegedly happened before, when an Irish whiskey distillery was offered as a bet upon the Irish Oaks horse race.

It all began in the town of Tullamore, located in County Offaly, which is situated roughly in the middle of Ireland. Tullamore is known as the site of the first air disaster, reaching back to Tuesday, May 10, 1785, when a hot air balloon crashed, setting off a great fire that destroyed approximately 130 buildings, including a military barracks and a tobacco factory. After that disaster, Tullamore created a new coat of arms, depicting a phoenix rising from the ashes, reflective of their reconstruction after that massive fire.

We then jump forward, to 1829, and the founding of the Tullamore Dew Distillery. Eventually, this distillery would be placed on the line, a bet on a horse race. Would it be lost because it's favored horse couldn't get it done?

Recently, Redstone Liquors, in Stoneham, hosted a Tullamore DEW Irish whiskey tasting that was led by Kate Shaughnessy (pictured above), the Boston Brand Ambassador for Tullamore DEW. Kate, a native of Ireland with a delightful lilt to her voice, has been working for Tullamore since last October. She led us through a tasting of five whiskies, also relating the fascinating history of the distillery. She was personable and informative, and everyone present seemed to enjoy the tasting event.

The Tullamore DEW distillery was originally founded in 1829 by Michael Molloy, eventually being passed down to his nephew, Bernard Daly and then, in 1887, to Daly's son, Captain Bernard Daly. In 1862, when Bernard Daly was in charge of the distillery, he took on Daniel E. Williams, who was only 15 years old, and put him to work on the malt floor. Over time, Daniel worked his way up in the distillery, taking on greater and greater responsibilities.

Captain Bernard Daly had a strong connection to horses, being an international polo player, a county Master of Hounds, and owned a number of racehorses. It is said that during one of the races at the Irish Oaks, the Captain and Daniel bet everything, including the distillery, on a horse from Tullamore. Fortunately, the horse won so the distillery didn't change hands though I'm sure it was quite a tense race.

In time, due to Daniel's hard work and dedication to the distillery, he became the owner of the distillery! That is certainly a great example of working yourself up from the bottom. Daniel was an innovator, introducing new technology, from electricity to the telephone. Their famous Tullamore DEW whiskey is also named after him, DEW being his initials.

Today, the Tullamore DEW is owned by the William Grant & Sons company, which also owns a number of Scotch brands as well as other spirits. They are now the second largest distillery in Ireland, after Jameson Irish Whiskey. In September 2014, they opened a new distillery and will soon conduct everything on their own, from grain to bottle. Their first release from this new distillery, due in the near future, will be a 3 Year Old Blended Irish Whiskey.

Locally, Tullamore DEW is the official Irish whiskey of the Boston Red Sox and now appears at Tully Tavern, a new bar at Fenway Park. They cannot sell their Whiskey on its own, but has to offer it in cocktails. They offer the Monster Mule, their Irish take on the Moscow Mule, which is made with 1 part Tullamore DEW, 4 parts Ginger Beer, and lime juice.

The Tullamore DEW Original ($20-$25) is the only triple blend of whiskey in Ireland, blending together grain, malt and pot still whiskies. The malt is also the most dominant in this blend, providing more fruit flavors to the whiskey. In addition, after a triple distillation. it is matured, for about 4-7 years, in three different types of barrels, including Bourbon, Oloroso Sherry and old Whiskey barrels. As you can see, the number 3 is very important to Tullamore. I found this to be a light and elegant whiskey, with bright flavors of apple and citrus, spice, vanilla, and salted almonds. At this price point, it is an excellent value.

The Tullamore DEW 12 Year Old Special Reserve ($45-$50) is also a triple blend, though with a higher percentage of pot still whiskey, giving it a spicier aspect. It is also triple distilled and aged in three different barrels, though most of the pot still was matured in Oloroso Sherry barrels so it has a stronger Sherry notes too. It is definitely a spicier whiskey, with notes of salted nuts, caramel, raisins and a hint of chocolate. There is more complexity to the blend and the finish is long, with a slight hint of a burn.

The Tullamore DEW 15 Year Old Trilogy ($80-$85) is another triple blend, with balanced proportions, that is triple distilled and spends time in three different barrels except that it also is finished, for about three months, in Rum barrels from Trinidad. Smooth and elegant, the complex melange of flavors included some tropical fruit flavors, pleasant spice notes, hints of chocolate, and a delightful creamy mouthfeel. The finish was long and satisfying, with a rich and pleasing aspect. Highly recommended!

The Tullamore DEW 14 Year Old Single Malt ($65-$70) is matured in the usual three types of barrels, but then also spends a little time in Port and Madeira casks. On the nose, there are pleasant notes of apple and tropical fruit, and the palate also presents this fruit flavors, accompanied by a complex mix of vanilla, spice and caramel, with an elegant creaminess that caresses your palate. The finish lingers for quite a time and I can easily see myself sipping this all evening. Highly recommended!

The Tullamore DEW 18 Year Old Single Malt (about $120) is going to be very difficult to find in Massachusetts as only 1 case was allotted for the state. Thus, the price could be much higher than provided. It is essentially the same as the 14 Year Old, except for the additional time in the barrel. In comparison to the 14 Year Old, it is as complex, with similar flavor notes, except it is more subtle and elegant. In addition, there are stronger notes of spice and raisiny elements. This is best, slowly sipped, savoring its more subtle complexities.

Tullamore DEW produces a delicious and interesting portfolio of whiskies, from their value-priced Original to the more complex Single Malts. One of their newest projects, which should be available around October, is the Tullamore DEW Cider Cask Finish, which is finished in Irish cider barrels. This could be the first, and maybe only, whiskey finished in cider barrels.

What are your thoughts on Tullamore DEW Irish Whiskey?