A Restaurant Crawl in Newburyport: Cormorant, Park Lunch & Bar-25.

Last Wednesday, I visited my good friend, Adam, in Newburyport, where he docks his fishing boat, the Wharf Rat. Although we didn't go out fishing, we engaged in a short restaurant crawl, with Adam showing me some of the local highlights, including The Cormorant, Park Lunch, and Bar 25. It was a fun and tasty evening, including both food and cocktails, and enticed me to return soon to explore more of the culinary options in Newburyport. 

Our first stop was The Cormorant, a small burger restaurant, reminding me almost of a diner. We began with a winner, and which I give a hearty recommendation. 

The restaurant has a counter, with stools, on the left side, and several tables on the right side. It gives the diner vibe, and we chose to sit at the counter. Adam mentioned that as this restaurant is very popular, you might have to wait in line during the busier times. Fortunately, we had no trouble finding space on a Wednesday evening. 
  

The restaurant is open for Lunch and Dinner, Wednesday to Saturday, and Brunch on Sundays. The Lunch/Dinner menu has Starters (4 options for $17-$18), such as Street Corn, Gauc & Chips; Salads (3 options for $16-$21), such as Salmon Kimchi Salad; Sandwiches (7 options for $17-$20, with fries or salad), including Pork Cutlet Parmesan and Italian Tuna; and Burgers (6 options for $17-$20, with fries or salad, and there's an option to design your own burger). Each day, there's also a number of Specials, such as those in the photo above. If you check their Facebook page, you can see photos of their daily Specials. 

They also serve Wine, Beer and Cocktails. They have a list of seven Housemade Cocktails ($10-$12), and are able to make plenty of other cocktails if you ask. I was intrigued by the Bourbon Cream Soda ($10), made from Bourbon, Cream Soda, and Bitters, over ice. You can also make it a Float for an additional $2. It turned out to be delicious, and wasn't overly sweet. It was refreshing, a great choice for a summery day, and now I want to make them at home. A simple idea but one that worked very well. 

I opted to create my own Burger, with 2 Patties, Cheddar, Swiss, Bacon, and BBQ sauce. The Brioche type bun was butter grilled, and was soft and flavorful, while the burger itself was excellent! The large, smashed patties possessed a nice meaty, grilled taste, enhanced by the toppings, which added a touch of smoke and salt, as well as a mild sweetness. A top notch burger! The French Fries were also delectable, with a great salty crispness to them. I certainly cleaned my plate, immensely pleased with my burger and fries. Overall, the Cormorant now enters my list of my Favorite Burger spots. 

After our burgers, we traveled a short distance to Park Lunch, an old-school sports bar, which has been around since 1957. One of their decorative highlights are all of the university and college flags on their walls, and it's said that wherever you went to school, you'll be able to find its flag. Coincidentally, when I looked up from the booth where we sat, I saw the flag for my own university, Suffolk, on the wall above us. 

Park Lunch has an extensive menu of salads, sandwiches, burgers, pizza, steak, chicken, pasta and more. They are especially well known for their Fried Clams, and that's the reason we stopped there. The restaurant was fairly busy that evening, and it seemed many of them were regulars.

I began with a cup of their Clam Chowder ($5.95), and it was quite tasty. It was on the thinner side, not the overly thick chowders you find elsewhere, and contained plenty of clams and pieces of potato. It had a fine taste, and was something I'd order again. 

We ordered a Small Order of Fried Clams (Market Price, in the $40s), and received quite an ample mound of clams, more than sufficient for two people to share. The clams were generally plump and flavorful, although the coating had a touch of a gritty texture. It definitely wasn't a sandy grit, but it seemed to be an element of the breaded coating. Overall, they were tasty, but they didn't top my favorites from the Clam Box.  

We ended the evening at Bar-25, which has a Middle-Eastern inspired menu and a Prohibition-inspired bar. It has an elegant vibe, an excellent bar, and would be great for an intimate date or just a night with friends. It was relatively quiet that evening, but I can easily see how it would get crowded on the weekends.

They have plenty of offerings of Wine, Beer, Spirits, Cocktails and Mocktails. The Cocktail list (13 options for $13-$16) was inventive and intriguing. I opted for the BLT, made from sun-dried tomato infused Mezcal, bacon washed Ancho Reyes Poblano, Triple Sec, Lime, and Organic Agave. This was a superb cocktail, subtle and complex, well-balanced and absolutely delicious. This will likely end up as one of my favorite cocktails of the year. Highly recommended!  

The Food Menu is primarily divided into Mezze (small plates) and Entrees. The Mezze have about 19 options ($8-$22) and Entrees have about 8 options ($22-$38). Some of the dishes include: Braised Lentil & Naan, Persian Empanada, Fried Chicken Shawarma, Lamb Kebab, and the B25 Burger. There were plenty of options which appealed to me, but at this point, we chose to select just a single Mezze. 

We opted for the Haloum ($14), breaded Halloumi cheese, pecorino romano, and spicy shakshuka. Halloumi originated in Cyprus, and has a texture that reminds me of cheese curds. It's also a great choice for frying, as its melting point is high. Their Haloum had a nice crispy coating over the firm and tasty halloumi, enhanced by the mildly spicy sauce. 

This was a pleasant introduction to their cuisine, but this is definitely a restaurant to which I want to return, because there is no much more on the menu that I want to experience. Plus, I want to try more of their cocktails. 

What are your favorite restaurants in Newburyport?

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) Adelita, located in Concord, serves organic Mexican cuisine and is now open for both lunch and dinner. From the team behind Woods Hill Table, Adelita is the culmination of operating owner Kristin Canty’s passions for food, family farms and sustainable sourcing. The menu – developed and overseen by Woods Hill Table’s Executive Chef Charlie Foster – showcases Foster’s love and appreciation for the cuisine of his wife’s native Mexico.

The name of the restaurant, Adelita, was inspired by the name given to the female soldiers who fought in the Mexican Revolution. Adelita also represents Canty’s fight and advocacy work on behalf of small-scale farmers and the food sovereignty movement.

“Living and working in Concord, Charlie and I noticed a lack of heartfelt, quality Mexican food in the area,” says Canty. “By continuing our tradition of sourcing from my Bath, New Hampshire, farm – The Farm at Woods Hill – and taking inspiration from Charlie’s regular trips to Mexico, we can offer guests flavorful, nutrient dense Mexican food that we’d be proud to serve our own families."

Composed of Chef Foster’s take on Mexican street food, the Adelita menu celebrates high quality ingredients, careful sourcing and scratch-made dishes such as tacos, ceviche and composed plates. Sourcing primarily from The Farm at Woods Hill, Foster uses grass-fed proteins throughout the menu, with dishes such as Housemade Pork Chorizo & Carnitas, Lamb Barbacoa, and Chicken Tinga. Canty and Foster also look to other small-scale purveyors for fresh ground masa, seafood, and organic (a mix of practicing and USDA-certified) produce to create flavorful, close-to-authentic Mexican dishes that are as ecologically viable as they are delicious.

Adelita’s bar program emphasizes quality ingredients and carefully selected products. The star of the drink program, the Adelita Margarita is made entirely from small batch reposado tequila, housemade triple sec, fresh organic lime juice and organic aqave syrup. Unique iterations of this Mexican staple include beet and guava. Additional cocktails range from the refreshing Paloma to the smoky Mezcal Old Fashioned.

There are twelve Mezcals on their beverage list, from three different producers, and Canty stated, “All three of the producers that we have are on because they highlight single village styles of Mezcal, and single varietal agave. They are truly unique products and a wonderful experience to try them all side by side. The Leyenda, which is not on the menu yet but will be on next week, is the only certified organic mezcal on the menu. This is important to the owner’s concept of supporting smaller organic farmers and distillers.”

Whether USDA certified or “practicing,” all wines featured at Adelita are organic, focusing on Spanish varietals. Adelita’s wine menu of minimally processed labels highlights Tempranillo and Viura’s diverse food-pairing abilities.

Adelita is open Monday – Saturday, from 11am – 10pm, with Lunch from 11am – 2pm and Dinner from 5pm – 10pm

I'm looking forward to checking out this restaurant, and enjoying a fine Mezcal with dinner.

2) On Sunday, March 18th, at 6pm, Brassica Kitchen + Cafe will host a Sunday "Pop Up." Brassica's Chef de Cuisine Matt Hummel will partner with Chef Yesid Areiza of Shepard, and cocktail virtuoso Moe Isaza of Pammy's for a dining experience inspired by the flavors of Colombia and Peru they’re calling, "Cajita Para Llevar".

A colloquial phrase heard in many Latin American restaurants,'Cajita Para Llevar” means "for here or to go "— a sentimental shoutout to both the Colombian roots of Areiza and Isaza as well as the gastronomic diversity and bounty of South American countries like Colombia and neighboring Peru. The menu is highly personal, including the arepas Areiza used to make with his Mom, or Hummel's take on Pollo a Parrilla, that he discovered in a tiny restaurant in Cuzco.

Bacardi Legacy Finalist Moe Isaza will craft signature libations and curate pairings that riff on classic South American flavors and popular spirits, similar to the rum and mezcal-heavy beverages he crafts at Pammy's.

THE MENU
Tiradito al Pargo Rojo con Erizo de Mar y Leche de Tigre y Coco (red snapper sashimi, uni and coconut leche de tigre, rocoto chili jam, corn crunch)
Remolacha con Nueces de Macadamia y Queso de Mano (marinated beets, hand made cheese, cape berries, macadamia nuts)
Arepa con Pulpo, Aguate y Cebolla Escabeche (blue corn arepas, spanish octopus, avocado mousse, fermented onions, culantro)
Filete al Trapo, Hinojo Dorado, Sauco Jus de Carne (smoked beef tenderloin, caramelized fennel, quinoa, elderberry jus)
Maracuyá y Chocolate (Passionfruit parfait, dark chocolate cake)

Tickets for this 5-course meal begin at $65 with an optional $30 beverage pairing and are available via Eventbrite.

3) Sumiao Hunan Kitchen is pulling the (bar) curtain back on a secret cocktail program that will make it’s downlow debut, this month. Designed by Bar Manager, Vinicius Stein, the 25 drink repertoire can be accessed via invite only or by spilling the secret yourself at the bar. The program, which Stein has dubbed, “Walk Up The Wall of China,” is a multi-part challenge to cocktail enthusiasts beginning with a shot of Baijiu, the best selling spirit in the world yet uncommon among the Boston beverage scene.

The ancient Asian spirit is a staple in Stein’s cocktail program alongside a carefully curated selection of spirits, taste profiles and other unique accoutrements. Following the Baijiu initiation, guests will be invited to ring a Chinese bell at which point they will receive a personalized membership card to the program. Once initiated, guests will have the opportunity to extend invitations to fellow cocktail enthusiasts and challenge them to walk the wall and discover over two dozen off-menu, Asian and Hunanese influenced cocktail creations.

One of Sumiao’s standout secret cocktails includes The Emperor ($14), created with muddled fresh ginger and lime, Peloton de la Muerte Mezcal, Don Julio tequila, Crème Yvette, hibiscus liqueur, agave nectar and lime reduction that is delicately garnished with a mint leaf.

Available exclusively during the month of March, the beverage team has also created a $5.00 Hong Kong Mule ginger cocktail, inspired by Sumiao Hunan’s Kitchen’s dedicated support of Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI). The Hong-Kong Mule further spotlights the beverage team’s celebration of Baijiu as an unsung hero in the cocktail world. A recreation of a Moscow mule, SHK’s Hong-Kong Mule marries HKB Hong-Kong baijiu and hibiscus liqueur that is topped off with ginger beer and a splash of fresh lime, garnished with fresh mint springs and a lime wedge.

4) Best Burger Bar brings Wild Game fare to Brookline. For the months of March and April, Best Burger Bar will be offering an array of wild game burgers. These burgers will be available in limited quantities, and once sold out they will move onto the next wild game special.

First up is the Wild Boar Burger, a Wild Boar Patty with Honey Crispy Apple Bacon Jam and Umami Aioli all on a Brioche bun. The Wild Boar meat tastes like a cross between pork and beef, with a unique rich and nutty flavor that adds to the depth of flavor in this burger. If you’re really feeling adventurous, Best Burger Bar is also offering the option to add dried scorpions to your burger! Other assorted bugs will be available as new wild game specials are released.

Best Burger Bar will also be offering three new cocktails in honor of the warmer weather that is upon us. These limited-edition cocktails will be available for the month of March only. The Concord Grape Fizz features Brockmans Gin, Pear Syrup, Lemon Juice, Egg White, and a Champagne Floater. The Violet Blue Margarita, a mix of Tequila, Lime Juice, Orange Curacao, Sesame Syrup, and Blue Curacao will be available by the glass, or in a fish bowl for sharing. The Violet Blue Fish Bowl will be available through the end of summer, the perfect beverage to share with friends on Best Burger Bar’s patio.

Wild game burgers are available from March 6 to April 30, 2018.
Cocktail specials are available for the month of March with an exception to the Fish Bowl which is available through Summer.

5) Sumiao Hunan Kitchen is gearing up for a one-time Sunday brunch event dubbed “A Pinch of Ginger.” The event will take place on March 25, from 11:30am-2pm, and will unite the Boston-area foodie and medical communities while supporting Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI).

Sumiao Chen – the restaurateur behind Sumiao, the city’s first Hunanese restaurant – is a pharmaceutical researcher at Novartis by-day whose passion for food and science inspired her to get involved with Joslin’s signature spring fundraising event, “A Taste of Ginger.” This brunch will serve as a preview to “A Taste of Ginger” happening in April at the Museum of Fine Arts which will feature cuisine from more than 30 restaurants.

Joining forces with SHK for this buffet-style brunch will be Chen’s second restaurant, Fengshui, as well as China Pearl and BLR by Shojo under the leadership of Brian Moy, whose family will be honored at this year’s “A Taste of Ginger” event.

The restaurants will showcase dozens of creative “diabetes-friendly” brunch dishes such as Lava Fish with swai filet and duo jiao and String Beans with Eggplant while brunch-goers enjoy live entertainment from Receita de Samba and SHK’s ginger-themed cocktail specials: the Hong-King Mule (Hong-Kong baiju, hibiscus liqueur, ginger beer, fresh lime, garnished with mint sprigs - $5) and The Emperor (muddled fresh ginger and lime, Peloton de la Muerte Mezcal, Don Julio tequila, Crème Yvette, hibiscus liqueur, agave nectar and lime reduction garnished with a mint leaf - $14).

Proceeds from both Sumiao’s “A Pinch of Ginger” and Joslin’s “A Taste of Ginger” will benefit the Asian American Diabetes Initiative (AADI) at Joslin Diabetes Center which works to enhance the quality of life and health outcomes for Asian Americans living with diabetes, and collaborates with Joslin as they work to find a cure.

TICKETS: Tickets cost $35 per person and can be purchased online or in-person on a first come, first serve basis: www.giving.joslin.org/pinchofginger

6) On Monday, April 9, from 6:30pm-9:30pm, Joslin Diabetes Center’s will host the 14th annual “A Taste of Ginger” at the Museum of Fine Arts to benefit Joslin’s Asian American Diabetes Initiative (AADI) which works to enhance the quality of life and health outcomes for the rising number of Asian Americans living with diabetes, and collaborates with Joslin as they work to find a cure. Each year, hundreds of supporters and foodies gather to enjoy a lively evening full of cultural and musical performances and the opportunity to meet and taste the cuisine of more than 30 of Boston’s chefs such as Jasper White, Joanne Chang of Flour Bakery + Café, Andy Husbands of the Smoke Shop, Tracy Chang of Pagu, Karen Akunowicz of Myers + Chang, Sumiao Chen of Sumiao Hunan Kitchen and Avi Shemtov of the Chubby Chickpea, amidst the beauty of the MFA.

Emceed by NBC 10 Boston anchor and health reporter Kristy Lee, the event will honor the Moy family, restaurateurs and owners of China Pearl, Shojo, Rukus and BLR by Shojo. Longtime Joslin supporter and “A Taste of Ginger” founder Leverett Wing, whose parents helped to establish the AADI at Joslin, will serve as event chair.

Tickets to “A Taste of Ginger” are $250 and can be purchased at www.joslin.org/ginger. (Business casual attire required)

7) The Greeks have been making wine for more than 6000 years – from the age of Dionysus and Homer to the present day. But their wines have remained a mystery to many – until now. Winemakers from all over Greece are coming to Boston for Odyssey, a Greek wine tasting adventure. Expand your palate as you taste wines made from indigenous grapes found only in Greece; sip on international blends; and marvel at rare vintages uncorked just for Odyssey. Take the opportunity to support a great cause and experience the sights, sounds and tastes of Greece.

Attendees at the tasting will tour the three main wine producing regions: The Islands, The Peloponnese and Northern Greece each with characteristic terroirs, indigenous grapes and 6000 years of winemaking history; meet the winemakers and learn about their vinification techniques, terroir philosophies and personal stories; and of course, taste indigenous, international and rare varieties and vintages from the Cava Spiliadis portfolio. Odyssey is hosted by George Spiliadis, son of noted Milos restaurateur Costas Spiliadis.

The Odyssey event is being held on Friday, March 30, from 5pm-8pm at Post 390, at 406 Stuart St, Boston.

Cost: $50 per person with 100% of the ticket sales being donated to Boys and Girls Club of Boston
Details and Tickets https://www.eventbrite.com/e/wine-tasting-for-a-cause-boys-and-girls-clubs-of-boston-boston-tickets-43371024903

I'll be attending this event as I love Greek wines and always want to expand my palate and try more wines from this compelling country. I've previously several wines from the producer that will be at this event and I was impressed with what I tasted. This is going to be a killer wine event and highly recommended.

8) Chef Rick Araujo and his team at Civic Kitchen & Drink welcome Chef William Nemeroff of B.T.’s Smokehouse as the featured guest at Civic’s Guest Chef Collaboration Series. The special event takes place March 21, at 6pm, at Civic Kitchen and Drink.

“We are all about local product and the community, so we love taking this opportunity to showcase our local heroes in the culinary landscape” shares Araujo. “Bill is respected throughout the region for his fantastic BBQ dishes, and we can’t wait to welcome him to our kitchen on March 21. We’re going to be cooking up some amazing BBQ – I can’t wait to learn some of his secrets!”

The Menu:
BT’s 3 Year Aged Prosciutto with Assorted Sausages and Civic Accompaniments
Paired with Wormtown Helles Lager

Cold Smoked Faroe Island Salmon with house-made Crème Fraiche, Dill Pearls, Rye Crisp, Cured Spring Ridge Egg Yolk
Paired with Wormtown Irish Red Ale

Double Smoked Pork Jowl with Civic’s Four Star Farms Cheddar Grits and Vermont Plum Rumtopf and Local Pea Tendrils
Paired with Wormtown African Queen Be Hoppy IPA

BT’s 26 Hour Smoked Beef Brisket with Civic’s Roasted Carrot and Habanero Puree, Pickled Local Garlic Scapes and Two Potato Hash Browns
Paired with Wormtown Buddha Juice X2IPA

Banana Pudding with Civic Bourbon Roasted Banana Puree and Smoked Nuts
Paired with Wormtown Spies Like Us Imperial Stout

Cost: $59 per person
Reservations are highly recommend and can be made by calling 508-3429-5179 or visiting www.civickitchenanddrink.com and click the ‘order online’ button.

9) Matadora, the Spanish tapas restaurant located at the newly-renovated Hilton Boston/Woburn, will open for brunch on Easter Sunday, April 1, from 11am-2:30pm, offering a buffet brunch with a dash of Spanish flare.

The Menu includes:
Scrambled Eggs | Cage Free, Espelette
Home Fries | Pimenton, Peppers, Onion
Breakfast Meats | Sausage, Bacon
Torrijas | Traditional Spanish Grilled Breakfast Bread, Cinnamon, Honey
Spanish Chicken & Kale | Red Mojo
Hornazo | Traditional Spanish Meat Pie, Chorizo, Eggs, Manchego
Spanish Baked Salmon | Lemon, Pimenton, Dill
Assorted Breakfast Breads | Muffins, Danish, Bagels, Croissants, Breads
Waffle Bar | Whipped Cream, Strawberries, Salted Caramel, Maple Syrup, Chocolate Sauce
Oysters & Shrimp Cocktail | Pimenton Cocktail Sauce, Aleppo Sherry Mignonette
Parfait Bar | Yogurt, Granola, Fresh Fruit Selection
Caesar Salad | Romaine, Crouton, Pecorino
Strawberry Fields Salad | Field Greens, Caramelized Pecans, Strawberries, Balsamic
DESSERT
Almond Cake | Whipped Cream, Strawberry Compote
Mona de Pascua | Traditional Spanish Easter Cake
Mini Desserts | Chef Selection

Cost: Adult $34.95; Children $17
Reservations encouraged so please call 781-904-0658

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) Eastie’s latest newcomer, Cunard Tavern, is now be open for weekend brunch. Available every Saturday and Sunday from 10:30 a.m. to 2:30 p.m., Cunard will offer brunch-goers an eclectic menu full of brunch classics and re-imagined, new interpretations of old favorites.

Ranging in price from $10 to $22, Chef Anthony Pino’s brunch menu will feature approachable, fun entrées including:
Elvis Sandwich (peanut butter, banana, and bacon in egg-dipped brioche and grilled)
Bacon and Egg Burger (Swiss, applewood-smoked bacon, over easy egg, fresh tomato, shredded lettuce, slice onion and chipotle hollandaise)
#BasicBreakfast (two eggs, cheesy hash browns, crispy applewood-smoked bacon, and toast)
Baked French Toast Casserole (baked brioche with seasonal fruit toppings and homemade whipped cream).
Lobster & Corn Salad roll (maine lobster and local corn in a buttered hotdog roll)

To complement its food menu, Cunard will offer guests a variety of handcrafted “adult beverages” including a Chili Verde Bloody, Mimosas, and an assortment of Bellinis made with various fresh purees.

2) On Tuesday, July 25, join Chris Schlesinger on The Automatic’s porch as he makes his famous Paella! Spanish style appetizers, seafood and pork paella and a whole lot of hospitality are going to be served homestyle out on the porch by Chris Schlesinger and The Automatic team.

Chris, a James Beard award-winning chef, founder of East Coast Grill and author of several books, opened The Automatic with his friend, legendary bartender Dave Cagle. “This is our first summer season out on the patio, so we figure we have to christen it with paella and rosé” says Chris.

It all started with a friendly paella competition over the charcoals at his summer home in Westport. Then Chris’ paella recipe was featured in The New York Times and it has become a summertime staple. Come with friends to cheer on “Old Man Schlesinger” as he cooks up his sacred summer dish. Toast the cook with The Automatic’s large format rosé! Make your reservations now, this will sell out.

Price: $35 per person, fixed price
Please call 617-714-5226 to make a Reservation

3) Babbo Pizzeria e Enoteca Chef Mario LaPosta and his team invite guests to join them on Thursday, July 27 to explore the flavors of Puglia. Babbo Pizzeria will host an Italian wine dinner to explore the flavors of Puglia. Starting at 6 p.m., the evening will include a tasting of four different courses, along with wine pairings from the region.

The menu is as follows:
Antipasti 
--Bruschetta with Burrata di Andria
--Cozze Gratinate
--Peperoncini Ripieni with Tuna
--Zensa Salento Fiano 2014
Orrecchiette, Pomodorini Secchi, Salsiccia, Broccoli Rabe
Li Veli 'Primerose' Negroamaro Rosato 2016
Parmigiana di Melanzane
Pietregiovani Primitivo 2013
Goat's Milk Ricotta Panna Cotta, Vincotto Biscuit, Fresh Figs
Babbo Limoncello

Tickets are $95 and can be purchased by logging onto https://pugliawinedinner.splashthat.com/

4) Tapestry in Fenway is hosting an Aloha Party featuring Hawaiian cuisine such as Hawaiian Pizza along with Spam and pineapple dishes, tiki drinks and live Island music performed by Big Party Orchestra.

The event is open to the public and will take place on Sunday, August 20th from 2pm until 8pm. There is a $5 cover charge at the door and there will be a cash bar.

5) The Cambridge Chamber of Commerce is proud to announce Cambridge’s newest Summer food festival, The Char & Bar Wars – a head-to-head battle between 30 of the hottest local restaurants and bars benefitting the Rindge School of Technical Arts Culinary Arts and Hospitality Program.

On Wednesday, August 2, from 5pm-8pm, food lovers will take the judge’s seat as they taste slider size burgers and sample cocktails prepared by popular local restaurants, battling to win the title of Best Classic Burger, Best Signature Burger, and Best Summer Cocktail. The event will take place at 50 Landsdowne Street, Cambridge.

Restaurants that will be throwing their hats in the ring include: Glass House, AC Bar and Lounge, Harvard Square Shake Shack, ArtBar Cambridge, Craigie on Main, The Automatic, Café Luna and more,

Tickets are available via Eventbrite for $45 and include unlimited sampling of food and drinks – a valid 21+ ID is required to receive the Bar War bracelet.

To purchase tickets, visit https://www.eventbrite.com/e/the-char-bar-wars-tickets-34656023098#tickets.

6) On Monday, July 31, celebrated Chef Paul O’Connell from the legendary Chez Henri shares the secrets of his famous Cuban sandwich with The Automatic. The Automatic’s Dave Cagle and his team are honored to launch The Automatic’s new signature Cuban Sandwich – with the blessing of Chef Paul O’Connell.

“We are thrilled that Chef Paul O’Connell is bringing back his famous Pork Butt!” says Dave Cagle. “We say it’s time to Stop The Madness!! He’s sharing his recipe, teaching us his tricks, and we will begin serving the classic Cuban Sandwich starting at 5pm on July 31. And then every night after that.” It will be The Automatic’s new signature sandwich.

To make reservations, please call The Automatic at 617-714-5226

7) Chef/Owner Lydia Shire – alongside executive chef Simon Restrepo and executive sous chef Alex Pineda – is debuting 25 new creations at Scampo that encapsulate the boldest and brightest flavors of summertime.

To whet your appetite, there are a series of new starter courses. In the “Handmade Breads” category, there is Crisped Lebanese Pita Bread with whipped white bean and anchovy, sumac and pistachio oil finished with grated, cured egg yolk ($15) and on the pizza side, there is a new Tiny Meatballs Pizza with jowl bacon, candele sauce and gremolata ($20) as well as a White Pizza with truffle cheese, sherried chanterelle and fig preserve ($25).

Other new starters include the summery Avocado Soup with a salt-baked prawn a la plancha and charred scallion crème fraiche ($17); Peekytoe Crab Salad on a lemony artichoke heart with red sorrel, lemon aioli and apple jelly cubes ($25); Maple Torched Foie Gras with sous-vide coffee butter and yellow raisin brioche ($26); the sharable Char-Grilled Lamb Shoulder Chops with whipped French feta mash (two for $22; three for $32); Tandoori Fired Large Sea Scallops on whipped white eggplant ($24); Spain’s Ibérico Ham with warm Portuguese custard tarts and shaved persimmon ($39); and, Heirloom Tomatoes with horseradish panna cotta, melon and pine nut puree ($16).

From the signature mozzarella bar, there is a trio of newcomers: Mozzarella with Prosciutto on grilled watermelon steak ($29); Mozzarella with Beef Sirloin Carpaccio with peppery red watercress and petit cracked black pepper arancini ($22); and, Burrata on olive oil-fried chestnut polenta with broiled Frog Hollow Farm’s organic peaches ($22).

New “Handmade Pasta e Risotti” offerings include the Delicate Three-Cheese Lasagna, a deconstructed creation filled with robiola cheese and topped with zucchini blossoms and truffle honey ($21); Sweet Potato Agnolotti with crisped pork belly and caramel ‘pulled’ roasted hazelnuts ($19/29); Beet Pappardelle with blue poppy seeds, white baby beets and black summer truffles ($18/28); and, Butter ‘Toasted’ Acquerello Risotto, from Piedmont, with summer’s soft shell lobster and ‘silver queen’ corn ($28).

The entrée-sized “Plates” also have undergone a full seasonal revamping, with Rare Tuna served with frites, crisped ‘black and white’ squid and curly parsley bagna cauda ($36); Roast Day Boat Nova Scotia Halibut with cockles and rouille of rolled gratin with the thinnest zucchini and summer squash ($38); Crisped Salmon with spiced laksa butter and micro citrus greens on steamed coconut milk jasmine rice ($34); Classic Brick Chicken with red chard gnocchi, Alabama white BBQ sauce and a fried pickle ($30); Heritage Red Wattle Pork Chop with an intense rum-raisin butter and French fried parsnips ($36); Scampo Duck with celery leaf and almond milk risotto finished with Sangue Morlacco dark cherry liquor gastrique ($35); Seared Darling Downs Wagyu Skirt Steak with ripe tomato and peach with a pistachio pesto ($38); Scaloppini of Tender Veal with king oyster mushrooms and young taleggio with farro grains and marsala wine ($36); and, Fish & Chips with apple cider-battered hake and lobster served with root chips and Tokyo tartar ($44).

For sides, diners now can round out their experience with new accompaniments like Grilled Corn & Corn Sformato with chipotle and chili-lime salt ($10) and Simon’s Incredible Dauphine Potatoes & Tempura Onion Rings ($10).

Battle Of The Burger 2016: The Winners

Twenty-five Burgers fought each other in a battle royale, seeking to become the Champion, the people's Favorite Burger. Amidst all the carnivore carnage, who reigned supreme? Who created the Best Burger?

This past Wednesday, Boston Magazine hosted the 5th Annual Battle of the Burger, a grand competition and homage to the ever-popular burger. Twenty-five restaurants and chefs competed, each offering their own unique take on the burger. You can check out the list of competitors and see which burgers sounded appealing to you. I attended this event, as a media guest, sampling the many burgers, enjoying the beverage options, and selecting my own list of the Best Burgers.

Once again, the event was held at the Cruiseport Boston and as the weather cooperated, with the rain having stopped, it was pleasant to be able to stand outside by the water, sipping some wine or a cocktail. With all of the grills operating in the main dining area, it did get a little smoky and warm in there so it was great to have an area where you could get some fresh, cool air.

This year, after being the Battle of the Burger Champion for three years in a row, Chef Matt O’Neil of The Blue Ox in Lynn was retired as a competitor. This opened up the competition to a new Champion, making it even more competitive than usual. Who would prevail?

Inside the building, there were a number of booths offering beer, wine cocktails, pickles, ice cream, and more. Grillo's Pickles offered samples of their Italian Dill, Hot Italian Dill and Bread & Butter pickles. Rancatore's Ice Cream presented several different ice creams and sorbet, with a table of toppings, from nuts to chocolate sprinkles, you could pit atop your cup of ice cream. I enjoyed their creamy Coconut Sorbet. Georgetown Cupcakes offered numerous mini-cupcakes as a sweet treat after all the burgers.

In the burger section, there were a couple non-burger options too, from a pizza truck to fresh baguettes. I was impressed with the Late July Snacks Sweet Potato Multigrain Tortilla Chips. They were thick, crunchy and flavorful, with a nice spice to the taste. I'll have to seek these chips out at the local supermarket.

Barton & Gustier presented a few different wines, including a delicious Provence Rosé. Mount Gay Rum was one of the sponsors and you could sample their tasty Blended Rum Punch, which was made with Mount Gay Eclipse, Mount Gay Black Barrel, Pineapple Juice, Orange Juice,  Grenadine and Angostura Bitters.

A Chef Ming Tsai Bobblehead? Chef Tsai is on the National Advisory Board of Family Reach, a charity whose mission is "to provide financial relief and heartfelt support to families fighting cancer. The majority of funds are dedicated to families with a child or young adult who is being treated for a pediatric or other type of cancer." Chef Tsai was present at the Burger Battle, helping to raise money for this worthy charity and a donation could get you one of those bobbleheads.

In the VIP area, the Chef Tsai and Family Reach booth also offered tastes of a Dark & Stormy Granita, made with Mount Gay Rum. This was a refreshing and delicious "slushy" and I wish I could have savored a large glass instead of these tiny paper cups. I'd already been contemplating making some frozen Dark & Stormy cocktails at home, and this solidified my decision.

Back to the Burgers....

This year, there weren't any Veggie Burgers, which might mean that maybe the chefs believe they can't compete on the same field as burgers made from meat. They might taste good but it seems that in a Burger Battle, with a diverse selection of attendees, meat is most likely to reign supreme. Nearly all of the entries were also made with beef patties with two primary exceptions, a ground Andouille Sausage & Beef patty from Burton's Grill/Red Heat Tavern and a Lamb burger from ArtBar. Most of the chefs provided sliders, though a few offered full-size burgers, like Tasty Burger, and others provided you a sliced section of a full-sized burger, like City Streets Restaurant. Some of the chefs also provided small sides with their burgers, such as popcorn, chips and mac n' cheese.

Attendees got to vote for their favorite burger. placing their voting token in their chosen Budweiser box. What makes a burger the Best? There is really no objective standard as it is very much a personal decision, based in part on your own definition of what constitutes a great burger, as well as your own personal preferences. For example, maybe you dislike brioche buns, onions, or mustard, and if a burger possesses any of those elements, it won't rank as your Best.

For myself, I feel that a Champion burger should be something you would savor and want to order on a regular basis. A one-trick pony burger might be exciting for the moment but it won't satisfy in the long run. It wouldn't be something you would order more than once. A champion needs to be able to stand the test of time, to continually deliver a delicious burger each and every time.

To illustrate this point, consider Chef Paul Malvone's, of the Boston Burger Company, Whiskey Tango Foxtrot burger. It is made with 80/20 certified Angus beef with homemade mac n' cheese, pulled pork, onion ring, homemade BBQ sauce, and Grillo's pickles. This is an over-the-top burger, and actually tasted very good, but it's not the type of burger I'd order on a regular basis. It is definitely worthy of a splurge when you are feeling especially decadent. The burger itself gains kudos for being thick, juicy and flavorful.

For myself, I also feel that a Champion burger needs balance! It is a delicate balancing act, to ensure all the different ingredients of the burger, from the bun to the condiments, contribute to the whole rather than become too dominant on their own. The burger itself needs to be the star, and everything else should play a supporting role, with none upstaging the others. My favorite burgers at this event all possessed a nice balance of ingredients.

This year, the attendees voted for Joe's American Bar & Grill to be the Battle of the Burger Champion. The winning entry, from Chef David Forbes, was their Smoking' Granny Burger, a beef burger topped with Nueske’s thick-cut maple-Cajun bacon, aged cheddar, smoked blue cheese, and Granny Smith apple relish, on a brioche bun. I enjoyed this burger, though felt that the tart apple pieces were a little overpowering to the whole. I should also note that they were offering attendees a free bag of swag for anyone who voted for their burger.

My choice for the Battle of the Burger Champion was A&B Burgers, where Chef Kwasi Kwaa offered the Sweet & Salty Cow, a beef burger with fig spread, Leidy's bacon, Burrata cheese, and arugula on a brioche bun. The burger was thick and juicy, and was definitely the star of the sandwich, enhanced by the balance of sweet, salty and creamy elements. At last year's Burger Battle, first tasted their burgers and felt that they would be a strong competitor this year too. During the past year, I've savored a number of burgers at their Beverly restaurant, and their Sweet & Salty is my favorite. If you haven't dined here yet, you need to make the trip to Beverly.

For Second Place, I have to give kudos to Chef Brian Dandro of ArtBar for his Lamb Burger, topped with whipped feta and chimichurri. I love lamb but know it is also a divisive meat, one that people usually either love or hate. There often seems to be little middle ground. Thus, in a competition like this, it is unlikely a lamb burger, no matter how well made, is going to win the popular vote cause of the number of people who dislike lamb. For a lamb lover though, this burger would impress. The burger itself was juicy and flavorful, with that distinctive lamb taste, a pleasing gamey/earthiness, enhanced by the feta and chimichurri which didn't overpower the sandwich. If anything, maybe there could have been a little more whipped feta atop the burger.

For Third Place, kudos go to Chef Shayne Nunes of Saloon with his Saloon Rodeo Burger, made with a USDA prime burger blend, maple smoked cheddar, whiskey BBQ, and crispy shallots on a brioche bun. The whiskey BBQ sauce was flavorful with a mild spicy kick and the crispy shallots added a nice crunchy texture to the burger. It would have been nice to have a couple fingers of whiskey, maybe a spicy Rye, with this burger.

What were your favorite burgers at the Battle?

A&B Burgers: Sweet & Salty For The Win

The Burger. A quintessential American food which seems to be growing in popularity, in the U.S. and internationally as well. For example, in 2014, U.S. restaurants served about 9 Billion hamburgers, a growth of 3% from the prior year. New burger joints pop up all the time and it doesn't seem like it will be ending anytime soon. However, where do you find the best burgers? Which restaurants are offering the juiciest, most savory burgers? What factors help differentiate all these burgers from each other?

Let me provide you one recommendation with an analysis of the reasons for my choice.

Last summer, at the Boston Magazine's 4th Annual Battle of the Burger, one of my favorite burgers was the Sweet & Salty Cow from A&B Burgers. The burger consisted of a grilled Black Angus burger topped with Buratta, bacon, fig jam and arugula on a Martin's Potato Roll. As I said before, "The juicy and flavorful burger was enhanced by the balanced sweetness and saltiness of the other ingredients. The burrata also added an additional creaminess which was a nice alternative to other types of cheese." I'd never been to A&B Burgers before but was impressed enough with their burger that I planned to check it out.

At the time, A&B Burgers was located in Salem and readying a move to Beverly, so I decided to wait to check them out after their move. They were closed for a few months and reopened on January 8, 2016. Since then, I've visited the restaurant three times, twice for lunch and once for dinner. They are more than just a burger joint, offering plenty of other delicious dishes, as well as a large beer, cocktail and tequila menu. Their burgers are some of the best in the area, based on a number of factors from their beef sourcing to their method of cooking.

A&B Burgers is owned by Thomas Holland and Amy Constant. Holland, with over 20 years experience in the restaurant industry, has been involved in a number of local restaurants, from Sonsie to Tico, and others outside Massachusetts, such as Alta Strada at MGM Foxwoods and Oritalia in San Francisco. I've spoken with him on multiple occasions and he is clearly personable, passionate, and sincere. It is also obvious that he loves what he does, and you can detect his excitement when he talks about their new oven or discusses their tequila collection.

Constant also has plenty of experience in the restaurant industry, especially as her family operated three restaurants in Connecticut, and she worked with Holland at Alta Strada. She also has significant experience in non-restaurant related sales but eventually returned to the restaurant industry, helping to open and operate A&B Burgers with Holland. I've met Constant too, though have only talked with her briefly.

The new Beverly location, on Cabot Street, is a casual location but still with a certain flair of elegance. Seating more than 120 people at tables and booths, it also possesses a large U-shaped bar. At the front of the restaurant, there are large garage-like doors which can be raised during warm weather providing a patio-like experience. On two of my visits, the garage doors were open. During my dinner visit on a Tuesday night, the restaurant was quite busy and I suspect you should make reservations for the weekends if you hope to get a table.

The Executive Chef is Keith Seeber, who left a corporate job to enter the food industry. The restaurant is open seven days a week, for lunch and dinner. The Lunch menu includes Small Plates (6 choices at $9-$14), Salads (3 choices at $8-$11), Sandwiches (5 at $10-$12), & Burgers (11 choices at $9-$14). For Dinner, the menu expands a bit, adding an additional Small Plate and Entrees (5 choices at $15-$28). You'll find Small Plates like Pan Roasted Brussel Sprouts and Pot Pie, as well as Sandwiches such as the Cubano and Fried Eggplant. Entrees range from Grilled Salmon to Grilled Rack of Lamb. This is more than just a simple burger joint, more a gastropub.

The restaurant has a full bar, specializing in Tequila, and they have approximately 110 tequilas available, with a couple ultra-high end tequilas including the Clase Azul Tequila ($195 per shot) and the Jose Cuervo 250 Aniversario ($225 per shot). Though you might think that such pricey tequilas would sit unopened, they've actually already sold at least two bottles of the Clase Azul since their opening in January. You'll find plenty of other spirits too, including four Mezcals, and a nice list of cocktails, priced $10-$13, such as the Blood Orange Margarita and the Grand Manhattan.

The Ghost ($10) is made with Ghost chili-infused El Jimador tequila, triple sec, housemade sour, simple syrup, & pomegranate juice. As expected, it is spicy hot though not overwhelmingly so, and the cocktail is nicely balanced with some pleasing fruit notes and a mild sweetness that helps to reduce some of the fire. A tasty treat for those who like some heat.

The Seeber ($10) is made with Matusalem, lemon, cilantro, bitters and simple syrup. It too was a nicely balanced cocktail with pleasing herbal accents and citrus notes.

You'll also find about 25 Beers, bottles, cans and on draft, including a number of local choices. There are about 16 Wines available by the glass, and plenty more by the bottle, primarily well known labels. You can even order a Milkshake, either as is or as a special Adult Milkshake with some added alcohol, such as a Mexican Mudslide (with Patron XO Cafe & Bailey's) or a Daddy's Rooter Float (with Myers Rum, Titos Vodka, & Root Liquor). The restaurants is also working on some new milkshake flavors for the near future.

I tried the Chocolate Salted Bourbon, made with bourbon, chocolate syrup, sea salt, & chocolate ice cream. There is a small chunk of thick, housemade whipped cream atop the shake too. It was thick and chocolatey, with the definite taste of bourbon and a salty edge which was a nice contrast to the sweetness. I ordered this shake with dessert, a pleasing ending to my dinner. They are also working on some new milkshake flavors.

I also note that water is served in mason jars and they also carry fresh-brewed, unsweetened iced tea (which makes me happy).

One of the new innovations introduced at their Beverly location has been the installation of a CVap oven, an expensive piece of equipment but which Holland believes has been more than worth the expense. Created by Winston Shelton in the early 1980s, CVap, or Controlled Vapor Technology, was invented to solve the problem of conventional ovens, which tend to dry out food as they heat it. The CVap though creates an environment that surrounds the food with moist vapor which prevents the heated food from losing moisture. The ovens are quite versatile, being able to bake, braise, confit, dehydrate, ferment, poach, roast, sous vide, steam and more.

At A&B Burgers, their CVap oven is large enough that it could cook 650 burgers at once. That is more than sufficient to meet their needs and also allows them the capability to handle large burger events. In this oven, their burgers are slow cooked for nearly two hours and then placed onto the grill for a few minutes for finishing. While in the CVap, the moisture levels in the air and within the burger are maintained so the burger doesn't dry out, despite the lengthy amount of cooking time. That means that your burger should be tender and juicy when it arrives at your table. There is plenty of science behind this entire process, but the proof is always in the results, and the A&B Burgers are all the evidence you will need to understand the great results from the CVap.

Few other local restaurants use the CVap oven, giving A&B an advantage to their burger preparation and cooking. It is one of the significant factors which contributes to them having some of the best burgers in the area. A dry burger is a major turn off and the CVap helps to ensure that your burger arrives moist and juicy.

I've tried several of their Small Plates, generally comfort food which I found quite pleasing. For example, one of the compelling Small Plates is the Louisiana Fried Wings ($10), six crispy fried chicken wings with a side of honey and a house-made BBQ sauce. The outer skin is quite crunchy and crisp, a clean, tasty coating that conceals the moist and meaty chicken. Damn good wings. The BBQ sauce is mildly sweet and a nice addition to the wings, though a touch of honey works well too.  On the Dinner menu, one of the Entrees is Chicken & Waffles, with this same Louisiana Fried Chicken.

Another Small Plate is the Smoked Gouda & Chorizo Mac n' Cheese ($12), with creamy smoked gouda, aged chorizo seco & a Grana Padano crisp. Coming in a cast iron pan, this is an ample portion of creamy and smoky little elbows, which were cooked just right. Though this is an excellent tasting dish, the crisp is addictive all by itself. If you love mac n' cheese, as most people do, this dish will impress.

Still another Small Plate is the New England Charcuterie & Cheese Board ($13), with a number of the products from Moody's Delicatessen in Waltham. Beside the cured meats and cheeses, there is a date and raisin relish, house pickled vegetables, crostini, and whole grain mustard. This is a great way to start a meal, with silky, well-spiced meats, tasty cheeses (including burrata), and pickled veggies.

On the dinner menu, they add a Small Plate, the Seared Veal Meatballs ($9), with grilled fennel, pomodoro fresca, and shaved Grana Padano. The meatballs were crisp and firm, with a meaty taste and were tasty atop the little crostini. The sauce enhanced the dish, with a rich tomato taste.

As for salads, the Classic Caesar ($8) is made with chopped romaine, house caesar, ciabatta croutons and anchovies. A standard caesar, with fresh romaine, though nothing special.

And what about those Burgers? On my first visit, I needed to try The Sweet & Salty Burger ($13), the same burger which impressed me so much at the prior Battle of the Burger. The 7 ounce burger, which is made from locally sourced and sustainably farmed beef, is usually topped with Burrata cheese, fig jam, bacon, & arugula (though I had them omit the arugula). One bite into this burger and I was hooked, savoring the juicy, meaty burger with the compelling blend of salty and sweet flavors as well as the creaminess of the burrata. The bun was soft and fresh, and wasn't too large for the burger. It was a damn good burger. Frankly, one of the best burgers in the area and reasonably priced as well.

Each burger is accompanied by sea salt fries though for a small extra charge you can substitute them for items like bacon truffle fries or fried pickles. Above, I have the Bacon Truffle Fries, which were crisp with a fluffy interior, and plenty of smoky and truffle accents.

Another advantageous factor for the success of their burger is their sourcing. It is great to see that they source locally, using only sustainably farmed beef. That beats beef that is sourced from the huge factory farms. And at only $13 for a burger and fries, the dish is reasonably priced considering the quality of the ingredients which are used. You can pay $13 for a burger and fries at plenty of other restaurants which don't offer similar sourcing and which don't taste anywhere near as good. Finally, the proportion of ingredients in the burger work well, from the ratio of the meat to bun, to the toppings.

The Black & Blue Burger ($13) is topped with a Bleu cheese spread,  fried onion strings, bacon, arugula, and a spicy A&B rub. It is accompanied by the regular sea salt fries. Another excellent choice.

Another recent addition to the restaurant is their use of 7X Beef from Colorado, both ground beef for burgers as well as a 7X Hotdog. Only a handful of Boston area restaurants are currently using 7X Beef but you'll likely see this number grow when people realize its advantages, even if it isn't local. First, 7X is "...committed to sustainable ranching practices, including rotational pasture systems, efficient water management, and quality fencing operations to ensure a high quality of life for each member of our herd." Second, their cattle graze on "grasses and herbs like brome, timothy, orchard, alfalfa, clover, and annual legumes..." Third, and importantly, their cattle are an ancient Japanese breed with a 100% bloodline. They have not been mixed with any American breeds.

Allegedly, due to legal reasons, the 7X website does not identify the specific breed of Japanese cattle they raise. However, a couple news articles seem to identify the breed as Kumamoto Red, also known as Akaushi or Red Waygu. Their meat has intense marbling, is extremely tender, and possesses lots of flavor. Most of the American "Waygu" that is found in the U.S. is from mixed breed cattle, which only has maybe 25% of Japanese breed within them. 7X though is a 100% Japanese breed so it possesses all of the benefits, undiluted by any other breed.

For an upcharge of $5, you can order almost any of the A&B Burgers with 7X Beef rather than the usual Angus burger. I tried the Hangover Burger with 7X beef, which is usually topped with bacon, a fried egg and American cheese. The 7X Burger is only cooked for about 20 minutes in the CVap oven to protect its extra fat from collapsing due to over-cooking. I found this burger to be even better than their Angus, with a compelling meaty, tender and savory taste, enhanced by the gooey yolk of the egg. I will say that the differences between the 7X and Angus burgers tends to be more subtle and not everyone may taste a difference.

As for Sides, the Onion Rings ($3) are thin and crispy, with a nice clean taste, and I was impressed. I'm very picky with my onion rings and these were addictive with a nice sweetness to them.

On the other hand, I wasn't impressed with the Side of Fried Pickles, which I found to be a bit soggy and not crisp enough. They were thin enough and the pickles were crisp and flavorful, but the coating didn't do them justice.

One of the dinner entrees is Chicken & Waffles ($15), with three pieces of Louisiana fried chicken, a Belgian waffle, anejo tequila maple syrup, and house made pickles. Like the Small Plate, the fried chicken is compelling, with an excellent crunchy and crisp coating and plenty of moist, meaty chicken. Delicious chicken which will satisfy your fried chicken cravings. The waffles were very good too and though I'm not usually a syrup person, the tequila syrup was actually tasty and not overly sweet, and I dipped the waffles in the syrup. This is pure comfort food, a dish that will make you smile and your belly will be happy.

Currently, A&B Burgers has only a few Dessert options, though they are working on a larger menu for the near future. They want to offer some different items, which are not commonly found in their area. For example, you wouldn't expect to find Churros ($5.95) at a usual burger joint. These Churros were a perfect ending to dinner, like a fresh, hot donut. Covered with cinnamon and sugar, the thick and light churros had a crisp exterior with a light and fluffy interior. Highly recommended. Two of the other Dessert options that were available included a Tres Leches Cake and a Gluten-free Brownie Sundae.

On two of my visits, service was excellent, but on the third visit there were a couple service issues. Our server though had only been at the restaurant for a week so was still very new and needs more experience at the restaurant. The food is generally delicious, reasonably priced, and includes plenty of comfort cuisine. Their burgers are top notch, some of the best in the Boston area, enhanced by the quality (and sustainability) of their beef and the use of their CVap oven. If you love Tequila, this is a destination spot for you, though you'll also be pleased with their cocktails, milkshakes and beer list. And you have to check out those Churros! 

A&B Burgers earns a hearty recommendation.

The next Battle of the Burger won't take place until August but voting has already begun to choose 25 restaurants which will compete at this event. I'm sure A&B Burgers will receive sufficient votes to enter the competition and I think then they will have a very good chance of winning the competition this year. You should check out the restaurant now and experience their burgers before the competition.

(Note: I paid for two of my visits to A&B Burgers and was comped by the owner for one of my lunches.)