2024: My Top Four Favorite Restaurants & Three New Favorites

As 2025 approaches, it's time once again to reflect upon the past year, to remember and savor pleasant memories. It's the time for my Annual Year-End Favorite lists, from restaurants to wine. And I'm starting this year with my Top Four Favorite Restaurants of 2024 & Three New Favorites. These end-of-the-year lists should provide a comprehensive summary of my favorites, allowing my readers to more readily locate such gems, the best of my recommendations. 

I'll note that last year this list included only my Top Three Favorite Restaurants. However, this year, another restaurant has risen to the top of my attention, thoroughly impressing me with its consistent excellence. It's more than worthy of being on this list, but the other three restaurants already on the list remain worthy as well. So, this year, I chose to make this a Top Four list, to accommodate this new Top Favorite.  

This list is also in no particular order, and is purely a subjective list, based on my own preferences, and makes no claims about being the "best" of anything. However, all of the restaurants here earn my heartiest recommendation and I hope you'll enjoy them as well, as so many others have done. For more Restaurant reviews, you can just search my blog posts for the past year.

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My Top Four Favorite Restaurants are those exceptional spots which are consistently excellent, offering great food and drink as well as top notch service. These are the four places which first come to my mind when I want a celebratory dinner, or just want a sublime dining experience. They receive my unqualified highest recommendation. These are also the restaurants I most frequently recommend to others when I'm asked for my top restaurants. And those people who then go to these restaurants usually become big fans of these restaurants too.  

Krasi Meze & Wine (Boston)

Part of the Xenia Greek Hospitality group, this Greek restaurant is amazing, where nearly every innovative dish is exceptional. Their menu consists of a wide selection of small plates, perfect for sharing, and offers creative Greek cuisine, with roots in tradition but it's not afraid to experiment. Their Greek wine list, the largest in the country, is superb with so many delicious and interesting options. Service is excellent, and the servers are very knowledgeable of the food and wine. Krasi never disappoints.

Nightshade Noodle Bar (Lynn)

Offering inventive and delicious French/Vietnamese inspired-cuisine, with their own unique spin, this restaurant offers Tasting Menus, ranging from 7-30 courses. Their dishes are exceptional, bursting with flavor, and creatively composed. Plus, they have an excellent wine list and cocktail program. I like their homey vibe, service is always excellent, and they have an open kitchen, which I've always loved. They recently instituted a 30 course tasting menu and one of my desires for 2025 is to partake of that epic dinner. Be adventurous with your palate and you'll be amply rewarded. 

A Tavola (Winchester)

This excellent Italian restaurant in Winchester first made my Top Three list last year, and it continues to impress. Chef Joe Carli is very talented and personable, and his Italian cuisine is as good as anything you'll find in the North End. The restaurant is still relatively small and intimate, although this year they enlarged their space a bit, adding a small bar and some additional tables. Much of the sourcing is from local farms. I especially love their superb home-made pasta dishes, as well as when they have Duck Wings as a special. Their wine list concentrates on Italian wines, and there are many good choices. You also should check out their event list, which includes fun and tasty wine dinners and cocktail classes, like the A Tour of Italian Noble Grapes and BBQ & Bourbon events I attended this year. 

Il Ponte (Woburn)
Chef Beni Kurti of Il Ponte has brought his deep passion, lengthy culinary experience, and charm to Woburn. It's a homey restaurant, with a casual elegance, and the Italian cuisine is top notch, from home-made pasta dishes to exquisite Neapolitan pizza. During this past year, I've thoroughly enjoyed so many different dishes here, such as the Lamb Lollipop Milanese (pictured above_. Their Swordfish Puttanesca, which is a Special all the time, is amazing, an ample piece of tender and moist Swordfish with a compelling puttanesca sauce. Service is excellent, the servers being genuinely personable and attentive, without being obtrusive. It's consistently superb and every person I've recommended has raved about their own dining experience. Besides dining there numerous times this year, I also celebrated my birthday there and it was a memorable event. Il Ponte also recently added a special Gelato machine, and the gelato is silky and delicious. There's no need to drive into Boston for Italian cuisine with restaurants such as Il Ponte north of Boston.  

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I want to now address those restaurants, which were new to me this year, and impressed me. These are definitely restaurants I want to dine at again, and which are worthy of a hearty recommendation. 

XOXO Sushi Bar (Chestnut Hill)

This high-end Sushi spot opened in March and it's a superb spot, offering some of the best Sushi in the area. They serve Edomae-style sushi, which includes the used of aged and preserved fish, and they even have an intriguing glass case behind the sushi bar showing the aged fish. They serve other Japanese specialties as well, and they are as delicious as their sushi offerings. Their beverage program, from Sake to cocktails, is excellent as well. This is a restaurant well worth a splurge. 

Greco (Burlington)

I was very excited this past year when a branch of the Greco chain opened at the Burlington Mall. I've been a fan since the first Greco opened in 2017 on Newbury Street. It's a fast casual restaurant, specializing in Gyros and Loukoumades (Greek donuts!). Everything is made fresh, so you can enjoy whatever your food preference. You can opt for a Pita, Plate or Salad, with both meat and veggie options. The Greco Fries, with French fries topped by feta cheese, are delicious. And you have to end your meal with sweet Loukoumades, available own three flavors. 

Pinoy Kabayan (Boston)

There's only 3 Filipino restaurants in the Boston+ area, and Pinot Kabayan is the only one in Boston proper. This new restaurant is a fast-casual spot which does plenty of take-out. The food is authentic, delicious and reasonably priced. Many of the dishes are very approachable, such as Tocino (sweet cured pork) and Tapa (Filipino jerky) while other dishes are for the more adventurous. For example, Dinuguan, which roughly translates "bloody soup or stew," is commonly made with pork, offal and pork blood. However, I found it delicious, especially atop some garlic rice. I eagerly look forward to dining there again soon.

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There are a few other new restaurants I've dined at this past year, but for which I haven't yet written reviews, but which are still worthy of recognition. They include Sogne (Woburn, Italian cuisine), Fiorella's Cucina (Burlington, Italian cuisine), Adega Restaurant (Woburn, Portuguese), Bar Mezzana (Boston, Italian cuisine) and Feather & Wedge (Rockport, Seafood). Reviews of these restaurants are likely to come in 2025.

What were some of your Favorite Restaurants this year?

XOXO Sushi Bar: An Impressive Spot, Newly Opened in Chestnut Hill

Edomae-style sushi. With origins extending back about 200 years, this style has been returning, and there are a few spots in the Boston+ area where it's now available. In short, this style refers to aged sushi, seafood which has been preserved through a variety of methods. Most people think that fresh sushi should be eaten as soon as possible, but aging and preservation can actually enhance the taste of the seafood, especially bringing out more umami notes.  

On March 8, XOXO Sushi Bar opened in Chestnut Hill, on Route 9, and it specializes in Edomae-style sushi. I was recently invited as a media guest to dine there and experience their Japanese cuisine and sushi. I was extremely impressed with their food and their sushi is definitely some of the best I've ever tasted. It's a great addition to Chestnut Hill and I suspect it will become extremely popular.

The owners of XOXO Sushi Bar are Fred Starikov and Steve Whalen, developers and the co-owners of City Realty Group. Their website states: "We develop a wide range of asset classes, including apartments, condominiums, retail, commercial and R&D space." They also own the Silhouette Lounge in Allston, and founded CityKids, whose mission is "to spark intellectual curiosity in the children of Boston and beyond by providing them with unique experiences and valuable educational resources."

They hired Executive Chef Kegan Stritchko (pictured above) to oversee and create the menu at XOXO. Kegan has over ten years of restaurant experience, having worked locally at Uni and Fat Baby Sushi. He has also worked at other Japanese restaurants in Texas, Colorado and Florida. One of maybe his most impactful experiences was when he worked as a sous chef to the famed Makoto Okuwa, who specializes in Edomae-style sushi. At XOXO, Kegan follows many traditional practices of Edomae-style sushi, but also uses modern technology to enhance those traditions.     

The restaurant is casually elegant, modern and cozy, large enough for about 55 guests, including 16 at the sushi bar. We sat in one of the booths, although the seats at the sushi bar might be the best location in the restaurant, allowing you to watch and interact with the chefs preparing the sushi. Chef Kegan was hard at work behind the sushi bar, assisted by three others, Pedro, Dayne and David. It was a Tuesday night, and it was fairly busy, probably partially due to the restaurant only having been open for a couple weeks. From what I could observe, the other guests seemed to be quite happy with their food.

The term "Edomae" is a combination of two words: "Edo," which is an old name for Tokyo, and "Mae," which means “in front." It basically referred to the Tokyo waterfront, where the fisherman brought in their fresh catch. The fishermen and vendors realized they needed a way to make their fish last longer, so it didn't rot before they could sell it. They started preserving the fish in a number of ways, such as curing it in salt or cooking it with soy sauce. Today, with modern refrigeration, such preservation methods may seem unnecessary, but they actually can enhance the taste of Sushi. Thus, Edomae-style sushi has seen a return, with clever chefs using innovative preservation methods to enhance the taste of their fish.

At XOXO, behind the sushi bar is a glass case of hanging fish, which is actually a dry-ager, helping to preserve and enhance the fish. It currently is aging Tyee King Salmon, Ishidai, Sakura Masu and Kanpachi. I asked Chef Kegan about this matter and he explained, “Despite being a relatively new innovation for most countries around the world, dry-aging fish has been part of Japanese tradition for centuries. Primarily, dry-aging techniques prevent fish from going bad as it makes its way from the fishing nets to fish shops and restaurants. Apart from extending the fish’s shelf-life, dry-aging also improves the quality of its flavor and ironically tastes even fresher than fresh fish!" 

"Have you ever had sashimi at a sushi restaurant and thought this had to be the freshest fish you’ve ever tasted? Ironically, good sashimi comes from dry-aged fish and most sushi restaurants still incorporate these techniques in their food preparation. Unlike dry-aged steak, for which dry-aging is used to magnify flavor and texture, the primary objective of dry-aging fish is to enhance their freshness. There are different ways to dry-age fish, some techniques using salt or baking soda to reduce moisture, whilst others involve a controlled, low-humid environment designed for this specific purpose. Yet, in all cases, the fish have to be scaled and thoroughly cleaned before put through the dry-aging process. The precise dry-aging period entirely depends on the size of the fish. Small fish are typically dry-aged for a few days whilst larger cuts – including salmon and bluefin tuna – need around two weeks to dry-age properly. In the end, by ridding the fish of any excess blood, moisture and slime, it loses that unpleasant fishy smell and yields a much cleaner flavor and a firmer texture.” 

I'm sure this eye-catching display sparks questions from the guests dining at the sushi bar, allowing the Chef to explain and educate about the benefits of dry-aging fish. And the excellent taste of the Sushi will showcase those benefits.  

Their Beverage Program, overseen by General Manager Ashif Nirola (who used to work at Douzo), ranges from Cocktails to Sake, Japanese Whiskey to Wine. Their Cocktail list has 9 listed cocktails, all priced at $18 each, including the Lychee Martini, Shochu Expresso, and Matcha Vesper. Many of the cocktails are created with some Japanese ingredients, such as Yuzu, Shochu, Ume, Ki No Tea Gin, and more. 

I ordered the Tokyo Old Fashioned, which is made with Toki Whiskey, Rihei Ginger Shochu, Japanese Bermutto, Sakura Bitters, Cherry & an Orange Slice. It was a hearty drink, with a large ice cube, and a complex and intriguing taste. A very tasty and well-balanced cocktail. Bermutto, used in some of their cocktails, is the first Japanese "Vermouth," a fascinating product, made from Junmai Sake and Kuma Shochu. Four botanicals are added, including Yuzu, Kabosu, Sansho & Yomogi. I first tasted Bermutto back in 2021, and keep a bottle in my home bar. 

The Beer list has 5 choices, priced $9-$18, including Sapporo and Hitachino Nest. Their Japanese Whiskey list has 10 choices, from Suntory Toki to Kaiyo "the Rye" 10 Year old. The Wine list ranges across the world, including California, New Mexico, Australia, Italy, Argentina, France, Austria, and Spain. There's also a Reserved List of higher end wines. Many of the wine selections are from well-known wineries, but there are some lesser known wines scattered amidst the list as well. 

I was particularly interested in their Sake list, which includes 3 Junmai, 2 Ginjo, 8 Daiginjo, 2 Nigori, 2 "Others," and 5 choices on a Reserved List. Prices by the glass range from $13-$20, and bottle (720ml) prices generally range from $64-$225, with a few 300ml and one 500ml bottle for certain selections. There are plenty of good choices on the Sake list, and during the course of our dinner, we ordered glasses of the Wakatake Daiginjo and Dassai 39 Junmai Daiginjo, both excellent choices which pair very well with the restaurant's cuisine. 

The Reserved List has five exquisite choices, although more splurge choices are they priced from $280-$650. For example, the Katoukichibee Shouten, Born Yume Wa Masayume Junmai Daiginjo ($650/720ml bottle) commonly retails for $250-$300, if you can find a bottle. This Sake is "specially limited" and is said to be an exceptional Sake. The Tatenokawa 18 Junmai Daiginjo ($575/720ml) commonly retails for $200-$250, and its rice has been polished down to 18%. It's also considered to be a very impressive Sake. 

The Food Menu has plenty of diverse options, as well as nightly Specials. If you don't want to have to choose individual courses, you could opt for a 16-course Omakase, with dry-aged dish and sashimi. You could also choose the Chef's Choice of 7 pieces ($62) or 11 pieces ($98) of Nigiri Sushi, of 5 types of Sashimi ($10 pieces/$55) or 9 types of Sashimi (18 pieces/$102). Caviar and Truffle are available as supplements. 

The Sushi/Sashimi menu has about 19 options, with Sushi priced per piece and Sashimi priced per 6 pieces. For example, Bluefin Akami is priced at $6 per piece of Nigiri Sushi and $18 for 6 pieces of Sashimi. The Bluefin Chu-toro is $10/$30 and the Bluefin O-toro is $15/$45. A5 Waygu is available as Nigiri for $28 per piece. Other choices include seafood such as Hamachi, Hiramasa, Kinmedai, Madai, Ikura and Snowcrab. The nightly Specials menu adds a number of additional Sushi choices.   

Other menu options include Temaki Handrolls (7 choices, priced $12-$22), such as Miso Scallop and Crab Butter. There are also Hot dishes (12 choices, mostly $12-$29), such as Tempura Rock Shrimp  and Miso Black Cod, and Cold dishes (7 choices, mostly $23-$45), including Tuna & Truffle and Wagyu Tartare. You can also select the Robatayaki, charcoal grilled dishes (9 choices, priced $10-$20), such as Japanese Street Corn, Skirt Steak, and Hokkaido Scallop.

I began my dinner with a cup of Miso Soup ($9), made with green crab dashi, White Rose Farro Miso, and negi (Japanese long green onions). With an alluring aroma, the miso soup was delicious, with a nice depth of flavor and plenty of umami. It definitely ranks with some of the best miso soups I've ever tasted, so much more flavorful than the average miso soups you find at many Asian spots. I often order Miso Soup at a new Japanese restaurant, as I've found that if the soup is impressive, then the rest of the cuisine is likely as impressive. 

This Miso Soup is also more unique as it uses a different type of miso paste. Most miso paste is made with fermented soybeans, but the White Rose Farro Miso is made from Emmer Farro grain, an ancient grain, and the paste is said to possess aromas of whiskey, banana, and butterscotch. Chef Kegan stated, “The farro grain miso is an organic miso made by keep well farms in Pennsylvania (two ex-pastry chefs that now own a farm). They ferment all their own produce turning them into miso and vinegars. I like supporting local farmers and people that push the industry forward with passion. That's why I use there farro grain miso. It's also delicious.” 

From the Hot menu, the Unagi Crispy Rice ($29) consisted of four pieces of BBQ American Eel, atop fried sushi rice, and sprinkled with crispy onions. The eel was tender and flavorful, with a slightly sweet BBQ sauce, and complemented by the crisp, crunchy rectangles of sushi rice and crisp & sweet onions. I'm a big fan of eel, and this was an excellent dish, a nice combination of flavors and textures.

I opted for two types of Robatayaki. The Pork Belly ($15) was made with pork tare and sweet chili miso. I received three large pieces on a wooden skewer, and each piece was a wonderful combination of silky fat and tender meat, with crispy charred edges. It possessed a delicious, lightly sweet and savory sauce. Each bite felt like it melted in my mouth. A great choice!

The Chicken Thighs ($16), with negi and brown sugar soy, were moist, tender and flavorful, again with a delectable sauce and a touch of char. Based on these two options, I suspect the rest of the Robatayaki would be equally as tasty. 

From the Hot menu, I chose the Karaage ($18), which is another iconic dish I often order at a new Japanese restaurant. The Karaage is made from chicken thighs with ponzu (a citrus-based sauce) and togarashi. This dish was a rather large bowl of chicken, with a crisp coating, tender and flavorful meat. It was enhanced with citrus notes and pleasing spices. A great bar snack, and a nice accompaniment to a glass of Sake.

The Live Uni ($28), on the nightly Specials menu, was sourced from Maine and the uni sits atop a yuzu panna cotta. With an appealing plating, the Uni was superb, both creamy and briny, and the panna cotta provided a sweet and citrus aspect to balance the saltiness of the uni. 

Our first plate of Sushi included Chu-Toro ($10), medium fat cut bluefin tuna, and O-toro ($15), the fattest cut bluefin tuna belly. All of their sushi is delivered to your table already seasoned with the amount of soy sauce and wasabi which the Chef believes it should possess. However, if you desire more soy sauce or wasabi, you can request it. I chose to accept the Chef's preparation for all of the sushi I ordered, and didn't feel any of it needed more soy sauce or wasabi. 

Just look at the sushi, and you'll delight in its color and fattiness. And once you take a taste, you'll find it to be buttery smooth, with a mild briny touch, and a hedonistic deliciousness. Such compelling pieces of tuna, and if you've never tasted these cuts before, you really need to change that fact. In some respects, these cuts are like the Wagyu beef of tuna, rich and fatty, melt-in-your mouth pleasure. 

Our next plate of Sushi included 6 different choices, and I'll mention them from left to right. First, there was the Bluefin Akami ($6), a lean cut, which was nice to compare with the prior Chu-Toro and O-Toro. With a deep red color, it was tender and flavorful, but not as silky smooth as the Chu-Toro and O-Toro (although that was expected). It was definitely an excellent piece of Bluefin. I'll also note that all of the Sushi seemed quite fresh, even those which were dry-aged. 

Next up were two pieces of Ora King Tyee Salmon, including the regular version ($6) and the Toro ($8). This is a sustainable Salmon, farmed in New Zealand, and has been a hot item in the seafood industry for at least the last 5-6 years. It has won a number of sustainability awards and its flesh is considered to be exquisite. I've previously tasted this salmon and loved it, finding it rich, tender and flavorful, better than many other salmon. And this Sushi too was excellent, especially the Toro, the salmon belly.   

The fourth piece was on the nightly Specials list, Ishidai ($9), a fish I had never tasted before. This fish is known by a number of other names, such as Knifejaw Snapper, Striped Beakfish, Barred Knifejaw, and Stone Snapper. The Ishidai was sourced from Japan, and it's a small fish with distinctive black and white stripes. It had a bit of a chewier texture, with a mild sweetness and a good amount of fat. A pleasant flavor, which would appeal to many Sushi lovers.

Another fish from the nightly Specials list was the Sakura Masu ($9), listed as "cherry blossom trout," and which was also sourced from Japan. Again, this is another fish I'd never tasted before. Interestingly, although it is seen as a trout in Japan, others see it as a salmon, and it is sometimes called Masu Salmon or Cherry Salmon. Its scales have a pink-cherry color, which is the reason for its "cherry blossom" name. If you look at the sushi, it certainly looks like a piece of Salmon, and is tender and fatty, with a pleasing taste which did remind me in many respects of an excellent piece of salmon. 

Finally, and also from the nightly Specials list, I had the Muki Hotate ($10), Japanese live scallop, which was tender with a mild chewiness, and its flesh was sweet and delicious. I often order Hotate at sushi restaurants, and this was one of the better ones I've ever tasted.  

I had the opportunity to ask Chef Kegan his three favorite types of Nigiri Sushi, and he replied:

Saba (Mackerel), Kinmedai ("Splendid Alfonsino"), and Shima Aji (Striped Jack). All three are available on their regular Sushi menu.

From the Temaki Hand Roll menu, I chose the Unagi Foie ($22), made with BBQ Unagi, Foie Snow, and a Truffle Kabayaki sauce. It was crunchy and meaty, savory and sweet, with hints of truffle, a wonderful melange of flavors and textures. Another hedonistic pleasure. 

From the Cold menu, I also chose the Hamachi & Blood Orange ($24), made with yellowtail sashimi, blood orange zu, supremes & zest, and thai chili. It was a light dish with bright citrus flavors, silky & fatty fish, and a little spicy heat. 

They only have two options on their Dessert menu, including Tropical Yuzu and Nikka Choco (both priced at $18). We opted for the Nikki Choco, which is made with chocolate sauce, almond chocolate sponge, Nikka Coffey malt whisky ice cream, chocolate thai chili ice cream, and cocoa tuile & nips. A decadent and tasty dish, the chocolate was rich and flavorful, enhanced by the ice creams, one which was spicy and the other with the taste of whiskey. Another excellent combination of flavors and textures, this is a dish that would appeal to all chocolate lovers, or anyone who loves an interesting and delcetable dessert.

Overall, I was thoroughly impressed with their cuisine, from their excellent Hot and Cold dishes to their superior Sushi. All of their dishes, from the Miso Soup to the Robatayaki, were elevated above the usual Japanese cuisine you'll find at an average restaurant. Sourcing is very important at XOXO, including some local seafood, such as Uni and Scallops, as well as imports from Japan. And the dry-aging process is fascinating, with such excellent results. 

Service was good, without any significant issues, especially considering they had only been open for a couple of weeks. Although we had a primary server, other servers assisted as well, often delivering some of the dishes to our table. 

Prices are high, but they are comparable to other high-end Japanese sushi restaurants. You also need to consider the excellent quality of their ingredients. You can certainly find lesser quality Sushi at a cheaper price, but if you desire higher quality fish, Sushi which will thrill and excite your palate, you need to pay a higher price. Dining at XOXO Sushi Bar is well worth the price so grab a seat at the Sushi bar and indulge.  

XOXO Sushi Bar earns a hearty recommendation and I will definitely be returning, to try more of the menu, as well as re-order some of my favorites. 

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) Join Davio’s Chestnut Hill on Tuesday, January 31, at 6:30pm, for an exclusive wine dinner hosted by Halter Ranch Vineyard of California. The five-course wine dinner features an extraordinary menu by Executive Chef Steve Lazdowsky, specifically created to compliment and pair perfectly with hand selected wines from Halter Ranch Vineyards. Gene Zimmerman, National Sales Director for Halter Ranch Vineyards, is the special guest and wine expert who will guide guests through the evening as they discover the prestigious wines of Halter Ranch Vineyards.

Halter Ranch is located in the heart of California’s Central Coast and balances the traditional winemaking process with innovative techniques. The winery produces 100% estate-grown wines, specializing in Bordeaux and Rhône Valley varietals and blends. In 2008 they earned California’s prestigious Sustainability in Practice Certification for its environmentally responsible viticultural and winemaking practices.

WINE DINNER MENU
ANTIPASTO
Grilled Spanish Octopus, Celery Root, Fingerling Potatoes, Pistachios, Lemon
2015 Halter Ranch Grenache Blanc, Paso Robles
INSALATA
Smoked Duck Carpaccio, Poached Pears, Dates, Endive, Pear Vinaigrette
2013 Halter Ranch Cotes de Paso Rouge, Paso Robles
FARINACEO
Hand-Rolled Potato Gnocchi, Parmigiano, Black Truffle Cream
2013 Halter Ranch Synthesis, Paso Robles
CARNE
Petite New York Sirloin, Broccolini, Creamy Potatoes, Pepata Sauce
2013 Halter Ranch Cabernet Sauvignon, Paso Robles
DOLCE
Flourless Chocolate Cake, Pistachio Gelato
2014 Halter Ranch Ancestor, Paso Robles

COST: $125 per guest (excluding tax & gratuity). Registration and pre-payment are required, please call 617-738-4810 or visit https://davios.com/ch/events/wine-dinner-halter-ranch to register.

2) The 12th Annual CityFeast in Boston’s North End, held on Sunday, January 29, at 6pm, will offer the chance to enjoy a dining experience at seven restaurants in Boston: Antico Forno, Aria Trattoria, Bricco, Lucca, Taranta, Terramia Ristorante, and Tresca. Tickets include a five-course dinner with wine pairings at one of the participating restaurants and proceeds will benefit Joslin Diabetes Center’s High Hopes Fund, which supports the Center’s greatest needs in research, education and clinical care. Joslin Diabetes Center is the world’s preeminent diabetes research and care organization, located right here in Boston.

Founded in 2005 by Carla Agrippino Gomes, owner of Antico Forno and Terramia, CityFeast has raised nearly $300,000 for Joslin Diabetes Center’s High Hopes Fund. Carla started this fundraiser in the North End of Boston with her restaurants and several others as a way to support and show her appreciation for Joslin and the life-saving care her son, David, has received there since being diagnosed with type 1 diabetes 25 years ago.

David, now 26 years old and a graduate of the MCPHS Physician Assistant program in Boston, will be honored at this year’s CityFeast for being a patient at Joslin for 25 years. Joslin has inspired him to want to work in the field of pediatric Endocrinology to help young children deal with the challenges of living with diabetes, and provide them with hope that they can live a full life even with the daily struggles and responsibilities that come with having type 1.

COST: Tickets are priced at $150 each, of which $100 is tax deductible, and can be purchased at: http://www.joslin.org/cityfeast. Due to high demand, reservations are limited, and will be distributed on a first-come, first-serve basis.

For more information on CityFeast or to purchase tickets visit: http://www.joslin.org/cityfeast

3) On January 29, the Museum of Science, Boston unveils its newest exhibition, Chocolate, exploring every aspect of “the world’s perfect food," so described by nutrition researcher Michael Levin. The 5,000-square-foot exhibit examines chocolate’s unique place in history, ecology and popular culture. It reveals where chocolate is grown and how it’s made, from the most luxurious confections to the mass-produced treats doled out on Halloween.

"Through this dynamic exhibit, visitors will experience chocolate from its rich history—which goes back thousands of years—to its global influence and universal popularity," says Christine Reich, the Museum’s vice president of exhibits development and conservation. The interactive exhibit delves into chocolate’s place in ancient and contemporary societies, its significant economic impact and its starring role in the culinary arts.

The exhibit takes Museum guests deep within the complex rainforest ecosystem with a replica of a native cacao tree laden with football-shaped seed pods (Theobroma cacao translates to cacao, food of the gods). Found in Central and South America, Asia and West Africa, these evergreens reach no more than 40 feet in height, growing in the shade of the much larger canopy trees. Visitors will appreciate the importance of midges, the tiny no-see-um flies that pollinate the delicate flowers which grow directly on the trunk and lower limbs of the cacao tree, and the migrating birds that build homes in its branches.

Created by Chicago’s Field Museum, Chocolate explores the ancient Maya—the first to transform the bitter seeds into a spicy drink made from crushed, fermented, dried and roasted cacao, chili peppers, and water—and the Aztec empire where cacao was considered both an offering to the gods and a form of currency.

Chocolate, located in the Museum’s Blue Wing, focuses on the Spanish conquest of the Americas, the treasure-trove of seeds they discovered and the arrival of chocolate in Europe. Here, visitors will see what happened when cacao was first combined with sugar and how the wealthy satisfied their cravings for all things chocolate while enslaved peoples toiled on plantations to meet the growing European demand.

This exhibit reflects the Museum’s commitment to educating the public about food and nutrition. According to Museum president and director Ioannis Miaoulis, “Chocolate is a natural extension of our efforts to present the science and engineering behind agriculture and nutrition, the importance of food in history and society and the work of some of the world’s gastronomic wizards. This timely exhibit engages the senses and highlights the importance of chocolate which is enjoyed in every corner of the globe.” Presented in English and Spanish, Chocolate reveals the sweet side of the industrial revolution, the inventions, advertising and packaging that brought chocolate in myriad shapes and sizes to the masses, and the backbreaking work needed to harvest cacao.

Museum-goers will see the impact of this important product in the global economy, estimated at more than $90 billion annually. Today, cacao seeds are traded on the commodities market, under the name cocoa, along with wheat, pork bellies and soybeans. A futures stock ticker in the exhibit will display current cocoa prices on the world market.

Harvesting cacao is a labor-intensive undertaking. Each pod contains from 30 to 50 seeds, just enough to produce a few bars of chocolate. Museum-goers will discover how chocolate is grown, gathered, shipped, sold and consumed, and learn how farmers are working to maintain their crops to protect their income, preserve their way of life and protect the rainforest. These farmers are partnering with scientists to incorporate ecologically sound and sustainable practices and eliminate the use of fertilizers and pesticides which are toxic to people and vegetation.

Chocolate is included with regular Exhibit Halls admission: $25 for adults, $21 for seniors (60+), and $20 for children (3-11).

4) I have to give some love to any wine dinner that offers Frog Legs as one of their dishes. On Saturday, January 21, from 7pm-10pm, Sommelier David Bérubé of Bar Boulud, Boston, located at Mandarin Oriental, will host “Château Pichon Baron & Château Suduiraut,” an educational wine dinner featuring two of France’s most prestigious wine-making estates. As part of this exclusive experience, Bar Boulud will welcome two special guests, Pierre Montégut, Technical Director of Château Suduiraut, and Jean-René Matignon, Technical Director of Château Pichon Baron.

While guests enjoy a five-course dinner created by Chef de Cuisine Michael Denk, they will taste exquisitely complex library vintages from both estates, which are located in the Bordeaux region of France and have been recognized in the Bordeaux Wine Official Classification of 1855.

The “Château Pichon Baron & Château Suduiraut” wine dinner will be served as follows:
Blackened Shrimp (pear and lychee compote)
2010 Castelnau
Butter Poached Lobster Medallion (rye crumpet, fennel confit, pickled kumquat)
2014 S de Suduiraut
Braised Frog Legs (pipérade, wild mushrooms, picholine olives)
2010 Les Tourelles de Longueville & 2006 Château Pibran
Duck Cassoulet (gigante beans, confit duck leg, albufera sauce)
2003 & 2011 Château Pichon-Baron
Toasted Almond Panna Cotta (citrus mélange, exotique soup, almond tuile)
2007 Suduiraut

COST: $110 per person (inclusive of tax and gratuity)
TICKETS: Available for purchase on EventBrite.com: https://www.eventbrite.com/e/chateau-pichon-baron-chateau-suduiraut-wine-dinner-tickets-30102553548

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.
**********************************************************
1) The Seaport Hotel and World Trade Center’s 5th annual Celebrity Holiday Tree Auction and Toy Drive Kick-off event will take place on Wednesday, December 7, from 6pm-8pm, and they have recruited a special guest to help make it the most successful year yet – and just in time as the need is greater than ever. For this year’s kick-off event, longtime Christmas in the City supporter and New England Patriots wide receiver Julian Edelman will be doing the first public reading of his newly released children’s book, Flying High, exclusively for attendees. Flying High is partially autobiographical; it is the story of a passionate squirrel that learns the value of hard work, with some other familiar New England faces making an appearance in the book as well.

Edelman will take part in a live auction which will include a one-of-a-kind Julian Edelman-themed Christmas tree decorated by the wide receiver and a select number of signed copies of his book will also be auctioned off – perfect for those looking for holiday gifts for young family members.

The evening will feature additional silent and live auctions, raffles and more as well as tasty nibbles and a cash bar provided by the Seaport Hotel & World Trade Center. 100% of money raised will go directly to Christmas in the City to purchase toys for children in need this holiday season.

Christmas in the City, a 100% volunteer organization, will hold its 28th Annual Holiday Party in December and is expecting to serve thousands more children this year – so they need more support than ever to meet the need. 5,000 children living in shelters, hotels or transitional housing will attend the celebration with their parent or guardian. The following day, Christmas in the City will give out toys and clothing, serving 13,000 more children whose families have fallen on hard times and otherwise might find nothing under the tree. The Seaport Hotel will once again serve as a drop-off location for toys; those donating can drop toys directly at the valet parking station or in the hotel lobby beginning on Tuesday, November 29th.

Admission price is a donation of $40. Guests are also asked to please bring ONE toy to donate.
Tickets can be purchased at: https://citctreeauction.eventbrite.com

2) To celebrate the restaurant’s One-Year Anniversary and express sincere gratitude to loyal patrons who’ve warmly welcomed the brand to Massachusetts, Frank Pepe Pizzeria Napoletana, located at The Shops at Chestnut Hill, will give away ONE FREE SMALL CHEESE PIZZA (takeout only, no exceptions) to every guest between the hours of 1:00PM and 4:00PM on Tuesday, December 13. Since opening last December, “Pepe’s” has enjoyed serving the Greater Boston community and is thankful for the support they’ve received.

Originally, founded in 1925 in New Haven, CT by Frank Pepe, who immigrated to the United States in 1909 at the age of 16, Frank Pepe’s Pizzeria Napoletana is nationally renowned for its Neapolitan Pizza baked in Coal-fired Brick Ovens.

COST: FREE (no purchase necessary) Offer is good for one free small cheese pizza (no exceptions) per guest. Takeout only.

3) Executive Chef & Co-Owner Jody Adams is proud to launch TRADE Secrets Cooking Classes. For the first time ever at Trade, Chef Jody Adams presents an interactive series of cooking classes inspired by various countries of the Mediterranean.

TRADE Secrets Cooking Classes feature lively and engaging demonstrations, lunch with wine pairings and recipes to take home from Chef Jody Adams. Exploring the Mediterranean countries of Greece, Italy, France and Spain, the Trade Secrets Cooking Classes kick off in January and conclude in April. Held one Sunday afternoon each month, the intimate cooking classes feature welcoming coffee and scones on arrival followed by Chef Jody Adams teaching her tricks of the trade. After everyone has worked up an appetite, guests delight in a 3-course lunch with wine pairings and depart with printed recipe cards to recreate the once in a lifetime experience at home.

Trade Secrets Cooking Classes are $150/person per class and are held on the following dates, starting at 11am, with respective themes for each:
Sunday, January 15 – Greece,
Sunday, February 12 – Italy,
Sunday, March 19 – France,
Sunday, April 23 – Spain.

Space is limited and tickets to each class can be purchased at: http://bit.ly/2f5qLBW.

4) Chef/Owner Dante de Magistris of il Casale Lexington has teamed up with Mario and Luciano Ercolino, founders of Vinosia Wines to present an elegant dinner pairing Southern Italian fare with this exclusive line of Campania, Italy imported wines. Founded in 2003 by Mario and Luciano Ercolino, whose family founded Feudi di San Gregorio, the brothers set out on their own to create Vinosia, a new place of wine.

On Tuesday, December 6, at 6pm, il Casale Cucina Campana in Lexington will transport guests with a full Italian dining experience featuring Vinosia Wines. Guests are invited to indulge in a five-course menu with dishes created by Chef Dante de Magistris and wine pairings expertly selected by Vinosia Wines representative Mariella Zangaro, who is flying in direct from Italy for this special event. The flavorful, traditional ingredients Chef Dante uses in his dishes are prevalent in the Campania region of Italy and perfectly pair with Vinosia Wines where the vineyards wine making techniques extract the immense depth of the Irpinia terroir and grapes also of the same region in Italy.

Vinosia Wines was discovered by Dante de Magistris and his father, Leon, while scouting their family’s hometown region of Campania. Vinosia Wines immediately made the elite list of imported Italian wines carried by The de Magistris family, and for this one-night-only, you will have the opportunity to try five exclusive pours including Greco di Tufo, Aglianico, Taurasi, Aglianico di Irpinia and Primitivo di Manduria.

The menu is $75 per person and includes the following courses:
FIRST
Ostriche Chaud/Froid
Oyster on the Half Shell with Greco di Tufo Mignonette
broiled oyster with speck and oregano
2015 GRECO DI TUFO, L’AURELLA
SECOND
Mafalde con Stinco di Maiale, Rosmarino e Pecorino al Ginepro (braised pork shank ragu, orange and rosemary sauce, mafalde pasta and pecorino ginepro)
2014 AGLIANICO, NEROMORA
THIRD
Capriolo al Caffe, Puree di Patata Dolce, Strudel di Spinaci (espresso rubbed venison loin, sweet potato puree, spinach strudel, anise glace)
2009 TAURASI, MARZIACANALE
FOURTH
Cotoletta di Cinghiale, Salsa Nera di Bosco, Crocchetta Della Nonna (slow roasted wild boar chop, black berry chocolate glace, potato croquette)
2009 AGLIANICO DI IRPINIA, SESTO A QUINCONCE
FIFTH
Trio di Fromaggi, Campani (cacio cavallo, pecorino ginepro, smoked mozzarella di buffalo, seasonal fruits and nuts)
2011 PRIMITIVO DI MANDURIA, UE PASSULA

Price is $75 per person exclusive of tax and gratuity. Space is limited – please call 781-538-5846 to make a reservation.

5) During a media interview, at Little Donkey, with Greg Davis, the Master Distiller at Maker's Mark, I had the chance to taste a new cocktail, the Beast of Bourbon ($12), which was created by Vikram Hegde, the Bar Manager at Little Donkey. Using Maker's 46, which is enhanced by aging in barrels with French staves, this was a tasty cocktail, the hint of cinnamon flavor adding to a holiday feel. You can get this cocktail at Little Donkey, or make it yourself at home.

The recipe includes:
1 part Maker's 46
1 part Angostura Amaro
½ part Lemon
½ part Cinnamon Syrup
Dash Angostura bitters
   Serve it over over ice in a lowball glass with a lemon twist.

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.
**********************************************************
1) Cook, an American bistro located in Newton, is welcoming multi-media journalist Janet Wu as part of its continuing “Cook for Charity” celebrity chef series. On Thursday, October 6, Janet will trade in her microphone and get cooking with Executive Chef/Owner Paul Turano, where they’ll be serving up flatbreads to benefit the Ed Walsh Foundation. In addition to Cook’s signature menu items, Janet and co. will be serving up “The Edzo” special, a house-made flatbread topped with pepperoni, roasted peppers, San Marzano tomatoes and mozzarella. 100% of sales from each $16 “The Edzo” flatbread, affectionately named after Ed Walsh himself, will be donated to the foundation.

Named for Lieutenant Ed Walsh of the Boston Fire Department, the Ed Walsh Foundation was established to keep Ed's spirit alive by giving back to the community where he lived and worked. The Foundation's mission is to help Boston area children and families in need. In addition to lending a hand to local families coping with tragedy, death or illness, the Foundation also supports youth sports, after school programs and organizations like the YMCA and Franciscan Children's.

Janet Wu will be joining the Ed Walsh Foundation for this special event. Janet is a multi-media journalist known locally for her many years as an anchor/reporter for Boston's NBC station. She currently contributes health reports for two networks and is an adjunct professor at Emerson College. A frequent Op-Ed contributor to The Boston Globe, her work has also been published in The New York Times, The Boston Herald, and several anthologies, including The "Norton Sampler of Essays," one of the most widely read college textbooks. She graduated from Yale with a dual major in Philosophy and Psychology and earned a master's degree in Journalism and International Affairs at Columbia University. She was named The Girls Scouts of New England 2015 Leading Woman of the Year and selected as a fall 2016 TEDX speaker.

This night of cooking is one of several celebrity chef events at Cook, all of which raise money and awareness about a charity chosen by the specific celebrity chef of the evening. The regular menu will also be available on the night.

WHEN: Thursday, October 6. Appearance by Janet Wu from 6:00PM – 8:00PM. Dinner served from 4:30PM to 10:00PM.
RSVP: Reservations recommended by calling 617-964-2665.

2) Margaritas, the Mexican-inspired restaurant known for its namesake cocktails freshly made each and every day with their housemade “Squeeze,” spices up their fall cocktail game with seasonal-twists on their fan-favorites.

Whiskey-Rita: The house favorite margarita -- made with Jack Daniels instead of tequila. Hand-shaken with home-made Squeeze and triple sec, topped off with a float of Grand Marnier.
Pumpkin Sangria: Sangria isn’t just for summer. Enjoy white (sauvignon blanc) or red (merlot), combined with apple and cranberry juices, Absolut Vanilla and pumpkin puree. All the flavors of fall in one sip.
Pomegranate Cinnamon Proseccorita: Margaritas takes their Proseccorita to the next level by mixing Cuervo Cinge, triple sec, pomegranate juice and Squeeze, topped with a festive mini split of prosecco.

WHEN: October 11 - December 31, 2016

3) On Tuesday, October 4, Besito Mexican in the Burlington Mall and the Shops at Chestnut Hill, will say “Olé” to National Taco Day with a “Buy One, Get One” taco deal offered during lunch and dinner hours (dine-in only) at both locations, featuring the restaurant’s “Street Taco” creations. Yes, you read that right, this year it’s officially National #TacoTuesday!

National Taco Day presents an exciting opportunity for guests to experience the Mexican flavors and artful presentations that have become synonymous with the Besito name, via a wallet-friendly, weeknight dining experience.

Served with three ample-sized tacos during lunch, and two during dinner, Besito’s “Street Tacos” are layered with vibrant, fresh and authentic ingredients, and available in four unique combinations, including Street Tacos de Pollo, a delicious blend of Chicken a la Plancha, salsa de guajillo, salsa chipotle crema, nopales salad and queso fresco; Street Tacos de Carne Asada, a flavorful mixture of marinated-grilled skirt steak, scallions, and salsa verde cruda; Street Tacos de Camarones, featuring crispy shrimp, salsa chipotle crema, salsa molcajete, and queso fresco; and Street Tacos de Pescado, a guest favorite boasting crispy fish, salsa chipotle crema, and salsa molcajete.

COST: Purchase one of Besito Mexican’s “Street Taco” combinations ranging in price from $8.95 to $11.95 and receive a second of equal or lesser value free. Offer does not apply to "appy hour” “Street Tacos” and cannot be combined with any other offers or promotions.

MORE INFO: Available for “dine-in” guests only. Valid only during lunch and dinner hours on Tuesday, October 4 at Besito Mexican locations in Burlington and Chestnut Hill.

4) The 7th annual Raise Your Glass for Jimmy beer and wine tasting fundraiser will benefit the Jimmy Fund and Dana-Farber Cancer Institute. On Wednesday, October 19, at 6:30 p.m., guests will experience more than 30 beverage selections from five wineries and five breweries, including a variety of craft beers and local brands.

Wine selections include:
· August West Wines
· Gordon's Fine Wines and Liquor
· Masciarelli Wine Co.
· M.S. Walker
· Plymouth Bay Winery
Beer selections include:
· Anheuser Busch
· Atlantic Importing
· Medusa Brewing
· Wormtown Brewery
· Newburyport Brewing Company

The event will also feature seasonal hors d’oeuvres and desserts from Capital Grille, Strega, Del Friscos, Row 34, and Fleming’s, among others. Guests will enjoy live band entertainme and attendees can also participate in a silent auction.

COST: Tickets cost $50 per person.
For more information or tickets, please visit: http://www.jimmyfund.org/events/cancer-fundraising-events/raise-your-glass-for-jimmy/

WHERE: Boston College Club, 100 Federal Street, 36th Floor, Boston

5) On Tuesday, October 4, which is National Taco Day, Poe’s Kitchen at the Rattlesnake is offering a diverse mix of tacos for your pleasure, including:

Roti Chicken Tacos - Serrano & Thai child braised chicken mango, cilantro slaw with roti tortillas ($14.95)
Jalisco Taco – duck fat-infused antelope, Fresno chile, Chihuahua cheese, salsa fresca, jalapeno bacon ranch with a fried corn tortilla ($14.95)
Spicy Cubano Tacos – chipotle & lime marinated smoked pork loin, pickles, Swiss, jalapeño pickled red onion, habanero & saffron slaw, flour tortillas ($13.95)
Antelope Tacos – duck fat infused ground antelope, jalapeño bacon ranch, Chihuahua cheese, smoked Fresno chile, fried corn tortillas, refried beans ($14.95)
Fish Tacos– apple & Anaheim chile slaw, Iceberg lettuce, celery root tempura, battered local whitefish, cherry peppers, chipotle crema, flour tortillas (market price; pictured below, right)
Veggie Tacos – jalapeño-infused tofu, mushroom, asparagus salsa, kale pesto, fried Swiss chard, asiago cheese ($13.95)

6) Chef/Owner Michael Schlow, The Tico Boston team, and the Slater Foundation invite guests to join them at Tico for a charitable night of Halloween revelry. On Saturday, October 29, at 8:30pm., Tico and the Slater Foundation will be hosting its annual Halloween for Hope to benefit the Ellie Fund and those affected by breast cancer. The Alice in Wonderland –themed party will include a cocktail hour, a DJ, dancing, passed bites, a dessert bar, airbrush tattoos, and a costume contest with cash prizes. Each guest will also receive three complimentary beverage tickets for Tito’s cocktails, and select beers & wines courtesy of United Liquors.

Based in Needham, the Ellie Fund works tirelessly to provide essential support services for breast cancer patients to ease the stresses of everyday life, allowing the focus to be on family, recovery and healing. The Ellie Fund provides critical support services including transportation to medical appointments, childcare, housekeeping, groceries and nutritious prepared/delivered meals free of charge helps to relieve patients’ burden while in treatment.

Tickets are now on sale for a special price of $50 and will cost $65 from October 18th until the night of the event. 100% of ticket proceeds will be donated to the Ellie Fund. Tickets can be purchased at https://non-debitis.ticketbud.com/halloween-for-hope-80bb90026700

7) The Filmark Hospitality Group and the Italian Consulate invite guests to join them for a day of dining and drinking to benefit the Italian regions devestated by the recent earthquake. Participating restaurants include Lucia Ristorante, Ducali, Filippo Ristorante, Capo, Scopa, Rino’s Place, Massimino’s Cucina Italiana, and many more.

On Sunday, October 23, from 1pm-4pm, at the DCR Steriti Rink on the North End Waterfront, Boston Stands with Italy will bring together Boston’s best Italian restaurants to raise funds for the regions of Central Italy most affected by the recent earthquake. Guests will enjoy sips and bites from the Umbria, Marche, Abruzzo and Lazio regions of Italy prepared by over 30 local Italian restaurant and distributors. In addition to food and wine offerings, the event will also feature a high-end silent auction and entertainment provided by local organizations.

Tickets cost $60 and can be purchased in advance at https://www.eventbrite.com/e/boston-stands-with-italy-tickets-28161067511. For more information, please visit http://www.bostonstandswithitaly.org.

8)On Wednesday, October 5, starting at 6:30pm, The Palm Boston welcomes guests and wine lovers to a special Torres Wine Dinner featuring paired selections with a five-course tapas tasting menu crafted by The Palm Boston Executive Chef Karen Mitchell. Guests will be led on a culinary adventure featuring Spanish wine pairings.

Similar to The Palm, Bodegas Torres has a rich history of family ownership and traditions while pushing the envelope forward in innovation. Torres is widely recognized for their commitment to sustainability and social responsibility. For this one-night only event, The Palm Boston has created a distinctive tapas menu created to complement the nuances of flavors from a selection of Torres award-winning wines including Verdeo Verdejo, Pazo das Bruxas Albariño, Celeste Crianza and Salmos.

The full menu is as follows:

FIRST
Chorizo & Crab Stuffed Blue Point Oysters
2013 VERDEO VERDEJO
SECOND
Alaskan King Crab Salad (Lime Marinated Avocado, Apple Radish Slaw, Whole Grain Mustard Vinaigrette)
2012 PAZO DAS BRUXAS ALBARIŇO
THIRD
Braised Beef Short Rib, Chipotle Caramel Sweet Potatoes
2011 CELESTE CRIANZA
INTERMEZZO
Mint & Grapefruit Sorbet
FOURTH
Grilled Colorado Lamb Chop, Balsamic Fig Pan Sauce
2012 SALMOS
FIFTH
Amaretto Crème Brûlée, Cinnamon Sugar Crust, Cinnamon Almond Biscotti
20 YR BRANDY

COST: The Torres Wine Dinner is $120 per person ($95 for 837 Club Members) and includes a reception, 5-Course Dinner and pairings (exclusive of tax and service charge).
Reservations can be made by emailing Paulina Slovenkai at pslovenkai@thepalm.com or by calling 617-867-0333

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.. **********************************************************
1) On July 28, from 10pm-1am, Bergamot Chef Keith Pooler will create a Whole Hog Roast pop up in support of his first Pan Mass Challenge ride that is taking place on August 2nd. Proceeds from the Bergamot Whole Hog Roast will benefit the Dana Farber Cancer Institute. Dana Farber and the Pan Mass Ride contribute to finding a cure, research and assisting family with the financial burdens.

The Whole Hog “Pop Up” is $20 per person and that includes all the food. The menu includes whole hog, barbecue black eyed peas, hominy slaw, potato salad and corn on the cob. There will also be a cash bar.

For tickets, please call 617-576-7700 or log onto Eventbrite.

2) Chefs Brian Poe and Douglas Rodrigues are debuting new brunch items at The Tip Tap Room.

Brunchers who “Want Eggs for Breakfast” will enjoy new additions like the Summer Vegetables & Herb Frittata (tossed greens, black truffle vinaigrette, home fries - $10.95); The Signature (three-egg omelet, mushrooms & vegetables, toast, home fries - $12.95); Lobster Scrambled Eggs (fines herbes salad, home fries, toast - $17.95); and, Skillet Roasted Scrambled Duck Eggs (duck confit, spring onion, petit potatoes, tossed greens - $11.95).

For “Throw Mine on the Griddle” cravings, there is Roasted Spring Onions & New Potatoes (bacon, pecorino cheese, black garlic ketchup - $9.95); Strawberry French Toast (Devonshire double cream, walnut crumble, rhubarb syrup - $12.95); Smoked Cheddar & Corn Griddle Cakes (corn butter, bacon, pomegranate, brown butter crisped eggs - $10.95); and, Corned Brisket Red Flannel Hash (black garlic, fried farm eggs, baby herbs - $14.95).

For those with a “Give Me Gluten” hankering, stomachs will be satisfied with additions such as the Fried Calamari (licorice glacé, preserved lemon yogurt, shishito peppers - $13.95); Biscuits & Gravy (buttermilk biscuits, pork sausage patty, lemon-thyme gravy - $10.95); Baked Open Face B.L.T. (thick toast, broiled Idiazábal cheese, fried egg - $11.95); and, Glazed Short Rib Grilled Cheese (Gruyère cheese, red kosho - $12.95).

Cocktail offerings poured during brunch include The Tip Tap Bloody Mary (Spicy pickles - $10); Violetta (vodka, violet liquor, fresh lemon, cava - $12); Bittersweet in Barcelona (Cocchi Rosa, cava, sugar - $12); Sangria (white peach or blackberry red - $8.50); and, The Three Doshas (ginger & lemon bourbon, lemon, honey, mint - $12). For thirst-quenching mocktails, the Cold Toddy (Ethiopian cold brew coffee, chicory - $6) and Rosemary-Yuzu Limeade (rosemary, lime, yuzu - $6) also will be served for those who prefer non-alcoholic libations.

The Tip Tap Room is open for brunch service on Saturday and Sunday from 10:30am to 3:00pm.

3) On August 4, at 6:30pm, Legal Sea Foods in Chestnut Hill will host a South African wine dinner with MAN Family Vintners. Established in 2001, MAN is a dynamic South African winery dedicated to making wines that consumers enjoy drinking on a regular basis. As a family-run operation, MAN is on a mission to create real, well-balanced wines at an affordable price point. Their blends are distinctive and their modern-style blends seamlessly with a touch of Old-World elegance.

Legal Sea Foods will team up with MAN Owner & Winemaker, Tyrell Myburgh, to host an exclusive four-plus-course dinner featuring cuisine paired with his selections from the MAN vine. The menu will be presented as follows:

HORS D’OEUVRES
Seared Sea Scallops, Watermelon & Feta Salad, Arugula Oil
Poached Chilled Littleneck Clams, Tomato, Avocado
MAN Family Vintners Chardonnay, Coastal Region, 2014
FIRST COURSE
Shrimp Mulligatawny Soup (shrimp, curry, coconut milk)
MAN Family Vintners “Free-Run Steen” Chenin Blanc, Coastal Region, 2014
SECOND COURSE
Seared Wild Salmon (frisée & red endive salad, goat cheese, dried cherries, lemon vinaigrette)
MAN Family Vintners Pinotage, Coastal Region, 2013
THIRD COURSE
Grilled Tuna Steak (gorgonzola whipped potato croquettes, wilted rainbow chard, raspberry-fig agrodolce)
Tormentoso Cabernet Sauvignon, Coastal Region, 2013
CHEESE COURSE
Manchego (apricot compote, hazelnut butter, dark chocolate shortbread)
Stark-Condé “Three Pines” Cabernet Sauvignon, Jonkershoek, 2011

COST: $65 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9392

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.. **********************************************************
1) Chef Brian Dandro at the Royal Sonesta Boston thinks the ultimate Patio Dining experience essentials are a water view with a sailboat or two on the horizon, a heaping lobster roll and a pitcher of Sangria on the table to share with good friends. With this vision in mind, Chef Brian has created a Summer Patio Party line-up at ArtBar, with special events happening every night beginning June 1.

Rat Pack Mondays with Rich DiMare - Contemporary spins on classic cocktails paired with classic songs by Boston’s hottest lounge singer, Rich DiMare. Look for fresh new cocktails like:
Boston Tea Party/Infused Stoli Vodka, St. Germaine, Lemonade, Ice Tea
Plan Bee/Gin, Yellow Chartreuse, Lemon Juice, Lavender Honey Syrup
Cherry Blossom/Cherry Vanilla House Infused Bourbon, dimmi, black walnut bitters

Sweet Relief Tuesdays – Pastry Chef Christina Allen-Flores will be creating S’mores, Lemon Panna Cotta, Key Lime Pie, Strawberry Shortcake as some of her summer confections. Dessert is compliments of the house on Tuesday evenings with the purchase of a sandwich, burger, or entrée.

Beer & Burger Wednesdays – ArtBar is offering a special Wednesday burger at half price, paired with a beer of your choice.

Trivia by the River Thursdays – Surrounded by the world’s leading universities, it’s time to show your smarts every Thursday night at ArtBar with Trivia Nght hosted by Stump Trivia. Show your trivia smarts and win delicious prizes.

Lobster Fest Fridays – Chef Brian is creating an all-lobster menu to be offered on Friday evenings with special discounts out on the ArtBar patio. Dig your claws into twin lobsters, lobster bisque, lobster corn dogs, lobster rolls, lobster lettuce wraps, lobster pot pie, and more. Bibs optional.

Saturday Sangria and Tapas - Summer = Sangria + Patio Dining. Chef Brian is creating a Summer menu of small plate favorites paired with authentic Spanish tapas. Buy a pitcher of sangria and get one item from the tapas menu free.

Sunday Bloody Mary Brunch - Design your own Bloody Mary at ArtBar’s Bloody Mary Brunch. The ideal way to spend a Sunday afternoon on the patio.

Table #30 – Looking for Summer’s Best Patio Table? Ask about Table #30 at ArtBar – it’s a corner table with great views of the Charles River.

2) Charlie Gaeta, the GM and Beverage Director at The Blue Ox in Lynn, has launched an intriguing new initiative for wine drinkers called ‘Throwback Thursdays.’ This is a play on the popular hashtag #TBT, and a way to engage their customers concerning older wines.  Charlie is sourcing out wines with a considerable amount of age on them; wines that are essentially never poured by the glass but are generally cellared away or available only by-the-bottle at most restaurants.

Every Thursday, Charlie hand-picks aged varietals (hence the 'throwback' terminology) that showcase specific grapes in specific regions that age well as a way of providing his guests the experience of drinking an older wine without having to splurge on the entire bottle. Because he tastes the wines prior to selling them, Charlie is able to ensure guests aren't just getting an aged wine; they're getting a unique and enjoyable wine experience. Typically, the #TBT offerings are served table-side by decanter, which includes having a conversation with Charlie about the varietal.

Here are a couple examples of what Charlie has already offered as part of 'Throwback Thursday.'

2005 Domaine Coursodon Saint Joseph Blanc
A great producer with a decade of age on it. It showcases how white wines can age from the Northern Rhone. This is a blend of Marsanne & Roussanne.
1996 Farella-Park Vineyards Merlot
A great way to showcase the quality or old Napa reds. This was the oldest wine they have poured so far.

I think this is a very cool program and recommend you check it out, to get to taste wines you might not normally have access. And The Blue Ox has excellent food to accompany these wines.

3) Chef & Owner Anthony Caturano is bringing new flavors to his weekly Gravy Sundays culinary series at Prezza in the North End. “Gravy Sundays” provides a menu of Old World-style comfort cuisine with a featured special each week.

For the remainder of May, Chef Caturano will dish out the following weekly specials:
May 17: Crispy Pork Chop with vinegar pepper sauce and roasted potatoes ($28)
May 24: Prosciutto Wrapped Monkfish with roasted tomatoes, ramps and potatoes ($25)
May 31: Veal Milanese with arugula, lemon, radish, red onion, cucumber and cherry tomatoes ($26)

Prezza’s core “Gravy Sundays” menu serves up six homestyle options including: Fried Calamari (cherry peppers - $14); Gnocchi (San Marzano tomatoes, parmigiano - $18); Chicken Parmigiano (tagliatelle, San Marzano tomatoes - $26); Veal Saltimbocca (crispy prosciutto, broccoli rabe,, roasted potatoes - $26); Orecchiette (sausage, broccoli rabe, chili flakes, parmigiana - $18); and, Meatballs (tagliatelle, pecorino cheese - $18).

4) Beginning on Tuesday, May 19, Besito Mexican, at the Burlington Mall and The Mall at Chestnut Hill, will offer a new “Appy” Hour, Every Monday through Friday, from 3pm-6pm, guests can grab a seat in Besito’s bar area and take advantage of $5 appetizers and $5 tacos as an end-of-day treat.

“Appy” Hour patrons can choose from a selective list of appetizers and tacos, including:
Flautas de Pollo featuring crispy chicken tacos, queso fresco, crema, salsa verde cruda and salsa guajillo
Quesadillas Calabaza, flour tortillas, queso Chihuahua, roasted green chiles,squash blossom, mushrooms, salsa verde cruda
Tostaditas, corn tortillas, frijoles negros, shredded queso Chihuahua, pickled jalapeno, chorizo, crema,pico de gallo
Empanadas de Hongos: wild mushroom empanadas, goat cheese, salasa manzana
Tacos (2 each), including Tacos de Camaromes (shrimp), Tacos de Pollo Tinga (chicken), Tacos de Pescado, (fish), and Tacos de Carnitas (pork).