Merry Christmas & Happy Holidays To All

Merry Christmas and Happy Holidays to my family, friends, readers and everyone else!

May the glad tidings of this holiday season shine on you, your family and friends. May your celebrations be joyous and overflowing with great people, excellent conversation, fun times, delicious food and fine drink. May the gifts you give to others be well appreciated and bring joy to the recipients. May you thoroughly enjoy whichever holiday you celebrate at this season.

This is one of my favorite times of year. It should be a joyous occasion, reveling in all of our blessings, for no matter what ills there may be, there still is much to appreciate. That appreciation deserves recognition and sharing, and not only during the holidays. Do not dwell on the negative but rather embrace all that is good in your life.

It's also a time for giving, for sharing with those less fortunate than us. Please donate as much as you can to your favorite charities, whether you give money, time or goods. Even small donations can make a significant impact. Think of more than just yourself at this time and throughout the year.

Make sure you have a safe holiday as well. Please, please, please don't drink and drive, and drive safely and cautiously. If you're going to drink, let someone else drive, or take a taxi, Uber or public transportation. Again, please do not drink and drive! I hope that everyone will remain around to celebrate the New Year and see what 2026 brings all of us.

Drink and dine with passion this holiday, as well as every day of the year! Passion is what gives our lives meaning, what drives us toward excellence. A life devoid of passion is empty and shallow, and desperately needs change. Seek out whatever makes you passionate and revel in its delights. And share your passion with others.

Happy Holidays!

Merry Christmas & Happy Holidays To All

Merry Christmas and Happy Holidays to my family, friends, readers and everyone else!

May the glad tidings of this holiday season shine on you, your family and friends. May your celebrations be joyous and overflowing with great people, excellent conversation, fun times, delicious food and fine drink. May the gifts you give to others be well appreciated and bring joy to the recipients. May you thoroughly enjoy whichever holiday you celebrate at this season.

This is one of my favorite times of year. It should be a joyous occasion, reveling in all of our blessings, for no matter what ills there may be, there still is much to appreciate. That appreciation deserves recognition and sharing, and not only during the holidays. Do not dwell on the negative but rather embrace all that is good in your life.

It's also a time for giving, for sharing with those less fortunate than us. Please donate as much as you can to your favorite charities, whether you give money, time or goods. Even small donations can make a significant impact. Think of more than just yourself at this time and throughout the year.

Make sure you have a safe holiday as well. Please, please, please don't drink and drive, and drive safely and cautiously. If you're going to drink, let someone else drive, or take a taxi, Uber or public transportation. Again, please do not drink and drive! I hope that everyone will remain around to celebrate the New Year and see what 2025 brings all of us.

Drink and dine with passion this holiday, as well as every day of the year! Passion is what gives our lives meaning, what drives us toward excellence. A life devoid of passion is empty and shallow, and desperately needs change. Seek out whatever makes you passionate and revel in its delights. And share your passion with others.

Happy Holidays!

Merry Christmas & Happy Holidays To All

Merry Christmas and Happy Holidays to my family, friends, readers and everyone else!

May the glad tidings of this holiday season shine on you, your family and friends. May your celebrations be joyous and overflowing with great people, excellent conversation, fun times, delicious food and fine drink. May the gifts you give to others be well appreciated and bring joy to the recipients. May you thoroughly enjoy whichever holiday you celebrate at this season.

This is one of my favorite times of year. It should be a joyous occasion, reveling in all of our blessings, for no matter what ills there may be, there still is much to appreciate. That appreciation deserves recognition and sharing, and not only during the holidays. Do not dwell on the negative but rather embrace all that is good in your life.

It is also a time for giving, for sharing with those less fortunate than us. Please donate as much as you can to your favorite charities, whether you give money, time or goods. Even small donations can make a significant impact. Think of more than just yourself at this time and throughout the year.

Make sure you have a safe holiday as well. Please, please, please don't drink and drive, and drive safely and cautiously. If you are going to drink, let someone else drive, or take a taxi, Uber or public transportation. Again, please do not drink and drive! I hope that everyone will remain around to celebrate the New Year and see what 2024 brings all of us.

Drink and dine with passion this holiday, as well as every day of the year! Passion is what gives our lives meaning, what drives us toward excellence. A life devoid of passion is empty and shallow, and desperately needs change. Seek out whatever makes you passionate and revel in its delights. And share your passion with others.

Happy Holidays!

An Early History of Christmas in Chinatown (Part 14)

The Boston Globe, December 24, 1920

This weekend, Christmas Eve and Christmas Day will arrive! Chinese cuisine is extremely popular on both days, especially with the Jewish community, and they are a couple of the busiest days for Chinese restaurants all year round. Christmas itself is celebrated all across the city of Boston, including in Chinatown, but that wasn't always the case. Let's explore the early history of Christmas in Chinatown. 

The neighborhood of Chinatown was established around 1884, and the first mention I found of Christmas and Chinatown was from 1892, eight years later. Obviously, as a new immigrant community, Chinatown wouldn't have immediately adopted Christmas traditions. They had their own holiday traditions, especially Chinese New Year. They knew little, if anything, of Christmas when they first arrived in the U.S.

In the Boston Globe, December 27, 1892, the writer explored Chinatown to ascertain whether anyone was celebrating Christmas or not. Initially, he found none of the Chinese celebrated Christmas, except he then spied a Christmas wreath in the window of a 4th story apartment. The writer entered the building, to seek out more details, and in the hall he also heard a woman singing a Christmas carol. He knocked at the door, but the woman wouldn't let him in, although she did speak to him through the door.

She told him that the wreath was for her little boy, and also that she was not Chinese. She then noted that she originally came from San Francisco and had been married before, although he first husband died about 15 years ago. They had celebrate Christmas together, so she carried that tradition with her to Chinatown.  

Five years later, the Boston Herald, December 26, 1897, ran an article that began noting, "Christmas is a sort of mystery to most of the Chinamen in the quarter. It is the occasion of an extra Sunday, without the influx of country visitors that the real Sunday always brings." The article noted that Harrison Avenue on Christmas Day was one of the quietest places in the city, especially as most laundrymen were working as normal. "The majority of merchants say that it is a day that concerns Christians only."

The article continued, "But they say that their people have no reason to be interested in the 25th of December, and they point to the empty stores and restaurants and the deserted streets and alleys as proof that what they say is true." Interestingly, it was noted that the Chinese restaurants were relatively empty, that non-Chinese weren't dining there during the holiday. That would change a year later. 

However, some of the Chinese merchants with children had a bit of a different outlook, and actually engaged in some Christmas celebrations. "Through their children they have made American friends, and these friends send presents on Christmas." In addition, the Chinese children seemed to embrace the tale of Santa Claus. Thus, the first touches of Christmas traditions had come to Chinatown due to their children, the new generation, and the more children that were born meant that Christmas would become more popular.  

The popularity of Chinese restaurants on Christmas! The Boston Globe, December 26, 1898, reported, “Down in Chinatown Christmas was observed in the ‘same old way.’ The Chinamen simply regard it as a pretty good time for business, and they are not so far out of the way, judging from last evening, for every restaurant in Chinatown was crowded by white folks.” These restaurants might have been some of the only ones open on Christmas Day, and they obviously appealed to many people. A big change from only a year ago. So, for over 120 years, Chinese restaurants have been popular on Christmas. 

Christmas traditions grew in Chinatown. The Boston Post, December 21, 1901, mentioned, “The Chinaman naturally has no particular sympathy with Christmas Day. An ordinary day it is to him until he becomes Americanized. Then it is like Fourth of July in a way.” The article continued, “Therefore, the Chinese quarter is beginning to put on its evergreen tinge. The restaurants and shops put on holiday garb, Christmas gifts are spread out on the counters and the Chinese resident begins to imbibe the Christmas spirit of his American neighbors.” 

In addition, all of the shops, but not the restaurants, were closed on Christmas Day. Finally, the article noted, “In the homes of Chinatown the mutli-colored lights will burn, the feast day offerings will be passed around, little gifts will be made to the younger members of the families.”

There was a slightly different perspective from another newspaper. The Boston Herald, December 26, 1901, stated "Christmas day has no sentimental attachment for Chinamen in general." The larger merchant stores observed the Christmas season, trying to appeal to holiday shoppers. Christmas Day had also become a day of rest for many Chinese, who closed their shops around noon. A few of the restaurants offered a Christmas dinner, commonly offering turkey meals. The writer also spoke to one Chinese man who stated Christmas isn't that popular in Chinatown, as they prefer to save their money for the celebration of Chinese New Year. Moy Loy, the "king of Chinatown," celebrated Christmas at his home with his family, his wife and two children, and that celebration included a turkey dinner. . 

A year later, the Boston Herald, December 26, 1902, reported that, "Five little children out of the entire population in Chinatown were the only ones to celebrate Christmas." The children, aged 5-8 years old, attended the Christmas tree celebration at the Harvard Street Baptist Church. In Chinatown, it was said that Christmas Day is simply seen as similar to an extra Sunday to them. Once again it was also noted that the Chinese save their major celebration for Chinese New Year.

However, another year later, the Boston Herald, December 26, 1903, noted that many in Chinatown observed the Christmas holiday, with most businesses, except the restaurants being closed. Those restaurants were once again quite busy until late in the night. The article also mentioned that a number of Chinese engaged in the tradition of gift giving.

The festivities continued. The Boston Herald, December 27, 1904, reported that Chinatown was a major attraction for visitors who came for Christmas holiday, and the restaurants were extremely busy. A number of visitors, who had never been to Chinatown, explored the neighborhood, some very tentatively. "It was a jolly and good natured crowd that gathered in these places to round out their Christmas holiday, ..."

Seven years later, the Boston Journal, December 26, 1911, stated Chinatown was very quiet, celebrating Christmas. “It is true that the Chinamen do not observe Christmas as do their Christian neighbors. But even with them it is a season of gift-giving.” It was also noted, “In Chinatown they celebrated Christmas not as a Christian, but as a Celestial feast.” I'm not fully sure about the accuracy of that statement, considering how many Chinese during this time attended Sunday School and/or converted to Christianity. Their more religious celebratory activities might have been much less visible, and this not obvious to the newspaper writers.

The article then continued, adding more intriguing details, which also seem to be a bit unusual. “In Chinatown, Christmas was merry. The little boys were merry because their honored parents had given them many presents. The little girls were happy because they had received many ‘slave dolls.’ For some explanation, “The little girls get flaxen hair dolls from Germany, which they called their slaves, the second, third and fourth wives, and so on.” This appears to be the only newspaper reference I found concerning such alleged "slave dolls" so it seems to be lacking supporting evidence. 

More details were provided about the gifts to the boys. “The sons receive richly embroidered stoles from their fathers, and bags of coins, each coin with a hole in it, from their their mothers. And the young men receive brides.” A Christmas bride? 

And by the 1920s, Chinatown apparently had fully embraced Christmas traditions. The Boston Herald, December 23, 1923, mentioned, “Down in Chinatown the store windows are resplendent with decorations.” It continued, “The Chinese, even those who have not accepted the Christian faith, have adopted the custom of gift interchange and the holding of social gatherings.”  Plenty of restaurants at this time offered special Christmas dinners, especially turkey. 

So, about 13 years after the establishment of Chinatown, there were some small celebrations of Christmas traditions in their community, especially for their children. And in 1898, white Americans started filling Chinese restaurants on Christmas Day, a tradition that has continued to the present. Over the years, Christmas celebrations slowly grew in Chinatown, so that by the 1920s, most, if not all, of the traditions had been largely embraced. 

A History of Boston's Chinatown and Its Restaurants: 

Check out Part 1, covering the 18th & 19th centuries
Check out Part 2, covering the years 1901-1920
Check out Part 3, covering the 1920s.

Check out Part 4, covering 1930-1959

Check out Part 5, covering the 1960s
Check out Part 6, the tale of Ruby Foo

Check out Part 7, the tale of Anita Chue
Check out Part 8, the tale of Mary Yick
Check out Part 9, a Deeper Look into Two Restaurants

Check out Part 10: Sam Wah Kee: From Chinatown's Most Wealthy Merchant to Wanted Fugitive

Check out Part 11: An Early History of Chinese Herbalists in Boston

Check out Part 12: Dr. Ensang Chang: Boston's First Chinese Licensed Physician 

Check out Part 13: A Historic Look at Chinese New Year in Boston (1870-1890)

Check out Part 15: Chinatown, Little Syria & Its Restaurants

Check out Part 16: The Chinese Shoe Makers of North Adams

And also see my Compilation Post, with links to my additional articles about Chinese restaurants, outside Boston and in Connecticut, as well as a number of related matters.

Merry Christmas & Happy Holidays To All

Merry Christmas and Happy Holidays to my family, friends, readers and everyone else!

May the glad tidings of this holiday season shine on you, your family and friends. Once again, due to the pandemic, our celebrations may be different, and likely more low key. We may still have smaller celebrations, with only close groups of family members. This is necessary to prevent the spread of Covid-19, and it is a small price to pay for the health of our loved ones. Please, please be safe this year.

This is one of my favorite times of year. It should be a joyous occasion, reveling in all of our blessings, for no matter what ills there may be, there still is much to appreciate. That appreciation deserves recognition and sharing, and not only during the holidays. Do not dwell on the negative but rather embrace all that is good in your life.

It is also a time for giving, for sharing with those less fortunate than us. Please donate as much as you can to your favorite charities, whether you give money, time or goods. Even small donations can make a significant impact. Think of more than just yourself at this time and throughout the year.

Make sure you have a safe holiday as well. Please, please, please don't drink and drive, and drive safely and cautiously. If you are going to drink, let someone else drive, or take a taxi, Uber or public transportation. Again, please do not drink and drive! I hope that everyone will remain around to celebrate the New Year and see what 2022 brings all of us.

Drink and dine with passion this holiday, as well as every day of the year! Passion is what gives our lives meaning, what drives us toward excellence. A life devoid of passion is empty and shallow, and desperately needs change. Seek out whatever makes you passionate and revel in its delights. And share your passion with others.

Happy Holidays!

Sips & Nibbles: Holiday Edition

I am back again with a special Holiday edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Legal Harborside is gearing up for the holiday season at Liberty Wharf. From December 13 through 24, the second floor at Legal Harborside will serve a “Feast of the Seven Fishes” tasting menu, featuring five courses from the best of the sea, with optional wine pairings.

Legal Harborside’s menu will be presented as follows:
FIRST COURSE
Raw Bar Duo (jumbo shrimp cocktail, Wellfleet oysters, pomegranate granita)
Laurent-Perrier Brut Vintage Champagne, 2007
SECOND COURSE
Salt Cod Croquette (lemon aioli)
Lemelson Vineyards “Dry” Riesling, Willamette Valley, 2014
THIRD COURSE
Organic Shrimp (truffled risotto, basil oil, aged parmesan)
Bethel Heights “Justice Vineyard,” Chardonnay, Eola-Amity Hills, 2014
FOURTH COURSE
Frutti di Mare (dungeness crab, halibut, littlenecks, tomato saffron broth)
Pegasus Bay Pinot Noir, Waipara Valley, 2013
FIFTH COURSE
Eggnog Panna Cotta
Quinta do Noval Colheita Port, 2003

COST: $80 per person for tasting menu; $125 per person with wine pairings
For reservations, please call 617-477-2900

2) This New Year’s Eve, spend the night among a fine harbor and city view atop the rooftop of Legal Harborside. The glass-enclosed space will be sparkling in winter wonderland décor for the sky-high soiree which will include deejay entertainment, a complimentary midnight toast with Taittinger bubbly as well as noisemakers and hats in true celebratory fashion.

General admission tickets are available for $85 per person, and options to reserve a lounge-style table for the evening are available for up to six people for $650. Goodbye, 2017. Hello, 2018!

WHEN: Sunday, December 31, from 10:00pm-1:30am
MORE INFO: Tickets and tables may be reserved online. Tickets purchased are non-refundable and have no cash value. Limited tickets and table reservations are available. Access to the event will only be granted to guests with a ticket receipt and 21+ ID. Ticket price includes tax, but not gratuity. Please call 617-530-9470 with questions.

3) Chef Brian Kevorkian and team welcome guests to Grill 23 & Bar for a winter lunch this December. This seasonal special is the only time all year where Grill 23 opens their doors for lunch service featuring their signature steakhouse classics and fresh New England seafood. Guests can enjoy a variety of wines while dining on items such as the 100 Day Aged Prime Ribeye, Grilled Swordfish (cumin and orange glazed carrots, chermoula), Wedge Salad (blue cheese, bacon, crispy shallots, poblano ranch), and New England Chowder (smoked pork, lobster infused butter). Sit back and relax this holiday season with with colleagues or loved ones and share family-style sides including Lobster Mac N’ Cheese (smoked gouda), Tots with truffle oil, and Roasted Asparagus.

WHEN: December 11- 15, and December 18-22, 11:30 a.m. - 2:30 p.m.
To make Reservations, please call 617-542-2255

4) On December 25, from 11am-4pm, the Seaport Hotel will celebrate Christmas with an elaborate, family-friendly brunch buffet at Aura, featuring a spectacular menu and a visit from St. Nick himself.

The Aura Christmas Brunch Menu will include: Traditional Eggs Benedict, Black Bean Eggs Benedict with Smoked Chili Hollandaise, French Toast, Pancakes, Scrambled Eggs, Bacon, Pork Sausage, Chicken Apple Sausage, Leek and Truffle Quiche, An Assortment of Fruits & Cheeses, Fruit, Yogurt and Granola Parfait, Shrimp Cocktail, Smoked Salmon with traditional accompaniments, Caesar Salad, Grilled Winter Vegetable Salad, Simple Salad with Seaport Honey Vinaigrette, Spicy Roasted Cauliflower Soup, New England Clam Chowder, Honey Ham with a Bourbon Maple Glaze, Roasted Sirloin with Red Wine and Currants, 3 Cheese Tortellini with Bolognese, Pan Roasted Salmon with Creamed Spinach, Roasted Brussels Sprouts, Roasted Butternut Squash, Puree Mashed Potatoes, Glazed Winter Vegetables, Braised Green Beans, Macaroni and Cheese, Desserts, Assortment of Holiday Pastries Chocolate Fountain

COST: $75 per adult; $25 per child ages 5-12; complimentary for children 4-and-under
For reservations, please call 617-385-4304

5) On Wednesday, December 20, join Chef Michael Serpa of Select Oyster Bar for a traditional Italian-American seafood feast -- literally with the Feast of Seven Fishes. Chef Serpa combines tradition and his love for fresh seafood in seven delicious seafood dishes which will be served family style.

All dishes below served family style for the table:
--Frutti di Mare
--Island Creek Oysters & Wellfleet Littleneck Clams (traditional accompaniments)
--Yellowfin Tuna Crudo (house giardiana pickles, toasted walnut vinaigrette, olive oil)
Primi
--Flash Seared Dayboat Scallops (warm chestnut puree, blood orange salad, celery root)
--Eel Livornese (whipped polenta, roasted tomato, olives, basil pesto)
--Whipped Baccala (golden potato, crispy mushrooms, olive oil + herb crostini)
Secondi
--Grilled Bronzino & Polpo (octopus vinaigrette, roasted fennel, parsley)
--Maine Lobster Spaghetti (roasted tomato sauce, basil, bread crumbs, pecorino)

Cost: $95 per guest
Reservations are required, so please call 857-239-8064

6) Executive Chef Stefano Zimei and the team at Chopps American Bar & Grill in Burlington have created a special Three-Course Christmas Dinner, which will be available on December 25, from 1pm-6pm. The normal Dinner menu will also be available.

Menu includes:
APPETIZERS
--Maine Lobster Soup (cognac, lobster dumplings)
--Wild Mushroom & Apple Salad (smoked pecan, warm bacon vinaigrette)
ENTREES
--Caramelized Scallops (carrot puree, melted leeks, asparagus, brown butter)
--Roasted Duck Breast (forbidden black rice, bourbon honey glaze, squash, turnips, sprouts)
--Butternut Squash Ravioli (hearty greens, sage butter, parmesan)
DESSERT
Butter Scotch Pot De Crème (candied pistachio brittle)

Cost: $55 per person
Please make a Reservation by calling 781-221-6643

7) Join the team at Sulmona Restaurant as they celebrate the holidays with a specialty Feast of the Seven Fishes menu, a nod to the traditional Italian-American Christmas Eve dinner. While the Feast of the Seven Fishes menu is traditionally enjoyed on Christmas Eve, Chef Delio Susi is offering the special menu starting December 11 through Christmas Eve.

The fruits of the sea take center stage with the Feast of the Seven fishes but there is another ingredient on the menu that is a real showstopper - a very rare and exclusive extra virgin olive oil from Chef Delio’s family vines in Sicily. This olive oil is 100% organic and unfiltered. While Delio predominantly uses this as a finishing oil, there are two menu items on the Feast of the Seven Fishes menu that showcase the unique flavors.

Chef Delio honors his Uncle Guy’s love for sea urchin, a variety of fish not usually used in homestyle Italian cooking, with extra virgin imported olive oil in the Uni dish with a simple and mouthwatering preparation of garlic, chilies, uni butter and buccatini.

The talented staff behind the Sulmona bar has also created the Zio ($12)– which means “uncle” in Italian and combines Columbian oregano, Italicus – an Italian root liqueur that is orange flavored, Aperol, fresh grapefruit juice, Noley’s gin and the olive oil.

The full menu for the Feast of the Seven Fishes is as follows:
STARTERS
Baccala Cakes, parsley, lemon, garlic aioli $15
Head on Shrimp, salt, pepper, Calabrian chilies, garlic $17
Grilled Octopus, spicy aioli, crispy smashed potatoes, parsley $15
ENTREES
Lobster Agnolotti, pink brandy cream, caramelized shallots $37
Puttanesca, baby octopus, squid ink risotto $29
Uni, oil, garlic, chilies, uni butter, buccatini $28
Cioppino, mussels, clams, scallops, calamari, haddock, shrimp, lump crab toast Market Price
DESSERT
Panettone Bread Pudding, Crème Anglaise $12

WHEN: December 11 – 24, During dinner service, beginning at 5:30PM
For Reservations, please call 617-714-4995

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Feast of the Seven Fishes, known as La Festa dei Sette Pesci, is a deeply rooted Italian Christmas Eve tradition, originating in Southern Italy and honoring the vigil prior to a religious holiday when no meat was served. Join Davio’s Boston on Saturday, December 24, from 5pm-11pm, to celebrate the Feast of Seven Fishes with good food and great company.

The four-course prix-fixe menu, prepared by Executive Chef Eric Swartz, will feature unique and delectable seafood courses in addition to the à la carte menu.

MENU:
PRIMO
Artisan Lettuces, Chilled Octopus, Scallops, Crabmeat, Marble Potatoes, Frisée, Champagne Vinaigrette
SECONDO
Squid Ink Spaghetti, Baby Clams, Calamari, San Marzano Tomatoes, Oregano
PIATTO DELLA VIGILIA
Swordfish Roulade, Shrimp, Escarole, Mascarpone, Roasted Potatoes, Lemon Caper Butter
DOLCE
Chocolate Caramel Tart, Toasted Cashew Gelato, Sour Cherry Compote

COST: The prix-fixe menu is $65 per guest (excluding tax & gratuity).
Reservations are recommended by calling 617-357-4810.

2) Davio’s Lynnfield will also be celebrating the Feast of the Seven Fishes, on Saturday, December 24, from 5pm-10pm. The four-course prix-fixe menu, prepared by Executive Chef Danny Levesque, will feature unique and delectable seafood courses in addition to the à la carte menu. Reservations are recommended by calling 781.944.4810.

MENU:
PRIMO
Artisan Lettuces, Warm Octopus, Marble Potatoes, Olives, Cherry Tomatoes, Sherry Vinaigrette
SECONDO
Fritto Misto, Shrimp, Scallops, Oysters, Calamari, Lemon Aioli
PIATTO DELLA VIGILIA
Crab Stuffed Lemon Sole, Leeks, Baby Carrots, Zucchini, Roasted Tomato Butter
DOLCE
Pear Crostata, Vanilla Bean Gelato, Chai Spiced Caramel, Spun Sugar

COST: The prix-fixe menu is $65 per guest (excluding tax & gratuity).
Reservations are recommended by calling 781-944-4810.

3) Chefs from Puritan & Company, the Blue Room/Belly Wine Bar, Commonwealth, Craigie on Main, Little Donkey and BISq invite guests to a holiday reception benefitting the East Cambridge Fire Victims.

On Sunday, December 18, from 6pm-9pm, at Puritan & Company in Inman Square, these area restaurants will join together to host a ticketed holiday event to help the Cambridge neighbors who were affected by the devastating December 3rd fire that overtook the East Cambridge neighborhood. Chefs will join together to host a dine around reception that includes food and drinks for a ticketed price of $100 with all proceeds directly going to the Cambridge Mayor’s Fire Relief Fund.

Tickets can be purchased by logging onto Eventbrite here.

4) Every restaurant in the Boston Urban Hospitality family—Deuxave, Boston Chops and dBar —will be offering special New Year’s Eve menus to help make the last night of the year the most memorable one yet. Whether you’re looking for a multi-course blowout with osetra caviar or a late-night dance party until 2am, Boston Urban Hospitality has options to satisfy everyone.

Deuxave (4 courses; $150 + $75 for wine pairings) will feature an extravagant, four-course menu for those looking for a respite from the typical New Year’s Eve happenings. Deuxave’s celebratory affair will include supplemental Israeli Golden osetra caviar and white truffles from Alba; a look at the starts finds a Wagyu steak tartare with forbidden rice chips, papaya salad and crispy shallots; diners will also enjoy a mid course option including seared Nantucket Bay scallops with maitake mushrooms, brodo, fines herbs, and chili oil; the main course features dishes like a prime beef tenderloin with egg yolk ravioli, celery root puree in the style of chef Joel Robuchon’s famed purée de pomme and bordelaise sauce; and dessert ranges from satsuma sorbet with kaffir lime cream and pistachio crumble to coffee biscuit with cardamom ganache and caramelized vanilla glaze.
Seatings from 4pm to 11pm

Diners at Boston Chops (3 courses; $99) will have the opportunity to start their night with pristine oysters, jumbo shrimp cocktail, ceviche, local snappy lobster or go big with a mix-and-match seafood plateau. (Supplemental costs apply.) The three-course menu begins with refined versions of steakhouse classics: caesar salad, iceberg salad and a beef tartare and carpaccio duo with mushrooms duxelles, pickles and pistachio crackers; the main course options include filet mignon with cheesy croquettes and roasted asparagus and salmon with black trumpet mushroom risotto and swiss chard; the sweeter side of the night features a luscious coconut cake with passion fruit sorbet or a chocolate caramel dulce with chocolate short crust, caramel ice cream, and caramel tuile.
Seating from 4pm to 11pm

dBar (4 courses with a glass of champagne; $79) is your Dorchester destination for a rowdier celebration. Stop by between 5pm and 11pm for the four-course meal with a complimentary glass of champagne or come for the DJ and late-night dancing after you’ve eaten at Deuxave or Boston Chops.
Seating from 5pm to 11pm; DJ from 11pm to 2am

To make reservations, please call: Deuxave at (617) 517-5915, Boston Chops at (617) 227-5011 and dbar at (617) 265-4490.

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) On Saturday, December 24, from 5PM - 8PM, join the Posto family for their take on the traditional Italian Feast of the Seven Fishes. The menu will include:

Trio of Antipasti: Cotuit oyster and persimmon Agro Dolce; scallop crudo with tomato caviar, and citrus chili-marinated mussel toast
Olive oil-poached halibut, confit baby potatoes, roasted garlic, olives, thyme, red flame grapes
(paired with 2014 Ermes Pavese, Blanc de Morgex et de la Salle, Vallée D'Aoste, IT (Prié Blanc))
Salt Cod Tortellini, arbol chili, oregano, marjoram
(paired with 2012 Nino Negri “Ca'Brione,” Lombardy, IT (Chardonnay, Sauvignon, Incrocio Manzoni, Nebbiolo)
Seared Snapper, lobster risotto, truffles, chervil
(paired with 2014 Mura "Cortes,” Sardinia, IT Cannonau di Sardegna)
Choice of dessert: Christmas cookies or Semolina cake with assorted candied fruit and frangelico zabaione
(paired with 2012 Cascinetta Vietti, Moscato d’Asti, Piedmont, IT (Moscato)

The 5 courses are $65 per person with an optional $35 per person wine pairing.
Reservations are highly recommended so please call (617) 625-0600

2) Puritan & Co. invites guests to celebrate Christmas Eve in Inman Square with their prix fixe, three-course menu. Reservations will be taken from 5:30 p.m. to 8:30 p.m.

The $45 menu will include:
A-la-carte starter option ($15)
--Six local oysters
--Charcuterie plate
Choice of first course
:
--Lobster and bay scallop bisque
rouille, grilled sourdough, root vegetables
--Salad of baby lettuces and chicories
blood orange, fresh cheese, sunflower
--Duck confit and sausage
whipped potato, brussels, herb jus
--Baby beets and burrata
seeded cracker, fennel, mache
Coice of main course:
--Roasted swordfish
salsa verde, farro risotto, broccoli rabe
--Skillet-roasted chicken
spaghetti squash, marble potatoes, rosemary gravy
--Braised beef shortrib
crème fraiche potatoes, glazed carrots, grilled kale
--Pumpkin agnolotti
hen of the woods, ricotta salata, brown butter, sage
Choice of dessert:
--Assorted cakes, pies, tarts, and ice creams

To make a Reservation, please call (617) 615-6195

3) On Christmas Eve, from 5pm-8pm, Bergamot will be serving up a prix fixe, three-course menu for $85.

The menu includes:
Choice of appetizer:
--Beets 
Satsuma, Pomegranate, Pistachio Chutney, Cloumage
--Cappellacci 
Scallop, Lobster, Crab Mushroom, Pickled Carrots, Shiso, Szechuan Chili Oil, Dashi
--Morcilla 
Tostones, Chimichurri Potatoes, Poached Mango
--Seared Foie Gras
, Milk Bread, Concord Grape Jelly, Honey Cashew Butter, Celery
Choice of entree:
--Stuffed Quail
, Rock Shrimp & Tasso Stuffing, Bacon, Dirty Rice, Okra, Chicken Jus Caramel
--42 Day Dry-Aged Prime Rib
, Brussels Sprouts, Shallot Marmalade, Bearnaise Sauce, Yorkshire Pudding
--Roasted Halibut
, Charred Octopus, Lobster Knuckle, Tomato Caldo, Sofrito, Olive, Yukon Gold
--Parmesan Gnocchi, 
Porcini and Black Truffle Nappe, White Truffles, Watercress
Choice of dessert:
--Citrus Tart
, Meyer Lemon, Blood Orange, Almond Frangipane, Chocolate Sorbet
--Candy Cap Crème Brûlée, 
Port Fig Jam, Tuile
--Chocolate Hazelnut Crêpe Cake, 
Roasted Pears & Brandy Anglaise

To make a Reservation, please call (617) 576-7700

4) Executive Chef Steve Zimei of CHOPPS American Bar and Grill puts the spirit in the season for Christmas 2016. On Sunday, December 25, from 1pm-6pm, guests can enjoy a Three-Course Chef’s Christmas Tasting Menu featuring modern day New England interpretations for the Christmas holiday.

The menu for features choices such as:
Appetizers
--Maine Lobster Bisque, aged sherry, lobster
--Arugula Salad, radicchio, gorgonzola dolce, blackberries candied pumpkin seeds, apple cider dressing
Entrees
--Strip Loin Roast, horseradish whipped potatoes, glazed carrots, marrow butter
--Herb Roasted Atlantic Halibut, root vegetable hash, pomegranate molasses
--Pappardelle Bolognese, slow cooked beef short rib, roasted tomato, fennel, house made pasta
Dessert
--Eggnog Cheesecake, nutmeg crème anglaise

The Three-Course Chef’s Christmas Tasting Menu is available for $45/person exclusive of tax and gratuity.
For reservations please call 781-221-6643.

5) Promising a delicious end to 2016, and start to 2017, SRV will be hosting a Venetian New Year’s Eve followed by it’s inaugural brunch service on New Year’s Day. On New Year’s Eve, SRV will be transporting guests to Venice by way of its $65 luxury Arsenale menu. In addition to the three-course, prix fixe menu, guests will be delighted by special treats throughout the night including an Aperol spritz at midnight. SRV’s regular a la carte menu will also be available.

Three New Year’s Eve seating times are available from 5 to 6 p.m., 6:30 to 8 p.m., and 8:30 to 11 p.m. Reservations must be held with a credit card. Cancellations made within two days are subject to $50 per-person charge while no-shows are subject to $100 per-person charge.

The New Year’s Eve menu will include:
First course:
Nantucket Bay Scallop Crudo with satsuma, fermented beet
Fried Oyster with caper, peppadew pepper
Grissini alla Veneziana with foie gras, allium
Carne Cruda with celery root, black truffle
Second course:
Vitello Tonnato with sweetbreads, tuna belly, bay leaf
Octopus with beans, smoked pork, sauerkraut
Duck Breast with cardoon, chicory
Third course:
Fusi Istriani sardine, celery, orange
Agnolotti polenta, oxtail, carrot
*Truffles can be added for an additional charge

On New Year’s Day, SRV will host its first-ever brunch service featuring Italian-influenced, a la carte menu items. Reservations will be accepted from 11:30 a.m. to 2:30 p.m. while walk-ins will be accepted until 3 p.m. New Year’s Day brunch will kick off regular brunch service at SRV, which will officially begin on January 22nd and take place every Sunday from 11 a.m. to 3 p.m.

The brunch menu will include:
Bombolone with corn meal crema ($7)
Cabbage Caesar Salad with anchovy, garlic croutons, parmigiano ($9)
Baby Kale with pear, pecorino, hazelnut ($9)
Vongole alla Pescatora with baby clams, guanciale, garlic bread, aleppo ($13)
Crispy Fingerling Potatoes with rosemary, parmigiano ($6)
Soft Scrambled Eggs with speck, sourdough, chives ($10)
Egg Sandwich with fried egg, musetto, montasio ($12)
Sopressa Veneta with radicchio, walnut, gorgonzola-dolce ($12)
Creamy Polenta with poached eggs, beef stracotto, mustard green ($13)
Sweet Potato Tortelli with chestnuts, brown butter, sage ($14)
Bucatini alle Vongole with clams, aleppo, garlic, parsley ($16)
Fazzoletti with spicy lamb sausage, swiss chard, chickpeas ($16)

To make reservations, please call (617) 536-9500

6) On Saturday, December 31, Terramia Ristorante, located in the North End, is ringing in the New Year with a four-course prix fixe menu featuring a fresh take on traditional Italian dishes.

Guests can start dinner off with a glass of wine accompanied by their choice of appetizers including the Polpette con Polenta, oven baked meatballs covered in creamy fontina cheese polenta and San Marzano tomato sauce, finished off with parmigiano cheese, Caprese or Capesante, pan seared scallops with parsnip puree. In true Italian fashion there will be a course dedicated to pasta with options such as Pappardelle alla Bolognese, Ravioli Di Aragosta and Risotto Porcini before moving to the main course including Maiale; a filet of pork tenderloin covered in a honey walnut crust served with parsnip puree, baby spinach and dried California prune sauce or the Bistecca; pan seared filet mignon with truffle potato mash, sautéed baby spinach and gorgonzola dolce and a red wine reduction. The night will end on a sweet note when guests make a delicious decision on dessert and toast to the year ahead.

Please note, the New Year’s Eve menu and regular menu will be available. The four-course dinner is $75 per person (tax and gratuity not included). Guests dining together must all chose from the same menu.
Reservations are highly recommended and can be made by calling Terramia at 617-523-3112.

7) This New Year’s Eve, BISq will be celebrating with a special menu centered around one of the restaurant’s signature offerings- whole animal dinners. The servings will be made-to-order according to party size and can be accompanied by a variety of drinks specials for additional cost. Reservations will be taken from 5:30 p.m. to 10:30 p.m. with drink service continuing until late as the space transforms into more of a party atmosphere.

The $70 menu, which is subject to change, includes:
Choice of appetizer:
--Beef heart tacos, black bean puree, cabbage slaw, rocoto
--Lettuce, radish, fennel, apple
--Ceviche, citrus, aji amarillo, quinoa
--Roasted mushroom salad, arugula, creme fraiche, walnuts
Choice of whole-roasted animal:
--Suckling Pig
--Rib eye/ lamb leg
--Whole roasted Chicken
--Fish
--Vegetarian (gratin, pasta, other composed dish)
Choice of side:
--Salt & pepper smashed potatoes
--Grilled broccoli
--Charred shishitos
--Roasted baby carrots
--Poached & roasted beets
Choice of dessert:
--Flan
--Arroz con leche
--Cheesecake
--Cookie
--Churros

You can make reservations by calling (617) 714-3693

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The 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) Alpine Restaurant Group Chef/Owner Joe Cassinelli and the Posto team invite guests to join them for a traditional Feast of the Seven Fishes this Christmas Eve. On Thursday, December 24, from 4pm-8pm, Posto will be celebrate with its 6th Annual Feast of the Seven Fishes. The meal will be available through reservations only and will cost $65 per person with an optional, additional wine pairing for $35 per person.

The prix fixe menu will include:
Antipasti Trio
Crispy Jonah Crab with faggotini pasta and garlic yogurt; Cotuit Bay Oyster with persimmon Agro Dolce; Scallop Crudo with tomato caviar
Second Course
Olive Oil Poached Halibut with confit baby potatoes, roasted garlic, olives, thyme, red flame grapes
Third Course
Roasted Head-On Gulf Shrimp with saffron and squid ink corzetti, clams, and shellfish brodo
Main Course
Wood Oven Roasted Snapper with lobster risotto | truffles | chervil
Dessert
L’Opera Almond Cake with nutella cream and hazelnut ganache or
Vanilla Bean Panna Cotta with blood orange gelée

For reservations, please call 617-625-0600.

2) On Tuesday, December 15, at 7pm, Pier 6 in Charlestown is kicking off its new Coast to Coast wine series which will highlight a different coastal wine region across the globe every month. Patrons will explore the wonderful coastal wines of Spain while enjoying a six course meal prepared by Executive Chef Adriano Silva.

With their immense knowledge and passion for both food and wine, Chef Adriano Silva and a wine ambassador will escort guests through the dinner and educate them on the dishes, strategic pairings and the unique wine regions. The tranquil coasts of Spain have possessed the ability to produce exceptionally diverse and quality wines due in favor to the rich nutrients, natural fibers and land make-up that the coast continues to successfully offer.

The evening will begin with Chef’s amuse featuring fresh Island Creek oysters, tuna carpaccio, chive crème fraîche and paddle fish caviar paired with Campo Viejo Cava. The second course will take a turn with pressed foie gras and duck confit terrine followed by a ‘deconstructed paella,’ saffron & chorizo risotto with Nantucket Bay scallops, grilled shrimp and crispy leeks drizzled in a paprika sauce. In accompanying these two courses, guests will sip on a glass of Verdejo Campo Alegre, a full-bodied crisp white wine from the region of Rueda.

Chef Silva brings the sea to land with his cooked Halibut, which is paired with Bouza de Carril Albariño from Rias Baixas. During the fifth course, an assorted cheese plate will be presented and paired with Marques de Murrieta 'Reserva' Rioja. To conclude the night, patrons will satisfy their sweet craving with a warm dish of caramelized apple bread pudding.

To encourage conversation and enhance the dining experience, the seating that evening will be communal. Reservations are required and dinner will be $60 per person. To make a reservation, please call 617-337-0054.

3) Indulge in a Provençal Christmas Eve at Bistro du Midi while taking in spectacular views overlooking the picturesque Public Garden. Executive Chef Robert Sisca will be serving the full dinner menu, with seasonal highlights including the Pork Belly with lentilles du puy, stracciatella, and pork jus, the Duck Breast with sweet potato, baby artichoke, almonds, and duck jus, and the Monkfish with squash, castelvetrano olives, romaine, and sauce au poivre. Chef Sisca will also be offering French-inspired a la carte additions including Oysters, Venison, Foie Gras, and Lobster specials.

4) Enjoy a taste of Italian holiday tradition at Restaurant dante, il Casale Lexington, and il Casale Belmont, where Chef/Owner Dante de Magistris and brothers Damian and Filippo are serving a special Festa di Pesce per la Vigilia di Natale (Feast of the Seven Fishes) on Christmas Eve. This 10th annual celebration features century-old dishes, each incorporating closely guarded recipes passed down to Dante from his Nonna.

The below four-course menu will be available in addition to the regular menus:
Antipasto
Antipasto di Mare (Shrimp, calamari, clam, eel, octopus, baccalà, smelts)
Primi
Capelli di Angeli “Aglio e Olio” (Angel hair pasta, garlic evoo, anchovy, capers, pine nuts, golden raisins)
Secondi
Spigola (Striped bass baked in salt, mushrooms, leek puree, escarole, walnut stuffing)
2009 Grechetto ‘Grecante,’ Arnoldo Caprai, Umbría
Dolce
Mostaccioli and Zeppole dei Poveri (chocolate dry fruit “cookie cake”, Neapolitan fritters, orange pastry cream)

The prix fixe is $75 per person and will be available on December 24.
Restaurant dante will be open on Christmas Eve from 5:30Ppm– 10pm. For reservations, please call 617-497-4200
il Casale Belmont will be open on Christmas Eve from 5pm-10pm. For reservations please call 617-209-4942
Il Casale Lexington will be open on Christmas Eve from 5pm-10pm. For reservations, please call 781-538-5846

5) Milkshake Mondays at the Rosebud American Kitchen are getting a holiday makeover with new seasonal flavors of their famous bourbon boozy milkshakes. Served every Monday, the Somerville dining scene's fan favorite features a $15 dinner deal of a Rosebud classic cheeseburger paired with your choice of milkshake flavors ranging from classic vanilla to the new Egg Nog (this week), Gingerbread (next week), Drunken Santa (milk and cookies themed for Christmas week), and Peppermint Bark (last week of December).

6) Puritan & Company’s Chef/Owner Will Gilson hosts a prix fixed New Year’s Eve Dinner at his Inman Square locale on Thursday, December 31 followed by New Year’s Day Brunch on Friday, Jan. 1, 2016.

The four-dinner is $75 per person, and wine pairings can be included for an added $35 per person. For all tables seated after 9:30, guests will enjoy a complimentary champagne toast. New Year’s Day Brunch starts at 10:30am and will be the a la carte menu always offered with additional selections on the pastry table and juices available from Beatnik for those who want to kick 2016 off with a healthy start.

The New Year’s Eve prix fixe menu will include:
First
sea trout crudo- fennel, orange, olive, fried amaranth
duck confit and sausage- sweet potato, lentils, pistachio
grilled mushroom salad- potato, marjoram, egg yolk caramel
seared foie gras skillet ($12 supplement)- black pepper gougeres, gooseberries, whipped honey
Second
cauliflower and black truffle soup- thyme oil, parmesan, salsify
salt roasted beets- aged goat cheese, hazelnut, rye cracker
baby greens and chicories- avocado, pinenut, grapefruit
lobster bisque ($10 supplement)- crab cake, coconut, basil
Main
potato and herb gnocchi- brown butter, chestnut, parmesan
seared scallops- parsnip, brussels, pomegranate
roasted duck breast- fennel, spiced carrots, dried fruit jus
40-day dry aged bone-in sirloin steak ($15 supplement)- potato mille fuielle, black trumpets,
Dessert
rum cake- lime curd, crème fraiche, rosemary
indian pudding- sherry, cornmeal, maple
chocolate mousse trifle- hazelnut, brown butter cream, praline

For Reservations, please call 617-615-6195

7) Chef Dan Bazzinotti and the BISq team invite guests to join them this New Year's Eve for a six-course meal and subsequent free-of-charge pig roast party until midnight featuring snacks and a champagne toast. From 5:30pm to 10pm, BISq will be serving a special six-course meal for $75 dollars that will include Nantucket Bay Scallop Ceviche, Sunchoke Panna Cotta, Wellfleet Oyster Fricasse, Corzetti, Braised Veal Breast, and Dessert Charcuterie Board. A la carte items will also be available to order.

Following the prix fixe meal, BISq will be opening its doors at 10:30pm to partygoers for a fun, food-filled pig roast. The pig roast will take place until midnight and will feature a suckling pig roast, late-night snacks, a champagne toast, and music- all free of charge.

For Reservations, please call (617) 714-3693

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) Pastoral Chef/Owner Todd Winer, co-owner George Lewis, and the rest of the Pastoral Artisan Pizza Kitchen and Bar team invites guests to join Pastoral for a special brunch benefiting pediatric cancer. On December 13, from 11:30am-3pm, 20% of proceeds from brunch served at Pastoral will be donated to the Pinky Swear Foundation.

The Pinky Swear Foundation provides financial support to children with cancer and their families being treated at Boston's oncology hospitals. As the holiday season means additional financial pressure for families already facing mounting medical bills, Pinky Swear Foundation works tirelessly to alleviate costs for patients and their families.

2) The Feast of the Seven Fishes, known as La Festa dei Sette Pesci, is a deeply rooted Italian Christmas Eve tradition, originating in Southern Italy and honoring the vigil prior to a religious holiday when no meat was served. Join Davio’s Boston on Thursday, December 24, from 5pm-11pm, to celebrate the Feast of Seven Fishes with good food and great company. The four-course prix fixe menu, prepared by Executive Chef Eric Swartz, will feature unique and delectable seafood courses in addition to the à la carte menu.

MENU
PRIMO
Artisan Lettuces, Baby Octopus, Scallops, Crabmeat, Citrus Vinaigrette
SECONDO
Squid Ink Spaghetti, Mussels, Calamari, San Marzano Tomatoes, Oregano, Garlic, Hot Pepper
PIATTO DELLA VIGILIA
Pan Roasted Codfish, Jumbo Shrimp, Roasted Tomatoes, Capers, Fingerling Potatoes, Green Beans
DOLCI
Selection from their Dessert Cart

COST: The prix fixe menu is $65 per person (tax & gratuity not included)
To make reservations, please call 617-357 4810

3) This year, come together and celebrate the holidays with a three-course, prix-fixe Christmas Day feast at Bar Boulud, located at Mandarin Oriental. Served in lieu of the restaurant’s à la carte menu, Chef Jonathan Kilroy and his talented culinary team have created an array of traditional and indulgent Christmas dishes, all served with a French-inspired twist. Composed of seasonal ingredients like local cranberries, decadent Maine lobster, and tender Brandt Farm beef, Bar Boulud’s rich holiday options are the best way to enjoy Christmas Day and create new holiday traditions with loved ones.

Complete your Christmas feast with a sweet treat from Pastry Chef Robert Differ. Enjoy a selection of homemade holiday favorites, including Bûche De Noël, a chocolate yule log with manjari mousse and roasted pears, Pain d’Épice served with nutmeg cremeux, gingerbread and butterscotch sauce, and Gala Apple Pie paired with a stollen swirl ice cream.

Additionally, guests seeking a complete dining experience have the option of sipping from a selection of wine pairings hand-picked by Bar Boulud’s resident sommelier.

Served from noon to 8PM, Bar Boulud’s Christmas Day menu includes:

Appetizers
Winter Root Salad (goat cheese mousse, watercress, toasted seeds)
Maine Lobster Bisque (verbena cream, lobster tortellini)
Smoked Trout Rillette (baby leeks, winter citrus, trout roe)
Foie Gras Terrine (poached pear, chestnuts, brioche)
Pâté en Croûte de Chevreuil (venison, chestnuts, local cranberries)
Additional Course--Acquerello Risotto (white alba truffle, Parmigiano Reggiano, mascarpone)
OPTIONAL ADDITIONAL COURSE: MARKET PRICE

Main Courses
Chestnut Ricotta Gnocchi (celery root, hen-of-the-woods mushrooms, Swiss chard, brown butter)
Nova Scotia Halibut (Belgium endive, sunchokes, clementine, sauce Américaine)
Roasted Rohan Duck (farotto, salsify, wild huckleberries)
Boeuf Rossini (Brandt Farm all natural beef, hedgehog mushrooms, seared Hudson Valley foie gras, pomme fondante)

Sides for the Table ($10 each)
Super Green Spinach
Roasted Winter Root Vegetables
Potato Purée
Mushroom Fricassée

COST: $85 per person; Additional $59 for optional wine pairings
To make a reservation, call 617-535-8800

4) Chopps American Bar and Grill Executive Chef Jeff Williams and Mixologist Drew Jordan have collaborated with the Sons of Liberty Spirits to present a unique and truly American whiskey dinner. On Wednesday, December 9, from 6:30pm-9pm, Chopps American Bar and Grill is hosting a Sons of Liberty Whiskey Dinner. Guests are invited to indulge in Executive Chef Jeff William’s four-course menu, paired with whiskies from Sons of Liberty. This unique partnership highlights true New England cuisine and libations.

Sons of Liberty Spirits is a Rhode Island based distillery that is proud to lead the rebirth of American Whiskey by challenging century old traditions with American Single Malt Whiskies born from distinctly flavorful beers and the first ever seasonal line of whiskies.

On Wednesday, December 9, Chopps American Bar and Grill is hosting a Sons of Liberty Whiskey Dinner. Guests are invited to indulge in Executive Chef Jeff William’s four-course menu, expertly paired with the finest whiskies from Sons of Liberty. This unique partnership highlights true New England cuisine and libations.

Sons of Liberty believes being American means “taking a stand without compromise and fearlessly pursuing your dreams no matter what stands in your way.” Sons of Liberty has chosen their best spirits to pair with this cuisine, including the Battle Cry American Single Malt Whiskey, incorporating rye malt and honey malt for added spiciness and sweetness. This dinner also showcases the Pumpkin Spice Whiskey, a new release capturing the essence of autumn in New England with locally grown pumpkins and traditional autumn spices.

MENU
AMUSE
Scallop (Paprika, pineapple, hazelnut, yogurt, micro celery)
True Born Gin, “The Belgian Wheat Act”
Juliet & Romeo Act II
FIRST
Sockeye Salmon (Buttercup squash, kale, ham hock broth)
Pumpkin Spice Whiskey
Pumpkin Sour
SECOND
Venison Tenderloin (Goat cheese brioche, asparagus, blackberry gastrique)
Battle Cry, American Single Malt Whiskey
Boulevardier Cocktail
THIRD
River Rock Farms New York Strip (Local mushroom, pee wee potato, marrow jus)
Uprising, American Single Malt Whiskey
An Old Fashion Uprising
FOURTH
Black Sesame Cake (Coconut, caramel ice cream)
Blood orange sparkling punch

Tickets: Price is $65 per person (not including tax and gratuity). Space is limited and reservations are required. Tickets can be purchased at https://www.eventbrite.com/e/sons-of-liberty-whiskey-dinner-tickets-19637759066

5) Chef Carolyn Johnson is a huge fan and supporter of Pete & Jen’s Backyard Birds & Farmyard, right down the road from her restaurant, 80 Thoreau in Concord. “Pete and Jen are amazing farmers and demonstrate particular care for the animals they raise and their sustainable practices at the farm” shares Carolyn. “As the winter months come upon us, it means a lot to be able to support the few local farms that are still open.”

December 1-17 Carolyn is creating a series of chicken dishes that highlight each part of the bird. Here is her menu for Tuesday, Wednesday, Thursday Chicken Specials featuring chicken from Pete and Jen’s Backyard Birds:

Tuesday/Entrée
Risotto Stuffed Breast (Pumpkin, carnaroli, pecorino)
Wednesday/Entrée
Red Wine Braised Thighs (Wild mushrooms, bacon, biscuits)
Thursday/Appetizer
Crispy Confit Brik Roll (Potatoes, cabbage, zhoug)

6) Executive Chef/Partner Robert Sisca and Head Sommelier Todd Lipman of Bistro du Midi invite guests to celebrate Chef Sisca’s favorite pastime with a decadent dinner. On Tuesday, December 15, at 6pm, Bistro du Midi is hosting their second seasonal game dinner. Brought back by popular demand, guests have the opportunity to reserve a spot for this dinner pairing  game dishes with curated wine selections from Rhône Valley hand-picked by Head Sommelier Todd Lipman.

The full menu is as follows:

FIRST
Moose Caillette, frisee, cranberries, black truffle
2012 Tardieu-Laurent, Les Becs Fins, Côtes-du-Rhône Blanc
SECOND
Roasted Grouse, sweet potato, baby artichoke, almonds, blood orange
2009 JL Chave Selection, Blanche, Hermitage Blanc
THIRD
Wild Boar Sausage, smoked yellow tomato, chanterelles, manchego
2012 Coudoulet de Beaucastel, Côtes-du-Rhône Rouge
FOURTH
Elk Loin, vadouvan spices, celery root, baby brussels, sauce au poivre
2010 Vin de Monsieur le Baron de Montfaucon, Château de Montfaucon, VdP du Gard
FIFTH
Oyster Egg Éclair, wild huckleberry, cardamom oat clusters, Guinness ice cream
2013 Domaine du Fenouillet, Muscat de Beaumes-de-Venise

Cost: Game dinner is $150 per guest
Reservations are required so please call 617-426-7787

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)  Puritan and Co. will host their 3rd Annual Harvest Dinner showcasing seasonal flavors on Wednesday, November 18, with seatings starting at 5:30pm. Puritan & Company Chef/Owner Will Gilson, Chef de Cuisine Alex Saenz, Sommelier Peter Nelson and the restaurant’s talented team invite guests to enjoy the flavors of the season at upcoming Harvest Dinner, a delicious four-course meal of Puritan & Company’s signature seasonal New England fare and an optional wine pairing.

The Menu can be seen here.
The four-course meal is $60 per person with an optional wine pairing for $35 per person.
For reservations, please call (617)-615-6195

2) On December 2, Legal Sea Foods in Park Square will host a wine dinner with Sonoma-Cutrer Vineyards. Since 1973, Sonoma-Cutrer has been producing the finest quality wines since it opened as a vineyard company. Its foundation is built in the hillsides and rocky foothills in the region recognized as the Sonoma Coast Appellation. In the 1970s, the company planted several different grape varieties and virtually overnight Sonoma-Cutrer’s Chardonnay grapes had gained a reputation for exceptional quality and were in high demand by many premium wineries.

Legal Sea Foods will team up with Winemaking Director, Mick Schroeter, to host a four-plus-course dinner featuring signature cuisine paired with his selections from the Sonoma-Cutrer vine. The menu will be presented as follows:

HORS D’OEUVRES
Sandy Neck Oyster on the Half Shell, Blood Orange Granita
Ponzu-Marinated Cod, Cucumber Cup, Mizuna Micro-Greens
Bang Bang Shrimp Skewer
Sonoma-Cutrer “Winemaker’s Release” Sauvignon Blanc, Russian River Valley, 2014
FIRST COURSE
Nantucket Bay Scallop Casserole (lemon, garlic, mixed greens)
Sonoma-Cutrer “Les Pierres Vineyard” Barrel Selection, Sonoma Coast, 2014
SECOND COURSE
Lobster “Pot Pie” (lobster Newburg sauce, English peas, baby mâche)
Sonoma-Cutrer “Founders Reserve Legacy” Chardonnay, Russian River Valley, 2012
THIRD COURSE
Grilled Tuna Steak (chanterelle duxelles, farro salad, beurre rouge)
Sonoma-Cutrer Pinot Noir, Russian River Valley, 2013
DESSERT COURSE
Roasted Pear Crostata (mascarpone, honey ice cream)
Sonoma-Cutrer “Winemaker’s Release” Late Harvest Chardonnay, Russian River Valley, 2012

COST: $95 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

3) With the holidays now upon us, there’s no better way to celebrate the season than by throwing a festive fete and treating your guests to tasty tipples and tempting sweets. Join Temple Bar on Saturday, December 5t, from 3pm-5pm, and let Bar Manager and trained pastry chef Jenn Harvey show you how to take your holiday food and beverage game up a notch.

Calling upon her training in both confecting and cocktailing, Jenn will walk you through cocktail basics while sharing three ingeniously easy punch recipes sure to help your friends and family get their fa-la-la on. And what are the holidays without a cookie or two? Once everyone has wet their whistle, Jenn will share a few of her own family’s cookie recipes to help step up your baking game this season.

While snacking and mingling, learning has never tasted so sweet as Jenn explains the finer points of pairing desserts with drinks.

COST: $30 (tax included) per person
TICKETS: https://www.eventbrite.com/e/cocktails-confections-holiday-edition-tickets-19233218073

4) Zebra’s Bistro and Wine Bar has earned acclaim for its delicious seasonal dishes and thoughtful wine collection. But when it comes to the holidays, it is perhaps best known for its Annual Parent-Child Gingerbread House Making Class. Held every weekend between Thanksgiving and Christmas, you can choose to either build and decorate a Gingerbread House, or decorate a hand-made pre-built house that the Zebra’s pastry staff will build for you. Prices range from $69-$99 depending upon the number of people at the table (no more than 3); and if you want the house pre-built. The class lasts 1-1 ½ hours.

GINGERBREAD HOUSES & MARTINIS FOR ADULTS...
Private Class For a Group of Six or More Adults
Did you say Gingerbread Martinis? Gingerbread Houses aren’t just for kids anymore. Zebra’s hosts private Gingerbread House classes for adults with a group of six or more. There will be a house for each adult to build and decorate, and cocktails as well! Each group has its own instructor to help lead the way with building and decorating tips. Gingerbread House & Martinis is available for adults, $69.00 per person, weekdays between Thanksgiving and Christmas, 4pm-5pm. Advance Reservations required.

PRIVATE GINGERBREAD HOUSE BUILDING PARTIES at ZEBRA’s
Planning a December birthday party or holiday celebration between Thanksgiving and New Year? This is the one that everyone will talk about. Each guest receives handmade gingerbread pieces to assemble their own house and decorate under the guidance of Zebra’s pastry staff. The houses are yours to keep and to use as a centerpiece for your holiday celebrations. Please call early, dates and times go quickly.

BUILD YOUR GINGERBREAD HOUSE AT HOME
Zebra’s Gingerbread House Making Kits are available to purchase. With the kit you can build and decorate your gingerbread house at home. The kit includes the baked gingerbread pieces, a foundation board, royal icing, and plenty of candy decorations. $59 per kit; or $69 for a pre-built house ready to decorate at your home. Please call in advance for pickup, Nov. 27-Dec. 23, 2015.

Reservations: http://zebrasbistro.com/gingerbread/

5) This holiday season, Bar Boulud invites novice bakers and pastry perfectionists to join Chef Robert Differ for an intimate pastry class featuring the traditional Parisian holiday dessert: Bûche de Noël.

Upon arrival, participants will transform into a pastry apprentice as they sip a complimentary glass of bubbly prosecco or a rich cup of hot cocoa while preparing to expertly craft a standout, celebratory sweet that’s guaranteed to impress guests at their next joyful occasion. As the demonstration gets underway, Chef Differ will highlight the history, preparation, technique, and assembly required for crafting this iconic dessert in the confines of each home cook’s kitchen. Each participant will then be presented with a pre-rolled Bûche de Noël that serves as a confectionary canvas, ready to receive each student’s artistic touch.

Emphasizing festive decorating techniques, this tailored class allows students to focus on all of the fun aspects of holiday baking without the stress of measuring, mixing and manipulating each ingredient from scratch. Each class participant will depart with a recipe for crafting this iconic Christmas-themed dessert at home, along with a freshly-baked Bûche de Noël to share with friends and family.

WHEN: Sunday, December 6 and Saturday, December 12, 11am-12:30pm
COST: $85 per person (plus Eventbrite fees)
Reservations can be made through Eventbrite. For more information please call 617-535-8800

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.. This edition has some especially compelling events, from a Game Dinner at Bistro du Midi to a Scotch Dinner at Saloon. This is the time to treat yourself to a special dinner event.
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1) On Tuesday, November 3, at 6pm, Bistro du Midi is hosting their First Annual Game and Bordeaux Dinner. Carnivores will rejoice as Chef Robert Sisca incorporates the fruits of his favorite pastime into mouthwatering dishes. The menu showcases dishes expertly paired with classified Bordeaux selections hand-picked by Head Sommelier Todd Lipman. Highlights of the pairings include the Roasted Squab paired with the 1998 Château Dassault – a wine currently at its peak with fall flavors of plum, smoke, pea husk, cedar, cinnamon, and coffee.

The full menu is as follows:
FIRST
Venison tartare, burgundy black truffle, pistachio, quail egg
2014 Rosé de Chevalier, Pessac-Léognan
SECOND
Roasted Squab, goats milk feta, polenta, baby Brussels, espresso jus
1998 Château Dassault, Saint-Émilion Grand Cru Classé
THIRD
Pheasant sausage, Iberico ham, basquaise, smoked bacon aïoli
2006 Château Vieux-Maillet, Pomerol
FOURTH
Rack of elk, vadouvan spices, pumpkin, romaine, sauce au poivre
1995 Sarget de Gruaud Larose, Saint-Julien
FIFTH
Duck egg crème brûlée, smoked sea salt
2007 Château Coutet, Premier Grand Cru Classé, Barsac

Cost: Game dinner is $150 per guest and reservations are required.
For reservations, please call Bistro du Midi at 617-426-787

This looks to be an amazing dinner with killer wines. Venison tartare! Rack of elk! And older Bordeaux. I highly recommend you attend this event.

2) Davis Square watering hole Saloon will host an exclusive single malt pairing dinner celebrating Scotland’s favorite sips on November 4 at 6pm. Emceed by Scotch Master Ambassador Simon Brooking, this five-course scotch-friendly menu has been designed by executive chef Shayne Nunes and features scotch pairings hand-selected by Brooking from Saloon’s expansive craft portfolio.

Throughout the dinner, Brooking will impart his wisdom on spirit rookies and aficionados alike by giving them a liquid tour of classic single malts such as Laphroaig, Auchentoshan and Bowmore. Saloon’s beverage director and resident malt man, Schuyler Hunton, also will be on hand shaking up two specialty craft cocktails including the “Dr. Frankenstein” (peaty scotch, Cocchi Americano, lemon juice, Giffard Val de Loire) and the “Little Scotland” (Haig Club, Cynar, Tempus Fugit Vermouth, salt, orange bitters).

This exclusive taste of the isle’s most celebrated regions will be presented as follows:

AMUSE
Crostini (Mission fig jam, Great Hill blue cheese, smoked almond)
Auchentoshan 3 Wood
FIRST COURSE
Chipotle Pumpkin Soup (smoked gouda, toasted pepitas, cinnamon crème fraiche)
Bowmore 18 Year
SECOND COURSE
Sticky Pork Rib (hickory rub, blueberry barbeque sauce, cornbread purée)
Laphroaig 15 Year
THIRD COURSE
Coleman All-Natural Pork Loin (citrus brined, roasted Brussels sprouts, honey roasted carrot purée, reduced pomegranate)
Laphroaig Cairdeas
DESSERT COURSE
Sticky Toffee Pudding (French vanilla ice cream)
Bowmore 15 Year

COST: $76.70 per person (gratuity and EventBrite fee included)
Advance reservations required. For tickets, please visit: www.saloonscotchdinner.eventbrite.com. This event is reserved for ages 21+.

This is another event that looks killer, with a fine selection of Scotches. Highly recommended too.

3) While the Boston Christmas Festival  at Seaport World Trade Center is known for its great bargains on toys, home goods, clothing and high-quality crafts - this year this annual event introduces The Farmer’s Market featuring over 48 small batch artisan producers of specialty foods. Whether shopping for delicious gifts or looking for just the right tasty treat for holiday entertaining, The Farmers Market at the Christmas Festival offers the singular opportunity to buy artisan foods and support small local food purveyors without leaving metro Boston!

Dress up a cheese platter with Triple Ale Onion Spread, add zest to a salad with Spiced Beet Vinegar, or reimagine poultry with Kiwi Lime Salsa Verde, just a few of the palate pleasers from former luxury yacht chef Warrick Dowsett, founder of Wozz Kitchen Creations (Bethlehem, NH).

Tempt taste buds with sensational seasonings like Smoky Maple Barbeque Rub or Black Truffle Salt from Soluna Garden Farm (Winchester, MA), also known for its all organic teas.

For a decadent indulgence, sample mouthwatering confections from Ye Olde Toffee Shoppe (Hopewell Junction, NY).

Foodies will also enjoy the Festival’s Gingerbread House Competition where top chefs from area restaurants and bakeries exhibit masterpieces judged by a panel of celebrities and their children. The houses are on display throughout the show and sold with all proceeds to benefit Housing Families, Inc., a non-profit dedicated to ending family homelessness.

Festival Hours:
Friday, November 6 from 12pm-7pm
Saturday, November 7 from 10am-6pm
Sunday, November 8 from 10am-5pm

Tickets are $15 for adults; free to children under 14. For information, call (617) 385-5000, or visit www.BostonChristmasFestival.com to print a discount coupon or buy tickets online. For the latest updates, follow Boston Christmas Festival on Facebook.

4) The Velveteen Habit (TVH), located in Cape Neddick, is debuting seasonal creations from executive chef Chris Wilcox. Available in addition to a series of nightly specials, The Velveteen Habit’s new menu items infuse the peak flavors of their kitchen garden’s autumn bounty while showcasing the best tastes from local land and sea.

For “Charcuterie, Cheese & Preserves,” highlights include the Vinegar & Cellar-Fermented Vegetables ($5), Chicken Liver Mousse with black currant jelly, almond and a buttermilk biscuit ($9) and Damariscotta River-raised Norumbega Oysters served with a signature hot sauce and lemon ($3 each). “Small Plate” options are designed to share, such as the Dry Aged Beef Tartare with dilly beans, black pepper and pretzels ($12), Garden Beet Salad with yogurt, beer nuts and spicy greens ($11) and Garden Lettuces & Herbs with crisp vegetables, charred onion and a cider vinaigrette ($12;

There are seven artfully presented “Dinner Plates,” like the Seared Duck with roasted pumpkin, Brussels sprouts, Concord grape and cocoa ($31), Smoked Pork Loin with braised cabbage, caramel apple and caraway granola ($30), Atlantic Salmon with creamy farro, peas, horseradish and grilled onion ($30) and Smoked Beef Short Rib with olive oil crushed potatoes and pot roasted vegetables ($31). In addition, TVH offers a “Family Meal” that is prepared and served for-two: Cold Spring Ranch Tomahawk Ribeye, from New Portland, with horseradish creamed kale, roasted potatoes and chimichurri ($89).

The Velveteen Habit’s owner and sommelier, Benjamin Goldman, has curated an eclectic list of wines that feature lesser known varietals, up-and-coming vineyards and rare vintages. Being a wine-centric restaurant, Goldman focuses his efforts on pouring what’s fun and exciting both domestically and internationally while taking into consideration each guest’s palate. Thoughtfully customized pairings from the vine are available for any dinner experience ($45 per person).

At the bar, sophisticated bites are complemented by craft cocktails that incorporate TVH garden-infused spirits as well as homemade syrups, bitters and shrubs. For utensil-free plates, there is Smoked Bratwurst with cheddar grits, fennel and cider mustard ($14) and the signature TVH Cheeseburger with pickled cucumbers, burger sauce and tater tots ($16). For turophiles, there is an antique cart displaying a daily selection of Local Cheese with lavosh and honeycomb ($5 each) that are categorized in a user-friendly manner.

5) With a fresh, street-food inspired menu dominated by sharable small plates; a new, full service lunch; and added embellishments from artists that call the Fort Point ‘hood home, Louie and Michael DiBiccari’s Tavern Road is heading in a whole different direction this fall.

Chef Louie’s new dinner menu features sharable small plates that pay homage to the vibrant vittles often sold by cart in Peru, Mexico, France, Italy and Spain. Made with the best New England ingredients, this is globally inspired street food that’s locally sourced. Playful renditions of celebrated dishes include Duck & Yellow Bean Pupusas ($9), Parsnip & Potato Pierogies ($8), Lamb Meatball Tostadas ($14) and Peruvian Roasted Chicken Thighs ($12).

After dark, the award-winning late night menu showcases hearty bar snacks including Louie’s acclaimed Fried Chickpea Bites ($6), Porchetta ($10), and signature Lamb Meatballs ($12), served with yogurt and harissa vinaigrette.

Daytime diners will find the restaurant now opens for full service lunch in the main dining room. Wine, beer and cocktails are available from the Tavern Road bar, and the menu is comprised of select, dishes from the dinner menu as well as chef-driven sandwiches, salads and snacks. TR Street Foods has closed, but take out options will still be available via phone orders and the TR Street Foods app.

6) BOKX109 launches three complimentary spirits tastings this fall, including. Remy Martin, Bruichladdich Scotch, and Mount Gay Rum. Beverage Manager Tom Dargon and the BOKX109 Team are hosting this series of tasting events, which are free and open to the public.

BOKX109 American Prime is amplifying its beverage program by bringing in representatives from high quality spirits including Remy Martin, Bruichladdich Scotch, and Mount Gay Rum for locals and Indigo Hotel-goers to experience. BOKX bartenders will be serving up creative seasonal libations highlighting the spirit sponsor of the evening. Guests can also enjoy live music and complimentary bites from Executive Chef Israel Medina straight from the BOKX109 kitchen. The series is scheduled as follows:

Tuesday, November 3, 6pm-7pm: Remy Martin
Remy Martin representatives will be at BOKX109 featuring the 1738 Sidecar (Remy Martin 1738 Cognac, Cointreau, lemon juice) from BOKX109’s new cocktail list. Light fare will be provided.

Tuesday, December 1,6pm-7pm: Bruichladdich Scotch
Emerging Islay Scotch producers will be hosting a free sampling and education event at the BOKX109 Chef’s Table, accompanied by new age BBQ bites from Executive Chef Israel Medina.

Thursday, December 17, 6pm-7pm: Mount Gay Rum
The folks of Mount Gay Rum will be in house showcasing the Caribbean Old Fashioned (Mt. Gay Black Barrel Rum, Angostura Bitters, sweet vermouth). Guests can also enter to win a limited edition snowboard in an exclusive raffle!

7) Loyal Nine and Chef Marc Sheehan announce the introduction of Sunday Brunch beginning November 1,  available from 10:30am-2:30pm in the dining room. Chef Sheehan, Pastry Chef Adam Ross, and team have developed a varied menu and select dishes may include:

--Lobster Popovers with Smoked Pork Fat Hollandaise
--Buckwheat Sourdough Pancakes
--Augusta Potato Rosti with Creamed Chipped Beef, Fried Egg and Fish Pepper Relish
--Baked Eggs with Mussels, Parsley and Dulse
--Fried Clam and Bacon Sandwich with Piccalilli Aioli
--Sour doughnuts

Brunch beverages from Lead Bartender Fred Yarm include Bloody Marys, Bloody Caesars, Michelada, tiki drinks, and a few large format cocktails. Also available will be Loyal Nine’s vast selection of coffees: drip coffee, espresso-based drinks, manual brew (siphon, V60, Aeropress, Chemex, woodneck), 24-hour steeped Ethiopian cold brew, Nitro on tap, Cascara, espresso tonic, and more.

For Reservations, please call (617) 945-2576.

8) On November 19, at 6:30pm, Davio’s in Patriot Place is hosting a Glenfiddich Scotch Dinner . Struan Ralph, Glenfiddich Brand Ambassador, will guide you through his chosen scotches and Executive Chef Paul King will prepare a four course prix-fixe dinner to compliment the scotches as you learn about Glenfiddich!

MENU
Amuse Bouche
Duck Confit, Crispy Polenta, Great Hill Blue Cheese
Pan Seared Jonah Crab, Dijon Aioli
Featuring Davio’s Cabernet, Davio’s Chardonnay
1st Course
Baby Lola Rosa, Grilled Octopus (Fregola, Caper Vinaigrette)
Glenfiddich 18 year
2nd Course
Pan Seared Nantucket Bay Scallops (Corn Soufflé, Spicy Greens)
Glenfiddich 12 year
3rd Course
Roasted Prime Natural Aged Rib Eye (Mushroom Arancini, Broccoli Rabe, Brandy Shallot)
Glenfiddich 15 year
4th Course
Banana Hazelnut Bread Pudding (Salted Caramel Gelato, Shaved Chocolate)
Glenfiddich 21 year

COST: $85 Per Person (tax and gratuity not included)
Reservations are required so please call 508-339-4810