2018: Favorite Restaurants & Food-Related Items

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

What were some of your favorite restaurants this year?

2018: Top Ten Restaurant Dishes

What were some of my favorite restaurant dishes of the past year?

Let me continue the lists of my best recommendations and favorites of 2018. I have already posted three Top Wine lists and my Favorite Wine-Related Items. Now I want to move onto food and showcase my Top Ten Restaurant Dishes of the past year.

This list includes ten dishes which I not only enjoyed immensely, but which I also found to be particularly compelling for various reasons. They might be especially delicious or something more unique, but all stand out for some particular reason, above the other dishes I have tasted this past year. These are the type of dishes I would order again and again, and which I would highly recommend. And I'll note that all of these restaurants are located in Massachusetts.

This is certainly not a complete list but it's more a sampling of memorable dishes I have experienced and/or posted about over the past year. It is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This list is not in any order of preference, so all receive equal accolades. For more of my favorite restaurant dishes, you can just search my blog posts for the past year.

Ragu Bianco at Il Casale (Belmont)
At a San Felice wine dinner, I was thoroughly impressed with their Fusilli fatti in casa con ragù "bianco" di carne e salamino di cinghiale (Handmade fusilli with "white" meat ragù and diced wild boar salami). This "ragu bianco" is traditional mostly in northern Italy, including Tuscany, and it is made with cream rather than tomatoes. This was simply a perfect dish, with homemade pasta cooked just right, plenty of savory and tender meat, a touch of earthiness, and a cream sauce that added plenty of flavor. The sauce was neither cloying or overly heavy, and I could easily have devoured a couple more plates. It is rare to see a ragu bianco at local restaurants, and that really needs to change if this dish is an example of what can be created. The Chef even provided me a copy of the Recipe, and we've made it at home successfully.

Paté at Infused Kreyol (Malden)
Infused Kreyol serves Haitian and Dominican dishes and one of their Small Bites is the Paté, a flaky pastry filled with shredded chicken, ground beef, cod fish or veggie. I've tasted three of the four, excluding the veggie, and loved them! They are made fresh each day, and the pastry is light, flaky and buttery, exactly what you want it to be. The ample fillings have intense and tasty flavors, spiced well. And at only $2.50 each, they are a great value too. The Paté are kept near the register to it is easy to stop by and pick up a few to enjoy at home.

Shrimp Marsala at Island Creek Oyster Bar (Burlington)
This compelling dish is made with Casarecce pasta, roasted mushrooms, and Marsala cream. As I love a good Marsala sauce, I knew I had to try this dish and it was absolutely delicious, a rich dish which was well balanced, the key to the dish's success. The creamy Marsala sauce wasn't overly sweet and the pasta, cooked perfectly, and was an excellent vessel for the sauce. The plump shrimp, coated with the creamy Marsala, were exquisite and the roasted mushrooms added some earthiness and umami to the dish. It was comfort food, a hearty portion of Sicilian-inspired seafood.

Lamb Barbacoa Tacos at Committee (Boston)
To honor Cinco de Mayo, Committee created a special "Grexico" menu, fusing Greek and Mexican cuisines. My favorite dish of the evening were the Lamb Barbacoa Tacos, made with braised lamb, tzatziki, and Fix beer (a Greek beer) guajillo, atop grape leaf-corn tortillas. Grape leaves were crumbled into the mixture of the corn tortillas, providing its different color and texture. They were unique and delicious, such a delightful fusion of cuisines. Who would have thought such a combination could be so tasty? The lamb was moist and tender, just exquisitely prepared, and the entirety of the taco worked so well. I could easily see a Greek-Mexican Taco joint doing very well in the Boston area.

Timballo at Spiga (Needham)
This hearty dish is made with crespelle (kind of an Italian crepe), meat ragú, and locally sourced dried mozzarella. What an amazing dish, such excellent comfort food! It reminded me in some respects to a lasagna, though the crespelle is softer. The ragú contained plenty of flavorful meat in a superb red sauce, and there was lots and lots of gooey cheese. It is an amply portioned dish so bring your appetite. So much flavor in a superb dish, perfect for a chilly winter evening.

Chivito at La Bodega By Salts (Watertown)
Chivito, which literally means "small goat," is a popular sandwich in Uruguay, and generally is a steak sandwich with a variety of toppings. The Chivito al Pan is sliced beef tenderloin, country ham, bacon, and a fried egg. It is quite a large sandwich, and a bit messy to eat, but it was also quite tasty, with plenty of tender meats. The soft roll enhanced the sandwich, which is large enough to make its own meal. An excellent comfort food and I understand its popularity in Uruguay.

Teppanyaki Loco Moco by Momi Nonmi (Cambridge)
Speaking of comfort food, the Teppanyaki Loco Moco hits the spot. It is composed of a bed of rice, topped by a grilled grass-fed beef patty and a fried egg. Tableside, a sizzling gravy is then added to the dish. Wow, this would be the perfect hangover food! The rich and savory gravy was a superb addition to this dish, enhancing the flavor of the beef and egg. The yolk also added its own richness to the dish, and eating the gravy soaked rice was pure pleasure. I certainly didn't need or want a bun for this burger. You probably wouldn't expect to find a burger here, but you need to check it out as I bet you'll place it on your list as one of the best burger dishes in the Boston+ area.

Jhol Momos at Jay's Pizza (Malden)
Who would have suspected that your typical pizza, subs, and ice cream shop would also carry Nepalese Momos? Their Jhol Momo dish consists of 10 hot Momos in a cold broth. The dichotomy between the hot and cold was initially a little jarring, as it isn't a usual combination you find in many cuisines. However, after the initial trepidation, I found that the combination actually worked well. The momos themselves possessed a fairly thin dumpling wrapper that had just the right amount of consistency, and they were filled with an ample portion of a tasty pork and spice mixture. On their own, the momos make an excellent dumpling. Now, the cold broth was intriguing, with a strong and complex curry taste, and it added to the flavor of the momos. The broth seemed to have lowered the temperature of the momos, transforming the hot dumplings into a dish that worked well on a hot summer day.

Chicken & Waffles at Ledger Restaurant (Salem)
The Brunch menu at Ledger is compelling, from their Cinnamon Rolls (pictured at the very top of this article) to their Home-made Donuts. Their Chicken & Waffles entree includes buttermilk fried chicken, a corn waffle, green chile butter, hot honey, and a side of pickles. The fried chicken was superb, with a great, crisp and clean coating, moist chicken with an added sweetness from the honey. The waffle too was very good, with only a mild corn flavor, enhanced by a subtle spice from the green chile butter. One of the best Chicken & Waffles dishes I've enjoyed in some time, and it is highly recommended.

Brown Rice & Sweet Potato Congee at The Table At Season To Taste (Cambridge)
The Brown Rice & Sweet Potato Congee was made with wild boar sausage, Matsutake mushrooms, pine nuts, and Szechuan chili. Congee is basically an Asian-type of rice porridge, and there are many variations in the various Asian countries. This dish impressed me with its depth of flavor, varied textures, and it was perfect for a chilly fall evening. There was plenty of moist, tender wild boar, chunks of sweet potatoes, and crunchy pine nuts, There was a mild spiciness to the dish which built over time, and it was also an ample-sized dish. Pure comfort food and highly recommended.

What were some of your favorite restaurant dishes of the past year?

Brunch at Ledger Restaurant & Bar: Bloody Mary, Cinnamon Roll & Fried Chicken

Ponder this: Is Brunch just an excuse to have a cocktail for breakfast? 

This past Sunday, I wanted to check out a Brunch and after perusing the interesting menu for Ledger Restaurant & Bar in Salem, I decided to dine there. Ledger serves Brunch on both Saturday and Sunday, starting at 10am, and you can opt to sit on their patio or inside the spacious restaurant. It was fairly busy on Sunday, though we didn't need a reservation to be seated. Though I'd had some cocktails at Ledger when it first opened, I hadn't dined there yet.

There are 6 cocktails on their Brunch menu, including a Mimosa, Paloma and Sangria. Most are priced at $9-$10 except for their 22 oz Bloody Mary ($14), which is pictured above, and garnished with celery, an olive, a gherkin, and a hot pepper. It was a well made drink, with a pleasant spiciness and some other intriguing spices that were hard to identify, but which helped to make this cocktail different from many other Bloody Marys.

We began our meal with a couple Sides, which are priced from $4-$6. One of their Sides is their Daily Donut ($5), and its flavors vary week to week. Their two flavors this week didn't appeal to us so we opted for a couple others, including the Cinnamon Roll ($4), smeared with an ample portion of creamy, sweet frosting. The Roll itself was fresh, soft and flaky, with plenty of cinnamon. An excellent way to begin your Brunch. My only minor complaint is that they didn't need the light touch of powdered sugar. That is certainly a pet peeve of mine as I see no real reason for its necessity.

And the Banana Bread ($4) also didn't need the powdered sugar either. Slightly warm, the banana bread was moist and flavorful, with a rice banana taste. Another very good way to start your brunch, or end it, dependent on when you choose to have your sweet.

The menu has 14 Entrees, priced at $10-$17 except for the Prime Skirt Steak & Eggs ($29). You'll find items such as the House-Cured Pastrami Hash ($15), Breakfast Burger ($17), Fried Chicken Thigh Sandwich ($12), and Maple Glazed Pork Belly ($14). I am also intrigued by the Banana Bread Foie-ster ($15) which consists of grilled banana bread, rum caramel sauce, seared bananas, & foie gras butter. I also ordered that but will likely do so on a future trip to Ledger.

The Eggs Bendict ($14) has house-made Canadian bacon, soft poached eggs, & smoked hollandaise atop a megamuffin with a side of breakfast potatoes. The hollandaise sauce was done well, contributing to the excellent taste of this dish. The potatoes were also cooked just right, making this a hearty and delicious dish.

I opted for the Chicken & Waffles ($14), which included buttermilk fried chicken, a corn waffle, green chile butter, hot honey, and a side of pickles. The fried chicken was superb, with a great, crisp and clean coating, moist chicken with an added sweetness from the honey. The waffle too was very good, with only a mild corn flavor, enhanced by a subtle spice from the green chile butter. One of the best Chicken & Waffles dishes I've enjoyed in some time, and it is highly recommended.

Service was excellent, and out server was pleasant, personable and accommodating. Prices were reasonable considering the quality and quantity of food. My first impression of the Ledger's cuisine was certainly very positive and I look forward to dining there again soon.

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) From September 14 to October 11, Legal Sea Foods’ will bring half-shell hedonism to mollusk mavens and oyster newbies during their ninth annual “Oyster Festival.” For four weeks, a sequence of in-restaurant menu features and a shuckout event will celebrate everything oysters and all are invited who share the belief “the world is your oyster.”

Bivalve specialties will be available for the duration of the Oyster Festival and include Fried Oysters (three for $10) in four preparations (buffalo, BBQ, Sriracha lime and BLT); Baked Oysters (three for $12) available in a quartet of options (lobster spinach, crab & cheese, scampi and roasted); Oyster Stew ($14.95); and, the Legal Sea Foods teams will shuck seasonal standouts at their raw bars daily for those who opt to go au natural. Legals also suggests washing it down with the official drink of the 2017 Oyster Festival, the Skiff Cocktail, with Absolut Vodka, aromatized wine, lemon, botanicals and celery bitters ($11).

On September 16 at 2pm, Legal Sea Foods’ al fresco Charles Terrace (20 University Road, Cambridge) will host their annual “Shellfish Shindig” event that has shucked oysters by the bushel for only $1 per slurp. First-come, first-served; get 'em while they last! (Complimentary admission.) In the event of rain, the “Shellfish Shindig” event will take place inside the atrium of the Charles Square restaurant.

The Oyster Festival is celebrated at all Legal Sea Foods locations throughout Massachusetts, with the exception of airport venues.

2) On Tuesday, September 12, at 7pm, Ledger, a progressive new restaurant conceptualized by Chef Matt O’Neil and located in the heart of historic downtown Salem, will host acclaimed Chef Maria Sinskey of Napa’s renowned Robert Sinskey Vineyards for an intimate five-course wine dinner featuring the cuisine of Executive Chef Daniel Gursha and Chef de Cuisine Craig White.

Guests in attendance will not only enjoy five exquisite courses artfully prepared with locally sourced, seasonal ingredients, each paired with a hand-selected varietal from Sinskey’s Napa Valley vineyard; they’ll leave knowing the exciting story behind each pour, along with insider knowledge of what it takes go from vine, to vintage.

A true reflection of the restaurant’s commitment to serving traditional 19th century New England-inspired dishes elevated by today’s resources and culinary techniques, the menu will be presented as follows:

1st Course
Salad of Summer Melons (stracciatella, speck, verbena dressing)
Pairing: Pinot Blanc Los Cameros 2013
2nd Course
Live Scallop Crudo (cherry, green apple, sunflower oil)
Pairing: Abraxas Vin de Terroir Scintilla Sonoma Valley Vineyard 2014
3rd Course
Confit Duck Leg (mulled cherry, celery root, lacinato kale)
Pairing: Pinot Noir Los Cameros 2013
4th Course
North Star Smoked Lambchetta (huckleberry, local grains)
Pairing: POV Los Cameros 2012
5th Course
Pear Tarte Tatin (frangipane, pinot gris ice cream)
Pairing: Pinot Gris Late Harvest Los Cameros 2012

COST: $129 per guest (gratuity not included)
To make a Reservation, please call 978-594-1908

3) Every Wednesday, Kendall Square’s newly opened Sumiao Hunan Kitchen will be offering their twist on the classic Wing Wednesday deal by offering a complimentary order of their popular Nom Numb Wings with the purchase of a Tiki for Two cocktail. Combining Dewars White Label Scotch, Beefeater Gin, Mixed Juices and Cruzan 151, the Tiki for Two is a timelessly sweet, shareable drink that pairs perfectly with the spiciness of Sumiao’s Nom Numb Wings.

Seasoned with dried hot chili and peppercorn oil, Sumiao’s Nom Numb Wings are bursting with complex umami flavors. Whether a seasoned wing eater or not, guests are sure to love the robust, rich flavor of Sumiao’s Nom Numb Wings.

COST: Purchase one Tiki for Two cocktail ($30), receive one complimentary order of wings.

4) On Tuesday, September 12, from 7pm-9pm, Tavolo will host a special 9th Anniversary Party, celebrating all those years of serving high-quality Italian food, drinks, and hospitality in Dorchester's Peabody Square. Chris Douglas, chef/owner of Tavolo, was one of the pioneers in the South End as the chef/owner at Icarus, closing in 2009 after a 31-year run. He then opened Ashmont Grill and Tavolo, both a short walk from the Ashmont T Station on the Red Line.

Tavolo is a casual, neighborhood restaurant serving housemade pasta, pizza, and excellent Italian food. They recently completed an extensive renovation, including 2 gorgeous murals by local artist, April Clay. Weekly events include special Sunday Suppers (3 courses for $30), Monday and Tuesday cicchetti specials, trivia every Monday, and a weekly dinner on Wednesdays where chef chooses a region of Italy and highlights it with a 3-course meal for $30.

The 9th Anniversary Party will include fall menu samples from their new Executive Chef, Eric Buonagurio. Eric's first job at 17, was with Chef Jason Santos at Gargoyles on the Square in Somerville. He also worked with Jason at Blue Inc. (sous chef), Abby Lane (sous chef), and Back Bay Harry's as executive chef. Eric opened Parla in the North End as executive chef. Eric developed a passion for gardening and the outdoors at a young age, as his grandfather, father, and brothers shared their knowledge and experience. He is an avid gardener, hiker, and outdoorsman who has been foraging for wild mushrooms and herbs for 4 years.

Eric states: "I love produce and the gratification of starting a seed, nurturing the plant, and producing food from it. I'm passionate about being close to where food comes from and really trying to understand all aspects of cooking from sourcing the food, trying different techniques, and creating new dishes. I love the challenge of exploring new ingredients and flavors with the changing New England seasons. I'm excited about preparing food that tastes great, but is also beautifully presented. My priority at Tavolo is to cultivate strong relationships with local foragers and farmers like the folks at Langwater Farm in Easton, MA. They offer true, local organics and amazing produce that I'm proud to continue featuring on our menu."

There is no cover charge for the 9th Anniversary Party and there will be a cash bar.

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) Joslin Diabetes Center will host its 3rd Annual Dim Sum for Diabetes dining event on Friday, November 4, from 9:30am to 3:00pm at Empire Garden Restaurant in Chinatown in honor of National Diabetes Month. All proceeds from meals throughout the day will benefit Joslin’s Asian American Diabetes Initiative (AADI). The event is open to the public and guests are invited to enjoy cart-service dim sum classics while learning some important facts on diabetes within the Asian community, one of the largest at-risk populations, from Joslin’s leading researchers and clinicians.

2) After having soft opened late this summer, Trattoria Orsini is now officially serving up authentic Italian specialties to the public. Trattoria Orsini offers modern upscale Italian cuisine in a sophisticated space featuring multiple dining rooms, full bar, lounge, and an outdoor patio- accessible by both land and boat on Salem’s waterfront at 26 Congress Street.

Taking over the former Grapevine space, Will Gateman and partners, also behind Pasha Entertainment, Trattoria Newbury, and Abby Lane, envision Trattoria Orisini as a neighborhood go-to for quality Italian food and drinks. Former executive chef at the Grapevine and Tuscan, Italy native, Chef Vittorio Ambrogi oversees the kitchen and ensures that only the finest-quality Italian food is presented to each and every Trattoria Orsini guest.

Ambrogi pairs years of experience in local kitchens with his Tuscan upbringing to deliver guests a flavorful experience representative of a true Italian kitchen. A variety of insalata, antipasti, pastas, and proteins are available, which deliver traditional, rustic home-cooked flavors. Menu highlights include: Carbonara Arancini with bacon, egg, and parmigiano with a cacio e pepe sauce; Grilled Octopus with fried black polenta, olives, capers, and fresh tomato sauce; Lamb Shoulder Ragu with fresh rosemary papardelle and pecorino; and Pork Tenderloin Porchetta with fennel seed, rosemary, porchetta and roasted potatoes.

“I’ve lived in this country for over 25 years, but have still yet to experience true Italian cuisine in the states. When Trattoria Orsini asked me to be their head chef, I told them one condition; we will not offer Italian American dining, rather rich and authentic Italian dining. Our customers can taste the difference,” says Chef Ambrogi.

The beverage program also offers a wide variety of Italian wine, classic cocktails, a selection of signature martinis, and beers available by draft or bottle.

Trattoria Orsini is now open daily from 4 p.m. to 12:30 a.m.

3) Chef/Owner Michael Schlow and the Doretta Taverna team invite guests to join them for exciting events and happenings throughout the fall and winter. Doretta Taverna and Raw Bar has just unveiled a slew of exciting, recurring events and deals taking place throughout the fall and winter.

Happenings include:
Weekday happy hour deals
From 4 to 6 p.m., Monday through Friday Doretta will now be offering $1 oysters as well as a lamb burger and draft beer combo deal for $22.
Pop-up cider bar
Every Monday night, Doretta will be hosting a pop-up cider bar from 5 to 7p.m., which will feature tastes of rotating ciders perfect for warming up on cold nights.
Wine Wednesdays
On the last Wednesday of each month, Doretta will host a special "Wine Wednesday." Each Wine Wednesday will feature a rotating selection of three featured wines and a spread of mezze bites for $30 per person. Tickets will be available via Eventbrite as event dates near.

4) Patrick Campbell from Café ArtScience and David Bazirgan from Bambara will go head-to-head in Share Our Strength’s upcoming “Snack Star” Food Fight. On Monday, November 14, from 6pm-8pm, at Tico, Café Art Science’s Patrick Campbell and Bambrara’s David Bazirgan will be throwing it back to their favorite childhood snacks as they compete for the title of “Snack Star” at Share Our Strength’s upcoming Food Fight.

The "Snack Star" competition will benefit Share Our Strength’s No Kid Hungry campaign, which aims to eradicate childhood hunger across the nation.

Tickets cost just $20 and include the food created by both talented chefs along with passed bites and two complimentary drinks. Tickets can be purchased at: https://ce.nokidhungry.org/events/boston-food-fights.

5) International Sherry Week starts next Monday, November 7th and runs through the 13th. We can be reasonably sure the governing body in Jerez had no idea what our government and bodies would be enduring that particular week, but however you lean, sherry will make election week a little more fun. Deborah Hansen of Taberna de Haro has been appointed Boston's Ambassador for International Sherry Week once again and she has planned a pair of tastings to tempt you into her fascination with sherry. I highly recommend you check out one of this tasty and fun events.

“What’s it All About? Sherry Explained”
November 8th, from 7 - 8:30 pm
An introduction for the curious or simply the thirsty!
1º Manzanilla Aurora
2º Fino Ynocente
3º Amontillado AB
4º Palo Cortado Península
5º Oloroso Santiago
$65 (plus tax & gratuity)

“Beyond the Basics: Let’s get Geeky”
November 9, from 7 - 8:30 pm
A deeper, more involved look at sherry and her mysteries.
1º Manzanilla Maruja
2º Fino en Rama Tio Pepe
3º Amontillado El Maestro Sierra 12 años
4º Palo Cortado Obispo Gascón
5º Oloroso Don Gonzalo
$75 (plus tax & gratuity)

Both seminars include Taberna de Haro’s authentic Spanish tapas paired with each sherry. Pre-payment and reservation required. (limited to 12 participants)
Please call Taberna de Haro any evening: 617-277-8272

In addition, Taberna de Haro recently threw their first Sherry & Oyster event and all were enthused. They will now be offering $1 oysters and $5 sherries at the bar every evening from 5:00 pm to 7:00 pm. Go to the Straight Law Bar to try their suggested pairing - raw oysters with Manzanilla Deliciosa or grilled oysters with Fino Tio Pepe. Or drink whatever tickles your fancy with those bristling beautiful bivalves. You'll enjoy their garnishes, a sherry vinegar mignonette on the raw and a black garlic-sherry vinegar sauce on the grilled.

Battle Of The Burger: The Winners

Thirty-two Burgers battled for supremacy but only one could be named Champion. Who reigned supreme?

Recently, Boston Magazine hosted the 4th Annual Battle of the Burger, a grand competition and homage to the ever-popular burger. Thirty-two restaurants and chefs competed, each offering their own unique take on the burger. You can check out the list of competitors and see which burgers sound appealing to you. I attended this event, as a media guest, tasting my way through 21 of the entries, carefully selecting which burgers to taste, before I was too full to taste any more burgers. I chose to leave some of the choices, like the vegetarian burgers, for the very end, in case I wasn't able to taste everything.

The event was held at the Cruiseport Boston which made for a nice venue. The burger tasting tables were held outside, though beneath a ceiling which provided protection from the sun. There was also an area of wine bars, beer booths, Grillo's Pickles, and more which was inside, as well as another outside area, on the waterfront. It made for a festive atmosphere and though it got busy later in the evening, it still wasn't too crowded, which was partially due to how much space the event took up. I generally chose to drink a dry and pleasant Barton & Guestier Rosé wine with my burgers.

Attendees got to vote for their favorite burger. which raised a few questions in my mind. Should the winner be the type of burger you would crave to eat once a week? Or should it be something more unique but which you wouldn't want to eat more than maybe twice a year? After pondering this for a time, I decided that a champion burger should be something you would savor on a regular basis. A one-trick pony burger might be exciting but it wouldn't satisfy in the long run. A champion should be able to stand the test of time,rather than be a single isolated incident.

Most of the burgers that were served more mini-burgers, not full-sized ones. Preparing these smaller burgers presents different challenges than making larger-sized burgers. Should this actually be called a Mini-Burger Battle? Or should the chef have to prepare full-sized burgers and provide attendees pieces of each such burger? Does a mini-burger adequately show what a diner would enjoy at the restaurant if they ordered a normal sized burger?

Last year's Battle of the Burger Champion was Chef Matt O’Neil of The Blue Ox in Lynn, making it his second Championship.  His winning entry was the Sin Burger, made with USDA ‘Prime’ beef, Applewood smoked bacon, Swiss cheese, truffle aioli, lettuce, and tomato, served on a Brioche bun with a spicy Maitland Mountain Farm pickle. This year, Matt announced that this would be his last year as a competitor, Could we win for a third time?

At the event, I thought that he would win again, based on the long lines at his table. No other competitor had anywhere near as long a line. People seem to know and love the Sin Burger, and I am a fan as well. In the end, my thoughts turned out to be correct and Matt became the Burger Champion for a third year, going out with a bang. Kudos to Matt and if you haven't dined at his restaurant, The Blue Ox, you definitely need to go.

I now want to highlight two of my other favorite burgers, both which I think could become Champions next year. Let me preface this though by stating that though I enjoyed a number of burgers, my biggest complaint was that some of the burgers lacked balance. They generally had numerous ingredients and one or more of those ingredients overpowered the burger, so that you failed to appreciate the rest of the flavors. It might have been too much bun or a sauce or other ingredient that was too strong. It can be a delicate balancing act, to ensure all the ingredients contribute to the whole rather than become too dominant.

Let me provide an example. The Living Room offered The Olympic Body burger, by Chef Frank Schattauer, which was a 8 oz. grilled Angus patty, Shaller & Weber Double Smoked Bacon, American cheese, and an over easy egg, served on a housemade maple, bourbon, and bacon glazed donuts. On its face, it is intriguing, a type of breakfast burger sandwich. Other restaurants have also created burgers using donuts as buns. It might not be something I would eat too often but as an occasional treat it might be fun. Unfortunately, for my palate, I felt that the maple flavor was too dominant and overpowered the rest of the sandwich. Without that maple, I might have enjoyed this burger much more. The burger, bacon and cheese were all tasty on their own, but got lost in all that maple.

Onto my other top two winners.

The first burger I tasted at the event ended up being one of my favorites. The Sweet & Salty Cow was made by Chefs Amy Butler and Thomas Holland from A&B Burgers in Salem. I have to note that they are moving their restaurant to Beverly around October. I really like the name of this burger, which was a grilled Black Angus burger with Buratta, bacon, fig jam and arugula on a Martin's Potato Roll. The juicy and flavorful burger was enhanced by the balanced sweetness and saltiness of the other ingredients. The burrata also added an additional creaminess which was a nice alternative to other types of cheese. Balance and great taste made this a winner. I was impressed enough that I now need to check out this restaurant to taste more of their burgers.

My other favorite was from Precinct Kitchen & Bar who offered a simpler burger, the PK+B Burger created by Chef Olivier Senoussaoui. It showcased how quality ingredients can make simplicity absolutely delicious. In addition, they offered quarter slices of a normal-sized burger rather than individual mini-burgers. Their burger was made from dry aged beef, infrared seared and seasoned with hand harvested sea salt and freshly cracked peppercorn. It was then topped with Nueske's extra-thick cut bacon and Vermont aged cheddar cheese and served on a freshly baked brioche bun. From my first bite, which burst with flavor, I was enthralled with this simple burger. This is the type of burger I could easily eat every week, reveling in its taste. It wasn't a showy burger and didn't contain any strange ingredients, but it was very satisfying.

What were your favorite burgers at the Battle?

Far From The Tree Hard Cider: Joe Frogger Spice

A hard cider reminiscent of a 200+ year old cookie? Sounds intriguing.

Last November, I raved about the hard ciders from Far From The Tree, a new cidery located in Salem, Massachusetts. Owned by Al & Denise Snape, they craft ciders using local ingredients, traditional methods and want their ciders to reflect history. These are dry ciders, actually closer to bone-dry, and that appeals to my preferences. From November to March, they are producing a winter seasonal cider, their "Joe Frogger" Spiced Cider, which was inspired by a 200+ year old cookie recipe.

If you're from Massachusetts, you might have heard of the Joe Frogger cookie, as they are still available in some locations and the cookie recipe can be found in many different sources. Joseph Brown, aka Old Black Joe or just Black Joe, was a freed slave and a veteran of the Revolutionary War. Around 1791, he and his wife, Lucretia aka Aunt Crease, opened a tavern in Marblehead next to a pond.

Lucretia was the cook for the tavern and created a cookie, which contained molasses, rum and seawater, and was eventually named Joe Frogger, a nod to the frogs in the pond. The cookies may also have originally been lily pad-shaped rather than their now common, round shape. The pond was also eventually named Frogger Pond, a nod to the cookie. Because of the ingredients, these cookies traveled well, remaining soft and chewy even on a long sea voyage. As such, they became very popular with sailors

The Joe Frogger Spiced Cider is made with apples, maple syrup, molasses, fresh ginger, nutmeg, allspice, cloves, and sea salt from the Marblehead Salt Co. All of the spices in this cider can also be found in the Joe Frogger cookies, and the sea salt reflects the old use of seawater in the cookie recipe. These ingredients and spices are commonly used in other winter recipes, from cookies to cocktails, so they work well as a seasonal product.

This cider is available, along with the Roots and Rind, at Beacon Hill Wine & Gourmet in Melrose, and that is where I bought a bottle. As the cider is unfiltered, it will be a little cloudy in your glass. The aroma of this cider has a dominant ginger smell, with the other spices and a hint of apple beneath the ginger. On the palate, and despite the maple syrup and molasses, it is bone-dry and the ginger remains the most prominent taste, but with a pleasant underlying melange of spice and fresh apple. Another winner from Far From The Tree, and it would be interesting to substitute this cider for ginger beer in a Dark n' Stormy cocktail.

Far From The Tree Hard Cider: Salem's New Liquid Treasures

"In early eighteenth-century New England, the most popular alcoholic drink, in terms of volume, was locally produced cider. Throughout much of this period, cider served as a currency. It was used to pay salaries and product prices could be quoted in barrels of cider."
--Drink: A Cultural History of Alcohol by Iain Gately

The importance of hard cider in Colonial America cannot be underestimated. Hard cider is an integral element of our history, and it has seen a resurgence in recent years, including the establishment of craft cideries all across the country. I'm a hard cider fan, and have previously reviewed numerous ciders, made in places ranging from Virginia to Canada, Ireland to Massachusetts. I've also previously provided some historical information about the role of cider in U.S. history.

A new cidery, Far From The Tree, has recently opened in Salem, Massachusetts, and it's producing some interesting and delicious hard ciders.

The cidery is owned by Al & Denise Snape. Denise is the Director of Business Operations, and Al is the "Cellar Master," the maker of the ciders. They use freshly pressed apples, obtained from orchards in Central Massachusetts, crafting their ciders using many traditional methods. They want their ciders to reflect history, and that appeals to me. The cidery is not yet open to the public for tours or tastings, though they hope to do so in the near future.

For more in-depth background on Al & Denise, and their cidery, you should check out two recent articles, both excellent, in North Shore Magazine and Edible Boston. I won't repeat what you can find in those articles, and will concentrate instead on the taste of their ciders. I received media samples of their three different ciders, and please note that they will be creating new ciders as well in the near future.

Roots is their Dry New England Hard Cider, made only from pressed apples and maple syrup (which is also obtained from Central Massachusetts). Like all of their ciders, you can find it in 500ml bottles and with an alcohol content of 6.9%. Why did they add maple syrup? Traditionally, maple syrup was added to better preserve the cider during the summer. It can be drunk now though it will also age well for at least a few years. In addition, this cider is fermented twice in the barrel, and then fermented in the bottle, providing it some effervescence.

As the cider is unfiltered, it's a little cloudy, and had a prominent, fresh apple nose which immediately brought to mind the autumn, apple picking at a local farm. When I tasted it, it was more bone-dry, lacking the sweetness that some other hard ciders possess. The addition of the maple syrup did not provide any noticeable sweetness. For myself, that is a positive as I prefer my ciders to be more on the dry side. The apple flavors are clean, crisp and appealing while its mild effervescence makes it refreshing. This would be an excellent summer drink, however, you can drink it year round. It would make a good pairing for a variety of foods too, from pork to seafood. Highly recommended.

Rind is their Saison Cider with Coriander & Orange Rind. This cider was inspired by a special Saison beer that was once made in Belgium during the winter, which was then given to their seasonal workers, as a partial payment, to be enjoyed in the summer. Made with a Saison yeast, and some coriiander and orange peel, it is slow fermented in the winter.

This cider is also unfiltered, and hence a little cloudy, and like Root, had a prominent, fresh apple nose, though there was also a wispy hint of spice. When I tasted it, it was bone-dry with clean and appealing apple flavors, accented by subtle hints of citrus and spice. If you pay more attention to the taste, you'll understand more of its complexity. If you don't pay any attention, you might miss the citrus and spice notes. This cider seemed to possess a bit of a fuller body than the Root, though its mild effervescence was similar, and very refreshing. I enjoyed this cider with a dish of pumpkin ravioli, an excellent autumnal pairing. Drink this year round, and try pairing it with a variety of dishes.

Sprig is their Dry Hopped Mint Cider, which uses cascade hops. The cider is aged in oak barrels, dry hopped for two weeks, and then fresh mint is added the day before bottling. This is a hard cider for beer lovers, who enjoy the taste of hops but are looking for something different than beer to drink. Those fresh apple flavors are there, along with more of that bone dryness. And the mint flavors are very subtle.

Far From The Tree Ciders are available in many different wine stores and restaurants, and you will find the Roots and Rind at Beacon Hill Wine & Gourmet in Melrose, the store where I work part-time. Stop on by and pick up some of this new local hard cider.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Del Frisco’s Double Eagle Steak House will celebrate Cupid’s Day, on Thursday, February 14 and Friday, February 15, with a special “Live Large, Love Big” Valentine’s Day menu that includes an eight-ounce filet and an eight-ounce lobster tail for $79.

Featured additions available:
- Steak toppings: Oscar Style $15, Port-Foie Gras Butter $6
- Optional lobster accompaniment: Champagne Beurre Blanc $6
- Dessert: Godiva Chocolate Mousse Cake $12

2) The newly reopened Prezza is about to be struck by Cupid’s arrow with the arrival of San Valentino in the North End. On Valentine’s Day, Thursday, February 14 from 5:30pm–10pm, Executive Chef & Owner Anthony Caturano will dish out five exclusive specials available for one night only.

To start, there are Razor Clams (fregola, garlic, olive oil - $16). For a handmade pasta course, Prezza will serve up Ricotta Gnocchi (artichokes, chanterelles - $18). For entrees, there is Red Snapper (Milanese style - $28) and Grilled Bone-In Ribeye Steak (grilled red onions, lobster mashed potatoes - $46). For the finale, indulge in traditional Zeppolis (honey, hazelnut - $10).

3) Celebrate Monday nights with Chef Evan Deluty as he welcomes friends for Stella's 4th annual "Guest Chef Mondays". This annual event has grown and recommendations are highly suggested by calling Stella at 617-247-7747. Each visiting chef will create a special appetizer, entree and dessert, and Stella's regular dinner menu will also be available. The "Guest Chef Mondays" menu will be available starting at 5:30pm for $40 per guest.

The "Guest Chef Monday's" lineup runs through March 31:
--Dante deMagistris, Dante, Il Castel January 21
--Robin King, from Oro Restaurant January 28
--Will Gilson, Puritan & Co February 4
--Rodney Murillo – Davio’s and Avila February 11
--Marc Orfaly - Pigalle February 18
--Jay Silva – Bambara Restaurant March 4
--Colin Lynch – Menton March 11
--Doug Rodriguez – Clio March 18
--Louis Dibiccari – Tavern Road March 25

4) Post 390’s Chef Eric Brennan shares his latest menu in his “Farm to Post” dinner series, showcasing raw cow’s milk cheese from 5 Spoke Creamery, Goshen, NY. The dairy farm and creamery is located north of NYC, bringing together the dedication of a dairy farm with the artisanal hand of the cheesemaker. Post 390 showcases a farm every month as part of its “Farm to Post” dinner series, creating new weekly menus featuring the particular farm.

5 Spoke Creamery is both a dairy farm and a cheese-maker, as its motto is ‘great cheese starts with great milk.’ Their Holstein cows are grass-fed, roaming free on the farm, choosing from a variety of grasses, herbs, flowers and weeds. 5 Spoke Creamery believes the raw milk of grass-fed cows has a depth of flavor which cannot be duplicated. The cheeses are all handmade in the farmstead tradition, made with milk from their grass-fed Holstein cows. 5 Spoke Creamery milks the cows at 4am and makes the cheese at 9am. It doesn’t get fresher than that.

This Menu begins January 17 and will change each week through mid-February
--Cauliflower and 5 Spoke Heritage Cheese Soup, Brambly Farm Pork and Apple Croquette
--Lobster, White Corn Tortilla and Welsh Cheddar Charlotte, Lobster-Roasted Pepper Salsa
--Grilled Maple Sugar and Spice Rubbed Duck Breast, Bacon-Redman Cheddar Waffle, Apple-Pear Butter, Brussel Sprouts with Peppered Duck Confit
--Herb Roasted Veal Rib Eye, Orecchiette with Broccoli and Crawford Cloth Bound Cheddar Cheese
--Welsh Cheddar Bavarian with Honey Apricots and Cinnamon Phyllo Crunch

5) 62 Restaurant & Wine Bar, located just north of Boston on the Salem waterfront, is celebrating its five year anniversary. Executive Chef Antonio Bettencourt has planned to host a series of three dinners to commemorate three major turning points at the restaurant. Each dinner will feature a five-course, prix fixe menu for $62 (plus tax and gratuity). The three dinners, titled Inspiration, The Opening and Fan Favorites, tell the story of how a dream to open one’s own restaurant becomes a reality. Chef Bettencourt has much to be thankful for, and he wishes to share this five year milestone with all who have taken part in his journey.

The first dinner, Inspiration, will be on Wednesday, January 23, at 6:30pm, and will feature dishes that have inspired Chef Bettencourt throughout the years. He will be recreating some of his most memorable dishes that have shaped his style as a chef, such as Tagliatelle ai Funghi, Porchetta and Agnolotti di Patate.

The second dinner, The Opening, will be on Wednesday, February 20, at 6:30pm, and will feature dishes from 62 Restaurant & Wine Bar’s very first menu. The dinner will include signature dishes that have gone on to become classics and others that are not listed on the current menu but are often requested by customers.

The series will conclude with a grand finale featuring Fan Favorites on Wednesday, March 20, at 6:30pm.  The dinner menu will be comprised of the restaurant’s most popular items. Diners have been asked to vote for their favorite dish from the past five years via Facebook and the winning dishes will appear on that evening’s menu.

Every customer who attends a celebratory dinner will automatically be entered for a chance to win a $100 gift card to the restaurant. Reservations are required for the tasting menu series and can be made by calling  978-744-0062.

6) Taberna de Haro has some interesting Wine Seminars upcoming, concentrating on individual wineries. Each tasting, which starts at 7pm, is open to 20 people and Chef/Owner Deborah Hansen will be joined by someone from the winery.

January 23: The Wines of Abadal
Owner Valentin Roqueta will be at Taberna de Haro to tell us about his modern winery with a 900 year viticultural tradition, in Pla de Bagés, Catalunya. Two unique reds, two exotic whites, plenty of Catalán tapas and spirited discussion.

February 20: The Wines of Val de Sil 
Three expressive whites, made from the godello grape, laden with minerals and mystery; and one beautiful red, a mencia with both earth and grace. Generous Galician tapas and a splash of history about the Valdeorras zone.

February 27: Raventós i Blanc Cava
Pepe Raventós, a man of his land possessed of tremendous humor and formidable knowledge, will be in attendance at Taberna de Haro to lead a tasting on his cavas, arguably some of the very best in Spain. Tradition and grace are the underpinnings of these gorgeous sparkling wines. Lots of Catalán tapas and Pepe's unique personality will make this tasting wonderful.

Cost is $40 per person, plus tax and gratuity. Reservation and pre-payment required.  Call 617-277-8272 for reservations.

7) Valentine’s Day will soon arrive at Towne Stove and Spirits and Culinary Director Lydia Shire and Executive Chef Mario Capone are whipping up some exclusive specials that will be available for four nights so lovers can celebrate all weekend long. To start off your romantic night on the Towne, the culinary duo will be serving Bluefin Tuna Carpaccio (with pickled ginger, white soy, crisped sweet potato - $21). For the main course, there is Potato Wrapped Cod (with cockles, saffron aioli, baby fennel - $35). To end the evening on a sweet note, indulge in a shared dessert for two: Dark Chocolate Cheesecake (with chocolate & champagne strawberries - $16). These items are available from Thursday, February 14 to Sunday, February 17, from 5:30pm – 11:00pm.

Friday Sips & Nibbles

I am back with a special Friday edition of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. For this edition, I offer several suggestions for New Year's Eve and the Feast of the Seven Fishes.
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1)  Enzo Restaurant & Bar, in Newburyport, is celebrating The Feast of the Seven Fishes, the traditional Christmas Eve dinner throughout Italy.  The Feast is available on Friday, December 23rd and Saturday, December 24th by reservation only. This menu is $50 per person with a minimum of two people per Feast. As their menu utilizes only sustainably sourced fish and shellfish, some dishes may change slightly between now and the 23rd and 24th due to availability. Their full menu will also be available for those diners who are not fish fans.

Antipasti
Fritto misto / Fried calamari and vegetables
Insalata di baccala alla casalinga / House-cured salt cod salad
Pate di pesce affumicato / House-smoked bluefish paté
Insalata di casa / Mixed greens salad
Pasta e pesci
Branzino arrosto / Roasted striped bass
Cozze e vongole alla griglia / Broiled clams and mussels
Lasagna della Viglia / Lasagna with anchovy, a traditional Piemontese Christmas Eve pasta
Sarde in saor / Sweet and sour mullet, a traditional Venetian dish
Polenta
Verdure / Assortment of seasonal vegetables
Dolci
Biscotti / An assortment of holiday cookies
Gelati / House made gelato

Call them at 978-462-1801 to reserve your table.

2)  Enzo Restaurant & Bar is also celebrating New Year's Eve by offering a four-course menu designed especially for this evening. Dinner will be served from 5pm-10pm. The cost is $65 per person and wine pairings will also be available. As they use only humanely-raised meat and 100% sustainably-sourced seafood in their menus, some dishes may change slightly between now and the 31st.

This special evening is available by reservation only, therefore they request a credit card number to hold all reservations. Cancellations must be received at least 24 hours in advance to avoid a $50 per person fee.

Diners can select from one of four offerings for each course.

First course
Selection of salumi (some house-made, some not), gnoccho fritto and pickled veg
Oysters on the half shell, mignonette
Butternut squash bisque with seared gnocchi
House-made salt cod fritters, balsamic vinegar aioli
Second course
Duck conserva raviolo with egg yolk, duck sugo, crisp leeks
House-smoked duck breast, brussels sprouts slaw, quince mostardo
Parsnip sformato winter spinach salad
Winter greens salad with citrus and pomegranate
Third course
Braised cotechino with lentils and crispy pork belly, pickled red cabbage
Beef filet and butter-poached lobster, potato purée, butter-braised spinach
Crespelle with roasted mushrooms, ricotta mousse, roasted tomato sugo
Pan-roasted striped bass, citrus butter, braised fennel crispy fingerlings
Dessert
Crema fritta, chocolate sauce, gianduja gelato
Chocolate torte, glazed chestnut ice cream
Lambrusco-baked pears, almond gelato, pistachio brittle
Bruléed honey-lemon tart, mascarpone-zabaglione mousse

Call them at 978-462-1801 to reserve your table.

3)  Ring in the New Year with 62 Restaurant & Wine Bar in Salem. Chef/Owner Antonio Bettencourt is preparing a special four-course prix fixe menu for $70 per person ($90 with optional wine pairing) featuring his modern take on regional Italian dishes. Diners’ can also elect to dine à la carte and order from the regular dinner menu. This event takes place on Saturday, December 31st, 2011 from 5pm-11:30pm. Reservations are necessary so please call 978-744-0062.

Antipasti
Burrata (Just-warmed burrata over grilled ciabatta with pickled golden raisins & pinenuts)
Pork Belly (Confit pork belly over polenta with bosc pear mostarda)
Primi
Garganelli (Hand rolled garganelli with red wine braised duck, dried cherries, pinenuts & Tuscan kale)
Ravioli (Swiss chard and ricotta ravioli, braised artichokes, basil & preserved lemon vinaigrette)
Secondi
Zuppa di Pesce (Lobster, mussels, scallops and halibut in a spicy tomato and saffron brodetto)
Duo of Veal (Slow roasted veal sirloin and braised short rib, hen of the woods mushrooms & roasted cipolla)
Dolce
Torta al Caprino (Mascarpone and goat’s cheese tort with red wine spiced dried plums)
Warm Toffee Pudding (With toffee sauce and whipped cream)

4)  This Christmas Eve, Saturday, December 24, from 5pm-9pm, Owner & Executive Chef Anthony Caturano will “The Feast of the Seven Fishes” at Prezza in Boston’s North End. This traditional Italian feast will be presented over five courses and features the following dishes:

First Course
Crispy Shrimp (With Italian slaw and cherry pepper aioli)
Second Course
Wood Grilled Squid & Octopus (With white beans)
Third Course
Tagliatelle (With scallops, shrimp, garlic and olive oil)
Fourth Course
Wood Grilled Swordfish (With saffron rice, beans and mussels)
Fifth Course
Bread Pudding

The Cost is $60 per person and you should call 617-227-1577 to make reservations.

5) Ring in the New Year at The Melting Pot in Bedford with a 5-course dining experience created just for the occasion. The Cost is $75 per Person (+ tax & 20% gratuity) or $65 per Person for reservations seated before 6:00pm (+ tax & 20% gratuity) and both include a Champagne toast with dessert (1 glass per person). Call (781) 791-0529 to make Reservations.

First Course
Champagne Swiss or Baked Potato Cheddar Fondue
Second Course
Colossal Shrimp Cocktail or Lemon Sorbet
Third Course
House or Caesar Salad
Fourth Course
Lobster Tail or Choice Angus Sirloin, accompanied by Shrimp, Buffalo Chicken, Memphis BBQ Pork Tenderloin & Wild Mushroom Sacchetti.
Cooking Styles: Court Bouillon, Bourguignonne, Mojo or Coq au Vin.
Fifth Course
(Accompanied by a Champagne Toast)
Bananas Foster or Snickerdoodle Chocolate Fondue

Vegetarian and Children's Options also available.

6)  Legal Harborside will celebrate its first New Year’s Eve under the stars at Liberty Wharf this year. Hosted atop the roof at Legal Harborside in a glass-enclosed space, you can bid adieu to 2011 and welcome 2012. In addition to being supplied with festive noisemakers and hats, individual tickets to this sky-high soiree include the features as listed below. Legal Harborside will also offer table reservations to this year-end celebration (which includes the all of the following plus a bottle of bubbly – Adriano Adami “Dei Casel” Prosecco – and an appetizer platter):

Raw Bar, from 9pm – 11pm
Shrimp cocktail, four varieties of oysters, clams
Passed Hors D’oeuvres, from 10pm – 12am
Legal’s signature favorites
Midnight Toast with Bubbly at 12am
Adriano Adami “Dei Casel” Prosecco
Sweet Ending Dessert Bar from 12am – 1am
Chocolate dipped strawberries, towers of assorted cupcakes

COST: Individual tickets are available in advance for $80 per person by visiting www.legalseafoods.com. Individual tickets are available at the door for $100 per person on a limited basis. Table reservations are available in advance for $400 (for four people). Up to two additional guests may join the table for $60 per person. Access to this event will only be granted to guests with a ticket receipt and a 21+ ID.

7)  The Beehive, in Boston's South end, will be open on Christmas Eve for dinner and live music. The night will feature live music from Jazzy Soul with the Marty Rowen Band from 8pm-12am, with dinner served from 5pm-11pm.

For more information or reservations visit www.beehiveboston.com or call (617) 423-0069.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Join Author and Cocktail Writer Luke O'Neil as he leads guests on a pub crawl through Pickering Wharf in Salem. Guests will meet at 62 Restaurant & Wine Bar on Wednesday, August 24, at 5pm for a lil' nosh and some refreshments then proceed to several watering holes on Pickering Wharf including: Finz, Victoria Station, Seaport Cafe, and Capt's Waterfront. Each location will feature the drink(s) they are best known for as well as some free nibbles to help you on your journey. Guest will complete their journey at 62 Restaurant & Wine Bar for a finishing line reception.

Bring a copy of Luke O'Neil's new book Boston's Best Dive Bars and get your copy signed. The event will be from 5PM-8PM, food will be provided, cash bar and open to the general public but RSVP is mandatory to Salempubcrawl@gmail.com. Guests are welcome to jump aboard the crawl at a later time if they have RSVP'ed in advance (Schedule below). This event is part of 62 Restaurant & Wine Bar’s ongoing Wednesday Night Lounge Nights.

SCHEDULE:
5:00PM - 5:30PM: 62 Restaurant & Wine Bar Meet and Greet
5:30PM - 6:00PM: Seaport Cafe Stop 1
6:00PM - 6:30PM: Victoria Station Stop 2
6:30PM - 7:00PM: Capt's Waterfront Stop 3
7:00PM - 7:30PM: Finz Stop 4
7:30PM - 8:00PM: 62 Restaurant & Wine Bar Stop 5

2) Beginning Monday, August 15, Executive Chef Michael Lishchynsky of 49 Social will begin serving lunch on weekdays.

For the first course, highlights from Chef Lishchynsky’s menu include: Tuna Tartare (avocado yuzu puree, mango, cucumber, taro root chip, chili sauce - $16); Slider Trio (braised short rib grilled cheese, lobster salad, BBQ duck confit - $13); and, Asian BBQ Spare Ribs (pork spare ribs, apple kimchi salad, Asian BBQ sauce - $11).

Moving onto the main course, guests can enjoy options such as: Lobster Roll (smoked bacon, Bibb lettuce, tomato, fine herb and lemon aioli, taro root chips - $20); Seared Cod (Wellfleet clams, artichokes, tomato, snap peas, white wine nage - $19); House Burger (sharp cheddar, crispy leeks, Bibb lettuce, tomato, truffle aioli, rosemary garlic pommes frites - $14); Gnocchi (oven roasted tomatoes, squash, broccolini, caramelized eggplant, basil, pine nuts - $14); and, Grilled Kebabs (tabouleh salad, rice pilaf – chicken: $15; steak: $17).

Executive Chef Lishchynsky will also serve an array of gourmet salads and flatbreads, including: Watermelon & Arugula Salad (cucumber, shaved fennel, feta cheese, grapefruit vinaigrette - $13); Seared Tuna Nicoise Salad (fingerling potatoes, charred asparagus, tomato, Nicoise olives, egg, citrus mustard vinaigrette - $15); Pear & Prosciutto Flatbread (pears, prosciutto, gorgonzola cheese, baby arugula, balsamic glaze - $12); Veggie Flatbread (artichokes, Kalamata olives, roasted red peppers, feta - $12); and, Truffle Mushroom Flatbread (wild mushroom, truffles, baby arugula - $14).

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) This July, P.F. Chang’s China Bistro turns 18 and are celebrating the occasion with gifts for all our guests. First, they are giving away Lettuce Wraps to their Facebook Fans.  Fans (new & current) can click on the FREE LETTUCE WRAP tab and print an offer for a free* order of Lettuce Wraps. In addition, dine-in guests will receive 1/3 off any bottle of wine** on Mondays and Tuesdays in July. The Facebook Lettuce Wrap offer is available and valid from July 6 – July 31. The wine promotion is valid on Mondays and Tuesdays throughout the month of July.

*Offer valid for one complimentary order of Lettuce Wraps with any food or drink purchase between July 6, 2011 – July 31, 2011. Valid only at P.F. Chang’s China Bistro locations in the continental U.S. Limit one order of complimentary Lettuce Wraps per table. Cannot be combined with any other offer or discount, including Warrior Card®. Printed offer is one-time use only and must be relinquished upon use. Tax and gratuity not included. No cash value. Reproductions invalid. Void where prohibited.

**Wine promotion valid Mondays and Tuesdays during the month of July at participating P.F. Chang’s locations in the United States. Offer not valid in GA (Alpharetta and Buford locations), HI, MA, MN, OK, PA, SC, UT and WA. Offer is subject to change to comply with changes to local or state liquor laws. Offer may not be combined with any other discounts or offers, including the Warrior® Card discount. Offer is dine-in only. While supplies last. Void where prohibited.

2) As a large supporters of local farms in the area, and in an effort to provide a great dining experience for the community, the Beacon Hill Hotel & Bistro is once again offering their popular “Local for the Locals Market Menu,” a special annual prix-fixe menu built around fresh, in-season and local fare. The evolving menu offers diners the choice of a two-course menu for $25 or a three-course menu for $32. The early evening menu is available from 5:30PM to 6:30PM from Sunday-Thursday beginning Sunday, June 26, and will be offered through the summer season in addition to the regular menu. While the menu will always be influx based on availability and local sourcing, please find an example of the menu below. Reservations are recommended by calling the Beacon Hill Bistro at 617-723-7575.

Local for the Locals Prix Fixe Market Menu
Round the Bend Farms Pork Belly (Fava Beans, Green Tomato Jam, Pea Greens)
Fresh Ricotta Gnocchi (Beet Greens, Heirloom Radish, Kohlrabi)
Native Strawberry Tart (Cornmeal, Sweet Cream)

3) For the summer, Towne Stove and Spirits has introduced new dinner and bar menus, as created by Culinary Director Lydia Shire and Executive Chef Mario Capone.
For “starters,” Towne offers the following new options: Boston Clam Chowder (steamed to order - $10); Buttermilk Fried Ipswich Clams (with summer’s spice cucumber pickle – half order $21; large order $28); Deviled Crab (with a shot of chilled watermelon gazpacho - $16); Lamb Kofte Kebab (flame grilled with sumac spice, pomegranate & soft herb salad - $17); Lobster Wood Grilled Pizza (with corn and honeyed ricotta - $26); and, Rare Beef Salad (with radish & rocket salsa verde - $15).

Moving onto the “ocean + wood fired” section of the menu, check out: Salmon (crisp with tart key lime & Okinawa yam - $31); Cod Bullet (with crackling pork belly and cockle stew of lime leaf and lemon grass - $34); and, Native New Shell Lobsters (simply steamed with corn flan and bevy of summer beans – market). There are also new “carnivore + wood fired” options, including: Grilled Duck (and rotisserie pineapple with taro and ginger vinaigrette - $32); Kurobuta Pork Chop (on potato ‘air’ with celeriac salad and sweet roasted summer figs - $32); and, Filet Mignon (grilled over aromatic rosemary with sauté of foie gras, spiced plum jelly and polenta sticks - $40).

On the bar menu, you'll find: Grilled Cheese (cheddar and ‘moliterno al tartufo’ with fig preserve and truffled chips - $12); Lobster Popovers (with a shot of Jack Daniels honey Tennessee whiskey - $14); Super Chilled Welfleet Oysters (on the half-shell with white cocktail sauce - $18); Duo of Hamachi Crudo + Tuna Tartare (with Hong Kong vinaigrette - $18); and, Thin Panko Fried Pork Chop Sandwich (on a white lily biscuit with hot peppers - $12).

4) A brief restaurant review: The other night I checked out, for the first time, Dube's, a seafood restaurant in Salem. Dube's has been around for many years, and in some circles has a reputation for some of the best fried seafood on the North Shore. It is a small hole-in-the-wall, with a couple of dining areas and a medium-sized bar. The menu has plenty of choices, especially seafood, and there were also about a dozen menu specials that night. I selected a Fried Combination plate, with fried clams, fried shrimp, and fried scallops, accompanied by French fries and cole slaw.  The fried seafood was good, but certainly not the best, and the dish contained far more clams than shrimp or scallops. The plate was plentiful with food and reasonably priced. I enjoyed my meal, and would return here, but if I was seeking the best fried clams in the area, I would go elsewhere.