Rant: Why Can't I Have Breakfast For Dinner?

It's an artificial division, a tyranny of the plate. Many people have been conditioned to follow an unwritten rule about what is proper to eat at different times during the day. The seeds of revolution exist though, and there are rebels who seek to cast down the old rules, and ignore the authorities who try to dictate what we eat. I side with these rebels and firmly believe that the time has come to destroy these barriers.

I, and others, desire to enjoy "breakfast" foods all day long. No longer should we be limited by the time of day to enjoy bacon & eggs, a stack of pancakes, or a savory waffle. Why are such foods primarily relegated to the morning? There's no rational reason why they must be so limited. Let us enjoy them in the morning, afternoon, and evening. Let us enjoy them any time during the day we want. If I want to enjoy pancakes for dinner, I should be able to do so.

As far back as 2014, a survey found that 72% of U.S. adults wished restaurants would offer breakfast items all day. That's a huge percentage, and clear evidence that many, many people object to the artificial division that "breakfast" foods are only supposed to be for the morning. So why aren't more restaurants catering to this desire? 

Of the restaurants which highlight breakfast, many also serve lunch, and commonly offer their breakfast items for lunch as well. That is an excellent start to breaking down those artificial barriers. However, these restaurants also commonly close in the early afternoon and aren't open for dinner. Why not? Why not extend their service to the evening as well, offering breakfast options for the dinner crowd? Ignore the usual dinner items and only serve breakfast foods.

Restaurants could also add breakfast-based dishes to their dinner menus. A creative chef could easily concoct all sorts of compelling dishes using traditional breakfast foods. Let's see a dinner Omelette, a sandwich using Pancakes as the bread, or even a Waffle pizza. Stop thinking breakfast foods have to be served only in the morning. Give the people what they want, explore your culinary creativity, and let's see what new dishes you can concoct.

Do you have any favorite restaurants which serve breakfast items for lunch or dinner?

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Chef Jason Carron and team announce the opening of Post 1917 Lexington, the second location of his modern steakhouse that first opened its doors in Reading in April 2024. Having sat vacant for over three years, Carron is reviving the downtown Lexington space, located at 27 Waltham Street. With the help of Carron’s wife, Lori Haverty, and trusted collaborator J Richard Builders, the new two-level restaurant is being brought to life with the same warmth and sophistication that helped define the Reading location. 

The main level will boast a private dining space with a gorgeous 97-inch chandelier and a 50-seat bar, while the lower level will serve as a function room accommodating up to 80 guests, set to be ready in time for Christmas. With a dining capacity of approximately 140 people, the space is designed to feel both lively and intimate.

“With the incredible response we received in Reading, we knew it was time to grow,” said Chef Jason Carron. “Lexington offers the perfect combination of history, charm, and community spirit that aligns beautifully with our vision for Post 1917. We’re excited to bring our take on the modern steakhouse to this new neighborhood and become a local spot for guests in Bedford, Arlington, Needham, Waltham, Concord, and beyond.”

Like the original, Post 1917 Lexington will offer the same almost entirely gluten-free menu as the Reading location centered around USDA Prime Cuts of beef from Brandt Farms, steakhouse classics, and fresh, seasonal additions. Using a farm to table approach, every ingredient is carefully sourced from local purveyors to ensure the highest level of quality and freshness, and each dish reflects Carron’s blend of visual artistry and unforgettable flavor.

2) Tequila! From July 3-6, Margaritas Mexican Restaurant will be the ultimate watering hole for its namesake cocktail while honoring America. The annual Independence Weekend Fiesta will be a four-day celebration with festively crafted drinks and tropical staycation vibes. As an ultimate pregame on July 3, Margaritas will kickoff the fiesta with a trio of red, white and blue margarita options available for only $6 each: an original Margarita, a Strawberry Margarita, and a Blue Hawaiirita. From Thursday through Sunday, throw it back with $3 Jell-O shots as well as a $10 margarita flight featuring four-ounce pours of the three specialty margaritas paired with a Jell-O shot.

Rant: The "Best" Cider Donuts

Cider Donuts! To me, they are a pleasure year-round, although some feel they are best during the fall. They can be found at supermarkets, small food shops, and even restaurants, although it's difficult to surpass buying them at a local farm, where they have their own apple orchards. And this past Friday, I stopped at one such farm, and purchased what I consider to be the "best" cider donuts. 

Whenever I'm in the Ipswich area, I stop at Russell Orchards to pick up a dozen or so cider donuts. Sometimes, when I'm lucky, they are fresh off the line, still warm. Pure gustatory bliss. At Russell Orchards, they make their donuts from scratch, using their own special recipe as well as their own apples. During this time, you often can see their staff making the donuts, dropping the dough into the fryer and then seeing the fried donuts moving down a conveyor belt where they will be bagged. It's said that Russell Orchards sells approximately 200,000 cider donuts each year and it's easy to understand why.

For me, their donuts are the best: soft and moist, with a slightly crusty exterior, and the right balance of apple and spice flavors. Each bite is pure pleasure. And when they are warm or even hot, it's hard not to eat several on your way from the cash register to your car. I'm glad that I don't live closer or I'd stop by more frequently and devour far too many cider donuts.

However, not all cider donuts are like that. There are basically two types of cider donuts, the soft ones like at Russell, and heavier, more cakey cider donuts that you can find at plenty of other places. To me, the softer. lighter donuts at Russell Orchard easily defeat the more cakey ones. It's not even a real contest to me. However, there are some people who prefer the cakier donuts though I don't understand why.

I think that the heavier style tend to be more dry, less moist, and you need to have a drink with them to help wash down each bite of the dry donut. They also feel heavier in your stomach so that you rarely want more than one. Even warm, they still feel heavy and dry, and just don't satisfy like the lighter style. Why would anyone prefer the heavier style?

If you prefer the heavier, more cakey cider donuts, please tell me why. Try to persuade me as to the allure of that style of cider donut.

The cider donuts are Russell Orchards are also plain, without a dusting of cinnamon & sugar. Though I do enjoy those sweeter donuts at times, I still prefer the Russell's plain ones. There is a more subtle sweetness to their donuts, from the apples themselves, and the taste doesn't need to be enhanced by the addition of cinnamon and sugar. 

If you want more sweetness to their cider donuts, you could always order one of their Cider Donut Sundaes! 

What's your favorite place to obtain cider donuts? 

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Kane’s Donuts and Samuel Adams have teamed up once again to give dads something they actually want this Father’s Day: donuts and beer (well, beer in a donut). Introducing the Samuel Adams Summer Ale Donut—a refreshing citrus-glazed yeast-style donut made with Samuel Adams Summer Ale, available exclusively Father’s Day weekend: Saturday, June 14 and Sunday, June 15 at all Kane’s Donuts locations.

Crafted using Sam Adams’ iconic Summer Ale—a crisp, citrusy beer brewed with orange, lime, and lemon peels, and a hint of spice from grains of paradise—this limited-edition donut captures the essence of summer in every bite. It features a soft, fluffy yeast dough dipped in a glaze made with Kane’s Signature Honey Dip that has been infused with reduced Samuel Adams Summer Ale. 

“We couldn’t think of a better way to celebrate dads than collaborating with Sam Adams,” said Maria Delios, Co-Owner of Kane’s Donuts. “There’s nothing better than seeing customers come in with big smiles, ready to surprise dad with something different—and delicious—on Father’s Day.”

To sweeten the celebration even more, Kane’s Donuts is doing a special Instagram giveaway in honor of Father’s Day. One lucky winner will receive a family four-pack of tickets to the big baseball game on Father’s Day, Sunday, June 15—the ultimate day out for any Boston sports-loving dad. To enter, follow @kanes_donuts on Instagram and keep an eye out for the official giveaway post. Terms and conditions will be available in the caption.

The Samuel Adams Summer Ale Donut will be available in limited quantities at all three Kane’s locations 120 Lincoln Ave., Saugus, 1575 Broadway (Essex Landing), Saugus, and 90 Oliver St., Boston (Financial District).

Rant: Who Sent You?

The restaurant industry is difficult, especially in these tough economic times. Restaurants need all the help they can get to survive. Consumers have so many choices and restaurants must compete and try to stand out. Restaurants seek out ways to draw in new customers and it can be tough to know what works and what doesn't.

Before dining out, a significant number of people will seek out restaurant reviews to assist in their decision of where to eat. There are certainly plenty of options to find reviews, from large crowd-sourced spots to individual blogs. However, the diners often won't tell the restaurant what brought them in. They eat in silence, their motivation an enigma. 

First, I know restaurant reviewers would appreciate knowing when people rely on their reviews and patronize certain restaurants. That helps them know that their work has been helpful to their readers. Second, the restaurants would also like to know the reasons why their customers first came to the restaurant, whether it was a review or some other reason.

What brings them through the doors for the first time? Did they read a review in The Boston Globe or Boston magazine? Did they read a blogger's review, like one of my own? Did they see a Facebook post or Tweet about the restaurant? Was it word of mouth from a friend? Knowing the answer would immensely help restaurants determine the best ways to attract new customers.

A small number of customers do speak up and it's well appreciated by the restaurants. When I used to write a local newspaper column with restaurant reviews, some of my readers would subsequently check out a restaurant I reviewed and tell the owners it intrigued them to visit. The owners were pleased to know the reasons for the increased traffic, and it helped them understand how many people read the local newspaper. With my blog, I know some of my readers have done the same, telling the restaurants that I recommended them. 

I would appreciate more of my readers telling the restaurant they patronize that they had followed my recommendations. I'm sure other reviewers would appreciate this the same. Let your voice be heard, and it will cost you no more than a few moments of your time. In this regard, maybe more restaurant servers could ask new customers what led them to dine at the restaurant. Restaurants need every edge they can get to survive. 

Tell them who sent you.