2025: My Top Five Favorite Restaurants & Four New Restaurants

As 2026 approaches, it's time once again to reflect upon the past year, to remember and savor pleasant memories. It's the time for my Annual Year-End Favorite lists, from restaurants to wine. And I'm starting this year with my Top Five Favorite Restaurants of 2025 & Four New Restaurants. 

These end-of-the-year lists should provide a comprehensive summary of my favorites, allowing my readers to more readily locate such gems, the best of my recommendations. I'll note that last year this list included only my Top Four Favorite Restaurants. However, this year, I decided to add one more restaurant, which continues to impress me with its consistent excellence. It's more than worthy of being on this list, but the other four restaurants already on the list remain worthy as well. So, this year, there will be a Top Five list, to accommodate this new Top Favorite.

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

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

Krasi Meze & Wine (Boston)

Part of the Xenia Greek Hospitality group, this Greek restaurant is amazing, where nearly every innovative dish is exceptional. Their menu consists of a wide selection of small plates, perfect for sharing, and offers creative Greek cuisine, with roots in tradition but it's not afraid to experiment. Their Greek wine list, the largest in the country, is superb with so many delicious and interesting options. Service is excellent, and the servers are very knowledgeable of the food and wine. Krasi never disappoints. This past year, I celebrated my Anniversary there, and it proved once again that it's thoroughly worthy of being one of my Top Five restaurants. 

Nightshade Noodle Bar (Lynn)

Offering inventive and delicious French/Vietnamese inspired-cuisine, with their own unique spin, this restaurant offers Tasting Menus, of various number of courses. Their dishes are exceptional, bursting with flavor, and creatively composed. Plus, they have an excellent wine list and cocktail program. I like their homey vibe, service is always excellent, and they have an open kitchen, which I've always loved. Be adventurous with your palate and you'll be amply rewarded. This year, they were also awarded recognition, and duly deserved, by the Michelin Guide. 

A Tavola (Winchester)

This excellent Italian restaurant in Winchester is owned by Chef Joe Carli, who is very talented and personable. His Italian cuisine is as good as anything you'll find in the North End. The restaurant is relatively small and intimate, perfect for date night or a business dinner. Much of the sourcing is from local farms. I especially love their superb home-made pasta dishes, as well as when they have Duck Wings as a special. Their wine list concentrates on Italian wines, and there are many good choices. You also should check out their event list, which includes fun and tasty wine dinners and cocktail classes. Recently, they also introduced a special Pasta tasting menu on Wednesdays, but only for those seated at the chef's counter. 

Il Ponte (Woburn)
Chef Beni Kurti of Il Ponte has brought his deep passion, lengthy culinary experience, and charm to Woburn. It's a homey restaurant, with a casual elegance, and the Italian cuisine is top notch, from home-made pasta dishes to exquisite Neapolitan pizza. During this past year, I've thoroughly enjoyed so many different dishes here, such as the Lamb Lollipop Milanese. Their Swordfish Puttanesca, which is a Special all the time, is amazing, an ample piece of tender and moist Swordfish with a compelling puttanesca sauce. Service is excellent, the servers being genuinely personable and attentive, without being obtrusive. It's consistently superb and every person I've recommended has raved about their own dining experience.  

Row 34 (Burlington)

This year, I've decided to add Row 34 to my Top Favorites, as this seafood restaurant has continued to impress me since it replaced Island Creek Oyster Bar. Fresh seafood, from raw oysters and crudo to lobster rolls and fried clams. Every seafood dish pleases the palate, even something as simple as their delicious Tuna Melt. They have an excellent wine and cocktail program, and service is always top notch too. Whether I want a tasty lunch or a celebratory dinner, Row 34 doesn't disappoint, and is well worthy of being included in my Top Five.

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I want to now address four restaurants, which were "new" to me this year, and impressed me. One of these restaurants recently moved their location, and I hadn't dined there for several years, so I now consider it "new" to me. These four are definitely restaurants I want to dine at again, and which are worthy of a hearty recommendation. 

Karma (Winchester)

This high-end, Asian fusion restaurant is part of a small chain, with locations in Westford, Concord, Burlington, and Andover. Though each restaurant shares much in common with the others, they also have some of their own identity. They have superb Sushi, and many other delicious dishes, from Soup Dumplings to Wagyu Beef. They offer tasty and reasonably priced Lunch specials, a great way to experience their cuisine. 

Posto (Somerville)

Posto recently moved their location from Davis Square to Assembly Row. I hadn't been to the Davis Square location since before the pandemic, so had to check out their new location. And the food was just as delicious as I remembered, which is why it used to be on some of my prior lists of Favorite Restaurants. For example, their Roasted Garlic pizza was amazing, with maybe more garlic than any other pizza I've ever had. Thus, it has earned its space back as one of my Favorites. Posto has also recently opened a second location in the South End.

The Cormorant (Newburyport)

With a diner-like vibe, this small restaurant serves a killer burger and fries. The Brioche type bun was butter grilled, and was soft and flavorful. The large, smashed patties possessed a nice meaty, grilled taste, enhanced by the toppings, which added a touch of smoke and salt, as well as a mild sweetness. A top notch burger! The French Fries were also delectable, with a great salty crispness to them. They also serve alcohol, and I enjoyed their Bourbon and Cream Soda cocktail. They have other appetizers and sandwiches, but the burgers are certainly a star. I can't wait to dine there again.

Sung Kong Restaurant (Malden)

Though I haven't yet reviewed this spot, I plan to in the near future. The restaurant gives me a Chinatown vibe, and it's well known for its Dim Sum, which is available every day. I have enjoyed lunch there several times, and most of the food has been excellent, from the fried rice to the sesame chicken. It's very inexpensive as well, and they provide complimentary hot tea. I still need to check out their Dim Sum, especially as the menu is intriguing.  

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What were some of your Favorite Restaurants this year?

Boston Wine Expo: My Advice For Attending

The Boston Wine Expo is returning in 2026, for its fourth year, back at the Park Plaza Hotel, on Saturday, March 7 and Sunday, March 8. The 2-day event will feature over 100 participating wineries from all over the U.S. and select international ones as well. The new Expo is organized by Raffaele Scalzi, the Boston Wine Expo Show Director and Founder of Scalzi Hospitality Corporation. I've attended the prior Expos and want to offer some advice for attendees who plan to attend next March.

At the Expo, you'll be confronted with hundreds of different wines and spirits, which can be overwhelming. There's no way, in the limited, two-hour period of your tasting session, that you can taste all of the wines, or even a large percentage, so what should you do? What's the best strategy to handle this intimidating dilemma? What other advice should you know about attending such a large-scale wine event? 

Though many don't like to discuss it, there's always a contingent of attendees that go just to get drunk. I don't advise anyone to do this. Instead, have fun, taste wine, but don't over do it. You will want to remember what you experienced and tasted. Use this opportunity to learn about wine, to find new favorites, and to socialize with other wine lovers. If you just want to get drunk at the Expo, why not just stay home instead or go to a bar?

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What's my best advice for attending these Grand Tastings? Like many endeavors, the key is in your preparation. Don't just show up and drink, especially if you want to learn anything. Take some time and make a plan. I've attended numerous of these Expos and, based on my experiences, I'll help you make an informed plan so you can best enjoy the Expo.

Initial Planning

1) Your first decision needs to be which events you want to attend at the Expo. You have the choice of 4 Grand Tasting sessions, two on Saturday and two on Sunday. Each ticket costs $89-$93.08 (a slight decrease from last year). The Grand Tasting is the main event, where the 100+ wineries and distributors showcase their wines. If you can only go one day, I recommend going to Sunday as the crowds are smaller as Saturdays are usually the busiest day at the Expo. 

2) You should also consider attending one or more of their Tasting Classes, as they can be an excellent choice for more directed wine education in a more intimate setting. Twelve Tasting Class will be scheduled, but none of those seminars are yet listed. Once they are listed, I will provide some recommendations on which Tasting Classes sound the like most interesting. When the Tasting Classes become available, I suggest you buy your tickets early as seating is limited and seminars can sell out. 

3) If attending the Grand Tasting, the sheer number of wines available for tasting is intimidating. To make the most of your limited time at the Expo, you shouldn't just show up at the Expo and wander around tasting wine. You'll probably miss plenty of wines you wished you had tasted. Instead, I strongly recommend that you make a plan beforehand, deciding which wine regions and/or specific wineries tables you want to visit and taste. Check the list of Participating Exhibitors (which currently lists only last year's exhibitors) to see which wineries will be at the Expo and select a number you want to visit. The Exhibitors for 2026 will be announced in the near future. 

4) When choosing which winery tables to visit, I recommend that you don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. Never had Croatian wines? Then make an effort to venture to their table and try some of their wines, from Posip to Plavac Mali. Never had Greek wines, then check out their wines made from grapes like Xynomavro and Agioritiko. Seek out other wines from Portugal, Georgia (the country), Massachusetts and elsewhere. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different. Make the Expo an opportunity to explore the wide world of wine.

Pre-Expo Preparation

5) How will you get to the Expo? Remember that you will be tasting lots of wines so you may not be able to drive home safely. No one should ever drink and drive! So, if you can, take public transportation, book a nearby hotel room, get an Uber, or have a designated driver. Please don't drink and drive. That is the most important advice in this entire post. DON'T DRINK & DRIVE!!

6) Eat a hearty breakfast or lunch before going to the Expo. If you're going to be tasting all that wine, you should have a full stomach to help nullify some of that alcohol. If you go on an empty stomach, the alcohol will hit you harder and quicker, and you won't last long. There will be some very limited food available at these events, but it's much better to start off with a relatively full belly before you even get there. And after the Grand Tasting, you could walk somewhere close to have lunch or dinner, to continue soaking up all that alcohol. 

7) Dress comfortably, noting that there is always the potential you might spill wine on your clothes. So leave those white shirts, blouses, pants, etc. home. It's a casual event so there's no need to get all dressed up, though you are welcome to do so if you desire. Just beware of the possibility of wine spills. It's also very important to wear comfortable shoes as you will be on your feet for at least a couple hours, walking around the tasting rooms. 

8) Please don't wear perfume or cologne as they will interfere with your ability to properly smell the wines, and will also interfere with the ability of other people to do the same. It's very important for a number of attendees to be able to smell all of the aromas within the wines. That becomes so much more difficult when a strong perfume or cologne clouds their sense of smell. So please show consideration for your fellow attendees and don't wear it.

9) Make sure all your electronics, such as your camera and smartphone, are fully charged. It's a pain when your battery dies half way through the Expo and you are unable to take any more photos. You might also be posting to social media while at the Expo so you want sufficient power in your smart phone to keep you going for the while event.

At The Expo

10) When you are tasting wines, please spit. Every table should have at least one spit bucket available. Every sip you swallow adds to your alcohol level and if you don't spit, you'll soon find yourself intoxicated. Even small sips can add up quickly. Once you're intoxicated, all of the wines will start tasting good to you and you probably won't learn anything. Spitting is the only way to navigate through a large number of wines, trying to discern which new wines appeal to you. So spit, spit, spit! At the very least, minimize the amount of wines you swallow and spit out the rest.

11) While you're tasting wines, take frequent breaks to drink water and eat snacks to help cleanse your palate. There will be a few vendors selling snacks at these events, such as cookies and candies. Water is also necessary to stay hydrated and the Expo usually has plenty of free water available. All of this will help keep your palate sharp and also try to limit the effect of all that alcohol.

12) Carry some napkins in your pocket. They will help if you spill any wine, letting you quickly blot up such a spill. In addition, your wine glass is likely to get a little sticky after you've tasted a number of wines and a napkin can help clean off your glass for continued tasting. Plus, if you nibble on some food, an extra napkin can come in handy.

13) If you really enjoy a wine, ask questions about whether it is available or not. Unfortunately, not all of the wines poured at these events may yet be available in Massachusetts. If it's available, they should be able to tell you the name of the distributor. Write that info down as it will help you locate the wine later. You can go to your local wine store with that info and they should be able to get the wine for you.

14) If you find a new wine you enjoy, how will you remember it? You can take notes, writing down the name of the wine, or use your cell phone to take a picture of the wine bottle label. Nothing is worse than tasting a great wine but later forgetting its name. You will taste plenty of wines at the Expo so the only way to ensure you remember which ones you enjoyed are to take notes or pictures. Taking a photo of the label is easy and you'll be very glad later that you have a record of your favorite wines.

15) Bring cash or a credit/debit with you just in case you want to purchase anything at the Expo. There will be some food vendors selling their items, as well as other lifestyle vendors, selling everything from jewelry to culinary knives. Some of these vendors offer special deals for Expo attendees so you can save some money off their regular prices.

16) Most importantly, make sure you have fun!

A list of the participating wineries and distributors has not yet been released. Plus, the list of Tasting Classes isn't out yet. When that information becomes available, I will post another article with my own recommendations for the wine and spirit booths that Expo attendees should visit. 

Hope to see you at the Boston Wine Expo in the Spring!

Origins of Anadama Bread, a New England Classic

Are you a fan of Anadama bread?

Anadama bread (also known as amadama, amidama, ammy dammy, annadama, and yami-dami) is a New England specialty, a loaf bread primarily made with cornmeal, molasses and white flour, although it sometimes is also made with rye flour. With a darker color, it commonly has a nutty, sweet taste and a soft texture. It's not as commonly available nowadays as it once was, but you can still find it at some local bakeries, or you can make it yourself at home.

Its origins are murky, with several different stories about its creation, which generally lack any supporting evidence. For example, some sources claim the bread originated with the Native Americans, and their recipe was eventually adopted by the Puritans. Others claim the bread was created in the late 19th century, maybe in Gloucester or Rockport. There's also a fanciful tale of how the bread acquired its name, involving a lazy wife and her husband who ends up baking the bread. 

I'll provide some documentary evidence to try to better understand the true origins of Anadama bread, including what may be the oldest documented reference to the bread, which isn't included in any of the other articles about its origins which I have seen.  

Some sources claim that the earliest printed reference to Anadama bread (in any of its spellings) was in 1915, in a book, Dialect Notes. However, other sources indicate an earlier reference, a cookbook known as Reliable Receipts For the House Wife. The first edition of this book is from 1888, but that edition doesn't appear readily available, so it's difficult to know for a surety that it actually included a recipe for Anadama. And I have yet to seen any evidence to prove the 1888 edition included that recipe. However, we can be sure that the 3rd edition, published in 1900, does have such a recipe. 

Anadama bread is sometimes thought to have been inspired by brown bread. One type of Colonial brown bread was called "Rye-n'-injun," as it was made with a mixture of rye and corn meal (Indian meal), and sometimes sweetened with molasses. However, the bread was commonly steamed, as many lacked ovens to bake their bread. Later recipes for Anadama bread sometimes used a combination of rye, corn meal, and molasses, while other recipes omitted the rye or even the corn meal. 

My own research found an even older reference to those commonly put forth for Anadama, to one of its alternative spellings, "Amidama" bread. The Resident and Business Directory of Rockport, Mass. (1888-1889), provided a brief advertisement for the King Street Bakery, located at 12 King Street. The ad stated they were “Bakers of Soft Bread, Cake, Pastry and the Celebrated ‘Amidama’ Bread.” This indicates that Amidama bread was already well known at that point. It's interesting that this ad did not specifically indicate whether the bakery invented this type of bread or not. We also don't know how long this bakery has been making Amidama bread, and it's difficult to find any older Rockport directories online. 

More information about this bakery was provided in Bakers and Baking in Massachusetts (1909) by Arthur W. Brayley, noted that Eben Knowlton established a bakery in Rockport in 1848, although the name of the bakery wasn't provided. So, it's unsure whether Eben started King Street Bakery in 1848 or not. One of his sons, Benjamin H. Knowlton, was born on December 6, 1863, and eventually worked at his father's bakery. When Eben died in 1903, Benjamin became the owner, and it was said that his specialty was Amadama Bread (the first use of this other name for this bread). Unfortunately, Benjamin passed away in 1912. It's possible that Eben was the inventor of Amidama bread.  

Let's return to the Reliable Receipts For the House Wife (3rd edition, 1900), which was contributed by the Ladies of the First Baptist Church, Gloucester, MA. This edition is the only one available online, so we can't say for a surety that earlier editions included the recipe. Above is a picture of their recipe for Amidama bread, aka Johnston’s Brick Loaf, in the 3rd edition. It's possible that Amidama might be the first name for this type of bread, preceding its later name as Anadama bread. 

Some sources theorize, based on this reference, that Anadama bread originated at Johnston's bakery in Gloucester during the 1880s. However, when I checked the Resident and Business Directories of Gloucester during the 1880s, I didn't find any reference to Amidama bread or a bakery owned by a Johnston. It seems doubtful that a Johnston bakery existed in Gloucester during the 1880s.  

An intriguing article appeared in the Buffalo Evening News (NY), November 6, 1906, which referenced a prior article in the Boston Transcript. It included a couple new names for Anadama bread: the "epidemic bread" and "ammy dammy bread." The article was titled, Epidemic Bread, and it stated, “Some sixty years ago, says the Boston Transcript, the bread mentioned was by a skilled baker at Gloucester. This is the traditional receipt (sic), then a secret. I have good reason to believe it accurate. One cup rye meal, one-half cup molasses, one-half cup yeast, one pint lukewarm water, salt. Thicken with white flour is stiff as can be stirred with a spoon. The bread became famous. Summer boarders, mostly from Boston in those days, were known to plan its after use at the home table. From its great popularity it was humorously called ‘the epidemic bread.’ A little miss, unskilled in words, sent to the bakershop for a loaf, said, ‘Mother wants some of that ammy dammy bread.’ And it was known by this name ever after.” 

This article would seem to indicate Anadama bread originated in the late 1840s in Gloucester. However, there is a significant problem with the recipe that was provided in this article as it omitted corn meal, aka Indian meal, an essential ingredient for Anadama bread. The article also appeared to include the first written references to "epidemic bread" and "ammy dammy bread." If the bread had been previously so popular, you would have expected at least the term epidemic bread to have been printed earlier. 

The Dialect Notes, Volume IV, Part III (1915) included a section on “Colonial Cookery Terms,” which were "taken from old recipes preserved in the family of Miss Rogers or collected by her for use in the Chimney Corner Inn, the home of Deacon John Cooper, built in Cambridge in 1657, and now in possession of the Society for the Preservation of New England Antiquities.” One of the terms was “Ammy Dammy bread. A kind of loaf bread. Recipe from Old Salem Tavern.” This would seem to indicate that the origins of Anadama bread reached back to Colonial times. 

The cookbook, More Recipes For Fifty (1918) by Frances Lowe Smith, provided the recipe for "Yami-Dami Bread." This is another term for Anadama bread, and the first written reference for it. 

During the 1920s, a number of newspapers discussed the possible origins for Anadama bread, offering at least three different versions. It seems no one could agree on its true origins. 

The Bridgeport Times (CT), January 4, 1922, noted, “Amadama bread was first originated in Gloucester, Mass. by a Mrs. John S. Johnston who had a ‘bakehouse’ there in our forefathers’ time." She later gave the recipe to the Ladies of the First Baptist Church who published it in their ‘Reliable Cook Book.’ The article also stated that it was almost impossible to explain origin of name Amadama. 

The article continued, “... when Mrs. Johnston first introduced the bread housewives clamored for it and it became most popular. For this reason Mrs. Johnston called it ‘Epidemic Bread,’ which name was mispronounced by an ignorant maid in one customer’s home, who called it ‘amadama.” This later point seems to run contrary to the recipe provided in the Reliable Cook Book, where it was referred to as Johnston’s Brick Loaf (or Amidama Bread). 

Two years later, The Country Gentleman: For the American Farmer and His Family (May 3, 1924), discussed "Ammy-dammy Bread." The article stated, “In the days when the stagecoach was the only means of transportation between the towns, there was a tavern on the road from Salem to Boston that made and sold a certain kind of bread. It became so popular that one traveller told another and people even sent from the city for a loaf of what they called from its (word unknown) ‘Epidemic Bread.’ One day a little girl being sent for some, and finding the name too difficult to master, asked for a loaf of ‘ammy-dammy bread,’ by which it was known ever after.” The above recipe was also provided, allegedly, “the way the originator made it.”

This origin tale seems to reflect what was previously provided in the Dialect Notes, Volume IV, Part III (1915), especially the mention of the Old Salem Tavern. It also reflected some of what was provided in the Buffalo Evening News (NY), November 6, 1906, especially concerning epidemic bread and ammy-dammy bread. The recipe is also the same as provided in the Buffalo Evening News, which omitted corn meal, considered an essential ingredient in Anadama bread.

Five years later, the Morning Union (MA), November 22, 1929, published an article on Thanksgiving Cookery. It was noted that many of the recipes were acquired from the Native Americans, including “ammy-dammy bread” It continued, “Then there was ammy-dammy bread, the basis of which was yellow cornmeal. The following recipe is taken out of an old kitchen scrapbook, one that has been well thumbed by many generations of cooks. One half cup of yellow cornmeal; one half cup of molasses; one tablespoon of lard: one teaspoon of salt, and two cups of boiling water. After the mixture has become lukewarm add one yeast cake dissolved in a half cup of water. Now mix in sufficient bread flour—in Colonial days this flour was the home-milled product—to make a stiff dough. Let it rise overnight. In the morning stir down and divided into four baking pans. Again it should be allowed to rise, and then into the oven for 45 minutes baking.

This supports the prior claim that Anadama bread reaches back to Colonial times, and originated with the Native Americans. This article would be reprinted over the next several years in other newspapers in New England.

During the later 1930s, another origin tale arose, one which has become very prominent, although often slightly revised, in the legends of the origins of Anadama bread, probably because the story seems more interesting. The Centre Daily Times (PA), July 8, 1937, claimed the recipe for Anadama bread was over 200 years old, having originated with the Puritans. It was alleged that a man had a lazy wife, named Anna, who predominantly fed him plates of mush. One day, tired with all of that simple mush, the man decided to mix the mush with other ingredients, baking it into a loaf. He allegedly commented that he had to cook “because my Anna, dam ‘er, won’t.” Thus, his load eventually became known as "Annadammer" and then later it was shortened to "Anadama."

Later articles would repeat a similar tale of a man and his lazy wife, Anna, although the time period would be later, the man might be a fisherman, and the location would be Gloucester or Rockport. It's a fanciful tale, which likely has no reflection of reality, but people like a good story, even if it isn't true. 

The New England Yankee Cook Book: An Anthology of Incomparable Recipes from the Six New England States (1939) by Imogene B. Wolcott,  repeated the tale that a man, who was a fisherman, had a lazy wife, had to do his own cooking, and named one of his creation after his wife, “Anna, damn her.” It was also noted that "This is an old Concord, Mass., recipe." A recipe (pictured above) was included, although its source was a woman from Manchester, New Hampshire. 

The Bangor Daily Commercial (ME), October 16, 1940, had previously attributed the creation of Anadama bread to Concord, Massachusetts, likely basing it on information from the New England Yankee Cook Book. However, some readers claimed the newspaper was wrong, and that the bread was actually created in Rockport. A reader stated, “... the recipe was original with a Mrs. Knowlton of Rockport, Mass., and was kept a family secret for several years. I bought it frequently fifty years ago from their bakery." This connects to the prior reference of King Street Bakery, in Rockport, owned by Eben and Benjamin Knowlton, although that reference didn't mention a Mrs. Knowlton.  

The article also provided a recipe for “Annadama Bread," which is pictured above.

The Rutland Daily Herald (VT), August 10, 1948, published another version of the origins of Annadama bread. It claimed that a Cape Ann fisherman had a lazy wife who often didn't prepare anything for dinner. One day, the man tried to create something from mush and molasses, creating a tasty bread. He continued to make this bread, sometimes giving it to his neighbors. A neighbor asked him the name of the bread and the man decided to name it after his wife, "Anna, damn her." 

The Freeport Facts (ME), June 2, 1953, published a recipe for Ammydammy bread, and it stated the real name was Anadama Bread. It was also claimed that this bread  “... was first turned out by the Blacksmith Shop Pastries in Rockport, Mass.” This is the first mention of this bakery being involved in the story of Anadama bread. However, the evidence shows Anadama bread couldn't have originated at the Blacksmith Shop, which didn't exist until the 1940s.

In the 1940s, William and Melissa Smith owned a restaurant in Rockport called The Blacksmith Shop. At some point, they opened a small bakery to supply their restaurant with bread, including (and maybe solely) Anadama bread. In 1954, they formed Anadama Bread, Inc., and established a new, larger bakery in 1956. In 1964, they also formed a subsidiary, Anadama Mixes, Inc. The Smiths would apply for a trademark for "Anadama", claiming that the first use of the term was in 1850, and that the first commercial use was on July 1, 1876, although no specifics were provided. However, both corporations were involuntary dissolved in October 1983.

The origins of Anadama bread remain murky, but some clarity has arisen, especially pushing the date of the oldest known printed reference. From an advertisement in a Rockport directory of 1888-1889, the King Street Bakery, owned by Eben Knowlton, was noted as producing Amidama bread. Eben had been a baker since 1848, and is a potential candidate for being the inventor of Anadama bread. More research into the King Street bakery and Eben Knowlton could uncover older references to Amidama bread. 

What is your favorite bakery to get Anadama Bread?

2024 Tetramythos Agrippiotis Orange Nature: A Unique Greek Treasure

On my anniversary, I celebrated at Krasi, a Greek restaurant on Gloucester Street in Boston. It's one of my Top Four Favorite restaurants, and is always consistently excellent. Once again, I thoroughly enjoyed dinner, from Htipiti (spicy whipped feta, roasted red chili peppers, rigani potato chips) to Xtapodomakaronada, Kotoleta Lemonati (fried chicken cutlet, warm Cypriot potato salad, lemon caper butter sauce) to Portokalopita (orange phyllo cake, syrup, manouri ice cream), and more. 

Krasi has an incredible and diverse Greek wine list, with so many delicious choices. I've long been a fan of Greek wines, and you won't find a better Greek wine list anywhere else than at Krasi. With some suggestions from their Wine Director, Jeremiah Cates, I opted for a bottle of the unique 2024 Tetramythos Agrippiotis Orange Nature ($85).

The Tetramythos Winery was established in 1999 by two brothers, Aristos and Stathis Spanos, who had been involved in viticulture and wine production throughout their lives. Working with Panagiotis Papagiannopoulos, an oenologist, they began producing their first wines. In 2001, they began planting organic vineyards, and in 2004, they completed the construction of a new winery. The winery is located in Achaea, in western Greece. They grow a variety of native and international grapes, including Agiorgitiko, Black Kalavritino, Malagouzia, Mavrodaphne, Roditis, Cabernet Sauvignon, Merlot, Muscat, Sauvignon Blanc, and more. 

The 2024 Tetramythos Agrippiotis Orange Nature, which is certified organic and has a 11.5% ABV, is made from a rare Greek white grape, Agrippiotis (also known as Curisti). It grows in the Peloponnese peninsula and the Ionian Islands, and is known for its high acidity, low yields, and the ability to grow well even in challenging environments. Very few producers seem to be using this grape, and Tetramythos seems to best known for doing so. Papagiannopoulos was responsible for planting a small vineyard of Agrippiotis at Tetramythos, and eventually creating this orange wine.  

The origin of the grape's name is elusive, although there are a few theories. One is that the grape is named after the famed Roman general Marcus Vipsanius Agrippa. The name "Agrippa" may mean mean "wild horse" or "born feet first." Another theory is that it's named after Caligula's sister, Agrippina the Younger, who was also the mother of Emperor Nero. There's also a theory that the grape derived its name from the Apidia tree, a name from Greek folklore that referred to a wild pear tree.

This wine underwent skin contact maceration for about 20 days, and was fermented with indigenous yeasts. It was bottled unfiltered, unfined and with the addition of minimal sulfites before bottling. The wine has a fine golden hue, slightly cloudy, with an alluring and complex nose of citrus, dried fruit, and floral elements. The promise of the nose is fully realized on the palate, which is elegant and complex, with bright acidity and an intriguing taste. The fascinating and complex flavors include citrus, dried fruits, baked apple, subtle herbal notes, and a touch of salted nuts. Each sip brought something new and exciting to my mouth. It's a well balanced wine, with mild tannins, and a lengthy, satisfying finish. An excellent food wine. It's a compelling wine that mere words cannot adequately describe, and which must be experienced to fully understand its beauty and wonders. Highly recommended!

Drink more Greek wines!

Non-Rant: Embracing Food/Drink Friends

"There is nothing on this earth more to be prized than true friendship."
--Thomas Aquinas 

After the Thanksgiving holiday, having enjoyed two delicious dinners and still in an excellent mood, then I don't think today is appropriate for a Rant. So, instead, I'm posting a Non-Rant, highlighting something which makes everyone happy, and something which I probably don't devote enough attention on my blog. 

Let's talk about friendship.

“Of all possessions, a friend is the most precious.”
--Herodotus

It's a given that the circumstances surrounding us when we eat and drink will affect, positively or negatively, our perception of that food and drink. If you're vacationing in Europe, drinking local wine at a picturesque cafe, you'll probably think the wine is stunning, partially a reaction to your amazing surroundings. If you had that same wine at a dirty, noisy and crowded little restaurant, you might not enjoy it as much. The same applies to food as well, as dishes you enjoy at an exotic vacation destination may taste better than if you had that same dish at a local spot. 

Besides your surroundings, the people with you at the time will also play a significant role in your enjoyment. When you are dining with the people you most love, such as close friends, you're more likely to have a better overall experience. Your food and drink often tastes better because of those friends. 

“The greatest sweetener of human life is friendship.”
--Joseph Addison

As I have repeatedly said before, good food and drink is even better when shared. My best dining and drinking experiences have always been with good friends and/or family. I sincerely hope that you have at least one good friend who enhances your own dining and drinking experiences. I suspect many people who shared Thanksgiving with good friends enjoyed their food and drink even more. Maybe you should even thank those friends for enriching your life. I also hope that you do the same for your own friends, making their own food and drink taste better. Appreciate the friends in your lives and make your life even better. Without friends, your life is empty and shallow.

In addition, with inspiration and thanks to Gary Goldblatt, food-lover and friend, I want to note that being a good food/drink friend can also entail sharing your knowledge and experience with your friends. For example, you can introduce your friends to different cuisines or different wines. And hopefully they will reciprocate, introducing you to new food and drink experiences as well. And be willing to share your knowledge of food and drink with interested strangers as well, as they might then become friends.   

Cherish your food and drink friends, and try to be a better one yourself.

"Friendship improves happiness and abates misery, by the doubling of our joy and the dividing of our grief."
--Marcus Tullius Cicero