THE GREATEST BREW ON EARTH

I was recently privileged enough to spend some time in the beautiful environs of Utah. While the skiing was good (at least compared to out east) and the new flag inspiring, one of my favorite finds came as I was headed back to the airport to come home.

Just off the highway between Park City and Salt Lake City is Park City Brewing, a comfortable place to eat, drink, and recuperate from a hard day on the slopes or at the office.

With mylar igloos out front to facilitate dining al fresco even in a champagne blizzard and a small but complete brewing set in the back to facilitate the venue’s delicious malt-based creations, Park City Brewing offers locally-inspired and made beers, hard seltzers and other refreshing treats along with great comfort food. From malty and slightly sweet beer-infused pretzel mounds to Silvercreek bratwurst and chicken sandos that fill your mouth with flavor and just call out for a frosty following of one of the venue’s well-crafted brews to hand-crafted caramel corn with nuts, Park City Brew has far more than beer but the beers are worth the trip on their own! The Mexican lager is muy auténtico and their famed Powder Buoy pilsner pays tribute to the local weather patterns that have made the area so famous among skiers. They also offer their own root beer and a rotating raft of seasonal and experimental flavors- many of which get demanded again and again by regulars and visitors alike. 

Utah may claim the greatest snow on earth, but the beer is not so bad either, especially at Park City Brewing.     

BACK AT THE ‘BUD

While we have lost some great places in recent months (including Latina in my now native Needham), one of my favorite haunts from a lifetime ago is back and better than ever!

When I started my writing career, Davis Square in Somerville was a regular stop. And when I was not reviewing music at Johnny D’s (another dearly departed), I was hanging out and chowing down at the legendary Rosebud Kitchen & Bar

Though it had been slated to close, farm-to-table pioneer Chef Keith Sarasin has revamped, and reopened the 1941 dining car (which is listed on the National Registry of Historic Places!), bringing his years of Indian cooking experience to the menu of freshly-made, locally-sourced diner favorites.

From creatively-crafted burgers and creamy cracker-crusted mac n’ cheese to chicken tikka, tandoori-cooked Masala fries and mashed potatoes, and Indian veggie chili, the Rosebud now combines classic American comfort foods with inspired Indian infusions. No matter what you order, be sure to save room for their legendary desserts from nearby Petsi Pies or their new gulab jamun waffle and mango lassi parfait.

The Rosebud has also upped their cocktail game with help from NYC hospitality veteran Will Corado, who is using only fresh ingredients to craft such new signature standards as the Bombay to Boston old fashioned made with curry bitters and a chai espresso martini – all of which are only $10!

If you want more of Chef Sarasin’s masterful Mumbai-inspired meals, look for his pop-up restaurant Aatma or events hosted by his kitchen collaborative, The Farmer’s Dinner. No matter when you want great food – either American or Indian or both – The Rosebud has more than enough local flavor and international flair for any taste!                                

STAYING COZY WITH EVA

As temperatures drop, those of us who still want to dine al fresco are finding fewer options and opportunities.

Fortunately, one of Newbury Street’s hottest hot spots is doing all it can to keep you warm even when the weather is not.

As the overseer of one of the biggest patios in Boston, Eva has made its claim on the local dining landscape. But when that landscape needs shoveling, there is now no need to fear, as Eva recently installed not just heat lamps but also a handful of portable fire pits (each of which can be reserved for up to six guests and combined for larger parties), making outdoor dining even cozier than eating at most walled-in venues!

In addition to the seductive seating, Eva has also brought Chef Vince Carideo (of Barbara Lynch’s Sportello fame) to Back Bay. In addition to his famed handmade pastas (which can be served with a three-meat Bolognese or seafood-=based sauce, among other perfect preparations), Chef Carideo brings fresh Mezze platters, hearty soups, locally-sourced salads, and burgers made with beef, lamb, or falafel, as well as standout standards and the Eva supreme pizza, which combines fresh Italian meats with meat mushrooms and Marzano tomato sauce. 

For starving shoppers and wintertime walkers on the go, Eva also recently revealed a Belgian waffle stand, but the seasonal sippers like a warming mulled wine, sweet Stroopwafel cider, and chill-chasing chai chocolate will surely entice many to linger by the fire and stay for a meal.

It may be cold outside, Baby, but you can still stay warm and satisfied thanks to your chic friend Eva.          

COMMON TIME

Living in Needham, I am blessed with tons of great places to eat! And while I mourn the loss of Latina, I still love digging into pizza at Hearth, dining at The Farm House, hanging at Blue on Highland, and spending time with the Winiker Brothers at Cook, and I am now looking forward to the arrival of the Common Room, which is set to take the Venezuelan venue’s former spot.

Headed up by Tom Griffin of Brookline’s famed Hamilton and Needham resident Scott McCourt (among other local leaders), as well as Dave Dragani of Dante and Graffiti Pizza and Fred Zagami of Salem Food Market, the Common Room will be firmly nested in decades of food industry expertise and neighborly support.

From succulent steak tips and hardy burgers to mouthwatering wings and other game-watching faves, the Common Room will offer creative dishes that transform everyday ingredients into extraordinary culinary delights and offer special servings like prime rib on Thursdays and braised short ribs to kick off your weekend. And as Chef Francisco from Latina is apparently staying on, the transition will be comfort-able indeed!
As a toast to the neighborhood, the Common Room is concocting special cocktails like the Needham Rocket (which honors our historic mascot) and the One Punch (which rings the bell for Griffin’s pugilistic proclivities).

In addition to great food and drink, the Common Room is sure to become a favorite hang for fans of sports and other fun diversions. The big screens are up and there are already plans for trivia nights and live music as well!

Needham restaurants are consistently great. Now they will have more in Common than ever!    https://commonroomneedham.com

COOKIN’ UP A NEW SPACE in NEWTON

While I admittedly talk a better food game than I create, I still like to learn. That is why I was so bummed when Create-a-Cook closed and why I am so excited to see the space being revamped as Third Space Kitchen & Events.

I recently met owner Eric Brown and found that he also comes from more humble cooking stock. Having been in the tech world for most of his career, Eric went to the Cambridge School of Culinary Arts before opening Third Space in Groton and hopes to bring other amateur and professional chefs to teach and learn about food while building community and having fun!

The name of the place comes from the concept of a space that is neither work nor home but that is comfortable and productive nonetheless. Both Third Space spaces offer after school classes that are intended to imbue newer chefs with confidence in both their kitchen skills and creativity and evening classes that will work well for date nights and also as sources of great family-style meals that can also lead to networking and friend-making. 

Eric also hopes to involve area food-makers and even has plans to set up a podcasting area where he can continue the culinary community support he offers on the regional food forum Nashoba Valley Eats.

While he is already sourcing from Springdale Farm and looking for other independent food makers (which we also have in common!), Eric admits that not every meal will be seasonal and makes it clear that the recipes that involve out of season ingredients are meant to allow students to find favorites they can make work any time of year and to enjoy and learn about food just like Eric and I do!

thirdspacekitchen.com

FINE CULINARY ARTS

In the Boston area, we are fortunate to host some of the best cultural institutions in the world and some of the best food as well.

One of the venues that combines these two blessings is the Museum of Fine Arts, which has long been considered one of the greatest art collections in the world.

Recently, museum added a wonderful new acquisition in the form of chef Nicolas Boller who is been appointed Executive Chef for the Museum’s New American Café, Taste coffee bar, and catering services.

Chef Boller comes to Boston from New York City where he served as the executive chef for Barclays Investment Bank, and the popular thrill-ride RISE, where he helped develop menus and managed a scratch kitchen that served over 6,500 people a day!

He has also served as Culinary Director and Event Manager for the sustainable food company Scrappy Meals and also as Executive Chef at Saint Peter’s University, where he helped develop a “farm to table” program. He has also been involved with high-end events like the  MTV Video Music Awards and NBA Playoffs (something that Boston fans know well!).

Among the new sustainable and locally-sourced flavors Chef Boller is bringing to the Museum are roasted stuffed local squash, Iberian risotto, brick oven pizza, cheddar and chive scones, and a standout grilled octopus tartine! As befits the venue, Chef’s menu is expertly curated, his presentations artful, and his food enriching and satisfying and sure to bring people to the Museum on its own.

Speaking of other Museum attractions, Boston’s beloved John Singer Sargent will be feted with a special fashion-forward show starting October 8 and the recently-opened Strong Women in Renaissance Italy shifts the focus on this historically-artful time to the women who contributed as well.

Michel de Montaigne once observed that, “The art of dining is no slight art.” Where better to see evidence of the effort and love that goes into fine culinary creations than the Museum of Fine Arts?www.MFA.org

A LEGENDARY “GREASY SPOON” GETS EVEN HEALTHIER!

When most people think of diners, they may not think of healthy foods. However, as we have seen at the 50’s Diner in Dedham and at our favorite South Street Diner in Boston, such combinations can be deliciously feasible.

While they may be famous for their pre-Sox game hot dog extravaganzas, big burger board, expansive Benedict menu, and mind-blowing pancakes that rival their sibling restaurant – the Good Morning America’s United States of Breakfast champ North Street Grill – South Street has always had a fitter side that makes repeated visits not only attractive but can make you more so as well!

Among the Diner’s latest diet-friendly offerings are gluten-free and vegan chicken tenders and sausage patties that go great with their vegan French toast and pancakes – both of which are made with gluten-free bread, oat milk, and egg substitute yet retain all the fruit-topped flavor of the original option. South Street also offers vegetarian chilaquiles that are as authentically South of the border as the meat lover’s variety that brings people from South Boston and beyond.

For those who like to pack in the superfoods while taking advantage of our local bounty, the Diner is upping its seasonal menu savvy with their famed Pumpkin invasion- a hearty plate of pumpkin French toast with a side of freshly-made pumpkin bread and pumpkin coffee (hot or iced). 

If coffee is too traditional a diner offering for you, South Street also offers a wide range of beverages that ranges from milkshakes and raspberry-lime Rickeys to local beers and international wines. And while the mimosas stop at 1 AM, everything else is ready whenever you are.

While the North Street Grille may have won GMA’s battle of Boston breakfasts, South Street is still an award-winning local legend that rewards repeat repasts. And whether you want to follow your diet or go all out, the Diner has just what you want…and more!

BACK TO THE ROCKS

Though it is the home of the dramatically-inclined Beastie Boy progenitor Israel Horowitz and the Berklee-bound hero of the Academy Award-winning film Coda, and was a regular hang for legendary singer/songwriter Laura Nyro, Gloucester (which is also home to our friends at Pigeon Cove Ferments) may be better known for its fish sticks than its live music.

Soon. However, they that go down to the sea in ships will be able to come back to this historic and bucolic port town and rock out!

A new restaurant and performance space called The Cut is bringing over 20,000 square feet of food and entertainment space to Main Street.

With the help of Tom Clark (a veteran of House of Blues and Motown Café), talent buyer Randi Millman (who brought the bands to Johnny D’s and TT the Bear’s for decades), and producer Tony Goddess (who has worked with John Legend and local legends like Guster and The Cars), the Cut not only offers artists a place to play and record but also rehearsal studios for those who may not quite feel ready to headline just yet.

As for food, Chef Justin Plumadore’s gastropub menu will spotlight site- and season-inspired fare like beet carpaccio, fried chicken BLTs and fried oyster po’ boys, Szechuan salmon, flatiron steak and butternut squash and black bean enchiladas daily from 4:30-10pm, along with draught and bottled beers, hard kombucha, fine wines, and curated cocktails There is also an order-and-go window open from 11:30am-10pm for those who want to grab a bite sooner or hang out later.

Whether you can sing or not, be sure to make The Cut!

https://thecutlive.com

UNITING THE KINGDOM

Combining the famed food heritage and hospitality of Europe with seasonal local ingredients, Thistle and Leek also combines the culinary pedigree of the legendary Craigie Street Bistro (where chef/owners Kate and Trevor Smith first met) in a cozy and familial space that is (rightfully) winning awards and accolades all over.

The Smiths’ united heritages are not only reflected in the name (thistle and leek being the national symbols of their ancestral homelands of Scotland and Wales), but also in many of the handmade décor elements (including items made by Kate’s Scottish màthair)  The handcrafted menu features creative takes on traditional British, American, and more international favorites like toasted sesame focaccia, smoked maitake mushroom salad, bok choy or octopus a la plancha, Coronation chicken, pork schnitzel, whole wheat garganelli with braised rabbit, and, of course, housemade chips. The hand-selected wine list can be professionally paired or personally explored and Thistle & Leek’s own housemade ice creams end any meal off well!

As another nod to the Smiths’ heritage, Thistle & Leek offers Sunday suppers that feature hearty favorites like roasts and soups that will make a visit to Thistle & Leek even more inviting! There are also plans for special cook-at-home holiday meals as wellAs it is tucked right alongside the trolley tracks in Newton Centre, Thistle & Leek is a great place to take a break after a hectic day at work but is also worth hopping on the train or raking whatever means of transport you need (double-decker bus, perhaps?) to explore and enjoy! 

www.thistleandleek.com

A MOTHER OF A SEQUEL

While I recently raved about the long-lasting literarily-linked legend that is Harvard Square’s Grendel’s, I am just as excited to go back to the Square to check out its new sibling site, the Sea Hag.

Named for another character in the Olde English classic, this just-as-cozy and satisfying spot offers comfort food faves like fried pickles and calamari and Grendel’s legendary French dip along with scallop ceviche, a “messy” cobb salad topped with a fried egg, a grass-fed steak (available as a dinner or in a sub), and creative takes on arancini, Caesar salad, and other items that are sure to keep you coming back. 

While the broad but uniformly-delicious menu may make it difficult to decide among the many mouthwatering dishes, it may be even more difficult to pick between the sweet and savory sisters. That being said, as its name might imply, the Sea Hag seems to lend a bit toward fish and there are plans afoot for live music and other offerings that may help you decide, at least on some days.

From morning coffee and homemade muffins and scones to late-night snacks and all the vibe that Grendel’s has been delivering for decades, The Sea Hag is surely a great addition to the Harvard Square scene and one that will remind you of its glory days of yore.

Don’t hwaet to go! 

www.seahag02138.com / www.grendelsden.com