The Top Basement Around: 51 Lincoln reveals Tasting Room (Originally posted 11/15)

 

For nearly two decades, Chef Jeff Fournier has quietly established his reputation as one of the area’s most creative and confident chefs. From his famed watermelon steaks and cookies and milk palettes to the bold paintings with which he decorates his pair of popular Newton eateries – 51 Lincoln (www.51lincolnnewton.com) and Waban Kitchen (www.wabankitchen.com) – “Chef Jeff” combines his own French-Armenian heritage and with culinary explorations from Asia to Italy to Latin America. Throw in training from such legendary colleagues as Hans Rockenwagner and Lydia Shire and the best of what local farmers and purveyors have to offer, and you have the fixin’s for one heckuva dining experience!

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The REAL McCoy – Dunn Gaherin’s offers authentic Irish…and MORE! (Originally published 11/14)

Having lived for a spell in South Boston (a.k.a., “Southie”), I thought I had had my fill of Boston Irish culture.

Little did I know that I would find what is perhaps a more authentic example (sorry, Mr. Bulger!) in Newton!

From the outside, Dunn Gaherin’s (www.dunngaherins.com) looks a bit out of place, with its chalet-style architecture amidst a mixed residential and industrial area. Inside, the surprises continue….

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It’s Hip to be Squares – 3 Squares sets the table morning, noon and night (Originally published 11/13)

With its great schools, plentiful public parks, and more hairdressers, banks and chic consignment stores than even it knows what to do with, the town of Needham continues to be a hot market for old pros and new families.

Finally, there is a new restaurant worthy of all of them that is also bringing people from other ‘burbs and beyond.

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Just Like Nannie Used To Make…And Still Does! (Originally published 7/13)

For generations, Johnny’s Luncheonette in Newton Centre (www.johnnysluncheonette.com) has been serving some of the best comfort food to some of the savviest clientele this side of Jack & Marion’s.

It may be small wonder, then, that for their newest menu additions, they went back a few generations to the food that inspired them.

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