Author: Matt Robinson

TWO GREAT TASTES THAT TASTE GREAT TOGETHER

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As a fan of diners and of local establishments with long histories, I have long been a regular at Johnny’s Luncheonette. 

For over 30 years, Johnny’s has been a staple of the Newton Centre community, drawing people in from far and wide and catering to such legends as David Mamet (who I saw there myself!) and the Kennedys.

With such worth-the-visit plates as the LEO (lox, eggs, and onion) omelette, avocado fries, an elegant burrata avocado toast, big, beefy, biohack-free burgers (including one made with fresh felafel), the Larry David (the good one- with pastrami with Swiss, of course!) and the corned beef-packed Langley sandwich that hearkens back to the eatery’s own history, as well as always-fresh and flavorful menu additions sourced from Johnny’s many farm friends, Johnny’s has something for everyone whether you want a wholesome family meal or a Formica conference table for an important meeting.

If you need more form the Johnny’s family, head over to the equally legendary Cabot’s Ice Cream which the Johnny’s team recently took over. Though the management is technically new, longtime owner Joe Prestejohn is still scooping a few shifts a week and the offerings are as wonderful and varied as ever- ranging from mile-high pies to their signature ice cream cupcakes and banana wheels, the almost fatally rich Chocolate Homicide, and the two-quart Newtonite that has ended many a local’s meal. Speaking of meals, Cabot’s also offers everything from Belgium waffles to hot turkey dinners- ‘cause you need to have something to have dessert after!

Drop by one whenever you are in the area. Or, heck- drop by both!

www.johnnysluncheonette.com / www.cabots.com

WOW- That’s a great chip!

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Now that our friends at the Spicy Shark have been featured on the hit (and HOT) show “Hot Ones,” I thought I would take a moment to seek other spicy stars before I head up to the second annual New England Hot Sauce Fest on July 29.

I quickly came upon Chipoys, a set of chips that packs in extra crunch, flavor, and…best of all…heat!

Instead of settling for such standard selections as sour cream and onion, BBQ, and cheeses of all categories, Chipoys combine the best of all worlds, mixing these and other flavors into newer, bolder ones. Plus, they come in a unique rolled format, which ensures added crunch and maximum flavor in each bite.

As with Shark’s long line of products, Chipoys come in multiple levels that range from spicy ranch to the aptly-named fire red hot, all of which are based on authentic Mexican recipes and most of which come with a twist of lime that brings tang to the tightly-rolled tortilla chips that also pack in more crunch per bunch. And with just 160 calories and one gram of sugar per serving and no artificial flavors, colors, or preservatives, you can enjoy a bunch pretty much whenever you want!

Cjhpoys currently come in both 2- and 4-ounce packages and will soon be available in a more sharable 10 ounce size, so no matter what your favorite flavor or how many mouths you need to fill, Chipoys has enough spice to fit the bill 

https://chipoys.com

GOOD MORNING, BEST BREAKFAST IN AMERICA

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Well, it is official- As we have long known, now all of America knows that North Street Grill does have the best breakfast in Boston!

In fact, it has been certified by no less an authority than the nation’s #1 breakfast-time program Good Morning America.

A few weeks ago, North Street ‘s Robin Sidell went against its equally legendary (and deservedly so!) sibling restaurant, Sol Sidell’s South Street Diner in a head-to-head competition for Beantown breakfast bragging rights. Pitting her Banana Bourbon French Toast against her brother’s Boston Cream pancakes.

After showing who the saucier Sidell sibling was, Robin went to New York (with Sol selflessly serving as sous chef) to the United States of Breakfast finals, where a panel of judges that included celebrity stylist Carsen Kressley, savvy Shark Barbara Corcoran, chef and food judge Leah Cohen, and food fanatic Adam Richman tasted, tested, and titled the four best breakfasts in the nation.

In addition to its triumphant toast, North Street offers everything from enormous omelets made with all fresh ingredients and a panoply of pancakes that range in fillings from blueberries to Boston cream to a slew of satisfying salads, a bevy of big burgers, their bananas banana bread and a full bar that features “adult” milkshakes that will cure any night-before debauchery and get every day off to  a great start!

As it is right along the Freedom Trail, the North Street Grill has long been a favorite for locals and tourists alike. After their strong performance on GMA, however, more people may line up for their brunch than que for the nearby Paul Revere House. In so doing, they will be able to taste the toast loved ‘round the nation and experience the true flavor of Boston!

https://bestbrunchboston.com / https://southstreetdiner.com

ANOTHER ROUND AT THE WINERY

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In its never-ending quest to give area food, wine, and entertainment fans what they want, City Winery is offering a new program that will bring all of these and more to more people than ever by encouraging what some may say is the sadly lost art of of sharing.

As part of their new “Pairing is Sharing” dining experience, the food and beverage teams at City Winery have combined forces to combine small plates that show off their big-flavored wines through a dining experience that is guided by the diners but supported by the staff.

Tapping into top winemakers like North Coast, Sonoma Mountain, Windrem, and City Winery’s own wines from their hydroelectric-powered facility just north of New York City, the sharable selections options include charcuterie and oysters, charred octopus, Wagyu Sliders, triple cream brie, as well as a mushroom-pocked pizza known as the ”Fun-guy” flatbread. All of the wines are tapped fresh from stainless steel kegs and all the equally elegant edibles are prepared and delivered fresh to enhance the experience all the more!  

For those who want to enhance their experience even further, the Winery recently rang in Ringo Starr’s birthday and will soon be hosting the legendary likes of Lisa Loeb, Dickey Betts, Holly Near, Bebel Gilberto, Lalah Hathaway, Cowboy Mouth, and Jon Cleary & His Absolute Monster Gentlemen, as well as bartending classes, comedy shows, and trivia nights.

Despite the name, City Winery has been offering much more than wine for many more years than some of the wine you drink has probably been around. If someone has not shared it with you yet, be sure to reserve a table for Pairing is Sharing and make it a night of wine, friends, and song!

https://citywinery.com/Boston

MAINE-LINING FLAVOR

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In New England, we are blessed with some of the best food and drink makers around. Among my favorites are Kane’s Donuts and UFO beers. And while these two companies may seem to share little more than a home state, believe me- When they combine forces- Look out!

Through the month of July, this dynamic duo is proving that one plus one can be way more than two with the debut of their limited-edition Maine blueberry donut. In addition to featuring the mind-melting cake-style donuts found at either Kane’s in Saugus or downtown Boston, the new offering adds fresh Maine blueberries (another reason to celebrate life in this area) and a reduction of UFO’s Maine Blueberry beer that takes out the alcohol while enhancing the flavor that much more for fans of all ages!

If you have had more blueberries than Sal, Kane’s still has you covered with their gluten-free Lime Rickey donut that comes loaded with real lime and topped with Kane’s legendary glazes, a vegan glaze-glistened Funfetti donut with patriotic sprinkles, the chocolate sauce and marshmallow-slathered S’mores donuts, and creamy, fruity Watermelon donuts that look and taste almost like the real thing!

If you want to enjoy UFO and its sibling sippers from Harpoon with another fun summer tradition, Harpoon has also partnered with HubSportsBoston to open a set of pickleball, shuffleboard, and cornhole courts that will offer lessons and leagues for new and experienced picklers and that will also feature selections from its League line of lower-alcohol beers.

Summer in New England offers many special treats. Fortunately, two of them are just over a mile apart and make for a perfect pairing, with pickleball or alone.
www.kanesdonuts.com / http://ufobeer.com / http://harpoonbrewery.com / https://hubsportsboston.com

JUST WHEN YOU THOUGHT IT WAS SAFE TO USE CONDIMENTS…

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For those of you who did not catch their fin-ny feature on the hit show Hot Ones (check around minute 11) or hear me raving about how good their sauces are and how much good they do for the environment and the oceans, there will soon be another chance to eat the heat and try the ever-growing line of deliciously devilish sauces from The Spicy Shark.

On Saturday, July 29, the Shark and many of his fiery friends will return to the Smuttynose Brewing Company in Hampton, NH, for the second annual New England Hot Sauce Fest. 

Hosted by Bella and Dark from Heat 101, the event is a family-friendly opportunity for those who live to feel the burn will be able to sample the wares of the Spicy Shark (who helped found the event) and over 30 other locally-sourced heat-seekers as well as food trucks, great music, and, of course, hot food-eating contests and Smuttynose beer.

Speaking of spicy food-eating contests, the Festival will offer an opportunity to at least watch others try the world’s hottest pepper (appropriately called “Pepper X”), which surpasses even the renowned Carolina Reaper in terms of heat!

As always, Spicy Shark is donating the majority of proceeds to the Blue Ocean Society and the Seacoast Science Center to support their vital efforts to protect our oceans and foster environmental education about sharks and other spicy species.

Tickets are available at www.newenglandhotsaucefest.comhttp://www.newenglandhotsaucefest.com and while the main event runs from 11-5 but VIPs can start smokin’ an hour early!

For more info about the Shark’s spicy selections, surf over to www.TheSpicyShark.com.

WINE-DING YOUR WAY THROUGH SUMMER

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As his recent Wednesday night wine pairings have proven so popular, Harvard Square’s resident hospitality guru and wine expert Bertil Jean-Chronberg (who also enjoys a following around the world) is again expanding the offerings at his food and wine emporium Bonde (again with an “e”). 

Having kicked off with a French food-filled Bastille Day party on July 14, Bonde will host special tastings for eight people every other Wednesday through September 27, from 7-8:30 PM that will feature flights from some of the world’s finest organic and biodynamic wineries paired with sushi, sausages, French baked goods, and, of course, fromage.

As a proud native Frenchman who has worked in hospitality for 40 years, Bertil knows a great deal about food and wine and even more about how to make guests comfortable and to share his vast knowledge in a comfortable, convivial way that edifies even the most experienced imbiber. That is surely why his events continue to prove so popular and why it would be wise to register soon at www.bondewines.com and to keep an eye not only on his event calendar but his legendary wine publication, Zero-Two-Wine-Three-Eight (which is a well-poured pun on Bonde’s zip code) and other community-serving programs like the Black Donkey project that helps children in need.

Speaking of events, Bonde will also be hosting weekly wine garden parties no Sundays from 11-5 where guests can take in the Tour de France and tours of Harvard while enjoying wines from various regions (including New England on August 6!).

No matter when you go, it is always wine o’clock at Bonde and that is a wine-derful thing! www.bondewines.com

IS THIS A STEAK KNIFE I SEE BEFORE ME?

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Before I wrote about food, I wrote about Shakespeare and have been a fan for many years. I teach about him in most of my English classes and see every production I can.

Among my favorites is the story of Macbeth- the noble lord who climbs to the heights of power through murder and deception only to fall to his doom.

While I have seen performances all over the globe, one of my favorite Shakespeare companies is Boston’s own Commonwealth Shakespeare. That is why I am so looking forward to seeing their outdoor production on Boston Common which runs through August 6.

Years ago, I was asked to prepare pre-performance presentations about their play. This year, Comm Shakes his offering another special treat- a dinner and show package that involves the popular partner Boston Chops. In Downtown Crossing. 

For a $200 ticket (half of which is tax-deductible and which includes tax and gratuity), guests will be seated at Boston Chops between 5 and 6:30 to enjoy a special prix fix meal that offers options including Wagyu dumplings, pan-seared Atlantic salmon, and pappardelle Bolognese. And while the dessert options of crème brulee and toffee pudding are both worth visiting Boston Chops on their own, the real finishing touch will be seats in the CommShakes Friends section to enjoy the evening’s performance of this terrifyingly timely tale.

Whether you want to dig into a delicious steak dinner or a timeless drama, an evening with Boston Chops and Commonwealth Shakespeare is a Tony evening indeed!

www.bostonchops.com / www.commshakes.org

Burning with a Desire to Help

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With the Greater Boston Food Bank bringing their Fresh Fest back, I thought it a good time to talk about other food-related organizations that are doing what they can to help eaters in need.

The appropriately-named Good Charcoal Company partners with local communities nationwide to sponsor free weekly BBQs for those experiencing food insecurity. To date, they have provided over 32,500 meals for free across the country and have a goal of 100,000 by the end of this summer!

To help them reach that goal, all you need to do is buy their coal.

Fortunately, not only is the Good Charcoal Company’s charcoal good, it is also good for the world in other ways- for while it helps feed happy families and hungry neighbors in the United States, it also unites and supports the farmers in Africa who provide the wood and improves the lives of that region’s regal cheetahs by clearing grassland overgrowth that prevents their food from flourishing. In fact, Good Charcoal is the first and only charcoal sold in the U.S. that is certified by the Forest Stewardship council!
As it is 100% free of harmful chemicals and made from sustainably-harvested acacia (which is denser than even oak and hickory!), it burns hotter, longer, and cleaner, allowing you to use less and keep your air and your food cleaner and healthier and your time over the grill shorter, so you can enjoy more of your time with family and friends while knowing that other families (both human and feline) are also benefitting from your pit mastery.

While we all enjoy our summer celebrations and time outdoors with people we may not have seen in months (if not longer), it is important to remember those who do not have such privileges and do what we can to help them enjoy more as we enjoy all that we have. 

If a charcoal can remind us, that’s pretty good indeed!

thegoodcharcoal.com

The Shark Has Shed Some Skin

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Since the latest (and potentially hottest) Boston Hot Sauce Festival wrapped up, many area heat seekers may be coming down from their habanero high.

Fortunately, nobody told our friends at Spicy Shark!

In their continuing quest for the best and the brightest mouth igniters, the NH-based sauce bosses have taken a page from an ancient Indian cookbook to come up with their new Mako Snake hot sauce.

Using a Masala base, Mako Snake adds other infamous (but beloved) ingredients like Ghost Pepper, Carolina Reaper, and Habanero to create a taste that is as mythical a mashed-up mouth melter as its name would imply. And though it has only been recently released, the Snake already has fire-breathing fans from Manchester to Mumbai.

As the Scovie Award-winning Shark line runs along founder Gabe DiSaverio’s own five-fin heat scale from such “introductory” entries as their heated honeys and syrups, better-than-Buffalo wing sauce, and gentle Nurse Shark jalapeno sauce to the Caribbean Reef Shark Scotch Bonnet sauce, the Spicy Shark is a great source for fans of any level of heat or style of saucing. 

For those who are new to hot sauces, DiSaverio recently released a family-friendly (and naturally food-minded) book that the kids can read while the parents weep tears of spicy joy. On the other side of the spice scale is the Shark’s “six-fin” set which includes the Mako Snake and also the premiere super-spicy sauce known (not just locally) as “Hammah Gatah.”
Whether you have fins to the left or right of the scale, you are sure to enjoy some of the best (and hottest) sauces this side of the White Mountains (or the Himalayas)!

Speaking of which, watch for the Shark at fairs and festivals throughout New England and at your favorite markets (or at least the ones that should be your favorites!). 

 www.thespicyshark.com