Main Courses

FUN, FANTASTIC, AND FLEXIBLE

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It has been a bit since I raved about Neroli Italian restaurant and market in Westwood, but they have so much going on, I just had to update people!

As a family-owned establishment, Neroli prides itself not only on family-inspired recipes and friendly, comfortable service, but also on offering something for everyone.

As January is a time to eschew alcohol for many, Neroli is currently offering a number of booze-less beverages in addition to their full bar and world-wide wine list, including an espress-no martini that has all the flavor and fun without the guilt.

Speaking of flavor and fun, Neroli is also making it more appealing for people who cannot enjoy alcohol ever to come by offering free kids meals throughout the month as well.

If you don’t have kids yet, you may be able to head that way if you are lucky enough to grab a table when the incomparable Winiker Brothers perform at Neroli February 13 and March 20, but the most romance-friendly offering may be their three-night Valentine’s Weekend Extravaganza!

That’s right! Realizing that many of even their most devoted fans (including yours truly) are busy on weekends, Neroli will be offering a special Valentine’s Day dinner not just on the day itself but also on the days before and after, making it easier to fit not only delicious food but also romance into your schedule and your life.

Be sure to check out http://neroliitalian.com soon (and often) to see what else they have in store and be sure to drop by their store for fresh Italian food and drink any time of day.

PASS THE BEANS, EH?

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As a new-old administration settles in with an eye towards hindering the immigration that made (and continues to make) this country great, many are thinking of making a run for the border.

Fortunately, for those of us who get turned away, there is a great way to get the taste of Canada without having to apply for citizenship.

In addition to all of the great maple products that we have discussed in past segments, there is the proud family tradition of Clark Foods.

Having started with three employees and a dream in Montreal, Clark Foods has grown into our northern neighbors, largest diversified food, and enterprise.

And nearly 150 years after his founding, Clark Foods continues to produce some of the most diversely delicious foods on either side of the border!

Though the categories in which they play are rather humble and include such things as soup, gravy, and canned meats, their continued innovation continues to impress.

Take, for example, their line of gourmet baked beans. While we Bostonians think we have a corner on the market, we can clearly learn a thing or two from the Clark family, who have taken baked beans to new levels with flavors like Buffalo style, peach honey habanero, maple chipotle (made with real Canadian maple, of course), and a root beer flavor with fancy molasses and spices that is great right out of the can!

Canada has given us many great things- from peanut butter to poutine to ginger ale and smoked meat to hockey and my second-cousin a few times removed William Shatner. When you need something yummy and nutritious to go with any of these things, the name to know is Clark.

DIGGING A NEW EATING DESTINATION

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Though I have been hanging out at Cambridgeside since it was known as the Galleria and Lechmere was more than just a stop on the recently-expanded green line, I had never considered it a place to go to eat.

Recently, however, that has changed with the opening of CanalSide Food & Drink at CambridgeSide.

Anchored by a central bar that offers big-screen TVs, trivia and musical BINGO, its own DJ, and other fun reasons to take a break from shopping and gather with friends, the expansive upgrade on the traditional food court offers everything from Asian to Mediterranean to New Zealand-ish and plenty of space to enjoy it all.

At the bar (which also has waterfront views) you can enjoy beers and ciders from such regional faves as DownEast, Trillium, and Lawson’s, as well as an international selection of wines by the glass and such top-shelf tipples as the C-Side Sling with Don Juan tequila and Tomatillo and the Zima 2K – another callback to an earlier era made from Ketel One Grapefruit and Rosé.

When it comes to food, its hard to go wrong, but among my most recent faves have been the baked felafel wrap from Anoush’ella, the arugula-topped bianco verde pizza from Lala’s, the miso ramen from Sapporo, and a steaming cup of cacio e pepe from DalMoros pasta. No matter what I get, I always leave room for either some chocolate kookaberry ice cream from Far Out or a cream puff from Beard Papa’s (or maybe both!). 

If I am in a rush to grab a gift elsewhere in the mall, I can always stop by Caffe Nero, Juicygreens, or Teazzi for a liquid pick-me-up, but the food has been so consistently good and the activities so fun that I have often found myself going for a meal and maybe picking up something in the shops between courses.

To see what is new in and around Cambridgeside, go to www.cambridgeside.com.

THE NORTH SIDE OF HEROISM

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We have often spoken about how Sol Sidell has used his South Street Diner near South Station to host special events that bring the community together. From hot dog parties when the Sox season starts to fundraisers for various groups and organizations (including Boston Senior Home Care, for whom he served as VP for 10 years), Sol’s heart is open as long as the diner is – 24/7.

On the other side of town, however, is another Sidell sibling who also does more than their share.

Having recently represented the region in Good Morning America’s United States of Breakfast finals, Robin Sidell of the North Street Grille was recently feted by Action for Boston Community Development (ABCD) as a Community Hero for her work on behalf of the organization and the tens of thousands of community members who benefit from its programs and support with food insecurity, housing, job training, and more. She prepares meals for the elderly multiple times each month and has made her place a safe and satisfying stop for neighbors from all over.

As anyone who has enjoyed a meal at Robin’s place knows, food insecurity is never an option at North Street! The portions are huge and every bite is better than the one before. And while her URL is bestbrunchboston.com, the Grille is a great place for any meal at any time (8-4, that is)! Whether you try the Nutella French toast sticks, the truffled lobster mac & cheese, a sandwich or salad, or the anything from the massive burger and Benedict menus (which are also signatures of Sol’s South Street site), you are sure to leave stuffed and smiling, especially if you try one of Robin’s ridiculous milkshakes (without or without grown-up sauce). Even in winter, the Grille is worth trekking the Freedom Trail to find (especially as the line might be a wee bit shorter)!

Boston is blessed with great food places run by great people and the Sidell siblings are always at the top of that list. 

Please support them so they can continue to support others!

BABKA BLUE-Y!

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Though I still miss Galit’s Treats in Newton Centre, the growing family of Bakey bakeries has helped ease the pain with their delicious menu of babkas and other bodacious baked goods.

I really can’t get enough of this place and have made their locations in Boston, Brookline, and Newton regular hosts for business meetings and social gatherings. I have also brought their colossal creations to many friends and colleagues and they are always a hit!

While many line up at Bakey for their freshly-made chocolate babka, I recently found an alternative that rivals this fan favorite.
Made with locally-sourced fresh fruit and evident love, Bakey’s blueberry babka is a sweet treat that is good from mouth to bloodstream. I often pick one up to nibble on (Who am I kidding? It is gone in a flash!) for dessert after enjoying one of Bakey’s great bowls and salads (like the scrumptiously healthy lentil and beet or chicken spinach) or when I am picking up treats for family and friends and have been known to buy more than one so I can enjoy one when I reach my destination.

While I heard that an apple babka is also in the works, you really can’t go wrong no matter what you choose!

If this latest addition to a line of glutened greatness that also includes Bakey’s famed broissants (babka-based croissants) and their nutrition-packed Muesli roll inspires you, perhaps you might want to try your own hand under the tutelage of Bakey’s master bakers at an upcoming class. On September 24 and November 6, challah will be the theme and December 4 will be the next babka workshop. All classes take place from 6:30-8:30 PM and tickets and information are available at www.bakeybabka.com.

BRINGING IT ALL BACK HOME

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Though I grew up in the Merrimack Valley, my writing career first took root when I lived in Marblehead.

And when you consider that my family shopped at Shubie’s all the time, it may be no surprise that I now write about great independent food makers.

As they have been around for over 75 years, it is a safe bet that I am not the first person to fall in love with the wonderful wares of independent makers with help from the Shube family. 

From freshly-prepared foods, handcrafted salads and sandwiches, and customized cakes at their recently-renovated Foodbar to candies and treats from other local legends like Harbor Sweets and a wide selection of gifts that includes great books to wine and spirits from around the corner and around the world, Shubie’s has everything you need to feed your family, sparkle a party host, and find a new favorite every time you visit! 

If you need help finding new favorites, be sure to take suggestions from third-generation Shubie, Dougy. 

If you need help finding great food for more than just yourself, Shubie’s also carters and consults on menus that are perfect for any occasion. And while a visit to the store is always fun, Shubie’s also offers online consultation and ordering and can deliver even to far-flung festivities beyond the beaches and beauty of the North Shore so you can keep enjoying even if you do not live nearby anymore (though I hope to go back soon!).

GREEK REVIVAL

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As it was once called the Athens of America, it makes sense that Boston is at the forefront of the Greek revival that appears to be running through the restaurant space like an Olympic (or Boston) marathoner.

And while many popular places have followed, the Farm Grille & Rotisserie in Newton and its sister store, Greek International Market in West Roxbury, have been leading the pack for over 25 years.

Whenever I want to get my Greek on in a fresh and friendly flash, a visit to the Grille always fits the bill(e). But when I want to get the authentic ingredients that make this family-run restaurant and caterer so great or to explore the larger realm of Hellenistic hunger helpers, the Market has all I need….and MORE!

In addition to freshly-imported Greek spices and wines (including Retsina) to imported meats and other prepared foods (including their famed octopus salad!), as well as hand-crafted cheeses and Greek yogurt, an olive bar and enough olive oils and Greek pastries for the Spartan army, the Market offers honey-based health and beauty aids, toys and gifts, and customized gift baskets that are perfect for any occasion. 

Speaking of occasions, the Market has an Aegean Sea-full of fish and a farm-full of plant-based options that are perfect for Lent or just for eating healthy! And Proprietor Katerina Iliades recently debuted a line of children’s clothing for communions and baptisms that will be on display at a VIP fashion show on March 23 at the Maliotis Center in Brookline!

Everyone seems set on catching the healthy and delicious Mediterranean diet train. As is true of so many other things, we in Boston are ahead of the curve, thanks in great part to the Iliades family and their great pair of places to eat.    

READY FOR ANYTHING (and I mean “ANYTHING”!)

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As the world continues to spiral into disarray, more people are abandoning the status quo and finding ways to survive out of the office and off the grid.

One of the best of these is Eric Christianson, a former Army Ranger who left the rat race of New York for the natural wonder of the American wilderness where he founded and runs Nutrient Survival.
Though many of their products offer nutrition that has served Special Operations soldiers and other well-prepped people, Nutrient Survival can also help everyday people prepare for every day. 

From ready-to-eat meals like oatmeal, egg scrambles, and even lasagna to powdered veggies that include all the taste and nutrition of the real thing (if not more!), to coffee and immune-boosting tea, Nutrient Survival has everything you need to survive in the canyons of the Sierras or the canyons of steel. They even offer a brain care line with a patented power pack of over 40 essential nutrients, omega-3 fatty acids, and other mental-stabilizing stuff that can keep you on your game and maybe get you off our meds and that can surely keep your mind as sharp and tuned as your body.

If all of this sounds a bit much, Nutrient Survival has a wide range of sampler sets that can help you prepare to be prepared at your own pace. Once you taste their delicious foods, however, you will surely be set to hunker in the bunker or just prep for your next boardroom battle.

As Matt’s Meals fans know, I LOVE to support Veteran-run businesses, but when the food is a great as this and as good for you, it is easy to enlist anyone to join me! 

NOT QUITE MONTREAL, BUT STILL GREAT!

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I recently raved about the cleverly-distributed smoked salmon and other seafood delights from Twin Light Smokehouse and Cape Ann Fresh Catch. But what good is great smoked salmon without something to shmear it on?

While I was recently privileged to enjoy fresh-baked bagels from Montreal, I have found a place that is much closer that makes bagels that are equally profound.

Inspired by the legendary St. Viateur bagelry in Montreal, Myer’s Wood Fired Bagels produces hand-rolled masterpieces that are boiled in honey and that combine the best of Canada, New York, and Vermont for an international sensation that can be shipped nationwide but that are also worth the trip, especially if you are in the area for skiing, leaf-peeping, or to enjoy some of the Green Mountain State’s many other food faves, such as Cabot and Jasper Hill Farm cheeses, Champlain Orchards ciders and Lake Champlain chocolates, or Yolo snacks.

If you visit the plant, you can also enjoy a bagel-based sandwich and other locally-made treats like 14th Star, Switchback, Von Trapp, and Zero Gravity beer, as well as Sugar Bob’s syrups, and Myer’s own Montreal spice.

No matter where you try them, however, you are sure to come back for more of Myer’s ever-expanding menu of flavors, which includes such stand-outs as sesame sunflower, whole wheat, cinnamon raisin, and kitchen sink.

Especially as I have family in Montreal, St. Viateur bagels will always hold a special place in my heart and my pantry. When I want a great bagel without customs, however, I now souviens to reach for Myer’s.

COOKIN’ UP A NEW SPACE in NEWTON

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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