The Dig - Greater Boston's Alternative News Source
IMAGE VIA BOSTON BIT FEST FROM THEIR SECRET AMESBURY, MA, BATCAVE OF GAMES
With the rise of vintage arcade-hipster bar mashups that have been around for a while in places like Brooklyn, NY, and for that matter the number of Hub bars and restaurants that have taken to setting up permanent ...
IMAGE VIA RIVER BAR
Most of the time, younger siblings arrive into the world to the chagrin of their elder kin. They’re noted for the annoying habit of mimicking the traits of their breed, or just flat-out ripping them off in an attempt to create identity.
Luckily that’s not the case ...
IMAGE BY MIKE SHWARTZ
On a Saturday morning just after 11am, Albert Pisani is peeling the translucent skin off onions he sliced the night before. He put them through a multistep process: rinse, dip in batter, and toss in breadcrumbs. He makes four onion rings at a time.
“We’re a dive ...
An actor by trade who lives in LA, Jack Maxwell has been preparing for a gig that involves bouncing around the globe to share exotic (and sometimes ceremonial or religious) hooch amid colorful stories with locals since boyhood.
Maxwell, a Boston native who grew up in the Southie projects as an ...
Tasting Counter will be 20 seats wrapping around three sides of the kitchen, with a tiny back of house area and everything else stored out in the dining room (see: dry goods, perishables, etc.). The goal is to bring the guest as close as possible to the origin of the food being produced, cooked, and plated. In short, the whole space is basically one big “chef’s table.”
The fact that Dana Cowin, editor-in-chief of Food & Wine since 1995, has gone so long without letting it slip that the magazine's top dog had no idea how to cook is a feat in of itself.
That headline pretty much says it all, actually.
The whole endeavor is the brainchild of Gouillart and some retired finance types who for years wanted to form a company designed to achieve public and social missions through a for-profit business model. One focused on empowering small, multicultural, and female-owned businesses at the local level as an engine for economic growth.
A delicious reason to endure the Green Line trek to Newton Centre.
“The big thing for us is taking small ideas and seeing how we can build [on them],” says Maul. “But not with gimmicks. We're looking at the future of drinking, [and how] to just make a better drink.”
