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.”
LIQUID MEAT: THE NEARLY EXTINCT SMOKEY GRODZISKIE IS MAKING A COMEBACK
Limited-release, small-batch New England Grodziskie's you should grab before they go extinct.
GUMMI SITUATION: GETTING DRUNK ON CANDY AT MAST’
“I can get you drunk on candy,” he says with a mischievous laugh. “One hundred percent.”
‘NAUTTY PROFESSORS: EXPERIMENTING DOESN’T STOP AT THE SPIGOT
“[Aeronaut] is a space where people can come and spend time and immerse themselves in atmosphere,” says Holmes, explaining the concept that sparked the idea for creating a beer hall. “It's a Somerville gathering place."
SEARCHING FOR KAREN
Salem was expected to have 100,000 people milling around this year, and my friend Meg and I wanted to make sure we procured some bar seats in town. We settled into our watering hole and downed pumpkin ales and shots of Fireball.
MASTER’S CLASS: FOOD & WINE’S MAGAZINE’S LONG-REIGNING EDITOR HAS A DARK SECRET IN NEW BOOK
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.
THE REAL CHOLESTEROL CULPRIT
When you get the results of your blood work in the mail you're sort of left to decipher the hieroglyphics on your own.
LAST GOOD NIGHT: THE NORTH END’S LONE IRISH PUB IS POURING ITS LAST PINT
Goody Glover's, tragically, is closing up for the last time at the end of the month. And in a neighborhood marred by gentrification and rising rents, the loss will be felt by all who have lingered for hours there over a beer.
NOT TOO KEENE
Unless you’ve been living under a pumpkin, you’ve probably heard about the Pumpkin Festival riot near Keene State College the other week.
TODAY IN CHEFS ON CREDIT CARDS: JASON SANTOS EDITION
That headline pretty much says it all, actually.