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“I’m a big nacho guy,” Fieri told me. “Who isn’t, right?”
The Dig - Greater Boston's Alternative News Source
Written by OLIVIA DENG Filed Under: Drinks, Eats, LIFESTYLE
“I’m a big nacho guy,” Fieri told me. “Who isn’t, right?”
Written by MARC HURWITZ Filed Under: Drinks, Eats, LIFESTYLE
While some places simply say that their takes are inventive or modern and then offer what everyone else is offering, this spot really does have some interesting takes on New England classics.
Written by MARC HURWITZ Filed Under: Eats, FEATURES, GTFO, LIFESTYLE, Non-fiction
This will take you to the town wharf and with it, a whole lot of good stuff, including a breakwater that goes more than half a mile out into the ocean, various walkways and boardwalks with more views, several restaurants and food spots like the Lobster Hut and Cupcake Charlie’s.
Written by BARRY THOMPSON Filed Under: FEATURES, Non-fiction
We’re like, “Sure! That should go in a newspaper! Put that in there!”
Written by MARC HURWITZ Filed Under: Drinks, Eats, LIFESTYLE
Its menu includes mostly new American fare and modern takes on old-fashioned items, including black garlic hummus, maple chili duck wings, roasted beets, beer-steamed mussels, a Cobb salad, burgers, crispy chicken sandwiches, macaroni and cheese, steak frites, and, well, you get the picture.
"Another misconception is that it’s somehow bloody or messy—although there’s certainly some parts that can be messier, cutting, when done right, is actually very relaxing and mindful."
Written by MARC HURWITZ Filed Under: FEATURES, GTFO, LIFESTYLE, Non-fiction
This time there are options for food and drink along the way—plus we included other communities in the region as well.
Written by MARC HURWITZ Filed Under: Drinks, Eats, LIFESTYLE
Jody Adams and her team have what’s basically a farm-to-table concept at Saloniki, with locally sourced ingredients used whenever possible, while they try to go with the best vendors possible in general, be it local or outside of the region.
“It’s a popular order because it’s so common in the cultures that many of our customers are a part of,” they report. “In a way, we’re helping to spread the dish to people who are not familiar with it as yet.”
Written by JASON PRAMAS Filed Under: COLUMNS, Editorial, NEWS+OPINIONS
Last month, during the fearsome heat wave that saw Boston temperatures soar to 98 degrees Fahrenheit for two days in a row, 400 chickens died in New Hampshire.
According to the ... read more