Chepachet
Chepachet, RI · Food & Drink
Patriot Ledger
Grey’s Coffee brings cookie butter lattes to Quincy Center
A new Quincy Center coffee shop is serving cookie butter lattes, Almond Joy lattes and other specialty drinks made with house-made syrups. Miranda Maki opened Grey’s Coffee at 1237 Hancock St. after building the business through a coffee cart and local pop-ups. "We try to have flavors that make us a destination spot," Maki said. "We make drinks that not only look decadent, but are also the best you've ever tasted." She said the cookie butter latte is the most popular, as well as the Almond Joy latte. Seasonal items include a pumpkin pie latte, vanilla harvest and an apple crisp dirty soda, which is soda "dirtied" by adding things like flavored syrups and cream. “I’ve always loved going to coffee shops that are unique and finding a good cup of coffee,” she said. “I also prefer house-made syrups, and there aren’t too many in the area. The latte world is so different, with cold foam and interesting flavors." Why Grey’s Coffee makes its syrups from scratch Maki said it's the homemade syrups that really make her coffee unique. While many store-bought syrups have what she describes as a "chemically taste," Maki makes most of hers from scratch using sugar,
hoodline.com
South End's Banyan Bar + Refuge Won't Reopen, Closing Books on 10-Year Run
Banyan Bar + Refuge, the South End gastropub known for its raw bar and treelike sculptures, has permanently closed and will not reopen following a kitchen fire that struck the restaurant last year. The closure ends a 10-year run at 553 Tremont St. for a South End restaurant. The decision...
familydestinationsguide.com
This Humble Massachusetts Deli Serves The Best Italian Sub You’ll Ever Taste
Some sandwiches are just sandwiches, and then there’s what Anthony’s Italian Style North End Deli in Plainville, Massachusetts is doing behind that deli counter. This place will make you question every lunch decision you’ve ever made. Let’s talk about the Italian sub for a second. Not...
jqlouise.com
Parker House Rolls: Boston’s Gift to the Thanksgiving Table
Some of America’s most famous foods were invented in a single Boston hotel. The Parker House, opened by Harvey Parker on School Street in 1855, is where Boston cream pie was created, and where, in the nineteenth century, the kitchen first served the soft, folded dinner rolls that still carry its name.
hoodline.com
Chilacates Has 11 Locations and a Planned Quincy Shop. Abreu Receives Offers to Buy
The Boston Globe reported that Chilacates founder Socrates Abreu receives offers to buy the business. The Boston-area taqueria now has 11 locations, with another planned for Quincy; Abreu says he did not set out to turn the business into a chain. Growth helps make the numbers work. Expansion has come...
hot969boston.com
Boston Independent Restaurants Face Mounting Behavioral, Economic Challenges to Survive
The Boston independent restaurant scene has weathered much uncertainty over the past several years. From the COVID-19 pandemic to financial challenges affecting nearly every part of the economy, restaurateurs are debating whether to keep going or close. Charles Draghi, the chef-owner of the former Bay Village restaurant Erbaluce, knows this...
nbcboston.com
James Beard winner's high-end Japanese restaurant chain is expanding to Boston
[This story first appeared on Boston Restaurant Talk.]. A group of high-end Japanese restaurants with roots in Texas, whose chef/founder is a James Beard award winner, will be expanding to Boston. According to a post in Nation's Restaurant News, Uchi is planning to open in the Fort Point section of...
lagazzettaitaliana.com
Pastene: A 150-Year Legacy of Italian Tradition, Family and Food
Da oltre 150 anni, Pastene porta i sapori dell’Italia nelle cucine italoamericane, unendo generazioni attraverso il cibo, la famiglia e la tradizione. Dalle umili origini di Luigi Pastene, che vendeva frutta e verdura da un carretto ambulante nel North End di Boston, fino all’azienda familiare oggi guidata dalla quinta generazione, la storia di Pastene è fatta di perseveranza, orgoglio e amore per la buona tavola. Una conversazione con Mark Tosi, amministratore delegato dell’azienda, rivela come Pastene continui a onorare le proprie radici di immigrati, tramandando la sua eredità alle generazioni future.
fastfoodclub.com
Bill Russell Once Owned This Longtime Massachusetts Soul Food Spot, And Locals Still Swear By It
Boston has plenty of places with sports history on the walls, but very few can say a Celtics legend once held the keys. One longtime neighborhood bar in the city carries that rare claim, and it pairs it with plates of soul food and a soundtrack of R&B and soul.
unearththevoyage.com
When Clam Shack Season Hits, This Old-School Falmouth Spot Is Where Massachusetts Locals Head First
A tiny harbor shack with porta potties for restrooms somehow has a rooftop deck where people linger over fried clams and watch boats drift by. That combination alone made me stop scrolling. The menu leans hard into the classics. Whole belly clams, fried scallops, lobster rolls, and chowder carry the...
Daily Free Press
Snowport Boston eats: What’s worth the money?
Snowport is Boston’s largest holiday market, open from Nov. 6 to Dec. 27 in the Seaport. Over the past few years, its popularity has skyrocketed, with Saturday crowds causing lines with multi-hour wait lines that wrap around the block. Last year, I went to Snowport five times, as I wanted to try as many of the food stalls as I could. In honor of Snowport’s opening this week, here are my ratings of all the foods I tried. Usually the food stalls stay consistent each year, so you should be able to try these for yourself.
bostonchefs.com
Celine Launches Lunch
There’s a new lunch option for Fort Point diners. Starting Tuesday, November 3rd, Celine is opening its doors for midday dining, bringing its Montréal-inspired take on American tavern fare to the lunch crowd. Executive Chef Joe Cooke‘s menu features a mix of lighter options and hearty comfort food, including steak frites with tallow fries and au poivre sauce, a rotisserie chicken croque monsieur with caramelized onions and Gruyère, and the Celine Burger topped with bacon, pickled dilly beans and dijonnaise. Lunch will be available daily from 11:30am-3:00pm, with takeout and delivery options for anyone who can’t sneak away from their desk. Weekend brunch is also in the works, with a launch expected later in November so definitely check back for updates and intel. Head to Celine’s website for more information or to make a reservation.
biocycle.net
Sprucing Up School Food With Gleaned Produce
Produce gleaned from local farms has been an ingredient staple at CommonWealth Kitchen (CWK) in Dorchester, Massachusetts since its founding days in 2009. A 2018 BioCycle article that featured CWK (scroll to end of post) reported that CWK processed over 2 tons of surplus Massachusetts apples purchased from the Boston Area Gleaners into 400 gallons of applesauce for Boston Children’s Hospital and the Boston Public Schools. That project helped lay the groundwork for CWK to collaborate with local gleaners to supply nutritious food to school districts in its region. Its facility in Dorchester houses a commissary kitchen that offers recipe development, ingredient preparation, cooking, packing and labeling and freezing if needed.