The Passionate Foodie

Non-Rant: Recent Food Highlights

noreply@blogger.com (Richard Auffrey) — Mon, 03 Aug 2026 14:50:00 +0000

There won't be a Rant today, but rather a highlight of some of the foods I've recently enjoyed. I'm just not in a mood for a Rant, and would rather spread the joy of some delicious dishes.

An Extra-Cheese Pizza from Prince Pizzeria in Saugus. I've been dining here since I was a child, and this year, the restaurant has celebrated their 65th Anniversary. Their pizza recipe has remained largely the same over all of those years, except for a slight change in the cheese blend. It once was an all-cheddar blend but now also has some mozzarella. It's reminiscent in some ways to Greek pizza, but forms its own unique style. I regularly have lunch here, enjoying pizza, or sometimes other tasty dishes, like their Meatballs Sliders.

The "Cadillac" Sandwich at Anthony's Italian Specialties in Stoneham. Chicken Cutlets, Prosciutto, Fresh Slices of Mozzarella, and a Balsamic Glaze. You can also opt for Roasted Red Peppers if you want. I got it on a braided roll, and it's a huge sandwich, which could feed two people, or one very hungry person. All of the sandwiches at Anthony's are known to be quite large, filled with plenty of meat and other toppings. Their Italian is a hugely popular, as is their Lobster Salad available only on Fridays. Everything tastes fresh, is reasonably priced for the quantity and quality, and quite delicious. This is also another spot that I have been visiting for many years.

Coffee Roll from Donuts With A Difference in Medford. This is my favorite donut shop, a very old-school spot which makes more traditional donuts, and not the fancy ones you find at many other spots. They are made in-house so they are always fresh, and if you're lucky, they may even be served warm. When's the last time you had a warm donut at any donut shop? They are also inexpensive, and you can get a dozen donuts for only $19, which is half-the price at some other donut shops. Their coffee roll, which is quite large, costs under $3.00, and is one of my favorite choices. A soft, fresh texture, with the sweet glaze atop it, and plenty of cinnamon within.

Whoopie Pies from Sandpiper Bakery in Ipswich. These aren't always available at the bakery, but when they are, I'm always sure to buy a few. They are small enough for a single person to enjoy, and the chocolate cake is soft, moist and full of chocolate flavor. The whipped filling is creamy and has just the right amount of sweetness. A nicely balanced treat, it's one of my favorite Whoopie pies north of Boston. I also have to mention their Ham & Cheese Croissants which may also be one of the best, with such a flaky and buttery croissant, and often is served warm. Anytime I visit the Ipswich area, I nearly always stop here. As you should too.

Fried Lobster Tails plate from the Clam Box in Ipswich. Only available on Fridays, the fried lobster tails are one of my favorites. I certainly love their other dishes, from Fried Clams to Fried Scallops, but this is my top favorite. Each piece is a half-lobster tail, with a crisp and clean fried coating over tender, sweet lobster. There is drawn butter for dipping too. You usually get at least 7 pieces of lobster, making for a hearty meal with French fries and onion rings. Others have their own favorite clam shacks, but the Clam Box remains my personal favorite.

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 30 Jul 2026 15:10:19 +0000

Serving fresh catch since 1978, Atlantic Fish Co. will feature $2 oysters from the East and West Coast in their bar area from 3-6pm. Across town, Joe’s Waterfront on Boston Harbor will showcase buck-a-shuck local oysters all day until they’re gone.

3) Salt & Straw ice cream’s Summer Pies flavor series has officially returned, including the addition of a brand new flavor, Peaches and Cream Galette. Co-founder and head ice cream maker Tyler Malek has once again reimagined classic pies as five standout ice cream flavors, churning their flaky crusts, jammy fillings, and custardy centers into a suite of craveable scoops – available now through August 27th.

Additionally, Salt & Straw is debuting a new frozen treat, the limited-edition Tacolate Milkshake – an indulgent spin-off of their viral Tacolate, the nostalgic and highly sought-after ice cream taco. Available starting this Saturday, August 1st through September 7th, the Tacolate Milkshake blends Cinnamon Snickerdoodle ice cream with a Tacolate and is finished with a chocolate drizzle, whipped cream, wildberry sugar dusting, and half a Tacolate topper.

Flavors in The Summer Pies Series include:
Peaches and Cream Galette – A brand new creation: fresh peach ice cream studded with hunks of a rustic peach galette, and ribboned with peach pie filling
Wild-Foraged Berry Slab Pie – The beloved returning flavor, featuring wild berry pie filling and bits of double-baked pie crust folded into salted vanilla ice cream
Wildflower Honey and Lemon Chess Pie – Cultured frozen yogurt studded with lemon chess pie, sweetened with wildflower honey and finished with a drizzle of housemade lemon curd
Gruyère and Tomato Custard Tart – A savory gruyère cheese and tomato jam tart, diced into bite-sized pieces and tossed into a salt and pepper custard ice cream
Coconut Cherry Pie with Almond Crust (v) – Sour cherry pie filling and shortbread almond crust folded into coconut cream

Rant: Celebrate World Baijiu Day!

noreply@blogger.com (Richard Auffrey) — Mon, 27 Jul 2026 06:00:00 +0000

This August, there are a number of drink holidays, including: August 7: International Beer Day, August 13: National Prosecco Day, August 16: National Rum Day, August 18: National Pinot Noir Day, and August 30: National Cabernet Sauvignon Day. The basic idea behind such days is to promote a grape, wine, beer, spirit or cocktail, and savvy marketers take the opportunity to highlight and push their products. However, do we really need all of these drink holidays?

For the more popular choices, like Pinot Noir, Cabernet Sauvignon and Prosecco, I don't think we need a special day to showcase these grapes or wine types. Nearly every wine consumer knows about those grapes. So, as they're already popular, we should instead shine a spotlight on grapes that are more worthy of attention, grapes which are less popular or less known. There are plenty of under-appreciated grapes and wine types, such as Assyrtiko, Rkatsiteli, Pošip, Baga, Mavrud, Manzanilla Sherry and many more, which would benefit greatly from their own special day.

We also don't need a day just to celebrate Beer or Rum, as again, they are already well known to consumers. There are other alcoholic beverages worthy of more attention, who need greater recognition with consumers, from Sake to Shochu. These niche spirits need the publicity, to boost awareness and sales.

I would much rather see days celebrating the drink underdogs, helping to gain them recognition and new fans. I want people to broaden their palates, and taste something new for them. They need to be enticed to step out of their comfort zone. For example, Sake is still vastly under appreciated in the U.S. so having a day that celebrates and promotes it makes sense. Did you know International Sake Day, which is celebrated each year on October 1, has existed since 1978, nearly 50 years? That makes it far older than nearly all of the other wine and drink holidays.

On Saturday, August 9, we should celebrate the 12th Anniversary of World Baijiu Day, a holiday created by Jim Boyce, who runs the nightlife blog Beijing Boyce and wine blog Grape Wall of China. The intent of this holiday is to raise awareness of Baijiu, to highlight its wonders beyond the borders of China. Even though Baijiu is the most popular spirit in the world, most Americans know little, if anything about it.

As I've said before, Baijiu seems to be the Durian fruit of the spirits world, both having a reputation for funkiness which turns off some people, while others become fervent fans. It's a fascinating beverage, with much diversity of flavor and taste, and I strongly encourage everyone to seek it out and sample some of its wonders.

When is the last time you saw a drink writer pen an article about Baijiu? It's a rarity, indicating that more attention needs to be paid to this spirit. Not enough people are writing and talking about this unique beverage, despite its intriguing history, production methods, and customs. We need to change this and World Baijiu Day is an important way to help spread the word, and maybe entice more writers to talk about Baijiu, and for more consumers to sample Baijiu in cocktails on its own.

Over the years, I've written sixteen articles about Baijiu, covering a diverse selection of topics, from Baijiu reviews to a the detailed explanation of its production methods. This is a great place to start your education about Baijiu.

Baijiu: The Durian Fruit Of The Spirits World (Part 1)
Baijiu: Its Unique Production Process (Part 2)
Baijiu: Drinking Etiquette & Some Reviews (Part 3)
Baijiu: Cocktails, Boston & World Baijiu Day (Part 4)
Baijiu: Food Pairings (Part 5)
Vinn Bajiu: Made in Portland
Baijiu: The Essential Guide To Chinese Spirits by Derek Sandhaus
World Baijiu Day: August 9
Taizi Baijiu: A New Zealand Treasure
Historical Tidbits About Baijiu, The World's Most Popular Spirit (Part 1)
Historical Tidbits About Baijiu, The World's Most Popular Spirit (Part 2)

Rant: Stop Drink Hate

Sumiao Hunan Kitchen: World Baijiu Day & Dine Out Boston

Luzhou Laojiao: Mainstreaming Baijiu With Cocktails

Baijiu Pop-Ups at Backbar: Learn About This Fascinating Chinese Spirit

A Baijiu Class with Derek Sandhaus

In celebration of World Baijiu Day, there will be events held all over the world, from Beijing to Auckland, Dublin to Stockholm. In the U.S., there will be Baijiu events in Baltimore, Chicago, Dallas, Los Angeles, Minneapolis, New York City, Portland (OR), San Francisco, San Jose, Scottsdale, and Washington, D.C.

In the Boston area, Sumiao Hunan Kitchen, in Kendall Square, Cambridge, will once again celebrate World Baijiu Day. They will be celebrating with two ways to discover China’s most iconic spirit. First, you can try their seasonal Baijiu cocktail, the Eastern Sun, smoky Baijiu and Mezcal meet juicy passion fruit and lime. Second, you can explore a Baijiu flight highlighting a range of distinctive aromas and flavors. Sumiao states, "Whether you’re a curious first-timer or already a baijiu fan, join us in Kendall Square and experience the world’s most-consumed spirit in a fresh and approachable way." They also have three Baijiu cocktails on their regular menu, including the Fung Wah, Perpetual Motion, and Red Ruby.

Baijiu is becoming more readily available at liquor shops in the U.S., though previously you might not have even realized it existed. There's a distillery in Connecticut, the Branford Distillery, which produces a Gaoliang Baijiu. The Oversea Distillery, in Maryland, produces two Baijiu bottles, including a Light Aroma Baijiu and an Aged 6 Years Baijiu. Baijiu may be hugely popular in Asia but it needs much greater exposure in the rest of the world, including in the U.S. It's a unique and delicious spirit and well worth seeking out. This is a Drink Day that I wholeheartedly support and hope that everyone else takes this opportunity to acquaint themselves with Baijiu.

Expand your palate and try something different and more unique. Drink some Baijiu and celebrate World Baijiu Day!

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 23 Jul 2026 16:11:33 +0000

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) In celebration of National Ice Cream Month in July, Maple & Ash, in the Seaport, has teamed up with the iconic Cabot’s Ice Cream (Newton) to give its popular Sundae Service a temporary twist with local flavor. Through August 18, Maple & Ash will swap a scoop of its usual Neapolitan trio in its Sundae Tower for a customized flavor created by Cabot’s just for the occasion: a brown sugar-bourbon icy delight infused with chopped dark chocolate.

Presented on high tea platters, Maple & Ash’s signature Sundae Tower is a nostalgic DIY ice cream sundae inspired by Chef-Owner Danny Grant’s mother, who, during his childhood, was famous for her movie nights paired with sundaes. With a scoop on Cabot’s on top with chocolate and vanilla down below, create a dream dessert with toppings ranging from hot fudge to peanut butter cups, sprinkles, brownie brittle, gummy bears, seasonal fruit, and more.

COST: Sundae Tower: $25.00

2) As thousands flock to the North End for Boston's iconic 116th Fisherman's Feast, Prezza is bringing the celebration to the table with a limited-time seafood menu inspired by one of the city's most cherished Italian traditions. From August 1 through August 16, guests can indulge in six seafood specials available à la carte, making it easy to enjoy a full feast or mix and match favorites while taking in the excitement of the annual celebration.

The ‘Fisherman’s Feast’ menu includes:
· Oysters with Cucumber Mignonette and Cocktail Sauce - $24
· Fried Clams with Lemon Caper Aioli - Market Price
· Scallop Crudo with Cara Cara Orange, Fennel, Citrus Vinaigrette, and Calabrian Chilis - $24
· White Anchovy Crostini with Garlic, Wine, Cherry Tomatoes, and Olive Tapenade - $24
· Octopus Carpaccio with Baby Arugula, Citrus Vinaigrette, Salsa Verde, and Calabrian Chilis - $26
· Grilled Lobster Tail with Creamy Corn Lobster Tart and Onion Rings - Market Price

To complement the seafood specials, Prezza will also feature a limited-time Spritz Menu throughout the celebration, offering refreshing Italian-inspired cocktails perfect for summer sipping. Guests can choose from:
· Aperol Spritz
· Hugo Spritz
· Campari Spritz
· Sarti Rosa Spritz
· Select Spritz
· Limoncello Spritz
· Cucumber Spritz
· Mayan Spritz

To help guests make the most of the festivities, Prezza will also offer extended hours during the Feast's busiest weekend, opening Saturday, August 15 from 1:00 PM – 10:00 PM and Sunday, August 16 from 12:00 PM – 8:00 PM.

3) Salt & Straw is making its long-awaited Boston debut with a menu created just for the city. Opening tomorrow, July 24, in Boston’s Seaport District, the cult-favorite artisan ice cream brand’s new New England scoop shop launches with exclusive Boston-inspired flavors, the return of one of its most beloved limited-edition creations, and a line-up of the signature favorites that have made Salt & Straw an ice cream destination.

Leading the opening is the exclusive Boston Cream Pie flavor, featuring vanilla chiffon cake ice cream with a dark chocolate fudge swirl and vanilla bean custard, a tribute to the city's most iconic dessert. Also available in Boston is the regional Pistachio & Ricotta Cannoli, which celebrates Boston's vibrant Italian American community, made with pistachio ice cream, ricotta ribbons, crisp cannoli shell pieces, and candied nuts. Opening weekend will also mark the return of the beloved Cool Dog, co-founder and head ice cream maker Tyler Malek's playful reimagining of the nostalgic frozen treat. It features rum-spiked Double Fold Vanilla ice cream, silky crème anglaise, and rich dark chocolate fudge tucked inside a vanilla cake bun, finished with coffee whipped cream and rainbow sprinkles. Its return is a celebratory nod to the imaginative, unexpected creations that Salt & Straw is known for.

The opening has been years in the making for co-founders Kim & Tyler Malek, and makes one of Salt & Straw’s most anticipated East Coast debuts, which is located within Commonwealth Pier in the heart of the Seaport. The Boston shop will be open from 11am-11pm each day.

"Boston has been a city we've admired for its incredible food culture, rich history, and deep sense of community," says CEO and co-founder Kim Malek. "There's an authenticity here that feels incredibly aligned with who we are as a company. We couldn't be more excited to open our shop, build relationships with local makers and organizations, and create a gathering place where people can connect for years to come."

"Boston is a city with so many iconic flavors and traditions, but it also champions innovation," says co-founder Tyler Malek. "That's exactly what inspires us. We love diving into a city's culinary history while discovering the people who are shaping what's next. We can't wait to create flavors and collaborations that celebrate everything that makes Boston so special."

The Boston shop will be a home for Salt & Straw's thoughtfully crafted, classic flavor menu and monthly rotating series—including August’s Summer Pies Series (launching 7/24), an annual celebration of beloved pies turned into scoopable “a la mode” flavors— which showcase artisanal ingredients sourced from longtime purveyor partners, local farms, and housemade components.

Signature favorites include Chocolate Gooey Brownie, featuring brownie bites that stay perfectly chewy thanks to housemade marshmallow fluff; Sea Salt with Caramel Ribbons, and Strawberry & Coconut Water Sherbet, made with fresh berries and dairy-free ingredients. The scoop shop will also offer viral fan favorites items like The Tacolate (created in partnership with Taco Bell), and The Cake, inspired by the brand’s beloved Birthday Cake & Blackberries flavor.

I have previously visited Salt & Straw in Portland and loved their ice cream and unique flavor combinations, so I'm excited for this new shop in Boston.

Rant: Sparking A Flame in Wine Consumers

noreply@blogger.com (Richard Auffrey) — Mon, 20 Jul 2026 06:30:00 +0000

"I'd rather that wine writers tried to deepen people's love of wine,..."
--Reading Between The Wines by Terry Theise

Wine writers can easily provide sterile reviews of wines, with a few descriptors, possibly using flavors that are unfamiliar to many consumers. For example, how many general consumers know what gooseberries taste like? These reviews might also provide their own point score, letter grade or similar ranking. Such a ranking doesn't provide much information about what a consumer will experience with such a wine. If a reader trusts your judgment, after having assessed your reviews over a length of time, then they might select a wine based on your recommendation.

There may be a better way.

Employees at a wine store can also offer more sterile advice. They may tell customers how many points a wine scored, or they can recite a cold list of basic wine descriptors. That will certainly lead to some wine sales, but there are probably wines that can't be sold in this manner.

There may be a better way.

Something is missing in both of these situations: Passion!

Sterile advice might help to sell a wine, but you don't imbue a passion for wine into those consumers. You're treating wine as a mere commodity, like any other, and making consumers treat it as one as well. You'e not sparking a fire of excitement within consumers, not getting them to fall deeper in love with wine. And that's what's needed, getting more consumers not only to drink specific wines, but to get passionate about it, to embrace its diversity, beauty, and mystery.

Not all consumers will be amenable to embracing that passion. Trying to assess who is amenable can be an effort, but it pays off in the end. Each consumer you inspire with that passion will likely spread that passion to others. With all the recent talk of decreases in wine consumption, then spreading a passion for wine is even more important.

Why do you write about wine? Why do you work in a wine store? Is it merely a job? Or do you do it because you have a passion for wine? If you possess that passion, then why don't you try to share your passion with others, rather than just write sterile reviews of try to sell wine without the use of passion?

I've worked in a wine shop for over fourteen years, and been writing about wine for over 20 years. When I offer a wine recommendation with passion, rather than points, I often see a clear difference in the eyes of the consumer. Their eyes take on the spark of passion that is found within my own. They are no longer buying just a commodity, but they have found an experience, an emotional connection which will last far longer than that bottle of wine. They get excited to buy wine, desirous of tasting different ones.

Think back to your own wine mentors and friends. I bet those who most inspired you were those who shared their passion for wine with you. If all they did was provide you wine scores, I very much doubt they would have become significant inspirations for you. So infuse life into your writing and your words, and let your passion spark a wildfire in others.

2018 Domaine Pichot Clos St. Mathurin Sparkling Vouvray: Loire Bubbly & Mussels

noreply@blogger.com (Richard Auffrey) — Tue, 14 Jul 2026 13:59:42 +0000

This past Friday night, I enjoyed a dinner of mussels at home, having purchased them earlier that day at the Ipswich Shellfish Fish Market in Ipswich. They were organic PEI Mussels, which were rope grown, for only $7.49 for a bag. I love mussels, steamed in a flavorful broth, and accompanied by a crusty bread for sopping up the broth.

Wild mussels have been consumed for thousands of years and farmed mussels extend back at least to the 12th century, when they were cultivated in the waters off the coast of France. The Pilgrims probably feasted on mussels during the first Thanksgiving. Farmed mussels are one of the most sustainable forms of aquaculture. They are easy and quick to grow, better than probably any other bivalve. They are also filter feeders, which eat algae, plankton and other microscopic sea creatures, and help to purify the water. They make the oceans cleaner which is a great benefit.

Mussels are also a healthy choice, one of the best seafoods you can consume. They are a good source of protein, with the added benefit of being low in calories and saturated fats. In some respects, that makes it a better choice than beef. In addition, mussels are a good source of selenium, vitamin B12, zinc and folate. Most importantly, mussels also possess a significant amount of Omega-3 fatty acids, which is important in reducing the risk of heart disease. A 3 ounce portion of mussels contains about 700 milligrams of Omega-3s, placing it high on the list of seafood with significant amounts of Omega-3 fatty acids. Plus, mussels have a far less risk of mercury and PCBs. In many ways, mussels are an excellent nutritious choice and should be a regular visitor to your dinner plate.

To accompany the mussels, I selected a bottle of bubbly from the Loire region of France, the 2018 Domaine Pichot Clos St. Mathurin Sparkling Vouvray (about $27), which is supposed to be an excellent pairing for seafood, from oysters to crab. I received this bottle as a media sample.

Although the Domaine Pichot winery was established in 1996, the history of the Pichot family extends back to at least 1739, when they were restaurateurs. They purchased their first vineyards around 1770, so they could supply their restaurant with wine. When Domaine Pichot was founded, the family brought together three family vineyards: Coteau de la Biche, Le Peu de la Moriette, and Le Marigny. The vines are generally about 30 years old, and are planted with only Chenin Blanc. Their vineyards are organic and certified sustainable.

The Clos St. Mathurin Sparkling Vouvray is produced from grapes, about 35 years old, from a small, 1.5 hectare vineyard within the Le Marigny site. The soil in this vineyard is limestone and flint. The sparkling wine is made in the méthode traditionnelle (like Champagne), with fermentation in 70% in stainless steel and 30% in 400 liter used barrels, followed by two years on fine lees in the bottle. No dosage is used. Only 6,000 bottles are produced each year.

On the nose, the wine was expressive, with notes of white flowers and stone fruit, and in the glass, there were plenty of tiny bubbles. On the palate, it was elegant and crisp, fresh and flavorful, dry and pleasing. It possessed a complex melange of flavors, including peach and green apple, a subtle nuttiness, a touch of toast, and hints of baking spice. The finish was persistent and satisfying, and each sip beckoned you to take another. It paired very well with the mussels, and I could easily see it pairing well with other seafood too. This bubbly over-delivers for its price point, and I heartily recommend it.

A Tavola: A Birthday Celebration

noreply@blogger.com (Richard Auffrey) — Mon, 13 Jul 2026 13:57:37 +0000

This past weekend I celebrated my birthday, and enjoyed some special meals and wines, both at home and at a restaurant. It's a tradition that I can select any restaurant I want to celebrate and this year I chose A Tavola, in Winchester, which is one of my Top Five Favorite Restaurants. Chef Joe Carli prepares excellent Italian cuisine, especially his pasta dishes, with many local ingredients. His wine list is all Italian, and presents a diverse range of choices, at all price points.

My birthday dinner was as delicious as usual, and a strong standout was the local Striped Bass, probably one of the best seafood dishes I've enjoyed this year. A Tavola continues to receive my highest recommendation. If you want to dine outside, they have a nice patio, or if you dine inside, you could make a reservation for the Chef's Counter, and watch Chef Joe work his culinary magic in the kitchen.

While perusing the wine list, I sought a light-style red wine and the 2023 Fuedo di Santa Tresa Rina Russa Frappato ($50) caught my eye. I love Sicilian Frappato wines and I knew it would be the light-style I desired. It's an organic wine, with bright red fruit flavors, enhanced by subtle spice notes, with good acidity. Food friendly and tasty.

There were two appetizer specials and we opted for both of them. The Grilled Peaches ($18) were presented with Speck and Whipped Ricotta, and topped by a drizzle of hot honey. A delightful blend of flavors and textures, from the lightly charred peaches to the salty speck, from the creamy ricotta to the slightly spicy and sweet honey. A fine summer dish.

The Striper Crudo ($18), served with crisp wonton chips, was another fine summer dish. The hearty amount of chunks of local striped bass were firm and fresh, with plenty of acidity, and were seasoned just right. The wonton chips were an excellent vehicle for the crudo.

The standout of the dinner was the local Striped Bass ($39), and as I mentioned earlier, it's probably one of the best seafood dishes I've enjoyed this year. It was served with local, fresh corn, tomatoes, and potatoes. The fish was cooked perfectly, with a nice exterior sear, adding a fine crunch, and the interior was silky and moist, flavorful and a pure delight. The corn, tomatoes and potatoes added to the dish, including some sweetness and acidity, and the dish was a true taste of the summer. Highly recommended!

The Bucatini ($34), with foraged mushrooms, roasted garlic, white miso, and creamy burrata, is one of my favorite dishes on their regular menu. The pasta is made in-house, and has an excellent firm texture. The mushrooms and miso add some earthiness and plenty of umami, while the garlic adds a nice flavor. The creamy burrata adds a creamy texture to the dish, helping to balance the earthiness. A week balanced and delicious dish.

After dinner, I opted for a Black Manhattan ($17), one of their barrel aged cocktails, which is made with Bourbon and Cynar (an Italian Amaro). The bitterness of the Cynar helps to balance the sweetness of the Bourbon. A Tavola also offers other barrel aged cocktails, including Negroni, Tequila Manhattan, and Boulevardier.

And for dessert, I chose the Strawberry Shortcake ($14), with white cake and whipped cream. A tasty way to end the meal, with sweet strawberries, a light cake and creamy whipped cream.

I left the restaurant, fully sated, and pleased that Chef Joe's cuisine remains consistently excellent.

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 09 Jul 2026 13:27:26 +0000

Revival Kitchen - Kimchi Sausage
Little Sage - Chicken & Rabe with Vinegar Sweet Peppers
Il Casale - Avellinese Sausage, Broccoli Rabe Marmellata, on Bao bun with Potato Sticks
Merai - Kapow Hot Dog
State Park - Texas Hot Links
Formaggio Kitchen - Boudin Noir
Puritan Oyster Bar - Bacon & Scallop Boudin Blanc
Amba - Harissa Lamb Sausage
Geppetto - Porchetta Style Provolone Brat

There will also be fruit mustards, herb mustards, pepper mustards, deli mustards, sweet mustards, Dijon & more presented by Mustard Maestro Ken Zuckerman! And beverage sampling from Widowmaker Brewery and Whistlepig Distillery, along with beer and cocktails featuring Bacardi & Patron to purchase.

The Cost is Adults $30 ($33.85 w processing fee) and Kids $10 ($12.51 w fee).

Tickets and Info can be found HERE.

2) Wednesday, July 15, marks National Hot Dog Day and the Silhouette Lounge will honor the occasion by serving up $1 hot dogs all day, from 4pm-1am, while supplies last. Limit of one $1 hot dog per person with the purchase of a beverage on July 15.

The Sil also is here to remind everyone about their once-in-a-lifetime offer: free links for ink. Here’s how it works: Get permanently tatted up – keep the body part PG-13 – with any Sil-related insignia (inspired by its logo, signature art like the winged rat, its namesake, etc.) and your indelible love will be rewarded with a free hot dog per visit for life. And these aren’t just any hot dogs, these are “Sil Dogs” – all-beef franks nestled in their buns served with packets of ketchup, mustard, and relish.

3) Also for National Hot Dog Day, Fuddruckers, in Reading, is offering $1 Hot Dogs all day on July 15th, while supplies last. This is for Dine In only, and you are limited to 3 hot dogs per transaction. This deal includes unlimited produce and condiments from their topping bar, but Specialty toppings cost extra.

Rant: Conduct Food & Drink Rituals

noreply@blogger.com (Richard Auffrey) — Mon, 06 Jul 2026 06:30:00 +0000

A person selects a bottle of wine, and uses a corkscrew to open it. They then gently pour the wine into a decanter, allowing it to sit for a time. Once they pour their glass of wine, they swirl the wine in the glass and then smell it, assessing the aromas. Then, they take a small sip of the wine, swishing it around their mouth, inhaling a bit of air. Finally, they pour themselves a glass of the wine, ready to drink it and judge the quality of the wine.

Another person watches the above person open this wine, and when their own glass is poured, they immediately take a couple good gulps. If both people were asked to rate the wine, it's likely that the first person would rate the wine higher than the second person. Why? There can be a significant psychological reason for this difference, but not something most people consider.

This situation is illustrative of a greater principle, showcasing the power of ritual.

"Rituals have a surprising degree of influence over how people experience what comes next."

In the journal Psychological Science, Kathleen Vohs, Yajin Wang, Francesca Gino, and Michael I. Norton published the results of a study based on four experiments analyzing the effect of rituals on food and drink consumption. Their experiments involved items including chocolate, lemonade and carrots, though they believed their results extended to all types of food and drink.

They concluded that: "Rituals enhance consumption enjoyment due to the greater involvement they prompt in the experience." In addition, personal involvement in the specific ritual generally garners more enhanced pleasure than merely observing the ritual. That provides a fascinating insight into our eating and drinking habits, one which I believe has validity.

In my example at the top of the article, the first person conducted a ritual for opening and pouring their wine. This was their usual procedure for most any bottle of wine. And that ritual likely affected how they experienced the wine, tending to make them rate it higher than others. The second person didn't engage in any rituals, sipping gulping the wine in their glass. They weren't as involved in the process, and thus didn't engage in any rituals that might have enhanced their experience.

Taste does not contain only a sensory aspect. Part of our appreciation of the taste of food and drink is psychological. It's why eating and drinking with friends is usually better than doing it alone. It's why wine you drink on vacation can sometimes taste so much better than the same wine you later have at home. It seems logical then that rituals, which can build a deeper emotional connection, will make food and drink taste better. Such rituals involve you more closely to the entire experience, investing yourself deeper into everything. And rituals are often easy to do, requiring only a little time and effort.

What food and drink rituals do you perform? What is your favorite ritual?

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 02 Jul 2026 16:06:44 +0000

Rant: Why Boston Restaurants Should Emulate Tokyo Restaurants

noreply@blogger.com (Richard Auffrey) — Mon, 29 Jun 2026 06:30:00 +0000

Should Boston restaurants specialize more? Are Boston restaurant menus too large?

Let's begin with a couple interesting statistics and comparisons. In Boston, which has an approximate population of 674,000, there are about 4300 restaurants, which roughly works out to 1 restaurant per 156 people. In Tokyo, which has an approximate population of 14.2 Million, there are about 300,000 restaurants, which roughly works out to 1 restaurant per 47 people.

The culinary scene in Tokyo is renowned throughout the world. In Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture (2015) by Matt Goulding, he wrote: "There are a dozen factors that make Japanese food so special—ingredient obsession, technical precision, thousands of years of meticulous refinement—but chief among them is one simple concept: specialization." Matt got a bit more down to earth, adding "...in Japan, the secret to success is choosing one thing and doing it really fucking well." In Super Sushi Ramen Express (2016) by Michael Booth, he commented on Tokyo restaurants. "Many of them specialize in just one style of cooking, or even just one dish. And this is the key, I think, to the unparalleled wealth of Tokyo's dining scene."

Maybe this type of specialization would benefit Boston restaurants.

How many Boston restaurants specialize in one type of food, carrying only a very limited menu? Very few. Most have far larger menus, providing numerous choices so they will appeal to a broader audience. Consider the numerous Asian restaurants which offer Chinese, Japanese, Thai, and other Asian cuisines on a single menu. Do you actually receive the best food from such spots? Probably not. Do the restaurants employ true experts in all of those cuisines? Probably not. With such a huge menu, how can you be assured of the freshness of all of the ingredients? You probably can't. The food might be good, but it rarely excels.

Now, consider that 311 Omakase, which received Boston's only Michelin Star last year, is a more specialized restaurant, offering only an omakase experience of Japanese cuisine. And a number of the other Michelin recommended restaurants in Boston also tend to be more specialized, at least concentrating on a single type of cuisine, from Korean to Thai.

Why do so few Boston area restaurants specialize? I think the primary reason has to do with the average restaurant goer who feels entitled that they should be able to get almost anything they want at any restaurant. Rather than enjoying what is offered on the menu, some complain about what isn't there. And that outcry has caused some restaurants to give in to their demands, expanding their menu to include items that might have been outside of their original concept.

It's a tough position for restaurants. I'm sure some would love to specialize, to have a more limited menu but financially that can be very difficult. Yet with a more limited menu, the quality of what was offered could potentially be increased. Those chefs could excel at what they produce, creating an even better product. However, the main problem becomes trying to transform the customer base to be more accepting of such limited menus. Customers need to be convinced that higher quality food, from more specialized restaurants, needs their support and patronage.

We must throw our support to these brave restaurants which take the risk to be more specialized. We need to convince our fellow diners that they too should support such restaurants. People have to stop thinking that a restaurant menu must cater to every customer's desires. A restaurant serving multiple different cuisines can't possibly provide top quality food for their entire voluminous menu. Customers must accept a restaurant menu's limitations, and savor what is available.

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 25 Jun 2026 15:14:59 +0000

Fried Chicken Street Vendors in Boston

noreply@blogger.com (Richard Auffrey) — Tue, 23 Jun 2026 06:30:00 +0000

Imagine you're walking down a street in downtown Boston, and you see a man on the corner, a street vendor, holding a basket full of fried chicken. Would you purchase a piece?

Over 100 years ago, that was an actual option!

The Boston Globe, February 9, 1908, published a lengthy article about "street lunch men," who sold hot dogs, chestnuts, fried smelts, and fried chicken. These vendors did a good business because the service was very quick, much faster than dining at a restaurant, and the food was very inexpensive. So, there were plenty of street vendors, competing for the many customers.

However, a few weeks prior to this article, the city of Boston instituted a new law where these numerous vendors had to obtain a license, and pay a $5 fee, to sell food on the streets. In addition, their sales were now being restricted to specific streets. This drastically reduced the number of street vendors, although the numbers might have increased after a time, when they realized the fee was relatively small, compared to their potential profits.

These street vendors could make a significant profit, from 100-300%, depending on the specific night and the specific product. For example, it was estimated that it cost a hot dog vendor about 20 cents to buy 18 raw hot dogs (one pound) and rolls, but that the vendor could sell each dog for 5 cents, generating sales of 90 cents, making a profit of 70 cents. A good hot dog vendor could thus make $35-$45 a week (about $1200-$1600 in today's dollars). The roast chestnut vendors could make even more money, from $40-$90 a week!

The article continued, "A choice delicacy of the curb lunch is fried chicken. It is the top liner, too, as to price, commanding double and in some instances, triple the rate of the more plebeian edibles of the street." Nowadays, hot dog and sausage carts are popular on the streets of Boston, but have you ever seen a fried chicken cart? Sure, there are food trucks that sell fried chicken, but what about small carts? Or even just a man carrying a basket of fried chicken? There are plenty of hot dog and sausage carts near Fenway Park, but I've never seen a fried chicken cart or basket there.

Back around 1908, nearly all of the fried chicken vendors were black men, and they had to pay the $5 fee for a license to sell. Unlike the hot dog vendors, the fried chicken vendors generally didn't limit themselves to any particular curb spot, but kept on the move, following where the customers might be. "Garbed in a short coat and long apron of white, and carrying on one arm a capacious basket, in which is his supply of chicken, he flits about from place to place on those downtown streets of the city...." Rather than have a stall or cart, they simply carried their chicken in a basket, allowing them to easily travel around with their food for sale.

What were the economics of this business? The article writer spoke to one of the chicken vendors, learning the fascinating details. The vendor had started the night having first purchased 50 chickens, totaling 135 pounds, at ten cents a pound, making his total cost $13.50. Each chicken could then be cut into six pieces, making a total of 300 pieces, and once fried, each piece would sell for 10 cents. That generated total sales of $30.00, making a profit of $16.50. And it only took that vendor two hours to sell out of his chicken. A fried chicken vendor could make as much, if not more, than a roast chestnut vendor.

Unfortunately, the article didn't describe how the fried chicken was prepared. It seems likely that the vendor fried the chicken at his home, but did he do the actual frying, or did some other member of his family, such as his wife, fry the chicken, or at least assist in its preparation? In addition, how long did it take to prepare all that chicken, such as frying 300 pieces? Plus, were the various vendors using different recipes to make their fried chicken, and thus were certain vendors considered to be superior due to their recipe?

The photo at the top of this article is of John B. Campbell, who lived in the West End, and who was known as "the original fried chicken man of Boston." He was the first fried chicken vendor in Boston, and had been working as such in the West End for several years. "He was patronized quite largely by actors and actresses from the vaudeville houses and popular-priced theatres who stop at West End hotels during their engagements here and take a piece or two of his fried chicken with them to their rooms for lunch."

Unfortunately, I've been unable to locate any more information about John Campbell, although I suspect his story would be quite fascinating. What led him to become a fried chicken vendor? How long, after 1908, did he continue to sell fried chicken? Did he assist the other fried chicken vendors, or were they viewed as competition? Did his family get involved in the business? So many answered questions.

Today, it probably would be impossible for any street vendor to obtain a license, especially because of hygiene restrictions, to sell fried chicken out of a basket on the streets of Boston. However, it's an intriguing piece of Boston history as well as local black history.

Rant: Touch Your Food & Enjoy It More

noreply@blogger.com (Richard Auffrey) — Mon, 22 Jun 2026 06:30:00 +0000

I don't believe it's a coincidence that some of our favorite foods, from burgers to hot dogs, lobster rolls to tacos, pizza to French fries, are held in our hands as we eat them. With summer here, we will likely enjoy more of these such foods.

When we pick up these foods with our hands and bite into them, this creates a greater connection between us and our food. There isn't an intermediary of metal, wood or plastic utensils which might interfere with our enjoyment of these foods. Although of course there are some people who do eat such foods with a knife and fork. This may create a disconnect between them and that food.

This is all a psychological issue, and one which most people don't even think about except on an unconscious level. They understand the enjoyment of these foods and can describe in the detail many of the reasons for such, except they will rarely mention that part of the reason, and probably an important element, is that they can touch the food.

Eating with your hands can even lead to you licking your fingers, savoring the sauce, condiments, cheese, frosting, and other items that might accumulate on your skin. There's a greater intimacy involved in eating food with your hands, one which we appreciate though usually on a deeper level. Yes, you can enjoy food which you eat with a knife and fork, but there is something more satisfyingly primal with being able to use your hands.

What may make us think more closely about this issue is when we are confronted with a situation outside of the norm, when we are unable to eat a certain item with our hands that usually we should be able to do so. For example, if you order a warm buttered lobster roll, but the roll falls apart, making it almost impossible to eat it as a sandwich. Or if you order a burger, with lots of extra ingredients, but it's too large, too thick for you to bite, or too messy to eat with your hands. There's a real sense of disappointment with these food fails, as you actually wanted to eat them with your hands but were thwarted in doing so.

You lose part of the essential aspect of the dish, the direct connection of flesh to food. I'm not sure all restaurants understand how certain foods should not require utensils to enjoy, that part of the allure is being able to hold them in your hands as you eat them. Do your own test at home. Try eating some foods with your hands and then try eating that same food with utensils. And I bet, if you're being honest, you will notice a difference and prefer using just your hands.

And of course, there are plenty of foods which are not meant to be eaten with your hands. You can't eat soup with your hands. Sometimes you need a knife to cut your steak. But, if you can eat something with your hands, then do so.

Touch your food and enjoy it more!

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 18 Jun 2026 06:30:00 +0000

“Father’s Day is all about celebrating the dads and father figures who make life sweeter, and we’re excited to do that in true Kane’s fashion,” said Maria Delios, Co-Owner of Kane’s Donuts. “Partnering with Vitamin Sea Brewing brings together two local favorites for a fun, limited-edition donut perfect for the holiday.”

“Partnering with Kane’s Donuts for Father’s Day was a natural fit,” said Dino Funari, Co-Founder of Vitamin Sea Brewing. “They’re a beloved local brand with an incredible following, and we loved the idea of creating something fun, seasonal, and unexpected for dads to enjoy.”

The Vitamin Sea Summer Donut will be available in limited quantities at all three Kane’s locations.

Rant: Eliminate Cuisine Stereotypes!

noreply@blogger.com (Richard Auffrey) — Mon, 15 Jun 2026 07:00:00 +0000

I don't like sushi because I hate raw fish!

We probably all know people who have made a statement like that, or something similar such as "I don't like Thai food because it's too spicy" or "I don't like Indian cuisine because I hate curry." Maybe some of you even have made such statements yourself. Yet are those statements truly accurate, or do they evidence a lack of knowledge about those cuisines? Are these people perpetuating stereotypes about these cuisines? Would these people actually enjoy aspects of these cuisines if they truly understood the cuisine and were willing to take a chance on it?

For example, the above photo depicts three different types of sushi, specifically maki rolls. Not one of those rolls contains raw fish. In fact, only one of them even has cooked seafood, the Shrimp Tempura Maki. The other two rolls are Sweet Potato Tempura and Chicken Tempura. There are plenty of other sushi options that don't include raw fish, so you shouldn't stereotype it as only consisting of raw fish.

Many people refer to Indian or Thai cuisine as if it were a single, monolithic cuisine. They fail to realize that most, if not all, national cuisines actually consist of numerous regional cuisines, and those can vary quite widely from each other. There is not a unified Indian or Thai cuisine. There is also not a unified Italian or Mexican cuisine. Rather, they all are a plethora of regional cuisines. Not all Indian cuisines and dishes use curry and not all Thai dishes are spicy.

This came to my mind again for me while I was reading Soul Food: The Surprising Story of an American Cuisine One Plate at a Time (2013) by Adrian Miller. There was a passage, "Americans tend to identify immigrant cuisines more by ethnicity, nationality, and race than by place. We use the terms “Chinese food” and “Italian food” instead of “Cantonese Province food” or “Southern Italy food.”

You must open up your mind and broaden your culinary knowledge. It's an easy solution, to educate yourself so you don't stereotype any cuisine. If you dislike raw fish, go to a sushi restaurant and ask what sushi doesn't include raw fish. If you dislike curry, check out an Indian restaurant and let them explain all of the dishes that don't use curry. If you dislike spicy Thai, check out a Thai restaurant and find out all the non-spicy dishes they carry. You will probably be surprised by all the choices you actually have, despite your dislike of one element of their cuisine. You might even find some new favorite dishes.

Though you might think your stereotype only affects you, that's not always the case. You might be part of a group of family or friends trying to decide on which restaurant to go. You might nix the idea of attending a certain restaurant because of your stereotype, thus denying everyone else the chance to dine there. Is that really fair? No, I don't think so. In addition, such stereotypes can hurt those restaurants, and the restaurant industry already has plenty of obstacles. Your stereotypes can reinforce the stereotypes of others, preventing even more people from dining at certain places.

Learn about those cuisines you think you hate, and maybe you will realize they are far more diverse than you realize.

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 11 Jun 2026 07:00:00 +0000

Rant: How Much Would You Pay For a Lobster Roll?

noreply@blogger.com (Richard Auffrey) — Mon, 08 Jun 2026 11:53:01 +0000

Summer is the time when many people in New England, from residents to tourists, will enjoy Lobster Rolls, whether a cold lobster roll (commonly called a Maine-style roll) or a warm buttered lobster roll (commonly called a Connecticut-style roll). My personal preference is for a warm buttered lobster roll and I enjoyed my first one of the summer season last Friday.

However, how much would you pay for a Lobster Roll?

This season, Lobster Rolls are pricier than other years, especially due to a smaller lobster catch in Maine, the fourth year of continual decline. Plus, restaurant prices have been rising, due to many factors, from higher ingredient costs to higher labor costs. If you try to purchase live lobsters at your local market, you'll see how pricey they can be, commonly $10-$20 a pound.

At many local restaurants, lobster rolls are now selling for $30-$60, usually accompanied by French fries or chips. On the menu, lobsters rolls are usually listed as "Market Price," so you should ask about the price before ordering, to prevent sticker shock later. Some consumers draw a line at how much they are willing to pay for a lobster roll, while others will pay nearly any price for such an iconic sandwich.

Last Friday, for lunch, I dined at Row 34 in Burlington, and I had an urge for a Lobster Roll. Their Warm Buttered Lobster Roll, with slaw and home-made chips was listed at Market Price, and the actual price that day was $48. Considering everything, I thought this was a reasonable price, especially as I've enjoyed their Lobster Rolls before and understood their quality.

There was plenty of sweet, tender lobster, covered with a rich butter, and within a thicker hot-dog style bun. The bun was grilled perfectly, and its thicker bread helped keep the sandwich from falling apart. With thin buns, the bread can get too moist from the butter and fall apart, so it becomes much harder to eat it. Fortunately, I didn't have this issue at Row 34. The lobster roll sated my urges, was quite delicious, and it was everything I wanted. I felt I got my money's worth.

I'll also mention that I love their homemade chips as well, a nice companion to the lobster roll.

In addition, as an appetizer, I was also impressed with their Salt & Pepper Fried Shrimp, accompanied by a peanut sauce and nuoc cham. A crunchy, clean coating on plump, tender shrimp, and both sauces were very tasty.

How much would you pay for a Lobster Roll?

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 04 Jun 2026 06:00:00 +0000

The vibrant flight features four rainbow-inspired spritzes made with Tip Tap’s homemade cordials, including a Raspberry Spritz, Mandarin Spritz, Honeydew & Snap Pea Spritz, and Blueberry Lavender Spritz. Even better, a portion of the proceeds from every Pride Spritz Flight sold will benefit BAGLY, supporting LGBTQ+ youth across Massachusetts.

Rant: Don't Use Your Car As An Oven!

noreply@blogger.com (Richard Auffrey) — Mon, 01 Jun 2026 13:17:11 +0000

Today is June 1 and temperatures later this week, Thursday to Saturday, are predicted to be in the 80s, a summery heat. So, once again, this seems like an excellent time to repeat a vinous warning, a caution to protect your wine from high temperatures.

We often hear how we should stay hydrated, use sun screen, and otherwise protect ourselves from the intense sun and heat. We know we shouldn't leave children or pets in a hot car, even if the window is open a bit. A child or pet can easily die inside a hot car, within a short time period, so it's vital that this should never be done. We don't want any such tragedy to occur.

However, how often do you hear that you should protect your wine from intense heat as well?

It should be illegal, the torture of an innocent wine bottle by the application of intense heat. It's also a far too common crime during the summer season. Please stop this cruel practice and persuade others to give it up as well. Do you really want to lose that bottle of wine you recently bought? Please save the gentle wine bottle from a torturous heat death.

Summer is the time for travel, and maybe you'll visit a farmer's market, bakery, farm, wine shop, winery, brewery, or some similar place. If you make any purchases, you'll need to transport them home in your car, likely in your trunk, where they could sit there for hours, or even longer. You might not realize that your trunk can get very hot, thus subjecting your food and drink to intense heat. You need a way to protect them from such high temperatures.

When I travel, I often bring my metal wine case (pictured above), which is insulated and holds a dozen bottles of wine. Thus, I can safely transport my wines and it has been invaluable on long trips. You don't need to purchase such a case, though if you often buy wine it can be a good investment. Instead, you should carry some other type of insulated bag, box or other container, the same type you would use to transport frozen food or other perishables. You need to protect the wine from the heat, keeping it at a cooler temperature. You need to be prepared when you travel.

An insulated container has other uses too if you travel. You might find some food you wish to take home, and that too can be protected on your long drive home. How many times have you stopped at a farmer's market or food shop, and wanted to buy something but worried about it surviving the journey home? An insulated container will resolve that issue. Always be prepared this summer and ensure you keep an insulated container in your trunk.

It's an easy solution to a rampant problem. Save the wine bottle from the heat, so that you don't come home and find your wine is ruined. Cherish the insulated container.

I'll also add that you need to protect your wine at home from intense heat as well. Where do you store your wine at home? Some just place them in open racks in their kitchen or dining room. If those rooms get too hot, then your wines are endangered. It would be better to store them somewhere else, where it is cooler and dark, such as maybe in your basement. If you have a wine cooler or wine refrigerator, that is probably the best place for your wines.

Protect your wine and food from heat, wherever it might be.

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 28 May 2026 12:57:35 +0000

Ken Zuckerman, the "Mustard Maestro," will be there, grilling sausages from Bianco & Sons, with a great assortment of mustards. Recently, Ken has been mentioned, for his mustard expertise, in the New York Times Wirecutter and the Boston Globe.

There will be at least 8 fabulous, themed raffle gift baskets including pickleball, gardening, movie night, kids summertime fun, pool party for 4, cheese/mustard and jam, coffee/bagel, etc. Something for everyone! If you plan on attending, we prefer payment on the day of the event via cash, Venmo or check. If you cannot attend but would like to support the program with a donation, you can do so at https://lakotayouthstay.org/support/. If you would like to enter the raffles, go to Venmo @joy-harris-29, let us know how many sheets of raffle tickets you'd like (25 tix/sheet for $20). Be sure to include your name, contact info and and we will send you a list of raffle baskets to choose from.

Admission is $25/adult; $10/teens; kids under 12 are free! Raffle tickets are $20 for 25 tickets. You can Sign Up HERE!

The Famed Prince Pizzeria Celebrates Its 65th Anniversary! (With A History of the Restaurant)

noreply@blogger.com (Richard Auffrey) — Tue, 26 May 2026 12:37:21 +0000

A hearty and well deserved congratulations to Prince Pizzeria, and owner Steven Castraberti, which celebrates its 65th Anniversary next week, on Monday, June 1. Founded by Arthur Castraberti, Steven's father, in 1961, the restaurant has survived these many years on Route 1 in Saugus, adapting to the times, experimenting with new concepts, yet never losing its core values or forgetting that at its heart, it's a pizzeria. Few restaurants survive this long so it's a great achievement to be celebrating 65 years in business.

I highly recommend you stop by Prince Pizzeria next Monday, congratulate Steve, and check out the anniversary specials that will be offered. There will be Cheese Pizzas for 99 cents, Meatballs for 65 cents, and Drinks for 10 cents. There are all prices that Arthur Castreberti charged when he first opened Prince Restaurant. Even if you can't make it then, please visit Prince soon, enjoy some pizza and Italian food, and savor a taste of history.

I've been dining at Prince since I was a child and I still dine there regularly, usually ordering pizza although their Meatball Sliders are another favorite of mine. I first wrote about Prince Pizzeria on my blog back in 2009, raving about their $5 All-You-Can-Eat Pizza Buffet, offered at lunch, which included multiple pizzas, ziti, sauce, garlic bread and dessert pizza. What an incredible value! By 2018, the buffet price had risen to only $8, and still was a great value. It was one of the best lunch deals you could find anywhere. Sadly, the buffet didn't survive COVID, although an abbreviated version was attempted for a short time.

Back in 2009, Prince Pizzeria made it to my year-end list of my Favorite Restaurants of 2009, and has been on my Favorite lists for many years, including my latest list, My Top 50 Favorite Restaurants of 2025. And I'm sure it will continue to be included on these lists for years to come.

I know that I'm not alone with many pleasant memories of Prince Pizzeria. In a recent Facebook post on the Prince page, many people shared some of their memories, of families who have dined there for multiple generations, for many different occasions. Steve mentioned to me that he was surprised how many people mentioned they had their first date at Prince.

I now want to provide some highlights of the history of Prince Pizzeria, from its origin through its changes over the decades. This is not a fully comprehensive history, and I may expand it in the future. Hopefully, after reading this article, you'll gain a greater appreciation for this restaurant and its achievements over 65 years.

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The origin of Prince Pizzeria actually extends back 70 years! The Daily Item (Lynn, MA), December 12, 1956, published the above advertisement noting the Grand Opening of the Leaning Tower Pizza on Route 1 in Saugus. Owned by The Leaning Tower of Pizza, Inc., this drive-in restaurant would be the second of their pizza joints, the first having opened in West Yarmouth on Cape Cod. The Saugus restaurant offered 17 varieties of pizza, including Lobster, Anchovie and Pepper Steak. They also served spaghetti dishes, meatball sandwiches, lasagna, and more.

Lobster pizza? It seems so fascinating and original, but other restaurants in Massachusetts around this time were also serving lobster pizzas. Back in 1952, the Royal A.A. restaurant, in North Grafton, was "Featuring the Original Lobster Pizza." And in 1958, the Wishing Well Restaurant in Springfield offered "Our Famous Lobster Pizzas."

I'll also note that in 1940, there were less than 100 pizza places in the U.S., but there would be a huge pizza boom during the next twenty years, so that by 1957, there were about 20,000 pizza places across the U.S. So, the creation of the Leaning Tower Pizza was trying to capitalize on that trend. And the great popularity of pizza still exists today, with approximately 70,000-75,000 pizzerias across the country, as well as plenty of other restaurants which offer pizza.

According to Steve Castraberti, it was around 1957 that Prince's unique style of pizza was created, by two Portuguese brothers, and this style of pizza is still served today, albeit with a slight difference. It is reminiscent in some ways to a Greek pizza, without being greasy, as it is made in a pan, a 13 inch pan which is more unusual as the most common sizes at that time were 12 inch and 16 inch. The pizza was originally made with a mild cheddar that was cooked for about 13 minute at 550 degrees. Mozzarella couldn't withstand the heat for that long, so it wasn't used. Today though, they have found a mozzarella that can withstand the heat so their cheese is a blend of cheddar and mozzarella. Currently, Prince Pizzeria makes about 10,000 pizzas a week!

The Daily Item, December 27, 1956, printed the above photo of the new restaurant, showing its "Leaning Tower." Sadly, the photo is a bit dark so it's hard to see all the details.

The Daily Item, December 31, 1956, had this ad for the Leaning Tower, recommending people "Have a New Year's Pizza Party."

The Daily Item, May 16, 1957, posted an ad for their Patio Week, offering a free drink with each pizza, free souvenirs, and discounted prices on their junior pizza and junior meatball sandwich.

The Daily Item, July 16, 1957, noted that the Leaning Tower had held a pizza eating contest, although the details of the contest weren't provided. I suspect it was a timed event, seeing how much pizza the contestants could eat within that specified time period. The winner was Andrew T. Valarie, of Magnolia, who out-ate all of the other contestants. He won a year's supply of free pizza!

The Quincy Patriot Ledger, July 12, 1957, published the above ad, indicating the Grand Opening of another Leaning Tower of Pizza in Quincy. The menu was nearly the same as the one in Saugus.

A review of the Saugus location. The Daily Item, August 16, 1957, detailed its impressions of the Leaning Tower in Saugus. “One of the most unique eating establishments in the North Shore area is the Leaning Tower of Pizza, located on the southbound lane of the Newburyport Turnpike in Saugus near the intersection of the Lynn-Fells Parkway.” The article continued, “More than 4,000 tasty pizzas weekly are served at this distinctive restaurant,…” That was quite an impressive amount of pizzas.

The article then noted, “Its success has inspired the construction of an additional Leaning Tower of Pizza at Quincy last month.” This was the third location of the chain. The Saugus location also offered “what is claimed to be the largest meatball sandwich in New England with six deliciously spiced meatballs in it.” In addition, “Vincent Catania, general manager, points out that all pizzas are made to order ready to take out. They may either be eaten on one of the many attractive patios beautifully landscaped with flowers or shrubs, in the customers’ car or taken home.” The article concluded, “The delicious pizzas invariably call for repeat orders and the unique New England institution is drawing throngs of tourists from all over the nation.”

A business merger! The Quincy Patriot Ledger, July 2, 1958, Boston Globe, July 4, 1958, and Jewish Advocate, July 10, 1958, detailed that The Leaning Tower of Pizza, Inc. would merge with the Prince Macaroni Co. The operating division would be known as Prince Italian Foods Management Corp. They planned to construct a chain of pizza drive-ins on a number of main highways throughout the East Coast. A new location in Wareham was set to open shortly.

Prince Macaroni, aka Prince Pasta, was founded in 1912, when 3 Sicilian immigrants opened a pasta shop in Boston's North End at 92 Prince Street. Eventually, as the company grew, it moved its operations to Lowell. And for nearly three years, they would own the Leaning Tower, although the restaurant would end up with significant financial problems.

Post merger, the Daily Item, August 15, 1958, published an advertisement for the Prince of Pizza at the Leaning Tower. The newspaper also had an article stating the restaurant "is to be substantially enlarged so that it will also include an attractive enclosed patio with murals, Italian white wrought iron furniture and many other attractive features to add to the atmosphere." In addition, "Many new items have been added to the menu including chicken cacciatore, ravioli, veal scallopini and many others."

The Quincy Patriot Ledger, November 18, 1958, had the above ad, noting the Saugus and Quincy locations. The ad also mentioned "Prince Spaghetti Day," which was indicative of the merger with the Prince Macaroni Co.

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Now, our history shifts a bit to Arthur Castraberti. Arthur was born on November 12, 1924 in Somerville to Oreste and Rosalia Castraberti. He grew up in Medford, eventually getting his Bachelor’s degree and Masters in biochemistry at the University of Massachusetts. He originally had plans to be a dentist. Arthur also served in the U.S. Army during World War II. He then first worked for the Canada Dry Corp., before getting a job with the Prince Macaroni Co. Arthur's father, Oreste, had been working for Prince since he was a young man, and would eventually spend 40 years there as a salesman.

Around January 1952, Arthur got engaged to Rose Marie Bucci, the daughter of Mrs. Vincent Bucci and the late Vincent. Around March 1953, they would then be married in Medford. They would eventually have three children: Linda, Paul and Steven.

According to the Boston Globe, March 26, 1995, Arthur joined the Prince Macaroni company as an assistant to the president, a “position which exposed him to the manufacturing, processing and sales of pasta products.”

The Jewish Advocate, June 25, 1959, noted Arthur's promotion within the company. “General Manager of Prince Italian Foods Management Corp., parent organization of all Prince Drive-In Restaurants, is Arthur Castraberti. Mr. Castraberti, who will work from the main office in Saugus, comes to this post from Prince Macaroni Company of Lowell and New York, where he served as director of plant operations.”

The Daily Item, August 31, 1959, had this ad, offering a special of a free cheese pizza with the purchase of any other pizza. There was no limit to the amount of free cheese pizzas you could obtain, so you could buy ten pizzas and receive an additional ten free cheese pizzas.

The Jewish Advocate, December 17, 1959, announced the grand opening of the newest Prince Drive-In Restaurant, located at 593 McGrath Highway, Somerville. To celebrate, there was the selection of a "Princess of Pizza," prizes were awarded, and there was entertainment and on-the-spot radio broadcasts. Michael Cantella, the manager of the new location, received the keys from Arthur Castraberti, General Manager for the company.

The Quincy Patriot Ledger, March 22, 1960, noted that for Lent, the Saugus, Somerville and Quincy locations would offer a free Prince Italian cookbook and package of Prince macaroni with any purchase of $1.00 or more.

1961 would be an important turning point in the history of Prince Pizzeria! At this time, the Saugus drive-in was a failing business, and Prince Macaroni wanted to make changes to turn it around. The specific problems with the location weren't mentioned initially in the newspapers, although later information provided by Arthur Castraberti indicated the staff was a significant problem. Better oversight was probably necessary.

The company initially offered Arthur Castraberti the management of the drive-in, figuring that he could make it profitable once again. At this time, the drive-in restaurant only had twelve seats, and customers could eat outside at picnic tables, eat in their car, or take the food home. It was said, “Spaghetti and meatballs was passed out through the front window.”

Arthur was 35 years old, had three children and a mortgage. He refused the offer to become the manager as he actually desired to be self-employed. Instead, he asked to purchase the Saugus restaurant, and offered to use his company stock to buy it. Instead, "Prince gave him the Prince Spaghetti House for no money down, no interest, as long as he made good the business’s liabilities within 10 years.” However, Arthur noted, “I didn’t intend to be a restaurateur. I didn’t know anything about running a restaurant.” He also stated, “I had never been in the kitchen of a restaurant prior to buying one.” It seems curious then that Arthur wanted to purchase the restaurant.

When Arthur first walked into the restaurant, he found the lone waitress in a corner reading a book while the cook was asleep. So, he immediately fired both of them, unworried that he was firing all of his employees. His wife became the restaurant's bookkeeper, and Arthur also took on his father, Oreste, who was an excellent Italian cook, to assist with the restaurant. For additional income, Arthur worked as a substitute teacher (for the first five years he owned the restaurant), and would rush from the school each day to go to the restaurant, where he would work until closing.

Arthur “waited on tables, washed dishes, made pizzas and some pasta dishes,..." He also "would take the order, cook the order and deliver the order.” Working with Oreste, and after much experimentation, they developed their iconic red sauce. They sold their first pizza for 95 cents and drinks cost 10 cents. That first year, the restaurant grossed about $100,000 but it wasn't enough for Arthur to draw a salary. The Daily Item, October 20, 1999, noted that 10 years later, Arthur was able to pay off all of the restaurant's debts, completing his deal with Prince Macaroni, and expand the restaurant.

(The above four paragraphs of info was compiled from the Daily Item, July 3, 1982, Boston Globe, March 26, 1995, Daily Item, October 20, 1999, Daily Item, July 21, 2005, and Daily Item, October 21, 2010.)

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Most of the subsequent newspaper coverage, especially many of their advertisements, for Prince Pizzeria would be in the Daily Item (published in Lynn, MA). The newspaper was published daily, except for Sundays, and was circulated in Lynn, Lynnfield, Swampscott, Saugus, Nahant, Marblehead and Peabody.

Maybe the first advertisement for Prince Pizza, since Arthur took over ownership, was in The Daily Item, February 6, 1962. The ad offered a Free large size bottle of Canada Dry Flavored Beverage with the order of each pizza. With Arthur's prior connections to Canada Dry, it's understandable why the restaurant would stock Canada Dry products. The ad also noted the restaurant offered 19 varieties of pizza, two more than the prior Leaning Tower had offered, although the additional two varieties weren't mentioned. I'll also mention that Arthur was using the same Prince of Pizza logo that had been previously used before his ownership.

This is part of the original menu, which you can see today at Prince Pizzeria.

The Daily Item, August 9, 1963, published an ad offering Take Home Pizza, partially cooked, with the special Buy 3 For The Price of 2. There was also an article in the newspaper, referring to the restaurant as the Prince Spaghetti House, serving 21 varieties of pizza, two more than the prior ad had mentioned. The article didn't mention what those two new varieties were. Were they still serving Lobster Pizza?

And every Saturday evening, there was a "bean buffet," in their Ye Olde Baked Beanery, from 4:30pm-8pm. This bean buffet might not have lasted long as I couldn't find any additional references to it. This buffet was also a break from their usual Italian fare, offering a more traditional New England dish. What other dishes might they have served at the bean buffet?

A lengthy article about the restaurant appeared in The Daily Item, July 30, 1965, under the title of Prince of Pizza House Noted For Choice Food. The article began, “The Prince of Pizza and Spaghetti House, located on Rt.1, Saugus, at the Lynn Fells traffic lights, has served famous Italian food to North Shore residents for over ten years. The restaurant is easily identified by the distinctive reproduction of the famous Leaning Tower of Pisa which adds an Old World touch unique in this area."

The article continued, "Mr. Arthur Castraberti, proprietor, and his father Oreste, feature a menu listing the widest variety of Italian food available in any restaurant on the North Shore. Quality ingredients, freshly prepared, are then precisely cooked or baked to produce the wholesome and tasty Italian dishes for which the Prince Restaurant is widely recognized.”

It was also mentioned, “The restaurant features a take-out section where foods are specially packed in containers which retain the warmth and the flavor of the food. Another added attraction of the restaurant is a functions room available without charge or obligation as another public service of Prince Restaurant.” It then noted, “In short the Prince Restaurant promises you a most exciting eating adventure. Against a backdrop that is genuinely Italian, and serving delicious Italian foods.”

Finally, it concluded, “Biggest feature of the Prince Restaurant is that it is providing these fine meals in an informal atmosphere and at moderate prices. Because of these moderate prices family dining at Prince Restaurant is becoming increasingly popular.” Today, despite the changes that would occur over the years, the Prince Restaurant still offers an informal atmosphere and moderate prices.

The Daily Item, August 12, 1966, provided a large advertisement for Prince, including its menu. The menu included 9 Spaghetti dishes (95 cents to $1.25) as well as a Family Size Spaghetti Bucket ($1.99), which included a half gallon of spaghetti, 5 meatballs, and a choice of meat or meatless sauce. There were 5 Dinner Specialties ($1.25-$1.35), such as Egg Plant Parmigiana, Veal Cacciatore and Baked Lasagna. You also found 9 Sandwiches (45 cents to 79 cents), such as Italian Pork Sausages, Italian Cold Cuts and Cheeseburgers. There were 19 varieties of Pizza ($1.10-$1.85), including Lobster, Clam, Linguica, Anchovie, Salami, Pepperoni, and more. You could also buy Partially Cooked Pizzas (Buy 3 for the price of 2), which you could finish cooking at home in the oven for about 6 minutes.

The Daily Item, August 10, 1967, published an ad with the same menu, and you can see that as year later, the prices had remained the same.

The Daily Item, April 4, 1968, mentioned the Route 1 Businessman's Association, and its newly elected President, Frank Guiffrida, of the Hilltop Steakhouse. Alexander Sampsonis of the Continental was also Vice President, Joseph Caruso of Caruso's Diplomat was Treasurer, and Arthur Castraberti was the Secretary.

The Daily Item, August 26, 1969, discussed that Arthur had applied for a beer and wine license, and two selectmen were opposed to granting him a license. Those two selectmen though still "had high praise for his operation and his character." Despite the opposition, the license was still granted by a 3-2 vote. One of the opponents, Dr. Frederick J. Wagner, said the restaurant was "a respectable place where young persons congregate" and that a liquor license would change the restaurant, and "spoil it for young persons." It was noted that there were about 23 liquor licenses in the nearby area. So, after eight years, the Prince restaurant now could serve beer and wine with your Italian fare.

The Daily Item, October 23, 1970, posted the above ad, showing a photo of the restaurant. The ad highlighted that it offered "Informal Family Dining" as well as "Quick Service--Quality Foods--Inexpensive Dining." The ad was accompanied by a separate article, which might actually be part of the advertisement. It stated, "The moment you walk in the door, you'll know there's something different about the Prince Spaghetti and Pizza House, Route 1, Saugus. A mouth-watering smell drifts around you. A giant menu informs you what might be causing all those delicious aromas. They're all being cooked and simmered with care by Albert Castraberti and his dad."

The Daily Item, December 9, 1970, briefly noted that Arthur was now the President of the Route 1 Businessmen's Association. The Daily Item, December 16, 1970, went into more detail about the Association. "The association is striving to become the voice that Route-1ers believe they need this year." There were potentially 168 members, although so far, only 98 had shown interest and 63 had become members. The association had an office at 200 Broadway with a full-time secretary.

The Daily Item, October 29, 1971, offered this advertisement, with a photo of the restaurant from a different angle than the prior ad. The ad was accompanied by a short separate article, noting Prince had 25 employees. It was also mentioned that the restaurant served wine and beer.

The Daily Item, June 12, 1972, ran an ad, "What's More American than Apple Pie?" Their answer was Pizza and Beer!

The Daily Item, October 27, 1972, ran an ad for Prince of Pizza, which noted it now served over 20 varieties of pizza, homemade pastas, Dinner Specials from $1.55 and a Children's Menu from 79 cents. It was also open daily from 11am to 1am. The ad was accompanied by a short separate article, which noted the restaurant recently expanded, adding a large brick fireplace, huge beams, wood paneling, and blue and red tables and chairs. They also added entertainment on Friday and Saturday evenings, including Stan Gerome, who teamed with singer-comedian Paul Floyd and other guests.

The Daily Item, October 30, 1973, offered this ad, with a black background, noting its "warm informal family atmosphere" and "Moderately priced." The ad also highlighted their beer, imported and domestic wines, and sing-alongs.

The Daily Item, October 25, 1974, had a short article about the Prince of Pizza, noting they had recently opened a new room, The Prince Wagon and Wheels Room. Arthur had purchased an old barn and its contents, and used them to decorate this new room. Some of the decorations included saws, picks, scythes, sickles, milk cans, coal hods, lanterns, and fish netting. There was a lumber wagon inside the room where entertainers sat, leading singalongs each night. The restaurant was also noted to have a special banquet menu for groups of 200 or more. I'll also note that other articles mentioned the new room's name was actually Wheels and Wagon Room.

The Daily Item, November 26, 1974, reported that Arthur had applied for an all-alcoholic beverage license, and the matter was taken under advisement. It would be later granted.

The Daily Item, June 6, 1975, had the above advertisement, promoting their Happy Hour, from 4pm-7pm, offering daily cocktails, free hors' doeuvres, and entertainment in their Wheels & Wagon Room.

The Daily Item, October 31, 1975, published photo of the exterior sign for the new Wheels and Wagon Room, as well as interior photos. The ad was accompanied by a short separate article, which noted they recently started offering a "lunchtime salad bar, all you can eat special." This cost $1.75, and it was mentioned it included cold cuts, cheeses, garlic bread and salads.

The Daily Item, October 29, 1976, had a short article noting Prince now had a special teenage room, "a place where youngsters may congregate for food and fun." In this room, alcohol was not sold and there was a jukebox and dancing area.

The Boston Herald American, May 22, 1977, detailed how Arthur was promoting a legal cause. He was “.., a restaurant owner, is tired of seeing businessmen receive all of the punishment for serving youths, while the youths themselves go free after using phony identification to buy beer, wine or liquor.”; He stated, “Nothing ever happens to the kid who pushed the identification on the businessmen, ..." Arthur also added, “Over the years, ... he has seen honest businessmen hurt economically and psychologically after being charged with selling alcoholic beverages to persons under the legal drinking age, 18.”

Arthur was now pushing a bill he submitted to the Legislature through Rep. Robert A. Vigneau (D-Burlington). “The bill would put more onus on minors who purchase alcoholic beverages by using false statements or false identification. Offenders would be subject to fines of $50 and $100, depending on the offense.”

As a follow-up, The Sun, August 2, 1978, reported that Governor Michael Dukakis had signed an amendment to state law that provided stiffer fines for misrepresentation of age in order to procure alcoholic beverages. Arthur was present at the signing.

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The Daily Item, June 3, 1977, noted that Arthur has recently added a new room to the Prince Restaurant, the Crepe Room. This room would offer a variety of "home made dinner and dessert crepes." The room serves lunch, and for dinner, there is soft music and a romantic atmosphere. The above ad shows photos of the interior of the new Crepe Room.

The Daily Item, August 19, 1977, presented another ad for the Crepe Room. The ad offered guests a free glass of wine and a mini-dessert with your crepes order. The ad had a brief menu of crepes, including: Scallops, Chicken, Broccoli, Ratatouille and Spinach. Plus, you could help yourself to their cheese and salad bar.

The Daily Item, October 28, 1977, mentioned that Bill Lord was the manager and host of the Crepe Room. It was also stated, "The Crepe Room has drawn praise from patrons and restaurateurs alike as one of the most tastefully decorated dining rooms on Route 1."

The Daily Item, June 9, 1978, provided a photo of the Crepe Room. Accompanying information indicated that Bill Lord was still the manager. In addition, it was noted some of the French dishes, besides crepes, available in this room, including Quiche Lorraine, Beef Bourguionne over Rice Pilaf, and Chicken Cordon Bleu. It was also mentioned that the Crepe Room could hold 150 people.

A job promotion? The Daily Item, January 31, 1979, noted that the chef in the Crepe Room was Bill Lord, a teacher at the Northeast Regional Vocational School and a producer of his own television program, The Chef's Kitchen, on food preparation. Lord, born in Australia, worked as a cook in a number of Australia's top hotels. In 1969, and became a culinary arts instruction at the Vocational school.

The Boston Herald American, February 11, 1979, ran an ad, mentioning that the Crepe Room was still in operation at Prince. However, it appears the Crepe Room may have closed sometime in 1979, as references to it ended that year.

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Unfortunate news. The Daily Item, May 1, 1978, printed the obituary for Oreste Castraberti, Arthur's father. Oreste had been 87 years old, lived in Medford, and worked at Prince until recently. He died in a hospital after a lengthy illness. It was noted that he had worked with his son, Arthur, at the Prince Restaurant for about 20 years. He had previously worked for 40 years as a salesman at the Prince Macaroni Manufacturing Co.

The Sun, July 27, 1978, mentioned that “Steve Castraberti has taken half of the locally-revered Prince Leaning Tower of Pizza and transformed it into a 300-seat club with a dance floor. Every Friday and Saturday, the Wheels & Wagon room presents bands like The Zaitchik Brothers, Gypsy, and the George T. Gregory Band. Occasionally, country-rockers Chuck McDermott and Wheatstraw come in for some hootin’ and hollerin’. Cover is usually $1 or $2, dress is casual, they have a full liquor license, and, yes, you can get pizza with your music.”

The Daily Item, June 14, 1979, presented this ad for Prince Restaurant, mentioning, “At Prince Restaurant there are no customers—just family.” The ad also noted their Sunday Brunch Buffet ($3.99/$2.99 for children under 12). They also now offered a "complete party service", catering for any event.

The Daily Item, May 19, 1980, published this ad, noting "We're Fighting Inflation." It noted "Good food at moderate prices has been a long standing Prince tradition. It's a promise Arthur Castreberti made to his customers long ago. We've stuck to it."

The Daily Item, November 14, 1980, ran the above ad, stating "Whatever your mood we've go Food, Food, Food." There were photos of nothing Arthur and his wife, Rose Marie. The ad was accompanied by a short separate article, noting Thursday was Big Band Night, with Dick Donovan and his 20-piece band playing hits from the 1940s and 1950s. In addition, Johnny Corcoran, an Irishman who sang country western and Irish ballads on Wednesday, Friday, Saturday and Sunday evenings.

The Daily Item, June 12, 1981, had this ad, "Feast Italian!" with a photo of Arthur and Rose Marie.

10 Million pizzas! The Daily Item, November 13, 1981, provided this informative ad about Prince Restaurant. First, it was noted that Prince had sold over ten million pizzas during its twenty years of operation. It was said, "Prince is the Northeast's largest independent pizzeria." Second, it was mentioned, "Dough, sauce, and condiments made fresh daily in our kitchen. Dozens of varieties and combination from $4.00 to $6.50. Whole wheat crust and vegetarian pizza available." Third, a list of Dinner Specials were presented, priced from $4.25 to $5.50. Fourth, a couple specialties were noted, including Quiche and Calzone.

The Daily Item, June 29, 1982, presented the above ad, stating "Kids Of All Ages Love The Pizza And Pasta At Prince." The ad was accompanied by a short separate article, noting "While the popular Prince Restaurant on Route 1 has diversified in recent years, it is still first and foremost a pizzeria." This holds true in the present day, as the heart of the Prince restaurant remains a pizzeria.

The Daily Item, July 3, 1982, ran a lengthy profile of Arthur Castraberti, also known as “King Auturo.” I've already mentioned some of the information in this article earlier in this post. The article about Arthur began, noting, “He is a man with deep religious convictions and sentimental feelings about his family as dated as ‘Father Knows Best’ reruns. He says he is still ‘madly in love’ with his wife of 29 years, Rosemarie.”

He currently ran the “Prince Spaghetti House,” a 700 seat restaurant. He owned an oceanfront home in Gloucester and another in Florida, but drove a 1973 Dodge Dart. Arthur stated, “I do not worship money,..” and “Money is just a by-product of success.” Arthur had an office on the second floor of the restaurant, "equipped with a television screen which monitors the restaurant and an intercom system which keeps him in constant contact with his farflung staff.”

In addition, “He makes decisions on the split second and seals deals with a handshake.” He then added, “I don’t believe in contracts….I haven’t signed a contract in 15 years.” Five years after purchasing the Prince restaurant, he finally saw progress. And after 10 years, he felt secure enough to expand the restaurant. “He had created a restaurant people liked to come to, a place where they could relax.” His desire was, “I wanted to create a family place.” Arthur also said, “Talent is like energy. If you can’t harness it, you can’t make it work for you.”

The Daily Item, June 9, 1983, noted that while Arthur and Rosemarie were still actively involved in the restaurant, a few of their family members worked there as well, assisting them. Son-in-law Michael Harrington was in charge of office management and purchasing, while Paul Castraberti, their son, was in charge of youth functions. Their other son, Steven Castraberti, was in charge of the Kitchen and Princess Room.

The Daily Item, June 14, 1984, ran an ad titled, "We Make a Big Deal Out Of Lunch!" For $1.99, you could get a mini pizza or pasta, with a "frosty mug of beer, glass of wine or soft drink."

The Daily Item, April 1, 1987, published this photo of Arthur and Wife, as “The Prince Restaurant on Route 1 has been named the No. 1 pizza operation in the nation by the National Association of Pizza Operators.” It was also noted, “Independent pizza operations were judged on three criteria: gross sales, dedication to the product, and overall desirability (working for both community and customers). Prince scored No.1 in all areas.” In addition, Prince had celebrated its 25th anniversary in the past year. Plus, “It was also named the No. 1 family fare restaurant on the North Shore by Boston Magazine.”

Giggles Comedy! The Daily Item, June 21, 1989, reported that the Giggles Comedy Club would premiere at Prince Restaurant on July 16. The premiere would host comedians including Lenny Clarke, Kevin Knox, Johnny Pizzi, and Don Gavin. For this opening event, the show would be held in one of Prince’s main dining area. After that, the shows would be held in Giggles, a 200 capacity function room located next to the restaurant.

The Boston Globe, November 25, 1990, discussed the Leaning Tower at Prince with Arthur. “At one point, Castraberti said he considered removing the giant pizza tower atop his restaurant.” Arthur added, “There are times when I thought it was tacky and wished it wasn’t there but now that I’m older and more mellow, it is more a source of pleasure than it was, said Castraberti.” Today, it remains a famed and prominent landmark on Route 1, providing a sense of history and tradition.

The Daily Item, April 9, 1991, printed a photo of Steve Castraberti, the manager at Prince. This accompanied an article concerning a letter in the New England Journal of Medicine which claimed that left-handers died nine years before right-handers. Steve, who is left-handed, though stated, "I take no stock in it," and "Wait a few year-end they'll come out with another report saying we live longer lives."

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The Daily Item, September 29, 1993, presented an ad for newly opened Castraberti's Tower Grill. It would feature "barbecued lamb, steak, pork, chicken, sausage, swordfish, shrimp, and combos." This was an attempt to create a fine dining option at Prince.

The Daily Item, November 3, 1993, briefly noted, “Arthur Castraberti’s Tower Grill has opened for business on the premises of the Prince Restaurant, Route 1, Saugus. The grill features Italian barbecue, steak, lamb, fish, salads, grilled potatoes and home-made focaccia. Charlie Wolf is chef.”

The Daily Item, February 8, 1994, published an ad offering a Valentine's Day special at the Tower Grill. For $35 per couple, dinner included an appetizer, soup, salad, entree and dessert, with complimentary Champagne and a flower for the woman. You could experience "cozy fireside dining" at the the Tower Grill.

The Daily Item, May 12, 1994, presented an ad mentioning some of their dishes and their prices. You could order Grilled Chicken Breast ($8.95), Steak Tips ($9.95), Lamb Tips ($10.95), Cajun Chicken Pasta ($9.95), and Grilled Chicken & Broccoli ($9.95). The ad also had a coupon for $5.00 off Dinner for Two (although it wasn't valid for pizza).

A review of the new Tower Grill. The Boston Globe, September 11, 1994, provided that review, noting the chef, Jerry Rath, was 25 years old, from Ireland, and was trained in gourmet French cuisine. This was a different chef from the prior year. It was mentioned, “The grill is a throwback to old Italy,…” All of the grilled or sautéed entrees came with a house or Caesar salad. Some of the grill items included sweet Italian sausage ($7.95), lamb tips ($10.95), pasta and saute ($9.95), seafood linguine fra diavolo ($12.95), salmon steak ($11.95), and more. Desserts included frozen Khalua mousse and Tiramisu.

However, it appears the Tower Grill was closed sometime in early 1995, as references to it vanished.

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A Pizza Buffet! The Daily Item, January 19, 1995, posted the above advertisement, which offered an All You Can Eat Pizza Buffet, on Monday and Tuesday nights, from 5-8pm, which included assorted pizzas, salad bar and an ice cream dessert for $5.95 (for Adults) and $2.98 (for Kids). The ad also mentioned their Super Bowl Party, where for $10 per person, you could All You Can Eat Appetizers and Pizzas, with a Cash Bar.

More All You Can Eat! The restaurant added Sunday nights to their All You Can Eat Pizza Buffet, which had previously just been available on Monday and Tuesday nights. The price for children was a bit higher, at $3.95. They also added a Pasta Night on Wednesdays, from 5-8pm, with All You Can Eat Pasta, Meatballs, Salad Bar, Garlic Bread, Ice Cream and Soda.

Even more All You Can Eat, at Lunch! The Boston Globe, June 25, 1995, had this ad, mentioning now offered a Lunch Buffet, on weekdays until 1:30, for only $3.99. The restaurant also offered Take n' Bake Pizzas, 3 large for $12. The ad even came with a $5.00 discount coupon for any purchase of $20 or more.

The Daily Item, October 5, 1995, had another ad for Prince Restaurant. Monday to Thursday nights, they had their "On The House" nights, providing Free Soup, Free Breadsticks, and Free Dessert to all Eat-In Patrons from 5-8pm. They were also still offering their All You Can Eat Pizza Feast, for $5.95, on Sunday nights.

Another review of Prince! The Boston Globe, November 5, 1995, provided a review of the Prince Restaurant, stating it “.., remains a vital fixture on the local restaurant scene. In part, that may because it has learned to adapt to the times.” The restaurant has 600 seats, with a main dining room and two function halls. They previously experimented with live rock music in the 1970s, dinner theater in the early 1980s, and more recently, comedy, lighter music and karaoke. The restaurant is primarily operated by Arthur’s sons, Paul and Steven, and their brother in law, Michael J. Harrington.

The article also mentioned, “Pizza is Prince’s specialty—the restaurant serves about 5,000 pies a week.” It continued, "Pizza aficionados, except for the most ardent thick crust lovers, are not likely to leave unhappy." It was also noted that it's "a family-style restaurant with an informal atmosphere and good, honest Italian fare.”

The Daily Item, July 26, 1996, briefly noted that Arthur, who is semi-retired from Prince Restaurant, stated, “We never assume that we can’t do it better.”

A Special Award! The Daily Item, December 19, 1997, reported that the Saugus Chamber of Commerce was going to award Arthur Castreberti their First Business Service Award. The article stated, "Castreberti was a founding father of the Chamber, once known as the Route One Businessmen's Association, dedicated himself to the betterment of the turnpike and the entire Saugus business community."

Another Super Bowl party. The Daily Item, January 22, 1998, had an ad for Prince, noting their Super Bowl Party. There would be Free Appetizers from 5-6pm and Free Cheese Pizzas at Half-Time. There would also be Raffle prizes.

The Boston Globe, June 14, 1998, mentioned that 10 years after Arthur assumed ownership of Prince Restaurant, the restaurant could seat 700 customers and they were selling 10,000 pizzas a week. It was also mentioned that back in 1981, "a southbound station wagon plowed through the front of the Prince, injuring eight but leaving the tower more or less upright.”

A new Tower! The Daily Item, October 20, 1999, reported that the original Leaning Tower was being replaced with a new tower. "Stephen Castraberti says it will look more the original Tower of Pisa, with more eye-catching detail and more authenticity, but it will also have a large 'Pizza' sign on top, in lighted, four-foot letters, to get those motorists' mouth watering."

The Daily Item, October 26, 1999, provided more details on the new Tower. "The top 32 feet of the tower, from the room up, is new. The bottom 15 feet of the tower, located inside the building, is the original." Arthur stated that he "was glad he never took the tower down." To him, "It's a beautiful symbol of what we are."

The Arthur Castraberti Award! The Daily Item, January 27, 2000, reported that the Saugus Chamber of Commerce had created the Arthur Castraberti Businessperson of the Year Award. It is "presented for outstanding service to the chamber and the community as a whole." It was named for Arthur, who "epitomizes everything a businessperson could be." The article continued to discuss Arthur, "He's gregarious, honest, warm and very generous. He's given to the community for years and now through his sons he continues to give. His conduct and behavior are the kind you'd like to see a businessperson have." This year, the award was given to Leonard DeRosa, the General Manager of the Hilltop Steak House.

Another unfortunate item. The Boston Herald, October 28, 2000, published the obituary of Rose Marie I. (Bucci) Castraberti, Arthur's beloved wife and co-founder of Prince Restaurant. It was fascinating to note that Rose once worked for the CIA in Washington!

The Boston Globe, August 28, 2003, mentioned that Prince Restaurant, which can seat 650 people employs about 70 workers. “Although the size and scope of the business has changed dramatically over the years, the philosophy and core values of Prince have not changed at all. Good food, a fun atmosphere, moderate prices, and excellent service are still the foundation of Prince.”

The Boston Globe, October 5, 2003, then provided a review of Prince, beginning with, "Mayhem. Complete and utter mayhem. There's no other way to describe the full-force sensory assault that is Prince Pizzeria." Steve Castraberti commented, "We're loud, we're a cacophony of noise and families, and you never have to worry about your child being the loudest because there are 10,000 other kids around." The review continued, "And, believe it or not, the restaurant makes pretty good food--good, inexpensive, homemade, red sauce Italian." It was also noted that on a busy Saturday night, the restaurant could sell over 1,000 pizzas.

According to Steve, their marinara sauce is a relatively simple red sauce, and should primarily taste like tomatoes and basil. One of the keys to preparing the sauce is not to overseason it. Nowadays, they prepare it in a big kettle, which helps to ensure it doesn't burn.

Pizza accounts for about 65% of their sales, and pepperoni is the most popular topping. "It's great pepperoni, too--slightly peppery and generously applied." Each week, the restaurant bakes about 5000 regular crusts and 120 whole wheat ones. The review added, "Prince also makes extremely good pasta, .." It was also mentioned that their two desserts include soft-serve ice cream and a Carvel ice cream cake.

The Daily Item, July 21, 2005, noted that Steve Castraberti had taken over the ownership of the Prince Restaurant. Steve stated that nothing would change except the ownership.

The Daily Item, October 14, 2010, detailed that Prince was celebrating their 50th Anniversary, and they would be holding two events that would benefit local public schools. One would be a Comedy Night event while the other would be a children's party. Steven Castraberti stated, "My father supported the local schools, sports teams, hospitals, seniors, and many other worthy causes since I can remember."

The Daily Item, October 21, 2010, followed up with more information about Price Restaurant and its 50th anniversary. Steve and his siblings grew up working at the restaurant. Steve started, at age 15, working as a dish washer and bus buy. Eventually, in 2005, Steve bought out the rest of the family to take sole ownership of the restaurant. "With much more competition today than decades ago, Steve Castraberti said he's kept the restaurant thriving by keeping prices low and food quality high." Steve also said, "We really are red-sauce Italian." In addition, he said, "... in addition to the food, the family atmosphere is what keeps Prince Pizza thriving."

More sadness. The Daily Item, June 29, 2011, provided an obituary for Arthur Castraberti, who had been 86 years old. Fifty years had passed since Arthur became the owner of the Prince Restaurant. During those 50 years, he transformed a tiny drive-in restaurant into one of the largest independent pizzerias in the country. He started off with no restaurant experience, but his passion and intelligence allowed him to transform the restaurant into a great success. He also greatly supported the community, through his philanthropy and connections to the other local businesses, such as through the Route 1 Businessmen's Association/Saugus Chamber of Commerce.

And now the second generation, Arthur's son Steve, has the reigns of Prince Restaurant, and in the last 20+ years since he has taken full control, he has continued to run a very successful restaurant. It has remained true to Arthur's values, presenting an informal atmosphere, a family friendly place, with good food and moderate prices. It's a restaurant which has been consistent over the years, and has weathered external problems, from COVID to high food prices. I often see Steve working at the restaurant, ensuring everything runs well, greeting customers, and more.

Congratulations to Prince Pizzeria and I hope it will celebrate many more anniversaries!

Rant: Give Respect & Attention To Older Restaurants

noreply@blogger.com (Richard Auffrey) — Mon, 25 May 2026 07:00:00 +0000

Next Monday, Prince Pizzeria will celebrate its 65th Anniversary, a significant achievement. However, when's the last time you saw a review of this restaurant in the print media? At best, you'll see some consumer reviews on social media, commonly on the restaurant's Facebook page, and maybe a few blogs might also discuss the restaurant. For myself, later this week, I'll be posting a History of Prince Pizzeria, showcasing highlights from its origins to today.

I believe this restaurant, and many other older restaurants, especially those who have been around for 20+ years, don't get sufficient attention from the press. As I've said before, new restaurants get the lion's share of publicity from food writers, reviewers and on social media. There's often a frenzy to be one of the first to review a new restaurant, and with so many restaurants opening all the time, writers don't lack for material. However, that means they give little, if any, attention to restaurants that have been open for many years.

That should change! Older restaurants deserve more respect and attention.

I've written about this issue before, as far back as 2014, and it's an issue that should be raised time and time again, to continue to bring attention to this matter, as a regular reminder to people. Many older restaurants were reviewed years ago but often haven't received an updated review in a very long time, if at all. During those years, so much can change, sometimes for the positive and sometimes for the negative. Consumers shouldn't have to rely on a 10 year old review to judge a restaurant. Some of these older restaurants are worthy of a new review, to ensure people know that it remains a quality restaurant.

These restaurants have survived so long for a reason and they should receive additional attention from time to time, to ensure people don't forget them. Every month, a significant number of restaurants close, indicative of the toughness of the restaurant industry. Each year a restaurant survives is a significant achievement. Those that can survive the test of time often deserve our respect and attention, and we need to ensure they are not forgotten. They need to be supported by our patronage.

As an example, consider Route 1, which has seen many changes over the years. The Continental Restaurant recently closed after 72 years in business. The Kowloon Restaurant, which was established in 1958, may either close or significantly downsize in the near future. Prince Pizzeria remains one of the last older restaurants, and it seems poised to continue for years to come.

We need to write more about older restaurants, to continue to highlight their quality. Any worthy writer can find an angle concerning these older restaurants. Don't just be dazzled by the new, restaurants that might not even survive a year. As consumers, we also need to dine at these worthy older places, to give them our financial support.

Which older restaurants do you believe are worthy of more respect and attention?

Rant: Don't Dine Out On Holidays!

noreply@blogger.com (Richard Auffrey) — Mon, 18 May 2026 06:30:00 +0000

Last weekend was Mother's Day, by far the most popular holiday for dining out at restaurants. People want to honor and impress their mothers, to make them feel special, so they believe that treating them to a special brunch, lunch or dinner will make that happen. However, that isn't always the case, as far too often the experience is only mediocre or average.

Because the restaurants are so busy, they may have difficulty handling the great numbers of customers, so they often limit their holiday menus. The large amount of customers also often means you have to wait at the restaurant more than usual. More mistakes by servers and the kitchen commonly occur, and the food quality may not be as good as it normally may be. I have heard plenty of stories of bad, or just average, dining experiences on the holidays.

If you have dined out on a busy holiday, think about your experience. Was it a stellar dinner, or closer to average, or even mediocre? Were there server issues? Was the food as delicious as it normally was at that restaurant?

If you truly want to enjoy a special holiday dinner, then consider making reservations for the days around the holidays, and not the holiday itself. The restaurants won't be as busy, and your experience will more likely be more representative of the restaurant's usual quality. It will be a more impressive meal, one that will better honor whoever you are treating. There's no reason you have to celebrate just on the holiday.

Father's Day will be held on Sunday, June 21, and it's considered the third most popular holiday for dining out. Rather than take your father out on that Sunday, which will be quite busy, why not consider doing so on the Friday, June 19, or Saturday, June 20? Your experience should be much better on either of those days instead of the Sunday holiday.

I'll note that there are exceptions, some restaurants which still are able to provide a stellar experience even on busy holidays. However, you need to be very selective in where you dine, carefully choosing the restaurant where you plan to celebrate. You need to do your research, to locate those special restaurants which can handle the holidays. More often, those are small, independent restaurants, and they can impress you even at the busiest of times.

Do you know any such restaurants which still deliver their best on the holidays?

Rant: Why Don't You Eat More Seafood?

noreply@blogger.com (Richard Auffrey) — Mon, 11 May 2026 06:30:00 +0000

Eat More Seafood! Eat More Seafood! Eat More Seafood!

I've been pushing this sentiment for many years, and I consider it one of the most important food issues in the country. Unfortunately, it remains a serious problem, so it's necessary to once again try to highlight this matter, to bring attention as to why it's so important that people consume more seafood.

As summer approaches, local clam shacks will become more popular, more lobster rolls will be consumed, and salmon will be grilled in backyards. It's great to know people will be eating more seafood, but the vast majority of people still need to eat even more seafood. As I've said repeatedly before, seafood consumption will significantly lessen your chances of dying from the leading cause of death in the U.S.: Heart Disease. That's a powerful reason why you should consume more seafood and it's far from the only reason.

According to the Centers for Disease Control & Prevention (CDC), the leading cause of death for men and women in the U.S. is heart disease, and in 2023, it killed over 919,000 people, which was over 200,000 more than died in 2022. That's a scary statistic, showing many more people are dying of this disease, even though there is an easy way to help reduce these deaths.

We all have had family and friends who have died from heart disease, and we should be doing what we can to reduce our own chances of acquiring heart disease. Do you want to die prematurely, leaving your loved ones without your presence? Do you want to die from heart disease when you could have adopted a small lifestyle change which might have saved you?

Seafood consumption is a significant key to reducing your chances of heart disease. Since the 1970s, over 20,000 research studies have been conducted on the health benefits of seafood and they have concluded that eating seafood twice a week can reduce your chance of dying from heart disease by about 36%. You won't find another single food that has been scientifically proven to reduce heart disease so much.

Low seafood consumption is blamed for at least 84,000 deaths in the U.S. and 1.4 million globally. Besides helping to reduce heart disease, research has also been providing growing evidence of the health benefits to the brain and bones as well as against cancers and inflammatory diseases. Eating more seafood is such a simple change to your lifestyle and it can bring so many health benefits. Why wouldn't you want to make this change?

According to recommendations from the USDA, and many other bodies, Americans should consume at least 26 pounds of seafood each year, essentially meaning you should eat 4 ounces of seafood twice a week. The average American doesn't consume this much seafood. Per capita seafood consumption peaked in 2021 at 17 pounds (still 9 pounds short of the USDA recommendation), but has been on a slight decline since then. In 2024, per capita consumption was only 16.5 pounds, nearly 10 pounds less than what is recommended.

In comparison, in 2025, the average person consumed 58.5 pounds of beef, about 50 pounds of pork, and 102 pounds of chicken. It's easy to see then how little seafood is consumed by the average American.

Besides the health reasons for eating more seafood, another compelling reason is the taste. Seafood is delicious! It's diverse in its flavor profiles so there should be something to cater to all preferences. Even if you dislike shellfish, then maybe you will enjoy a flaky white fish or a richer salmon. Fish can be prepared in a myriad of methods, from raw to baked, fried to grilled. Add it to soups or risottos, casseroles or sauces. There's something for everyone. Want some new recipes? Check HERE for recipes from the Seafood Nutrition Partnership.

I know some people worry about mercury poisoning from seafood, but that is a greatly exaggerated danger. And the benefits to preventing heart disease far outweigh any chances of being negatively affected by mercury poisoning. How many people do you know have died from mercury poisoning? And how many do you know who have died from heart disease? The National Fisheries Institute has stated: "There are no confirmed cases of methylmercury toxicity in the United States from consumption of commercial seafood. The amount of mercury equated with serious illness has only been seen in international industrial accidents and poisonings several decades ago."

I know that one of the major obstacles to increases seafood consumption is price. People perceive that seafood is expensive, so they are less likely to buy it, opting for less expensive proteins. However, those less expensive proteins come with their own cost, and won't provide the same reduction in heart disease as seafood. How much is it worth to you to save your health?

However, there are also plenty of ways to get better value when purchasing seafood. First, buy seafood types, like mussels, which are very good values. Second, seek out local seafood as it often can be less expensive than imported seafood. Third, buy seasonal seafood as it's usually less expensive because it is more abundant in season. If you buy fish out of season, the price may have a premium added to it. Fourth, check out some of the less popular fish species, which may be cheaper because there is less demand for it. Try wild drum fish, snook, or cobia rather than tuna and cod. Fifth, consider eating smaller portions of fish, rather than you would a large steak or pork chop at one sitting. You only need 4 ounces of seafood, twice a week, and that smaller size works out to be a less expensive meal overall.

I've been purchasing most of my seafood from the Ipswich Shellfish Fish Market, a pop-up market in Ipswich that is open on Fridays and Saturdays. I was just there this past Friday, buying some Soft Shell Crabs and Chinook Salmon. They have a very good variety of seafood, fresh and frozen, generally dependent on what's seasonally available. The fresh fish looks great, is reasonably priced, and tastes delicious. Plus, their service is excellent, from cutting your seafood to order to providing cooking advice. If you love seafood, I highly recommend you check out this market.

Step up your game and eat more seafood. Try to consume seafood at least twice a week. Your heart will thank you.

What's your excuse for not eating enough seafood?

"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight."
---Jean-Anthelme Brillat-Savarin