The Passionate Foodie

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

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) Congratulations to the Union Oyster House for their 200th Anniversary!

In 1826, before the Civil War, before the invention of the telephone, and before either the Boston Symphony Orchestra or the Boston Red Sox existed, Union Oyster House opened its doors. This August, this National Historic Landmark celebrates 200 years of continuous operation. Located on Boston’s Freedom Trail, Union Oyster House offers guests a tangible connection to American history, culture, and traditions. Since opening, only minor renovations have been made to preserve the restaurant's original design. It is internationally celebrated for its fresh seafood, timeless ambiance, and exceptional service. Signature dishes include New England classics like oysters on the halfshell, clam chowder, lobster, Boston baked beans, and cornbread.. The restaurant won North America’s Best Landmark Restaurant honors in 2020, 2024, and 2025.

Over the years, Union Oyster House has been owned by only four families: the Atwoods, Fitzgeralds, Greaveses, and, the current proprietors, the Milanos. For owner Joseph Milano, this bicentennial anniversary represents far more than a successful business. “It’s our responsibility and honor to uphold this piece of American history,” said Milano. “For 200 years, we have been creating memories and traditions for visitors across the world. Union Oyster House would not be where it is today without the love and support from our guests.”

Some of the more famous guests to dine at Union Oyster House over the decades have included presidents and politicians, royalty and diplomats, Hollywood legends, celebrated chefs, and sports icons. Notable visitors have included Franklin D. Roosevelt, John F. Kennedy, Bill Clinton, Barack Obama, Queen Elizabeth II, Julia Child, Meryl Streep, Leonardo DiCaprio, and Steven Spielberg, among countless others who have passed through its historic doors over the last two centuries.

2) Margeaux Supper Parlor, located in Cambridge and owned by Rebekah Barr is now offering $1 oysters, along with new cocktail and wine pairings. Every Tuesday through Thursday from 5–7 p.m., guests can enjoy a special menu featuring brand-new cocktails and $1 Unicorn Oysters. Unicorn Oysters are premium, surface-cultivated Eastern oysters harvested in the cold, nutrient-rich waters of Maine's Damariscotta River.
** Available in the dining room, at the bar, and on Margeaux's patio. **

Some Cocktail Highlights include
* Clarified Key Lime Margarita– Arette tequila, key lime, vanilla, Luxardo amaretto, coconut foam, graham cracker
* Pink Vesper– Kyro rhubarb gin, Rockey's botanical liqueur, Lillet Rose, lemon
* Bali Dragon– Absinthe, Planetary rum, coconut milk, pistachio & pandan orgeat, matcha
* Soft Launch– Tito's, Licor 43, guava, citrus, vanilla, baking spice, sparkling wine chaser

Each cocktail is inspired by the deep flavors of unicorn oysters, pairing oyster umami with a refreshing bite. Owner Rebekah Barr's vision for “Golden Hour” centers on her appreciation for a slower life. A craft cocktail, a fresh oyster, and the sunsetting over a beautiful patio- the way summer should be. Wine will be offered by the bottle and glass at a discounted price.

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."

**********************

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.

***********************

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

The 19th Anniversary of The Passionate Foodie!

noreply@blogger.com (Richard Auffrey) — Sat, 09 May 2026 07:00:00 +0000

Today, it's time for me to open a special bottle of wine to celebrate another milestone as The Passionate Foodie blog celebrates its Nineteenth Anniversary! During all those years, I've seen many other food & wine blogs come and go, but I've chosen to continue my writing, and to continue to challenge myself. I've posted over 5600 articles on my blog, covering a vast myriad of food and drink topics.

I'm very proud of all I've written and accomplished, and I look forward to continuing to write, continuing to share and spread my deep passion for food & drink. I've actually been writing about food and drink for over 20 years, as I wrote for another blog, Real World Winers (since defunct), for 1 1/2 years before I started The Passionate Foodie.

During the past 19 years of The Passionate Foodie, I've learned so much about food & drinks, exploring a wide variety of topics, essentially about anything I can eat or drink. I've never restricted my blog to a specific type or style of cuisine or drink. I've just wanted to write about whatever interested me at the moment. My blog has provided me a myriad of wonderful opportunities and experiences, creating a vast storehouse of fantastic memories. I've sampled so much excellent and exciting food and drink, in this country and many others.

I've gotten to travel to some amazing destinations, including Croatia (Dalmatia, Istria, Slavonia), England (London & surrounding areas), France (Bordeaux and Champagne), Spain (various regions, including Rioja, Ribera del Douro, Penedes, Jerez and the Canary Islands), Portugal (Porto, Vinho Verde and the Douro), Italy (Tuscany and Collio), Slovenia, Bosnia & Herzegovina, Canada (from Nova Scotia to Vancouver), Argentina and Chile. Italy, Slovenia, Bosnia & Herzegovina, Argentina and Chile.

In the United States, I've visited a number of states, including all of New England, California, Oregon, Washington, Illinois, New York, Maryland, Virginia, Pennsylvania, Louisiana, Georgia, North & South Carolina, Nevada, Washington D.C., and Virginia.

Over all these years, I've met so many interesting people, which has enhanced my experiences as I've long said that food and drink when shared is even better. Some of those people have become very close friends. It's been fascinating to meet numerous wine makers, distillers, brewers, wine & liquor store owners, importers, distributors, farmers, restaurant owners, chefs, and much more. From each, I've learned something new, which has expanded my understanding and enhanced my writing.

During these nineteen years, what began as a hobby transformed into my profession. I'm now a freelance writer, having been published in a number of magazines and newspapers. I'm also a Sake educator and consultant, having worked for a variety of clients, from restaurants to distributors, conducting Sake classes, tastings, dinners and more. I also work part-time at the Victoria Hill Wine shop, conducting wine tastings twice a week, on Thursday evenings and Saturday afternoons.

It has been my ardent pleasure to showcase and promote under-appreciated and/or lesser known wines, spirits and other drinks, such as Sake, Croatian Wines, Greek Wines, Georgian Wines, Uruguayan Wines, Portuguese Wines, Sherry, Franciacorta, Mezcal, Baijiu and more. I've championed many of these underdogs, all which are worthy beverages deserving of much more attention by consumers as well as other writers. We all need to expand our palates and seek out the liquid wonders that can be found all around the world.

Within the last several years, especially because of the pandemic, I've dedicated more time to researching and writing numerous historical articles about food and drink, and I'm especially proud of these articles, many breaking new ground in our understanding of certain topics. I've compiled links to all of these fascinating articles in two compilation posts: All About My Historical Food & Drink Articles and All About Boston's Chinatown, Chinese Restaurants & Cuisine. Look forward to more of these articles in the near future.

I owe many thanks to all of my readers, as it's their support and encouragement which has helped motivate me to continue writing year after year. I also owe thanks to my family and friends who have been so supportive for all these years. In addition, I am grateful to everyone in the food and drink community, from chefs to wine makers, who have helped contribute, in a myriad of ways, to my blog. Life is about connections, about the relationships we make, and they all contribute to what we do.

If I didn't thoroughly enjoy what I've been doing, then it would have ended years ago. I find it fulfilling and satisfying, and hope that my passion for food, drink and writing never dims. I look forward to celebrating my 20th anniversary next year, and I hope my readers keep reading me year after year.

It's time to celebrate!

Krasi: Celebrating the Cyclades

noreply@blogger.com (Richard Auffrey) — Tue, 05 May 2026 14:00:00 +0000

Last Friday, on May 1, I dined at Krasi, one of my Top Five Favorite Restaurants, and celebrated my mom's birthday. As usual, it was a superb experience, with the food, wine and service all being top-notch. It's consistently excellent, offering innovative Greek cuisine, compelling Greek wines, and true hospitality.

May 1 was also the start of the month, so Krasi is now showcasing a new region of Greece, and this time they are highlighting the Cyclades, a group of islands in the Aegean Sea, southeast of mainland Greece. The group includes over 200 islands, but about 30 are considered main islands, such as Santorini, Mykonos, Naxos and Paros. So, for the month of May, Krasi will present four special dishes inspired by the Cyclades and showcase their wines at their weekly Symposium Wednesdays. I tasted three of the four Cyclades dishes and wanted to share my thoughts on these delicious choices.

The wines of the Cyclades are said to ".... taste like the sea (in the best way)" and were "... shaped by wind, sun and sea. Assyrtiko at the front, with Aidani and Mandilaria not far behind." For the next four Wednesdays, the Symposiums, led by Wine Director Jeremiah Cates, will feature these wines, and the themes of the next four weeks will include: Taste of the Region, Santorini Showdown, Low-Key Legends, and Sommelier Picks. Check out the Symposiums and let the passionate and knowledge Jeremiah educate you about these wines from the Cyclades.

I'll also briefly note that May 1 was the opening of their Patio seating, and plenty of people took advantage of the opening to dine al fresco.

We began our dinner with glasses of the 2024 Kir-Yianni ‘Akakies’ Rosé of Xinomavro, a celebratory bubbly, which my mom loved. The bubbly possessed bright red fruit flavors, with a touch of sweetness which is well balanced by its acidity. It's a fun wine, which should appeal to many people.

During the dinner, on the recommendation of Jeremiah, we ordered a bottle of the 2024 Sarris Lygia Orange Wine, and it was a great choice. I'll note that the Sarris Winery also produces "V for Vostilidi," one of my favorite Greek white wines

The wine was produced from Tsaoussi grapes, made on the island of Cephalonia, which is thought to be the main home of the grape. Most often this grape is used in blends. This wine was fermented with wild yeast and macerated on the skins for about two weeks. The wine was complex and interesting, with a delicious melange of flavors, from baking spices to apricot, black tea and orange peel, with restrained tannins, good acidity, and a lengthy finish. Highly recommended! It also paired well with a variety of our dishes.

We began our meal with Tiropita Rolls, Greek cheese bread with halloumi & graviera, served with homemade Greek honey butter and a couple olives. I love these rolls, which have plenty of cheese within them, and the butter is sweet and creamy.

We next selected one of the Charcuterie, the Akrokolion, slices of lamb, with garlic & black pepper. The charcuterie are served with carob bread, toursi (pickled veggies), caperberries and an olive tapenade. Their charcuterie is always a good choice, and this lamb is a winner.

We then selected one of the four Cyclades dishes, the Kopanisti, a spicy Mykonian cheese, feta, serrano peppers, and crispy lemon potatoes. The potatoes were superb, such a crispy and tasty exterior with a tender, soft potato within. I could have eaten a large plate of just those potatoes! The Kopanisti dip was creamy and flavorful, with a mild spicy element, and well complimented the potatoes. I strongly recommend this special new dish.

The second Cyclades special we ordered was the Tomatokeftedes, crispy tomato fritters, with dill, mint, marinated tomatoes, and mint yogurt. The fritters had a nice crunchy exterior, and were filled with a well seasoned blend. They make an excellent dish for the Spring.

We also ordered the Giouvetsi, as we wanted another dish with lamb. The dish consists of braised lamb shoulder, orzo, cinnamon, grated mizithra, and tomato sauce. Another compelling dish, with very tender lamb, plenty of orzo, and a delicious tomato-based sauce, accented by the mizithra cheese. A hearty and delicious dish, this definitely elated my belly. Also highly recommended!

We finished our savory dishes with another of the Cyclades specials, the Savoro, sea bream, smashed spring potatoes, horta, golden raisins, and rosemary-vinegar. A tasty and tender white fish, with a delightful crispy skin, enhanced by the touch of the acidic vinegar with notes of rosemary, with sweetness from the golden raisins.

So, all three Cyclades special dishes we tasted were excellent, and great choices if you dine at Krasi this month. We didn't try the fourth dish, the Xtapodi, a grilled octopus dish, but I'm sure it's quite good as well.

Check out Krasi this month, and experience the delights of the Cyclades, as well as the rest of their delicious menu offerings.

Rant: No Respect For The Most Ignored Wine

noreply@blogger.com (Richard Auffrey) — Mon, 04 May 2026 16:28:00 +0000

It's a wine with a fascinating history that extends back thousands of years. It's currently produced in France, Italy, Spain, Australia, Germany, the U.S. and many more countries. It's seeing a renaissance recently, with an explosion of producers in the past years, creating some unique and fascinating products. It can be delicious and complex, intriguing and diverse, and offers a template upon which a producer can put their individual stamp, reflecting their terroir.

However, if you search for this wine on most wine blogs, you'll rarely find any reviews. Unfortunately, it's a wine that gets far more attention from cocktail lovers than it does wine lovers. Many people probably do not even realize that it actually is a wine. They might see it more as a liqueur or spirit. This needs to change. This wine needs better recognition for its own merits, rather than simply as a cocktail addition. It's time this wine stops being ignored by so many wine lovers.

The wine in question is Vermouth, a fortified and aromatized wine. Why do so wine lovers refuse to see its merits?

Is it because it's a "flavored" wine? Though craft beer lovers often embrace flavored beers, many wine lovers show disdain for flavored wines. They seem to think wines should remain relatively pure, with flavor from grapes and oak, but nothing else, despite the fact wines have been flavored for thousands of years. Sure, there are flavored wines which aren't done well, and taste artificial and unpleasant. However, a carefully crafted Vermouth can express an amazing melange of harmonious flavors.

Is it because it's seen more as a cocktail ingredient than a beverage of its own? Yes, it often is used in modern cocktails, and you are unlikely to find it on most restaurant wine lists. However, back in the later half of the 19th century, when Vermouth first started appearing in cocktail recipe books, one of the most popular was the Vermouth Cocktail, which only contained Vermouth, a piece of ice and a lemon peel. The flavor of the Vermouth, basically on its own, was paramount. In Europe, it's still common to drink Vermouth on its own. It is in the U.S. where people have been slow to embrace this wine on its own.

Is it due to a lack of understanding about Vermouth? Do you realize it is a wine? Do you realize the diversity of Vermouth? It's no longer as simple as dividing Vermouth into sweet and dry. Were you aware of the various U.S. producers of Vermouth, from California to New York? When is the last time you enjoyed Vermouth on its own, and not in a Manhattan or Martini?

For many years, I've experienced the delights of Vermouth and hope others will widen their vinous horizons and experience it as well. Treat it like a wine and not just a cocktail ingredient. Don't just place it in a pantry or cabinet when you want to make a Manhattan cocktail. Store it like you would store any other wine.

Vermouth is definitely worthy of much more attention than it receives from wine lovers. People need to learn more about it, and taste the various examples that are available. Wine bloggers need to write more about it, to share knowledge of Vermouth with their readers. The U.S. needs to take a more European approach, and learn to appreciate Vermouth on its own, and not just as a cocktail ingredients.

What are your thoughts on Vermouth?

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 30 Apr 2026 12:29:00 +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) Opening early at 12pm, XOXO Sushi Bar will host a special celebration for Mother’s Day in Chestnut Hill on May 10. Utilizing XOXO’s advanced in-house dry-ager and jukusei technique – “aging” in Japanese, where fish used in sushi is salted or soaked in vinegar then matured for several days – Chef Kegan Stritchko has designed a pair of celebratory menus that feature local and rare sea treasures designed with luxe and intriguing flavor profiles.

In the abbreviated jukusei omakase offering, there are 11 courses ($150 per guest): an Island Creek oyster with leche de tigre and dill; hirame usuzukuri with yuzu dashi, candied quinoa and lemon zest; madai and shima aji nigiri; chef’s choice of five pieces of sashimi; hiramasa and Ora King salmon nigiri; chawanmushi with savory egg custard, snow grab and ikura; bluefin tuna and akamutsu nigiri; a negitoro handroll with bluefin tuna belly, scallion and shiso; grilled langoustine with miso butter, kimchi and chili oil; A5 wagyu beef tartare with black garlic, caviar and taro root; and a dessert of Thai chili chocolate ice cream with chocolate ganache and cranberry gel. Guests can opt for an expanded menu with five additional courses, bringing the grand experience to 16 courses ($250 per person): a personal 1oz jar of caviar paired with purple potato chips; Hokkaido uni nigiri; king crab nigiri; dry aged otoro; and A5 wagyu ribeye carpaccio with caviar, lemon miso butter and negidare.

WHEN: Sunday, May 10, 12pm-10pm
COST: Jukusei tasting menu: $150 per guest; Jukusei tasting menu with expanded offerings: $250 per guest
Reservations are recommended via OpenTable or by calling (617) 505-3378.

2) Margaritas Mexican Restaurant is celebrating Cinco de Mayo for five straight days with a series of specials and events. From May 1-5, do “Cinco de Drinko” proud by imbibing in all the Five Days of Cinco action complete with giveaways and souvenir cups* when you give a Don Julio upgrade to your original or naked margaritas.

FANCY FRIDAY – May 1: To kickoff the festivities, get your drink on with a collection of liquid specials: PB Espresso Martinis ($9), Cadillac Margaritas with Don Julio Reposado ($12), and Milionario Margaritas with Don Julio 1942 ($19.42). Guests also will be able to enter to win a travel voucher valued at $2,500.

GO BIG FOR THE DERBY – May 2: Put on your Derby finest for the greatest two minutes in sports! Those sporting a festive topper or sombrero will dig into a complimentary order of guacamole. Get the dollar bills out because for $1, your margarita will be getting a jumbo upgrade.

FAMILY CINCO FIESTA – May 3: It’s Sunday Funday with a Cinco twist. Kids under 12 will be treated to a complimentary entrée and the first 25 tikes through the door at each location will score a free t-shirt.

INDUSTRY NIGHT – May 4: Those in the service industry will be treated to 50%** off food, well cocktails, house margaritas and draught beers. Feeling lucky? Enter to win free dinner for a year.

CINCO DE MAYO – May 5: On the fifth day of Cinco, the first 50 guests to arrive at each location will be sporting a new themed t-shirt and any taco purchase comes with a “Get a Taco Coupon” valid from May 6-June 30.

*Souvenir cups available while supplies last.
**In Massachusetts, discount only applies to food orders.

Origin of the Chow Mein Sandwich: A Fall River Invention?

noreply@blogger.com (Richard Auffrey) — Wed, 29 Apr 2026 07:00:00 +0000

"The question then is "What is a Chow Mein Sandwich?" The chow mein part is easy enough to describe. It is a mixture of minced meat (pork), celery, onions, and bean sprouts in gravy over deep fried noodles. This combination or blend of ingredients is more like a thick sauce or a stew. It is placed between a hamburger bun or between two slices of white bread. For the latter, brown gravy is ladled over the works. As with any category of chow mein, there are variations. In addition to pork (the standard), there are other choices such as chicken, beef, or shrimp."

--Flavor and Fortune, Summer Volume (1999), Chow Mein Sandwiches by Imogene Lim

Most sources, including Imogene Lim, claim that this sandwich was invented in Fall River, Massachusetts, and is best known in the Fall River area and parts of Rhode Island, although it was also once available on Coney Island, New York.

However, the actual origins of this sandwich are murky, and no one seems to be able to pinpoint actually when it was first created. Some think the sandwich was created in the 1930s, while others place its origin in the 1920s, if not earlier. The common reason claimed for its creation is that Chinese restaurants made the sandwich to cater to poor immigrants who wanted something hearty at a very low price.

Imogene L. Lim, PhD. is considered an expert on the chow mein sandwich and has written a number of articles about it, and has been interviewed in various publications about this sandwich. Most sources rely on her information about the sandwich. I've read her articles and interviews, and found that there are interesting omissions, that she concentrates primarily on Fall River and the surrounding region, without addressing instances of the chow mein sandwich in other parts of the country, from Pennsylvania to Wyoming, during the 1920s and 1930s. These other instances could possibly indicate that the chow mein sandwich originated elsewhere, or that there were multiple independent origins.

I want to explore the early history of the chow mein sandwich, to try to ascertain its possible origins, and expand the discussion outside of the Fall River region. I previously wrote Origins of the Chop Suey Sandwich, and I found the earliest mention of a chop suey sandwich occurred in California in 1912. This predates, by about 15 years, any reference to a chow mein sandwich. Other references to chop suey sandwiches, from 1914-1930s, were found across the country and not just in Massachusetts. It seems likely the chow mein sandwich was inspired, in part, by the earlier chop suey sandwich.

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Some sources claim that Frederick Wong, a Chinese immigrant and restaurateur, deserves credit for either the invention or popularity of the chow mein sandwich. Based on the timing and other instances of the sandwich around the country, it's very unlikely that he invented the sandwich. However, it's possible he might have been the inventor of the sandwich in Fall River, as his restaurant was the first to mention the sandwich in that area. Either way, it's clear he helped to contribute to its popularity in Fall River, especially after he opened his own noodle company.

In 1926, Frederick traveled from Canton, China, to Massachusetts, to study at Salem State University. While visiting his uncle in Fall River, who owned the Hong Kong Restaurant, Frederick decided to enter the restaurant business, and would spend 10 years working at his uncle's restaurant. In July 1927, an advertisement noted that Frederick, as "Fred Wong" was the management of the Island Park Chinese Restaurant and the proprietor of the Hong Kong Restaurant.

The Fall River Herald News (MA), August 18, 1931, announced the opening of the Hong Kong Restaurant Annex. The ad noted they offered Hot Chow Mein and Chop Suey Sandwiches for 5 cents each, which was the first mention of Frederick and the chow mein sandwich. It was also the first mention of a chow mein sandwich being offered in Fall River. The ad also connected the two sandwiches, and that connection would continue with other Fall River Chinese restaurants.

The Fall River Herald News (MA), August 24, 1932, printed an ad where the price of the sandwiches at the Hong Kong restaurant rose, Chow Mein and Chop Suey Sandwiches for 10 cents each. If you ate the sandwich in the restaurant, you also were given a cup of tea.

In 1938, Frederick opened the Oriental Chow Mein Company in Fall River, which would become the main source for the area's crispy noodles for chow mein, under the brand name of Hoo-Mee, and which also sold chow mein gravy mix. This helped to make chow mein sandwiches even more popular. Initially, his products were only sold locally, but around 1940, he began packaging the noodles and gravy mix, for sale outside of the local region.

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Chow mein sandwiches were also once sold at Nathan's Famous, the iconic hot dog stand on Coney Island. However, when they first started selling those sandwiches is ambiguous, although Imogene Lim has stated Nathan’s began serving it in the 1920s and other sources claim they didn't start serving it until the 1950s. In Famous Nathan: A Family Saga of Coney Island, the American Dream, and the Search for the Perfect Hot Dog (2016), by Lloyd Handwerker and Gil Reavill, it was stated that Sinta Low, a cook and kitchen manager created chow mein sandwiches for the stand. Sinta was an immigrant from Taiwan, and "his realm was the kitchen, and he rarely ventured out front." No specific year was provided for the creation of this sandwich.

It was mentioned, “The chow mein sandwich was built with thin fried noodles, Chinese raw noodles, which we used to fry in the potato fryer. I’d take a bun, crease it in the middle, then put in a handful of noodles and spread chow mein on top of them. There were bottles of soy sauce on the counter. Ten cents for the sandwich. People loved it.” The book continued, "When the innovative concoction was advertised on a placard hanging above the counter, Sinta rebelled. He didn’t like the grinning, pigtailed “Chinaman” caricature painted on the sign. Nathan immediately apologized and had the offending placard taken down.

In Nathan's Famous: The First 100 Years of America's Favorite Frankfurter Company (2016) by William Handwerker, there wasn't a single mention of the chow mein sandwich.

The first mention I found of a chow mein sandwich was back in 1927, but it's not quite what you might have expected.

The Akron Beacon Journal (OH), July 5, 1927, published an ad for a Chow Mein Sandwich Spread, a large jar selling for 23 cents. The Widlar Food Products Company, who sold this spread, was based in Cleveland, and had been founded in 1855. They were known for selling coffee, tea, spices, and condiments, but in 1929, the company was merged, with others, into Standard Brands, Inc.

The Sauk Centre Herald (MN), September 15, 1927, also had ad for this Chow Mein Sandwich Spread, which sold for 30 cents. The Canton Daily News (OH), February 10, 1928, printed an ad for The Acme Cash Basket Stores grocery store, offering "Widlar's Chow Mein Sandwich Spread." selling a jar that regularly sold for 25 cents for only 19 cents.

The Lewiston Daily News (MT), August 11, 1928, had a supermarket ad for supermarket, offering the Chow Mein Sandwich Spread, in small jars for 29 cents and a large jar for 57 cents. The Evening Repository (OH), December 19, 1928, also had an ad for a grocery store which sold Widlar's Chow Mein Sandwich Spread in jars for 15 or 23 cents.

Could this Sandwich Spread have been the idea that spawned the Chow Mein Sandwich? Unfortunately, the ingredients in this Spread weren't provided in any of the ads. Did it contain crispy noodles?

The first documented mention I found of a Chow Mein Sandwich was in Pennsylvania in 1928. The Harrisburg Telegraph (PA), April 14, 1928, ran the above ad for the Mandarin Restaurant in Harrisburg, Pennsylvania. It mentioned, "Chicken Chow Mein Sandwich, Luncheon Specialty." This restaurant opened in 1927.

Could Pennsylvania be the actual origin location of the chow mein sandwich? If it had originated in Fall River, how could have information about it have traveled to Pennsylvania? The earlier newspapers hadn't mentioned Fall River and chow mein sandwiches. How quickly could word of mouth have transferred information about the sandwich?

Two months later, the chow mein sandwich was seen in Wyoming, over 2100 miles from Fall River. The Branding Iron (WY), June 12, 1928, published an advertisement for The Campus Shop, a collegiate cafe, which stated, "Welcome Summer Students." As seen above, one item on the menu was a Chow Mein Sandwich, which sold for 15 cents. If the sandwich originated in Fall River, how could word of it have traveled to Wyoming at this time point? It seems very unlikely that it might have occurred, and more likely Wyoming either invented the sandwich itself or was inspired by somewhere much closer than Fall River.

The Springfield Leader & Press (MO), December 10, 1929, provided an ad for Williams Luncheonette, offering a "Chicken Chow Mein Sandwich" for 30 cents. Again, Missouri is quite a distance from Fall River.

Pennsylvania, Wyoming and Missouri. All three states offering Chow Mein Sandwiches before any documented mention of its availability in Fall River. So, did the sandwich originate in one of those three states, or was it an independent origin, separate from the one in Fall River?

I previously wrote an article about the First Chinese Restaurants in Fall River, and the first one, Man Won Low, opened in October 1898. In none of the research for that article did I see any reference to a Chow Mein sandwich.

It has been said that the heyday of the chow mein sandwich was in the Fall River region during the 1930s and 1940s. It would be in 1931 that would see the first collection of newspaper references to chow mein sandwiches, with a number of Chinese restaurants offering the sandwiches. The first newspaper reference I found for the Fall River area was in the previously mentioned Fall River Herald News (MA), August 18, 1931, which mentioned that the Hong Kong Restaurant Annex offered Hot Chow Mein and Chop Suey Sandwiches for 5 cents each.

The Fall River Herald News (MA), October 30, 1931, reported that there was a price war going on with the Chinese restaurants in Fall River. Chow Mein and Chop Suey Sandwiches were now being offered by at least one merchant for as low as 5 cents each. Other Chinese restaurant owners had banded together to battle this low price, hoping for the price to return to what was normally charged, although that price wasn't mentioned in the article. However, later ads in the coming weeks showed that other restaurants started lowering their sandwich prices to 5 cents as well.

The Standard Times (MA), November 25, 1931, in an advertisement for the Hong-Fong Restaurant located in New Bedford. It offered Chop Suey and Chow Mein Sandwiches, 1 for 5 cents or 3 for 10 cents. Definitely very inexpensive, especially as compared to the other prices in the ad for different dishes. The Fall River Herald News (MA), November 30, 1931, ran an ad for the Mee King Low Restaurant, which offered a Hot Chow Mein or Chop Suey Sandwich for 5 cents.

The Fall River Herald News (MA), December 2, 1931, printed an ad for Joe's Restaurant, a new Chinese spot that would open the next day. They would serve Chow Mein and Chop Suey Sandwiches, for 5 cents each. The Fall River Herald News (MA), December 2, 1931, printed an ad for Joe's Restaurant, a new Chinese spot that would open the next day. They would serve Chow Mein and Chop Suey Sandwiches, for 5 cents each. The Fall River Herald News (MA), December 4, 1931, had an ad for the Oriental Chinese Restaurant, which sold Chow Mein and Chop Suey Sandwiches for 5 cents each.

The Fall River Herald News (MA), March 10, 1932, had an ad for the Grand Opening of the Joy Hong Low restaurant, which sold Chow Mein and Chop Suey Sandwiches for 5 cents each. There were also ads in 1932 for chow mein sandwiches for some of the other Fall River restaurants mentioned in the 1931 references.

In the Annual Report from New York Superintendent of Schools (1933), it was noted, “A pupil while eating a chow mein sandwich purchased in the lunch room of the high school, found a piece of glass in her mouth;” So, the chow mein sandwich was popular enough in New York that it was being served at high school cafeterias.

The Brattleboro Reformer (VT), November 18, 1933, printed the above ad for Christy's Restaurant, which offered Business Women's Luncheons. One of those specials included a "Hot Chow Mein Sandwich."

The Herald News (MA), December 12, 1933, had an ad for the Shanghai Restaurant in New Bedford, which served Chow Mein Sandwiches.

The Day (CT), January 17, 1935, in an ad for the Anchor Inn, noted a Special where each patron would get a "Chow Mein Sandwich prepared by Our Chinese Chef."

The Jackson Citizen Patriot (MI), February 7, 1935, in an ad for Peck's store, offered a Chow Mein Sandwich for 10 cents.

The Providence Journal (RI), June 6, 1935, posted an ad for the Young China Restaurant, which sold Chow Mein and Chop Suey sandwiches for 5 cents each.

The Niles Daily Star (MI), July 12, 1935, briefly noted, "The chop suey and chow mein sandwiches have made the Oasis Inn a famous place. In fact, it is the only place in this locality that offers the appetizing chow mein sandwich." The chow mein sandwich wasn't that common in Michigan, but was available in at least two places.

The Times (NJ), September 7, 1935, printed an ad for the Hamilton Grill, offering a "Toasted Chow Mein Sandwich" for 10 cents.

The Schenectady Gazette (NY), October 29, 1935, had a restaurant ad, with a Chow Mein Sandwich for 15 cents.

The Press and Sun Bulletin (NY), April 4, 1936, printed an ad for Rose's Restaurant, which offered a Chicken Chow Mein Sandwich for 20 cents.

The Day (CT), January 4, 1937, had an ad for the Palace Restaurant, with a Chow Mein Sandwich, as one choice in their Special 35 Cents Lunch.

The Battle Creek Moon-Journal (MI), September 17, 1937, in an ad for the Lockshore Dairy Bar, mentioned they sold a Chow Mein Sandwich on Bun for 10 cents.

The Waco News-Tribune (TX), June 14, 1938, mentioned that there was a hot dog stand in New York City, at 50th and 7th, which also sold chow mein sandwiches.

The Keyport Weekly (NJ), October 6, 1938, advertised a new restaurant which sold Chow Mein Sandwiches for 10 cents.

The Daily Reporter (NY), January 27, 1940, in an ad for the new Chromium Rail, offering a Chinese Chow Mein Sandwich for 25 cents.

The Berkshire County Eagle (MA), May 1, 1940, printed an ad for The China Clipper, "Pittsfield's Only Chinese Restaurant." Their Daily Special, for lunch, was the "Hot Chow Mein Sandwich," for 25 cent.s

The Central New Jersey Home News (NJ), October 26, 1940, in an ad for The Paddock, stated you could get a "Free Hot Chow Mein Sandwich."

The Plain Speaker (PA), January 23, 1941, had an ad for the Dove Restaurant, which offered a Chicken Chow Mein Sandwich and Steamed Rice for 25 cents

The Press and Sun Bulletin (NY), August 16, 1941, printed an ad for Porter's, which stated "The only place in Binghampton where you can get a real Chinese Chow Mein sandwich, Coney Island style."

The Berkshire Eagle (MA), September 9, 1941, had an ad for the East Lee Inn, offering Chicken Chow Mein Sandwich with potato and vegetable for 50 cents.

The Star Tribune (MN), August 17, 1942, in an article from their "Washington Bureau."" it was mentioned that ".., President James Bryant Conant, Harvard, dropped into Washington's oriental restaurant for--a chow mein sandwich."

The Lewiston Daily Sun (ME), August 22, 1946, had an ad for the Nanking Royal Restaurant, offering a Chow Mein Sandwich for 15 cents

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Where were chow mein sandwiches invented? Although Fall River is considered the top choice, there is a clear lack of documentary evidence to indicate when they might have done so. And at best, there are multiple references in 1931 to this sandwich existing at Fall River restaurants. However, there are prior references, in 1928 and 1929, of chow mein sandwiches in Pennsylvania, Wyoming and Missouri, and these cast doubt that Fall River was the originator, or at least the sole originator.

There's no evidence that these states were inspired by Fall River, especially considering the distances involved. And the sources who claim Fall River invented the sandwich, don't address these other states which offered the sandwich during the 1920s. These earlier references are simply ignored, not mentioned in their articles about the sandwich's origins. Even during the 1930s, chow mein sandwiches were seen outside of Fall River, in states including Pennsylvania, New York, New Jersey, Michigan, Vermont and Connecticut.

So, did the sandwich actually originate in Pennsylvania, Wyoming and Missouri, or was it an independent origin, separate from the one in Fall River? Without specific documented references to chow mein sandwiches in Fall River during the 1920s, maybe we have to consider the sandwich originated elsewhere.