Inside, Outside, Above, Below

| Posted in Reviews

Eatcentric Me has posted a report on Inside, Outside, Above, Below.

I attended Lauren Fensterstock and Aaron Stephan with Chef Masa Miyake’s (chef and owner of Miyake, Pai Men Miyake, and Miyake Farm) staged dinner event INSIDE, OUTSIDE, ABOVE, BELOW recently, and it was a coalescence of all things I most readily identify with and love: great food paired with drinks, meeting interesting people and sharing the experience with them, and a creative, choreographed art installation centered around dining.

Brunch Review of Piccolo

| Posted in Reviews

The Golden Dish has reviewed Sunday brunch at Piccolo.

The play of seasonings was exciting: Calabrian chili, pepper, plenty of sea salt and a trace of fennel accented the chicken and potato hash; and the semolina bread, toasted until soft-but-crunchy held the sweet raisins.  I was tempted to ask for a fruit preserve to spread on the toast but as soon as I broke open the egg, the yolk bathed everything else in its path and I coaxed  the bread to sop up all those components in the dish.

Under Construction: Drifter’s Wife (Updated)

| Posted in Under Construction

Maine & Loire is taking the next step in the evolution of their business. Owners Orenda and Peter Hale plan to build out a wine bar and small kitchen in the front portion of their retail shop on Washington Ave. The back part of their space will continue to be a retail wine shop.

The natural wine bar will have seating for about 20 including a small 8-seat bar. They aiming to craft a space that be both a “convivial hangout with the energy we feel when we drink at our favorite places” and a place where people can have direct experience with the natural wines they specialize in.

They hope to launch this new phase of Maine & Loire this winter.

Update: M & L has decided to name the wine bar the Drifter’s Wife.

This Week’s Events: Rabelais, Kaki Lima, Foodiepreneur Workshop, Common Ground Fair, Beer 101

| Posted in Events

Monday — Don Lindgren, owner of Rabelais Books, will be speaking at Boston University. His talk is part of the Pépin Lecture Series in Food Studies and Gastronomy and is titled Anatomy of a Cookbook; Brian Hill, chef/owner of Francine Bistro and Shepherd’s Pie, will be the featured chef at tonight’s Flanagan’s Table.

Tuesday — The Honey Paw will be in Boston to prepare a dinner in collaboration with Kaki Lima.

Wednesday — Pulp+Wire will teach a workshop on launching a food brand, Salvage BBQ is hosting a launch party for Beer 101 (Banded Horn x Owl & Whale brewing collaboration), and the Monument Square Farmers’ Market is taking place.

Thursday — the Public Market House is holding a wine and cheese tasting.

Friday — Rising Tide is kicking off their 5th Anniversary celebration with a beer and oysters event that will feature Mockingfish on draft, and it’s the first day of the Common Ground Fair.

Saturday — it’s the second day of the Common Ground Fair, and the Deering Oaks Farmers’ Market is taking place.

Sunday — it’s the last day of the Common Ground Fair.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

Amergian Bros.

| Posted in History

AmergianCross West Bayside on Oxford Street and you’re likely to spot this old sign for the former Amergian Brothers neighborhood market at the intersection with Chestnut Street. It was founded by George Amergian in 1928 in what was then the Armenian neighborhood in Portland. The market remained in business until the beginning of the 21st century and was for many year’s run by his nephew Edward Mardigan.

Review of Empire

| Posted in Reviews

The Golden Dish has reviewed Empire.

It’s been two years since Empire opened, and in that time they’ve succeeded in setting the standard for some of the best Chinese food north of Boston. It didn’t try to be a fusion powerhouse like Mission Chinese in New York or Meyers and Chang in Boston. But the chefs, under the direction of co-owner Theresa Chan, take on nontraditional dishes as well. Consider their brioche char siu bao (baked pork buns) or spicy cucumber with jelly fish salad as examples–two must-have dishes.