Updated weekly, this round-up summarizes the latest restaurant news from New England, beyond the borders of Massachusetts — restaurant openings, closures, and more in Portsmouth, Providence, Portland, and elsewhere. (Find the archive of last season’s news here.)
Check back for updates every Tuesday — the most recent ones will always be at the top — and email boston@eater.com with any tips pertaining to New England restaurant news.
Note: Browse Eater’s New England maps, guides, and more here.
January 14, 2020 — One More Year for a Sustainable Sushi Mainstay; a Nice Philosophy on Croissants; and More
NEW HAVEN, CONNECTICUT — Chef Bun Lai has announced that he will close his longtime sustainable sushi spot Miya’s (68 Howe St.) “at the end of 2020, [with] the deepest gratitude in our hearts to everybody who has carried us along the way ... We chose to close — sooner rather than later — so that my family and I would still be healthy enough to be able to give back more but in other ways.”
On a longer post on the Miya’s Facebook page, Lai added that the restaurant will serve a one-page menu throughout the year — a rotating collection of Miya’s “library of original sustainable sushi recipes” — and the dishes will be priced “as low as possible so that more people will be able to experience something very meaningful that we all created together.”
The restaurant has been open for nearly 40 years, a unique mainstay in a city better known for its pizza and for birthing the hamburger as we know it, and has earned quite a bit of local and national acclaim over the years. Miya’s — which calls itself “the first sustainable sushi restaurant on Earth” — has always focused on serving seafood that is invasive or otherwise sustainable. The seafood is either rated a “best choice” for sustainability by the Monterey Bay Aquarium and Environmental Defense Fund or is an invasive species. “The human appetite is one of the most destructive forces the planet has ever experienced, so our recipes strive to be restorative and regenerative,” states the Miya’s menu. (In fact, aside from the seafood and a few other items, the menu is largely vegan.)
Other sustainable options like wild grasshoppers make an appearance on the menu as well. Dubbed “chirpin’ chicharrón,” they come roasted and seasoned with spices and citrus, to be added to any soup, salad, or sashimi.
PORTLAND, MAINE — Roman-style pizzeria Ada’s is now open at 640-642 Congress St., serving lunch and dinner six days a week (closed Sundays). In addition to pizza, there’s pasta (with most options coming in two sizes), meatballs, salad, and a few desserts, including cannoli filled to order.
Speaking of pizza, Portland also has a new bar above Pat’s Pizza, Pie North (32 Market St.), that describes itself as a “speakeasy barcade ... blending retro-themed musical decor and classic arcade games.” The bar offers free play of its games and specials like $2 White Claws.
Also new to Portland: 207 Bar & Restaurant (337 Cumberland Ave.), serving food with African and Caribbean influences. A sample menu from a couple months back included dishes like Kenyan sausages, chargrilled and sauteed marinated goat, a Kenyan chicken curry, and more.
PORTSMOUTH, NEW HAMPSHIRE — Three Portsmouth businesses — Port City Coffee Roasters, Cup of Joe, and Tuscan Market — are participating in an initiative called “Portsmouth Hanging Coffee,” based off the European idea of caffè sospeso (suspended coffe), where customers can pay for an extra coffee to be given to someone in need later.
PROVIDENCE, RHODE ISLAND — “The best way to eat a croissant is without guilt. Butter is good for you. Joy is, too.” Just a nice little line from a nice little interview in Rhode Island Monthly with baker Brian Leosz, who owns a croissant-and-coffee bike cart business called Butterbang.
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January 15, 2020 at 04:53AM
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