(Big Papi’s Grille, 30 Worcester Road, Route 9 East, Framingham. Combine all ingredients in a sauce pan and lightly fluff with a fork over low heat until heated through. Lightly coat corn husk with oil and salt and roast for 25 to 30 minutes. Cook the rice in a steamer according to directions. Ortiz’s touch is found in the Dominican chimichurri burger, the Big Papi en fuego hot sauce and the mahi-mahi with Dominican rice and pineapple mango salsa. “We worked together to create the menu and he definitely wanted some of the Caribbean dishes that he loved,” said chef Scott Olson, who’s worked at Manhattan’s legendary Russian Tea Room and at UpStairs on the Square in Cambridge. Red Sox slugger David “Big Papi” Ortiz is trying to hit a home run in the restaurant industry.īig Papi’s Grille opened late last month in Framingham, with a casual American menu highlighted by a dash of Caribbean flavor – Ortiz hails from the Dominican Republic. Look for Mama’s Little Yella Pils in cans or on tap at Bukowski Tavern in the Back Bay and Cambridge, Highland Kitchen in Somerville, Bauer Wine & Spirits in Back Bay and Whole Foods in Cambridge on River Street. The Czech-style pilsner is brewed with 100 percent barley malt and flavored with a healthy dose of Saaz hops, the traditional pilsner-aroma hop. “But it’s proven so popular that we’ve already committed to making it year-round,” said Jones. It’s worked so far: the beer was launched a few months ago as a seasonal summer offering. “We wanted to bring a little glory back to the canned American lager,” said Oskar Blues executive Marty Jones. Mama’s Little Yella Pils from Colorado’s Oskar Blues Brewery is the nation’s hottest new golden lager – with a cap tip to Mick Jagger and Keith Richards: Little yellow pills is a line from the Rolling Stones tune “Mother’s Little Helper.” Serve on buttery brioche buns and top with coleslaw. Bake or finish on covered grill for 35 minutes, or until chicken is fork-tender and liquid has reduced to a glaze. Mix beer, vinegar, barbecue sauce, onion and jalapeno and wrap chicken with the liquid in heavy-duty foil wrap. Combine the sugar, salt, spices and oil to make a wet rub. Preheat oven to 475 degrees or, preferably, heat grill to medium-high to high. Recipe: ALBA’S BARBECUED PULLED CHICKEN 2 T. “There’s definitely a demand for a more sophisticated dining experience around here,” said Alba owner Leo Keka. Alba Restaurant offers Quincy’s only roof-deck dining. Hancock Street, Quincy’s main drag, offers al fresco seating at Fowler House Cafe, Hancock Tavern, Shabu and Adams Inn. Dorchester Avenue – once famed for its endless string of gritty dives – now boasts leafy garden patios at the Blarney Stone, dbar and Ashmont Grill, and outdoor drinking at such watering holes as the Harp & Bard. Patio seating has popped up all over traditional blue-collar neighborhoods in recent years. Al fresco dining was once the exclusive domain of trendy downtown eateries.
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