Wicked Bites Radio Show: Sunday, August 4, 2024

Episode Transcript

Speaker 1 (00:03):
Well, welcome, hen everybody, Miss is Scott Quickly and this
is Wicked Bites Radio on this Sunday morning. We're here
for the next two hours taking your phone calls, and
we're gonna talk about ice cream stands on today's program,
because you know, I think, is there find a time
a year to talk about ice cream stands? I don't
think there really is. I mean, we here in New

(00:23):
England always love great places to go out and find
incredible ice cream stands. So we're gonna open up the
phone lines in just a couple of seconds and let
you tell us about some of your favorite places, all right,
and the number of calls eight eight eight four three
four sixty four sixty four. That's eight eight eight four
three four sixty four sixty four. Again, Todd's in house today.

(00:46):
He's gonna take your name and address because every hour
we do award award some gifts till it gets to
area restaurants. So I hope you take advant avantage of
we call in and talk about your favorite ice cream stands.
And I've always been one of those folks that always
loves go out and finding great ice cream stands. And
I will pull over if I find a unique stand

(01:06):
and just experience it in summertime here in New England.
I don't think there's anything finer than ice cream stands.
So we're gonna open up the phone lines. We're gonna
let you tell us places to go, the places that
we must try. Here is the number to call eight
eight four three four sixty four sixty four. That's eight
eight eight four three four sixty four sixty four. Again,

(01:30):
Todd is in house today. He's gonna take your name
and address, and who knows, maybe maybe just you if
we're calling in about your favorite ice cream stand, might
be going out dining on us. All right now, the
television show before we get going up the television show,
it was brand new episode that aired yesterday on Core
Presentation tonight at ten PM. I hope you had an

(01:53):
opportunity to catch it because it was truly, I think,
a really special program. Some of the places that we
featured in the show included an ice cream stand. I guess,
I guess it's more appropriate to call an ice cream shop.
I sent my grandson, twelve year old eighten up the
Nash in New Hampshire at sub zero nitrogen ice cream

(02:13):
and to find out what all that fuss is about.
They basically freeze your ice cream right in front of you,
So you pick the toppings and stuff like that and
the mixings into the bowl and they'll freeze it at
minus three hundred and twelve degrees. It is so cool.
It's like a fog bank. A smoke comes out when
they freeze in and they're constantly stirring it. I think

(02:34):
it takes about fifteen seconds. And I guess the cool
part about it, what makes it so unique is because
it's frozen so so fast that those ice crystals and
you know, you got like freezer burd and stuff like that.
Even with ice cream the ice cream, that water crystal
will kind of grow and that kind of loses the

(02:56):
denseness and the creaminess of the flavor of the ice cream.
Zero nitress and ice cream. And I know there's one
in Nashville, there's one in Manchester, New Hampshire, there's one
in Nashly, there's several throughout the country. Is the place
to go to find out and to try these great
ice cream stands. So I hope you get an opportunity
to go out and try that. That was featured on

(03:17):
the television show In addition to that, Lee and I
brought you to a spectacular and I do mean that
spectacular Irish pub. I think it's one of my favorite
Irish pubs. I've been doing a long long time. I
won the size of it. It's called mc morgan's Irish
Pub and Restaurant. It's about a mile maybe two miles
from the stadium on Route one and Sharon and the

(03:40):
outdoor seating and I don't know how many seats are
out there, a couple hundred at least, and they have
a two story bar outside, so that kind of is
like the L shape that wraps around the pub. And
if you go inside, what hits you first is you'll
see this large bar. It's one of the oldest bars
you're going to, I think, in the area, and the

(04:02):
stories behind all the stuff in there. But what you're
going to see as soon as you walk in there
are two story high opening. When you walk in that
front door, and you see nothing but Irish Member Bureau
everywhere on the walls, on the ceilings. I don't know
about the floors, but we're gonna have to check. They
are everywhere, every single inch and they're authentic. Ship directly

(04:24):
from Ireland or have some special meaning with the Irish community.
And fin Bar Griffin is the owner there has done
just a fantastic job. The menu, of course does feature
some Irish food, but it's more of an American restaurant.
One thing I loved is the corn beef egg rolls
that they had. I thought those were excellent with a
little bit of a mustard sauce. Just fantastic. So you

(04:46):
got if you got a great place, you know like that,
I always want to hear about them, and I always
invite you to send me a message, whether it's on
our website, wikibtes, dot tv or through any of our
social media channels, let us know about these great places.
And mcmorgan's Irish pub and restaurant, A root One and
Sharon is probably one of my favorites right now because

(05:07):
it is just just spectacular. Get an opportunity. I say
hi to Finbar Griffin, it'll probably greet you right at
the door. In addition to that, we took you waterfront
dining at two places. Steve took you to Gloucester and
Minglewood Harbor Side. It's a restaurant that's right on the
harbor and in the back it's a large restaurant from
the front, and they do have some parking out front

(05:29):
of the restaurant, and the restaurant itself is fairly large,
but the back opens up. There's like a pier and
a dock section back there. You feel like you're in
old New England, right, And it just feels like, I
think Steve described it correctly, if you were in Disney
World and they had to recreate what New England would

(05:49):
look like on the waterfront, that's what it would look like.
It'll look like mingle Wood. And you're sitting outside with
all the fishing boats there and that program Wicket Tuna.
I hear they offload some of their tuna right across
the harbor from them, and their lops are so fresh.
It's caught and delivered right through their back door. Yeah,
but boy, what gorgeous, gorgeous views there Minglewood Restaurant. And

(06:11):
then I took you up to a place that I've
heard so much about. They've been around since nineteen seventy seven,
the three generations. Now fourth ones on its way. The
fourth one's actually here, just a little too young to work.
It's an Italian themed restaurant with sensational seafood right there
in the harbor in Revere, and it's called the Marina

(06:33):
at the Wharf in Revere. I think it's just truly
an outstanding, outstanding restaurant. The food quality is excellent. They
even have a fourteen ounce burger that I couldn't even
finish on a briosch roll. Just excellent. Say, I had
to Victor Stephanie, the whole staff over there, a lot
of family members there because it's been again a generational
place and generations of family have worked there as well.

(06:53):
And their patio outside that's right in the harbor. You
arrived by car, right, we could arrive by because the
boats are there in the harbor. You see planes landing
at Logan Airport, and you see trains across the bay
and the top it all off if you go there
at night see a sunset over the water. Yeah, how
many places have that in New England?

Speaker 2 (07:12):
Right?

Speaker 1 (07:13):
So that's called the Marina at the Wharf in Revere.
I highly recommend it again. I have you missed the
show yesterday, you got another opportunity to see it tonight
ten pm Onnessen. That's the New England Sports Network, all right,
I Come on, folks, got open lines right now? I'm
looking for your favorite ice cream stands on today's program.
Our last Sunday was National ice Cream Day, so I

(07:35):
hope you had an opportunity to go out and find
me some new places or recommend some of your old standbys.
Where are you going? If you've got a favorite flavor
that you love, I want to hear about that as well.
All right, here's what I'm gonna call eight eight eight
four three four sixty four sixty four. That's eight eight
eight four three four sixty four sixty four. Who's gonna

(07:57):
step up? Be first on today's program. I have a
feeling as we get going on the show today, the
line's gonna get tied up. So now is always the
best time as a start off the show in the
morning to get in on the phone line. All right,
ice cream stands, that is our topic, and I want
to know your favorite flavors, all right? Eight eight eight
four three four sixty four sixty four is our number. Right.

(08:20):
Big shout out to Mike Payne Northeast in Fence and
Supply Company for making Wicked Bites possible. If you are
thinking about beautifying your property or maybe you need a
fence or your home or property that you made own,
whether it's a business property or maybe even a vacation
property that your own. Northeast Infence's Supply Company in Saugust
is probably one of the leading fence companies in New England.

(08:40):
They have over six acres of inventory right there on
Route one northbound in Saugust, and I know Mike Pain
and his crew will be able to help you out.
They've been doing it for seventy years with a one
percent satisfaction guarantee. It's called Northeast in Fence and Supply Company.
They have so much inventory in stock. That's why homeowners
and fence contractors they trust and depend on Mike Pain

(09:03):
and Northeastern Fence. It's a pie company where they're unmatched
service and impeccable workmanship. And boy, they did a great
job run my pool last year. Northeastern Fence, it is
a pie company in Saugust. If you're in the mood
for some sweets, maybe not frozen sweets this time, but
regular sweets of cupcakes. Josie's Bakery is that place to go.
It's an old school bakery. They're located in Wilmington. The

(09:26):
Crossroad shopping plaza. They really have a modern twist to
this bakery. They specialize in hand made desserts made from
scratch using only the freshest of ingredients. So their cupcakes sensation.
I talk about them all the time. Probably one of
my most underrated items over there, some of their cookies,

(09:47):
and I think if people go out and try their cookies,
are they going to fall in love with it. Whether
you like their chocolate chip, which is of course they're
number one selling cookie, we'll get the peanut part of cookie.
I get that all the time, and from time to
time I know they have some gluten free items, even
cupcake there. They are cakes. They are a work of art,
from wedding cakes down especialty cakes. They will design it

(10:07):
for you. Just go in there and see it. When
you try it, you know you're gonna be hooked for life.
I have a feeling Rick Ricklow, who owns Josie's Bakery,
this is going to be part of his family for
generations to come. It's that good of a bakery, and
it even supplies his restaurant, which is in that same
Crossroad shopping plaza, Tremezzo. Josie's Bakery again. Crossroad Shopping Plaza,

(10:29):
three Lowell Street in Wilmington, and that's roughly about two
miles from ninety three and two miles from one sort of.
That's why they call it the Crossroad chopping Plaza. All right,
come on, folks, I'm looking for your favorite ice cream
stands on today's program. Eight eight eight four three four
sixty four sixty four is our number. That's eight eight

(10:52):
eight four three four sixty four sixty four. I'm always
looking for creative flavors. If you find some flavors out there,
they have unique names, I all want to know about
them too. I think some of these ice cream stands
just do a great job naming their flavors. And it's
all right. If you get a lot of ice cream stands, Carrie,

(11:14):
I would say, like Richardson's ice Cream and other major
brands out there from other ice cream stands, that's okay.
It's all about your experience when you go in there.
Like Smallock Farms in North Andover. I was there, I
think it was last Saturday. Was there. I took the
grandkids there and we went, of course to enjoy all
the animals that they have there. They have tons, They
even have a fading, a fainting goat. I did not

(11:36):
see the goat faint, I will tell you that, but
we did enjoy it. It was a hot Saturday afternoon
and the kids just loved playing on you know, their
their swing sets that they have out there for the kids.
And of course all those animals from the goats, to
the reindeers, to the peacock, to the pigs, to the lambs,
you name it, they have it there at Smollock Farms

(11:58):
in north Andover. Just a great spot. And they have
ice cream. Yeah yeah, ice cream. And they're located north
Andover and I would highly recommend you get on there
for the full experience. Malock Farms again in north Andover.
I E eight eight four three four sixty four sixty
four is the number. That's eight eight eight four three
four sixty four sixty four. I'm looking for your favorite

(12:21):
ice cream stands on today's program if you can help
me out. All right, folks, let's kick things off this morning.
We're gonna go down to Weymouth and we're gonna talk
with Christine. Hey, Christine, welcome the Wick of Bites.

Speaker 3 (12:31):
Hi. Thank you, I listened to you all the time.

Speaker 1 (12:34):
Great, Thank you.

Speaker 3 (12:36):
Yeah, I love your show and I'm recommending Hornstra Farms Okay, yep, okay,
And I don't know if you've been there. It's Noah Well, Massachusetts,
which last year I did.

Speaker 1 (12:49):
Last year I did a film at their farm and
I believe that was and what a fantastic, fantastic place
that is. It's it's a working farm. The cows are
right there, the kids can go in and see them,
and it's a large farm as well, and they have

(13:12):
their specialty market. You could get milk right there, but
their ice cream standing is really something special.

Speaker 3 (13:18):
Very good, and the milk is in the glass bottles
and unfortunately I do remember that.

Speaker 4 (13:23):
Yeah, and they delivered it really back when I was young.

Speaker 1 (13:26):
I was in Situate filming on Friday for the TV
show and I did see at a gas station stopped.
It was one of their milk trucks because they deliver
milks to homes on the South Shore. So they still
got milk people. Yeah, they deliver, they have milkmen.

Speaker 3 (13:41):
Yeah. Yeah, So I just wanted to give them a
shout out. They're excellent. And they did buy the place
down in Whitman Peaceful Meadows yep. Yeah, and they bought
that recently.

Speaker 1 (13:54):
Yeah, very famous Peaceful Metals is you know, very famous
ice cream stand. And when it came up for sale,
I know a lot of people were interested, and I'm
glad they went with Ornster Farms because I think they
have they have the same values I think as peaceful
metals and as far as keeping it going forever. Also,

(14:15):
I don't know about the Whitman location of Hornster Farms,
but one thing they have in Norwood is they they
have like ice cream sandwiches. Well well, you know, they
have the ice cream sandwiches that they're famous for there,
I don't know, and the different flavors that they put
the ice cream, And I don't know if they're doing

(14:36):
that in the Whipman location for sure.

Speaker 3 (14:39):
No, I only went to the Whipmen location once. Nor
Well is a little It's not really closer, but.

Speaker 5 (14:44):
It kind of is.

Speaker 3 (14:45):
It's off of fifty C, whereas the other ones off
of eighteen, you know what I mean. So I tend
to go to Norwal as opposed to Whitmen. But yeah,
I like Pieceful Meadows as well, and I'm glad that
Once to Farm bought it.

Speaker 1 (14:58):
Yeah, I am too, And a favorite flavor when you
go there, I like, Well, I'm.

Speaker 3 (15:04):
A pistassio and cloffee person, so I did get both.

Speaker 1 (15:08):
I can't go wrong with either, right right? Yeah, I
like pecan and anything with peanut butter is fine for me. Yeah, yeah,
me too, Me too, all right, Christine, thank you very
much for your phone call. Jump over to Stone Them
Necks and Chris. Chris Welcome the Wicked Bites Radio with
Scott Whitley.

Speaker 6 (15:28):
Good morning, Scott, Good morning Chris. It is a good
morning get all out here today. Hey, I got one.
I hate to say, I don't know the name of it.
You're not sure, guy, And I'll bet you know where
this is. It's in between Good Harbor and Long Beach
up and Gloss. Right, will you take the split to
go to Long Beach?

Speaker 1 (15:46):
Yep?

Speaker 6 (15:48):
Right on the com. Do you know what I'm talking about?

Speaker 1 (15:51):
You know, I know the area I'm trying. Is it
an ice cream stand itself or is it a little bit?

Speaker 6 (15:58):
It's an ice cream stand pretty much at night, but
it also sells food. And actually they broke the record
for lobster. They have a lobster roll special on Tuesday,
and they're all excited because they sold over over eleven
hundred lobster rolls on this Tuesday. They're like fourteen bucks.
It was crazy. But anyway, I can't think of the

(16:20):
name of it. If you go buy a Good Harbor
and stay on that road, and if you would, you'd
see it because they always have a sign of for
lobster rolls and you take that right and it takes
you down a long beach. But that place on the
corner you get you have to get a small. If
you get a large, it's ridiculous. Some nights you have
to bring your bring your insect repelling because sometimes there's

(16:43):
thirty forty people in line. But they do have like
three or four windows and they crank it out. It
is really good and maple Walnut is by fire might
go to. It is really good and and you know,
it's hard about the place. I'm not a real soft
served guy, but they have like fifteen different flavors of
soft which is kind of unusual, I guess.

Speaker 1 (17:06):
But yeah, anyway, now now you said it's in the
Gloucester you say it's in the Gloucester area, correct, it's.

Speaker 6 (17:14):
Right as you go buy Good Harbor and if you're
heading towards uh, you're heading towards rock Port, then it's
it's you can't miss it. It's a it's on the split.
And as I say, if you take the right, you
get on a long beach, and if you go left,
you continue on to Rockport.

Speaker 7 (17:33):
I can't.

Speaker 6 (17:33):
I wish I had the name of it. I should
have looked it up before I call. But I know
you're kind of a north Shore guy. I thought you
might know.

Speaker 1 (17:39):
Yeah, you know there's so is it a small ice
cream stand itself that does lobster rolls? Or is it?

Speaker 7 (17:45):
Is it?

Speaker 6 (17:45):
No, it's no, it's it's pretty good size. I'd say
this parking for about fifteen twenty cars, all.

Speaker 1 (17:50):
Right, because I'm trying to narrow it downtown to what
it is.

Speaker 6 (17:53):
They go to a lot of pizza. They go through
a lot of pizza and Pride food and that kind
of stuff. But the ice cream is where I go.

Speaker 8 (18:00):
All right.

Speaker 1 (18:00):
Well, that's if somebody knows the name of the place, Chris,
if they could call in let us know, I'll anounce
it up on the air, so people go out and
try it, you know, ice cream and lobsters. Can you
think of anything finer in the summertime.

Speaker 6 (18:16):
On Tuesdays on Tuesdays.

Speaker 1 (18:18):
Only on Tuesday. Well you know what, I get head
there Tuesday and be really happy, all right, Chris, thank
you for your phone call. Eight eight eight four three
four sixty four sixty four is our number if you
could help us out. And if you know the name
of that ice cream stand, I'd love to hear the
name of it, so people go out and try it,
all right, eight eight eight four three four sixty four

(18:39):
sixty four. Otherwise, if you have a great ice cream stand,
I would like to hear about that as well. I was,
as I just mentioned a few minutes ago. I was
in the Situate area filming for the television show Right
There on the Water, and we were at the Mill
Wharf restaurant in Situate. Talk about a gorgeous, gorgeous view.

(19:03):
Kind of fun we got there, was kind of sunny
and humid. A little later on the fog bank started
rolling in. After that it started to rain, but we
had a great time. We got all our filming in,
barely got it all in before it really started coming down.
And then I on the way home, I noticed because
of traffic and all, it was gonna be a two
hour ride home and I'm like, oh great, there's already

(19:26):
an hour forty five minute in because of all the
traffics slowed down, especially in the City of Boston area.
And I wanted to get something, you know, for the
ride home, right and I found an ice cream stand.
I just don't know where it is. So it was
about maybe ten minutes ride, maybe fifteen minute ride out
of Situate, heading in back towards the Quinsy area, and

(19:48):
I don't even know what road that was on JJ's
ice Cream maybe ice cream stand. I know they do Hamburgers.
If it could help me out, I would like to
know the name of that. I took a picture of
the ice that I had there on a waffle cotting boy.
It was really needed. I'll tell you it was a hot,
hot day filming. We've had some hot days filming. On

(20:09):
Thursday we were filming, it was like ninety seven degrees
and talk about just melting outside. That made it tough.
It was just so hot, so humid. We were at
the end at Hastings Park and we're going to show
that coming up from the television show coming up at
about two weeks. I'll tell you all about next week's show,
All New episodes the entire month of August. We found

(20:32):
some great places, included some great clam stands that folks
have dared me to go out and try for years.
I've just never able to make this one clam stand
because they have a very seasonal period. A lot of
times you go to a clam stand and they'll open up,
you know, March, maybe April, right since the weather starts
getting nice, and they'll go somewhere into September, maybe into October,

(20:54):
and then call it quits for the season. This one
place in Seabrook, it's called Seals, and I gotta say
it was excellent. They are only open for a short
window of time Memorial to Labor Day. That's it, no
fringe season at all. And the week after. You think
they would stick around because there's one hundred and fifty
thousand people each day at they have to beat Seafood

(21:16):
Festival right down the street. But they're closed. They're closed,
and it's a generational place as well. So that's coming
up on the TV show and so many more great
great places. You'll be able to see this August Wickabyites
Television Saturday mornings at eight thirty Sunday nights at ten
pm on Nesson That's New England Sports Network. Also a

(21:37):
big shout out. I saw their billboards. I was driving
coming back from Situate and right on the South shore
of Boston, right before I got into Boston, a big
billboard for Boston Salad and Prepared Foods. They make those
side dishes that you could find at a lot of
New England's top delis. They're so so good and they
also are available specially markets. So you want a Cranberry

(22:00):
wallet chicken salad that is my dad's personal favorite. You
can make that into a sandwich or you can put
it right on top of let us make it into
a salad if you like. My favorite right now, and
I got several favorites, is their Asian sesame noodle. It
served cold and boy, what a great side dish. I
saw it online. I have to ask Adrian about it.
They're doing like a peach cobbler right now. I have

(22:22):
to find out about it. Boston Salad and Prepared Foods.
To find a location near you where they have their products,
I think the best way to do is go over
to their website Bostonsalad dot com and type in your location,
not all places carry all of their products. Alpine Butcher
carries a ton a Don Sausage Company carries a whole
bunch of them as well, and there's a whole bunch

(22:44):
of other places those specially markets that have it in
Butcher's market. Basket has some of their product. Big y
I also has some of the products as well. Boston
Salad and prepared foods. If it's not at your favorite market,
tell them to go get it right. Ask for a
by name Boston Salad and prepared food. All right, quick
break here for the news. We'll come back with more
phone calls looking for your favorite ice cream stands. On

(23:07):
today's program. Yeah, this is Scott Whitley and this is
Wicked Bites Radio on this a Sunday morning till ten
a m. Yes, that's the restaurant program but here for

(23:27):
almost fifty years now going strong, and I hope you
have joined us every single Sunday morning. It's a really
amazing warm out filming. How many people that I have
bumped into that have been big listeners to this radio
show for so many many years. And it's folks just
like you that really have made this show what it is.
You know, you've always been the food credit. It's never

(23:49):
been us. I like what I like, and I'm sure
you like what you like, and you know, we may
not like the same things. And I go to restaurants,
especially a new restaurant for the first time, and generally
generally it's not for me. It's not for the food.
I go for something, whether it's the atmosphere, maybe some

(24:11):
people that are there, the food is what always gets
me to come back. And I think that's what the
show has proven for so many many years, that it's
just folks out there helping out folks and finding great places.
And that's how this show works. Today, we're looking for
your favorite ice cream stands on the program. I got
some open lines right now. Eight eight eight four three

(24:34):
four sixty four sixty four. That's eight eight eight four
three four sixty four sixty four. We had a caller
in the last half hour that could not remember the
name of the ice cream stand that he was at,
and I believe I got narrowed down. We believe according
to several phone calls that we received, it's Long Beach

(24:57):
Dairy made and around since nineteen fifty eight. They have
twenty four flavors of soft served ice cream. And they
also have twenty eight flavors of gourmet soft serve ice
cream I should say, and ninety six percent fat free.
Oh okay, I didn't know that. Some flavors include they

(25:17):
have espresso, peanut Colada, a German chocolate, BlackBerry, and so
many more. A super premium hard packed ice cream comes
in your choice of seventy five flavors in Clinton, cookie dough,
peanut pecan, a butternut, bricann I should say Reese's, PC's,
and so many more. Seventy five different flavors and not

(25:38):
unreal that that's huge. That's huge. Again. It's called Long
Beach Dairy maid and they are located at one forty
seven Thatcher Road in Gloucester. And he was talking about
their lobster rolls that they do on Tuesdays. I don't
see anything about that online, but I do. You see

(26:00):
all their is a kind of a cool looking ice
cream stand outside, and I see all their ice cream,
their their hand dipped waffle cones that they have, and
the soft serves and all the toppings, and it does
look like a great place, all right. It's called again
Long Beach Dairy Maide and it is located in Gloucester.
All right, now, if you can help me out, got

(26:21):
open lines eight eight eight four three four sixty four
sixty four. What is your favorite ice cream stand on
today's program? And if you have some unique flavors, I
want to hear about those as well. Eight eight eight
four three four sixty four sixty four. You know I
get a mentioned next week, I will not be here.

(26:42):
We're gonna do a best of next Sunday for the
radio program. I'm heading out to Cooperstown, New York for
a couple of days and and I'm going to reair
an interview that I did a couple of weeks ago
on the Saturday Night show. Next Sunday, Jim deats joe
Fish Famous North Endover in the off restaurant in North Endover.
They have some incredible specials this summer at joe Fish Restaurant,

(27:07):
which is located over one to twenty five. The loft
is right next door they have and they're open for
lunch and dinner. Fresh fresh seafood. I think it's delivered
seven days a week. But one of the things that
they're really noted for is their lobster rolls, and they
have three different sizes. They have the small, the medium,
and what they call the big Kahuna. The big Kahuna
is about a pound and after eight pm, seven days

(27:31):
a week, even Saturdays and Friday Saturdays, they'll do it.
Then after eight pm, half price on all lobster rolls.
That's why the parking lot is all East Full Joe
Fish Restaurant in North Endover and the Loft Restaurant. This summer,
Jim told me they're rolling back their prices to twenty
nineteen and some. It's really amazing when you see it.

(27:53):
They've taken a big hit on some of some of
these items. Some items have been discounted nine dollars. He's
not a incredible but you go to the Loft Restaurant
and that's going on all day long. They're rolling back
their prices. Tito's are just five dollars. Any Tito's drinks
are five dollars as well. At the Loft Restaurant in
North Andover, we're setting an old I guess it was

(28:14):
an old barn built back almost two hundred years ago.
So the atmosphere is really cool. But you go in
there and get the Loft Burger. They brought that back
because that was around twenty nineteen for them. But the
rollback and pricing is actually surprisingly good. You don't realize
how much prices have gone up until you see their
old menu. And I had a copy of their new

(28:36):
menu and they crossed it off the current prices and
they had with the old prices were in twenty nineteen.
And how much of a drop it was. It was
on average five six dollars per item. That's how much
things have gone up. So you can enjoy that. The
Loft restaurant all summer long and north andover. They had
a gym Deetz for us. They look at a Route
one twenty five a right if you're in the mood

(28:56):
for a great pizza, and there is a great place
that I love, and I love the history of this bill.
I love if you notice that I love a lot
of histories of buildings and properties. Pearl Street Station in Maldon,
Alan Robots Place. This is a place that you could
go in and enjoy some great pizza. And you don't
even have to walk into the restaurant. If you want
your take out, it's right there, right before you walk in,

(29:19):
or you could sit in there. You got football coming
around the corner right. I know we're in early August
right now, but football is coming around the corner. It's
a great place to watch a game. They have some
great food over there, and one of my favorite items
is this short ribs. I know it could be a
little bit warm for this time of the year, but boy,
there's nothing like it. It's so so good. Save room
for dessert. Talking ice cream right now, they have fried

(29:41):
ice cream. It's the size of your head. It's so large.
It's definitely the size you could share with the entire table.
Pearl Street Station fifty three Summer Street, and that's in Malden.
I we're talking ice creams on today's program, and your
favorite ice cream stands got one open line. Eight eight
eight four three four sixty four sixty four is a number.

(30:03):
That's eight eight eight four three four sixty four sixty four.
Let's go down to Quincy next and I'm gonna talk with Mike. Mike.

Speaker 8 (30:09):
Welcome, Well, Scott, how are you? This is Mike from Performer.
How how have you been?

Speaker 1 (30:15):
Oh, the Mike, how are you very good? Mike?

Speaker 8 (30:18):
I'm sure Mike, Yeah, okay, you can call me the Mike.

Speaker 1 (30:20):
Yeah, I'm sure. You like me. Yeah, I love ice
cream stands, right.

Speaker 8 (30:25):
Absolutely, And I'm gonna tell you in about JJ's ice
Cream in Cohasset.

Speaker 1 (30:29):
Thank you. That's where it was. I stopped there JJ's
and I didn't know where I was, right.

Speaker 8 (30:33):
It's very close to the Hingham Cohasset line, but a
lot of people go there from Hingham Cohasset and situated
a few from Paul as well. But that's been around
for decades. Absolutely an established ice cream vendor stand that's
been at least an institution for the Cohasset area. Essentially.
I used to go there when I was a kid.

Speaker 1 (30:54):
Well, I could see that that that you'll probably generate
traffic forever, right because they just it's just in a
great spot.

Speaker 9 (31:02):
You know.

Speaker 1 (31:02):
It's right on the main road.

Speaker 8 (31:03):
Yeah, it's in a very good spot. And you'll be
coming home from work or something like that and you're
feeling tired and I'm going to get an ice cream
before dinner, I don't care, and that's the place to
get it. And I used to go down there when
I first learned how to use a bike. That's the
first place I would go to in the summertime. Yeah,
is go get an ice cream from JJ's, So anybody
who lives in the South Shore area knows it very
very well. And like I said, it's been an institution.

(31:24):
A lot of people go there for lunch too. They
have a lot a nice little picnic area there.

Speaker 1 (31:28):
And I know they had and hot dogs on their menu,
but I was just in the mood for an ice
cream because I was so hot.

Speaker 8 (31:36):
Yeah. Another good place similar to that is in Quinsy
Dairy Freeze. It's right on the Quincy Milton line, So
that's another great place, very similar to JJ's, where they
have a lot of different food items and a lot
of people go there for lunch too, not just ice cream.

Speaker 1 (31:48):
Yeah. Yeah, And I think that's a kind of a
key thing for these ice cream stands that they could
can do a little bit more for everybody, you know,
like having something a little bit extra. You're not just
relying on on ice cream themselves. Although they do quite well.

Speaker 8 (32:01):
During the summers, some days that people don't want any
ice cream, might be a little colder in the beginning
of the season later in the season, so they have
a nice diverse menu, so it does help them out
a little bit financially, and I think a lot of
places since COVID also expanded their menus too.

Speaker 1 (32:16):
Yeah, and I did notice about a decade ago it
seemed like they were a lot of ice cream stands.
If they wanted to stay open throughout the year, they
kind of switched over. They did candies and stuff like that.

Speaker 8 (32:28):
Yeah that's good too, Yeah, because I really liked the
place when we did Hilliards too. Remember Hilliards him there
in Easton?

Speaker 1 (32:36):
Yeah, well I remember them hop for their chocolate bike.
I don't know about you. I felt like I love
losing in that chocolate factory with a coming down the
conveyor belt and their hand checks.

Speaker 8 (32:45):
Those are good times. Yeah, absolutely great times. Well, it's
nice to talk to you again and keep gooty. Oh
by the way, yes, the sub zero segment from yesterday.
Loved it, Yeah, absolutely loved it as a unique, very
unique place to get ice cream.

Speaker 1 (32:58):
Yeah, Aiden does a really fan plastic job for twelve years.
So it just turned thirteen. Today's birthday.

Speaker 8 (33:04):
Oh, happy birthday.

Speaker 1 (33:05):
So maybe we'll take for ice cream a little bit
right now. The terrible teenage heers Mike, great, talking to
you again, Stay cool, my friend, I will all right,
let's run over to Marblehead. Next, we'll talk with Brandon Brandan.
Welcome the Wicked Bites. Hello, oh okay, okay, Taylor, what's

(33:27):
your favorite ice cream? Stam?

Speaker 10 (33:32):
I like to.

Speaker 2 (33:34):
K's with.

Speaker 11 (33:38):
Na chip ice cream with animals, sprinkles and a cherry.

Speaker 1 (33:42):
Where is K's located? Is it located in your hometown?

Speaker 12 (33:47):
Yeah?

Speaker 1 (33:48):
So K's ice Cream in Marblehead? Right? Yeah? And how
long have you been going there your whole life?

Speaker 2 (33:57):
Yeah?

Speaker 13 (33:58):
Yeah?

Speaker 1 (33:59):
And and do you drive there? Do you let your
mom and dad do that?

Speaker 12 (34:03):
My mom and dad?

Speaker 7 (34:05):
All right?

Speaker 1 (34:05):
I bet they have a I bet they have a
fun time. And do they get ice cream when you're
there as well?

Speaker 5 (34:12):
Yeah?

Speaker 1 (34:13):
I bet they do?

Speaker 9 (34:14):
You know?

Speaker 1 (34:15):
And and do you know what they like for their
favorite flavorschip mint chip? Now I got to ask you?
Do you like it in a cup? Or do you
like it in a cone? When you have your ice
cream an a cone?

Speaker 13 (34:32):
Yeah?

Speaker 1 (34:32):
I kind of like the the waffle cones. I don't
know about you, but that that's that's my favorite. Right?
And do you do you do the one one scoop
or two one scoop is probably pretty big? All right?
It's K's ice Cream Cherry's. Oh, Harry's ice Cream. Okay,
Harry's ice Cream and Terry Terry. Oh, okay, Terry's ice

(34:58):
that's why I'm having problems. Terry's ice Cream, got it?
All right? Thank you very much for your phone call,
and go out today. Tell you mom and dad you
want some ice cream as soon as they open up today.
All right, thanks for calling in. Thanks for calling in, Taylor.
I haven't feeling mom and dad are going to be
in for a big treat today because Taylor just made

(35:21):
her her radio debut on the program today. Terry's old
fashioned ice Cream. Let's see if I get the information.
They're located at twenty two Atlantic Avenue and that's in Marblehead.
All right, you got that twenty two. Let me see,
hold on, I got everything. Oh here it is Terry's
ice Cream, six School Street, Marblehead. And it looks like

(35:45):
they got ice tons of soft serves, tons of regular
ice cream. Their flavors go from oreal cocie to coconut ginger.
Ginger's a bit of a popular one we haven't heard
too much about lately, that started gaining some popularity again,
started to really come back lately. But that sounds like
a great little stop to go in and enjoy. Right,
Terry's ice Cream in Marblehead. All Right, eight eight four

(36:08):
three four sixty four sixty four is our number. That's
eight eight eight four three four sixty four sixty four.
I want to know where you're going out some of
your favorite ice cream stands. Right, eight eight eight four
three four sixty four sixty four is our number. Now
I talked about that I loved historic places you have

(36:31):
to go out and dine. Next week on the TV show,
we're going to bring you to a pair of them. Yeah,
I mark your calendar. This is one of my I see.
For me, this is what I love. Right, I want
something that's so unique, filled with history. So Lease starts
it off, taking you two the It's called the Conquered

(36:52):
Colonial Inn. Everybody knows they've been around since the seventeen hundreds. Right, beautiful,
beautiful property. You could stay overnight, Yes, that's fine, you know,
and really enjoy yourself. A couple of rooms. Haunted by
the way it used to be. But if I remember right,

(37:13):
the stories being told years ago that during the Revolutionary
War it was sort of a hospital and room twenty
four and I think twenty seven are the rooms that
are haunted. One was the operating room, I believe in
one I think was the morgue. But the property itself,
if you get an opportunity to go out the summer

(37:35):
to enjoy it with all the flowers, everything's in bloom,
set out of the patio and just enjoy some great
food there. Whether you want to go in there for
of course their lobsterole. The lobster roles are really fresh,
they're excellent, or just walk around the property or just
enjoy the really monument center. They're unconquered. There's nothing like
a conquered's colonial in I highly recommend this place. It's

(37:57):
just gorgeous and they've been around for a long long time.
Another place, as far as the building is concerned, that
will feature on the TV show next week. Parts of
a date back three hundred years of the building. It
was an old farmhouse and it's called Vita Bella Restaurante.
And I had an opportunity to go in there and
really experience the food. It's an Italian restaurant on clam

(38:19):
Highway I one thirty three in Essex. I'm telling you
it's gorgeous inside. It's a large built farmhouse I guess,
I guess that's how you would describe it. What do
you see from the outside area is a ton of parking.
When you go in, there's multiple dining rooms, and you're
gonna notice in a lot of dining rooms there's fireplaces.

(38:42):
Those are original fireplaces, and you're going to see all
this post beam structure that just holds up the you know,
the floors, the ceilings, and the walls. I mean, it's
just absolutely gorgeous and the most unique thing about it
is I know that would dates back hundreds of years.
It looks like it was just freshly cut. It's just

(39:03):
so beautifully preserved inside of this restaurant. This is a
place that I would drive an hour or two just
to go out to eat because the food's excellent. Anyways,
that's like I said, that's gonna get you to go back.
But walk around, experience the restaurant for yourself. See if
they'll let you go upstairs. Sometimes they don't use that
all the time. There's a private dining room over there,

(39:25):
maybe a Saturday night overflow. And if you're in the
lounge area on the first floor, that was the old
silo of the barn, and you could see up, but
in the middle of looking up in the silo, there's
sort of like a floor that kind of cuts out
a piece of your view to ceiling. Seeing in the

(39:46):
top of that ceiling. That's a little private dining table.
I think it holds about twelve or fourteen people. The
funny thing is if you're in the lounge area, you
can't see them, but they could peek over the rails
and they could see you down below. Oh just so
so unique. And in certain days of the week they
have prime rib there a great great Italian food. I

(40:07):
say hi to Susan when you go in. And again
we're going to feature them on the television show That's
All coming up next Saturday morning at eight thirty and
Sunday night at ten pm on Nesson. That's the new
England Sports Network, along with Concord's Colonial In and some
other great places, including the one to ten Grill in Malden.
And they have that extensive extens I think everything on

(40:27):
their menu is or can be made gluten free, including
their fried clams right now, I mean yeah, yeah, they're
fried clams. Even their desserts. It really amazing And if
you haven't had ellergies, they are very very accommodating, so
you'll see that. So make sure you mark your calendar.
Join us next Saturday morning at eight thirty and Sunday

(40:49):
night at ten pm on Nessen for Wicked Bites TV.
That's a new England sports network, right set you TVR
that way you don't miss a single episode. All right,
let me take a break here, we're gonna come back
with more of the restaurant program today. I am looking
for your favorite ice cream stands on today's program. Eight
eight eight four three four sixty four sixty four is
your number to call. That's eight eight eight four three

(41:10):
four sixty four sixty four. Don't be shy share your
favorite places with me and your favorite flavors as well.
Eight eight eight four three four sixty four sixty four.
My name is Scott Whitley and this is of course
Wicked Bites Radio.

Speaker 11 (41:30):
Wicked Bites Radio making Sunday mornings great again.

Speaker 14 (41:34):
Come discover a familiar taste in a new place at
the Brown Jug in Chelsea. Our pizza still reigns supreme
with its flawless crust, crunching on the outside, tender on
the inside, and our wings are seasoned just right and
Nothing pairs better than our shoot selection of drinks, so
come on over to the new Brown jug in Chelsea.
We're great food, creates great times.

Speaker 3 (41:57):
We'd like to invite you to the Almo Texas Barbecue
and Tequila Bar in Brookline, New Hampshire.

Speaker 15 (42:02):
We're a family owned business and we've been opening since
twenty eighteen.

Speaker 12 (42:06):
Whether it's for a margarita or a famous snatchos in barbecue,
you won't be disappointed.

Speaker 15 (42:12):
Come join us with Yellomode, Texas Barbecue and Tequila Bar
in Brookline, in Hampshire.

Speaker 16 (42:19):
Hey, this is Stephen from Bodos Pistro inside the Hingham Shipyard.
We offer tons of Italian specialties in our own Italian
antos pizza. Join us for outdoor dining and of course
our specialty cocktails.

Speaker 1 (42:32):
From our full bar.

Speaker 16 (42:33):
Have your family joined my family here at the Boathouse
Pistro in the Hingham.

Speaker 17 (42:37):
Shipyard Coliseum Restaurant. You guys heard of it, right, You've
heard of my friend enable A Tedesca. You know I
was just noticing here. The Coliseum restaurant is, in fact
the only restaurant in the United States to have received
an award called the best Italian chef and restaurant in
the world and it is located not Nit but in Salem,

(43:01):
New Hampshire. It's called the Colisseum Restaurant Route twenty eight
that's in the brecon Ridge Shopping Plaza in Salem, New Hampshire.
The chef anebela to deskcat. So if you are looking
for a great Italian food Neapolitan food, go and visit
the Coliseum Restaurant Route twenty eight, brecon Ridge Shopping Center
in Salem, New Hampshire. Nible a to descus place.

Speaker 10 (43:24):
When it comes to dining on Root One, it's hard
to be at Root one Grill House in Saugus, whether
you're kicking back for lunch or dinner or something in between.
Root one Grill House is a must. Looking for large portions,
wait until you experience our chicken parmesean enormous burghers, and
of course are legendary baby back ribs. How about a
great steak. We have the best steak tips in town period.

(43:46):
From cocktails, appetizers, delicious entrees, and an awesome kids menu,
there's a little something for everyone at the Root One
Grill House in Saugus.

Speaker 18 (43:55):
That peddler's daughter restaurant offers a pentic Irish dining without
the trouble. They have the beverages you love, with all
the food that's famous in the land of the lepre cons.
I'd friendly service and you don't need to look at
the Irish.

Speaker 1 (44:09):
You just need to know.

Speaker 18 (44:10):
There's a Peddler's Daughter restaurant in heybril Natashua.

Speaker 13 (44:14):
I'm Tracy and I'm Julianne.

Speaker 19 (44:15):
We're here at the Pushcart Cafe.

Speaker 20 (44:17):
Come down and visit us at our newly expanded cafe.

Speaker 19 (44:20):
We have something for the entire family. At the Pushcar
Cafe are huge saladbars, dinners and more. Come on down
and get comfortable at the family table. Make yourself at home.

Speaker 20 (44:28):
Don't forget fresh big cookies and smoothies. Pushcard Cafe, Route
thirty eight and Trucksbury.

Speaker 11 (44:35):
Exhausted of cooking at home again when it comes to
dining out, turn to Wicked Bite three dio, your source
for the freshest reviews without the cleanup.

Speaker 1 (44:49):
All right, this fortunate' Wikobye radio. It's brought to you
by worn Mills the rare coins of New Hampshire. You
think about buying or selling rare coins, gold or silver.
I want you to call Worn Mills, somebody I do
business with. War mails rare coins in New Hampshire. Eight
hundred two two five seven two sixty four. That's eight
hundred two two five seven two sixty four. Back to
the phone calls. We go looking for your favorite ice

(45:10):
cream stands. We're gonna go to Kingston, New Hampshire. Next,
we're gonna talk with Kathy. Hey, Kathy, welcome, Hi, thank you.

Speaker 12 (45:17):
For taking my call. I hesitated about doing this because
it's his.

Speaker 3 (45:21):
Saying not a compliment.

Speaker 1 (45:22):
Okay, that's all right, but.

Speaker 12 (45:25):
It's not anything to do with the ice cream. It's
still wells ice cream is delicious, but the servers several times,
I want to say four or five times, we go
on to three different ones in our area and without
sail hair, and I know their kids. Yeah, like I said,
I hesitated to do this, But the only way they're

(45:46):
going to stop it is if people start complaining.

Speaker 1 (45:49):
Well, I agree with you. That's probably the best way
to do it. And that way, you know they'll they'll
be more a little more careful with that. Kathy, Sorry
here about that, and hopefully hopefully you go there and
enjoy it and you'll be you'll be fine, but thank
you very much for your phone call. Eight eight four
three four sixty four sixty four is a number that's

(46:11):
eight eight eight four three four sixty four sixty four.
The restaurant Dave Felipo is in the North End of
Boston and operated by the Friday Roly family. Felipo will
probably reach you out the door there. I you'll see Anna,
his wife from time to time. I love this restaurant.
It's really the gateway to Boston's historic North End. And

(46:32):
this time of year, he's going to have those windows,
those Florida ceiling windows wide are wide open, so you
can enjoy if there's a sea breeze, any sea breeze,
it's coming off the water there. But you feel like
you're dining in Italy. And that's really what makes Flipo's
in the North End of Boston so special. And I
think it's probably it has to be a restaurant. There's

(46:57):
so few parking in the North End of Boston that
if you park your car and you want to go in,
it's always a long walk. There's a parking garage like
steps away. It has to be one of the closest
parking garages to a restaurant in any restaurant in the
North End of Boston. I always go there when there's
nothing going on over at the garden across the street.

(47:17):
That way, you got a lot easier to get in there,
get some parking. The food is great. Two floors there.
The second floor is a function room that could accommodate
groups up to two hundred and thirty five people. They
could do anything from oh, full sit down menu to
let's see you could do a buffet style if you'd
like to do that. I like to do a family

(47:37):
style where you're passing around the large bowls. That way,
if you're sitting with a bunch of strangers, you won't
be strangers for long. And the food, authentic food from Italy. Yeah,
and the menu possibilities, they're really limitless. And it's just
a great spot. If you're in charge of like doing
school trips for the school, this is a great spot.
Kids could head into the North End and then head

(48:00):
upstairs and at a much more reasonable price than a
lot of other places the loath End of Boston and
have lunch. Yeah. Felipo Restaurant a two ay three Cosway
Street in Boston. One of my favorite spots. A couple
of items I recommend, of course, is the Ville Parmesan.
They call it the Boston Gardens, the one I like
with that thin layered eggplant on top. For you. It
is something something special, all right. And they're open seven

(48:21):
days a week for lunch and dinner. Felipo's in the
North end of Boston. All right, quick break here, we're
gonna come back with our winner from the first hour
and we'll continue it on looking for your favorite ice
cream stand on this Sunday morning. My name is Scott Whitley. Well,

(48:43):
welcome back into the second hour of Wicked Bites Radio.
I got a winner from the first hour right here.
I'm gonna announce that in just a second, and they
do it all over again. I'm gonna pick somebody this
hour and give them a gift card to an area
or restaurant. That could be you for calling in. How
about your favorite ice cream stand if you'd like to
do that. It's always open lines you can praisers act

(49:03):
from pizza to gourmet. That's how the show has worked
for all these many years, and I do mean many
many years going on. I think forty seven years right now,
the Restaurant program. It was the first food show in
America as far as we know, the second longest continuing
running radio show in America right now other than the
Grand Old Opery. And it's thanks to folks just like
yourself that have made this show what it is. So

(49:26):
right now, I'm looking for your help, and I'm looking
for great ice cream stands. That is our topic, and
I'm going to do that for the rest of this hour.
Eight eight four three four sixty four sixty four. Where
you going? What are your favorite places, what are your
favorite flavors? And do you have a specialty place that
you go to? And I know my wife and I

(49:46):
we kind of circle between about four different places right now,
and I will often skip dinner for an ice cream.
Some of these ice creams go to an ice cream stand.
Some of them are so large anyways, you can't have
dinner any But I'm always looking for great places and
in great experiences. So where are you going favorite ice

(50:07):
cream stands? That's the topic. Eight eight eight four three
four sixty four sixty four. Again, first time callers are
welcome on the program, and Todd is going to take
your name and address off air. That's just for us.
We don't put you on any mailing list to do
anything like that. We just use it for the radio show.
Because if we do pick your call as the caller

(50:29):
to win, and again we pick them at random. I
try to find a gift card that's close to you
to go out. So you go out to try the place,
and I want you to call back and tell me
what you thought about when you go out to go
out dat. All right, that's your assignment, but we'll enter
you in to win, all right. So first time callers,
I encourage you to call in on the program today.
Don't be shy. If you're driving around, you're on your

(50:50):
cell phone. We'll try to get you on right away
as well. Okay, eight eight eight four three four sixty
four sixty four is our number. That's eight eight eight
four three four sixty four sixty four. Our winner from
the first hour, Taylor of Marlborohead. Now. I told Taylor
that she's gonna have to have her parents because she
called in on the radio program take her out for

(51:12):
ice cream today. Well, Taylor, we're gonna send you to
Declans in Gloucester right there on the Harbor. I know
you're gonna love it. I can't promise you they're gonna
have ice cream there, but I know they're gonna have
some gorgeous views and some great food there. So Taylor, congratulations,
you're probably one of our youngest winners. By the way,
we're gonna send you out to Declans in Gloucester Harbor.

(51:34):
All right, congratulations for the rest of you got some
open lines eight eight eight four three four sixty four
sixty four. Shout out to the China Blossom in North Andover.
They are the critics' choice for the best Chinese because
ween north of Boston, and you know what, they've been
around since nineteen sixty. He did believe at nineteen sixty.
I think they probably in one of the oldest restaurants

(51:58):
in Ald them Mary mac Valley area. That's how far
they go. Back is Chinese restaurant in Northendover on Root
one twenty five. It's owned and operated by Richard g.
His son Warren will probably greet you at the door.
They do that all you can eat buffet, lunch and dinner,
and they switch you up a dinner time. They do
Prime Rib, they do the Alaska, the crab legs. I

(52:20):
don't know what type of crab legs they are. I
never do the crab legs because it's just too much
work for me. But I'll do the pel and e
trimp and then of course all the Chinese delicacies that
they have on the dinner buffet. They also have a
full menu there that you take out, and comedy shows
there as well. The China Blossom Root one twenty five
in North Andover Dom Sausage Company. They're located in Maldon,

(52:42):
own and operated by the bottom Chlie family for I
got to say eighty years, yeah, eighty years and going strong.
They're famous, you know, for the marinated steak tips. That's
what they are known for. You can find their steak
tips even especially the markets. Other places carry it because
that Dom Sausage Company is especially market. If you ask me,

(53:03):
it's a full service butcher. It's a wholesale Italian deli,
but it's a specialty market and they have tons of
other marinated meats. I don't even talk too much about
because their steak tips steal the show, right, But they
got everything that you want there, plus you go in
and enjoy subs and wraps. They do catering and if
you just want to go there for lunch, maybe for breakfast,
you go in there, say right in the especially market

(53:23):
and maybe you get those steak tips or maybe you
get a steak tip and eggs. Yeah, I kid you
many marketplaces that that will do that. Dom Sausage Company
ten Riverside Park in Malden. They're open seven days a week,
really early in the morning. By the way, Doms Sausage Company.
All right, eight eight eight four three four sixty four
sixty four is a number. We're looking for your favorite

(53:43):
ice cream stands. Let's kick off this hour. We're gonna
go to East Boston next and we'll talk with Brian. Brian,
welcome to Wicked Bites.

Speaker 2 (53:51):
Yeah, Gomona Sho, great show is usual.

Speaker 1 (53:53):
Thank you.

Speaker 2 (53:56):
There's a great place I found in West Box at
one eighty one washing the Street. It's called benson Homemade
ice Cream.

Speaker 1 (54:02):
Okay, yep, yep, I've been to Benson's. That's that's my
my my fore loop, I would say Benson's is one
of those.

Speaker 2 (54:10):
Yeah, that's a good one that they make the homemade
ice cream. My favorite is mulk or almond.

Speaker 1 (54:15):
Oh okay, I haven't had that one.

Speaker 3 (54:17):
Uh.

Speaker 1 (54:17):
I normally will jump towards anything that has either chocolate
or peanut butter. I normally jumped towards that.

Speaker 2 (54:22):
And uh oh, I like yep, sorry, I like peanut
but anything with peanut butter.

Speaker 1 (54:29):
Yeah, yeah, you know what I also do there too.
I don't know. Do you get a cup or cone
when you're there?

Speaker 2 (54:37):
Well, it depends the weather, because if it's real hot out,
it's gonna make melting all over you. Yeah, but it's
a nice, comfortable days like we're going to be having
Suday on in the seventies. That's my kind of weather.

Speaker 1 (54:48):
Get Yeah, I will occasionally, uh. I do like a cone,
especially the waffle cones that that's what I always go for.
But if I want to bring it home, because it's
really not too far from my house, I'll get what
is it a pint? I think you get a pine
or a court. I don't know which which one it is.
Uh And I look for the strongest person there because

(55:11):
they pack them then they really do. They give you
a ton of ice.

Speaker 2 (55:16):
They're all hand packed too.

Speaker 1 (55:17):
Yeah. Yeah, it makes a big difference, it really does.
But Benson's, which is located on Route one thirty three,
in Boxford. It has been around how long they've been
around for going back as far as I can remember,
and it's always seen. Yeah. Yeah, I'm gonna see if
I can find out anything on.

Speaker 2 (55:37):
Their Their and the other one as good as Kimball Farms.
They have like full locations Kimball Farms.

Speaker 1 (55:44):
Yes, I agree with you. I was at the one.
I stopped there about two weeks ago to the big one.
Is that is that Westford, Uh, the one with all
the rides and stuff yep. And I stopped for an
ice cream yep. And I'm telling you there's probably about
twenty windows to get ice cream, and they're there's there.

(56:04):
The lines are probably ten deep in each each line,
but they go really quick. And Kimball's, Kimball's is just
just just really fantastic to do an awesome, awesome job
there with their ice cream and everything.

Speaker 9 (56:15):
You can do.

Speaker 1 (56:16):
Yeah.

Speaker 2 (56:18):
Yeah, Like I like the hot ice cream of the
summer because in the width of time we're all eating
out of a cot and at home, right, so yeah,
we get the SFT served and you know, like McDonald's
are very clean, you know, but I like the hot
ice cream. It's uh, you could pack it good and
put it on a top or a coal.

Speaker 1 (56:36):
Yeah. When I was there two weeks ago, I had
their chocolate peanut butter ice cream with chunks of peanut
butter in there. Really really good. And a lot of
people don't realize too. I mean, they know them for
their ice cream, and they know them for you know,
the rides and the miniature golf and the batting cages
that they have in the Wedgtford locations. But they do
have a little seafood restaurant right there on property, and

(56:59):
They're seafood is extremely fresh. I think they get it
delivered every single day.

Speaker 2 (57:05):
Wow, was that right? Yeah? It was break it, break it.
I get the eggnog dare and they have the milk
and the gallon glass containers like we used to get
it delivered by the milkman years ago.

Speaker 1 (57:17):
Yep, yep. Horns or Farm is the only one I
know that still does that other than Shaw's Farms up
here on the in the north of Boston area. They're
still pretty famous for that. So great then, yeah, great recommendations.
And let me see if I can tell them Shaws
it is.

Speaker 2 (57:37):
No longer in business. Pulli o' dairy and Salem on
Island Avenue that I don't know about that used to
be a dairy stand an ice cream stand as well.

Speaker 1 (57:47):
Yeah all right.

Speaker 2 (57:48):
It used to be able to get the milk in
the gallon contained. The glass contain is there as well,
but they're no longer in business.

Speaker 1 (57:53):
Yeah, okay, all right. Well you got some great places
you recommended, some great places for people to go out
try as well. Thank you very much for your phone call.

Speaker 2 (58:04):
You have a nice weekend, all right.

Speaker 1 (58:06):
Thank you, Brian. I let me run down a couple
of the places. I hopefull I could get them all
for you. So you know shaws Shaw Farms, they are
located and Drake at at two to four New Boston
Road and Drake it again. They do have the milk
that they produced there. You can pick it up in
their specialty market. Another place that he recommended was Benson's

(58:29):
ice Cream and they've been around since nineteen thirty two.
I just looked it up on their website nineteen thirty two.
They are located in Boxert on one thirty three. And
what else Kimballs he recommended. I know Kimballs has a
couple of locations, but the westward one is there is
their their big location and their seafood in that seafood

(58:49):
little it's sort of like a takeout place. Really does
a really good job over there. They do a fantastic
job there. Let's go to Burlington next when we talk
with Paul. Paul, Welcome the Wicked Bites. Welcome, excellent Paul.

Speaker 9 (59:06):
I'm calling today about well, Everly loves ice cream. But
one of my favorites A go to spots is in Bedford,
Bedford Farms. That's if you've been there, No I have
you mentioned earlier?

Speaker 1 (59:18):
Yeah, I have not been to Bedford Farms. I know
throughout the years they've always received a ton of phone calls.
What makes them so special?

Speaker 9 (59:29):
Well, christ All's been there a long time, so they
know what they're doing. But ice cream's all homemade. Every
flavor is great, but I always go to the black Raspberry.
But what I like most is even during the hot
summer nights, is several windows and it's usually a crowd.
But as you mentioned earlier, the timbles the line moved quickly.

Speaker 1 (59:49):
Yeah, yeah, and that's important. Yeah, sometimes those lines are
just so backed up that he needed to move quick
because you want to get your ice cream fast, especially
if it's hot, you just want dry scream right right right?

Speaker 9 (01:00:04):
It was to be together at home in time.

Speaker 1 (01:00:07):
Yeah. Yeah. So Bedford Farms, which is located in Bedford,
mass On on North Road, is one of your favorites road. Yeah, yeah,
some of your favorite flavors.

Speaker 9 (01:00:16):
There ex deafinitely black. Rather they've got they run the game,
but they've got everything in the typical the shapes and
that's the sort of thing. But everybody's there for the
ice clear. U.

Speaker 1 (01:00:27):
Yeah, that's what I would That's why I would go
right absolutely. Yeah, all right, it's a bed.

Speaker 9 (01:00:34):
I want to mention that I talk I talk to
your father about forty years ago. We're heading for the
trip to Virginia and called. He recommends if you knew
any spots, and then he gave me two or three.
We went to them all and one a particle still
sticks up my mind. The dude drop in Virginia Beach
and you see your dad recommended it was it was good,

(01:00:55):
It was great good.

Speaker 1 (01:00:56):
Yeah. Yeah, I kind of remember him talking about that,
but I don't remember remember too much about it because
its unique name. That's probably why I remember it, all right, Paul,
that thank you? Yeah, yeah, Well I'm glad you got
an opportunity to try it. Thank you very much for
your phone call. Eight eight eight four three four sixty
four sixty fours. I number that's eight eight eight four

(01:01:17):
three four sixty four sixty four. Again. I'm looking for
your favorite ice cream stands right now. Where are you
going now? I want to know those places all right?
Eight eight eight four three four sixty four sixty four.
You know, I got to give a shout out to
the barn which is located at Man's Orchard in Mathiin.
I have gone there a couple of times this summer.

(01:01:41):
They give large ice creams and I think, you know again,
I'm an ice cream connoisseur. I love going ice cream
stands and I think they have some of the best
pricing as well. Especially with the quality ice cream and
the size portions that they give, you will blow away
a lot of other ice cream stands and I will

(01:02:02):
go there. The marketplace will probably close. I get there,
you know, late evenings later in the day, and the
barn at Man's Orchards stays open of course with the
ice cream. I think it's cash only and they have
a Guildford ice cream is what they use and Guildford
ice Cream is a great, great company that produces ice

(01:02:23):
cream for a lot of ice cream stands, and of
course they have their own stands, but it's like Richardson's right,
Richardson produces a lot of ice cream for a lot
of other places. And I think the barn at Man's
Orchard in Methuin, it gives you great, great pricing, large
large portions, and it's it's weird sometimes, you know, I

(01:02:43):
got an ice cream stand. I got Mad Maggie's down
the street from me in North Andover and on a
warm day, you can't even think about it, right, the
lines are just they just insane. So I like to
skip the line sometime go over to Man's Orchard and
the barn because they tend to have less people there.
So that's what I'll recommend as one of my my

(01:03:04):
go to spots. Again, I have like four or five
of them just in my area that will kind of rotate.
And you know, we we're in Westward the other day,
the Westward area, we stop at Kimball Farms. You know,
that's that's what I'll do. I was driving home from
Situate and I found an ice cream stand all the
way home I left a restaurant on Friday and I
was just so hot from filming. It was just so

(01:03:26):
so humid, and I knew I had a two hour
ride to get back home because of the traffic, especially
on a Friday with all of beach traffic. So I
stopped at a place called JJ's ice Cream and they
do burgers and I think they do hot dogs. I
don't know what else they have on their menu. Just
to get an ice cream in Cohasset and that's that's

(01:03:47):
what I do. I'll just stop. And I believe they
also used to at Guildford's ice Cream there too. I
think that's the ice cream that they used there. Nice
little stand, small stand. I'm assuming it'd season I don't
remember now I have to into that, but most of
these places are seasonal. And it's just a nice little
roadside stop. The only problem is that's sort of like
a main road and they're parking. You get parking, but

(01:04:10):
then you got to get back on the main road
and you're sort of like backing in onto the road.
So it could take a little bit of time. But
it's just a nice stop, especially if you come back
from the beach area and situate and heading back towards
Quinsy in that direction. It's just a nice little breaking
for me because cooled me down inside. Oh that felt
so good on Friday. All right, But I want to

(01:04:30):
know your favorite places. Eight eight eight four three four
sixty four sixty four. That's eight eight eight four three
four sixty four sixty four. If you hear a place
that gets recommended and it is your favorite place, you
call in and say, yeah, I go there, and this
is why I go there, and this is some of
my favorite flavors there as well. If you do work
in an ice cream stand, you own an ice cream stand,

(01:04:51):
by all means call in talk about your place as well.
All right, here's the number to call. Eight eight eight
four three four sixty four. That's eight eight eight four
three four sixty four sixty four is our number. All right.
Next week I will not be here. It's gonna be
a best of Sunday. Next Sunday, I'm gonna be in Cooperstown,

(01:05:13):
New York. At Cooperstown, it's like a baseball tournament. And
my son was in it, oh, over a decade ago,
and now now we're going back there for baseball some
more baseball there. So we can see one of the
grandkids playing baseball next week. I look forward to it. Right,

(01:05:34):
It's sort of not a lot to do in Cooperstown.
Of course, the Hall of Fame is neat, and there's
an old park in downtown area that is the throwback
to baseball. I guess you used the old type of
leather mits and stuff like that. Sometimes we'll stop and
watch a little bit of a game there. But it's
always kind of fun. That's go into the Hall of Fame.

(01:05:56):
And I have a good friend of mine, Brittany, who
worked for the Hellosion Show. We keep in touch all
the time and when she's back in town, you know,
we always try to catch lunch or dinner. Her husband,
it was a former Major League baseball player and his
jersey is in the Hall of Fame and he has

(01:06:17):
not been to the Hall of Fame to see it himself.
So I said, all right, I'll go down and take
a picture. I could do that for you. He retired.
I think he was with the Giants back then, like
thirty six in a row or something like that, as
a reliever. So that's why his uniform is there. So
I can't wait to see it, and you know, hopefully
I get out to a couple of dining spots that
you never know. Because I've got a lot of the

(01:06:37):
grandkids with us, and I have a film. We're gonna
be stuck with the as the grandparents' duty, will be
stuck with all the kids. But it's always fun too
write all right. At Pearl Street Station, they're located in
all that, so we're gonna find Alan Robot. They do
tons of great food over there, including there's a sampler.
They're famous combo. You get lamb tip steak tips on that.

(01:07:00):
It also gets sausage and country ribs. Just cook just
to the way you like it. Over there. Some of
my other favorites include their barbecue steak tips. I get
that as a meal, yeah, a full meal, and it's
a generous portion too. The Pearl Street Station, they make
great pizzas and col zones there and again save room

(01:07:20):
for dessert. Their fried ice cream it's the size of
your head and buoy. It is so so good. The
Pearl Street Station, and that's located in Malden. Restaurant de
Lucia is in the North end of Boston and they're
located five Dash thirteen on Vernon Street. In Winchester, and
what I can tell you about Lucia's is the atmosphere

(01:07:41):
is so cool and the food is just awesome. This
is the place that if I have some friends and
they want me to recommend a place in this general area,
I always suggest heading to Winchester and Lucia as I
have brought company there as well. You can never go
wrong there. Some of my specials that I order when

(01:08:02):
I'm there is my favorite things, and one's a head turner.
It's the veal chop. It's served on the bone. It's
like sixteen inches long too, and they grill it and
they stuff it. I don't know how they do it,
but when one of those goes through the restaurant, you
guarantee four or five are gonna be ordered right after that.
Just excel. Another one of my favorites there. If I'm
in a seafood mood, De Marco Polo. Yeah, that's a

(01:08:24):
seafood delight made with shrimp, clams, muscles, ballet of stole
calamari and scalps and a light marinara sauce and it's
served over a full bed of linguini. Yeah, Lucia's plenty
of parking outside, there's meters there, there's two municipal parking
lots like steps away and again a daylight. Today they're

(01:08:45):
gonna have those. The whole front of the restaurant's gonna
be totally open. You get that beautiful breeze in Lucia,
five dash thirteen Mount Vernon Street in Winchester. Back to
the phone calls, we go. Let's jump over to sail Off,
New Hampshire and talk with my good buddy.

Speaker 5 (01:09:00):
Er Hey, Roger, good morning, Scott.

Speaker 7 (01:09:03):
How are you doing today?

Speaker 1 (01:09:04):
I'm doing excellent, but now I need an ice cream?

Speaker 5 (01:09:08):
Okay?

Speaker 7 (01:09:09):
First of all, I see you all the time on
the Wicked Bites Facebook page. And how do you keep
your weight in check? I know you eat for a living.

Speaker 1 (01:09:20):
Well, here I got I got some. I got some tips.
When we are filming and too much food comes to tips,
sometimes give me three items and they'll bring like eight
and going I don't want to eight. I want three,
you know, because then I don't know what the film.
I film it first, I let it get cold, okay,

(01:09:42):
you gotta let it get cold, and then if you
pick at it, you're like, oh, that would be really
good if it was warm, and you could turn it off,
you know, your mind, otherwise you're like, it's tough. I
remember a couple of places that were really tough, and
I didn't realize. Several years ago, we were filming when
Chicki was alive and her son over at the clam

(01:10:04):
Box and Ipswich, and I'm sitting with Chicki in the
back part of that restaurant and doing an interview with her.
I didn't realize during the entire interview, I'm eating their
fried clams. They were like candy. It didn't even realize
it was just so natural and they were so so good.
But that's that's my secret.

Speaker 7 (01:10:22):
Roger, Okay, well, I usually when you're going out the
pants for it, you don't have that option.

Speaker 1 (01:10:28):
Yeah. Yeah, Well, and I'm going to try to go
on a diet. That's my next goal. I want to
lose twenty five pounds between now and the end of
this year. That's my next goal.

Speaker 7 (01:10:39):
Well, on one of my wife and I favorite ice
cream places, and you gotta take them a heretic, but
I go way back Jerry.

Speaker 1 (01:10:49):
Queen, Yep. Now, my wife loves their was the hurricanes
that they have over there.

Speaker 7 (01:10:58):
Yeah, but again eight Vanilla Soft serves a great you know,
chocolate and vanilla all the other places. I don't know
what they do to it, but you can go to
any dairy queen anywhere and it's the same product. It's
almost like McDonald's, you know, it's the same product you
get everywhere, and you can go in here and know

(01:11:18):
you're not going to get some some crappy yeah, you know,
half hearted vanilla soft serves. That's but yeah, and every
time we see we're out driving around, you will see
a dairy queen. Whoop, we're going in.

Speaker 1 (01:11:34):
I don't blame you. Yeah, it is very consistent. It's
probably because they got it down to a science with
the equipment. I'm sure they're all using the same exact
equipment and and it's probably made just for Derry Queen alone.
But I love their The blizzards is it blizzards are
not hurricane the blizzards? Right? Is that? Is that what
it is?

Speaker 7 (01:11:54):
That?

Speaker 1 (01:11:55):
Yep? That's the one. Yeah, yeah, yeah. My my wife
loves the and there there are times that you know,
she'll pull off the road if she sees a dairy
queen just just to go in. Therefore, yeah, yep.

Speaker 7 (01:12:09):
I know the ceiling yep. And then, don't get me wrong.
I'm a sucker for a good orange pineapple or a
black raspberry. But the dairy Queen's vinilla is something to
behold if.

Speaker 1 (01:12:24):
You like it. Yep, all right, Well I could use
one now, Roger, there you go. All right, Hi, Roger,
thank you talking about not being able to keep the
weight off. If I see ice cream, I can't stop
that is that's my kryptonite. It just takes it away
from me. Roger, thank you for your phone call. Eight
eight four three four sixty four sixty four is our

(01:12:45):
number here to Wicked Byes Radio. We're looking for your
favorite ice cream stands if you can help me out.
We had about a half hour left on today's program,
so don't let this day go by and not tell
me your favorite ice cream stand and play for a
Four three four sixty four sixty four is my number.
My name is Scott Whisley, and this is Wicket Byites Radio.

(01:13:15):
So this is I should turn my mic on and
say that right. This is Wicked Bytes Radio on this
Sunday morning again. I will not be here next week.
Best of Sunday. Next week, I'm going to play back
in an interview I did with Jim Deets on our
Saturday night show well here on Saturday nights from five
to six pm on WRKO interview based show there, and
last week we had on Jim Deets a couple of

(01:13:37):
weeks ago, i should say, from the Loft Restaurant in
North Endover and Joe Fish Restaurant side by, eh, he
owns them both, and we were talking about the lobster
rolls specials that he does over Joe Fish Restaurant, three
different sizes all summer long after eight pm, seven days
a week, two even Saturdays, a half price on lobster
rolls there. But the Loft Restaurant in North Andover, what

(01:13:59):
they're doing right now something extra special. They are doing
an incredible deal. They're rolling back their menu prices and
they're bringing back some old items. They're rolling back their
prices to nineteen twenty nineteen. Yeah, before all this inflation
took place. And wait till you see the difference in

(01:14:21):
pricing that makes that's going off the Loft Restaurant in
North Andover. And I'm going to run back that interview.
Last night on the program there, we interviewed Georgia. She
runs a beach Bar Cafe in Rye, New Hampshire that
is just really called Kook's just a really fun place outdoor.

(01:14:42):
Men in the outdoor. There was an inside bar that
if the weather's you know, it gets a little bit
rainy or something like that. I just had a fun
time and we will feature them on the TV show
coming up in a couple of weeks as well. But
right now we're looking for your favorite ice cream stands
on today's program. Eight eight eight four three four sixty
four sixty four is a number, that's eight eight eight

(01:15:03):
four three four sixty four sixty four. Again, Todd's going
to take your name and address off their because that's
how we do award our dinner gift cards to a
callers at random. That could be you. So if you're
driving around, maybe it's the first time you've heard this
program here on WRKO, and you got a favorite place,
a large, small in the middle of the woods. That's fine,

(01:15:23):
I want to know about it. Eight eight eight four
three four sixty four sixty four. And it doesn't have
to be here in New England. The listeners to this program,
and now with today's technology, with all the smart speakers
out there, you could hear the show all over the world,
and we have a lot of listeners I know that
out in Florida, so they'll probably call them with some

(01:15:44):
of their favorite places. So I want to know your
favorite ice cream stands on the Today's program. Eight eight
eight four three four sixty four sixty four is our number.
Let's go to David and Wilburn next. Hey, David, welcome, Hey, welcome.

Speaker 5 (01:15:57):
How you doing today.

Speaker 1 (01:15:58):
I'm doing excellent.

Speaker 5 (01:15:59):
David, that's good. I hate you talking about your grandchildren.
And Mimi and I, Mimi and Papa have our grandchildren
on several occasions every week and we walk down because
we're close enough to Nanabet's ice Cream on Main Street.
We're thirty eight in Woolburn, which is an ice cream

(01:16:20):
stand basically a standalone stand. And I want to say, Richison,
I'm not one hundred percent show where they get their
ice cream, but we frequent them all the time, as
do many of the people. There's lines always out the door.

Speaker 1 (01:16:36):
Yeah, you just get those places and no matter what
they do, if it's cold out, if it's raining, if
it's raining, they just keep the people happy with ice cream. Right.

Speaker 5 (01:16:48):
Yeah, I don't know if they were opened twenty all
year round close to it. They are opened early spring,
late fall. They are always opened and anybody can stop in.
It's amazing. So they have some of the best ice cream.
And I want to say that my mother turned me
onto maple walnut and that is my favorite.

Speaker 1 (01:17:11):
Oh yeah, that sounds cool. I could do that. I
think that would be an outstanding ice cream. Is there
a section outside, you know, to sit down have the
ice cream or you're pretty much taking it back to
your car.

Speaker 5 (01:17:26):
Oh no, they have three or four picnic tables on
the side of their stand that you can sit down.
It's on a very busy street. Directly across the street
is a pharmacy where there's plenty of pocking. But they
have I want to say, three or four picnic tables
where you can sit down, eat your ice cream and

(01:17:46):
enjoy it. But most people just take it and walk away.

Speaker 1 (01:17:50):
Okay, all right, And I know your favorite flavor is,
but what other flavors have really tempted you over there?

Speaker 5 (01:18:03):
I go for the pistachio nut. That is my second.
That's my second favorite, right that I absolutely love. And
I and another one I want to talk about, which
I probably haven't been do for thirty years is Russ Treadwells.
It's either Puberty of Salem on Route one fourteen. Yeah,
I know on occasion.

Speaker 1 (01:18:25):
I know exactly what you're talking about. It it's is
if you're coming from the north and you're heading into Salem,
it's on that main road, right.

Speaker 5 (01:18:33):
Yeah, exactly.

Speaker 1 (01:18:34):
Yeah.

Speaker 5 (01:18:35):
Another ice cream stand yep, standalone ice cream stand. I
mean I would always get the maple walnut there.

Speaker 1 (01:18:43):
Yep.

Speaker 2 (01:18:43):
Yeah.

Speaker 1 (01:18:44):
It was phenomenos to be in North Andover as well.
They had more than just that one location. I think
they just have that one location now. But I always really,
always really love their ice cream. And I don't know
if they make it ice cream. I think at one
point they did, I don't. I don't know if they
still do.

Speaker 5 (01:19:04):
Yeah, I don't remember. It was so long ago I
used to go there. And then the fallback in Wolveing
is Breakers on Winn Street. That's been there for probably
another twenty twenty five years or so, started by another
good friend of mine, Dave. Yeah, that's our fallback. We've

(01:19:25):
been there with our granddaughters several times. Also.

Speaker 1 (01:19:28):
Yeah, isn't it isn't amazing though you have like several
different places for ice cream stands that you could recommend
and yeah, and you're like, okay, that one's too busy.
We're going to go to this one and try to
avoid the lines.

Speaker 5 (01:19:43):
Hey we we used to have a Brigham's right down
in Wolveburn Center also, and I can't tell you how
many years ago that closed. Yeah it was that was
year ago.

Speaker 1 (01:19:53):
That was like their ice c Yeah, I always like
their ice cream. Yeah, it's too bad, right, So let's
let's go back treadwells you recommended, and that is located.
I found the address that is in pvd A Margin
Street and peavdy uh that is it? One fourteen won fourteen, yep,
one fourteen is okay? Going back in.

Speaker 5 (01:20:14):
Yep, that was a long time ago. I'd love to
go back there again because it's been a while. But
my you know, the favorite right now, which we can
walk to from my house in Wolburn is Nanabeth's.

Speaker 1 (01:20:26):
Okay, and that's on Main Street. Is that route twenty
eight and Wolburn we're thirty eight thirty eight okay? And
then Breakers ice Cream? And where is that one located?

Speaker 5 (01:20:38):
That's on Winn Street in Woolburn.

Speaker 1 (01:20:40):
Got it all right? Some great, great recommendations some great
ice cream. It sounds like you're a big ice cream fan,
just like I am. Absolutely all right, David, thank you
for your phone call this morning.

Speaker 5 (01:20:52):
All Right, you're welcome. Have a good day you too.

Speaker 1 (01:20:54):
All right, let's run up to Nashville next and we're
gonna talk with Debbie. Debbie. Welcome to Wicked Bites Radio. Hi,
good morning, Debbie. How are you doing excellent? Come on, yes,
yes you are.

Speaker 4 (01:21:08):
Yeah. I wanted to recommend it's in Nashua. It's called Haywards.

Speaker 13 (01:21:13):
I don't know if you've been there.

Speaker 1 (01:21:15):
No, Hayward's has been around for one hundred years. Am
I correct, It's been.

Speaker 4 (01:21:20):
Around a long time. Yeah, but we're well maybe like
eight years in Nashaua, so that's where we go.

Speaker 21 (01:21:29):
All the time.

Speaker 1 (01:21:30):
Yeah. I've always wanted to go in and try it
because it's been recommended so many times. I haven't done
it yet.

Speaker 3 (01:21:38):
I know.

Speaker 1 (01:21:38):
It's more than just ice cream there.

Speaker 21 (01:21:39):
Oh yeah, they have they have a few food items,
but mainly people go there for the ice cream.

Speaker 4 (01:21:50):
And it's it's nice to sit outside, so they have
like they have a lot of benches. They have like
these brown like they're not actually swing, but you sit
in them.

Speaker 2 (01:22:04):
It's nice.

Speaker 4 (01:22:05):
People bring their kids.

Speaker 13 (01:22:07):
And everything, and it's really a nice place to go.

Speaker 1 (01:22:10):
All right, it's called Haywards.

Speaker 7 (01:22:12):
You have to try it.

Speaker 4 (01:22:13):
I can't believe you haven't been there.

Speaker 1 (01:22:15):
You know. I was in last summer. I went to
the Fisher Cats, the baseball team there, and we wanted
to go to this place afterwards because it had so
many recommendations. And then something came up we had to

(01:22:36):
head home. I don't remember what it was, and we
weren't able to stop in and try it. But I
know there's always lines outside and it's just a true
sign of greatness there.

Speaker 3 (01:22:50):
Yeah.

Speaker 4 (01:22:50):
And there's also another well, we go to Rye Beach
all the time too, and there's a place called Lagos.

Speaker 13 (01:22:58):
I don't know if you've been there.

Speaker 1 (01:23:00):
I had been to Lagos that they're owned by the
same folks that own the common Man Restaurant group.

Speaker 4 (01:23:09):
Oh okay, yeah, so yeah, they're really good.

Speaker 1 (01:23:12):
I mean they do a great job.

Speaker 13 (01:23:13):
The portions are unbelievable and like one scoop is like
twenty enough of me.

Speaker 1 (01:23:21):
Yeah, yeah, and they just do a fantastic job. And
they do a lot of things too, And I don't
know if they're still doing it. Years ago and I
used to go up with the common Man and they
were very really into the restaurant community, and they would
go to some of these trade schools that are producing
great chefs and managers and like that, and they got

(01:23:45):
into where they were making a project for the kids
to do in a competition, and they were coming up
with their favorite ice cream flavors and making their own
ice cream flavors. And they were doing it at what
was sort of like a trade show at the common Man,
and people would go in and they would vote for
their favorite flavors and they would bring for the season

(01:24:05):
the one at one that flavor would be highlighted at
at at Lagos ice Cream. So I don't know if
they're still doing that, but but it was a great
tradition and great folks over at the common Man restaurants.

Speaker 13 (01:24:17):
My husband likes great nut, which you can't find in
a lot of them, you can't, so yeah, and he
gets it there, all right, it's just strawberry. Those are
my favorite.

Speaker 2 (01:24:30):
Flavors, all right.

Speaker 1 (01:24:32):
All right, So noted some great recommendations. Thank you very
much for your phone call. Thank you, Debbie. All Right,
let me see, we're gonna get back to the calls
in just one quick second. Let me just quickly Premiere
on Broadway. I want you to go in and introduce yourself
to Karin. She'll probably get you right at the door.
They're located in Somerville. This place has it all. It
has great atmosphere, but more importantly, it has some great

(01:24:54):
food and it's Karin's grandmother's recipes. They're featured throughout this
menu at this restaurant. It's an Italian American eatery. The
grandmother years ago, when they owned a deli on I
believe it Tuesday, she would do a special and she
would have it for lunch. And it was so good
that the construction workers in the area they knew it

(01:25:15):
was Tuesday, and they knew they were going to be packed.
They would go in wait in line for like a
half hour for them to start serving their rang Chinie.
And I have had their Rong Chinese at Premiere on Broadway.
That's Grandma's recipe. They're excellent, a little bit of cheese inside,
just fantastic. You go in there, enjoy a great burger,

(01:25:37):
an enormous chicken parmesan. They have a Sunday Brunch that
happens as well. A beautiful atmosphere and this time of year,
they got those glass garage doors they're going to open
up so you get that beautiful fresh air that flows
through the restaurant. It's called Premiere on Broadway. Please introduce
yourself to the lovely Carenn. Like I said, you'll probably
greet you right at the door. Let's go to Nashau

(01:25:58):
in New Hampshire. Next in our next is Diane. Uh
two calls a row from Nashal Hey, hey Diane, welcome right,
good morning.

Speaker 12 (01:26:06):
I want to recommend I want to recommend somewhere in Salem, Massachusetts.
Actually Hobbs at the Salem Willows.

Speaker 1 (01:26:15):
Okay, tell me about Hobbs.

Speaker 2 (01:26:19):
Hobbs.

Speaker 12 (01:26:19):
They have a lot of different things, but they do
make their own ice cream and it's absolutely great and
it well, my husband's favorite was always the frozen pudins.
But every year when my grandchildren from Connecticut come, we
always bring them down there. They have popcorn and candy

(01:26:42):
kisses and everything still made the old fashioned way. My
husband actually used to work for them when he was
in high school.

Speaker 1 (01:26:49):
Uh wow wow. And again, you can't beat the atmosphere
there at the Salem Willows. I just think it's just
a cool spot.

Speaker 3 (01:26:59):
Oh, it's nice, and it's right.

Speaker 12 (01:27:00):
It's the very last building is theirs. And their popcorn
is delicious too. I don't know if you'd better have
their popcorn.

Speaker 1 (01:27:08):
No, I have not What type of popcorn is it?

Speaker 12 (01:27:13):
They use white popcorn kernels and real butter, So if
you ever get there, just their regular pop popcorn. It's
absolutely delicious.

Speaker 1 (01:27:26):
That's another one. I love popcorn too, and my wife does.
She'll go to a movie theater sometimes because she wants
popcorn and bring it home.

Speaker 12 (01:27:37):
Well, they also they make the candy popcorn too, all right,
they have a lot of different things. It's still run
by mister Hobbs's daughter, Priscilla.

Speaker 1 (01:27:46):
Oh okay, so they're right there on the Salem Willows
and you get a sea breeze just about any time
of the year because they're surrounded by uh, they're surrounded
by the water. Yeah, it's called e W Hobbs. And
again it's on Fort av but it's in the Salem Willows.
That's the best place to describe it.

Speaker 7 (01:28:05):
Yeah.

Speaker 12 (01:28:05):
I didn't I didn't even realize it was for down. Yeah,
I grew up in Sailing Jo.

Speaker 1 (01:28:10):
Yeah, yeah, I love I love that area too, I
love my I love Salem. So it's such an awesome
city too. All right, thank you Diane for your phone call.
All right, let me take a quick break here. We're
to come back. I see MARIENA Atkinson, I see Charleston
and Wilmington. We'll get to you in just a second.
You'll listen to Wicked Bites Radio, and today we're talking
ice cream.

Speaker 11 (01:28:31):
Wicked Bites Radio, making Sunday mornings great again.

Speaker 14 (01:28:35):
Come discover a familiar taste in a new place at
the Brown Jug in Chelsea. Our pizza still reigns supreme
with its flawless crust, crunching on the outside, tender on
the inside, and our wings are seasoned just right. And
nothing pairs better than our huge selection of drinks. So
come on over to the new Brown Jug in Chelsea.
We're great food, creates great times.

Speaker 20 (01:28:58):
We'd like to invite you to the Alamo, Texas Barbecue
and Tequila Bar in Brookline, New Hympshire.

Speaker 15 (01:29:03):
We're a family owned business and we've been opening since
twenty eighteen.

Speaker 12 (01:29:07):
Whether it's for a margharita or our famous Snatchos in
barbecue and you won't be disappointed.

Speaker 15 (01:29:13):
I'm join us at Yellamo, Texas Barbecue and Tequila Bar
in Brookline in Hampships.

Speaker 16 (01:29:20):
Hey, this is Stephen from Bodos Pistro inside the Hingham Shipyard.
We offer tons of Italian specialties in our own Italian
ANTSS pizza. Join us for outdoor dining and of course
our specialty cocktails.

Speaker 1 (01:29:32):
From our full bar.

Speaker 16 (01:29:34):
Have your family joined my family here at the Boathouse
Pistro in the Hingham.

Speaker 17 (01:29:38):
Shipyard Coliseum Restaurant. You guys heard of it, right, You've
heard of my friend enable A Tedesca. You know I
was just noticing here. The Coliseum Restaurant is, in fact
the only restaurant in the United States to have received
an award called the best Italian chef and Restaurant in
the World. And it is located not Nitay, but in Salem,

(01:30:02):
New Hampshire. It's called the Colisseum Restaurant Route twenty eight.
That's in the brecon Ridge shopping Plaza in Salem, New Hampshire.
The chef anebela to descat. So if you are looking
for a great Italian food Neapolitan food, go and visit
the Coliseum Restaurant Route twenty eight. Recon Ridge Shopping Center
in Salem, New Hampshire, nibel a Tedscus place.

Speaker 10 (01:30:25):
When it comes to dining on Root One, it's hard
to be at Root one Grill House in Saugus. Whether
you're kicking back for lunch or dinner or something in between.
Root one Grill House is a must. Looking for large portions,
wait until you experience our chicken parmesean enormous burghers, and
of course are legendary baby back ribs. How about a
great steak. We have the best steak tips in town period.

(01:30:47):
From cocktails, appetisers, delicious entrees and an awesome kids menu,
There's a little something for everyone at the Root one
Grill House in Saugus.

Speaker 18 (01:30:56):
A Peddler's Daughter restaurant offers a pentic Irish dining without
are troubled. They have the beverages you love with all
the food that's famous in the land of the Leprecauns.
I'd friendly service and you don't need to look at
the Irish, you just need to know. There's a Peddler's
Daughter restaurant in Heybrold, Natashua.

Speaker 13 (01:31:15):
I'm Tracy and I'm Julianne.

Speaker 19 (01:31:16):
We're here at the Pushcart Cafe.

Speaker 20 (01:31:18):
Come down and visit us at our newly expanded cafe.

Speaker 19 (01:31:21):
We have something for the entire family. At the Pushcar
Cafe are huge salad bars, dinners and more. Come on
down and get comfortable at the family table. Make yourself
at home.

Speaker 20 (01:31:29):
Don't forget our fresh big cookies and smoothies. Pushcard Cafe,
Route thirty eight and Tukesbury.

Speaker 11 (01:31:36):
Exhausted of cooking at home again when it comes to
dining out, turn to Wicked Byte three d O, your
source for the freshest reviews without the cleanup.

Speaker 1 (01:31:47):
Yeah, that's true. I have the cleanup all right. My
name is Scott Whitley. This's a Wicked Bites again. If
you missed yesterday's television show, brand new episode, you got
another opportunity to see it tonight on Nesson at ten pm.
Set your DVR the way you don't miss it. We're
going to take you to mc morgan's and Sharon. It's
an Irish public stroid now with an incredible outdoors seating
pattillary and nick Knacks Memorbryllia from Ireland all over the restaurant,

(01:32:12):
even the ceiling there is nothing like this place, so
that's coming up tonight ten pm on Nessen will also
take you too a couple of other great, great restaurants,
including the Wharf at the Marina, at the Wharf in
Revere where we dine on the water. Steve takes you
up to Minglewood, Harbourside and Gloucester to dine out in
the water. So that's all coming up on the program tonight.

(01:32:34):
Next week, we're going to take you to some great
places including Bolton's Restaurant which is located out and I
should say Slater's Restaurant in Bolton's a barbecue restaurant that's
going to be featured with the One ten Grill House,
so we'll be on the show Conquered Colonial in and
Vita Bella Restaurant Day in Essex. So that's all coming
up next week, brand new episode of the television program.

(01:32:55):
All right, let's get back to the phone calls after
I tell you that this portion of Wickabites brought you
by Richie Slush and buy Warren Mills are rare coins
in New Hampshire. You think about buying or selling rare
coins golden silver, call my body Warren Mills or rare
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two two five seven two sixty four. Let's go to

(01:33:17):
Charles next in Wilmington. Hey, Charles, welcome the Wicked Bites.

Speaker 9 (01:33:21):
Hey, oy, I know you at pressed the times, so
I'm just going to make it quick. Is a place
called Telehouse. It's up in Laconia. It's about a quarter
mile past Wires Beach where the Wiz Beach sign is
going up towards Meredith and I've been going there for
fifty years. And unlike Russians where you can judge the food,

(01:33:43):
I love all ice cream. I mean it's kind of
hot to mess up.

Speaker 1 (01:33:46):
It is, it really is.

Speaker 9 (01:33:47):
It's it's like the experience that you're going. You can
make your own Sundays and it's like the experience. And
you know, I've been going there. I normally kind of
screaming while it's like eight nine, ten years old, and
it's really really like they make their own ice cream.
But again, you know, it's very hard to get. You know,

(01:34:09):
sometimes you get like I think the ice cream. When
you get someplaces, usually the topics that aren't that great.
Other place is in Wilmington, right next to Trementso it's
the pizza It's not the one that's Crossroads. It's the
pizza place. And right next to it is Route one,

(01:34:31):
like like corner store. They have a huge you know,
probably like three different ice creams and and they do
a fabulous job there and I nine nine percent shore
it's Richardson's ice cream. But yeah, you know again like

(01:34:52):
I know that your present time and I can't wait.
I saw your either your grandson. I saw him on
the show, and I can't wait to try the place
up in the inns with it.

Speaker 1 (01:35:04):
It's so cool. Sub zero liquid nitrogen. There's one in
Nashville and Manchester. I think there's one in Ashland. I
know those locations. I first saw one ten years ago,
I think in North Carolina, and now now they've come
up here. So it's it's a show and the ice
cream is really good. That's that's so important, Charles, I
had said, I do have to run because I'm short
on time. Let me see if I coul squeeze in

(01:35:25):
one real quick called Maureene off Macketts and hate Maureene.

Speaker 3 (01:35:30):
Hi.

Speaker 12 (01:35:31):
I wanted to repay the slat. And I told you
last week about moves, but you said you were going
to do ice creams this week, so I don't know
if you got a chance to mention it. Moves in
Salem on one eleven.

Speaker 1 (01:35:44):
No, I have not, but you recommend it briefly last week.
I'm glad you called back in to remind me of it.
They're located again. Where they're located again, right.

Speaker 12 (01:35:55):
On right on want eleven. You go up twenty eight
and then take right on to one of living heading
towards Hamstead.

Speaker 1 (01:36:02):
All right, and your favorite flavor marin there.

Speaker 12 (01:36:06):
I love chocolate chip or coffee Oka, stuff like that.
But the thing I think they might like is that,
like tomorrow, on Monday, if the weather's good, they have
the Cruise Night every Monday night. And then if it's nice,
they have the little harrow puffs over on the side
on the grass. And these are the puffs that are

(01:36:28):
the service dogs for vetrip. They match them up, so
those two things happen on a Monday night. So this
we you see a big, big wine every other day
of the week. It seems to be fine.

Speaker 1 (01:36:39):
But they have did ice me, all right, Marien. I
hate to say, I have to go. I've run out
of time. Thank you for your phone call Winter this
hour is David of Marblehead. I'm sorry, it's David of Wooburn.
You got a choice. A whole bunch of restaurants from
Mad Maggie's to Minglewood in Gloucester. Will send that on
out to you. That's gonna do it for me. Thanks
and we'll see you next weekend for the restaurant Show.

(01:37:01):
Bye bye everybody, m hm