Wicked Bites Radio Show: Sunday, August 11, 2024

Episode Transcript

Speaker 1 (00:07):
Well, welcome in everybody. This is Gone Wiley and this
is Wicked Bites Radio on this Sunday morning till twelve
noon today from ten to twelve that's when we could
find the restaurant program every single Sunday right here on WORRKO.
Today's program is a best of program. I don't go anywhere.
Over the next couple of hours, we're going to talk
seafood restaurants with some of our callers, plus burger restaurants.

(00:28):
In addition to that, I'm going to play back some
interviews I did over the last couple of months on
Wicked Bites at Night, which is here every single Saturday
night on WORRKL from five to six pm. Coming up
next hour, we're going to talk with Jim Deets of
Joe Fish and the Loft Restaurant in North Endover. They
have rolled back prices at the Loft Restaurant in the

(00:50):
North Endover to what they were in twenty nineteen, and
we'll talk about that coming up a little bit later
on next hour. Matter of fact, on the radio program,
and some of the pricing is dropped like six it's
actually amazing, and I did one actually dropped nine dollars
but it is really cool. And then Joe Fish Restaurant
after eight pm, seven days a week have price on

(01:10):
all lobster rolls, including their Big Cahuna as well. Right,
and then coming up in just a few moments, we're
gonna play back some phone calls and we got Blue
on Highland. We'll talk with Scott. Coming up in just
a few moments. This portion of Wicked Bites is brought
to you by Northeastern Fence and Supply Company, my good
buddy Mike Payne. They have six acres of inventory over there.
Also brought to you by Warn Mills of Rare Coins

(01:33):
of New Hampshire. He travels the country looking for rare
coins and he could come right to your house because
his inventory is at a at a record low. Right now,
that's Warren Mills, Rare Coins of New Hampshire. And we're
also brought to you in part by Richie Slush because
it's summertime and there's no finer time and enjoying a
great Richies Slush at your favorite ice cream stand. You

(01:54):
can find them out a lot of marketplaces, convenience stores
as well. Richie Slush, Great Italian ice. All right, let's
get to the phone calls on this Best of Sunday,
I'm gonna talk seafood, and we're gonna talk with down
in Gloucester.

Speaker 2 (02:09):
Up in Gloucester, we do have wonderful seafood, and I
would agree with you know Azorian and Causeway as fabulous.
But what I was calling about was specifically Lost the
Rolls calls about you know, where are the good lobster rolls?
Was the best losster roll? Interesting enough, there's a spectacular
Loss the roller it's called in Gloucester. It's a food

(02:31):
truck and they have nothing but fresh lobster. They have
various sizes, they have minis, they have average, they have
the grand. It is nothing but full of fresh lobster.
And if you haven't had it, you have to try it.
The truck is always Talkeet either the Boulevard or Stage
four Park and it's absolutely outstanding.

Speaker 1 (02:55):
Yeah, you know, I'm gonna have to try that. I
I there are a couple of plays now we're doing
lobster rolls out of their food trucks and that's all
they do that, so they specialize it so you know
it's going to be fresh. They probably pick it up
that morning.

Speaker 2 (03:07):
Yeah, it's unbelievable. When we have we'll have events at
our home. Now we'll have six, eight, ten people coming over.
We'll go down, we'll bring the lobster rolls back to
the home and everyone's like, this is where did you
get these? And when they hear it from the food truck,
they are quite frankly surprised for us.

Speaker 1 (03:24):
But yeah, I could see that.

Speaker 2 (03:27):
Yeah, and nothing but fresh lobster nothing but as you
talked earlier about the ninety nine, yeah, Adam, we have
lobster rolls everywhere we go. It's frozen meat. You can
just tell if you're a lobster of foody. Yeah, it's
nothing much fresh.

Speaker 1 (03:41):
It's definitely changed. And I don't know what it is,
because I did. I enjoyed it when it was getting
recommendations on the show a couple of years ago. But
I know we did a show on lobster rolls not
too long ago, and I don't think they had one recommendation.
So something changed.

Speaker 2 (03:55):
Yeah, it's unfortunate things change. But the change is a
lobster roller and the ibill promise it you'll.

Speaker 1 (04:03):
Never be the it's called the lobster roller, and and
that that's a that's a great name. It's a lobster
food truck. Yeah, yeah, done it is.

Speaker 2 (04:13):
And you know, so I hope everyone tries interesting enough
that the gale that runs it, her husband's a lobster man.
So it's fresh.

Speaker 1 (04:21):
It's fantastic, well, I would hope. So I mean that
that's that's probably their key. They grabbed those fresh lobsters.
And that's what I did on the television show yesterday.
I was actually in Beverly and I went out on
a lobster boat and they caught for the Anchor Pub,
out and out in uh what is that Salem? Right?

Speaker 3 (04:40):
Uh?

Speaker 1 (04:40):
No, they they're in Beverly, I believe, right, yeah, yeah,
they they they're right under the bridge area. But they
got their lobsters fresh from their lobster boat every single day,
and it's just this time of year. Was great to
be out in the water on a gorgeous day and
you're just seeing all that that great water, that that
great lobster that comes right out of our waters here.

Speaker 2 (05:03):
Nothing like it.

Speaker 1 (05:04):
Yeah, yeah, definitely is all right, Thank you very much
for your phone call. Down again the Anchor Pub and
Grill for those folks they would like to go out
and try it. That's those lobster that come right off
their boats. And they got that tiki bar outside. They
located twenty Cavet Street right right by that the Sale
and Beverly Bridge in Beverly. Parking could get a little
tough at times, but it's worth it when you go in. Well,

(05:28):
you know, if it's a nice day, that rare day,
I would recommend getting a mud slide. Yeah, get a
lobster a lobster roll. That's fine. We've got a big
menu there as well. The Anchor Pop. Very very popular
spot for people to go out and try too, is
the Anchor Pub. And again they're located in Beverly. All right,
we'll get back to more phone calls a little bit

(05:49):
later on. In just a few moments on this Best
of Sunday, I'm gonna re air an interview from the
Wicked Bites at Night show with the folks from Blue
on Highland and need them. I love this restaurant. It
is really fantastic, all right, Josie's Bakery. If you're in
the mood for a great cake or cupcake or cookie,
Josie's Bakery in Wilmington and that Crossroads shopping plaza is

(06:10):
the place to go. That's what we're going to find,
Rick low It's an old school bakery but a modern twist.
They specialize in handmade desserts and pastries, and some of
their cakes their work of art. They use only the
highest quality of ingredients. That's why they're so consistent and
so so good. So Josie's Bakery. Any special occasion, wedding,
coming out, maybe an anniversary, birthday party, Josie's Bakery is

(06:33):
the place to decorate that cake for you. And wait,
you see it. They're so beautiful those cakes, you don't
even want to cut into them. Right Josie's Bakery Crossroad
Shopping Plaza to Lowell Street in Wilmington. Again, big shout out.
And thanks to the folks over at China Blossom Restaurant
in North Andover. They've hosted a lot of our Kevin
Cohen shows in their showroom. We will be doing some

(06:54):
this fall. Our psychic medium, Kevin does a brand new
book that just came out about his life and about
his abilities. He's a medium, psychic and we'll get Kevin
on the radio show on the probably the Saturday night
radio show soon and talk about that book. I know
they're gonna have a launching coming up in September, but
the book is out, but we'll hapcome back to China
Bossom in North Ender where we love that showroom because

(07:16):
when we do a show we have that all you
can eat Chinese buffet that they have there seven days
a week. To China Blossom Route one twenty five in
North andover All. Right, let me bring you back to
the Wicked Bites at Night show on this Best of Sunday.
And aren't our Wicked Bites at Night phone line brought
to you by Northeastern Fence and Supply Company in Saugust
is none other than Scott from Blue on Highland and Scott,

(07:38):
which of course is located in Neaton. Welcome to Wicked
Bites at Night. Thank you very much, Scott, thank you
for coming on tonight. I really fell in love with
your restaurant and need him. It is something extra special
and I think your customers realize that too, because I've
noticed when I was there a couple of times, a
lot of regulars.

Speaker 4 (07:57):
We have a lot of regulars. We have a great following,
you know where that local places go to and everything.
You know, everybody seems to like the vibe.

Speaker 1 (08:07):
Yeah, Well, let's talk about the vibe. The first part
of the vibe for me is always the building and
what the building brings in the spot. We're blue on
Highland is now at one time was a pharmacy.

Speaker 4 (08:18):
It was it was you know, it was the Heights pharmacy.
It was a rex Al drug store corner store way
back in the day. And we kind of kept to
that kind of motif. We we replicated the sign back
in you know, the way it was on the building,
and you know it's right across from the Needham Heights

(08:38):
Commuter Rail train station and it's a great spot, you know,
and everybody sort of relates it back to the pharmacy
days that have lived in Edam.

Speaker 3 (08:48):
Yeah.

Speaker 1 (08:48):
Yeah, And you have a little bit homage to the
pharmacy itself with the sign inside. Is that the original
sign from the pharmacy.

Speaker 4 (08:56):
It's not.

Speaker 3 (08:57):
It's not.

Speaker 4 (08:58):
The owner of the pharmacy. See who is still alive
and he's down in the Cape He had has it
in his Cape house. So I can't get it from
him yet, but hopefully I will someday.

Speaker 1 (09:09):
Yeah, yeah, right, tell him it has a great spot
position for it, right at the restaurant and I think
he'll he'll bring it in there. Let it go in there.
But that's just sort of the atmosphere. And you walk in,
you have something that's really unique and you captured again
what was there. And I always liked that when you
when you when you kind of pay respects to what
was there prior to you. But the first thing you

(09:30):
see when you go in there, I guess we're talking
about pharmacy. We could talk about elixirs because that you
see the lounge area.

Speaker 4 (09:36):
Yeah, so our bar area actually has that Newberry Streets field.
The whole window opens up, the whole wall opens up,
and we have four high tops right at the window
with the bar and the backdrop, you know, those fourteen
seats at the bar, and we kind of tried to
make it that, you know, industrial fail and you know
that al fresco dining. We don't really have any room

(09:59):
for any outdoor dining, but with the window open and
it seems like you're right on the sidewalk.

Speaker 1 (10:05):
Yeah, well it really does. And of course the drinks
are fantastic there. You're open for lunch and dinner. And
do you have a different menu for lunch and dinner?

Speaker 5 (10:17):
We do.

Speaker 4 (10:17):
We have We have three menus actually, so we have
a lunch menu and lunch is served every day until
four o'clock and we open at eleven thirty. And we
have a dinner menu, which you know sort of is
a little more upscale casual, and we don't do many
sandwiches at lunch, I mean at dinner, but we do

(10:37):
do off of the burgers and the pizzas at dinner.
But we also have a brunch menu on Sundays and
we do Sunday Brunch ten am until three pm and
then we go into dinner until nine thirty.

Speaker 1 (10:50):
What about reservations, but particularly for that Sunday brunch, do
you need those?

Speaker 4 (10:55):
I would encourage making a reservation. We do use Rezy,
but you can always call and you can always make
an online reservation as well on our website.

Speaker 1 (11:04):
All right, I want to dive a little bit deeper
into your menu and your style of cooking, because there's
several items that I think you put a lot of
twists on to make extra special, even right down to
like the nacho dishes and stuff like that. Either things
that are special.

Speaker 4 (11:22):
Yeah, we do the sheet pan nacho and it's blue
tortilla corn chips and They are tough with bean and
corn and bean black bean salsa, and they have a
little twist to it where we put some braised short
rib on it and then it's drizzled over with some

(11:44):
Ahiamarillo sauce. And it's a very very popular item.

Speaker 5 (11:48):
Mmm.

Speaker 1 (11:49):
Yeah, I know when we were there filming a couple
of months ago, that was one of those items. And
I love nachos anyways, but boy, that was Those were
just so so good and to me, I could have
that as a dinner. Those nachos.

Speaker 4 (12:04):
Absolutely people order that as a dinner. It's not small,
but it's not big as well, so you can have
for an entree.

Speaker 5 (12:10):
Yeah.

Speaker 1 (12:10):
Another one of my favorites. Over there, you have a
pan seared scallops dish or served over risotto, and I
think that is one of my favorite type of dishes
period and it's excellent. Blue on Island.

Speaker 4 (12:23):
Yeah, the scallop is very popular. We use a U
ten scallop, which are nice big scallops. We saw some
locally from Captain Martin's in Westwood and you know their
pants heed. They come with saucage spinach and a parmesan
risotto and we driddle a little lemon butter sauce right
on top, and you get four nice big scallops, so

(12:45):
that it's a great dish.

Speaker 1 (12:46):
Oh yeah, and it really really is that. I don't
know what I like more the scops of the risotto,
you know what I mean? That go so well together?

Speaker 3 (12:56):
Anyways, they do, they do.

Speaker 4 (12:58):
It's a great pairing and it's a great dish.

Speaker 3 (13:02):
Yeah.

Speaker 1 (13:02):
Now what about for folks that love seafood other than
the scalps? Do you have other dishes like that too?
Including lobster.

Speaker 4 (13:10):
We do right now running lobster through the summer. We're
doing a whole hot lobsterole, hot buttered lobsteroll. We're doing
a you know, traditional New England mayo lobsteroll, no fillers,
no celery, just nice and Clara knuckle meat. And we
also get that fresh from Captain Martins as well.

Speaker 1 (13:30):
I have to ask you, Scott, I am a big
fan of the Connecticut style lobsterol, which is of course
the hot with the buttered roll. The New England style
is cold. Which one do you have a preference for it?

Speaker 4 (13:45):
You know, I really like the cold lobsterol.

Speaker 2 (13:48):
We put a little.

Speaker 4 (13:49):
Twist, We put a little lemon zest in it, so
it gives it a nice flavor, and it gives it
a little bit of freshness. Cold is probably my preferably
my favorite.

Speaker 1 (13:58):
Yeah, I think cold for me if I'm if it's
hot outside for some reason, but if it's at night,
you're sitting there in air condition, I just love that
that buttered brioche roll. It just enhances the flavor of
the lobster, which you can't go wrong either way, right,
there's no losers in this debate.

Speaker 4 (14:16):
Absolutely absolutely. I mean you could. You can have one
there and take one home.

Speaker 1 (14:20):
That's probably the best way to do it, right, have
one for the next day for lunch the next day.
What about your braise short ribs?

Speaker 4 (14:28):
So the braise short ribs. We braised the short ribs
and a red wine Demi glaze, and you know, it's
a nice, really nice portion. It's a fourteen ounce portion
and it's it's a great great dish. Comes with roasted
Brussels sprouts and also comes with palms gen risotto. It's
a great, great dish. The red wine Demi glaze really

(14:51):
brings it over the top.

Speaker 1 (14:52):
Yeah, that's one of my favorite dishes. I will travel
just about anywhere for that dish. It's just so comforting.
I guess that's the best way to describe it. As
well as your steak tips. And your steak tips they're
really extra special, especially the way you prepare them.

Speaker 4 (15:07):
So we cut our tips daily. What we do is
we needle the tips and then we put them into
a tumbler, which we put the marinate in the tips
into a tumbler and it goes into a tumble and
then once it tumbles the tips, it tenderizes them. But
it also goes into a vacuum which sucks the marinade
into the tip and makes it even more flavorful and tender.

Speaker 3 (15:31):
Wow.

Speaker 4 (15:32):
The tumblr really really puts a different spin to it,
because you know when your marinate meets at home and
you're left with all the marinade in the bucket when
you're done marinating them, this leaves no marinade left in
the tumbler. It sucks it right into the meat and
it goes into a tumbler for about forty five minutes.

Speaker 6 (15:51):
Wow.

Speaker 1 (15:51):
You know, and I think that is a big secret
for why your steak tips are so good. It is
that tumbler. Because if you're sitting there and a lot
of restaurants will marinate their own steak tips, but it's
just sitting in that meridate and when you pull that out,
you know, the steak tips on the top aren't going
to get as much anyways. Yours is just constantly, you know,
getting that flavor that's sucking in and I gotta believe

(16:12):
it's tenderizing it just by the tumbling action at the
same time.

Speaker 4 (16:16):
Absolutely, Yeah, and then that's the secret to it. You know,
it's really something that you have to put the time
and effort into getting a great steak tip.

Speaker 1 (16:24):
Yeah, and again I think it's just outstanding there. And
you know, all your dishes are just phenomenal. And I
didn't get a chance to try it. But you do
have prime rib as well on the was it Friday
and Saturday nights.

Speaker 4 (16:38):
We do we do prime rib. We have two cuts.
We have a Queen cut which is a fourteen ounce cut,
and we have a King cut that's an eighteen ounce cut.
Comes with garlic, broccoli, and it comes with roasted singling potatoes.

Speaker 1 (16:51):
Wow.

Speaker 4 (16:51):
What we do is we we have a slow cooker.
We put it in the night before it goes into
cooking for about two and a half hours, very low,
and then it goes into a hold until the next day,
which it holds for about sixteen hours, in which that's
what makes it so tender. Wow comes out medium rare
to medium rare.

Speaker 1 (17:12):
Perfect, absolutely perfect. So that's on Friday and Saturday nights.
The restaurant is called Blue on Highland. It's located in
Needham and Scott's joining me right now, and I got
up talk a little bit about the Sunday brunch that
happens between ten and three pm on Sundays. Tell me
some of the items that get on.

Speaker 4 (17:29):
The brunch, Well, we have anything from eggs, you know,
we have omelets, we have chicken and waffles, but also
we have some lunch items which we have a ray
of salads, pizzas and sandwiches as well a lot of
omelet items. Eggs benedict is really is one of the

(17:50):
most popular items on the brunch.

Speaker 1 (17:52):
Maning all right, Yeah, so it definitely well worth going
in there and experienced this phenomenal restaurant. Enjoining a great
brunch Blue on a Highland. And I know this interview
would not be complete if I didn't talk about your desserts,
because you have one cake NaN's coconut cake that I
think is just out of this world.

Speaker 4 (18:12):
Yeah, that's the special dessert that we have at Blue
and you know, it's one that really hits home. You know,
my mother's mother's recipe. My mother makes the cakes. She's
up to about sixteen to eighteen cakes a week. She's
eighty three years old. She's still you know, going like

(18:34):
crazy with the cakes. And the coconut cake is something
a little different than you've ever had before. It has
a very very light light frost frosting on it and
it's like a whipped frosting and the cake is just
very very moist and it's become a real great, great

(18:54):
item for us.

Speaker 1 (18:55):
Now, did Nan work in the restaurant business before doing
something like this?

Speaker 4 (19:02):
No? No, Some of the items you know that we
have on the menu were you know, just things that
I've grown up with and you know, watched her in
the kitchen and you know, she's she's one of those
Italian mothers that you know, was always in the kitchen. Yeah,
and you know, and that's we brought it into the restaurant.
You know, we have NaN's gravy, you know, which is
our red red sauce that goes on top of the

(19:24):
you know, the pasta, a lot of pasta dishes we have,
and you know, it's just one of those things that
you know, we were always in the kitchen together and
I figured, you know what, nothing better than having you know,
something back from your roots.

Speaker 1 (19:36):
Now she makes the cake for you. Did that take
a little bit of convincing to have her do that
for you?

Speaker 4 (19:45):
She used to make it once a year on Easter,
and she used to make one cake for us. And
then I just said to her, hey, why don't you,
why don't you try at the restaurant. She said, yeah,
we'll give it a try. She made one cake and
then from there it just it went crazy, you know.
And my siblings are not too happy.

Speaker 1 (20:03):
Because you're keeping her busy.

Speaker 4 (20:05):
Yeah, she doesn't have time to make it for Easter anymore,
but you.

Speaker 1 (20:08):
Know, yeah, well, you know what, just make an extra
one for the restaurant and just buy yourself and bring
it over to Easter. How's that?

Speaker 4 (20:16):
I'll sell it to my siblings.

Speaker 1 (20:18):
Right right right? Just do it indirectly again. The restaurant
is called Blue on Highlands, located in need Them and Scott,
what are your hours?

Speaker 4 (20:26):
So we're open Monday through Saturday. Actually Monday through Thursday,
we're open eleven thirty am to ten pm. Fridays and
Saturdays we're open eleven thirty to eleven pm, and Sundays
were open ten am to nine thirty pm.

Speaker 1 (20:41):
All right, And you do take reservation. And what about parking?
How can people get a good parking spot there? And
I know they come in by the tea as well.

Speaker 4 (20:50):
Yeah, they can come in by the commuter rail. It
comes from South Station where the last stop on that
line called Needam Heights. And then also in the back
we have a municipal lot and we have another private lot,
so there's plenty of falcon in the rear of the restaurant.

Speaker 1 (21:03):
All right, So definitely go in try this experience this restaurant.
I have done it myself on multiple occasions and have
loved the entire experience from the atmosphere and of course
the food is so good it keeps coming back time
and time again. And we didn't even talk about some
of your specialty drinks. Give me one specialty cocktail for
those folks that want to come in and have a

(21:24):
special summer drink right now.

Speaker 4 (21:26):
The spicy guava margarita is a big popular one right now.
In the summer. Goes Tequila, which is actually a local
tequila the gentleman owns Goes Tequilas from Needham became a
very popular brand. It's got a nice little kick to
it and we use a Guava pro pure so it's
a great, great drink. It's very refreshing and it's something

(21:48):
that you know everybody gravitates to.

Speaker 1 (21:50):
All Right, definitely this summer, go in and try maybe
grab a Lobster Roller two during the summer Blue on
Highland at eight eighty two Highland Avenue and need them. Scott,
I want to thank you very much for joining us
on Wicked Bites at Night and best of luck, fantastic restaurant,
keep it going strong.

Speaker 4 (22:07):
Thanks for having me, Scott.

Speaker 1 (22:09):
All Right, we're gonna switch gears on this Best of
Sunday right after the newsbreak. Were gonna play back some
phone calls on the program. All Right, Television shows wigabytes
TV Saturday mornings at eight thirty. Got an encore presentation
coming up tonight at ten pm and wait till you
see it. If you didn't see it yesterday, we take
you to the one ten grill. We went to their

(22:30):
Malden location out on their patio. Gluten free menu there
and if you suffer from food allergies, this is the
place to go. You'll feel safe there and the food
is delicious. All right, that's coming up. We also feature
the Colonials Conquered in which is just a spectacular three
hundred year old property in Conquered. Also beat a Bella Restaurante,

(22:52):
another three hundred year old property, this time it's an
Italian restaurant in Essex. And Steve brought you out to Bolton,
Massachusetts and Slater's Restaurant. Yeah, Slaters, they have barbecue and
they have pizza there. So set your DVR. Wicked Bytes Television.
Saturday one is at eight thirty and then Sunday Night
the Encore presentation. That's where you're going to see all

(23:13):
those great restaurants featured tonight at ten pm on Sunday's
brand new episode coming up next week. I'll tell you
about that a little bit later on the program today.
All right, I'm going to take a break here. We're
gonna come back on the other side with phone calls
on this Best of Sunday. My name is Scott Whitley.

Speaker 4 (23:30):
Again.

Speaker 1 (23:30):
This is Wicked Bites Radio every single Sunday morning between
ten and twelve noon. Normally we take your phone calls.
Let you be the food critic. We'll get back to
doing that next week when i'm back. I'm spending the
weekend in Cooperstown, New York, at some baseball games there
and of course visiting the Hall of Fame. I'll be
back to tell you about some restaurants that found next week.
All right, all right, my name is Scott Whitley. Add

(23:52):
this is Wicked Bites Radio. Yeah, welcome back here and everybody,
this Iscott with the end. This is Wicked Bytes Radio
on this Sunday morning, the Best Dub program coming up.
We've got Jim Deetz from the Loft Restaurant in North

(24:14):
Andover and Joe Fish shall be coming up next hour
on the program, I'm going to re air an interview
I did on the Wicked Bytes at night Line and
it was about his prices at the Lost Restaurant in Northendover.
He's rolling them back to what they were pre inflation
twenty nineteen. Some of his items are dropped like six
bucks one drop to nine dollars. Really truly amazing to

(24:36):
see how much inflation we have gone through over that
short period of time. But the Lost Restaurant in northendover
all summer long you can benefit by their menu that
goes back now twenty nineteen, so they're kicking it back there.
All right, let me get to the phone calls on
this best of Sunday. Let's go to ed in the
North End of Boston.

Speaker 7 (24:56):
Hey, Ed, I live in the North End, so I
do Neptune all the time for the oysters and everything
they do. But every Sunday I drive all the way
up to Marblehead to go to the Barnacle. You see,
you're right on the ocean. You look out the windows.
It's all sailboats, all boats, and food's great and it's
just a fun place. Everybody's there just having fun.

Speaker 1 (25:15):
Yeah. And again it it to me that summertime right
when you're thinking about Barnacles. I mean, it's it is
just a beautiful restaurant. And again, you gotta work. You
gotta make sure you don't go there doing a nor'
easter because they may not make it through.

Speaker 7 (25:31):
Yeah, right, And the winter time, the winter time you're
stuck inside, but in that time you go out in
the deck. It's beautiful.

Speaker 1 (25:38):
Yeah, I don't mind being stuck inside in the wintertime
as long as I get there early enough to see outside.
I actually enjoy it more in the winter time, I
think than I do during the summertime, because.

Speaker 3 (25:49):
It's it's peaceful, you know what I mean, it's all
the time.

Speaker 1 (25:52):
Yeah, the sun is still on the ocean. The ocean
is still. You know, it looks beautiful outside when you're
sitting inside in seventy degree weather in the winter time.
But the Barnacle is just one of those special places
that's been around for a while here in New England.
Just it's just a great spot.

Speaker 7 (26:07):
Yeah. And like I said, everybody always gives me grief.
I drive all the way up there, but when I'm
in the North End, I go to Neptune. Neptune's the
freshest Oysters. Everything they do there.

Speaker 1 (26:16):
Is great, Yeah, yep, yep. I've always gotten a lot
of great reviews about them, and they just do a
fantastic job. And of course I always think about the
Oysters when they do it. But yeah, but that is
just a great, great spot to go out and enjoy
in the North End, just to walk around and stop there, yep.

(26:37):
And they're located on Salem Street in the North end
of Boston.

Speaker 3 (26:40):
Yeah, yeah, got it all right.

Speaker 1 (26:42):
It's Neptune Oyster, Boston and the Barnacle Restaurant which is
in Marblehead. Yes, got it all right. Thank you very
much Richard for your phone call. Let's go to Melrose
next and we're going to talk with Die and Hey, Diane,
welcome to WICKA.

Speaker 8 (26:56):
Bites calling in about the Surf and Goober.

Speaker 1 (27:00):
Okay, the Surf and Wilburn Smith yep.

Speaker 8 (27:03):
Also one for Smith, New Hampshire.

Speaker 1 (27:06):
Okay, tell me about him. I I know a little
bit about him. I have not been in there yet,
but I do know that it comes from a person
with a ton of restaurant experience up in New Hampshire.

Speaker 8 (27:16):
And I have to say the one in Uburn is
a very welcome edition.

Speaker 1 (27:21):
And is it?

Speaker 4 (27:22):
We am.

Speaker 1 (27:25):
Describe the atmosphere when you walk in. I've been into
the one uh uh in Portsmouth, but only briefly.

Speaker 3 (27:31):
Uh.

Speaker 1 (27:31):
What's the atmosphere like when you walk into the Surf
restaurant in Wilburn.

Speaker 8 (27:36):
When you walk into the one in Uburn, there's a
ginormous bar. So the first thing is you gravitate towards that,
just because you can take a look around and see everybody.

Speaker 1 (27:48):
M yep, yep. And for me, that's that's that's what
I like to do right away, is just you know,
walk around and see that you know the bar, and
I'll probably be the one sitting at the bar.

Speaker 8 (27:59):
Yep. That's our favorite place to sit. And they've got
great appetizers. And again I want to second what your
previous call and said about Neptune. They have the best
lobster rolls.

Speaker 1 (28:11):
Yeah, yeah, I love lobster rolls. And I guess I'm
gonna have to go in and try Neptunes for their
lobster rolls as well. But the Surf restaurant, they get
your praise. They have three locations. Now Nasha was the
one I think I was in. I think that was
the original, and they have Portsmouth and that now the

(28:31):
one in Woolburn, and it's just a great restaurant, a
great restaurant. I think his name is Michael Timothy if
I'm not If I'm not mistaken, it's the owner of
the restaurant. But yeah, but it's well worth going in there.
What are some of your favorite items when you're at
the Surf restaurant in Wooburn.

Speaker 8 (28:50):
So they are oysters, of course. But secondly they have
a shrimp appetizer that has a roasted peanut Asian sauce.

Speaker 1 (29:01):
Oh that sounds great. That sounds great. All right, Diane,
thank you, thank you very much for your phone call.
The Surf restaurant. Again, they're located in Woolburn at I
think that's for twenty eight in Woolburn, the Surf Restaurant.
All right, We're gonna get to Jennifer in Chestnut Hill
next on the program. But first, Felipo's is located in Boston,
right there at the gateway to Boston's historic North End.

(29:25):
I know a lot of the festivals are coming up,
including the Fast of Saint Anthony's coming up later this month.
Filipo's is one of those great restaurants. I go to
the Feast of Saint Anthony's and I might have a
slice of pizza and a couple of little things here
and there, But then afterwards I stop for dinner because
it's so good over at Felipo's, and hopefully Fleepa will
be there. Noally he is there during the Feast of
Saint Anthony's. I just love this restaurant, great Italian restaurant.

(29:49):
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(30:54):
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(31:15):
six eight five ninety nine ninety nine. Back to the
phone calls, we go on this Best of Sunday that's
got to Jennifer in Chestnut Hill, Hi Scott.

Speaker 9 (31:25):
My favorite place. It's called Five Islands. It's in Georgetown, Maine.
It's a little I mean, it's a it's a lobster shot,
but it's the view.

Speaker 1 (31:34):
How could you have a bad lobster with a great view?

Speaker 9 (31:36):
Right, you can't there. And the food's fantastic, but it's
just the whole atmosphere, the whole experience. Yeah, well that
is my favorite place. And I'm from Maine, so I
live here, but you know, if I get a chance,
I'll go up there.

Speaker 1 (31:50):
Describe the actual views. Is it more of like a
rocky coast like as I think of Maine. I think
a lot of like a rocky coastline.

Speaker 9 (31:57):
It's a rocky coast. But the fishermen there, they bring
their catch right up to the shack and they cook
it there. Oh wow, but there are plenty of benches.
The view is five islands. There's five small islands, you know,
out in the bay.

Speaker 1 (32:14):
How far would you say it would be from the
mass border?

Speaker 10 (32:18):
Oh?

Speaker 8 (32:19):
Boy?

Speaker 3 (32:20):
Is it up there?

Speaker 1 (32:21):
Like, I'm not familiar where Georgetown, Maine is. How far
up is that.

Speaker 9 (32:26):
I would sit from Math? I'd say about two hours?

Speaker 1 (32:29):
Two hours? All right, Well, it really sounds like a
really cool spot. So it's a lobster shack. But the
fishermen come in and they bring in their own.

Speaker 9 (32:36):
Catch, right and it's not trying to think where it is.

Speaker 1 (32:41):
I'll see if I could find them, Matt.

Speaker 9 (32:43):
Yeah, it's not far from bath Maine. Okay, if you
go to Bathroom, then you go out to Georgetown Island.
It's out there on the tip. So yeah, I'm not
sure that route because I use when I go up
to Maine, I go home and then we go out
from there. So that's about forty minutes. But that's from
Lewis and Maine.

Speaker 1 (33:01):
Yeah, I would say, it looks like it's about an
hour from from Portland. It would be my guess.

Speaker 9 (33:08):
Yeah that was that.

Speaker 1 (33:09):
Yeah, yeah, right down Route one and they head into
Bath and it looks like you take root one twenty.

Speaker 3 (33:14):
Eight right on to the coast one seventh.

Speaker 1 (33:17):
Oh, one twenty seven.

Speaker 9 (33:18):
Okay, I was gonna say one twenty eight that's it. No,
it's one twenty seventh from Oh okay.

Speaker 1 (33:23):
I see it. There is a one twenty eight right
above it. Then it turns into one twenty seventh. Trust,
may I read the map right?

Speaker 9 (33:31):
I'm not looking at the map. I'm just doing it
for memory.

Speaker 1 (33:34):
Got it all right?

Speaker 9 (33:34):
But this is one twenty eight I know is here?

Speaker 3 (33:36):
All right?

Speaker 1 (33:37):
This place sounds fantastic. It's called Five Islands Lobster Company,
and it's located in Georgetown, Maine. And it's the view,
it's the summertime, the whole experience.

Speaker 3 (33:45):
It can't go wrong with it, you can't.

Speaker 1 (33:47):
Got it all right? Thank you very much, Jennifer for
your phone call. Let's go to Denise and she's calling
us from Brighton.

Speaker 11 (33:54):
Yeah about you, Aly? My favorite salmon that I get,
and I get a lot of salmon. A different restaurants
like things with salmon is the.

Speaker 1 (34:02):
Wayside is oh really, I haven't tried that over there.
I did try their prime rib. I love their prime rib,
but I did not try the salmon or describe it
for folks that haven't had it.

Speaker 11 (34:15):
Well, it's it's just the crust is so tasty, and
it's the way they cook it. It's just incredible. It's
so delicious, and the service is incredible, and the ambiance
because I've eaten with my grandsons and my sons out
in the patio and it's historic and it's just absolutely

(34:37):
and they get you know, the sides are delicious and
it's just wonderful, and the salmon is just incredible.

Speaker 1 (34:46):
Really yeah, well, and and again talk about the views.
This time the views are inside as well as outside
there because of the property, but the building itself, the
end is just an incredible piece of property and what
an enormous part of our history here in New England.

Speaker 11 (35:03):
Henry Walkedworth Longfellow.

Speaker 1 (35:05):
YEP started it all off, and I think there's been
in its whole time since the seventeen sixteen is when
it looks like it opened up. I think it's only
been about maybe nine innkeepers that's it.

Speaker 11 (35:17):
Yes, and they still have the original little the little
one little section of it is still original. And then
they added on and added on and added on.

Speaker 1 (35:28):
Yes, and there's even a ghost.

Speaker 11 (35:31):
Ghosts upstairs.

Speaker 1 (35:32):
Yes, yes, yeah, I went into one of the ghost rooms.
I will say I did not see a ghost when
I was there. I was looking. I was looking maybe
if I went down to the bar as you walk
into the front. If you go into the front entrance,
right to the right is their their bar and the
actual I guess where the where the name bar came from,

(35:54):
is how they closed their liquor. And that little area
bar has come down like wooden bar has come down,
and I think they did that way back in maybe
the seventeen hundred. So that's how the name bar took off.
And you could see that part of history right there
at the long Fellow Wayside Inn in Sudbury.

Speaker 11 (36:11):
Yes, if the bar is and in the winter time
with the fire going in the.

Speaker 1 (36:16):
Fireplace, yes, yeah, it's perfect.

Speaker 5 (36:18):
And that bar is.

Speaker 11 (36:19):
So historical looking and so cozy.

Speaker 1 (36:23):
Yep. And there's a nice little gift shop in there too,
so you could you know, bring home a little piece
of history as well. Yes, yeah, all right, So so
noted the long Fellow wayside in for their salmon. They're
located in Sudbury. You say, it's fantastic, So people go
out and try that there as well.

Speaker 4 (36:39):
A nice day.

Speaker 1 (36:40):
Let's go down to Woolburn next and we're going to
talk with Kim. Hey, Kim, welcome to the Wicked Bites
with Scott Whitley. Hey, how you doing excellent?

Speaker 3 (36:46):
Kim?

Speaker 12 (36:47):
So I wanted to recommend Charlie in Gloucester.

Speaker 1 (36:50):
Okay, tell me about them.

Speaker 12 (36:52):
Okay.

Speaker 13 (36:52):
It's just a little diner, local joint. All the folks
that live in the Gloucester area go there, am Beyonce
or anything like that. But it's great, great fried seafood.
It's it's not greasy, it's really fresh, and the seafood
flatter the fisherman's flatter. My husband and I get it,

(37:14):
and it's really big.

Speaker 14 (37:16):
We share it.

Speaker 13 (37:17):
It's plenty for two people and if you know it
into seafood, they have you know, burgers and grilled cheese
sandwiches and things like that for the whole family. All right, Yeah,
it's a great little joint.

Speaker 1 (37:28):
And you're saying it is a more of a diner atmosphere.

Speaker 15 (37:31):
Is it like it's more of.

Speaker 12 (37:33):
A diner atmosphere. It's small, it's not.

Speaker 13 (37:36):
It's really close to Good Harbor Beach. So sometimes we'll
get the seafood platter to go and we'll just take
a ride down and.

Speaker 12 (37:46):
Eat it in the car and you know, get a
view of the of Good Harbor Beach. But you know,
of course you can eat there. It's a small place,
but the food is really good.

Speaker 1 (37:57):
Yeah. Yeah, wow, you know you just want to have
great food, and I think that really starts your whole
day offt that's.

Speaker 12 (38:03):
Not like an atmosphere place, but it's great food.

Speaker 1 (38:05):
It sounds it sounds like everybody's going to know your
name there as well.

Speaker 12 (38:09):
Yeah, definitely.

Speaker 1 (38:10):
Because of that size.

Speaker 12 (38:11):
It to say, the same weight staff for probably many years.
You can tell it's just been there for a long time.

Speaker 1 (38:17):
Yeah, all right. It's called Charlie's Place and I have
them located eighty three Bass Avenue in Gloucester.

Speaker 4 (38:23):
The fish is really good.

Speaker 12 (38:24):
Scallops are delicious, and like I said, that's why we
get the fisherman's platter because we like all of it.

Speaker 1 (38:30):
Yep. And then now I'm looking at I see a
lobster Ole special last Tuesday for eighteen ninety nine. So
it sounds like they do a lot of some great
food at a really reasonable price.

Speaker 12 (38:39):
Really reasonable and like I said, just you know, really
really good and really fresh.

Speaker 1 (38:43):
Got it all right? Thank you very much for your
phone call. Kim again the name of the restaurant so
I could give it to you so to go out
and try it. It's more of a diner atmosphere because
it's smaller place. It's not set in like a diner
car or anything like. That's just a you know, a
family place called Charlie's Place, and it is located eighth
Bass Avenue, Charlie's Place. All right, let me take a

(39:03):
quick break here. We're gonna come back with more phone calls.
This wicked bitees on this Sunday.

Speaker 15 (39:08):
Morning, hot and sasy. We can bite three do with
Scott Whitley. We're all about the food, baby.

Speaker 16 (39:18):
It's time to enjoy the summer on our patio and
savor the flavors of great food at Bailey's. Sip on
refreshing cocktails and indulge in mouth watering dishes like our
famous slow roasted prime rib, seasoned and cooked to perfection.
Join us for enticing food, blowing drinks and good times
on our patio. Come join us at Bailey's Bar and
Grill on Root one nineteen in Townsend.

Speaker 1 (39:40):
Hey everybody, it's Scott Whitley from Wicked Bites TV, which
is on nesson the New England Sports Networks Saturday mornings
at eight thirty and Sunday nights at ten p m.
Now we travel the area looking for some of the
best food dishes around and you are so lucky. In
Ashlam you have one of our favorite spots in all
of New England for ramen noodle dishes. It's called Doragon Eatery.

(40:01):
It's located right in that shopping plaza at one West
Union Street in Nasaland and it's owned and operated by
a good buddy of mine. His name is Chef Allan Macintosh.
Now he is a huge food He has traveled the
world experiencing ramen noodle dishes and he has brought the
best right to his spot right there in Ashland, Doragon Eerie.
Remember that name. And if you want a little bit

(40:23):
of hell fire ramen noodle dishes, well they have that
as well. And don't forget about their chicken wings. Their
chicken wings were named the best in all of Metro West.
So whatever you do, come experience the great Ramen, noodle
dishes and cuisine at Doragon Eatery, one West Union Street
in Ashland.

Speaker 17 (40:41):
Welcome to Command Broadway, my home away from home. We're
located in some of the mass and with a hotspot
for entertainment, food and cocktails. Before we hit the dance floor,
we'll have you dancing in your seat with one of
our contemporary American dishes. You may even get to try
one of my grandmother's secret recipes on Emmie. Come see
me Current at Plan Broadway, located in the Moon Square.

Speaker 18 (41:00):
I'll welcome to Vita Bella and Essex, the area's top
Italian restaurant. Your dining experience is not only delicious but
romantic at the same time, so come join us for
incredible food and drinks. Vita Bella Restaurant, Our Route one
thirty three in Essex, Mass.

Speaker 19 (41:22):
Hey Steve the motto here for Richie Slush, and anyone
that knows me knows my obsession with Richie's. Richie's is
a staple and ever and famous across the country, offering
the best premium slush and shockingly good food from the
infamous Route sixteen location. You can have Richie's Italian ice
aup private events, Richie's office, Pushcot rentals for any occasion,

(41:42):
complete with the famous Richie's Umbrella, the legendary slush in
you scoop.

Speaker 20 (41:46):
The fund.

Speaker 15 (41:51):
Wicked Bites Radio, We're all about the food.

Speaker 1 (41:56):
Let's get back to the phone calls on this Best
of Sunday again. Jim Diets from the Loft Restaurant and
Joe Fish Restaurant in North Andover. I'm going to play
back an interview I did on our Wicked Bites at
Night show Saturday nights here on WRKL from five to
six every Saturday night, and he has rolled back his
prices at the Loft Restaurant to what they wore in
twenty nineteen. Yeah, they're located in North Andover and Joe

(42:19):
Fish Restaurant after eight pm, seven days a week, half
price on all their lobster rolls, including their big Kahuna.
That's all still to come on today's program. All right,
back to the phone calls we go on this Best
of Sunday Seafood at the topic and let's go to
phillip In Haverol I think is good. Cost Ellis and
Haverol Yeah.

Speaker 4 (42:39):
Yeah, Africans Costleens station.

Speaker 1 (42:40):
As yeah yeah yeah. And their seafood is is. I
guess they're famous for their seafood and their roast beef
because I believe that's out on their sign.

Speaker 4 (42:51):
Yea, the seafood is fresh. Fash.

Speaker 1 (42:54):
I can tell you I had their their scarlet roll
and I thought it was excellent. Yeah yeah, And that's
root one twenty five. Going into plast it's right on
the I mean it is. It is the border. It
is if you see the sign of plast out. Costellos
is right there, yep. And it gets it could get
busy during the shopping season. That that's straight. But right

(43:16):
now you could get on in and enjoy Costello's uh
famous seafood and roast beef pizza and so much more
over there in Plastaw right there, and they're on Plastew Road,
but it's in Haveral. I got it. And again that's
one twenty five. Thank you Philip for your phone call.
Let's stay in that area. We're gonna go to Salem,
New Hampshire. We're gonna talk with Mark k. Mark.

Speaker 4 (43:37):
Hey, how you doing.

Speaker 3 (43:38):
I'm doing excellent, Mark great, great.

Speaker 1 (43:41):
Uh.

Speaker 21 (43:41):
My favorite seafood restaurant now is the Beach Bum. They
just open one and Salem not too long ago Bay
and uh, you know it's you go in there and
if you get something to go, they a decent crowded
there at the table.

Speaker 6 (43:55):
So they're doing something right for sure.

Speaker 1 (43:57):
Well, that Tuscan village has has really taken off.

Speaker 21 (44:02):
It's such a good, a nice shot in the arm
for you know. It's too bad to lose the race
track that yeah, you know, and I think it was
after so many years that we're just sitting there and
grafts growing in the parking lot.

Speaker 1 (44:15):
Yeah, I miss I missed that old race track. But
you know, it became a dying sport. And I think
it became a dying sport because they didn't modernize the sport,
you know with people like yeah, because there's so much
in competition for today everybody, there's somebody gonna do this,
You're gonna do this, that the competition has became overwhelming

(44:35):
for them with other type of venues. But I was
always thinking, like you know, a horse track, get one.
There's a lot of time between the races, and I
think that was a thing that could kind of too
much time between the actual races, but they modernized it
made it a little bit different and special. Maybe it
would still be going strong in this area today, but
unfortunately that knows it now now just a great village. Yes,

(45:00):
because of a big footprint at that time, a lot of.

Speaker 4 (45:03):
Things still to open, so it's kind of still be
exciting down.

Speaker 3 (45:07):
The road is things open, yep.

Speaker 1 (45:09):
And the Beach Plumb is one of those restaurants or
one of those places that opened up pretty early into
that whole tusk In village property in Salem, New Hampshire.
And they have a couple of locations Epen, Portsmouth and
of course the one you're talking about in Salem. And
there is some eating inside, but it's more you order
at the counter if you haven't been to the Beach
Plum and then you sit down, yeah, or take it

(45:32):
to go right or they have a few umbrellas outside
as well, and you have some food there and then
just walk around. The Tuscan Village goes shopping. It's it's
it's a great spot.

Speaker 6 (45:41):
Right yep.

Speaker 4 (45:42):
A lot there so it's great.

Speaker 1 (45:44):
Yeah, what are some of your favorite items over at
the Beach Plum.

Speaker 21 (45:48):
We always give away, but we split the I don't know.
They call it the fishman's platter, the captain slid, you know,
a little bit of everything.

Speaker 3 (45:54):
Yeah, we just split it.

Speaker 21 (45:55):
It's pleasant and it works out very well.

Speaker 1 (45:58):
Okay, got it, guy, Yeah, I could see myself doing that.
I've done that quite a bit as well. Mark, thank
you very much for your phone call.

Speaker 6 (46:05):
Again.

Speaker 1 (46:06):
That's the Beach Plum and their location. They got a recommendation.
They also do ice cream there as well. Is the
one in the Tuscan Village in Salem, New Hampshire. Let's
go to Actin next and we'll talk with Charles. Hey, Charles,
welcome to the Wig of Bites Radio.

Speaker 14 (46:20):
Hey, thank you.

Speaker 6 (46:21):
Hey.

Speaker 14 (46:21):
I'm gonna mention too. Beach Plumb is great. I've been
there from a drive up kind of a place which
is takeout, but they have picnic tables everywhere. In Westminster
is Ky's Dairy Bar. You can get a half pound
of haddock chunks for ten bucks and their great quality.
And then my favorite seafood restaurant to go and have
a real good dining meal is Turners in Melrose. They

(46:44):
also have a sushi bar. I'm not into sushi, and
they do have a fish market, but the seafood is
absolutely the best I've had. And I'm born and raised Boston.

Speaker 1 (46:54):
Boys, So yeah, I every once and time I'll forget
about them because i haven't been there in such a
long time. But I've always thought that their presentation and
the marketplace that is really sets this restaurant apart from
a lot of other places.

Speaker 14 (47:10):
And if as an example, on New Year's Eve or
for New Year's or any big holiday, if you want
to order an advance, you better get there at seven
o'clock in the morning because the line they have a
trailer truck full of all the stuff with a we
obviously refrigerated. I've done that a few times and it's

(47:31):
just amazing how many people will take out from there
as well. It's a fantastic restaurant, so I highly recommend it.

Speaker 1 (47:38):
All Right, let's tell everybody the name of the restaurant
again so they go out and try it.

Speaker 14 (47:43):
Yeah, it's Turner's Seafood Market and Restaurant and Sushi bar.
And it's in Melrose, Massachusetts.

Speaker 1 (47:50):
And Melrose, right, and I don't know did they still
have that second location in Salem, mass.

Speaker 4 (47:55):
I don't think they do.

Speaker 1 (47:57):
Yeah, I know they had it. I haven't heard much
about it. I always think if I'm thinking about Turnism,
always thinking about the one in Melrose.

Speaker 14 (48:04):
I've never been to the other one. I think it's
still around and I would imagine it's the quality is
just as good.

Speaker 1 (48:11):
All Right, thank you very much for your phone call.
We're going to take a break here for the news.
Got Jim Deets from the Loft Restaurant and Joe Fish
Restaurant in Northander. We're coming up next Saturday morning at
eight thirty and Sunday nighty ten pm on the television show.
We're going to take it to the Inn at Hastings Parking, Lexington,
plus Seals Clamstand in Seabrook. We'll take you to Kook's

(48:31):
Cafe and Beach Bar in Rye, New Hampshire, and a
brand new restaurant that opened up in Beverly called The
Kitchen Table. So that's next Saturday morning at eight thirty.
Brand new episode of Wicked Bites TV also rebroadcast Sunday
nights at ten pm on Nesson. That's a new England
sports network. Today's program has brought to you in part
by rare coins in New Hampshire and Warren Mills. All right,

(48:52):
my name is Scott Whitley and this is Wicked Bites Radio. Well,
welcome back to the second hour of this Best of Sunday.

(49:14):
My name is Scott Whitley. This is Wicked Bytes Radio
on the Sunday morning Sunday ten to twelve right here
on WRKL. Normally we let you be the food critic
and today's program because it's best of the calls will
be taped and they'll be coming up. Just a few
moments on the program. I'm gonna look for best burger
this hour on the program. In addition to that, in
just a few moments, I'm going to play back an

(49:36):
interview I did on the Wicked Bytes at Night show,
which is Saturday nights here in WRKOL from five to
six pm. I head on Jim Deets from the Loft
Restaurant and Joe Fish Restaurant in North Andover and at
the Loft Restaurant all summer long, they're gonna be rolling
back their prices to what they were in twenty nineteen,
and in some cases the prices were absolutely shocking. You

(49:57):
know how much they have increased to the last couple
of years and they brought their Tito's back to five dollars.
Tito Drinks said there as well at the Loft restaurant
in Northendo and then Joe Fish right next door, they
have half price on all sized lobster rolls seven days
a week after eight pm a right, So that interview
is coming up in just a few moments on the
program again. Our television show Wikabites TV Saturday mornings at

(50:20):
eight thirty Sunday nights at ten pm. Make sure you
set your DVR to see it. Tonight on the program
we have the one ten grill and their gluten free
menu which is out of this world. We were at
the Molden location out there on the patio Leoni filming.
In addition to that, we're going to bring you to
Vita bella restaurant there in Ipswich set in a three
hundred year old farmhouse also conquered Colonial m that's a

(50:42):
good three hundred years old as well. He's going to
bring you there for some ghost stories and some great
food out in their patio, and then Steve will bring
it to Bolton and a restaurant called Slaters, which is
barbecue and petez Aia right there in Bolton, and they
also have a lot of an outdoor area we could
sit down and just enjoy the summertime there. I think

(51:03):
they do music in their pavilion as well. So that's
all tonight. Wickabytes Television on Nessen All new episode coming
up again next Saturday morning at eight thirty and we're
gonna feature the inn at Hastings Park in Lexington, So
a lot of history gonna be featured on the program.
All right. That's Wicked Bytes Television. A quick shut out
and thanks to the folks over at Northeastern Fence and
Supply Company and Mike pain they make this program possible.

(51:25):
They are in the fencing business and they've been doing
it for well over seventy years with one hundred percent
satisfaction guarantee. That's Northeastern Fence and Supply Company in Saugust
and Mike Payne. Also brought in part by Richie Slush
and by Boston Salad and Prepared Foods to make those
great side dishes. You can find a market basket, Big
Y and a whole bunch of specialty markets as well.

(51:47):
Boston Salad and Prepared Foods all right. Let me bring
you back to the Wicked Bytes at Night show a
couple of weeks ago when we sat down with Jim
Deats from Joe Fish and the Loft Restaurant. Well, look,
you just walked into our Wicked Bites at Nights too.
You know, none other than Jim Dates of the Loft
Restaurant and Joe Fish in North Anderver. Hey, Jim, and
you brought company.

Speaker 20 (52:05):
I did today. I brought Brittany Ray, our marketing director.

Speaker 1 (52:07):
Hey, Brittany, Hi, Hi, Now you got some really big
news because I already saw a little bit of a
sneak preview of it Jim up on your social media thing,
and I know Brittany is here to talk about it.
You're rolling back prices.

Speaker 5 (52:18):
We are, we are.

Speaker 10 (52:19):
We're actually rolling back our prices to what they were
in twenty nineteen on some of our more popular menu
items at the Loft.

Speaker 1 (52:25):
Did you tell Jim about this?

Speaker 22 (52:26):
We did run it by him, we did, we did.

Speaker 1 (52:29):
He's aware.

Speaker 23 (52:29):
I see all these fast food restaurants jumping on this.
Let's help the economy, let's help the people eat economy.
And we're like, why don't we do our part too?
So britt put this together and it's uh, I think
it's I think it's very popular.

Speaker 1 (52:41):
All right, So when is this Is this like all
the time that it's going on.

Speaker 10 (52:45):
Yeah, so it's from open to close, seven days a
week and it runs until September eighth, so shortly after
Labor Day we're going to run this promo.

Speaker 1 (52:54):
Oh great.

Speaker 23 (52:54):
So that's one of the things we did roll back.
Also is we had a program at the Loft for
a long time. We would did five dollars tito drinks, yes,
and the economy just pushed us up till we had
to go seven.

Speaker 20 (53:04):
And seven is still a great deal.

Speaker 23 (53:06):
But since we're rolling back prices to the twenty nineteen
that was the price of our Tito's in so it's
five dollars again.

Speaker 10 (53:12):
Yeah, well back to five dollars Tito's for the summer
and three chips are back for the summer too.

Speaker 22 (53:18):
And you have no idea how many people missed that.

Speaker 1 (53:20):
Yeah, well, you know, I've been going to the Loft
before you were even around Britain. Yeah, it's been a
long time. I know when your dad took over the
restaurant years and years ago and we were talking about
and I was saying how much I loved that little
lounge area downstairs because it was a problem. It was
no problem. It was folks like us that came in there.
We were out probably by nine or ten o'clock at night,

(53:41):
and we just loved it there. And the atmosphere of
the loft is so different. It's so unique, and it's
so much history built and that was built back what.

Speaker 23 (53:49):
It's a two hundred year old barn. You know, it's
just a beautiful building. It's all post and beam construction.
When you're looking at it, and make sure you look
around at all the metal work in the woodwork because
you'll see craftsmen.

Speaker 3 (53:59):
Yeah.

Speaker 1 (53:59):
And that's one thing that you did really really well,
is when you kind of came in there, you kept
all the character we did.

Speaker 22 (54:05):
Yeah, we deserved a lot.

Speaker 1 (54:06):
Yeah, Yeah, kept the history. Anything you found in the
walls and some of the room.

Speaker 23 (54:10):
We found some nails and some hay in the doors
that when it was a bond it would open up
to the outside so the horses could get some air
and everything, and all the all the cross beams were
all gnawed and rounded off from the horses. It was
pretty interesting doing the renovations years ago on that how
many years has been since I've been there now.

Speaker 1 (54:25):
I Jim, I hate to say it because I feel
like I'm getting older.

Speaker 20 (54:28):
Yeah, well we started our twenty first year.

Speaker 1 (54:31):
Wow, I was I was a young lad at the time, right,
it certainly were what happened both of us. Yeah, I know.
But the prices of rolling back through the summer and
we're rolling back a couple of years, and in that
time period, inflation really hit, especially in the restaurant bus
in the food sector.

Speaker 5 (54:50):
It has.

Speaker 1 (54:51):
Yeah, and you're rolling them back to before that happened
twenty nineteen. So give me an example some of the pricing.

Speaker 22 (54:58):
Yeah, So off the bat our.

Speaker 10 (55:01):
Full rack of baby back ribs right now, it goes
for thirty seven dollars and we're rolling it back to
twenty seven dollars and seventy five cents.

Speaker 20 (55:09):
Wow, yeah, did I say that.

Speaker 3 (55:11):
Well?

Speaker 10 (55:13):
We also brought back some popular dishes from that time
that people have been asking to see again.

Speaker 22 (55:19):
The baby lobster mac and cheese.

Speaker 10 (55:20):
If you remember that, you get this little appetizer of
one of our very popular dishes that was that would
be twenty four dollars it's now eighteen. Brought back our
potato skins, which were twelve dollars they're now nine.

Speaker 22 (55:36):
And we brought back the Loft Burger. People had kind
of been missing that.

Speaker 1 (55:39):
Yeah, I love the Loft Burger. Let's describe that a
little bit.

Speaker 23 (55:42):
Lift Burger was something that we kind of inherited when
we took over, and it was one of the definite
burgers on the menu. And as I was bringing new
guests in, they didn't like the cheese as much, so
we had to explain to them.

Speaker 20 (55:52):
And it was a pub cheese.

Speaker 23 (55:53):
That was that cheese that they used for dipping and
crackers at the bar, so it was a softer cheese.
So the people that loved it loved it. The people
that got it for the first time, they said, it's
really not cheddar. I go, well, it's pub cheese. It
is cheddar, but it melts so quick and it's so creamy.
That's what they love about it. So that's coming back
with the Auns Burger, the pub cheese and the slice

(56:15):
of ham.

Speaker 1 (56:16):
Wow, little Loft Burger. Yeah, and it's a little bit different.
I've gone on there. Maybe I think I like the
cheese that way, and I thought I would, but I
really love it. People love that, and what's the rollback
price on that?

Speaker 10 (56:26):
So it was eighteen and it's now thirteen fifty. Wow,
And I will say my husband born in Breton, Texas.
One of his favorite items at the Loft Burger.

Speaker 1 (56:36):
Yeah, and a Texas fellaw will know right well, no,
a good burger, and that's that's what the law.

Speaker 20 (56:41):
Come back and try it again for the first time.

Speaker 1 (56:43):
Yeah, So Jim, you're okay with these prices. I guess
I have to be now, huh yeah, yeah, because they
go in there and get that Tito's for seven five dollars.

Speaker 3 (56:52):
Five dollars five dollars.

Speaker 6 (56:53):
Yeah.

Speaker 1 (56:54):
What about other I mean, because it's a there's a
lot of change on that menu.

Speaker 10 (56:58):
There is. We have the Reuben is currently twenty it's
going to be fifteen all summer.

Speaker 1 (57:04):
It's just one of my favorites.

Speaker 20 (57:05):
But yeah, a lot of good food at the Loft.

Speaker 10 (57:08):
Our chicken caes aar salad nineteen fifty rolled back to
fourteen seventy five. Our corn bread encrusted haddock twenty six
dollars rolled back to nineteen fifty.

Speaker 22 (57:20):
I mentioned the full rack. We also have the half
rack on as well.

Speaker 10 (57:23):
So that was twenty two sixteen fifty now and then
our chicken pop pie can't go wrong with the Loft
Chicken pop pie.

Speaker 20 (57:30):
Not at all.

Speaker 23 (57:31):
That's a we got some prices here that are we're
giving this stuff away almost ten dollars different from twenty nineteen.

Speaker 1 (57:37):
Yeah, it's it's it's amazing because I know, I got
to talk to.

Speaker 20 (57:40):
My marketing directly. We're gonna make any money on this.

Speaker 1 (57:43):
You may need get a crown to come in there,
because I know how much the prices have gone up
over the last couple crazy and it still hasn't changed.

Speaker 20 (57:51):
They still go up, nothing goes down anymore.

Speaker 4 (57:54):
No.

Speaker 1 (57:54):
I re just this past weekend, I have a smoker outside,
you know, and I was doing pull pork. Now, I
have done pull pork all year because they've been so busy.
So this past weekend I had some guests coming over
and they want me to do the pull pork. So
they said fine. So I normally go down the street
and I don't want to say the whole sale club
that I get it at right, and I get a
nine or ten pounder and it's like fourteen fifteen dollars

(58:17):
thirty two dollars, and it just shocked me now. I
don't know if that's because of inflation. I'm sure some
of it had to do with that or some legislations
they passed here. Mass fuss is about what cage free
or farm free pork is basically the problem that they're having.
But it's just a shock to a lot of people
coming in and now the loft you're helping them out.

Speaker 10 (58:39):
We're trying, we're trying to fight inflation one meal at
a time. Yeah, we want to bring you know, I
can speak from experience. I'm in my thirties, I have
two young kids. Very hard to go out to dinner
right now. I get that more than anybody, So, you know,
seeing a restaurant do this, it makes you able to
enjoy the small things in life again, like taking the
family out to eat and not earning a.

Speaker 1 (58:59):
Whole pocket, not breaking a bank. Yeah, trying to do
our part. Yeah, and I think that's that's important right now.
Everybody's trying to chip in and help out because unfortunately
it's not slow. I think it was up another what
three four percent last last month again, and it's it's
not stopping. And I don't I don't know when it
I actually assumed it would stop right around the election time,
but it has not yet and people are still reeling

(59:23):
from it. And it's not that it's just three percent
this month, it's it's the accumulation of that period.

Speaker 20 (59:30):
Month after month.

Speaker 23 (59:30):
It's almost a you know, inverted period in pyramids on
getting more and more expensive on everything.

Speaker 6 (59:36):
Yeah.

Speaker 1 (59:37):
Now, Jim, you've been into the restaurant business a long,
long time, long time. Have you ever seen prices and
we've seen inflation in the past, have you ever seen
it like this?

Speaker 20 (59:47):
I've never seen it sustain this long. Usually you'll have
a seasonal.

Speaker 23 (59:51):
You know, bumps in pricing when you have a bird
floor or a mad cow or something. Prices go up
or availabilities and you see it seasonally. But you know,
I ever see it continuing year after year after year.

Speaker 20 (01:00:03):
Just on top of it.

Speaker 23 (01:00:05):
You know, it's it's been a tough, tough run for
restaurants in our whole hospitality industry.

Speaker 20 (01:00:10):
And that's why we want to do this.

Speaker 23 (01:00:11):
You want to bring people back out into the restaurants.
We want them to enjoy some discount and some and
we just wanted to, like I said, do our partner
the economy to help people be able to get out
to dinner and have some fun.

Speaker 1 (01:00:22):
Yeah, especially those racker ribs. Everybody knows about the loft
racker rip. That's that's one of those items you inherited. Yeah,
with the restaurant and the restaurant in that building. We
were talking about the building earlier set in a two
hundred year old barn became a restaurant back in the
late seventies.

Speaker 23 (01:00:36):
Yeah, well, it was actually in the sixties. It was
a bar pub type of thing, but it became a
loft in seventy eight and he goes, yeh, there's a
few ghosts in there.

Speaker 3 (01:00:44):
Yeah.

Speaker 23 (01:00:45):
Yeah, Randall is a resident ghost there. We have a
binder in the in the restaurant too. You can look
through it and see all the activity.

Speaker 20 (01:00:52):
We've we've documented there.

Speaker 22 (01:00:53):
We have video, Yeah, we have videos.

Speaker 1 (01:00:55):
We do what video evidence do you have?

Speaker 10 (01:00:58):
Our security cameras have caught a couple unexplainable movement.

Speaker 23 (01:01:03):
Yeah, we had a chair move We had a glass
get thrown at a guest for sitting in that in that.

Speaker 22 (01:01:08):
Exact chair that we have another video of it moving.

Speaker 20 (01:01:10):
That's Randall's chair.

Speaker 1 (01:01:11):
We've had some so remind me not to sit in
that chair.

Speaker 22 (01:01:16):
If you didn't.

Speaker 3 (01:01:17):
It was around.

Speaker 10 (01:01:17):
Yeah, we're actually I haven't run this by gym yet,
so I'm going to actually work news flash. I've been
in touch with some paranormal investigative teams and we're going
to try to run some tours this small with the Yeah,
there's people who really take a lot of interest in this,
and I get it. It's interesting for sure. I mean,

(01:01:39):
we've definitely have our stories beating at the law and now.

Speaker 1 (01:01:42):
I talked to a ghost? Did you really a true story?
This is years and years ago. My dad was doing
the radio show and right around Halloween. That that weekend
before Halloween, we always did a show on haunted inns
and restaurants, right, so I set up interviews and one
of the places that calling I knew the owner's name,
never met him. I don't know why I knew his name,

(01:02:04):
but I knew his name. It was Jurgen Demish and
he owned and I don't know if he still does.
He may still own it. The Colonial Linen conquered. So
I had no idea of age or anything that the
person I was calling. So I call over there and
I asked him directly, didn't say who I was, and
they put me on hold. So this is like fifteen
twenty years ago. So I'm hearing a little tapping on

(01:02:24):
the phone line. There was no music, there was no
nothing saying you're holding or anything like that. And then
about fifteen seconds later, an old voice picked up and
said hello, So I started talking. There was nobody there.

Speaker 23 (01:02:37):
I got chills right now, only because I never told
them no. Yeah, only because I know how real this
this can be. You know, I'm skeptical about it, but
there's things I just can't deny, and there's things that
happened in that building that, yeah, Randall's.

Speaker 10 (01:02:50):
There, I would say all pretty much. Most staff members
have their own personal experience.

Speaker 5 (01:02:54):
I know that I do.

Speaker 22 (01:02:56):
We a couple halloweens ago.

Speaker 10 (01:02:59):
We brought it in one of the paranormal teams, Rocky
from the Ghostbusters, and you know, I wish I could
remember the name of the technology they use, but it
was a device that if the ghost wants to respond,
they can touch it or.

Speaker 20 (01:03:12):
Have yeah, communication device.

Speaker 23 (01:03:13):
We actually sat it on the bar and turned it
on and where that seat was in the bar, and
then we were just walking around.

Speaker 20 (01:03:19):
Thinking maybe he'd communicate through it.

Speaker 23 (01:03:21):
And it wasn't until one of the bartenders that wanted
to stay there late night and watch what was going on, said, well,
maybe he wants a drink, And all of a sudden,
the things started beeping like crazy. Yeah wow, So we
put a drink in front of them. We never drink it,
but we put it in.

Speaker 14 (01:03:34):
Front of them.

Speaker 22 (01:03:35):
We actually, we actually would say like, oh, do you
want a beer? Nothing? Do you want this?

Speaker 10 (01:03:41):
Nothing? And the bartender finally said do you want a
seven and seven? And that thing what lives?

Speaker 1 (01:03:47):
You're the marketing person, but I got an idea for you. Yeah,
I wanted to do a big promotion at the Loft
Restaurant in North end Over to buy a drink for Red.

Speaker 3 (01:03:56):
Buy a drink, buy him a drink. That way you
can make.

Speaker 1 (01:04:02):
Yeah, that's right, keep them, keep them at the bar half.
But you know that that's just some of the things
that the Loft Restaurant really has to offer it and
one thing that they always were noted for, but I
noticed the huge improvement when you took over the restaurant
was the clam chowder.

Speaker 20 (01:04:18):
Yeah I love that.

Speaker 1 (01:04:19):
I love your clam chowder.

Speaker 23 (01:04:20):
Yeah, it's great, it's great. It's a it's a product
recipe that we've had for years and years, and we
use it at joe Fish also when it's just people
love it stands up to a spoon.

Speaker 1 (01:04:30):
Yeah, it's just so so good. And speaking of Joe Fish,
what's going on at joe Fish right next door.

Speaker 20 (01:04:35):
Yeah, we got half priced lobsterrolls after eight o'clock at night.

Speaker 1 (01:04:39):
That's it's incredible.

Speaker 23 (01:04:41):
It's incredible. I get, I get a line out the
door at eight o'clock at night. I get just another
reset of my restaurant.

Speaker 3 (01:04:46):
It is nice.

Speaker 23 (01:04:47):
People need relief, they need relief, and they need to
h We lost our our late night business after eight o'clock.

Speaker 20 (01:04:53):
The whole industry did. And this is a way to
get it back.

Speaker 23 (01:04:55):
And it's and it's it's where it worked last year, fantastic,
and it's working just as well again this year.

Speaker 1 (01:05:00):
I recently talking to another restaurant tour a different part
of town on the South Shore, and he said, my
business to night has not come back. So I mentioned
to like creative ideas that I brought up what you
were doing, And I could say firsthand, I've driven by
Joe Fish Restaurant after eight o'clock and the parking lot.

Speaker 23 (01:05:19):
Is packed at a bar's full parking, lots full of
people a waiting. It's a great deal, but you have
to give something away to get people to get out
of bed basically, you know, at eight o'clock at night.
So this was a great program.

Speaker 1 (01:05:29):
And I can't think of anything finer than a lobster
in the summer, all right, So that's after eight pm
every day every day, which even Friday and Saturday nights.

Speaker 6 (01:05:37):
Yep.

Speaker 1 (01:05:38):
At Joe Fish Restaurant in North Andover on Root one
twenty five, and again the Loft Restaurant, Brittany. Let's let's
go over those rollback prices because this is just phenomenal.
You're rolling back prices to what they were in twenty nineteen.

Speaker 10 (01:05:51):
We are, yep, and we brought back some of the
popular items from twenty nineteen as well, like the baby lobster,
mac and cheese currently eighteen dollars now with the roll,
the potato skins nine dollars right now, the rubin is
fifteen dollars right now, rolled back from twenty dollars. Wow,
the famous Loftburger eighteen dollars now thirteen.

Speaker 20 (01:06:12):
You're getting a little nervous here, Scotch.

Speaker 1 (01:06:13):
Yeah, I know, Jim, Well, there goes your golf game
because you have to give that up for a little
while to.

Speaker 20 (01:06:18):
Be able to afford it.

Speaker 10 (01:06:20):
The chicken caesar salad fourteen seventy five right now, the
corn bread and crusted haddock you can get for nineteen
fifty with the roll back. Then we have our half
rack and our full rack. So our full rack right
currently is thirty seven dollars. We're rolling it back to
twenty seven to seventy five.

Speaker 22 (01:06:36):
That's almost ten dollars dollars. And you know how I mean,
you've seen that dish.

Speaker 10 (01:06:40):
Yes, we have to bring in special plates to carry
the full rack of you.

Speaker 20 (01:06:44):
Ribs twenty four to thirty inches long.

Speaker 22 (01:06:46):
Insane. I can't even carry that dish properly.

Speaker 3 (01:06:49):
Wow.

Speaker 10 (01:06:50):
And then our famous chicken pop pie is usually nineteen
but we've rolled it back to thirteen seventy five.

Speaker 3 (01:06:56):
Wow.

Speaker 1 (01:06:56):
So that's going on all summer long at the Loft
Restaurant in North End over Route one twenty five. And
it's it's not after eight pm.

Speaker 20 (01:07:02):
This is all day, all day, all night, seven days
a week.

Speaker 10 (01:07:05):
And the five dollars Tito's is back all day, all night,
all day, all night and free chips.

Speaker 1 (01:07:10):
And don't forget by Randall the seven and seven, especially
if you're gonna sit in his chair. Yes, yes, so
that way he'll be happy and he won't come home
with you.

Speaker 20 (01:07:20):
Right, that's right.

Speaker 1 (01:07:21):
That's a new promotion you'll need to do. Yeah, and
then maybe bring him next to it and have him
buy people could buy him a lobster roll.

Speaker 20 (01:07:26):
Dah, we got I like that idea.

Speaker 10 (01:07:28):
Yes, I just wanted to touch too, the lobster roll
promo that we're doing at Joe Fish. So the big
Caho we have three sizes, and the big Kahunas are
basically it's a pound of knuckle and claw meat. Right
that Usually our market price right now is eighty dollars.
You come in after eight o'clock, you're getting nearly a
pound of lobster meat for forty dollars.

Speaker 6 (01:07:48):
Yeah.

Speaker 1 (01:07:49):
Well, I took it on last year, Jim, I.

Speaker 20 (01:07:51):
Had to do fish. Finished the rolls in the fry.

Speaker 1 (01:07:54):
That's what I want to know, you know what, No,
I went. I did finish the role because I love
the I get it. I personally loved the Connecticut style
with the drum butter and it's served warm. I know
you're probably a big New England cold style. But I
was able to take it on and I finished it.

(01:08:14):
But you know what, the medium size stuck with. But
I took the challenge. I should have got a T shirt.

Speaker 3 (01:08:21):
I didn't.

Speaker 10 (01:08:23):
We actually had three guys come in uh to do
a lobsterl eating challenge at joe Fish when we first
launched the half off lobsterol promo.

Speaker 23 (01:08:34):
And I believe it was lobsterol fries in the coleslaw
and I think it was seven minutes, just over seven minutes.

Speaker 1 (01:08:41):
Yeah, it was one of them, Jerry from Mary mc valley.

Speaker 10 (01:08:46):
It was Jared, and then it was Mike from Boston
Lobster from Boston lobsterl actually.

Speaker 22 (01:08:51):
One Boston lobsterl actually one. And then Mike Sicola, who's
a You.

Speaker 1 (01:08:56):
Can't get too big a personalities in that, No, no,
but it's it's it's something that you do after eight
pm half price lobster rolls at Joe Fish Restaurant in
North end Over and all those rollback prices going on
all summer long, all day long too at the Loft
Restaurant in North end Over. Jim, I hope you're around.

Speaker 3 (01:09:16):
This fall you may need to what I did here.

Speaker 1 (01:09:21):
Well, thank you very much for joining us on Wicked
Bites Tonight. And I know the comedy shows coming back out, Yes, yeah, yeah,
in the comedy yep yeah. Johnny Peasy just does a
phenomenal job there. And I've opened up a couple of times. Yes,
you know, I tell a couple of little humorous stories
Michael a lot of them. He does a great job.
And I look forward to that coming back because it's

(01:09:42):
such an intimate atmosphere downstairs at Joe Fish to see
the comedy show. So I look forward to that, and
you know, I look forward to heading over to the
Loft restaurant taking advantage of that rollback prices all summer terrific.
Thanks Scott, Thanks Brittany for joining us. Thank you, and
again that interview was from the Wicked Bites at Night
show a couple weeks ago here in WRCO Saturday nights

(01:10:02):
from five to six pm. Wicked Bites at Night. All right,
let's say we still got a lot more of the
program to come on this Best of Sunday. We're gonna
play back some phone calls right after the news break.
But first let me tell you about Luccia Restaurante. They
are located five dash thirteen Mount Vernit Street in Winchester.
It's owned and operated by the Fradioli family and it's
a family restaurant, great great Italian food, and summertime is here,

(01:10:27):
so that means they're they're windows in the front that
go right down to the floors. They're completely open, so
you get that beautiful air that fills into the restaurant items.
I recommend, of course, their veal chop served on the bone.
It is a head turner. Yeah, you'll know what I
mean when you order it. As soon as somebody orders,
about five other people will order it as well. I

(01:10:47):
love their they're ville parmesan and they make their own sauce,
their own tomato sauce there, and it's so vivid in color.
When you see it, you're gonna say, all right, i's
gonna order this. But I see this dish come through,
that sauce just looks so vibrant. I got to order it.
That's how good this restaurant is. It's called Lucia Restaurant.
There's plenty of parking. There's meter parking right out front,

(01:11:09):
and you can also get spots in the municipal parking
lots right next door right Lucia's in Winchester Fiveash thirteen
on Vernon Street and Winchester Great Great Restaurant. A quick
shout out to Dom Sausage Company in Malden, the Bottle
Charlie family. They've been there for well over seventy five
years and they carry a lot of Boston salad and
prepared foods their side dishes. There at the Malden location

(01:11:32):
of Dom Sausage Company, that's a specialty market. It's also
a full service butcher at wholesale Italian deli, so you
go in there and get wraps and subs. Yeah, you
can also pick up their famous marinated steak tips that
are so good. That are the specialty markets carry their
products as well. Dom Sausage Company they do catering as well,

(01:11:53):
and they're open seven days a week, nights and early
in the morning. So say hi to Dom at Dom
Sausage Company when you go in Riverside Park in Malden.
Shout out to the China Blossom in North andover coming
up at about a half hour from right now, they're
going to be opening up of the day with their
all you can eat Chinese Buffet. Their lunch buffet starts
things off. If you don't want to do the lunch bufet,

(01:12:14):
you get order right from their menu. They're going to
extensive Chinese menu and you can sit down in the
lounge and maybe enjoy a great my tie. I know
they're working on a flight of my ties soon. I
can't wait. I tried one or two of the flavors
and they were excellent. The China Blossom, their dinner buffet
will feature prime rib, crab legs, peel and eat, trimp,
whole bunch of Chinese delicacies, but their prime rib is excellent.

(01:12:34):
The China Blossom Root one twenty five in North Andover
and now with the dinner buffet, and I don't know
if they do with the lunch, they may do it.
They have an ice cream station there. They can do
ice cream Sundays. That's the China Blossom Route one twenty
five in North and Or. All right, let me take
a quick break here on this Best of Sunday. We're
going to come back with phone calls looking for the
best burgers. My name is Scott Whitley, and this is
Wicked Fights Radio. Well, welcome back in my name is

(01:13:06):
Scott with Lee and this is Wicked Bites Radio best
Dumb Wicked Bites on this Sunday morning, I had no
phone calls please, although we're gonna be playing back some
phone calls in just a few moments. We're gonna look
at some of the area's best burgers on this half
hour of the program. I'll be back next Sunday taking
your phone calls, so make sure you join me and
again our television show Wickibytes Television Saturday mornings at eight

(01:13:26):
thirty and Sunday nights at ten pm. You know, a
couple of weeks ago, we featured a phenomenal and I
do mean phenomenal Irish restaurant which is located out in Sharon.
It's called mc morgan's and it is just one of
those places that I think you need to go out
and experience for yourself. The atmosphere is just incredible. First
of all, they have a patio outside that is enormous

(01:13:49):
and it wraps around the restaurant with a two story
bar in the middle, so very lively. But when you
walk in, you're gonna notice a large bar area, but
two like open ceiling, like a vaulted ceiling and his
memorabilia from Ireland all over the walls and ceilings and
I mean everywhere in this restaurant. It's a large restaurant.

(01:14:12):
The food's great. They had an Irish take on nachos
with corn beef I thought was really good. And they
also had an Irish take on the egg roll and
they used the colin beef right in the middle with
a mustard dipping sauce. Excellent, excellent, excellent. Burger flight was phenomenal,
So the burgers I think, you know, mainly an American
cuisine there with some Irish kind of highlight items on

(01:14:36):
their menu. It's called mc morgan's Irish pub and restaurant
are Root One and Sharon. Say hi to finnbar Griffin.
When you go in there. I know you're gonna love
the restaurant as much as I did. I just think
it's just a sensational restaurant. It just really is fantastic.
McK morgan's all right. Rare coins in a Hampshire Warren Mills.
He brings you this portion of Wickabites Radio. If you're

(01:14:58):
thinking about buying or selling rare corn, please call my body,
Warren Mills or Rare Coins of New Hampshire. He travels
the country looking for rare coins. They may come right
to your house, yeah, because inventories have been kind of
low lately, and if you bought gold and silver over
the last couple of years, you may want to bring
it up to Warren Mills to make sure it's real
you have. Counterfeiting has gotten to that stage where it's

(01:15:18):
so impossible to tell. But Warren went to NASA, the
Space Agency, and he bought a piece of equipment that
looks right inside that gold bar or coin, and he
can tell you if it's if it's real, whether it's
gold or silver. Warn Mills Rare Coins in New Hampshire.
He'll do it free of charge. That way you could
rest easy too. And this is the person that if

(01:15:39):
you're thinking about buying gold or silver or rare coins,
somebody that I personally trust and I do business with.
Warren Mills Rare Coins in New Hampshire. Eight hundred two
two five seven two sixty four. That's eight hundred two
two five seven to two six y four. All right
on this best stuff Sunday. Let's get to the phone.
Calls Best Burger this hour and we'll do that by
going to a good buddy of mine. His name is

(01:16:00):
Kiyot from t On.

Speaker 5 (01:16:02):
This got you know set work now, I figure.

Speaker 1 (01:16:05):
I call in say hi, you got some great burgers
where where you're working?

Speaker 6 (01:16:10):
Yeah?

Speaker 5 (01:16:10):
We we do.

Speaker 4 (01:16:10):
We have the burgers.

Speaker 5 (01:16:11):
But my favorite, I think you've been there, Steve's been there.
A thing too is the de lea Chatau.

Speaker 3 (01:16:17):
Whalen Uh I have not tell me about it.

Speaker 5 (01:16:21):
Oh, they have three different size burgers. It's all am
pressed to order every every single day. That doesn't look
like a big restaurant. It looks like a house actually,
but it sits right on the lake and they're known
for discractinate kitchen, very unique. It's just it's outstanding and price.
You can't be the prices.

Speaker 1 (01:16:41):
Yeah, how are how are their prices? Because right now
even prices on burgers, I'm staying up boards of twenty
dollars on most restaurants now.

Speaker 6 (01:16:48):
So they do.

Speaker 5 (01:16:49):
They have a small, medium in large. That's the kind
of place they run for burgers. I think the small
starts are like seven something and the large is like fifteen.
But you know they have a hall Penialgon burger. They
have the Mexican Burger. They have like a French onion burger,
which is.

Speaker 1 (01:17:07):
Well that sounds correat oh god.

Speaker 5 (01:17:09):
Yeah, and their onion rings are out of this world.
That's what they're known for it too. It's on your range.
You look on your range.

Speaker 1 (01:17:17):
Yeah, uh, you know, I do. I'm somebody that likes
French fries, but I don't go over overborder on French fries.
I'd rather have like an onion ring with with mine.

Speaker 5 (01:17:26):
Yeah, definitely, right, definitely check out. I think you guys
would like it alive. It's one of those hidden gems
that unless you're a towny, you don't really know about
it too much.

Speaker 1 (01:17:36):
Right right, Well, then that's what I that's what I
love about this show. And folks like yourself. You find
those places in the local communities for us because every yeah,
a lot of people like to dine ten miles from
their house. I mean, that's generally how it all works.
But people like to go out a little bit from
time to time, particularly this audience, and discover places. And
when you find a place like your suggestion, which is

(01:17:57):
Dudley's Chateau in uh in Wayland, Uh, people like to
go ahead and find those places, those little neighborhood places
they don't know about different neighborhoods.

Speaker 3 (01:18:07):
Yep, absolutely, yeah, So.

Speaker 1 (01:18:10):
Uh where what would you say?

Speaker 24 (01:18:12):
Uh?

Speaker 1 (01:18:13):
The overall experience at Dudley's as far as their food,
because I trust you as a food connoisseur, how's their
food other than the burgers?

Speaker 5 (01:18:22):
I think I think their food is by a note
out of ten, you know, sometimes they hear myss but
depending what you get. But it's good. You can also
sit right outside they called the Shat Ego, so Shat Patio.
It's right in the lake. It's kind of fun and
they do. They were huge during COVID with like drinks

(01:18:42):
to go, food to go, so that too. So they
put the name out there during COVID.

Speaker 1 (01:18:47):
Oh that's great, all right. So they're located again Wayland
on Crest Road, twenty Quest Road, which is co chick
to it, you know, but that's part of.

Speaker 2 (01:18:55):
What it looks.

Speaker 5 (01:18:56):
It looks like if you don't if you don't know
what you're looking for, you're going to go right by.
It's one of those places that you just you wouldn't
know who's there.

Speaker 3 (01:19:03):
Yeah.

Speaker 1 (01:19:04):
Now now in that area too, and I have not
been there in about twenty years. It is the Villa
Restaurant because they were famous for their chicken parmesan when
I was a kid.

Speaker 5 (01:19:12):
Yes, the Villa Restaurant is still in Whaland. However they
got a new ownership. So I believe that the group
that owns the some restaurants, the Biltmore.

Speaker 1 (01:19:26):
Okay, yeah, and the Billmore has has a couple of
restaurant Did I know they had one in North Reading
or Reading? They closed that location, I believe, but they've
had a couple of others that I thought they're very
good too.

Speaker 5 (01:19:36):
Yeah, they're very good, and they just re kind of
redid it but modernized it, added a handicapped ranch. But
they still at the Lavagna. The chicken palms are big
portion still, so you really can't go wrong with that place.

Speaker 1 (01:19:50):
All right, Okay the Villa Restaurant again, that's also in Whiteland. Kiat,
thank you very much for your phone call this one.
Get back to work.

Speaker 4 (01:19:57):
I will.

Speaker 1 (01:19:58):
I'll talked to you later, says a great Facebook and
Instagram page he takes. He's a chef, but he's also
a photographer and he's built a tremendous group up just
He posts a lot of photos of his dining experiences
and He goes into restaurants and helps them out, and
I know they really appreciate it. Now we're going to
go down to Florida and Cam, she's calling us from Marietta.

(01:20:21):
If I'm pronouncing that right.

Speaker 25 (01:20:22):
It's Islamorada, but some peoples they is Lamarata.

Speaker 1 (01:20:26):
Okay, well, welcome.

Speaker 25 (01:20:27):
I listen to you every week. Infects so far back
to your dad's days. I'm calling with a zing. I
think it's more or less a question, but I really
need your guidance. I was so moved by this situation
that I said I have to call on Sunday.

Speaker 1 (01:20:41):
Okay.

Speaker 25 (01:20:42):
We went into a restaurant and called the Square Grouper.
There are a couple of them in Florida. This one
is an Islamarata, just for quick lunch. They're open from
twelve to two for lunch. This was about one third
in the afternoon. Husband and I both ordered caesar salad separately.
Of course, each just sees a sa He gets the creutons.
I don't, so I take a couple of bites of

(01:21:05):
mine and see that I feel like it needs a
little more dressing. So he calls the way to Rover
and said, she's like a little more dressing, and he,
without skipping the met, said no problem, that's fifty cents.
And I said to him, you're kidding. He said, don't know.
If you want to, i'll call him manager Ova.

Speaker 6 (01:21:24):
Yeah.

Speaker 1 (01:21:24):
Yeah, I'm seeing that more and more lately.

Speaker 25 (01:21:27):
And I said, okay. So the manager came over and said, oh,
it's nothing personal, it's just you know, it's our new policy.
But Scott, this was a sixteen dollar sees of salad,
so I just felt like fifty cents And of course
she said I won't charge you for it, so it's
not like I had to pay it, but I was
just so blown away.

Speaker 1 (01:21:46):
Yeah, that's something I'm seeing more and more now. The
restaurant costs have gone up crazy. You can't go out
to eat now front of what, seventy five dollars a couple.
Oh yeah, no, no, I that's what, not even having
a full meal. And they're trying to figure out ways
to you know, the cut and save save money here
and there. Before they would give you that salad dressing,

(01:22:07):
or they would give you an extra role if they
were giving you bread, and now they've really cut back.

Speaker 25 (01:22:11):
And it's not just cut back so far on me
that even though I didn't get charged that fifty cent
swim long ago, it gives you gives you a ta
am I hurting myself by not going. Yeah, there are
many other restaurants.

Speaker 1 (01:22:25):
Well, that's that's the whole thing to it. There's also
a point where there's so many other restaurants, there are
so many other things that you can do. I almost
look at it as like the bud Light controversy. Now
people will stopped drinking bud Light. I think what it
did too is okay. Under protest people went on and said, boy,
I've always loved bud Light. Now I'm gonna go out
and try another beer and find out there are five
thousand other beers that are great, and now try to

(01:22:47):
bring back that. Business is tough, and I they may
have you know, they may save fifty cents by giving
you a little bit more, but but you know, at
the same time, you know it could hurt you from
coming back, and that's the most important thing for a
restaurant to get that repeat customer rights.

Speaker 25 (01:23:05):
Too bad, but I appreciate you letting me get that
off my place. That's all right, no pun intended.

Speaker 1 (01:23:10):
How's the weather been down? He how's the weather been
down there in Florida?

Speaker 25 (01:23:13):
It's been toasting, very very toasty.

Speaker 1 (01:23:16):
All right, Well, it's summertime.

Speaker 25 (01:23:17):
We'd be like living in New England in the in
the winter time if you didn't have heat. Of course,
living here, you know, air conditioning us everywhere you go,
from the car to the house, to the shops whatever,
So it's the same, you know.

Speaker 1 (01:23:30):
I don't mind getting out of the car and walking
to an air conditioned room instead of running into a
heated room here annoying youre you're right, I do.

Speaker 25 (01:23:39):
Remember the days of running from the car indoorsier absolutely right.

Speaker 5 (01:23:42):
I enjoyed the.

Speaker 25 (01:23:42):
Show very much.

Speaker 1 (01:23:43):
I can thank you very much for calling in this morning.
We're looking for your favorite place for burgers on today's program.
So we've got a couple of places recommended already, got
Ruth Chris that came in online. Especially I guess they
do it in the bar also, I see Dan just
wrote in Wegman's and Berlinton has pepper and a seat
salt burger Patty. He says it's six to seven dollars

(01:24:07):
for two. That's not a bad price, you know, And
I really like when you could go out and I'm
seeing us now at a lot of specialty markets where
they'll they'll do those specialty burgers for you. As butchers
are starting to.

Speaker 3 (01:24:18):
Do more and more of that.

Speaker 1 (01:24:19):
So they put this whatever it is inside the burger
for you and you just put it out on the grill.
So they've done all the work for you, and you
could like, all right, I'll take one of those and
one of these. I really like places that do that.
So if you have any recommendations. It's summertime, right, we
get out there on the grill and cook. Just places
that offer great burgers that you can bring home as
well to make out on the grill. I want to know,

(01:24:40):
all right, favorite place for burgers on today's program, go
to Sudbury next, and we're going to talk with Steve. Hey, Steve,
welcome to the Wicked Bites.

Speaker 6 (01:24:47):
Hey, how are you.

Speaker 1 (01:24:48):
I'm doing excellent, Steve.

Speaker 6 (01:24:49):
So first of all, we I got three places to
talk about.

Speaker 1 (01:24:54):
All right.

Speaker 6 (01:24:56):
We went to the Emerald Rose and Bill ri Punch
and you know, it's bar food. People are pleasant and
they had a whiskey burger and to be frank, I thought, gee,
maybe it's kind of a gimmick, you know, it's a
Jamison's glaze or something like that, but I got it.
It was a very very good burger and it was

(01:25:19):
their whiskey glaze. It was some good bacon, some cheese.
I mean, it was good stuff. It was a really
nice burger and it was a good size.

Speaker 1 (01:25:29):
Yeah, they do a good job over there. I think
their food's really really good. I've had a lot of
things on their menu. They've always been really happy. That's
the m ROS. It's in bil Rica on Boston Road.
That's where you can.

Speaker 6 (01:25:39):
Find sounds right. The GPS wants to direct you around
the corner. But okay, So there's that. And what I
will also do is I will second the Dudley Chateau.
It's about six miles from the house and frankly haven't
been since before COVID, but a fellow who called up

(01:25:59):
before or described everything very well and great burgers, nice people,
good view of the lake, you know, not a glitzy,
glitzy place, but just just a nice place to sit.
And as he said, if you don't look for it,
you'll you won't know where you.

Speaker 1 (01:26:14):
Are, right right.

Speaker 6 (01:26:15):
Yeah, So so I'll second that, and what I'm what
I'm calling in about that I think hasn't been mentioned.
Is I think it's called Lewis's Grill or Bar and Grill,
and I think it's in Denham. I think it's is
a Denham Center. They make a thing called the Lewis Burger,

(01:26:35):
and that's that's really good. I mean, it's a it's
it's just it's a it's a small burger. I'm sorry.
It's in Norwood. It's on the other side of one
twenty eight and so it's in Norwood Center. I first
went there, I don't know, twenty five years ago, and
so Lewis Burger is you know, it's a modest burger
and a nice roll. But then it's got a slice

(01:26:56):
of ham, it's got some mao, and it's got some
egg salad and tomato, and you think, yeah, geez, I
don't know, egg salad. It's very very good. Yeah.

Speaker 1 (01:27:06):
I have had that and when I first heard about it,
because I know they've been doing it. Oh, I think
that they've been around probably over one hundred years. Yeah,
and they started doing this, they think back in the
nineteen forties. And they have no idea who invented it,
who came up with the idea putting egg salad on it.

Speaker 3 (01:27:23):
But you know what it works, yep, yep.

Speaker 6 (01:27:27):
It has a really good mouth seal and it tastes good.

Speaker 5 (01:27:30):
Yeah.

Speaker 6 (01:27:31):
I remember again. I went in there with a guy
and he said, I try it, and that's an egg
salad burger, you know, all right, and take one bite
and I said, wow, this is good. And I think
that dai ate two of them.

Speaker 1 (01:27:43):
Yeah, well, that's what happens when you find something really
really good and they put out. They do a good
product over there, and it's two sides of the restaurant.
One is the original, so it's kind of like more darker,
it's more of a bar atmosphere. And then I think
they only open up the side to the right at night.
And there's even an outdoor patio and there's a kitchen

(01:28:04):
oven right there right in the middle of the restaurant.
So you can see them putting out the pizzas, and
they have great burgers and great food over there. Their eggplant, too,
is stacked up on their plates.

Speaker 3 (01:28:15):
That's something interesting.

Speaker 6 (01:28:16):
Interesting. So anyway, I've seen the I've seen the if
you will, the dining room. I've only been in the
bar and myself, you know, for at lunchtime kind of thing.

Speaker 1 (01:28:25):
Yeah, that is true. They've been around forever. Lewis Is
in Norwood, a great, great place to go out in experience.
Thank you for your phone call. Let me take a
break here, will come back with more phone calls. Best
Burger is the topic on this Best of Sunday. Play
back some more calls in just a second. The Phoenician Restaurant,
they're located at one ten twelve ound for Street and Hayward.
That you're gonna find for some more importantly they have

(01:28:46):
they have that three pound big stuff lobster with the
famous Phoenetians walnut stuff and that is so good.

Speaker 4 (01:28:53):
You know.

Speaker 1 (01:28:53):
They run out of three pound officers during the summer
a ton of times. Yeah, you got to be patient.
But you can also enjoy that walnut stuff. And on
top of their big suck shrift. The Phoenician Restaurant Root
one ten twelve out.

Speaker 15 (01:29:04):
The streets in Hapril, hot and sassy. We canvite three
do with Scott Whitley. We're all about the food, baby.

Speaker 16 (01:29:17):
It's time to enjoy the summer on our patio and
savor the flavors of great food at Bailey's Sip on
refreshing cocktails and indulge in mouth watering dishes like our
famous slow roasted prime rib, seasoned and cooked to perfection.
Join us for enticing food, flowing drinks and good times
on our patio. Come join us at Bailey's Bar and
Grill on Root one nineteen in Toowsand.

Speaker 1 (01:29:39):
Hey everybody, it's s Gott Whitley from Wicked Bites TV,
which is on nesson the New England Sports Networks Saturday
mornings at eight thirty and Sunday nights at ten p m.
Now we travel the area looking for some of the
best food dishes around and you are so lucky in Aslam,
you have one of our favorite spots in all of
New England for ramen noodle dishes. It's called Door Gone Eat.

(01:30:00):
It's located right in that shopping plaza at one West
Union Street in Nationhaland, and it's owned and operated by
a good buddy of mine. His name is Chef Allen Macintosh.
Now he is a huge food He has traveled the
world experiencing ramen noodle dishes and he has brought the
best right to his spot right there in Ashland. Doragon Eerie.
Remember that name, and if you want a little bit

(01:30:22):
of hell fire ramen noodle dishes, well they have that
as well. And don't forget about their chicken wings. Their
chicken wings were named the best in all of Metro West.
So whatever you do, come experience the great Romen Noodle
Dishes and cuisine at Doragon Eatery, one West Union Street
in Ashland.

Speaker 15 (01:30:40):
Wicked Bites Radio. We're all about the food.

Speaker 1 (01:30:46):
Yeah, this Wicked Bites Radio on this Sunday Morning, Best
of Sunday. We're gonna get right back to the phone
calls right now. We're going to go to Peter in andover. Hey, Peter, thanks,
thank you for having me, Thanks for calling in today.

Speaker 6 (01:30:59):
Welcome.

Speaker 24 (01:31:00):
I really enjoy a burger the Tavern in the Square,
which is several of them, you're probably familiar. The one
is Wolburn, one is Burlington. I think this one in
downtown Boston. Yeah, and they're they're large, and they're it's fresh.
The buns are great. You can get different sauces with them.
You can get a a veggie burger that's handmade over

(01:31:23):
there too, which or a turkey burger which are really
excellent and they're all handmade. They're not frozen, but The
burgers themselves are huge with get them with bacon if
you want it. This a nice piece of large, crispy bacon.
I've always I've always had a good burger. It's one

(01:31:46):
of my favorite spots for them.

Speaker 1 (01:31:47):
Now have you have you tried their? Are the turkey burger?

Speaker 6 (01:31:52):
Yes? They have?

Speaker 3 (01:31:54):
And what what do you think of it?

Speaker 14 (01:31:56):
It's it's lot. First of all, it's large, if that's important,
but it's more importantly it's fresh and made. Uh, and
it's spiced, and it's you know, it's not a frozen
flat burger. They n make them and uh, and they're
they're really delicious. I actually have the time get the
turkey burger. I'm not sure it's much more healthy than

(01:32:17):
the regular burger, but I know it is probably a little.
But they're so big and juicy that sometimes you you
forget you're eating turkey.

Speaker 1 (01:32:26):
Right and right because it has that consistency anyways, uh,
and I agree. I remember one time I had on
a cruise ship. This is before those those I don't
know forgever they called a beef the can't believe it's
beef type of things where they did the beef saush too.
So I had a vegetarian burger, and I loved it,
but I would say it wasn't a burger. And now
I know they're having meat substitutes that actually have that

(01:32:49):
feel of meat. So but I think a turkey burger
because I like turkey tips. Anyways, I would like to
try that.

Speaker 24 (01:32:56):
And this is tender and juicy, and they're the frozen ones,
aren't that great? Bees are hand handmade in there. In
there you know thick, so you you really And plus
the the buns are excellent there. The bacon is excellent
if you're like that. And they've got all sorts of
toppings you specialty burgers you can put on there. I
always had a good burger there. That's probably my one

(01:33:18):
of my favorites.

Speaker 1 (01:33:19):
Yeah, TA have it on the square And I know
there there's locations all over the place, and I let's
see if I can find locations. I got allstin Burlington, Cranston,
Rhode Island, East Granite, Trode Island, Framingham, Littleton, Lowell, North Station, Shrewsbury,
South Station, Tingsboro, West Hartford, Connecticut, Wooburn, and then in

(01:33:41):
rent them. Uh, they have grown, they have grown over
the last couple of years and and I get and
I know the Burlington location has a lot of of
the that beautiful area that comes right in because they
could open up all those the garage doors and let
it come on in. It's it's it's just nice to
sit dying like that. Yeah, and the patios are gorgeous

(01:34:02):
as well. Tab it on the square. All right, thank
you very much for your phone call.

Speaker 5 (01:34:06):
Tom.

Speaker 1 (01:34:07):
Let's go to Rutland next and we're going to talk
with Peter. Hey, Peter, welcome to Wicked Bites.

Speaker 4 (01:34:13):
Good morning, how are you.

Speaker 1 (01:34:14):
I'm doing exce on, Peter.

Speaker 26 (01:34:16):
All right, I'm gonna I've called you a few times.
I'm out this way out said, you know, you probably
recognize my voice.

Speaker 2 (01:34:22):
But there's a there's a place out here.

Speaker 26 (01:34:24):
It's been here forever well still four corners and it's
on Route one twenty two as you're coming out of
Worcester and you go through Paxton get into Rutland at
the corner of Barry Taxton Road and Pleasantdale Road, and
it used to be a little hole in the wall.
They moved it maybe about twenty years ago. Family operated

(01:34:45):
place and it's it's like the old road side place
from the fifties.

Speaker 1 (01:34:49):
We can go in.

Speaker 26 (01:34:50):
You can get a hamburger, you can get a hot dog,
you can get seafood, french fries, onion rings.

Speaker 2 (01:34:56):
Taco salad.

Speaker 26 (01:34:56):
It's just got a big, big menu and they know
they serve a pretty good burger. And then you know
the food there, very good seafood, scallops, very good clam chowder.
And it's like you wouldn't even know it was there.
You drive right by it because it's kind of it's
off of one twenty two in a little parking lot

(01:35:17):
surrounded by trees. But the place is always packed. There's
always people in line. They serve ice cream, and it's
a it's a really good place to get a burger
or frizer.

Speaker 5 (01:35:27):
You know.

Speaker 26 (01:35:28):
It reminds me something that we used to go. And
I'm getting old there, I'm in my mid sixties, and
there used to be a franchise chain called Hawkeye Hamburgers
out this way. I think they're still down in Connecticut,
And uh, it reminds me of that old that old will.
You walk up to the window and the people inside
peer out the window and they take your order and

(01:35:48):
they give you a little tag, and then they call
you on a speaker and you pick up the stuff
and it's it's pretty good.

Speaker 1 (01:35:54):
All right. So it's really an unassuming little place. And
that's what Still it's called. Iill four Corners. It's on
Barry Paxton Road in Rutland, Mass And they do great burgers.
And I also see and I don't know if this
is a special, Yeah, I guess it was a special.
That week. They also did like a sausage stacker. It's
hot Italian sausage and grilled onions and peppers, American cheese

(01:36:17):
and spicy brown mustard all on a burger bun. That
was That was one of their specials that they do.
So they I guess they have a lot of specials
as well.

Speaker 6 (01:36:26):
They do.

Speaker 26 (01:36:27):
And it's a big, big place in this area. I mean,
Rutland's kind of it's not so small. I think I
knew here. It was two thousand people in town. Now
it's like ten thousand and growing.

Speaker 5 (01:36:37):
Wow. Yeah, but a lot of people stopped there.

Speaker 26 (01:36:40):
It's a favorite around this area.

Speaker 3 (01:36:42):
It's always packed, all right. Still four Corners.

Speaker 26 (01:36:46):
It's family operated business run by the same family. And
you know what, You can even get a beer there.
You can get a fier and you can get a
beverage there.

Speaker 3 (01:36:54):
So it's pretty good, all right, perfect, all right.

Speaker 1 (01:36:56):
So if you're in the Rutland Mass area and you're
looking for ace for great burgers, it's some great food.
It's unassuming, but that's a place that you would like
to get. It's called Still four Corners at two two
four Barry Paxton Road in Rutland, Mass. Peter, thank you
very much for your phone call. Well that's gonna do
it on this a Best of Sunday. Can't believe the

(01:37:18):
two hours have already gone by. I'll be back next
Sunday taking your phone calls. Today's show is brought you
in part by the good folks over at Richie's Slush.
Now's a great time here to enjoy a great Italian
ice and Richie Slush is nothing finer you find it,
especially supermarkets and at a lot of ice cream stands.
Richie Slush also brought to you by Mike Payne at
Northeastern Fence in Supply Company. Six acres of inventory over there.

(01:37:41):
They're located in Saugas. That's why homeowners and fence contractors
they all depend and rely on Mike Payn in Northeastern
Fence and Supply company in Sauga. All right, that's gonna
do it for me. Back next Sunday. Have a great day.
Everybody keeps from heiling. Bye bye