Wicked Bites Radio Show: Sunday, January 5, 2024

Episode Transcript

Speaker 1 (00:05):
Well, welcome in everybody. This is God Whitley and this
is the first show of the new year, and we're
here for the next two hours. We'll be taking your
phone calls in just a second. So welcome to twenty
and twenty five. And this is Wicked Bites Radio on
Sunday morning here on the talk station WRKO again till
twelve noon. Today we're going to open up the phone
lines and today's topic I hope you can help me

(00:28):
out with. I'd really love to find some of these
hole in the wall restaurants that are out there, these
hidden gems that are so special to you, that are
in your own local community. That way we can find
out about them and who knows, maybe we'll feature them
on the television show to Wicked Bites TV. So that's
our topic today coming up in just a little bit,
all right, So I'm going to let you be the

(00:49):
food critic of course, open lines for you to praise
or zing from pizza to gourmet. That's how the show works,
all right. And again I guess we're going into like
forty eight years of the restaurant program. Now, hard to
believe forty eight years. That's Howlong the show has been
going on, and it's all thanks to folks just like

(01:11):
yourself to go out there and find these great restaurants
and share them with the people that are, you know,
listening to the program. Because without you, you know, we
can't do what we do. I mean, that's the most
important thing, right it's the audience out there. You're keeping
us abreast of all these great restaurants, and there's so
many of them, and they change so frequently and so fast,

(01:33):
it's so hard for us to keep up on. That's
why I look for your assistance to find these great restaurants.
All right. So again, that's gonna be our topic today,
hidden wall, holding the wall, you know, hit, I guess,
hold the wall, Little restaurants, hidden gems. That is our
topic here on the Restaurant Program. And the number to
call is eight eight eight four three four sixty four

(01:56):
sixty four. All right, a lot coming up on a
TV show. We're in the process of filming some brand
new episodes for the new year. We'll let you know
about what we're doing in just a little while. And
we're always looking for help and assistance too. I know
one show we're going to be doing coming up in
just a couple of weeks that we haven't even really

(02:17):
just started to film segments yet. So you could help
me out with this as well, finding great places that
are for restaurants that are like pizza places, and I
guess they don't have to be I'm making you pizza shops.
I'm always looking for great pizza shops on the program today,
so I could feature some of them on the television show.

(02:39):
And I'm also doing a special show on subs and
sem which is I guess delis would fall into that
line as well. So if you got some great suggestions
places that we should definitely feature on the TV show, please,
by all means call in and let me know on
today's program, all right, because it would really I wan,
it'll make my job a lot easier, right, you know,

(03:00):
tell me about all these places in your community, because
I do travel, and I go the hundreds of restaurants
every single year, but I still can't keep up on
every single area. Sometimes the smaller ones are harder for
me to really find and know what's going on because
there's less people that go to them, you know, but

(03:21):
they have a loyal following may they've been doing it
for many, many years, but they don't have, you know,
as much attention because the word doesn't spread around as
much because there's less people to go. I love those places,
and I love featuring them on the television show. Where
they aren't in New England. They could they could be
in Boston, they could be on the Cape, they could
be up in Ski Country that's fine, or up in Maine.

(03:44):
We're always looking for great suggestions. All right, here's the
number to call. Eight eight eight four three four sixty
four sixty four. That's eight eight eight four three four
sixty four sixty four. Again. I do stream the radio
show live up on Facebook, wikipbites TV up on Facebook.
And I see Donna has already chimed in. She said,
Renos in East Boston has the best pasta. You know.

(04:06):
Renos is one of those places that you fall in
love with. I would put this into a category of
a little hole in the wall restaurant. It probably has
about maybe they could cram in forty That might even
be more than they could cram in there. And before
they open up, there's a line outside. I think they

(04:27):
only open up for dinner. I'm not one hundred percent
sure if it's just during the week they open up
for dinner, or if it's just all the time and
it's family run, a lot of family members are in
there and they turn out portions that are mind blowing. Yeah,
at Reno's just absolutely mind blowing. If you have not
been there to experience for yourself, you need to go,

(04:48):
you know. And it's one of those places too that
I don't know how many years They've been around a
long time right in East Boston Renos, but they have
folks that will travel every weekend, like up to an
hour just to go in there because it's their favorite spot.
And that is such a unique, unique place. I would

(05:10):
call that one of those places you can't live without,
you know, in New England because it's so unique and
so many people have been there throughout the years. It's
not too far from the airport, but it's a small,
small place. I don't even know if they take reservations.
I remember when I was there, the portion sizes are
a little bit out of control, and I mean way

(05:31):
out of control there. They had a chicken parmesan that
was falling off the plate and there's no way on
most of their meals you could finish them, you know,
you're going to bring them home, so at the same
sigh sense, it becomes a great value too. It's Reno's
in East Boston, so that comes from Donna up on
our Facebook page. Donna, thank you very much for chiming

(05:53):
in right off the bat. But again, hidden hole in
the wall places, those are the ones I'm really looking
for on today's program. Unique places. What makes them so
specials is a unique dish. Maybe there's some folks that
you love there. Maybe it's set with an atmosphere that
is truly on peril and different than anywhere else, or

(06:13):
it's just falls into that category. As small, small, small dining,
they generally family run restaurant, and they work so hard
because they were overheads even with a small restaurant, is
so high, and their profit margins are so low, and
with with little turnover, it's hard to make a lot
of money, if you know what I mean, to even
higher more staff. But I love to hear about those

(06:36):
places all right. Eight eight eight four three four sixty
four sixty four is a number. That's eight eight eight
four three four sixty four sixty four. Carol's going to
take your name and address off air, because that's how
we do award some diner gifts today get stud callers
at random on the program today. I do some of
the beginning of next hour and then right before the
show ends, So I got several chances for you to

(06:59):
win on the program, all right, and plus your appraisers
in that's how the show works. From pizza to gourmet
eight eight four three four sixty four sixty four right
Flipo's at the North end of Boston. I was there
not too long ago with the Wicked Bites cast. My

(07:20):
dad showed up, My dad and Mom were there. We
had a great dinner with the whole crew there in
that back room on that first floor, and of course
just sitting down talking with Filipo, who just got back
from Italy. It was always the special time of year
for us because I always loved right around the holidays
the head on in to Felipo's and really celebrate, you know,

(07:42):
the past year with the cast and crew of the
television show and just enjoy great food. I mean, that's
what it's all about. And I always find it. The
best time is to go there is right after Flipo
gets back from Italy, because he always comes with extra gifts.
Like chocolates and stuff like that, so it's always fantastic. Then.
Of course it's authentic Italian. That's what you're gonna expect there.

(08:03):
But the atmosphere is like no other. Every inch of
the restaurant, even the ceilings, is decorated all by Filipo himself.
Filipo's one of those folks that you know, he never
he never rests, you know, he's always doing something at
his restaurant. And I'm sure you'll probably see his sun
Philip there as well. Just work in the restaurant. Even Adam,

(08:24):
his wife Annam, will be there. It's Felipo's. It's on
the gateway of Boston's historic North End. They're opened seven
days a week for launch at dinner. I would definitely
go in there and enjoy some great food there. I
like their Boston Garden, which is that vial parmesan that
I talk about with that thin layered eggplant on top
of it, is so so good. If you're looking for
a great place for pizza today for the games this afternoon,

(08:45):
Pearl Street Station and Balding is the place to go.
The restaurant itself is set in an old train station
that was built back in the late eighteen hundreds, I
think eighteen ninety eighteen ninety one, somewhere in that timeframe,
and they still have the original slate ceilings there. But
when you walk in, you're gonna notice the fireplace. It's

(09:05):
like three stories and they'll have the date right on
it where they open up that train station. Now the
train doesn't stop by, but it rumbles by the tee
every five minutes or so, so it still gives you
that feel. Just go in there and expect comfort food. Right,
you can get pizza and bring it home if you
like to do that. They get their own takeout window
even before you walk into the restaurant. You can grab
the pizza, or you can sit down and watch a

(09:26):
game because every game is on their television sets there,
and you can sit in there kind of like their
main area where they got a wall of television sets,
and just to enjoy some great food. Like they're for
height ice cream. It's the size of your head. It's shareable,
you know, for the whole table. Oh, if you want
to share it. Right. Pearl Street Station fifty three Summer
Street in Malden, all right eight eight eight four three

(09:48):
four sixty four sixty four is our number. Come on, folks,
I'm looking for hole in the wall restaurants on today's program.
If you can help me out with Deli's. Love to
hear about some of your favorite deli's out there and
pizza shops because I'm working on some upcoming television shows.
All right, eight eight eight four three four sixty four
sixty four. We'll kick things off the first call the

(10:09):
new year. We'll go to John and Lowell. Hey, John,
welcome to Wick of Bites.

Speaker 2 (10:13):
How you doing.

Speaker 1 (10:14):
I'm doing excellent, John.

Speaker 3 (10:16):
Yeah, this is off the subject. Uh, I just want
to give a shut out to the butcher boys.

Speaker 4 (10:23):
Yeah.

Speaker 3 (10:23):
We went down there to get all bull him. I
told my brother broke me down there, and I said,
well we better go early. We get down there, we
pulled in. How do we get into the pocket line?
But we managed to get a pocketing space right by
the door we go in. The line was from one

(10:43):
end all the way to the end of the building. So wow,
I'm handicapped. So I send my brother out there to
stand of the line, so he gets probably halfway. I
decided to get out of the car and I went
there's a bench right by the I went and sat
on the bench with my cane, and this lovely lady

(11:05):
cob out the works there and she says, can I
help you? I says, yeah, I'm just here to pick
up my ham. Oh come right. I went and right
right over the to get the biggest one. We had
the twenty pound ham, and we made a bowl dinner
and it was the best ham I ever had. Don't
haply any fat on it. We made with the panatoes

(11:28):
and the spinach. Uh and uh we usually used to
get in that market basket, but you get it there.
There's a lot of fat on it. But like I said,
I want to shut out to the butcher boys. And
then that woman they come out with.

Speaker 1 (11:41):
This, Yeah, John, that's not too far from my house
the line. Yeah, I'm there probably once a week grabbing
some stuff at butcher Boy, which is one in North Andover.
And uh yeah, especially during the holiday season that parking
lot is and they mess up the traffic under one

(12:02):
twenty five, so many people are going in there.

Speaker 3 (12:06):
Yeah they have they have to have police offices there
so much traffic.

Speaker 1 (12:10):
Yep, they definitely do. But it's a great it's a
great you know butcher you know of course they know
your name when you walk in. I mean, that's that's
all part of it. Like a family butcher shop that's
been around for a while. But they have a lot
of specialty items in there, and they have a lot
of their meal to go program there as well. You

(12:32):
could grab you know, you could grab a lot of
different items you could have, you know, just the heat
up of the microwave. Stuff like that. That completes, you know,
it makes it easy if you especially were running lake
just want to have a good dinner, like check they
had a a turkey dinner my wife picked up the
other day with the stuffing and the mashed potatoes was
so good.

Speaker 3 (12:53):
But that's that's where to go. If you want to
boil a dinner, make it boiled in with the ham
and that oh unbelievable.

Speaker 1 (13:00):
Yeah all right, the butcher boy. Yeah yeah, well it
sounds like you got a lot laught. I mean, how
many people does it take to eat at that big
of a ham?

Speaker 5 (13:11):
Four?

Speaker 1 (13:12):
Four people?

Speaker 3 (13:13):
What fun? What I want to do is that night
take it out of refrigerator. Stop picking at it. Yeah
you know, you know he's a refrigerator. Oh out of
this world.

Speaker 6 (13:22):
Yeah, as good as my mother.

Speaker 3 (13:24):
I made it almost as good as my mother.

Speaker 1 (13:26):
Yeah, yeah, yeah, all right, that's a big praise. And
for the Butcher Boy in North Andover on Route one
twenty five. OK, John, thank you very much for your
phone call and the first call of the new year too.
On the program, so the Butcher Boy and people, we

(13:47):
talk about food, so we do talk about the butcher
shops and stuff like that. We let people call in
about them as well. I mean, there's so many great
butchers out there, butcher shops that are U specialty places
you can't get at the large supermarkets, if you know
what I mean. I can think of one like Alpine Butcher.
I know they they are located in Low They handle

(14:10):
They carry a lot of Boston salad and prepared foods
products like their Asian macaroni, Asian noodle that they have
I love that side dish. But they have their tricolored
tortellini and they know that. Alpine Butcher try to stay
local with all their products, but great, great products and

(14:31):
that's what they want in at their butcher's shop. And
they have been working and have a large line of
Boston sound and prepared foods products there you'll see them
that you can easily pick up from their potatoes to
their coal slaw and everything in between there at Alpine Butcher.
Plus I know Alpine Butcher, they have a lot of

(14:53):
their specialty steaks and they will age a few of
their steaks. They're not cheap, I'll tell you that, some
of the steaks that they have there, but boy, they
are so good. They're like marinate them and they wrap
them in this I don't know how you describe it.
It's almost like they they pour whiskey on top of

(15:16):
this big gauze and they wrap up their steaks and
they just let it soak in for I don't know,
like thirty forty five days, something along that line. But boy,
you get a steak like that, you can remember it forever.
So that's Alpine Butcher and Lowell. That's another great one.
I love to hear about butcher shops too, because we
have so many great ones throughout New England and it

(15:37):
gets tougher and tougher for a lot of these local
butcher shops that compete because these big supermarkets. Not that
there's anything wrong with these large supermarkets, they're able to
get food in at a cheaper cost and a lot
of people will go there. I mean a lot of
them do a pretty good job now, but it's nothing

(15:59):
like going to that local butcher, right and you know,
grabbing their products because they and you know that it's
them that they personally you know, they're marinated their steak
tips or whatever it may be there and they select
their steaks, so you know their steaks are fine. And
they also are great about tony how to cook it right.

(16:20):
You know, their wealth of knowledge and they probably know
your order when you walk in, all right. So that's
a great opening call for twenty twenty five for the
Butcher Boy in North Andover on our Facebook wickabytes TV
on Facebook can rights and you know I love hot dogs.
You know I have been to a lot of hot
dog places. We featured several of them on the television show.

(16:42):
He says Supreme hot Dogs in Groton, Connecticut says Hi, oh,
he's from a Supreme hot Dogs boy. I wish you
could send me a few right now. He's originally from
Hayrol and he loves the butcher Boy. So Ken, thank
you very much for chiming in on Wicked Bites TV
up on Facebook. And I also saw that see if
I can find it.

Speaker 5 (17:01):
Bill.

Speaker 1 (17:01):
He says he's going to the Old Warthen House and
Lowell today for lunch, and that has a lot of history.
The Old Warthen House in Lowell. I pretty much I
think they're raven, right. I don't know if I have
to tell you any more than that, you know Edgar
Allen Poe right, it was sort of like themed. I

(17:22):
think he went there at one time. I'm trying to
remember the story because we featured Hi about well about
three four years ago on the TV show and talk
about a hole in the wall place the Warthen House.
They've been around for I got to say about one
hundred years. It has to be the oldest bar in
all of Lowell, probably one of the oldest bars north

(17:45):
of Boston. You know, that's how long it's been around.
And you know, it's dark inside, you know, and it
gives you that bar feel. But their food that they
turn out is pretty good, it really is. And they
have this little tiny kitchen, little tiny kitchen, you'll see it.
It's it's right next to the you know, the bar countertop,
you know, and it's just tucked into a little corner.

(18:09):
But they turned out some delicious food there at the
Worthing House, so I'd recommend that. I mean, that's a
great little stop you know today. I know, Phil, you're
gonna love it, all right. Eight eight eight four three
four sixty four sixty four is our number. Just looking
for specialty places out there, if you can help me out.
You know, I really don't have much of a topic
hitting gems. I'd love to hear about as well. Eight

(18:31):
eight eight four three four sixty four sixty four. That's
eight eight eight four three four sixty four sixty four.
And again, if you've never called the show before, you know,
I hope you chime in at least go over to
our Facebook page wikabites TV on Facebook. Make sure you
like it and tell your friends all about it too,

(18:53):
and comment especially on the live feeds because I do
like to look at those from time to time on
the radio show and let people know, you know, what
people are thinking about up on our social media. Right,
that's Wickedbytes TV on Facebook. All right, here's our number
to call. Eight eight eight four three four sixty four
sixty four is our number. A right rare coins at

(19:15):
a Hampshire and Warren Mills. He brings you this portion
of Wicked bites. I don't. I'm trying to figure out
where the markets are going, you know. In twenty twenty five, Yeah,
it seemed like right after the election we had a
little bit of a bump right in the stock market,
but that seems to have settled back and pulled back.

(19:36):
But I noticed that gold and silver prices, it kind
of hold it on. And if you're thinking about buying
gold and silver, and I know you hear a lot
of people talk about that on television and on the radio.
But one person that I have personally bought stuff with,
the person that I trust is Warren Mills Rare Coins
of New Hampshire, and he also sells and buys rare coins.

(19:59):
So if you're on a rare coin collection, that might
be a great time to sell, if you know what
I mean. Called Warn Mills. He pays some of the
highest prices. Yeah. But as far as buying gold and silver,
he went to NASA, the Space Agency, and he purchased
this the equipment that looks inside the coin or bar
to make sure it's pure and real because counterfeiting, according
to Warren, who has forty years of experience, you can't

(20:21):
tell by looking at or even holding it anymore. I mean,
you can't tell. That's why I went to NASA. He
reginally bought one piece of equipment and he started doing
appraisals for banks and he was finding a lot of
fake coins out there, and a gold coin that's fake
could set you back what twenty three hundred bucks minimum.
He has now three pieces of those equipment. So if

(20:43):
you bought gold and silver the last couple of years, right,
because Warren is we were saying over the last couple
of years, that's when counterfeiting has got to that next
level and you want to arrest easy. He'll look at
it for you free of charge. All right, Warren Mills
Rare Coins of New Hampshire eight hundred two two five yes,
seven six four. That's eight hundred two two five seven

(21:04):
two sixty four. And make sure you tell them that.
Scott from Wicked Byte said, Hi, Okay, I'm gonna actually
see Warren in the next week or so. Uh, we've
just been playing tag a little bit over the holidays.
All right, let's get back to the phone calls eight
eight eight four three four sixty four sixty four. Let's
go to Brighton next and we'll talk with Glenn. Glenn,
welcome the Wicked Bites.

Speaker 5 (21:22):
Welcome. I wish your wife. I happy. You're a very good,
friendly person.

Speaker 1 (21:26):
On the phone, she said, thank you.

Speaker 5 (21:29):
Oh yeah, my favorite hole in the wall. It's been
around since nineteen sixty two, and that's Pinos Restaurant in
Cleveland Circle.

Speaker 1 (21:39):
All right, tell me about it. I'm not familiar with them.

Speaker 5 (21:43):
Well, they're right next door to eat, so I'm out
there less. I'm back in the eighties. Say well, Cours Daily. Oh, Pinos,
it's been around since sixty I don't. I mean they
they opened like ten in the morning until I think
it's well before COVID it was midnight or one in
the morning. But now they're closing at eleven. I don't

(22:04):
know quite why, but they even though COVID is pretty
much over, they.

Speaker 1 (22:08):
Just yeah, well, it's it's not it's not them. I'm
sure they would go back to their original hours if
they could. What we have noticed, and I'm talking about
we people that I talked to in the restaurant community
out there, it's more that the people have not returned

(22:29):
to their old habits. So they're basically, you know, they're
wrapping up shop. A lot earlier than they used to. Yeah,
so that's the only reason.

Speaker 5 (22:41):
Yeah, the restaurant I go out, Neil tell me the
same thing that the people don't want to They got
spoiled working at home and they don't want to come back. Yeah.

Speaker 1 (22:51):
Yeah, I think that's some degree may be true, but
I just think that that. I guess we would change
in that three two three year period, and our dining
habits have changed. A lot of restaurants say, you know,
they used to get you know, two three turns on
a Saturday night. Now it's one, one or two turns

(23:14):
and that's it. Uh. And and I've seen it, if not,
I've seen it at so many places. There are very
few places that stay open late. I know that there's
a place out in Sharon mc morgan's Irish pub and tavern.
I think they stay open till like one am. But
I can't think of many places that that do it

(23:34):
because the client tell it just won't be there. The changed,
totally changed, totally changed, you know, which which which is
really you think it would have come back?

Speaker 5 (23:47):
You know?

Speaker 1 (23:47):
And I know Jim Deetz, who owns the Loft Restaurant
and Joe Fish Restaurant in North Andover saw that and
what he decided to do during the summer. An he
did it for like, I think, maybe a year period afterwards.
He's not doing it currently, But what he was doing
was half price on lobster rolls after eight pm, just

(24:09):
to get people back in the restaurant after eight pm.
And he was doing it seven nights a week. At
the Loft, they he was doing half price on burgers
at the time. So it's still the people haven't returned
as far as the late night is eating that. They
seem to be getting out and going home or doing
something else.

Speaker 5 (24:29):
Yeah, well you were asking me about Pinos. They have
cappuccino and they have espresso. They have dinners, you know, spaghetti, meeple,
you know rabio, I mean Lazania. They have subs. They
have a great tuna melt sub m that's my seed.
That's the one I love.

Speaker 1 (24:46):
Yeah, I like to. I haven't had a really good
tuna melt in years. That used to be one of
my go to items when I was a kid. I
love that.

Speaker 5 (24:53):
I had one last night.

Speaker 1 (24:54):
All right, So Pinos is the place to go and
where are they located again?

Speaker 5 (25:00):
Oh, They're on Beacon Street and Cleveland Circle. Next to
Eagles Tilly. Okay, the next next to the Cleeve when
a circle hardware between the hardware store and Eagles Tilly.

Speaker 1 (25:11):
All right, and that's a.

Speaker 5 (25:12):
Great nineteen something. I don't know the exact address.

Speaker 1 (25:15):
All right, I have it at nineteen twenty of Deacon
Street in bright Pitt. Yeah, all right, thank you very
much for your phone call, Glenn. Happy New Year, by
the way, Happy New Year two too. All right. Eight
eight eight four three four sixty four sixty four is
our number. I'm gonna take a quick break here. We're

(25:36):
gonna come back on the other side. We got some
open lines for you to be the food critic on
today's program. Eight eight eight four three four sixty four
sixty four. And again I'm looking for hidden gems. I'm
looking for Deli's, you know, anything food related on today's program.
Eight eight eight four three four sixty four sixty four.
All right, I'll take a quick break here for the news.

(25:56):
You're listening to wicket Bites. Yeah, you'll listen to wigabytes
Radio on the talk station w r KO Sunday mornings
ten to twelve. And now don't forget we're here Saturday
nights from five to six pm Wikibytes at night too,

(26:19):
where we talked with a lot of restaurant tours and
people going basically people putting on some events out there
too in the city or wherever they are, New England,
whether it's a maple festival or something along that line.
I also like to keep up and find out what's
going on, so we could entertain and inform the listeners
out there on the radio show. That's Wickibytes to night

(26:40):
Saturday nights here on WRKO. You know, I was just
watching during the break here up on Facebook where I
stream the radio show live on Sunday mornings, and again
you could watch it back, so if you miss any
of the program, you can always go back and and

(27:00):
you'll catch up with it, you know, whatever you're missed.
And I like to tag a lot of the restaurants
to get mentioned on the radio show as well. It's
that way you could just click on it and get
all that information about that restaurant and you can go
out and try these restaurants. And when you do, when
you go in there, please tell them that you heard
about them right here on Wicked Bites. I'd really appreciate it, right,
Maybe that could help the show last for another fifty

(27:21):
years right by going in and talking to these restaurant
tours and tell them what we do here. Every Sunday
we let the folks call in, where not the food critics.
It's more that you tell us about your dining experience.
You know, I love comfort food, I love hole in
the wall places. I love hitting gems, so those are
some of my favorite places. But I love a great
hot dog stand, a great deli. You know. I go

(27:42):
to fancy restaurants from time to time, but you know
that's not my or to go that often, if you
know what I mean. You know I enjoy them, but
you know I I'd rather go to a hole in
the wall a lot of times. So that's what we're
looking for in today's program. But during the break I
was watching, we don't run the newscast up on the

(28:05):
up on the internet, up on our social media or
Facebook page. We run features from the television show that
aired yesterday on nessa New England sports network at eight
thirty in the morning, and one of the segments we
just aired was Katrina. What is Cusina? Cusina which is

(28:25):
located in Peevity. It's a Greek restaurant. You remember the
Folks and Brothers restaurant. This is the restaurant they when
they closed that down, they open this place up and
great food. There are really good food there. And I
was just thinking about, you know, Greek restaurants. Not a
lot of them get mentioned on the radio program, but

(28:46):
a lot of people really it will travel such a
great distance to go out and find those great Greek restaurants.
So if you know some places on the program, I
would love to hear about it as well. Eight eight
four three four sixty four sixty four is a number,
that's eight eight eight four three four sixty four sixty four.

(29:09):
And again today's show is brought to you by Northeastern
Fence and Supply Company, my good buddy, Mike Payne, and
they are located in Saugust was six acres of inventory.
All right. Back to the phone calls, we go at
eight eight eight four three four sixty four sixty four.
Nancy and Norwell, you're next on Wicked Byes. Good morning, Nancy, Hi.

Speaker 7 (29:25):
Good morning. I'm calling about Charlean's Backery. It's in West
Roxbury Parkway in the Chestnut Hillary area of the city
and they offer a great cinnamon raisin print.

Speaker 8 (29:40):
Yeah.

Speaker 7 (29:41):
I mean, so if you're interested in making a great
French toast, they offer that in other bakery goods. So
in next door there's a Chinese restaurant Demander gun and
located right in the same location. So there two for

(30:01):
the price of one for my club today you get
to wow options to try.

Speaker 1 (30:06):
Well, let's talk about the bakery. Have they have they
been there for a long time?

Speaker 7 (30:11):
Yes, Yes, they're excellent. They have all kinds of good desserts, excellent,
excellent places. A bakery offering breads, cakes, pastries, dairy for you.
Options great, great and easy packing, easy packing.

Speaker 1 (30:28):
Location all right, in the name of the name of
the bakery again.

Speaker 7 (30:32):
Cheryl Ian's Bakery.

Speaker 1 (30:35):
Cheryl Ann's Bakery. All right, I'm gonna have to check
them out. I'm not too far. I always I love
great bakeries.

Speaker 7 (30:41):
Yeah, terrific.

Speaker 1 (30:42):
Yeah, when you find it's it's one of those places
when you find a great bakery and I think you'll
know what I mean if you drive by it, it's
hard not to want to stop and just go in,
right because I have great Yeah.

Speaker 5 (30:56):
Yeah.

Speaker 7 (30:57):
Next door over is a Deli sandwich too. It's a
great strip to try sandwiches, tiny food and get your
big goods.

Speaker 1 (31:06):
Right And where are they located again?

Speaker 7 (31:09):
Right here it says ten ten West Roxbury Parkway, just not.

Speaker 1 (31:13):
Hill, all right, ten ten? All right, I'm gonna have
to check them out because I love great bakeries. And
there when you have a great bakery, you know it's
the lines never stopped, that people are there all the time.

Speaker 9 (31:28):
Right.

Speaker 7 (31:28):
I have another suggestion if you're going to be in
West Rocksbury, I'll give you another one. Sure, sugar Hill.
And it's right in Sinistry in the center of Wesbury too, Okay.

Speaker 1 (31:42):
All right, And that one's that's I'm not familiar with
sugar Hill. Tell me a little bit about them.

Speaker 7 (31:47):
Oh, they're connected to a deli that has great sandwiches.
And they make brambles and they noted for this in
the city of West Roxbury. They call them brambles.

Speaker 1 (31:59):
And is there a bramble?

Speaker 7 (32:02):
Okay, it's a raspberry sugar cookie.

Speaker 1 (32:04):
Okay.

Speaker 7 (32:05):
They creep with tea and they're the best, the best,
the biggest hit in West Rokesbury. If you go there,
you have to have it like that. The other rest,
the other bakery is known for the cinnamon ram raids
and bread. That's just one item there noted for. And
then there's sugar Hill Bakery. If you're in West Roxbury.
Everybody knows what a bramble is.

Speaker 1 (32:28):
So is that more of a West Roxbury thing or
I just don't know about it.

Speaker 7 (32:35):
Uh, it's West Rokesbury thing, the inner city type thing
in the hood type thing.

Speaker 1 (32:41):
You live in the hood, all right, Well it sounds
to me like that it's a place that I need
to live in, right.

Speaker 3 (32:48):
Right, right.

Speaker 7 (32:48):
It's a great location. If you haven't been in West Roxbury,
you can take a stroll. These nice restaurants in there.

Speaker 1 (32:54):
So shy is let me, let's run them down. That's
that sheryl Anne's Bakery. And you're also talking about sugar
baking company, sugar Hill sugar Hill Baking Company in West Roxbury.

Speaker 7 (33:06):
Yep, that's right on Senis Street, right before you get
to the holding name in wester Rosbury. And they have
a great peastree and also connected to a Delhi. There's
many good locations in them, a small local area of
the city.

Speaker 1 (33:27):
Yeah, you know, I always love a great deli too,
So man, it sounds like you got the best of
both worlds right there, right.

Speaker 7 (33:36):
Yeah, right, have a great day.

Speaker 1 (33:40):
Thanks, thanks for your phone call. Uh you have two
great recommendations. I always love bakeries. That is always my
weakness wherever I go. You know, It's it's so hard
for me to pass up because I've always had that
sugar tooth, like like a lot of us do. Right,
But since I've been on this die and I've lost,
like I probably I got to I even weighed in

(34:02):
because I was away over the New Year's I was
in DC area, in particularly Old Town Alexandria, Virginia. I know,
we weigh in like once a week at Transition Medical
Weight Loss in Sale, New Hampshire, and I have not
weighed in in about well two weeks is tomorrow, and

(34:23):
tomorrow I'm going in for a way in and I
was down already thirty pounds. And I have a feeling
though I was away for a period, and of course
we had Christmas that we celebrated here, and of course
I cooked and we had a whole bunch of new
family members over the house, and then of course going

(34:44):
down the DC area and evening at restaurants. I still
feel I've lost a little bit of weight, so it's
gonna be interesting to find out where I'm going to
come in tomorrow. But bakries have always been a tough
thing for me to pass by. And my sister always
has a lot of desserts of when everybody comes over
for Christmas, right, and she makes this a banana. I

(35:06):
don't even know how to describe it. It's like a banana.
There's way for cookies. There's a pudding that it's all
mixed in. I love it, right, And to put a
little bit of whipped cream on top, boy, it goes
down so so easy. But now I found since I've
been dieting, Yeah, I still have the sugar tooth, but

(35:30):
I fill up really quick. So what I end up
doing is taking like a you know, a spoonful of
two of like several different desserts and basically making that
equal like one normal dessert.

Speaker 5 (35:40):
Now.

Speaker 1 (35:41):
But I love, love, love great bakeries. Cinnamon rolls if
you get a And I was just thinking about sinnamon
rolls because the other day my wife and my daughter,
when we were in DC, that's where she lives out
in Alexandria, they went to this little bakery and they
brought me back up the cinnamon role and I love

(36:04):
the cinnamon rolls, particularly when they're warm, right, and all
that doingess is getting all over your hands. I don't
think there's anything finer, right, So I love some great
bakeries out there, all right. Eight four three four sixty
four sixty four is our number. That's eight eight eight
four three four sixty four sixty four. You know, another

(36:25):
great bakery I would highly recommend is Josie's Bakery. I
know they had an incredibly busy holiday season at Josie's Bakery.
They're located in Wilmington, that Crossroads shopping center, and it's
one of those places that I guess the best way

(36:45):
for me and what I really enjoy about bakeries is
you kind of take the old traditions, you know, and
make them new again. And that's what Josie's Bakery does.
They use the finest of ingredients because that's so so important,
and it's not too large of a place. The larger
they are, you know, it's hard to like give it

(37:06):
that special touch. It's like I always say, you want
to find a great restaurant. If the owner's there, you
know it's going to be a great restaurant, right, Josie's
Bakery is just one of those those those special places
that you go out there and just get great cakes
and cookies and Italian pastries. Some of their cakes that
they make there they could custom designed for you. So

(37:30):
if you got any special occasion coming out, whether it's
a wedding, you know, a birthday party, a retirement party,
a Tuesday afternoon, I don't care Taco Tuesday. Matter of fact,
I saw them. They designed a Taco Tuesday cake for somebody.
And the other reason I saw it I saw it
up on their Facebook. It was like all yellow and
it was like two layers and the second layer was

(37:52):
then topped by what looked like two tacos that were
made out of cake. They were so good. Just to
look at that right and say, boy, and the workmanship,
the skill, the artistry to do it, it is just amazing. It'say,
who's going to want to cut into these? They're so beautiful?

(38:12):
But you know, if you ever need anybody to cut
into a cake first, that would be me. I mean,
I don't mind jumping in tryingma, But Josie's Bakery is
the place to go. They're locating their Crossroad shopping plaza.
In Wilmington, and it is just a fantastic restaurant. China
Blossom in North Andover. If they have the critics choice
for the best Chinese cuisine north of Boston, they got
that all you could eat Chinese buffet. I know they

(38:33):
were busy on New Year's Eve, like most Chinese restaurants.
Our line is probably going right out the door. I
was away, you know, I barely made watching the ball
drop on television, right and normally I go out because
this is this is the second or third year that
we've gone down to Washington area for New Year's and

(38:54):
we no we go outside and you know, watch the
fireworks over DC and other was nice. I was just
too tired. The night before, we were at the football game,
the Sunday night football game that went into overtime where
the Commanders, the Washington Commanders. They took on the Atlanta
Falcons and a great, great football game, and the forecast

(39:18):
was for heavy rains but warm, you know, like like
low sixties when we were at the game, so we
had all our gear, you know, we had a poncho
and everything all set up. Not even a drop came
down during the game, and it was like in the
low sixties. It was actually fantastic. I know, they're expecting
like a foot of snow in that area today and
that's really going to mess things up because there is

(39:39):
not much that you could do in Washington, DC area.
You know, I don't even know how many plows they have,
whether they have any salt or anything. You know, they
just wait for it to melt, which normally melts in
like a day or so, but when you get a foot,
that's gonna take a little little bit longer. We walked
down by the Capitol Building, you know, we saw the

(40:00):
progress of getting ready for the inauguration. You know, the
stairs are all up in front of the castle, the
Capitol Building right now. The stands are up there so people,
you know that all the dignitaries will come in there.
They have some of the fencing, the temporary metal fencing
that you can walk around currently and get right up
to the Capitol Building. But that's easily going to be

(40:23):
you know, locked down shortly. But it's just you know,
DC is just a great walking city too, and there
was when we were there. There were very few people
in a lot of the the you know, the attractions
that are there. I mean and of course they're all free.
So we went into the Archives building because we've done
a lot of it, you know, and within a few

(40:46):
minutes we could you know, could look at the Constitution
and all that type of stuff and you can really
see how much it's faded, you know, in time, and
you're thinking of like another fifty one hundred years. I
don't know anybody's gonna be able to read them. I mean,
that's how much they have faith. It's hard to even
you get the wording on them now. But it's it's

(41:06):
kind of a beautiful display. They have them upstairs in
the road tunda. We got all those the big documents
right that you could you could see. But all the
museums you know that that you know, except there's a
couple of private museums that's that's different. They're free to public.
The big one that we didn't go to this year,
and I know they've been building onto it is the

(41:27):
Aerospace Museum and it's free. The only problem with the
Aerospace Museum it is so popular. You need to get tickets.
Yeah you need to get tickets, but that's how they
space it out the crowd. But they can, because of that,
be sold out and you can't get in, and they're

(41:48):
adding up the whole new area to it. It's gonna
make it larger and larger. So I'm looking forward to
see what that's gonna be like when I go back
down again. But you know, enjoyed my time down there,
but now happy to be back. And I'm glad there's
no snow on the ground because I'm already of the
cold weather. You probably are, too, right, and here we are,
it's January fifth. I'm ready for Florida, if you know
what I mean, just to get that sunshine, play a

(42:09):
little round of golf, which i'm missing right now, even
though I could probably go out, just too windy. It's
been too windy last couple of days. But since it's
no snow, there's some place that is still open. All right,
let me take a quick break here. We're going to
come back on the program again. If you can help
me out. I'm looking for hole in the wall restaurants
on today's program, hidden jams, or place that you think
deserves shout out. If you got a great place you

(42:31):
want to share, I want to know about it. Eight
eight eight four three four sixty four sixty four. That's
eight eight eight four three four sixty four sixty four.
My name is Scott Whitley and this is Wicked Bites
Radio with Wicked Bites with Scott Whitley.

Speaker 10 (42:52):
We're not afraid to get our hands dirty as long
as it's with delicious food.

Speaker 11 (42:56):
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Speaker 13 (44:15):
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Speaker 8 (44:42):
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Come experience the freshest ingredients, expertly crafted dishes and creative cocktails,
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Speaker 13 (45:04):
And I'm Julianne.

Speaker 5 (45:05):
We're here at the Pushcart Cafe.

Speaker 1 (45:07):
Come down and visit us at our newly expanded cafe.

Speaker 14 (45:10):
We have something for the entire family at the Pushcar
Cafe our huge salad bars, dinners and more.

Speaker 13 (45:15):
Come on down and get comfortable at the family table.

Speaker 5 (45:17):
Make yourself at home.

Speaker 1 (45:18):
Don't forget fresh big cookies and smoothies.

Speaker 5 (45:21):
A Pushcard Cafe Route thirty eight in Tukesbury.

Speaker 10 (45:25):
From food Trucks. You're fine, I need. We're serving up
the tastiest talking town wicked bites with Scott Whidley. Your
appetite for conversation starts here.

Speaker 1 (45:40):
I was just looking at our Facebook page Wickabyites TV
on Facebook. A lot of discussion right now about Greek restaurants.
I run down just a couple of them while I
got a moment here before the top of the hour.
Several recommendations for Housina, which is in PbD, which we
featured on the TV show this weekend, especially from Sandy.
She said the place is just excellent, great selection of

(46:00):
Greek specialties. Mary Lou says, and for a restaurant is
amazing and everything is delicious. They are located in Dairy,
New Hampshire. And let's say Cafe Asker Drill not a
Greek restaurant. Mike chimes in. He says, highly recommends this place.
I love the Cafe Esker Drill. I haven't been there
in about two years, but it's a place to go

(46:22):
and check out, all right, if you haven't done it,
they haven't been there in a while. I know you're
gonna really love it. That's Cafe Esquer Drill in Burlington,
all right, James says Scott off topic, what happened to
Patrick's Roast Beef? Why is it now called Harrison's? Good question,

(46:44):
Good questions. They're located on I Wroute one twenty five
in North Andover and four years it was Harrison's and
they did roast beefs. And to be honest with you,
I was never a fan of Harrison's roast beef. Maybe
when I was a kid and I didn't know better,
I went to Harrison's right and said, no, it's good.
And then when all of these specialty roast beef shops

(47:06):
started to pop up and you're like, wow, this is
truly amazing. I never went back to Harrison's. Patrick's took
it over and I don't know the full details, and
they try to do a whole bunch of different things
at patrick restaurant, you know, local foods that they were

(47:30):
having at Patrick's, from soups to I think they still
did Carol Mike correct. Did they still do the Harrison
style of roast beef at Patrick's at the time, And
I guess it just they spent about four or five
months building it out and updating it, and then all
of a sudden, I hear Harrison's is going back in.

(47:51):
So I don't know if if the folks from Patrick's
they're done, you know, they couldn't make it, and Harrison's
retook the building over and is going to bring it
back to Harrison's. I don't really know for sure, but James, Yeah,
a lot of people are wondering, you know, because it
was short lived, and if I remember correctly, it's been

(48:12):
a while. I think the folks from Patrick I don't
think they were in their restaurant business. So it's a
tough business, especially the first couple of years of you know,
opening up a place, and I know it was more
considered I would considered fast food, Patrick's then sit down restaurant.
I was there once or twice, you know, when it
was Patrick's. I found it to be okay, but I

(48:35):
don't remember, so it's not memorable for me. But it's
just one of those places that probably when it was
Harrison's back in the day, I did a huge lunch business,
and they probably survived on their lunch business more than their,
of course dinner business, because people go out to restaurants.
And the few times that I drove by during the week,
I didn't notice a lot of cars out there, so

(48:57):
maybe there's like less construction, less workers. That's that's the
only thing I could think of why it's back to Harrison's.
But I'll see if I get the full story, and
maybe you have them up on the Saturday night radio show.
Because it's Harrison's again. I was an institution in this
area for many, many years, so they're back and I

(49:19):
haven't been in. I don't know exactly what they're featuring now,
whether it's their old stuff and just back again reincarnated.
I have no idea, but I'll see if I could
find out for you. James all Right eight eight four
three four sixty four sixty four quick shout out to
the Phoenician Restaurant. I saw Beasam just the other day
for dinner right before we left actually to DC. We

(49:40):
stopped there tonight before and really had a great, great
dinner at the Phoenician Restaurant. Of course I had the
Prime Rib. They're located one ten twelve ove For Street
in Haveral, large restaurant, Prime Rib, outstanding the bake stuff,
shrimp with their walnut stuff, and another outstanding dish the
Phoenician Restaurant in Haveril. Let me take a break here

(50:00):
for the news you'll listening to Wicked Bites. Well, welcome
back into the second hour Wicked Bites Radio. My name
is Scott Whipley on this Sunday morning here till twelve noon,
and we're going to be taking your phone calls on
the program today because that's how this program works. It's
folks just like you that are listening to this program

(50:23):
that call in and recommend some of their favorite places
or least favorite praises. You can praise or Zing on
this program. We are the only show and I mean that,
we're the only show that allows you to praise or
Zing and it's America's first food show. Yeah, going back
forty I think about forty eight years now, maybe nineteen
seventy seven, I think when the show started. So a

(50:44):
long long time, right, second generation now going strong, particularly
with the television show Wickibytes TV Saturday mornings at thirty
Sunday nights at ten pm on Nesson That's the new
England Sports Network. I got a winner from the first
hour and for those of you just joining us, the
topic is kind of just free flowing on this first

(51:04):
show of the new year. I'm looking for hidden gem
restaurants because I love those places, particularly some of the
smaller places that are the better for me if you
ask me, right, I love those little tiny hole in
the wall places. In addition to that, I got a
couple of topics that are up on the board out
there for you to help me with. And again, you

(51:25):
can always call in about your praisers, ang, I mean,
that's how the show works. I'm looking for some great
Greek restaurants as well. Right here is the number to call,
and if you haven't called before, you know, this is
a great opportunity for you to call in, right, don't
be chicken right, call in because who knows, maybe you
could win dinner on us. You go in a gift

(51:46):
card just like John Lowell di it. He's gonna be
our first winner of the new year. He won a
gift card to Wicked Cheesy in Twksbury. So congratulations John.
They got great pizzas there and they have one sam
called the Big Poppy. You got to bring like two
or three bellies for that one. But Wicka Cheesy, just

(52:06):
like the name implies a lot of goodness, right, So
I want to know from you. You know, I'm looking
for hitting gems. I'm looking for great Greek restaurants, some
delis out there. I'm looking for sandwich shops to feature
on the television show eight eight eight four three four
sixty four sixty four. That's eight eight eight four three

(52:26):
four sixty four sixty four. Again, I'm gonna have a
winner this hour as well, and it could be you. Yeah,
it could be you, right, just for telling us about
your experiences out there again Large and small Fine eight
eight eight four three four sixty four sixty four. Today's
show is brought you in part by Boston Salad and
Prepared Foods. They make those great side dishes all right now,

(52:48):
They have a blueberry Crisp that they just came out
with individual portions size, so so good. To find a
little case that stocks their product, whether it's the Apple
Chris or the Blueberry Chris. If you want desserts or
one of their side dishes, go to the website Boston
Salads with an as at the end dot com and

(53:11):
you can find a lot of butchers and a lot
of specialty markets that carry their product. And if it's
not at your favorite specialty market, escort tell them to
get it all right, because once they do, you'll be hooked.
I promise you that Boston Salads and Prepared Foods. Dom
Sausage Company also brings you to this program. If you're
looking for great steak tips. Got a game coming up
a little bit later on this afternoon, right and you

(53:33):
have plenty of time to run over to Dom Sausage Company.
They're located at ten Riverside Park in Malden and pick
up those steak tips and don't worry about kicking the
grill on now you don't need it. Right weather it's
not great outside right kind of I don't know, it's
kind of cold. If you ask me. Thirty one degrees
a little bit of a breeze. I just do them
in a pan. Yeah, you heard me right, just do

(53:56):
them in a pan. They'll come out perfect, right. Dom
Sausage Company. They spent well over one hundred thousand dollars
just getting the equipment to do their steak tips right.
And they vacuum package them so you can put a
couple in the freezer and save them right, and then
on our cold, snowy day, just to frost those. You

(54:17):
got gold sitting right there again, cook them in the pan.
You'll be stunned how good they are. Tom Sausage Company.
And they of course are located in Malden. Also quick
shout out to Pearl Street Station a fifty three Summer
street in Maldon as Allen Robots Place. If you're going
in there today, you can watch a football game there
because every game is on their television sets. And if

(54:37):
you sit out in that main area they have I
know at least it does maybe more than that television
sets right there, and every football game is there. So
for some folks this is their final week of fantasy football.
That's the championship round. Like my wife is in right now,
but losing she's gonna fight hard. I lost to the
semifinals by like two or three yards. Yeah, that's knock

(55:01):
me out. Last weekend I would have been in the
finals with her. And what would have been cool is
we didn't do well during the regular season. We just
caught fire in the playoffs. But the pro St Route
station in Maldon is the place to go and experience
football today. Right eight eight four three four sixty four
sixty four is a number. Let's go to Mathia next.

(55:21):
We're gonna talk with Phil. Phil.

Speaker 9 (55:22):
Welcome, Hi, hey Scotts. Happy New Year to you and
your family.

Speaker 1 (55:27):
Thank you, Phil, Happy New Year.

Speaker 9 (55:30):
And I'm going to hit most of your topics here
today because perfect you have a good good spots to
each us. Start with the Greek restaurant. This one's called
ithake I t h a k I. It's in Ipswich,
mass The address it's right off one thirty three. I
think there is like a main street and hips which

(55:51):
right off for Luke one thirty three. It's right there.
It's an excellent Greek restaurant. Of course, you know, be
at a Greek restaurant. I always get the roast leg
which is delicious. You know comes with the size of
potatoes and carrots, and and being in a Greek restaurant too.
They're also have excellent seafood specials, you know, haddock tuna,

(56:19):
but they always have interesting sides. I tried a it
was squid like large calamari. Yep, but it was very
but you know, normally it's very chewy squid, but this
one was very tender and with garlic and uh and
oil and mixed in with a pasta linguini, I believe delicious.

(56:41):
So yeah, I highly recommend that. If Hokey and ipswich.

Speaker 1 (56:46):
All right, and I'm looking at their website right now,
they got some video rolling of the not only the food,
but the interior of the restaurant looks looks gorgeous too.
It's a it's a large restaurant, and it looks like
they've been around for twenty five plus years.

Speaker 9 (57:02):
Yes, yes, it is a nice restaurant. It's it's i'd
say it's medium in price range, you know, not super expensive,
but not cheap. And you know, they have a nice
semi circle bar that you can eat in if you're
there with your wife or your your your date, or
they have a a separate diving room with tables, so

(57:23):
it is very nice to take so I would recommend
that turned now the holes in the wall in the delis.
I heard about the bakeries. There's obviously Triple Le Bakery
and Lowell in Lawrence on Common Street. Triple Ly. Uh.

(57:43):
You know they have the pizza on one side and
then next to it the bakery with all the Italian delicacies.
It's it's very very good and one I think you've
recently been to Pyros in Mathiland on Merrimack Street, similar
has a pizza deli, small deli on one side and

(58:05):
on the other side is the Italian bakery. And you
know you mentioned cinnamon rolls is excellent. They have cake,
you know, carrot cake, driven chocolate cake, canoli, all types
of brownies and cakes and special teammatee cakes if you
have a birthday coming up and it's all baked right

(58:25):
on the premises.

Speaker 12 (58:26):
Yeah.

Speaker 1 (58:27):
They're famous for their strawberry cake, whether it's the round
cake or their strawberry log cake. That seems to be
one of their big sealing items. Of course, there's so
many Italian specialty cookies there and pastries, and just like Tripoli's,
they have that pizza component, and it's the beach style

(58:49):
pizza and if you want extra cheese, they throw on
a slice of cheese. But I love it. I particularly
love the corn or the edge cuts because it comes
out in folks that haven't had the beach pizza. I
guess it's Sicilian style, but it's square, and I don't

(59:12):
know how many cuts they get into it, but you
could have they cut and the slice is a cut
square and so if you have a middle piece, there's
no edge to it at all. It's just basically pizza,
you know, right to the edge, which gets all over you.
But I love thee I love the edges because I
just love the crust.

Speaker 9 (59:32):
Yeah, most people are like you, So the edge just
go first, you know, you go right.

Speaker 1 (59:37):
And I know Piros does our and Chini's there as well,
and I think they do like a chicken cutlet that
they're famous for on that side. And I the only
time I've been there was when we were filming for
the television show, and I'm like, why haven't I been
here before? And obviously I think I was probably the
only one in the Merrimack Valley that wasn't there prior

(01:00:00):
to that. But but they have a tremendous customer base,
and of course their product is just so good.

Speaker 9 (01:00:07):
Yeah, that's why it's the hidden gym. And the next
time you do when you go in on the right
side in the in the pizza section, in the Delhi section,
there is a refrigerated section that has pre made meals
in pre made col zones. And they have all types
of cow zones, you know, chicken and broccoli, sausage, pepperoni,

(01:00:30):
you know, and uh and the premam meals, you know,
the they like a glamet meal in a you know,
in a pasta container.

Speaker 5 (01:00:38):
You know.

Speaker 9 (01:00:39):
I had the other day, Uh, chicken scampy and they
have shrimp scampy. They have chicken cachatory, all pre made,
uh you know, an expense of like ten dollars uh uh.
And you take it home, you put it in the microwave.
It's ready in five minutes and you have any nice bill.

Speaker 1 (01:01:01):
Yeah all right, I'll I'll have to check it. Check
them out. I didn't, did it. Enjoy those pizzas though
I thought I thought they were great again. And Triple
is when you go into triples again. The one in
Lawrence is the main one of the they have several others,
that one in North Andover. Uh, it's really hard if
you're going in there to buy, you know, pastries, right,

(01:01:23):
not to get a slice of pizza. It's they go
hand in hand.

Speaker 9 (01:01:29):
Yes, it seems to be a good combination.

Speaker 1 (01:01:31):
Yeah.

Speaker 9 (01:01:32):
Of course they have the homemade bread, so that's you know, that's.

Speaker 1 (01:01:35):
A yeah, save this. Piros has the homemade bread there
is as well. Uh, you know, to make it right
out back and it comes through it like a little
wooden window. They open up and they throw out a
few few loaves at a time and they get scoffed
up instantly when they're ready.

Speaker 9 (01:01:52):
Yes, So the addresses Piros is Merrimack Street, the Thin
Triple is Coleman Street, Lawrence and Asaki. I think it's
Main Street or it's right off of Main Street in Ips,
which you might have the address there.

Speaker 1 (01:02:05):
But yeah, let me see if I could find it
for folks up there. I was having a little bit
of a problem finding their Facebook page. But let me
see I did. I got their website and let me
see if I could get their address, and of course
I got their Italian I got there their holiday schedule.
I am goat contact information. I'm just not finding their address,

(01:02:28):
but I'll find their address and pass it out so
everybody could go out there and try. Because from what
I'm seeing about this restaurant, it looks gorgeous and the
food looks looks incredible there as well.

Speaker 9 (01:02:44):
It's not hard to find. It's right up for one
thirty three in the downtown area, and you know some
of thege area.

Speaker 1 (01:02:52):
It's a good walking It's listed as one A, which
is probably the building in the Strip mall on Newbury Street.
And does that sound correct? Or am I looking at
the wrong lives?

Speaker 5 (01:03:04):
No?

Speaker 1 (01:03:05):
Yeah, because you said you said ipswich.

Speaker 9 (01:03:07):
So ipswich I th h a k I all right, all.

Speaker 1 (01:03:12):
Right, I'll see if I could for some reason that's
coming up at but it's not coming. It's just weird.
It's like the cross reference there. But it's a quick look.
I'll find it now, give out the address to everybody
in a few moments. Phil, Phil, thank you very much
for calling it. Happy New Year, Happy New Year? All right?
Eight eight eight four three four sixty four sixty four
is our number. Uh, there's a phenomenal restaurant that I

(01:03:36):
really would love for you to go out to and
introduce yourself at the chef owner Bill Brady. It's called Brady's.
It's in downtown Lemonster and this place is something truly special.
First of all, their owner Bill one of the best
restaurant tours you're gonna find in all in New England.
He was actually named that, and I've been saying this

(01:03:58):
for a couple of years. He got that honor I
think for the Mass Restaurant Association about a year ago.
His place is special. The atmosphere is stunning, gorgeous, but
not you not overwhelming, where you're gonna get good prices too,
for especially the quality of the products that he has.
It's called Brady's in Bar thirty seven. It's in downtown Limits.

(01:04:20):
So I know they're closed on Sundays, but this place
you got to go see. They dry age their steaks
and I can't think of many restaurants that dry age
their steaks in that area. And they have that big
Tomahawks steak. Then they can have serf comes on the bone.
It's probably like twenty plus ounces right and they'll cut

(01:04:42):
it right at your table. And you know what, it's
gonna be hard to stop eating. It's so good because
basically it's A. It's a ribbon, but when it's served
on the bone, it's just extra special. So you get
that at Brady's. Great menu there as well. He changes
the menu quite quite frequently to keep up with the time.
But say hi to the chef owner, right Bill Brady

(01:05:03):
for us. Try to save room for desserts because their
desserts are sinful and they're simpully good too. Brady's in
downtown Lemonster. Shout out to the Coliseum Restaurant UH which
is located in the Record shopping Center and Sail in
New Hampshire. Nible A to Deska's place. It is one

(01:05:23):
of those places that I know when you go in there,
you're gonna be hooked. You'll be going back time and
time again. They have like fourteen different field dishes alone there.
And a nible A has so much passion for what
he does that that when you see him, or if
you get to meet him when you're at his restaurant,
you'll know exactly what I mean. He goes to the
marketplace in in Ipswich. I'm sorry that the one not uh,

(01:05:49):
there's one on the there's one on ips. He gets
the seafood from there, but he'll go to the Boston
when the produce comes in, and he hand selects the
produce there and he makes his own own basic tomato sauce.
And what I've noticed that I asked him. I said,
I don't understand anybody. One time I came here, your
tomato sauce was this vivid vivage, like an orange red.

(01:06:14):
And it come back a couple of months later and
it was a different color. I couldn't figure out why.
He says, it's the tomatoes and the season that they're in.
So when he's looking for the best, he's trying to find,
you know, the best most ripe tomatoes, and the season
is going to bring different colors. But that's sort of

(01:06:37):
the attention to detail that anible a has. It's a
place that you should definitely try out. They're located over
twenty eight Record Chopping Center in Salem, Hampshire. Great Italian
food there. They have a lemon cello and even it
makes it himself. And the lemon cello is so good. Normally,

(01:06:59):
if you've been to Italy, it's kind of tart, you
know what I mean? His is really smooth and creamy, uh,
And he goes down easy and his son, Michael. He
made it into a lemon cello martini that you could try,
and I gotta tell you that goes down easy. And
you have a couple of them, so were you, But
they're so good. The Cosseum Restaurant Rerecorage Shopping Center in Salem,

(01:07:22):
New Hampshire. I've been handed a couple of notes here. Uh,
so I guess that that Greek restaurant we were just
talking about an ipswich and they have two locations. Is
that why I saw PEVD address? Same owner? So there's
one an Ipswich. Oh, somebody says it's not an ipswitch anymore.
It's in pvty on Root One by the Holiday Inn.

(01:07:45):
All right, So a little confusing, but I think I
got it.

Speaker 5 (01:07:48):
Uh.

Speaker 1 (01:07:48):
Sometimes I couldn't figure out why the address wasn't lining up,
but that that that's that's probably why I mc morgan's
Irish pub and restaurant. They're located a Roote one in Sharon.
It's owned it's opera by Finbar Griffin. Of course he's
from Ireland, right. The atmosphere is unlike any other place
you will experience, any other Irish pub you'll ever see

(01:08:11):
in your life. It's like a museum when you walk
in there. There is so much Irish memorabilia and it's
authentic and finbar really hand picked personally a lot of
the items that are featured in his restaurant, and they
come right from Ireland and they are on the walls,
they were on the ceiling, and this is a large restaurant.

(01:08:31):
The menu, well, of course it has an Irish I
would say an Irish thumb on the scale, but it's
more of an American cuisine type of restaurant. The atmosphere
I was telling you about with all the memorabilia is spectacular,
especially if you're sitting there and enjoying a Guinness at

(01:08:51):
the bar, right, But you can enjoy items like their
fish and chip if you want something a little bit Irish, right, yeah,
because I think now the fish and chip is just
about every where. All countries have it now. But they
have chicken broccoli alf radio. They have a classic shepherd's pie.
You could get that there as well. Mcmorgan's Irish Pub
and restaurant again a root one in Sharon. Shout out

(01:09:14):
to Northeastern Fence's supply company, my good buddy Mike Payne.
They have fencing for your kids, dogs and ugly neighbors.
They're located a root one southbound I should say northbound,
that is in Saugust, and boy, they got just about
every fence you could imagine in stock there with that
huge inventory of six acres. That's why homeowners and fence

(01:09:36):
contractors did. They go to Northeastern Fence and Supply Company.
You can see that the displays outside. They can put
up the fence for you, or you can do it yourself.
They have all the tools if you like to do it,
but that's a lot of work, or just have them
do it. They've been doing it for like, I don't know,
seventy years with one hundred percent satisfaction guarantee. That's Northeastern Fence.
It's apply company in Saugust and Mike Pain back to

(01:09:57):
the phone calls. We go on this Sunday morning, the
first show of the new year. Let's go to Windham
and we're going to talk with Ted.

Speaker 4 (01:10:03):
Hey, Ted, welcome, Pat, thank you so much, good morning,
good morning. Okay, So yeah, I'm glad I just I
called because I felt bad about the call on the falcony.
He's absolutely right. It's a wonderful wonderful Greek restaurant. But
they did end up moving their Ipswich location to Route
one North, okay, right near the holiday. And so just

(01:10:23):
to confirm they did make that move.

Speaker 1 (01:10:24):
Okay, because that explains that I was looking it up
and I couldn't. Yeah, he kept saying Ipswich and I'm like, okay,
I'm saying the name and every time I type in
Ipswich it kicks me to Peavity. So okay, that right,
he could.

Speaker 4 (01:10:38):
Yeah, he didn't know, but I do highly recommend it.
What everything he said about it was sure, it's a
wonderful place, and pat if I might now that I'm
the one sort of not necessarily home the wall, but
it's at a strip mall, but it's also a Greek place.
I highly highly recommend is Amphora A M p h
o r A Amphora in Derry, New Hampshire. The owner

(01:11:00):
is just he's so hubby for he's Greek. But the
food is amazing. Everything he has is great with a
little bit of sort of Northern Greece Macedonian spices whatever
that is, but it tastes great. But more importantly, he
has this bar set up in a separate room. Nice
spacious bar, blue lights, the just the ambiance. It's just unbelievable.

(01:11:20):
He puts a lot of attention to his bear list,
to his you know, Greek cocktails. You can't go wrong
going there to the EMPA.

Speaker 1 (01:11:27):
Okay, so where are they located again?

Speaker 4 (01:11:31):
Yeah, so it's in for it. It's Dairy the Hampshire.
The best way to get there would be ninety three
to exit four and you have to just meander your
way down there. I think it's Crystal ab and Marry Pat,
but don't quote me on it because I just don't.

Speaker 5 (01:11:44):
I don't know.

Speaker 1 (01:11:45):
Okay, yeah, it's new to me. Somebody was mentioning our
Facebook page earlier this morning and I never got around
to take a look at it to talk about it.
But I see that they have live music there at
certain nights of the week. H So it's yeah music,
is that? Is that something they do quite a bit?

(01:12:07):
Because that they got they got a full schedule up
here too.

Speaker 4 (01:12:11):
I don't know. I would say it's like probably at
least once a week. All I know is if you
go in there, maybe you get the saga and Aki
if you know what that is with the the melted
cheese and you just you just have an incredible experience
the meats that he has, and yeah, with the live
entertainment if you look it up on the Facebook page.
He just he's always trying to do something. He's he's
already expanded, and I just it's a great Greek restaurant.

(01:12:33):
And I mean when you go there, when you're there
in the bar, especially if you go there in the evening,
it's just I think you're going to feel like you're
like you're at home. And it's not not too big
and it's very unassuming because it's in a strip malle,
but well worth a visit. I think you'd be happy
about it.

Speaker 6 (01:12:48):
All right.

Speaker 1 (01:12:49):
Yeah, I'll have to check them out because I was
trying to read some of the comments up on our
Facebook page and it was interesting. It is interesting because
I I've never heard of him and I to get
an opportunity to look at himntil you called in and
it looks like it could be a fun little stop
to go out and try. So let's tell everybody the
name again again. It's located in Derry, New Hampshire.

Speaker 4 (01:13:09):
Yes, sir, it's a Antra am Forra Greek restaurant and
cabra it's built itself as a tarna now Greek tarner. Yeah,
that's located right off of downtown Derry.

Speaker 1 (01:13:20):
Got it. Thank you very much, Ted for your phone call. Yeah,
that sounds like a great little stop to go out
and try. So there's so many great restaurants out there,
and they keep popping up and I can't keep up
on them all. There's just so many of them. All right,
let's go to Bob and Amesbury next. Hey, Bob, welcome
to Wicked Bites. Good morning here were you excellent Bob,

(01:13:43):
Happy New Year to you, Happy New Year, Vibe.

Speaker 5 (01:13:46):
Thank you.

Speaker 2 (01:13:47):
I have a recommendation in Amesbury for a bakery, okay,
and it's called Andyman and it's on the corner of
one fifty which is main street and one head if
you're heading down one ten towards west towards have it's

(01:14:07):
before Hoggies. And I know you know where Horgies is,
So it's before Hoggie's on the right hand side. And
they have some of the best muffins and cakes and
pies in the in the in the very new very
Port area.

Speaker 1 (01:14:24):
Yeah, I think I driven by. Are they on the
main road.

Speaker 2 (01:14:32):
Yeah, they're on the corner. We're right on the intersection
of one fifty and one ten. It's a very unassuming place.
Should drive by it. They really don't even they have
a sign on like on the side of their building.
But it's very unassuming. But I'll tell you on the
weekdays and weekends there's always a line out the door
they have. Their bagels are fantastic and I was there

(01:14:57):
Christmas Eve and stold in line probably for forty minutes.
But they do have an online which I should have done.
You can order online. But it's a great old school bakery.
Lots of pastries, muffins, bagels, pies, cakes, a lot of

(01:15:17):
like the Italian style sweets and cookies. It's a very
very good bakery.

Speaker 1 (01:15:23):
All right. Yeah, again, another place I would have to
check out. I've driven by many many times going down
into downtown Amesbury and I've seen them, and you're right,
it's sort of a small brick building. I guess sore front.
I guess that is what you would say. It is
that I remember seeing the sign and saying, all right, okay,

(01:15:45):
but you're saying it's definitely worth a trip.

Speaker 2 (01:15:49):
Oh yeah. I am recently retired, but every Friday I
would go there and I'd get either a dozen bagels
or a dozen muffins to bring to the office, and
everybody was very happy on every Friday.

Speaker 1 (01:16:04):
Got it all right, Thank you very much for your
phone call. It's called Andyman Dessert and Baking Company. It's
located in Amesbury at forty Hillside Avenue in Amesbury. It
does sound like a great little stop to go in
and great get some great food. All right, let me
take a quick break here a little late for the news.
We'll come back. Got some open lines for you as well.

(01:16:25):
Eight eight eight four three four sixty four sixty four.
Get into the conversation. Let's know about some of the
places you're going out to eat and finding great food.
Eight eight eight four three four sixty four sixty four.
My name is Scott Whitley and this is Wigabytes. So well,

(01:16:47):
welcome back this Wigabytes Radio on this Sunday morning till twelve.
And we can get back to the phone calls in
just a second. I see Micah Woobert on the line.
I've got a line open for you looking for just
great restaurants. I guess that's how we want to start
off the new year. So if you have a hidden
jam you would love to share. I want to hear
about that as well.

Speaker 4 (01:17:03):
Eight eight eight.

Speaker 1 (01:17:04):
Four three four sixty four sixty four is a number.
That's eight eight eight four three four sixty four sixty four.
Let's see and again someone's gonna win dinner for two
on us I mentioned I streamed the show live up
on our Facebook page wickabytes tv on Facebook, and we
had somebody right in. He said, I don't know who
decided to put prevalom as a slice for extra cheese.

(01:17:29):
And he says, if somebody offer that to me for free,
the first thing I would think about them is they're
on something. But the fact that he paid for it
meant that he had to try it. And honestly, according
to him, he says, it's just perfect. Yeah, that's that's
that extra cheese they add on to that Cecilia Beach pizza.
It's just a slice of lever A Loane, but it
just really makes it perfect. And I guess he's right.

(01:17:54):
It's hard to really describe, but it is. It is
a great, great restaurant. I know a style of pizza
and we were talking about piros. I guess you'd call
it fast food restaurant. Right. They have a little thing
of the bakery, and then they have on the other
side where you can get pizzas and cow zones and stuff.
They do the beach pizza Tripoli's as famous for theirs

(01:18:16):
as well. Of course you find them on the beach, right.
But added that little slice of pervallon on the top
of the extra cheese, and give me an end crust,
just an edge crust. I kind of like the corn
across the best, so I have I have a ton
of the crust, but I gotta have crust for I
don't like those center pieces where I got nowhere to hold, right,

(01:18:38):
but extra cheese, Yeah, just let it just melt right
on top, all right. Eight eight four three four sixty
four sixty four is our number on today's program, A
Good Night Johnny Is. They're located in Burlington. We featured
them on the television show not too long ago. This
is the place that I want you to go in
and visit. They got a Sunday jazz brunch that goes
on right now. There's a treo that goes on until

(01:18:58):
two pm. So that's every siding from ten to two pm.
You got the jazz brunch and there's no cost for
the live music. Matter of fact, they do a live
music like every day they're open sometimes multiple music, different
you know, throughout the day. But the food is something
else here. The atmosphere is gorgeous. And their desserts that's

(01:19:19):
next level. They got their own pastry chef there and
you can go in there and get their chocolate lava cake.
But one of my favorites that they have, I'm a
person I can skip and go right to dessert is
their apple blossom tart. It's fantastic. Good Night Johnny's American
Music Bar. They're located at one fifty four Cambridge Street

(01:19:41):
in Burlington. You gotta check them out because once you do,
you gotta love them. Also, quick Word Primature and Services
in North Andover. There are you one stop shop for
all of your assurance needs. Privaturean service in North Andover.
They work with a number of leading insurance companies in
this date and around the country to get you the
best planned at prices that fit your need and get

(01:20:02):
you the proper coverage as well. Sometimes you go online
because they say you can save you a whole bunch
of money. You find out you're under insured if something
goes wrong, you got a lot of exposure. Private sur
and service still look at all that for you, and
it's free of charge. They work for you. Just give
them a little bit of information before you go in
there or before you call them on the phone. You know,
they want to know about your current insurance policy and
what your what you need are and they'll go to

(01:20:25):
work right and they're fighting to get you the best
price at the best coverage. And it's really any resident
or business in New England that they can handle private
surance services in North Andover nine seven eight six eight
five ninety nine ninety nine. All right, let's take it
back to the phone calls on this Sunday morning, the
first show of the new year, Wicked Bites Radio and

(01:20:46):
with me Scott, with me, let's go to Mike and Wilburn.

Speaker 9 (01:20:48):
Hey, Mike, welcome, Hi Scott, good morning and happy new year.

Speaker 1 (01:20:52):
Thank you, Happy new year. Mike.

Speaker 9 (01:20:55):
How are you doing.

Speaker 1 (01:20:56):
I'm doing fantastic, although I'm ready for another vacase and
I know I was just out of.

Speaker 5 (01:21:02):
This time.

Speaker 1 (01:21:03):
I want to lay on a beach.

Speaker 9 (01:21:06):
Uh take me with you please.

Speaker 12 (01:21:09):
In any event, I'm gonna buy you, but it's not
really a restaurant, but Cat Bagel and Chelsea.

Speaker 9 (01:21:16):
Okay, do you have a z you've heard of them?

Speaker 5 (01:21:21):
No? I have not.

Speaker 9 (01:21:22):
Square.

Speaker 12 (01:21:23):
Yeah, the unique little you know, family run bagel shop.
They make a pizza bagel that is very good. They
also the only I think the fame is there hot
dog bag You put a hot dog, you know, inside
of bagel.

Speaker 1 (01:21:42):
Oh wow, I gotta have you tried that?

Speaker 9 (01:21:47):
Yeah, it's worth ticking out, all right.

Speaker 1 (01:21:50):
I don't know. To me, I don't know on that one.
That the pizza one. Oh yeah, yeah.

Speaker 12 (01:21:56):
I'm not. I definitely am a fan of the people
and much over the hot dog. But the feature bago
is definitely where it's checking out, all right. And they
do sell them frozen. Also a couple of places you
can get them, but you can't go wrong. Scott, you're
going there. It's probably two dollars or something. Han't know
what the costed, but you're going there to warm. They

(01:22:17):
just made them, you know what I mean. He eats
a bag in the car before you go anywhere.

Speaker 1 (01:22:23):
Yeah, I don't think there's anything. It's like when they
come right out of the oven, they're still warm. Yeah,
things melted perfectly on them.

Speaker 12 (01:22:34):
Yeah, a little resource scott As. I'm sure you will.
They were like one of the first I don't know
bag old places in the area to whatever, so forgive me,
but they're very good checking out their their old schools, family,
their generation.

Speaker 1 (01:22:54):
Yeah it's a Cat's Bagel Bakery at one nine Park
Street and else correct. Yeah, yep, I don't know about
that High Storre bagel, but you know I'm all in
for the pizza bagel.

Speaker 12 (01:23:08):
Oh yeah, I'm definitely a pizza bagel.

Speaker 1 (01:23:11):
Yeah, I got it all right, Mike, Thank you, thank
thanks for your call. Eight eight eight four three four
sixty four sixty four is our number. Got some open
lines right now. Eight eight eight four three four sixty
four sixty four. You got a great bagel shops. I
love hearing about them because to me that that's a
great way of starting the day off a bagel and

(01:23:33):
a cup of coffee, whether it's with butter or cream
cheese on top. Personally, I like the sesame seed one toasted,
but I like it toasted. Where they're with the sesame
seed gets a little burnt, that to me is like perfection,
you know, right in that level there, it's like like
the pizza I like the pizza. I would always say
burnt on the bottom, right, or a little bit burnt

(01:23:55):
on the bottom, And people in the business we're like,
we don't burn the pizzas. Yeah, you can't say that.
Oh that's how I describe it. It's char Okay, well
it's char on the bottom. But that's the way I
like my pizza. Yeah, don't tell me what I like.
I know what I like right. Also on our Facebook
page Wikabites TV. On Facebook, Ken chimes he says, Cantie,

(01:24:17):
give me a shout out for my nephew's restaurant, the
Smoke Shack Cafe I Route twenty eight in Londonderry, New Hampshire.
Delicious barbecue. Ken, there you go. I just Smoke Shack Cafe.
I'm not familiar with them, but I love barbecue, and
I know my wife loves barbecue. You know, we were

(01:24:39):
we were up in Brookline, New Hampshire yesterday at the Alamo,
Texas Barbecue, one of those great places donald for barbecue,
but for weekend brunch they have going on there. For me,
I just love pop pork. That's one of my favorites. Said,

(01:24:59):
they're great. I'm looking over at the smoke Shack Calf
their Facebook page again. They're located at two twenty two
Rockingham Road in Londonderry, New Hampshire. I see what looks
like an incredible pulled pork that they have it on
their smoker. I'm sure that was just fantastic.

Speaker 9 (01:25:19):
Wow.

Speaker 1 (01:25:20):
I don't know how long they cook it for or actually,
you know what, that could be a ham They may
have smoked the ham boy. That looks fantastic and that
was for the holidays. They posted that up there. So
that is the smoke Shack Calf which is located in Londonderry.

(01:25:40):
All right, a quick reminder of the television show Wickabyites
TV Saturday mornings at eight thirty Sunday nights at ten
pm on NESTS in the New England Sports Network, and
you can also catch us on Saturday nights here at
WRKL from five to six pm. All right, Wicked Bites
at night. So we're here Sunday mornings from ten to twelve.
So that's where you can find all you know Wicked Bytes.

(01:26:01):
All right, Wicked Bites TV up on Facebook and also
on Instagram and YouTube as well. We put a lot
of our features of the television show We don't put
the whole TV show up there, but we put a
lot of the features from the show up on all
of our social media pages so you could watch them.
Somebody just chimed in and asked me, where can they
see the show if they don't have nests, And unfortunately

(01:26:24):
we can't due to contract obligations and stuff like that.
We can't put the entire show up there for a
period of time, a long period of time, and I
always felt by the time I could put it up there,
it's relevancy is just not there. But we can put
the features out right away, so we do that up
on our social media pages. Our restaurant a luci A
big shout out to Felipo, NA and Philip, their son Philip.

(01:26:47):
They have really made this restaurant. What it came from
really a thought in Felipo's mind back in the mid eighties,
right to say, hey, we run very successful here restaurant
on the North End, but I want to expand, I
want to bring it up north And he opened up
Lucia's Restaurant Day in Winchester back in about eighty five

(01:27:09):
and it has just taken off. And now his son
Philip runs a lot of his restaurants. Helps him out
because they have several restaurants. They got two Luciers, they
got Flipo's restaurant. His son has to colleges restaurant. Their family,
not only brothers, but their their nephews have restaurants in
their entire fried early family. It's really amazing. But Felipo

(01:27:31):
had an opportunity to dine with him not too long
to go at his restaurant, and he just brought back
fresh truffles from his farm in Italy, and boy they
were really really good. But save room for dessert. They
have a dessert. They make their own gelatto there. That
was new to me. I didn't know. They didn't realize
they did that. And they had this one dessert and

(01:27:54):
I forgot the name of it. You get a scoop
of gelato and a shot of espresso. Any poor a
little bit of the espresso on top of the it's
sort of like a vanilla, uh gelato, and it melts
it just a little bit. You'll pour the whole thing
is just a little bit on it. And boy that's
really good, I mean really really good. I would go
in there just for that. The cheer restaurant. They five

(01:28:15):
Dash thirteen out Vernon Street in Winchester. Right back to
the phone calls, we go. We're gonna run up to
Haverol next and we're gonna talk with Philip. Hey, Philip,
welcome the Wicked Bites you. Good morning. How are you
doing today, Philip? So so so so well? Hopefully I
can cheer you up.

Speaker 2 (01:28:33):
Outside.

Speaker 1 (01:28:33):
Yeah, yeah, I know, I know. I'm just hoping it
warms back up again like it did last week.

Speaker 6 (01:28:40):
I don't know, I don't think so.

Speaker 1 (01:28:42):
Yeah, not not for a while.

Speaker 6 (01:28:45):
It's a deep over here.

Speaker 1 (01:28:46):
Yep, all right, I'm sure you. You always has a
great restaurant to us, Philip, what's first on your mind
today in the new year.

Speaker 6 (01:28:54):
There's a bagel shop Plastown next to the Chicken Connection.

Speaker 1 (01:28:59):
Okay, now the Chicken Connection. I was just reading they're
closed or they're just they're closing.

Speaker 6 (01:29:04):
They'll close on Mondays and Tuesdays.

Speaker 1 (01:29:06):
Yeah, but I think the Chicken Connection is closing period.
The one in Haveril is so, this is the one
in Plasta is that Route twenty eight. There's one in Okay,
so maybe they're still And.

Speaker 6 (01:29:17):
There's a bagel shop that's there too, Yeah, the Chicken
Connection and Plastal is better than the one.

Speaker 1 (01:29:25):
And uh so what's the name of the bagel shop
in Plastow.

Speaker 6 (01:29:37):
I can't quite remember, all right, let.

Speaker 1 (01:29:39):
Me see if I can find it for you. I
mean they're just good, right, so you know, you know
the plaza, you know, just to go there. Uh could
it be best Bagels?

Speaker 6 (01:29:48):
I think that's what it is, all right.

Speaker 1 (01:29:51):
Because there's a couple of bagel shops there. Got Heavenly Donuts,
you consider them bagels. They got the Early Bird Cafe.
But I would say it's probably best bagels.

Speaker 6 (01:30:00):
Yeah. Everything's paid for it there on the premises, so
it's fresh.

Speaker 5 (01:30:04):
Mm hmm.

Speaker 1 (01:30:05):
And what's your favorite type of bagel when you go there?
Do you always reach for one over everything else?

Speaker 6 (01:30:12):
I would say the one that has everything.

Speaker 1 (01:30:14):
On it, the everything one.

Speaker 6 (01:30:16):
Yeah, yeah, that one has everything on it. I like those,
But bagel is good.

Speaker 1 (01:30:21):
Yeah, you know, I like the everything bagels, but they
just don't like.

Speaker 6 (01:30:23):
Me a little bit.

Speaker 1 (01:30:27):
Yeah yeah, and you'll remember it like an hour later,
so I kind of stay away from those to me,
as I said earlier, Yeah, that's that's.

Speaker 6 (01:30:38):
My that's good. That one there is good.

Speaker 1 (01:30:40):
Yeah, yeah, all right, So it's the best bagel and
they might have a couple of Okay, I'm not really
sure because it says best Bagel four. But it's the
Roman numeral I V. So there may be more shops.
I'm not too familiar with them, but I have to
check them out because Plasts one of those spots that

(01:31:01):
everybody's been driving down shopping lately. Right.

Speaker 6 (01:31:04):
Yeah, the Chicken Connection is right next door to it,
so you can't beat it.

Speaker 1 (01:31:08):
Yeah, I'll can't beat it. Yeah, because when I was
reading the other day about the other Chicken Connection, the
one in Heyro closed, and I'm glad that Plastics they
know that.

Speaker 6 (01:31:18):
I didn't know they closed it.

Speaker 1 (01:31:20):
Yeah, they're either closed. They're either closing or closed. And
they made that announcement about a week ago. Yeah, so
it's too bad, you know, because I was it is
and I don't know the reasons why they closed it.
Maybe they just about it's having to retire, but I

(01:31:41):
don't know, not really sure. All right, Philip, thank you
for your phone call. Happy New Year, by the.

Speaker 6 (01:31:45):
Way, Thank you so much.

Speaker 1 (01:31:47):
Bad thank you well, Scott. All right, that's the second
one of the New year. You know, it's It's really
amazing how many people still call me Pat, you know. Uh,
but yeah, hey, you know what. He did this show
for so many, many many years, and he still sounds
great too. I was just with him the other day.
I brought him some soup because their entire household over there,

(01:32:07):
my mother and father, they're all under the weather. So
the first day I got back from the DC area,
I brought him some great soups, you know, just to
get there them going. Boy, you know, he still sounds
like he did in the seventies. It's really amazing when
you hear him, when you talk to him. I'd like
to take a quick break here. We're going to come
back wrap things up on today's program. My name is Scott.

(01:32:29):
Whether you're listening to Wicked Bites Radio on this Sunday morning,
our first show of the new year.

Speaker 10 (01:32:34):
And we got more to talk about, So don't go
away right. Holds on to your forks, folks. It's Wicked
Bites with Scott Whitley, broadcasting from the Northeastern Fence at
Supply Company Studios. We are building up an appetite for
the best food talk around.

Speaker 5 (01:32:54):
Yeah.

Speaker 15 (01:32:54):
Peddler's Daughter Restaurant offers a pentic Irish dining without the troubles.
They have the beverages you love, with all the food
that's famous in the land of the lepre Cons. I'd
friendly service and you don't need to look at the Irish, you.

Speaker 1 (01:33:08):
Just need to know.

Speaker 15 (01:33:09):
There's a Peddler's Daughter restaurant in haybrol N, Nashua.

Speaker 14 (01:33:13):
Welcome to Premier Broadway, my home away from home. We're
located in some of the masks and with a hotspot
for entertainment, food and cocktails. Before you 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 our menu. Come
see me current at Maan Broadway, located in my Moon
Square in Somerville.

Speaker 16 (01:33:32):
I'm Warren Mills from Rare Coins in New Hampshire. I've
been known as a leading expert in the rare coin
and gold and silver field for forty two years Nationally,
i have one of the best reputations in the country.
I'd like to help you when you have questions about
either buying or selling rare coins or gold and silver,
so please contact me I can be reached at one

(01:33:53):
eight hundred two two five seven two sixty four. That's
rare coins in New Hampshire or Warren st RCNH dot com.

Speaker 5 (01:34:02):
Thank you.

Speaker 17 (01:34:03):
When it comes to dining on Root one, it's hard
to be at Root one Grill House in Saugus. Whether
you're kicking back for lunch or dinner, or something in between.
Root one Grill House is a must. Looking for large portions,
wait until you experience our chicken parmesan, enormous burghers, and
of course are legendary baby back ribs. How about a
great steak? We have the best steak tips in town period.

(01:34:25):
From cocktails, appetizers, delicious entrees, and an awesome kids menu,
there's a little something for everyone at the Root one
Grill House in Saugus.

Speaker 18 (01:34:33):
If you're looking for the right place to grab a
pine of year or a layback place for your family,
come to DJ Callahan's Pub and Dukesparre perfect for diners
of all ages with delicious foods freshly prepared and made
from scratch, with plenty of daily specials for food, fun
and friends.

Speaker 1 (01:34:49):
Think TJ.

Speaker 18 (01:34:49):
Callahan's Pub Route thirty eight, tukes.

Speaker 13 (01:34:52):
Berry Blue on Highland offers a unique fusion of tradition
and innovation. Every element is meticulous craft in to deliver
a dining experience you won't forget. Our menu features the
finest local ingredients, transforming everyday meals into extraordinary. Whether you're
celebrating a special occasion or just looking for a place

(01:35:13):
to unwind, Join us today and immerse yourself in the
enchanting magic of Blue on Highland in need them.

Speaker 10 (01:35:19):
The only thing getting hammered today are the food critics.
This is Wicked Bikes from the Northeastern Fence and Supply
Company Studios. We're the only thing we are building is
your appetite.

Speaker 1 (01:35:34):
Well, we're coming close to the top of the hour.
I got a winner here. I'll anounceide of just one second.
Couple of shoutouts. China Blossom and North Andover. They open
up a twelve noon today, so you get in there
and they have the lunch buffet that starts off at
around three o'clock. They switch over to the dinner buffet
which features prime rib that's China Blossom and they have
a full menu as well. The China Blossom Route one

(01:35:56):
twenty five in Northland Over also Josie's Bank another great bakery.
I talked about them a little bit earlier on the program.
They're in that Crossroad shopping plaza in Wilmington. I know,
you're gotta love them as much as I do. They
got all those great Italian pastries there and their cakes
they're out of this world. I love their cupcakes. Yeah,
you can't stop at one though. That's the only problem.

(01:36:16):
Josie's Bakery. They also supply the desserts for Tremezzos, which
is in that same shopping plaza, and that's an Italian restaurant.
A lot of people go to the Tremezzo's Restaurante in Wilmington,
the Crossroad shopping plaza, and then right after that they
walk on over to the bakery and have dessert there.
So that makes a special night out Josie's Bakery in Wilmington.

(01:36:40):
If you are looking for something to do on the weekends.
As far as a brunch is concerned, there is a
place in have world. It's called Bosa Coastal Italian. They
have a brunch that's on Saturday and Sunday till three pm.
Is from eleven to three pm. They have one item there. Yeah,
they have chicken and waffles. And stuff like that, stuff
that you would expect to find on a you know,

(01:37:02):
on a on a brunch menu. But they have this
one item and I know I'm not gonna pronounce it
correct uh, panzulo. And basically it's made it's a sandwich
and it's made from the pizza dough and it's made
in the pizza oven at Bosa And they only do
it on the weekends. And you go in and get

(01:37:24):
like an egg sandwich and I guess you'd call it
like a pizza, say, they don't have the sauce on
it or anything. So it's it's ham and cheese, purshuto
and a chili mao.

Speaker 9 (01:37:35):
Uh.

Speaker 1 (01:37:36):
And it is really neat to see it. At the
same time, it tastes it's gonna fill you up there
as well. The atmosphere is gorgeous too. It's in that
brand new building that Saldipoli purchased and built actually built it.
I don't know if you purchased it and purchased the
property and then built the beautiful sky rise right there
on the on the river in downtown Haveral. And this

(01:37:58):
is his restaurant, and boy it is uh. He really
fashioned off of Italian specialty items. I mean, that's that's
what they do there. And of course being part of
sALS so he has his pizza oven, but it's not
the typical Sal's pizza you're gonna get. It's really kicked
up pizza there. But great weekend brunch Bosa Coastal Italian

(01:38:20):
in Haveral. Also I want to give a shout out
to Corinne. She's at Premiere in Broadway in Summerville and
they got a brunch that is going on right now
and they make their own donuts during their brunch, and
I think that's what's so special about them. So for
Sunday brunch, you got Bosa in Harol, you got Premier

(01:38:42):
and Broadway in Summerville and Premier and Broadway and they
also have like a full especially drink menu for their
Sunday brunch. They only do it on Sunday, they don't
do it on Saturday, but boy, it's it's a great
way to celebrate a Sunday morning, right, So I would
head you to either of those places and another one,

(01:39:03):
Good Night Johnny's in Burlington, another great place for Sunday
brunches that you can enjoy some great food out there.
I mean, I wish I had more time to go
out experience a lot of these brunch places, but during
the radio show it makes it difficult. And especially being
in football season, I like to get upstairs and watch
football for the rest of the afternoon, if you know
what I mean. Right, see what happens to the Patriots,

(01:39:25):
whether they win and blow the first round draft pick,
or whether they get and they trade it away, who knows.
Let's see our winner this hour is Bob from Amesbury. Bob,
You're gonna love this place because it's owned and operated
by a good friend of mine. It's called Hoppy's CANTEENA.
I want you to introduce yourself to Sean Hopkins when
you go into this restaurant. They have some killer wings

(01:39:46):
over there, but everything is sort of over the top
and it's all about flavor. Flavor, flavor, if you ask Sean.
And the night you want to be there is when
Shawn's behind the bar, which is most nights, because he's
going to entertain you. It's a small restaurant. It's in
the downtown Amesbury section. There's a lot of restaurants in there.
It's called Hoppies Canteina. All right, so make sure you

(01:40:08):
say hi to Sean Forrest when you go in there. Bob,
I know you're gonna enjoy it, all right. And by
the way, if you win a gift card on the show,
call in let me know what you thought about it,
good or bad? All right. I really appreciate it because
a lot of the restaurants that we feature on the
TV show, they give some gift cards to give away
and I just pass them along to our listeners. All right, Well,
that's gonna do it for me this Sunday morning. We'll
be back next Sunday morning at ten am with the

(01:40:30):
Restaurant Program, taking your phone call back Saturday night with
Wickabytes at night, and of course Televison show Wickabytes TV
Saturday mornings at eight thirty Sunday nights at ten pm
on nest. All right, have a great Sunday afternoon. Everybody
keeps smiling. By bye,