Wicked Bites Radio Show: Sunday, June 23, 2024

Episode Transcript

(00:11):
Well, welcome in everybody. It'sSunday morning, and this is Scott Quickly
and this is Wicked Bites Radio.On this Sunday morning here till twelve noon
today, we're gonna take your phonecalls. We'll open up the phone lines
because you are the food credit.That's how the show has worked for nearly
fifty years now here in New England, America's first and longest running food show
in America. And with your help, but it will go maybe another fifty
years, maybe not with me.That's a long time, but you never

(00:35):
know. Right, We're gonna letyou call in and tell me about some
of your favorite places on today's program. This is all about people helping out
folks on the show. You mayhave a great restaurant you want to share
with somebody, or maybe you hada bad experience at a restaurant. You
could do that call in as well. The praisers inc. From pizza to
gourmet. But now that we're inthe summer dining season, I love to

(01:00):
find out some of your favorite placesout there as well. Where are you
going out for like fried clams?Where are you going out for? You
know, a great seafood dinner.Those type of restaurants on today's program,
right, the number to call iseight eight eight four three four sixty four
sixty four. That's eight eight eightfour three four sixty four sixty four.

(01:21):
And Carol's going to take your nameaddress off air because every hour we do
award some of our callers gift cardsto restaurants, and that could be you
for calling in. So if you'redriving around right now and you've got a
restaurant you want to share with us, large or small, and sometimes the
smallest restaurants for me, those aresome of the better places to mention on

(01:42):
this program because they don't have theyou know, the marketing companies out there.
I can't tell you how many emailsI get from Boston groups out there,
public relation groups, trying to getme to focus and feature on their
restaurants. And to be honest withyou and that most of them were just
regular restaurants, right, there's nothingreally special about them. They're just paid

(02:07):
to do a service. But thisprogram, it's up to you. You
are the food critic. And youknow what, if you work at a
restaurant, maybe you own a restaurant, you'd like to call about your place
as well. Just tell me aboutit. Tell me about your place,
what you have going on right now. Maybe you've got some early bird specials
or some summertime delights out there.Maybe it's some great patio dining or some

(02:29):
waterfront dining. I love to hearabout those places. By all means,
call in on the program today.Eight eight eight four three four sixty four
sixty four is our number. Andas always, it's always best to get
on nice and early when the showgets started, because as we get going,
you know, the lines start toget tied out or get tied up.

(02:50):
Right Eight eight eight four three foursixty four sixty four is our number.
Who's gonna step up and be firston today's program? You know one
place I want to talk about alittle bit, and I'm talking about places
that maybe do something a little bitdifferent for the summertime, and you know
they're trying to get business their customersto come in. One of those places

(03:10):
is right here in North Andover calledJoe Fish Restaurant. It's on Route one
twenty five. And I had JimDeets on the Saturday night show here in
WRKL, which is on from fiveto six every Saturday night. Wickabites at
night, and Jim brought back whathe did last summer and it was so
popular and it was absolutely amazing aftereight pm, and yes, seven days

(03:32):
a week, so seven nights aweek you could get this. There's no
Friday and Saturday caveats where they cutit out half price on all lobster rolls.
That's an incredible deal there. Becausethey have three different sizes. They
got the small, they got themedium, and the medium is the one
I personally like, right, it'sjust enough, right, And they have

(03:53):
the big kahuna and the big kunais like one pound of knuckle and claw
meat, you know, one fullpound. It's a lot, it's a
lot. I did attempt and Ithink I did finish it last summer.
It took me a while. Butyou know, when you're doing it after
eight o'clock and it's half price,that's the time you want to attempt it,

(04:14):
right. But I found the sweetspot for me is that medium lobster
roll. So if you want agreat lobster roll, and they do it
both styles. They do it theConnecticut style, which is the way I
prefer it. With that toasted Briosroll, and you know, a little
bit drum butter on top, soit comes to you a nice, nice
and warm right, so the sweetnessof the lobster gets picked up by the

(04:35):
dram butter and of course the briocheroll or they do it Connecticut style.
I mean, I'm sorry, NewEngland style, which is cold, you
know, which I know Jim Deetsthat's his favorite style. So I go
into the Connecticut camp. I don'tknow about about you, but if you've
got a great place for lobster rolls, let me know today on the program.
That's one of my favorite summer things. It really is. And every

(04:58):
time I talk about lobster rolls,with the exception of last year, and
I actually noticed it it wasn't asgood the ninety nine restaurant. A couple
of years ago. You got tonsof phone calls we start talking about lobstrol
about the ninety nine restaurant and forthe price and the quality of it was
excellent. Last year, I wentto like three different places and I had

(05:19):
their lobsterols. I just wasn't happywith it. And I noticed we didn't
get any phone calls about it lastyear. So I don't know if that's
still the same this year. Soif you got a great place for lobster
rolls, by all means call ineight eight eight four three four sixty four
sixty four. That's eight eight eightfour three four sixty four sixty four.

(05:43):
I see some storms are gonna berolling in here this afternoon, and I've
heard of the news. It's thehighest chance of a tornadic activity in New
England in like six years coming upa little bit later on this afternoon.
So be careful, especially up insouthern New Hampshire. That seems to be
of the sweet spots through southern NewHampshire. But just stay safe, and
you know, sit back and enjoytoday's program, all right, So help

(06:05):
me out. I got open linesright now. Who's gonna call in and
be first on the program today?You've got a great place for lobsterls,
I want to know about it.You've got a great place for fried clams,
by all means, call about thatas well. Eight eight eight four
three four sixty four sixty four.Summertime restaurants. I'd really like to highlight
on today's program because we are inthe season right, We're coming up in

(06:29):
the last week of June, right, this is summer weather at its finest
right. The days are at itslongest right now. So a lot of
people are going out and trying someplaces, are going back to places they
haven't been to all year. What'syour favorite spot? Right? Eight eight
eight four three four sixty four sixtyfour. A couple of words before we
get started on today's program. Today'sshow is brought to you by the good

(06:49):
folks over at Northeastern Fence and SupplyCompany. That's we're gonna find Mike Payne.
They're located in Saugust. They havesix acres of inventory there year.
You hurt me right, six fulleights of inventory. That's why homeowners and
fence contractors they all trust Mike Paynefor his incredible workmanship there. He really
does some great work over there.One hundred percent satisfaction guarantee as well.

(07:12):
It's Northeastern Fence, It's supplied companyon Route one northbound in Saugust. Again,
when you go in, say hada mic pain for us. They
do and they do fencing for yourhome and business. And as he says,
fencing for your your kids, dogsand ugly numbers. That's that's what
he could put up there. Hedid a great job of my yard too,

(07:33):
not too long ago, as wella couple of things I need to
tell you about too. Yesterday onthe television show, we featured a lot
of places in New England and itwas thanks to folks just like you who
called in on this radio show.I was looking for the best steak and
cheese in the land, or cheeseteaks. A lot of people will call them,

(07:53):
especially if you're in the Rhode Islandthe area, they call them cheese
steaks down there. I'm a steakand cheese That's how I call it,
right. We found some great placesand we highlighted them on yesterday's television show.
We started off at Bob's in Malden. Of course, everybody knows Bob's,
right. I mean, it's justone of the most popular places that
you're gonna find anywhere, Bob's.And they have those killer, killer sizes

(08:20):
too. Bob's in Medford is whatI meant to say. And they have
one steak and cheese. It comeson like a six foot No, it's
a three foot sub, right,it's three foot sub. They used to
do that six foot long chicken parmesansub. They don't do that anymore,
but you can still enjoy that incrediblesteak and cheese on a three foot long

(08:41):
sub roll, right, and it'sreally amazing when you see it, and
I know that they sell a lotof those during the football weather, right,
parties, people having parties task becauseyou chop up a little bit and
everybody could enjoy it. So wefeatured them. We featured Carls of Waltham,
which is just incredible. They havetheir own bread made for them and

(09:03):
that's so important because they have largesteak and cheeses. You get a normal
sized is what I had over there. I had the one with a little
bit of siracha, give it alittle bit of a kick, but not
overwhelming. But it's the bread.If you have a role that's just too
thick, right, then you're takingaway from the taste of of course the

(09:24):
cheese and the steak and cheese whatmakes it so popular, right, They
just do a fantastic job over there. Another place that was highly recommended we
featured on the show, The HornetsNest did North Threading and they make their
own roles and their own pizzavons everysingle day. That's why they're still popular.
So there's some great restaurants out therethat make steak and cheeses, some
great sub shops and another place thatSteve featured in Woolster. And I know

(09:48):
they have a new location that justopened up not too long ago in Brookline
and it's called Ziggy Ziggi Bombs andreally just a fun little spot to go
out and enjoy some great food.They kind of, I guess, reimagined
how they do steak and cheeses.They do a street corn a steak and

(10:11):
cheese. I thought it was justexcellent over there. And they do wings
and ribs. They deep fry theirribs there, so they do a great
job there. And if you missedyesterday's television show, which is on Saturday
mornings at eight thirty on NESTS inthe New England Sports that working out another
opportunity to see it tonight ten pmon NESTS and do not miss it.
If you love steak and cheese,can't go wrong with that, all right,

(10:33):
you're really gonna enjoy it. Allright, let's get to the phone
lines right now again. If yougot a summertime restaurant, I want to
know about it. A great lobsterall place, yeah, or fried clams
eight eight eight four three four sixtyfour sixty four is a number. That's
eight eight eight four three four sixtyfour sixty four. We'll kick things off

(10:54):
on this kind of a dreary,overcast summer morning and we're gonna go to
bron In in Darry, New Hampshire. Hey, Brian, welcome the wicka
bites. Come on Hawaiian. I'mdoing, excell Brian, the place for
the fry clams. Uh. Welike them small to medium bellies. We
don't like the latch bellies. Theygross, They little with sand, but

(11:16):
some people do that they're for progative. But it comes up to the uh
step up to the plate hands down. A is the aglee diying or root
one and uh in Raleigh off ofone thirty three head and sols that switch.
Okay, yeah, I you knowI never thought about them for fried
clams. Tell me, tell meabout what what are they like? Well,
we get the small to medium BELLIused to get X extra Tata fresh

(11:39):
fries on your rings and he can'tgo wrong, can't eat it. No,
I I love going in there.What the prices, well, the
prices because that all the restaurants domarket price whatever it is it is.
That's it. Yeah, well,yeah, and that's what everything's the market
price been going up and up.It's almost they're afraid to even publish it
sometimes a lot of these places,but all the restaurants on their menus are

(12:01):
doing that. Yeah. Yeah,well, whatever it is, it is.
I want to tell you the AgonDiner, it is really a great
spot for you to go in thereand get course breakfaciders. But they do
a lot of cakes and pies thatthey they bake right there, so very
very popular. They're homemade. Theyhave pies and muffins and everything. Yeah,
yep, they do a fantastic right, they're on the premises. Yeah,

(12:24):
and of course they feature that upsidedown chicken pot pie. Oh yeah,
oh yeah, hands down on that. Yeah. That's awesome. Yeah,
very good, very good stuff inthere. Well, that's the best
place you're going to get food isin a diner anyway. I think so
too, because they specialize in comfortfood. And the diner has been around
for a long time and it's runby the same family and they know what

(12:46):
they're doing. Oh yeah, ohyeah, yeah, that's uh. The
place is fantastic. They closed onMondays, so oh okay, I didn't
realize that all right, the AgamDiner, and that is uh is that
root one they're on one? Right, Yeah, it's about it's about a
couple of miles up from the fairgrounds. Yeah, fad and yeah yep.

(13:07):
And but if you go on Iswitch off at ninety five that I'll take
your right into the pocket lot yep. And it's well, it's well worth
going in and enjoy it. Now. I'll have to check out their fried
clams the next time I'm in thatarea. Oh yeah, they did.
All their food in there is awesome, hands down. All right, great,
thank you very much for your phonecall. Brian again. The Agaam
Diner on Route one in Raleigh.I I you know, I filmed there

(13:28):
several years ago, and I reallylove that place. I love diner food
as as anyways, And one thingthat kind of always scared me off about
the Agaam Diner the parking lots alwayscrowded, but you know, you can
get in pretty quick. It's reallyamazing because it's a you know, diner
food, a lot of eggs andbeing served and pancakes. They and I
know they have a fairly full menu. You've heard they have fried clams and

(13:52):
they do a lot of club sandwichesand of course those pastries and desserts that
they make there. But the turnoveris pretty quick, so there might be
a twenty people waiting and about twentyminutes later you're already sitting at a table.
So it's well worth going in andexperience the Agawam Diner. I think
it is fantastic. All right,let's stay up in New Hampshire. We're
gonna go to David and Salem.David, welcome the Wicked Bites. This

(14:13):
morning, Good morning, good morning. I'm calling with regard to the Atlanta
the Tuna Striker. Okay, andthat's up in Seabring or not Seabring,

(14:35):
Seabrook and Seabrook okay, yep.And you might have to look up on
your computer because I'm not exactly certainthe absolute location. But it's a great
place. Go there every year andI've taken people there. They enjoy it

(15:00):
and it's great seafood. It's righton the water. It's actually where they
load the party boats to go out. Yeah, okay, I know exactly
where it is. I knew thename, and I was just trying to
picture where it was because I yearsago I used to go out on those
party boats and use a day fishingand just enjoying, particularly the summertime.

(15:20):
But the Tuna Striker is located onRiver Street, five River Street and Seabrook.
Yeah, you gotta go in offthe highway and take a short jog
into the left and then you gointo a parking lot where it's typically there

(15:41):
for people who are going out onthe party boats. Yeah, they do
serve great seafood and it's a greatvenue because you're sitting out on the dock
and enjoying the sun or or not, because you've got plenty of shaded area

(16:03):
that they have overhang from the roof. Okay, all right, So and
of course because they're right on thewater, they're right on the harbor basically
where the boats are. You dohave that great view I was seeing up
on their Facebook page they posted orshared a review from another food group out
there and this Alisha wrote in andshe took a picture of their fried clam

(16:27):
basket at the tuner at the TunaStriker Pub in Seabrook and she said this
basket, she's the best deal you'llfind anywhere. So so it was just
twenty dollars and that's very reasonable,expremely reasonly. Yeah, that's even that's
even better than i'd expected. Yeah, and that that post was posted,

(16:48):
it was shared a day ago,so it's its current It's not like it
was shared from three or four yearsago. That's a that's a current review.
So it's well worth going up toSeabrook. And it's it's just so
many great places and of course beautifuldrive. I had to go up,
but well it is. I'm ina senior home up in Salem and we

(17:12):
have a bus that takes us outthere, you know, on a regular
excursion, and it is a it'sa great trip. Like I say,
I've taken a few people out therethat have enjoyed it. And you can't
go wrong with any of the seafood, whether it's the large store rolls or

(17:34):
the clam baskets, you just can'tgo wrong. Yeah, you know,
I'm in the mood today for agreat lobster roll. And that's that's sort
of Do you ever wake up andsay it's summertime? I really, I
haven't had one this year. I'mway overdue normally by now I've had several
of them. Maybe I'll head upthere well to try it. Yeah,

(17:57):
yeah, that would be great,all right, the Tuna Striker I I
had to call your attention to itbecause that was the first thing I thought
of. Great David, thank youvery much for your phone call against it
sooner. It's the Tuna Striker Pub. They are located at five River Street
and that's in Seabrook. I'm lookingat their menu right now, and you

(18:19):
remember the old Hilltop when they hadthe lobster pie that they used to do.
They do do this at the TunaStriker Pub. They have it with
rich crackery, of course, spotterand lemon. But that's that's perfect for
me. It's been hard to replacethe Hilltop Steakhouse when you get to that,
you know that lobster pie and stufflike that. That's so good.

(18:41):
But they looks like they have oneover there, all right. Eight four
three four sixty four sixty four.We're talking all things summer. I'll think
summer restaurants out there, all typesof summer cuisine. Help me out,
Help me out. I am lookingfor the world's best lobster role. Yeah.
I really could use one right now. Eight eight four three four sixty

(19:03):
four sixty four that's eight eight eightfour three four sixty four sixty four.
Again, we welcome first time callerson the program. You know it's easy
to do too. If you justsay I'm too chicky to call in on
a radio show, it's really pretty. You're just talking on the phone.
It's and that's all is. You'regonna tell me about the place you go
out, and it's your opinion,well you like it or not, and

(19:25):
the praisers in That's how this show'sworked for so many years. All right,
eight eight eight four three four sixtyfour sixty four is our number.
In Winchester, there's a restaurant Iknow you have to go out and try.
It's one of my favorite little spotstoo. And when I'm taking out
friends and they want to know,well, where where should we go?

(19:47):
Right? And I said, well, if we're in the anywhere in that
Winchester area, I want to goto Lucia Restaurante. I had five Dash
thirteen Mount Verne Stree at Winchester.It's own and operated by the Friday Roley
family and Felipo open this restaurant upin nineteen eighty six. And what makes
it really so incredibly think about itnineteen eighty six. He at that time,

(20:08):
Felipo had a very successful restaurant inthe North End of Boston under the
same name on Hanover Street, stillhas it today, and he had a
vision, you know, he wantedto open up a second location. You
want to go north to Boston,take out that same quality food that he
has in the North End and justbring it out to the Burbs. And
he decided to open up in Winchesterand that was in eighty six and this

(20:30):
restaurant is still going strong to thisday. It is just fantastic couple liems
I recommend. And you know,I've always judged Italian restaurant, especially when
I was a kid. My palatesgot a little more sophisticated, but I'll
still go back to this. Ialways judge them by their vial parmesan,
and they got a great vial parmejanI'm all in right, well, they

(20:53):
do have that here at Lucia Restaurante. And what I like to do with
it as I kick it up evenmore, I put a thin layer of
eggplant on top while we cannot bebeat and the atmosphere is gorgeous as well,
and save room for dessert because Felipomix is on terra masoup and it's
just delicious. And I love theway he serves it in sort of like

(21:15):
a champagne glass at the end.You'll love it all right, trust me,
Trust me. You probably see methere too with friends, that's how
good it is. The Chair Restauranta five dash thirteen Mount Ferne Street in
Winchester, and make sure you sayhi to Felipoa Frida Rolie for us.
The China Blossom in North Andover.You know they're the critics' choice of the
best China swisging north of Boston.And guess what they're all you can eat

(21:38):
Chinese buffet. It's been back forabout six months now and it is just
doing fantastic. Their dinner buffet featuresprime Rib. And I went there with
my wife. She was really inthe mood. She says, you know,
we have been there in like twoweeks. You know I need I
need it now. So we wentthere on a Wednesday night two weeks ago

(21:59):
and I at the Prime Rib andshe did too. I think I went
back. I got a second helpingthe prime room, and I didn't even
go for any of the Chinese whothe they did, but I did go
for dessert. I went for theirice cream that they have, but they
will have on their dinner buffet thePrime Rib. They'll have crab legs there
as well at Peel and Eat Trip, along with tons of Chinese delicacies you

(22:19):
could have there, and of coursedessert they have ice cream. Right the
China Blossom one twenty five in NorthAndover. They will lunch and dinner buffet
seven days a week at the ChinaBlossom in North Andover All. Right,
let me take a break here forthe news. We're gonna come back on
the other side. We'll continue thediscussion. We're looking for summertime foods.
Right, you got a great placefor lobster rolls. I want to know

(22:41):
folks well fried clams, you know, or lobster in a rough right,
I love those places as well.Eight four three four sixty four sixty four
is a number. My name isScott Whitley, and this is Wicked Bites
Radio. Yeah, and this isScott Whitley and this is Wicked Bites Radio

(23:06):
on this Sunday morning till twelve noontoday taking your phone calls and I got
open lines. I don't know whatit is. I got open lines this
morning. We're looking for a greatseafood places. And I am in the
mood folks, for the best lobsterrole in town and wherever it may be.
And I don't even know if Ican make it through the end of

(23:27):
the show. I've been thinking aboutit so much the last couple of days.
Don't disappoint me. Let me knowyour favorite places for lobsterols, all
right. Eight eight eight four threefour sixty four sixty four is our number.
That's eight eight eight four three foursixty four sixty four. Again,
Carol's gonna take your name and address, because someone's gonna wint I did a

(23:47):
gift card this hour and they'll bedining on us for calling in. All
right, maybe they could recommend agreat place for a lobsterol or clam roll
right, yeah, I am.I like fried clams anyways. Eight eight
eight four three or sixty four sixtyfour. Now, earlier in the show,
we had somebody who called in aboutfried clams, and you mentioned he
didn't like the big belly clams becausehe found them to be sandy and stuff

(24:11):
like that. I guess it reallydepends on where you go on the south
Shore. There's a couple of places. I'm trying to think they're right there
on that that that boulevard that runsright down Quincy Shore Drive. Is it
Mike's Clamshack? That that they featuredthe big belly fried clams. And I

(24:34):
think they're excellent. They're really good. I've had them over there. You
got to be, you know,ready for him, you know, because
I would say there's a lot morelet's say, if you've never had fried
clams before, that's probably not somethingyou want to start off with, you
know, the big bellies, becausethere's a lot more of what they'll call

(24:55):
flavoring in that belly, of course, but if they clean them out right,
and again I don't know how theydo it. I I watched a
few of them, and I knowthere's a couple of tricks how how people
clean out the clams. I thinkthey're just excellent. I think they really
are really really good. So,you know, if you're looking for a
great place, uh, you know, for for fried clams, uh you

(25:19):
know, there's so many around NewEngland. Ipswich has always been the the
haven for fried clams, you know, and that whole area Ipswich, Essex,
and I think the reason for itbecause you'll see people even like all
the way down in Florida, we'vegot Ipswich fried clams, right, And

(25:41):
why you know, why do theyhave those there, you know, and
why they're promoting those. I thinkit's because of the environment in which those
clams live. They are in ayou know, in the sand bed.
Now a lot of times you gointo a sand bedding a lot, even
throughout New England, right, it'sa murky, muddy, small pieces of

(26:07):
sand, right, and it's ableto they're able to ingest it more into
the clam body. In Ipswich,as far as I know, the sand
that they in bed it's a littlebit larger, so they don't really ingest
it. They're filtering that out becauseit's not coming in. And maybe that's
what makes them tastier. Yeah,I don't know. I mean, that's

(26:32):
that's what I have always believed.Whether that's true or not. I'm not
a fried clam expert. I knowI like them sometimes I really love them,
but you never know, you justnever know. I mean, where
you're gonna find some great fried clamsand you don't have to be in those
area just to enjoy great fried clams. There's so many awesome spots. And
with the summer in full swing now, I know today is not really what

(26:55):
I would consider a beach day outthere. It's kind of humid, you
know, it's kind of cool.So it's still in the sixties here.
It's kind of dark, right.It's not raining at the moment, but
you know, anytime the thunderstorms couldroll on in today. But I'm still
thinking about great places for you know, for seafood and you know, great

(27:15):
views out there, whether it's onthe lake or on the ocean. And
I know a lot of people asthis week will go on, well like
to find some place maybe go outfor lunch and enjoy some great views.
So if you could recommend some places, I'd really appreciate it. On today's
program, whether it's on the Cape, whether it's up in the Lake region,
I could be up in Maine.What's some of your favorite dining in

(27:38):
those areas that you can enjoy theoutside, enjoy some great views. Eight
eight eight four three four sixty foursixty four is a number. That's eight
eight eight four three four sixty foursixty four. That's eight eight eight four
three four sixty four sixty four domSausage Company. They're located in Maldon's Own

(28:00):
operated by the Botto Cheliy family forwell over I guess approach in eighty years
right now. It's a full servicebutcher and wholesale Italian deli and they're famous
for their marinated snake tips. They'reso good. You could also find them
in a lot of specialty markets aroundNew England as well. Just look for
their name and when you try themtheir steak tips, they're going to melt
a new mouth and you don't needa grill. You do them right in

(28:22):
a frying pan, and they're thattender and so flavorful. They spend over
one hundred thousand dollars just for theequipment to do it. That's why they're
so famous for it. Matter offact, I think I put their steak
tips up against just about every restaurantout there. They're that good and you
can do them at home. Butthey also do a lot of other marinated
meats there as well, and ofcourse sandwiches and subs, and they got

(28:42):
all your specialty items too, sincethey are a specialty market as well,
and they do catering, Big oncatering. They have several trucks. They'll
bring their own grill masters, theirown grills and their marinated meats and they'll
do all the clean up, soit's no fuss, no worries, no
stress on you. Sausage Company forfind out more information about their catering because

(29:03):
they do get booked up this timeof year. Call seven eight one three
two four thirteen ten. That's seveneight one three two four thirteen ten.
And you can always go in TomSausage Company in Malden. They're open seven
days a week, nice and earlyin the morning, like a seven am,
seven days a week. Doms SausageCompany all right. Boston Salad and
Prepared Food big shout out to them. They've been in business since nineteen ninety

(29:27):
one and they produce these side dishes. You can find out a lot of
area delis. Some of the bestdelis throughout New England use their products.
You also find them at especially themarkets and at market Basket. Boston Salad
and Prepared Foods. They bring youthis portion of wicked bites. Back to
the phone calls. We're gonna goto Campton next and we're gonna talk with

(29:48):
Lauren Lauren. Welcome, Good morning, Lauren. I'm calling about the lobstrol
I believe it or not. Ihave to say Legal Seafoods has a fabulous
lobster all always blown away, haven'tit? Because I'm used to going to
lots of huts and you know,the typical traditional places. But I'll go

(30:11):
to Legal Seafoods anytime to get it. And they offer it two different ways,
the buttered the warm buttered. Yep, that's the way I like.
The lemon male yeah, yeah,you know. I don't know if I
know I've had their lobsteroll in thepast, but it's been a long time
since I've I've tried, at leastas long as I have been to Legal

(30:33):
Seafood in a couple of years.But their food is always phenomenal. Absolutely
yes, and yes I had itlast year, and now that you've had
this show going on, I'm readyto go up again and get another one.
They also have How big are theirlobster rolls? Are they their standard
size or they do? Half apound is huge and really you could share

(30:55):
it, but it's so delicious youdon't want to share it, but it
easily could share it, and itis expensive. I just looked online.
It was well, I don't knowif that's expensive nowadays, forty three dollars,
but you could easily see two.I'm looking at there, and again
I'm not having enough time to digestthis, so don't take my word for
this exactly. People gonna have togo on to their website, Legal seafood

(31:18):
dot com and they have a promotionthat's going on for a limited time only
Legal Seafood they have I guess I'mthinking this is a royalty card and you
can enjoy two lobster rolls, whichis a half a pound a lobster meat
in it in the lobster for theprice of one. And it says for
new members to that enroll that havejust rolled after January thirty first of this

(31:44):
year, and for existing members too, So people go on find out more
about it. But that's that's agreat deal to you enroll into their awards
program. You go in there andenjoyed two lobster rolls for the price of
one. Thanks for letting me know. I think I will. Yeah,
now I might do it. NowI'm gonna have both of them. Now,
be a full power, right right, and of course you can't beat.

(32:06):
I mean the atmosphere inside is alwaysgreat at all. The Legal seafoods
as well too, they do afantastic great Yeah. All right, Lork,
thank you very much for your youryour phone call. Again. She
recommends for lobster rolls, legal seafood. Let's go to John and Lowell next.
John, welcome to the Wicked Bitesthis morning. How are you doing.
I'm doing excellent, John, I'mpalling about jolly lobster. It's a

(32:30):
food truck in Lowell and it's rightin front of Boston Chowder factory. Okay,
and uh they have the lobster rolls, the creamy Clan showder which they
probably get it from the factory behindthem, and the chili hot dogs and
the pool port. I think Iheard Jim say, you like, and

(32:54):
it's it's right and right in frontof where the Boston Child is. It's
a food trucks and it's they're rabbitif you go on Facebook and that they
have a live you know record onall the stuff they have and all that
they play. They you know andplays the song and all that, and
it's right one O one Phoenix Avagewith low which is right off Roger Street,

(33:21):
right right past handif and at thelights, should take a left and
take you right down there. Soit's pretty good. It's just they're always
out in the front of the chowderFactory in Law. What's that? They're
always out front of the chowder factoryin Law. Yeah, it's a little
food food truck. You gotta yougotta try it, you know, Okay,

(33:42):
Yeah, No, I love foodtrucks. I think food trucks are
great when because they specialize in certainitems and they're always excellent when when you
go to places like that. Butthis food truck, I mean, yeah,
the chowder must be pressed running.They're shout the run off, they
run, going to fact that youget more. Yeah. Now, this
food truck doesn't really move. It'sjust it stays at the right there.

(34:07):
I have to go to uh don'toh I think I think what I think,
John, We're losing you a littlebit. Oh roll doesn't have uh
sage? You know, food trucksI get. I went down here the
Double Dan's for the sausage and allto get three or four of them.

(34:28):
You know. Yeah, they're nolonger. They don't exist, I guess.
No. Unfortunately, they don't,and I missed them. I really
miss them because I I enjoyed goingdown for that as well. But I'm
gonna have to check out the JollyLobster in front of the Chido Factory and

(34:49):
Lowell that that sounds like a greatspot, you know, just to enjoy
some great food. Do not openon Sunday. They're open from Monday to
Saturday. Okay, Well, damn, I was going to go out there
today. I was ready. Iwas ready in the car and go,
all right, but you definitely gottago there. I know you're gotta love
it, you know. All right, great John, thank you very much,

(35:10):
Chef for your phone call. Again. It's the So you go out
and you go to I guess Iknow the Chowder Factory in Lull. They
produce a lot of chowder for somepretty big companies as well, and you
can pick up, you know,gallons of chowder or whatever your individual portions
as well. And then outside theyhave the Jolly a Lobster. It's like

(35:34):
a food truck that's right outside andthey have a limited menu from lobster rolls
to hot dogs to pull pork asyou just heard, even crabcake sandwiches,
smash burgers, so do a lotof that. Oh they got something new.
I'm looking at their menu right now. They got a lobster grilled cheese.
You know. I had that acouple of years ago at the Yankee.

(35:57):
It was a Yankee Lobster in Bostonand the Seaport district. They said,
we got this, you should tryit, and I'm like, I
don't know. I love lobster.I love lobster rolls. I don't know
about making it into a grilled cheese, but I love grilled cheese. Let
me tell you something special. Soyou can find it over there at the
Jolly Lobster, which is located inthe all Right, thank you for your
phone call. If you're looking fora great place for cakes and pastries,

(36:22):
you know I always I got thatsweet tooth, right, So I know
the finest places. And one ofthe finest places you're gonna find around is
in that Crossroads shopping plaza and it'sin Wilmington. It's called Josie's Bakery,
and that's where youre gonna find RickLow. This is an old school bakery,
but it has really a modern twistto it, and everything is homemade
all of their pastries and their cakes, their works of art. I guess

(36:45):
they're biggest secret and the reason they'reso successful. At Josie's Bakery. You
gotta make it from scratch, right, but you really got to use the
finest ingredients to really get it tothat next level, and they do that.
So if you want to go inthere and just enjoy a great cookie.
You want to chocolate chip cookie,yeah, well I don't think you

(37:06):
find one that's gonna be finer.Well, if you want a great cupcake,
and I always say, you geta couple of cupcakes that we get
to try different types of one.They're so special. Josie's Bakery is that
place to go. And their cakes, well, that's just next level work.
They do a lot of custom cakesfor weddings and events. They'll design
it for you. They're so pretty, some of them. Because I follow

(37:29):
them up on Facebook. I seethe pictures that they posted their cakes.
They are so pretty. Who's gonnawant to cut into those cakes and ruin
it? I saw one that lookedlike a giant taco. I don't know
what event it was for, butit was absolutely amazing. So if you
want something a little bit different,you know, to put quality quality,

(37:51):
quality. It's Josie's Bakery a rightto Lowell Street and that Crossroad shopping plaza
and Wilmington. They also supply thedesserts for their restaurant, which is all
so in that shopping plaza. Alot of people go to Tomezzo, which
is an Italian themed restaurant, andthey have dessert. They just walk in
that shopping plaz to go over toJosie. It's that good, Yeah,
it really is. And I getboth right there in Wilmington. That Crossroads

(38:15):
shopping plaza, it's like two milesfrom Route ninety three and two miles from
Rout one to twenty eight. That'swhy they call it Crossroads. And it's
well worth the trip, all right. Today's topic, we're looking for all
things at summer retreats. Great foodon today's program Food with a View would
be phenomenal. We've had some greatrecommendations. I'm just trying to find out

(38:37):
some great places to go. Iam looking for the best lobster rolls around
period. So far, Legal Seafoodhas got a call that said they're excellent
over there, as well as theJolly Lobster in Lowell. If you've got
a great place, I want toknow. Eight eight four three four sixty
four sixty four is a number that'seight eight eight four three four sixty four

(39:00):
sixty four. Come on share withme. I'm hungry. I'm hungry.
I was disappointed. I was whenJohn was just talking a few moments ago.
I was thinking about going to theJolly Lobster today. Yeah, it's
it's for Lowe's probably about twenty fiveminutes from my house, and I was
gonna go up there and maybe bringshome some clam chowder. But I definitely
was going to grab a lobster withit closed on Sunday. So I need

(39:20):
a place that's open today. Whereshould I go? Four three four sixty
four sixty four. My name isScott Whitley, and this is Wicked Bites
Radio on this Sunday morning, tothe same old leftover seat. Yeah oh
yeah, especially when the original mealhas never been found. This is Wicked

(39:42):
Bites Radio, your meal ticket tohappiness. Welcome to Vita Bella in Essex,
the area's top Italian restaurant. Yourdining experience is not only delicious,
but romantic at the same time,So come join Us for food and drinks
Vita Bala Restaurant Our Route one thirtythree in Essex, mass When it comes

(40:06):
to dining on Root one, it'shard to be at Root one Grill House
in Saugus. Whether you're kicking backfor lunch or dinner or something in between.
Root one Grill House is a must. Looking for large portions, wait
until you experience our chicken parmesean enormousburghers, and of course are legendary baby
back ribs. How about a greatsteak. We have the best steak tips

(40:27):
in town period. From cocktails,appetizers, delicious entrees, and an awesome
kids menu, there's a little somethingfor everyone at the Root one Grill House
in Saugus Coliseum Restaurant. You guysheard of that, right You've heard of
my friend enable A Tedesca. Youknow, I was just noticing here.
The Colisseum Restaurant is, in fact, the only restaurant in the United States

(40:47):
to have received an award called thebest Italian Chef and Restaurant in the World,
and it is located not Nitley,but in Salem, New Hampshire.
It's called the Colisseum Restaurant. Routetwenty eight that's in the Bricking Ridge shopping
Plaza in Salem, New Hampshire.The chef Anebela to desk it. So
if you are looking for a greatItalian food Neapolitan food, go and visit

(41:12):
the Coliseum Restaurant Route twenty eight breconRidge Shopping Center in Salem, New Hampshire,
NIBLA to descus place. I'm WarrenMills from Rare Coins in New Hampshire.
I've been known as a leading expertin the rare coin and golden silver
field for forty two years Nationally,i have one of the best reputations in
the country. I'd like to helpyou when you have questions about either buying

(41:34):
or selling rare coins or gold andsilver, so please contact me. I
can be reached at one eight hundredtwo two five seven two six' four
that's Rare Coins in New Hampshire orWarren at RCNH dot com. Thank you.
I'm Tracy and I'm Julianne. We'rehere at the Pushcart Cafe. Come
down and visit us at our newlyexpanded cafe. We have something for the

(41:57):
entire family at the Pushcart Cafe.Our huge salad bars, dinners and more.
Come on down and get comfortable atthe family table, make yourself at
home. Don't forget fresh big cookiesand smoothies you pushcart Cafe Route thirty eight
in Tukesbury. Peddler's Daughter Restaurant offersa pentic Irish dining without the travels.
They have the beverages you love,with all the food that's famous in the

(42:21):
land of the leprechauns ad friendly serviceand you don't need the look at the
Irish. You just need to know. There's a Peddler's Daughter Restaurant in haybrol
And, Nashua. Wicked Bites Radiomaking Sunday mornings great again. All right,
welcome back everybody. This is ScottWhitley and this is Wicked Bites Radio

(42:42):
on this Sunday morning here taking yourphone calls. We're just talking all things
summary foods and all things food.I mean her praise his saying for pizza
to gourmet. That's how the showworks as well. If you got a
great restaurant, you want to shareit with folks by all means calling in
large and small, I would appreciateit. Eight eight eight four three four
sixty four sixty four is a number. Let's go to Wobbin next, and

(43:02):
we talked with Steve. Steve,welcome to Wicked Bites. Hey, good
morning, Scott. How you doingtoday. I'm doing fantastic. The weather's
kind of holding up right now,so after show I'll get out. It's
not really a pool day, butI think it's a it's still summer day,
right, can't beat it, exactly. So I had a party at

(43:22):
my house and I was unable togo get pizza at the regular place that
I go to, and I gotI got pizza from a very local place
that I knew was around, butI just never went there because I'm used
to getting New Haven style pizza.Obviously, Frank Peppie Pisa is New Haven

(43:46):
pizza. So but I didn't gothere. I tried this other place and
I got a half a dozen pizzas, all different different types, and people
are coming up to me saying,this pizza is great, this pizza is
unbelievable. And that's a great wayto disample a place, right, all
these different styles of pizza exactly.And so when I went to have a

(44:10):
piece, the pizza was gone.Yeah, it was gone. So I
said, you know, I gotto try it. Myself. So I
went back actually the next day,and the name of the place is fifty
seven Lincoln. It's in Newton Highlands, and I went back and I tried

(44:37):
it. It is really really goodpizza, really good pizza. It's not
it's not at the level of newHaven pizza, but it's good pizza.
And so I just want people toknow that if they're in the Newton Highland
area, they're not going to bedisappointed with his pizza. Now I'm not

(44:58):
familiar with them. Is is itstrictly is it a pizza shop? Is
it is it a restaurant or what'sit like? Right, it's a pizza
slash sub And I honestly don't knowwhat else they they have. The only
reason why I went in there tobegin with because I just wanted to have
pizza along with the other food thatwe were serving at at the party.

(45:24):
And so I only got pizza.And and and when people come up to
me, this pizza is great,This pizza is great. It's called it's
called fifty seven Lincoln Kitchen and it'slocated at fifty seven Lincoln Street in Newton
Highlands. And what type of pizzasdid you get? You got six of
them, So what type? Whatstyle pizzas? Did you get it?

(45:45):
There? So I got regular cheese, I got a vegetarian, and I
got the pepperoni. And I don'teat meat, so I wasn't gonna eat
the pepperoni anyway. But I sawa people well eating it and it just
looks good Scott, And you knowwhat, I'm actually I'm actually gonna put

(46:07):
it my uh vegetarian or I shoulda non neat and I tried it.
Unbelievable. Yeah, what I mean, how would you describe their their pizzas?
Is it a deep dish, athinner crust? Is it? Is

(46:28):
it more like you Haven style oris it a little bit in between it
everything? No, definitely not NewHaven style. And I don't want to
taint the audience by saying that theowner is not Italian because normally the only
pizza that I have is you know, I just go to the Italian places.

(46:51):
I don't go to the Greek placesanywhere. But you asked the question,
I'm going to answer it honestly.The guy's Greek. Yeah, well,
you know, I got a lotof Greek restaurants and they swear to
me the best pizzas of Greek pizzasperiod. So there's a I go back
and forth. I I enjoy aGreek pizza, but I also you know,

(47:12):
you know what, I just enjoypizza. I know it doesn't really
matter to me. And if it'sdone right and the way I and you
mentioned it for me to find thequality of place. This is why I
love regina Pizza. I like totaste the like a cheese pizza. They
could do that really well, thenthey could do all their other pizzas excellent,
because when you put all those topics, it kind of kind of dilutes

(47:34):
the flavor and the taste of it. But if you could taste the dope,
you could taste the cheese, youcould taste the sauce, you know,
you got something special, you know. And this sounds to me like
this fifty seven Lincoln Kitchen the NewtonHighlands is the place to go right now.
It is. It's really it's reallya great place. And you know
you mentioned Regina's pizza. The thingthat makes Regina's pizza aside from everything that

(47:59):
you just mentioned, but the numberone is their saw yeah, the chart
consistency. Yeah, and their sauceis excellent, excellent, Steve, I
hate say I got a run forthe news here, but it's fifty seven
a Lincoln Kitchen, A fifty sevenLincoln Street and Newton Highlands. Sounds like
a great place, Steve. Thankyou for calling this morning. Thank your

(48:20):
Chersey, Thank you very much.I let to take a quick break here,
Joseph, I see you there.Let me take a break for the
news. We'll get to some moretime on the other side of this break.
My name Iscott whiley and this isWicked Bites Radio. Well, welcome

(48:45):
back into the second hour of WickedBites Radio. I got a winner from
the first hour, and you know, as we have winners and people call
in, we pick them at randomand they try to find something that's really
really close. Well, I foundsomething that's right in the same town that
the person called from, and itsort of has a summer of tone to
it. So I'm going to tellyou our winn in just a second.
On today's program for the rest ofyou, we're going to open up the

(49:07):
phone lines again this hour and we'lldo it all over again and you could
win, you know, a dinnergift card on us for calling in,
and we do pick them at random. First time callers will welcome on the
program as well. I'm kind oflooking for all things summary on the show
today. Great places for fried clams. I am in a I'm having a

(49:29):
craping right now for a lobster rolland if you can find a place for
me that has great, great,great lobster rolls. And I like it
Connecticut style, which is the warmright toasted with the drawing butter on top.
That's the way I like it.I want to know a place.
Eight eight eight four three four sixtyfour sixty four is our number. That's

(49:54):
eight eight eight four three four sixtyfour sixty four. Again, Carol's going
to take your name and a becauseoff air, you know, she gets
that information and at the end ofthe hour we do pick our winner.
If you're a winner, I'll justmail it out because I have your address.
You don't put you on any mailinglist. In addition to that,
we're also looking for a restaurants.You get praiser zing from pizza to gourmet.

(50:16):
That's how the show works, andwe talk about, you know,
anything for pizza. We had tocall her last hour, talked about a
great place for pizza in Newton Highlandscalled fifty seven Lincoln Kitchen in Newton Highlands.
That sounded like a great spot.So that's what we're talking about today.
All great foods on the program today. Eight four three four sixty four

(50:37):
sixty four is our number. Rightlast hour on the Restaurant program, we
had a caller, Brian. Youcall us from Derry, New Hampshire,
and as I mentioned, I gota gift card. Brian, you don't
even have to travel that far.We're gonna send you to clam Haven right
there in Darry, New Hampshire onRockingham Road. So you go in there

(50:58):
and endo us some fridy clams.I think you have ice cream there as
well. I know you'll enjoy theplace and you don't have to travel that
far. About something really close foryou. All right, congratulations Brian,
enjoy clam Haven in Dairy, NewHampshire on us. We'll send that on
out to you. The name ofthe pizza places I've being shouted and I
just mentioned on the air, fiftyseven Lincoln Kitchen in Newton, Hiland is

(51:22):
the name of the pizza place.So we're getting phone calls about places out
there that were called in on thefirst hour of the program. All right,
come on, help me out,and I got some open lines waiting
for you. I need a greatlobster role. Don't say I'm too shy
to call in and tell them wheredo you go for a lobster? And
for me, a great lobsteroll hasto have a couple of factors. One

(51:42):
has to taste great, right,I mean that's the most important thing.
Has to be fresh. But thistime of year, I like to have
it where it's somewhat of a summarything and that really makes it extra special
for me. All right, Soif you got a place I want to
know eight eight four three four sixtyfour sixty four. I want to thank

(52:04):
Warren Mills for rare coins that Hamstreycame on the Saturday Night show with Me
last night, Wicked Bites at Nighthere on Saturday nights from five to six
pm. We were talking about themarkets, and I was noticed that the
stock market will go up in therecord territory. I also a pullback,
right, and lately it's been ona slow increase, a slow incline,

(52:28):
and I was trying to figure outwe hear record numbers right in the stock
market, is it really that goodof a thing or is it brought up
because of inflation as well? Anda lot of people are getting close to
retirement to listen to this program,or perhaps retired, and they're worried about

(52:49):
their money and you know how they'regoing to live, especially in the retirement
funds and what to do. Andwe were talking about rare coins and silver
and what Warren thought was going tohappen. He thinks that gold and silver
are going to go sky high,and particularly right now the silver market.
Silver's running around thirty dollars an ounce, and a couple of years ago I

(53:13):
started buying a little bit of silverthrough Warren Mills and was sixteen dollars an
ounce, so it's almost doubled inthat short period of time. Warren says
he expects a little bit of apullback over the next couple of months during
the summer, he says, that'swhat typically happens in the metals market,
he says, and then come thisfall expects to start going up. And

(53:34):
he feels that silver can go upin the next couple of years one hundred
dollars maybe two hundred dollars an ounce. Yeah, yeah, it's crazy to
think about So if you're retired rightnow or getting close to retirement, maybe
you want to take a little alittle bit of your retirement funds and just
put him in to rare coins andyou know, or in silver and that

(53:58):
type of stuff. It's over ahedge against inflation because they go up with
inflation quite a bit, and asinflation ticks up. That's why now gold
and silver has been up over thelast couple of years. So maybe you
need to get into it, butyou need somebody that you could trust,
and somebody you will buy back thecoins afterwards too. Sometimes you'll buy these
cold gold and silver where the barsor coins and the places won't buy it

(54:22):
back. But Warren Mills Rare Coinsin a Hampshire he explained us to that
whole process and it's just really interestingon the radio show now. So if
you're thinking about buying selling rare coins, gold and silver, Warren Mills of
Rare Coins in the Hampshire is theperson to call. Eight hundred two two
five seven two sixty four. That'seight hundred two two five seven two sixty

(54:42):
four. He was great, Hereally was just just kind of breaking it
down and explaining it. The wholebusiness and how it all works. And
I hope you had an opportunity tocatch the show last night. All right,
WI could bye to night Saturday nightshere on a wr KIL from five
to six p A couple other thingsbefore we get back to the phone calls
again. We're talking all things summerhere on the program eight eight eight four

(55:07):
three four sixty four sixty four.I got to tell you about the television
show. It's Wickabites TV Saturday morningsat eight thirty and Sunday nights tonight at
ten pm. Yesterday we did oneof my favorite shows I think of all
times. Right now, I lovea great steak and cheese. And thanks
to callers to this very radio show, and folks up on our social media

(55:31):
Wickabyites TV up on Facebook. That'swhere I stream the Sunday morning radio show.
So if you miss any portion ofthis radio show on Sundays, you
can always go back. You gowatch parts of it, or you know,
just watch the whole thing if youmissed it. And I try to
tag the restaurants they get mentioned aswell, the way you could click on
and get more information about them prettyquick. But a lot of people when

(55:52):
I put a post up for thebest steak and cheese. I probably had
several five hundred, maybe way morethan that. I stopped looking after a
while. It was just it wasjust overwhelming me. And I kind of
went through it and try to findout what places seem to get recommended a
lot and why they were getting recommendedto feature on the show. And that's

(56:14):
what I did yesterday, and wefeatured some incredible places from Bob's of Medford
where they do a three foot longone if you would like. Yeah,
it's great for parties, and ofcourse their Italian marketplace there too. They
do also tons of great subs.We also do really well with a Carls
of Waltham. I think that wasone of my favorites, and it has

(56:37):
to do a lot with the qualityof how they make it. It's a
small place, matter of fact,I don't know on a rainy day,
how do you even get in thereright come lunchtime. You can probably only
hold about six people inside as theyorder right and the people are ordering and
picking up, and there's some tablesoutside, but it's small. When we

(56:59):
were there, filming normally takes acouple hours to film each segment, for
the TV show to really capture theessence of the place. That took us
like four hours, and I kindof knew it was going to take a
long time because we had to workwith the crowds, work, you know,
to get our cameras in the place, and we work with the ebbs
and the flows of the crowds thatwere coming in. But boy, they
made a great, great steak andcheese, so you could see all them,

(57:20):
plus a couple more tonight ten pmon Nesson. That's the new England
Sports Networks. Set your DVR thatway you don't miss a single episode.
We got a great summary episode that'scoming up next week. We take you
out to the Seaport district of Boston. So Wicked Bytes Television Saturday mornings at
a thirty and again Sunday nights atten pm on Nesson. All right,

(57:43):
let's get back to the phone calls. Come on, folks, I need
help. I want the world's bestlobster role today. Eight four three four
sixty four sixty four is our number. Let's go to Pat in Westward next.
Pat, welcome to the Wickabites.Yes, thank you, Scott,
I appreciate it. I want tosay SNS Lobster and Fitchbird. They distribute

(58:07):
seafood to restaurants. They're a smallplace. You wouldn't really bring somebody to
impress them, because what's good aboutthis place is their food. They have
the best food, the freshest food, the best prices. They have a
large and small sized lobster role.They have side orders of clams for twelve

(58:31):
dollars. Wow that if you winanyplace else for a small order of clams
in public, costs are close totwenty dollars. Yeah, exactly. It
sounds like their prices are phenomenal.I just called up there their Facebook page.
I know they haven't posted since March, but they have a lot of

(58:52):
specials up there. Do they alsodo other items like boneless rabbi and stuff
like that. I don't know ifthat's no they don't, okay, because
I see that they did have somespecials over there. It's mainly seafood,
and they also have a seafood counter. You can go out and go in
the little back area and they havea display of all types of fish that

(59:17):
you can buy. Our steamers inthe Haddock sandwich. You can buy a
haddocked sandwich, which is the sizeof a piece of hattock that you'd buy
any place for on a haddock dinner, maybe a little bit smaller. And
it's like under ten dollars and itcomes with fries and coldslaw. I hate

(59:40):
to say this, but because itis busy and now it'll be busier,
well, you know, it kindof reminds me of looking at the place
and the menu and everything they haveof the old Sea Witch Restaurant and Peabody.
It seems to have a lot ofthe similar you know, flare to
it and and I'm sure it's agreat little stop too. How long they've

(01:00:02):
been a business. They've been therefor a long time. Jeez, they've
been there. We've been going therefor at least ten years. And like
I said, it's not a fancyplace. You wouldn't bring somebody on a
date for the first time or special. You know, you'd have to say
to them first, we're going forthe food, not for the ambiance.

(01:00:23):
Yep, nothing wrong with that though, right, no, no, And
that way we can get to gotwo times a week, right, right,
And again when you're talking, whenyou talk seafood, seafood prices have
been so high over the last coupleof years. It sounds like they've done
everything, maybe because they're a wholesaleseafood company as well. The prices are

(01:00:44):
fairly reasonable, Yes they are.And like I said, they distributed.
I don't know, they have aplace that was a garage that used to
be a gas station that they've turnedinto a distributribution. The area is small
and they I don't know what restaurantsthey bring it to, but they do

(01:01:07):
distribute seafood, all right. Soyou know it's good. Yeah, it's
good. You know it's fresh.Yeah, and that is that's I think
that's half the battle right there.If the seafood is fresh and they cook
it up right there, you knowit's going to be good. That's right.
It's called S and S Lobster.It's on River Street in Fitchburg.

(01:01:28):
That's correct. Correct, And youhappen to know there are hours by any
chance, gee, I want tosay they're open seven days a week and
they open around eleven o'clock and theyclose around maybe seven or eight. All
right, it's plenty of time togo in and experience them. Maybe I'll
get them on the Saturday night radioshow because I always think those places are

(01:01:50):
you know I call them like littleholes in the wall, but they're always
so so good. Yeah, Ididn't want to say that, but we
call it. We're going to whensomebody says where you went to eat to
a hole in the wall, Yeah, nothing wrong with that, right,
exactly exactly. You say hi toDad, tell them we miss him,
we love them, and yeah,we've been with you for a long time.

(01:02:15):
A great Thank you very much,Pat for your phone call. S
S. Lobster Limited. That isthe name of the place at six ninety
one River Street in Fitchburg. Andagain those little hole in the wall places,
I I think are fantastic. Andlet me see. I know I
was looking at there and see ifI could find their menu really quick.

(01:02:36):
I had it up a second ago. Of course, I just can't seem
to find their menu of you ourmenu, all right. They do popcorn
trimp in a I guess it's ait's a hungry man dinner and it's just
seventeen ninety nine, the popcorn Ship. They do the whole belly clams thirty

(01:02:58):
seven ninety nine, the jump boshrimp twenty four to ninety nine. They
have items from the grill from salmonto trout, even a sword fish steak.
The swordfish steak. I love agreat swordfish steak fifteen ninety nine.
That's a very reasonable price. Ofcourse, they do the lobster rolls and
all that type of stuff. Theydo a lobster pie with chunks of lobster

(01:03:20):
biss sauce. Oh that sounds good, doesn't it. And they have their
own housemade cracker crumb, so theyfinish it off with a little bit of
sherry and butter on top. Thatsounds like a great place. And they
do a lazy man's lobster and Iguess they do a lot of like plates
and platters and stuff like that aswell s and s lobster again in Fitchburg.

(01:03:43):
Sounds like a great, great take. All right. My name is
Scott Whitley. This is Wickedbyites Radio, and today's show we're kind of just
devoting to some great little spots,you know, like that, like that
lobster company out there that really specializesmore community type of thing, and they
just have some great product. Lastyear, an opportunity to film at a

(01:04:06):
really spectacular place. And I thinkwe re aired or maymbeer reairing it soon
on the television show The Hangham LobsterPound, and I don't know how many
years. They've been around forever,and they have their own lobster tanks there
and I think the water is actuallyfed in right from the bay that they're
in. They're in little inlet thatthey're in, so it's always changing the

(01:04:28):
water there. But I fell inlove with their fried clams. I thought
their fried clams were excellent over there. And it's one of those where there's
always lines, you know, there'sjust tons and tons of lines out there,
and not knowing why. I mean, they've been mentioned on this radio
show for many years, and Ifinally got an opportunity to go in when

(01:04:51):
we're out filming, so I gotto try a lot of their items,
and I just thought it's a greatspot. But again, it's sort of
like a say, it's like ahole in the wall, right, it's
not fancy inside. They turn outsome great food, and of course you
can bring home lobsters, or youcan bring home you fried clams or items

(01:05:12):
like that as well. I wouldI tell you items that they have on
their their menu, but I'm notreally not really getting an updated list of
their menu items. But I knowthe fried clams are excellent. So that's
the the Hingham Lobster Pound right thereat four Broad Cove Road in Hingham,
Massachusetts. That's a great take.I believe there's season. I'm not one

(01:05:34):
hundred percent sure of that, butit's a it's a really a nice,
nice spot. And I don't thinkthose lobster pounds, I don't think you
can beat them. If you findsome great ones out there, you know
they're worth sharing with his audience becausewe like to go out there and travel
to them. A couple of weeksago, I had an opportunity to bring
my dad he was and tell them, hey, we got to get out

(01:05:55):
to see Bill Brady. He's thechef owner Brady's out in downtown let Minster.
He hit my dad says, I'vebeen promising I was going to go
there for years, and this hadhad an opportunity to do. I said,
right, we're all going to goas a family. So we went
there and Steve from the television showjoined us as well, and we went
in there. I wanted to geta steak because he dry ages of steak,

(01:06:17):
so I know they're really really good. But his menu is fantastic my
dad got a special that night,and I'm sorry I didn't go out and
get it. I should have enjoyedit as well. And he got the
brisket special and it was a largeportion of like smoke brisket. I didn't
even know he did it. Andmy dad loved it. He wasn't even

(01:06:41):
sharing anything. I mean, that'show I actually loved it. But you
go into this place and the atmosphereis just, you know, just a
nice place. It said an oldbrick building. It was built back probably
one hundred years ago, and atone time it's a post office. Because
the side room that's called Bar thirtyseven, which is sort of there speakeasy.
They have a lot of events inthe back. There's especially events that

(01:07:02):
they're a lounge area. There isa vault from the post office. It's
still there, you could see itin the back. But this is just
a great place. So if youwant to go in and if you love
steak like I do, well,Brady's in downtown Lembster is the place to
go. But their menu features suchincredible items other than steak. They're pork

(01:07:23):
chops, everything. It's just justjust excellent. And say hi to chef
owner Bill Brady for us. Heis an award winning chef and owner.
And I think it was just namedthe Restaurant Tier Restaurant Tour of the Year
just about a week or so orcoach, So congratulations to Bill Brady.
I gotta get him on the Saturdaynight radio show as well. We'll talk
to him about that. I've alwayssaid I felt he's one of the best

(01:07:46):
restaurant tours in New England, andI guess I wasn't the only one who
thought that, because they named himthe Restaurant Tour of the Year about a
week or so ago from the MassRestaurant Association. All right, that's Brady's
restaurant, thirty thirty seven Mechanics Streetin downtown Lemonster. Do not miss it.
I know you're going to enjoy it. If the weather was a little

(01:08:08):
nicer today. Actually right now,it's fine, right, it's not raining.
And premiere on Broadway in Summerville.That's where're gonna find Corinne. They
got a Sunday brunch that's going onright now, and I have a feeling
they probably have their their gage,their glassgarage door windows all open right to
enjoy the beautiful air that we havegoing on in New England today where it's

(01:08:30):
not really that hot. It's alittle bit on the humid side, but
it's not that hot, and youenjoyon there's some great food over there,
and that Sunday brunch that they havehappening. I think that runs till about
two pm today. A couple itemsI recommend over there, of course,
as there are in Cheney's. Itold you about that many times on this
radio show. Corinn's a grandmother yearsago, they as a family owned a

(01:08:54):
Delhi in that area and on Ithink on a Tuesday, her special from
the grandmother, she made her orangchenies and she put a little bit cheese
in them, so they like riceballs. If you're not familiar with orang
chinie, they like rice balls.You'll see some trucks out there that sell
them because there's rice balls. That'swhat ro our genie is. But hers

(01:09:15):
is so much better. I mean, one of the best I've ever had,
and they added them to their menuthere, so you can find some
of grandma's items that she would make, including their chicken parmesan which is just
out of this world. And yougo in and try those rong genies right
and find out what all those workersin that area, the construction workers.
They would go into her place onthat Tuesday, there'll be a line around

(01:09:40):
the block. They're that good,all right. Sunday Brunch going on right
now at Premiere on Broadway in Somerville, Corin. She'll probably greet you out
the door. It's an Italian Americaneatery. They have signature cocktails and they
even have live music and dancing outback. It's like two parts of the
restaurant. You get the rest thelounge area, and it's divided by the

(01:10:01):
back, which is a beautiful showroom. They do a lot of comedy shows.
They'll do a lot of music backthere as well, at a very
comfortable atmosphere. And they rent outthat space as well. And you know,
I got to talk to you aboutmaybe bringing Kevin Cohen this fall our
Psychic Medium there, because every roomhas just set up perfectly for it.
Premiere on Broadway five seventeen Broadway,and that is located in Somerville. All

(01:10:28):
right. My name is Scott Whitley, and this is Wicked Bites Radio.
On this Sunday morning. We hearevery single Sunday between ten and twelve noon,
and we let you be the foodcritic, and I'm always finding new
restaurants thanks to you. We discovereda new pizza place last hour on the
restaurant program. If you got anew restaurant out there that you've gone to

(01:10:49):
maybe the last year, maybe it'seven new to you, or could be
just new period, let me knowabout what you think about them. Right.
We found out place now Newton Hilandsfifty seven Lincoln Kitchen that turns out
some great pizzas. One of ourcallers that told us it was just absolutely
fantastic. So if you got anew place out there, I want to
know about that on the program aswell. Today. Eight eight eight four

(01:11:13):
three four sixty four sixty four isa number, that's eight eight eight four
three four sixty four sixty four.I will take a quick break here for
the news and we'll come back forthe final half hour Wicked Bytes Radio on
this Sunday morning with your phone calls. Eight eight four three four sixty four
sixty four. My name is ScottWhitley, and this is Wicked Bytes Radio.

(01:11:50):
All right, welcome back, everybody. My name is Scott Whitley and
this is Wicked Bytes Radio on thisSunday morning and again eight eight eight four
three four six four sixty four isour number. That's eight eight eight four
three four sixty four sixty four againlooking for some great lobster roll, some
great summer places. And if you'vegot a restaurants that just opened up and

(01:12:12):
did they deserve a shot, maybethe new to you or just new to
the area. I want to knowabout those restaurants as well. Eight eight
eight four three four sixty four sixtyfour is our number. Let's get right
back to the phone calls. Let'sgo to Brockton next and we're gonna talk
with Brian. Brian, welcome,Hey, how about you today. I'm
doing excellent. Now I'm still dry, so the weather's holding out all right,

(01:12:35):
so I'm gonna give you some greatfeedback. Yesterday I was at Browns
up at Seabrook, Yep. Mywife had the scarlip platter, absolutely the
best in the world. I hadthe steamers and a two pound lobster,
absolutely fantastic. Last week, thebest lobster roll on the planet, according

(01:12:56):
my wife, and she knows,is the Sea Food Shanty on Root six.
I believe it's born. It's afew miles from the Bourne Rotary.
Headed to a discuss at beach.Wherever we go, wherever she eats,
lops the roll, it's it's alwaysthe best at the Seafood's Shanty Well and
the Seafoodanny is that it's sort oflike a I was gonna call it like

(01:13:18):
an ice cream stand, but hasmore of that feel to it. It's
more you come up to the counter. Is there any seats inside? It
all outside? Uh, everything's outside. There's some picnic tables on the perimeter
in the shade, and then there'sa little patio with some more tables.
But it's it's like ninety seafood andmaybe ten percent ice cream and it's absolutely

(01:13:42):
the best on your rings in theworld. Uh, it's it's been there
for quite a while. I don'tknow if it's twenty thirty years, so
our family run. It's the samepeople all the time and we've been going
there for oh close to twenty years. And the uh, the food never
changes. It's all just perfect.Oh that's great and I don't think you

(01:14:02):
could beat it, right, thefresh, the fresh jazz, the fresh.
Yeah. The lobster Row is thirtytwo dollars and it's mega. Oh
that's ad May. Maybe last monthwe went to I don't know where I
heard the review bell Ale Seafood inWinterrop. That's where you can see him

(01:14:23):
at Logan Airport landing there. Thatwas a fantastic place. And the new
place we've been going to it usedto be the old lindsays, and wear
him. Now it's the town's habitand tap and you can't beat the fish
and chips for twenty dollars, Ishould say it's haddock and chips all right.
And they still have the old Lindsay'sseafood bisc best in the world.

(01:14:46):
Where they located. Where are theylocated again, Lindsay's, Well, it's
it's now town's haveing and tapped,okay, and it's the old lindsays.
So it's right on that six twentyeight, about a mile and a half
from the Reilroad bridge, headed towardsthe Maritime Academy. Ah, okay,
all right. They also have onein addle Ball, well, not that

(01:15:09):
the ball. I was there withsome friends, same thing, very nice.
It's all done over. And theyhave another one I believe it's Pembroke,
which I haven't been to that one, but they have a treehouse lounge
and family has been there and theygive them great reviews. Ah, that's
fantastic, all right, So somegreat recommendations there. I don't know where

(01:15:31):
to start. First. You talkedabout Browns. I go there once a
year, normally after they have tobe seafood festival, and I always get
there. Their broil lobsters, andI think they their prices are always reasonable
and they do a great job there. It's nothing fancy you're inside, but
I love it. I've been I'vebeen going there for like, I don't

(01:15:53):
know, forty five years, soit's like since I was twenty five.
Yeah, and it's it's a goto place when you just want to take
a ride and get something good.Yeah. The funny thing about it is
I lived when I was a kid, a child that was a long time
ago, in Salisbury really probably abouttwo or three miles away from there.
We never really went there, andit wasn't until maybe the last decade or

(01:16:16):
so that I started going to Brownsat least once a year. And I
now consider summer's not complete until yougo there at least once. I agree.
My father used to like to goto this across the street to the
I believe it's Mackies, which isas a nice place, yep. I
just like the uh, the atmosphereof the Browns. Yeah right, it's

(01:16:39):
just it's you know, dining inthe rough basically, and they turn out
some great product and some reasonable pricesthere too. It's family owned operated for
all these many years. Yeah,it's always been good. And I've been
craving Steamers forever and you can't justget them anywhere. Yeah, they were,

(01:17:00):
they were just fantastic. All right, all right, Brian, thank
you, thank you very much foryour phone call. Some great, great
recommendations there, you know we weregetting. I mentioned the Hingham Lobster Pound,
uh, and I just found outthat they haven't opened up this year.
They had a family lost in thefamily uh a little while ago,
and they're they're not open currently.I don't know when they're going to reopen.

(01:17:25):
I was trying to look up someinformation up on you know, on
the internet, but in trying todo the radio show at the same time.
But they're currently not open. Andwhen we find out if someone and
as you know, that's listen toit right right now, if you know
when they're going to open it.When they do open, make sure you
call me even during the week.That way I could mention it and tell

(01:17:45):
everybody that they're back and in operation. It's a it's a great place.
So I hope the Hingham lost youpound, gets back up on their feet
soon. Uh and they reopen allright. Back to the phone calls,
we go. We're gonna go tois it Canterbury, New Hampshire, and
we're gonna talk talk with Anne.Hey, An, welcome. Hi.
I'm calling because I moved up herefrom that. I always brick Oven Pizza

(01:18:08):
conquered north except for maybe your Bertucci's, but I think Bertucci's closed. And
found a pizza in the Holiday Innright off the highway and conquered and I
just let people know about it.It's up here and looking for a brig
Govern Pizza, it's very difficult tofind, but this Howard Johnson, Howard
Howard holiday In is not. Youjust get right off the highway and there's

(01:18:30):
a restaurant in there and they've gotthe brick Oven Pizza And what's the name
of the place, Oh, Idon't remember because of an e. But
it's right in the Holiday and youcan't miss the Holiday. And it's right
off the highway. So if you'regoing up to the Lake region and you
want to grab a burgovern pizza fordinner on your way up, you could
just get right off the highway andget right into Holiday In and pick one

(01:18:50):
up. It's not a bad priceeither. There's a large for twenty but
it's got everything on it. Oh, that's not bad at all. Yeah,
it really is it. It's calledEJS on Maine, I believe is
the name of the place. Iwas just looking it up. It says
they're located inside the Holiday and that'sit and downtown Conquered and they have brick

(01:19:12):
oven pizza and American classics and that'spretty much all I really know about them.
There's that not much of a websiteor information about them. But a
lot of people have to realize thatthere are a lot of places like you
know that like the Holiday and theyhave restaurants that are inside there a lot
of sometimes there are a lot ofcommunity restaurants, depending on what type of
restaurants they are, and there's somepretty good spots that you know, people

(01:19:35):
that live in the area can go. It's not just for people staying overnight.
And the other brick oven pizza upthere is in Franklin, which is
about twenty miles north of Concord,and it's called JJ's brick Oven Pizza.
Any spots the oven pizza from ItalyAnd they've got great, great pizza up
there too, J's brick Oven Pizza, all right. And is that a

(01:19:56):
small place or a large place atJJ's, Yeah, is a small place.
It's on the west side of Franklin, but they've got great food.
Yeah. I really love some ofthese places up in New Hampshire, especially
when you get out into the Franklinarea and that and those type of places
that you can find some really uniquerestaurants out there as well too. And

(01:20:20):
they're also they're also that deeper dishpizza. No, no deep dish feat
to just see brick oven I'm sorry, Yeah, brick oven pizza. Yep,
yep. Yeah. I love thosebrick ovens too when you see them.
And I've filmed out in front ofthose a few times, and I
don't know how they do it.They're so hot and they have to constantly

(01:20:44):
spin the pizzas by hand otherwise they'llburn. But they turn out some incredible
pizzas. Have you heard of theChilton House? Yes, they have,
yep. I like them because theyactually tossed the caesars ouad. A lot
of places to go will just giveme the caesar salad and the dressing on
the side, but they actually tossit for me and put it in a

(01:21:05):
container. I really like that.No, that's great too. And yeah,
and again it's all about consistency.I think at a pizza shop too.
When you find a place, it'sfunny, you know, I'll like
a place in my town, mywife might like another place a little bit
better because you have slightly different tastes. But it's it's hard to go wrong,

(01:21:29):
right, It's hard to mess upa pizza. And I you got
a good one, boy. Icould have them seven days a week.
I don't know about you. Icould. Yeah, all right. So
that's the Tilton House Pizza not toofar I believe from the Tilted Diners.
Not too far from there from thatlocation. Yeah, yeah, And it's
also the Onion Pub right up thestreet. Onions Onions Pub is it?

(01:21:55):
And they have some good food inthere too. Okay, I'm not familiar
with them. The Onions Pub.What type of cuisine? Just pup food
in there. If there is apub and then there's a restaurant, it's
pretty much American. I went therefor Thanksgiving and Christmas, and then I
pop in for their Caribbean salad andthey have a great vegetarian taco. It's

(01:22:24):
also a place where you can stay. I think it's called the Onions,
The Onions something in Chilton. Allright, I'll see if I could find
it out in Tilted. All right, let's see what we come up with
here. Oops. If I could, if I could type the restaurant,
yep, and it said located asyou said in Tilted on Main Street,

(01:22:44):
fifty five Main Street in Tilted,New Hampshire. It looks like a pretty
place from the outside. For thepicture that I get to see, it
looks like a building that's been aroundprobably for a while, probably for a
while. I'm very spilled coming fromMassachusetts with all the food, goodod we
have down here. So these arethe places in New Hampshire you can actually
get some good food, all right, And that's important, right, You're

(01:23:05):
always looking for great food, andyou gotta learn for coming out and going
up to New Hampshire. You gotto learn everything all over again, right
you do? Yeah, but goodluck. There's some great places up there
at the Onion Restaurant again, it'slocated in Tilt. Great recommendation. Thank
you very much for your phone call. Some great recommendations there. If you

(01:23:26):
like pizzas again a holiday in.Yeah, everybody saying, well, holiday
in? Why am I going togo in there? We could get a
great pizza there in the concored locationat their place called it's called DJs and
that's that's just kind of a nicelittle spot. EJ's on Maine in the
Holiday Inn and conquered. All right. Tomorrow I'm gonna be at a golf

(01:23:50):
tournament. A good buddy of mine, Michael Kanneely of the Peddler's Daughter,
he puts together he has two restaurants. He has one in herol he has
another one that's in Nashua. Andin the early part of the season,
the summer season, he puts togethera golf tournament that sponsored pretty much by

(01:24:11):
his hay Row location at the BradfordCountry Club. And we have lunch tomorrow
afternoon back at the Pedlar's Daughter andhe raises money basically for schools and stuff
like that, and he just doesa fantastic job giving back to the community
that he supports. And he'll dothe same thing again with the Nashua location,
different place up in the Nashua area. I think there's another golf course

(01:24:34):
that they use there. But I'mlooking forward playing golf tomorrow and my son
can't make it. But my sonalways loves going to the Pedler's Daughter golf
tournament because he loves all the Irishbrogues. There's a lot of folks from
Ireland. I love their golf andthey're always at that golf tournament and they
do a fantastic job. So I'mreally looking forward to it tomorrow. Hopefully

(01:24:58):
the weather holds up the other day. The weather there's gonna be like like
eighty degrees and perfect. Now Iguess there's some thunderstorm possibilities all day tomorrow
as well. This portion of wicketbites and wicked bytes in television, I
should say and radio is brought toyou by Northeastern Fence and Supply Company.
My good buddy Mike Pain. They'relocated in Saugus on Route one northbound and
they have six acres of inventory,so if you're a homeowner, maybe you

(01:25:23):
own a business and you want tosecure your home or business, for your
pets, or just to secure theproperty, well they could do that.
If you want to have a decoratedfence, they actually have a showroom.
You can see all the decorated fencesthat they have and most of them are
in stock because there's six acres ofinventory there. He's been doing it for

(01:25:45):
seventy years. Not Mike himself,he's Mike's a much younger man than that.
But Mike Payne just does a fantasticjob at Northeastern Fence and Supply Company
in Saugust and they have a onepercent satisfaction guarantee. So if you have
think thot about redoing offence like Idid around my pool area or adding a
fence, I want you to callMike Payne of Northeastern Fence and Supplied Company.

(01:26:08):
I really appreciate it that you do. I mentioned Wicked Bytes Radio n
TV. I'd really appreciate that.Matter of fact, any of the restaurants
that God mentioned on today's program,what you see on the television show and
you go in there and you tryit, I'd really appreciate it. If
you mentioned you saw it and heardit on Wicked Bytes. That's will help
keep this program going for many manyyears. In the North End of Boston,

(01:26:30):
this time of year is just afantastic time to walk on the Freedom
Trail and follow that brick road rightaround and you take a circle loop through
some of the most historic sites inBoston. And one of the stops that
you can make for lunch or dinneris Filipo Restaurant day It's located at two

(01:26:51):
Way three Causeway Street. I callit the gateway to Boston's historic North End.
A great Italian restaurant and this timeof the year you feel like you're
dining in Italy because he has thewindows and the walls in the front,
well they're all pushed in, pushedback, so all that beautiful air just

(01:27:12):
comes in. You feel like you'redining almost right out in the street like
you do in Italy and joys somegreat Italian food. But upstairs they have
a function room. And what makesFilipo so cool is there's a lot of
restaurants in the North and everybody knowsabout that, right, but parking is
at a premium and it's hard.Sometimes they get into that North End area.
He has a parking garage steps away, and it makes it so much

(01:27:34):
easier for you to, you know, the dining at his restaurant or have
a function there because upstairs that functionroom could accommodate groups from twenty to two
hundred and thirty five people. Andhis prices are really reasonable as well.
I use it, and I haveused it several times for groups. I
just think the world of his restaurantand his food. Felipo Restaurant again on

(01:27:57):
the Freedom Trail, Boston's historic NorthEnd, open seven days a week for
lunch and dinner. Do not missit. I know you're gonna love it.
All right, let me take abreak here, we're gonna come back.
We're gonna wrap things up. I'llhave a winner from this hour as
well on the program, and aquick reminder tonight Wikibyites TV ten pm on
Nesson If you missed it yesterday morningat eight thirty, I got another opportunity

(01:28:19):
to see it. Steak and Cheeseis the topic and we take you to
some of the best places in NewEngland. I guarantee you watch it,
you're gonna get hungry now. Itwas one of the toughest episodes I had
to film because I was starving theentire time. To it. When I
don't talk about steak and cheese justmakes my stomach rumble. So catch it

(01:28:40):
tonight ten pm on nesson Getting Hungry. Oh yeah, good, we've done
our job. It's awesome. Wecan Vice Radio with Scott Willy reminding you
you can all please put that dietoff till tomorrow. It's time to enjoy

(01:29:02):
the summer on our patio and savorthe flavors of great food at Bailey's.
Sip on refreshing cocktails and indulge inmouth watering dishes like our famous slow roasted
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(01:29:26):
my home away from home. We'relocated in some ball mass and with
a hotspot for entertainment, food andcocktails. Before you hit the dance floor,
we'll have you dancing in your seatwith one of our contemporary American dishes.
You may even get to try oneof my grandmother's secret recipes on our
menual. Come see me curran ApameanBroadway located in my Moon Square in Somerville.
Come discover a familiar taste in anew place at the Brown Jug in

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Chelsea. Our pizza still rain supremewith its flawless breast crunching on the outside,
tender on the inside, and ourwings are seasoned just right and nothing
pairs better our shoot selection of drinks. So come on over to the new
Brown Jog and Chelsea. We're greatfood, creates, great times, modern,
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mouthwatering, chef inspired cuisine, cocktailsand events. And now with the all
new bar thirty seven, there's somethingfor everyone in an atmosphere unlike anything you've
ever seen before Brady's in downtown Limister. Hey, this is Stephen from Bodos
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Italian Antos pizza. Join us forour outdoor dining and of course our specialty
cocktails from our full bar. Haveyour family joined my family here at the
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In need them. It's an Italiancompound in the Merrimack Valley. Alfresca's
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go spicing up the weekends. Thisis wicked Bites Radio. Let's get die

(01:32:57):
right back to the phone. Callson this program today and then I'll announce
our winner from this hour. Letme just quickly tell you today's show is
Broadway Boston Salad and Prepared Foods andby Richie Slush. I can use a
slush right now. I'll tell youthe truth. I'm enjoyed that right now.
All right, let's go to Rosalieof Malden. Next, Rosie Walking
in the Wick of Bites. Heythere, Pa, how are you?
I'm doing excelling? What Scott,But I'm doing excellent? Oh? Great?

(01:33:19):
You know today I just heard youon the radio. It's my first
time here in your show and Ireally love it. Great, thank you.
Yeah. So I'm calling in becauseyou know, your show spoke to
me because I also love kind ofcollecting food that really speaks to me and
for me, I'm originally from Vermontand Vermont we love creamies. By here

(01:33:39):
at Massachusetts is called soft serve icecream. Yes. Until last summer I
started collecting what I think is anamazing question of local soft serve establishments and
I wanted to shout out one ofmy most favorites called Socks ice Cream some
lynn Felt Parkway and Saugust and theyhave some of the best creamiest chocolate vanilla

(01:34:00):
twist saut serve in the region,and you know, creamy. The creamy
factor is something I really care aboutand I think about a lot when I'm
trying out different soft served places,and Socks really has got that down.
Yeah. They when I do ashow on Best ice Cream, they always
do quite well and for their icecream themselves. But I again, I

(01:34:20):
I don't remember anybody talking about theirtheir creamy or ice creams. I know
that's my wife's. She loves thattype of ice cream too, that creamy
ice cream, the swirls. Sheloves that stuff. It's the best.
It's the best, and it's hard. You know. Sometimes a lot of
local places it's kind of they'll dotheir soft serve and it comes out a
little bit icy, yeah, orit just doesn't have that smooth texture.

(01:34:42):
And like I said, coming fromVermont, something I really miss. So
when I find a Massachusetts joint thatcan really get that creamy flavor down,
I gotta shout them out. Yeah, and you got to have the right
equipment to do it. And you'reright, and you're right because it will
get it will get a little bitof those ice particles in it, and
you want to be really smooth.You want to be smooth, you want
to have like a low air content, You're gonna have high cream content.

(01:35:02):
And you know that takes the investment. Yeah, I'm an establishment, so
I appreciate Socks for for doing that. All right, So it Socks.
They're located on the Linfell's Parkway inSaugus. And Tuesday, I'm actually filming
up in Nashville, New Hampshire ata place that it's an ice cream stand.
It's not even I guess it's anice cream shop and they use lictric

(01:35:25):
liquid nitrogen to freeze the cream andit is the coolest thing. And agent
who's twelve years old is going todo a whole segment on them. So
I'm looking forward to experiencing them.Were on the creamy versus icy factor for
me, Yes, I definitely will. But I got to check out Socks
because now I want an ice creamtoo. I want a lobster roll on
an ice cream today. That's right, it's a perfect for it. Thank

(01:35:46):
you very much, Rosalie for yourphone called great recommendation for Socks, ice
cream and Sauga. All right,let me quickly before I got a winner
here, Pat of Westward you're goingto be our winter this hour. But
let me just shout out China Blossom. They open up in just a minute
from right now. They got thereall you can eat Chinese buffet, the
lunch buffet that starts in the dinnerbuffet right after that. Tonight again.

(01:36:09):
They located on Route one twenty fivein north andover Pat at Westford, I
am going to send you to aplace that we filmed that we have not
aired it on the TV show asof yet. It's gonna be on one
of our summer episodes. It's calledSlaters. It's in Bolton, not too
far from you. They have theirown pizza you'll see it. They got
their pizza ovens right there with awood fire pizza oven in there, and

(01:36:30):
they do a lot of barbecue.And my wife and I stumbled on it
about a year ago and we justwent back this year. Steve filmed there
about a month ago and they havethis outside area that's gorgeous to sit down.
They do I think music out thereas well. I think it was
a landscaper the owner of Slaters inBolton at one time. Just a beautiful

(01:36:51):
spot. So congratulations, Pat.Will send that on out to you,
and that's gonna do it for wickedfights today. I can't believe two hours
are already up again. Televison showtonight ten pm. Don't miss it.
Steak and cheese, that's the topic. I'll be back next Sunday morning at
ten am with the restaurant program.Have a great, safe Sunday afternoon.
Keep smiling everybody. Bye bye,