Wicked Bites Radio Show: Sunday, November 24, 2024

Episode Transcript

Speaker 1 (00:13):
Well, come in everybody. This is Scott with Ley and
this Wicked Bites Radio. On this Saturday morning, we got
two hours of open lines for you. We're gonna let
you be the food critic and on today's program, I'm
gonna need some help because I'm really looking for some
unique places, especially places that we could feature on upcoming
television shows. As we start filming towards twenty twenty five

(00:36):
for the TV show, we kind of just about wrapped
up this year's film. We got a couple more places
we'll be filming before the end of the year for
a new episode that will be airing in mid December.
We had a brand new episode yesterday. If you've missed it,
you got another opportunity to see it tonight at ten
pm on Nesson That's New England Sports Network. We took
you to Bosa Coastal Italian and have right there in

(00:59):
the marry Mac River and they have a weekend brunch
that goes on and they feature the sandwich. It's made
out of a basically pizza bread pizza dough and they
cook it right there in the pizza oven and they'll
have egg ham cheese in it. It is quite filling.
They featured on their weekend brunch. But this is a
beautiful restaurant. It's owned by Salapoli and for those folks

(01:22):
you probably know his name, Sal's Pizza. That's one of
his places, Salvator's Restaurants, Park thirty four and andover. This
is his brand new restaurant in the building that he
has in downtown Haveral that is really beautiful. It just
is the whole building itself, and when the weather is nicer,

(01:42):
they open up the upstairs. And the upstairs at Bosa's
is one of the coolest views you're going to have
of the river of Haveral and it's really spectacular and
basically a cocktail menu up there, but it's very, very popular.

(02:03):
But the restaurant downstairs, which would have had patio dining
in the summertime, of course, because it's right on their
boardwalk that overlooks the river, but there has plenty of windows,
especially on the weekend to look out. With the sun
setting at four point thirty and it's pitch black at
four thirty, you can't really see much of the river

(02:24):
at that point. But if you go in over the
weekend you can enjoy a great Sunday Brunch. So make
sure you check out Wicket Byites Television tonight ten pm
on Nesson. That's the new England Sports Network. In addition
to that, if you love hot dogs like I do,
and we're always on a quest to find great hot
dog places, that our callers sent us to a place

(02:44):
that's been around for over one hundred years called Casey's
Diner in Metro West and Natick and I had a
chance to sit down with Pat Casey and the gang
over there and find out what makes that place tick.
It's a very small place. They specialize in hot dogs.
Now you can walk up to their their takeout window
basically and we were seeing when we were there filming,

(03:05):
or you could sit down one of their between eight
and ten stools. I think that's all they have inside.
And the they have this like this tin or copper pot,
I'm not sure if it's ten or copper. That is
original to the property and that's how they keep their
the buns steamed and they steam the hot dogs, so

(03:26):
so I would say they keep the buns fresh in there,
and if there's any problem that goes on with that,
that little that little basically that warmer for the buns.
It takes a little bit to fix because there are
no parts. They got to have all the parts made
for it, so you'll see that tonight. In addition to that,

(03:46):
a wonderful brand new restaurant within the last year in
Burlington called good Night Johnny's and Lee took you there.
The food is absolutely spectacular there. We'll tell you more
about that later on. And Steve took you over to
Nappies Restaurant in Medford, Family Italian. So that's all tonight
ten pm on Nesson. That's the new England Sports Network.
Now today's show has brought you in part by Northeastern

(04:07):
Fence in supply company my good buddy Mike pain He
makes Wicked bytes possible both radio and TV. And if
you're looking for any type of fencing anytime of a year,
home business, Mike Paine at Northeastern Fence and Saugust can
help you out. They have one hundred percent satisfaction guarantee,
by the way, and they've been doing it for over
seventy years. They make fencing for your kids, dogs and

(04:28):
ugly neighbors. Were also brought to you by the good
folks over at Boston Salad and prepared foods. They make
those wonderful side dishes. And right now I talk to
the folks over at Loew's Marketplace in Northborough last night
on Wicked Bytes at Night, the radio show that I
do on Saturday nights here from five to six on WRKO,

(04:49):
and they are carrying this is a specialty market. By
the way, they're carrying some of their products at Boston
Soalad and prepared Foods. They did a stuffing with cranberry
and everything in it. I mean, you can't ask for
anything finer because it's so fresh. It's made right here
in the city of Boston. And Low's Marketplace is one
of those places that stocks the stuffing. But you can

(05:12):
find a lot of side dishes at Lowe's Marketplace in Northborough.
In addition to Alpine Butcher's stocks a lot of the
side dishes. This will be great for Thanksgiving, right these
side dishes, and market Basket has several of them, including
they're new dessert. They have this blueberry crisp that I
think is sensational. Yeah, just heat it up. It's individual

(05:32):
sized portion. I just heat it on in the microwave
for a few minutes and put a little bit of
an l ice cream on top right, and all that
goodness just melts on in and it's available at Boston Market.
I think Big Y has it. There's a whole bunch
of different places that will have it throughout New England,
so make sure you check them on in the final
location near you. Just go to the website Boston Salad

(05:53):
dot com. Right before we get started on today's program,
and we're going to open up the phone lines for
you to be the food critic on today's program. I'm
looking for hidden gems for the television show. Let me
just pass along this sad note that I heard about
yesterday morning, and I wanted to wait to confirm it
to make sure that it is true. But Steve Eulis,

(06:16):
you may know him from Fireflies out in Marlboro, passed
away suddenly on Friday. And a sad note, I mean,
Steve Eulis was somebody that I looked at into this
scene as probably one of those pitmasters, you know, barbecue

(06:37):
perse people that really brought New England back to that
level which the rest of the country was, especially down South,
was doing so much better than they were here in
New England. And Steve Eulis had a dream along with
his wife, his wife Amy, to open up a restaurant
and specialize in barbecue. And of course he had all

(07:01):
the great stuff over there, from fried chicken to jambalai.
He had all that as well. One of my favorites
that he had there, he had like the sweet potato
pecan pudding. I thought it was excellent there. And you know,
he will be missed. He really started working in the
restaurant industry. I think he was arore, like sixteen years old,
and he started working for some local chains and then

(07:22):
studied the business at the university in Providence, Rhode Island,
and really took it to his restaurant. So he's going
to be sorely missed. The restaurants open, they only closed
on that suthing on Friday night, and there wasn't really
any reason given people saw it on their website that

(07:42):
they were closed and they would be open the next day,
and they were, and then a lot of the Contoleans
has started coming in there. So some sad news in
the restaurant community. We lost what I would consider a
great one, especially if you love barbecue, because I would
say he's been doing it since Friday got early two
thousand thousands, right, you know, he brought I think this

(08:04):
industry is, particularly the barbecue industry, to that next level.
So my condolences to not only Seville's family, but everybody
that worked at Fireflies in Marlboro because he'll be truly bested.
He really will be. His passion will live on, though,
I'm sure in his restaurant. All right. So that's a
sad note to start the program today. But we're gonna

(08:25):
kick it off and let you be the food critic
now on the program. What I am looking for if
you can help me out. You get praisers aying from
five stars to die bars. I mean, that's that's fine
at any time you could do that. But I'm really
looking for help on the show today, and this is
one of those topics that that could be a little

(08:47):
bit tougher. I want you to think and be the
basically the producer of the TV show and tell me
places that we should feature on the television show. I
always look for unique places a lot of times their
whole in the walls. Some of those are my favorites.
I would put Casey's Diner in Nati, even though we
featured him just the other day a hole in the wall.

(09:08):
I know they've been around for like one hundred and
thirty years, right, but it's a tiny, tiny little place,
almost set into a neighborhood. I love finding out about
these places, and sometimes they're around and people just forget
about them, right or you know, they have their local
following and that's it. But I would love if you

(09:30):
have a place that's unique that you think is it
one of those hidden gems. This is the show. I
want you to share it on and who knows, we
may feature them on the television program. All right, here's
the number to call. And if you've never called before,
you know what, matter of fact, if you're in the
restaurant business, you even own a restaurant, and you work
for a restaurant and you think you should be featured
on the show, let me know as well, all right.

(09:52):
Eight eight eight four three four sixty four sixty four.
That's eight eight eight four three four sixty four sixty four.
Now Todd's gonna take your name and address because this
being the week prior to Thanksgiving, I'm feeling a little
bit generous, So I'm gonna give away a couple of
gift cards per hour on the program today, and I

(10:13):
just grabbed some quick ones out of my bag. I
got plated Jore, which is in went them. You may
not know if I plate to Joe, but you'll know
it has the Wenham Tea House, America's oldest tea house.
I got a gift card there. We'll give that away
to a lucky winner today. Let's see what else I have.
I got Ryer's Country Store in North Reading. That's like

(10:33):
a specialty market. They also do some great products there.
The Dream Diner in Tingsboro. I'm just going through my list.
We filmed that Hoppies Can't in and Amesbury the other day.
I'll tell you about that later on the program. Sean
Hopkins is there. I got a gift card there, the
Coliseum Restaurant, and so many more. I mean, I got
a whole bunch of them. And what I'll do is

(10:54):
when you call in Todd, who's in for Carol today.
Carol's watching the grand kids this morning, and he's gonna
take your name and address off air, because if you
do win, because we're going to pick him at random,
we will send you those gift cards in the mail
and I'll get them out right away. So you have
them well, because the mail is gonna start to slow

(11:14):
down now right for the holidays, and I'll try to
get them out on Monday. That way you get him
before Thanksgiving. All right, all right, who's going to step up?
Be first? On today's program. I'm looking for hidden gems.
What are the best places you can think of? Cheap
Beats is another one I would put into that category
as well. I'm always looking for cheap beats places, and
it's been tougher and tougher and tougher to find places

(11:36):
that you could put in that cheap eat category because
it's almost impossible for these restaurants to keep their prices down.
Looks like where you go. Now, you go out, there's
a couple of you. You don't even have to have many drinks.
I went on on Friday night and I had like

(11:56):
a little bit of it was a soup. It was
like a chicken noodle soup. This is out a Chinese restaurant.
But they had like a how would you describe it?
Like a little bit of egg in it, not like
a hot and sour soup. They was right that no
there there there was a corn in it, and then

(12:17):
chicken and it was excellent and it was basically for two.
So my wife and I had that. I had an
order Californi Year rolls, and I think my wife had
their house rice and a orange flavored beef which she
thought or aromatic beef that she thought it was really
pretty good. But with a couple of drinks, our bill
was one hundred dollars, and it just kind of sometimes

(12:39):
just shocks you to the to the core when you
you know, you're like, wow, hundred bucks. So are there
places out there that you would put in the cheap
eat category? I don't know. I don't know. It's like
Burger is going to be north of twenty dollars soon
and I'm hoping that the price has come down a
little bit. And it's sort of amazing you drive by.

(13:03):
We were out on Friday night because we had the
kids last night watching the kids, and on Friday night
when we went out, the restaurants were packed in the
North Andover area. Yeah, we drove in to Andover they're
all packed and that was like, you know, six o'clock,
so it's primetime dinner and we're like, wow, people are
still going out to eat at large numbers. So if

(13:25):
you got a place that's that you put under cheap beats.
I want to know about it, all right, or hidden gem,
particularly hidden gym, because I am looking for unique places.
The feature on the television show eight eight eight four
three four sixty four sixty four is our number. That's
eight eight eight four three four sixty four sixty four.

(13:46):
Kad Todd's going to take your name and address off
the all right, who's going to step up and kick
off the program today? All right? Eight eight eight four
three four sixty four sixty four is our number? All right,
all right, let me see before we get to the
phone calls. Premiere on Broadway. That's what we're gonna find. Corinne.
They're located in Somerville, Premiere on Broadway. I love this place.

(14:08):
They got a Sunday brunch that goes on right now,
and they make their own donuts and they even have
a special cocktail menu as well that happens on Sundays.
And it's just a unique place. It's at an Italian
American restaurant, beautiful atmosphere. They have live music and dancing
out back in their showroom that they have that's sort

(14:30):
of separated from the lounge. You could like look through
some of the glass and see what's happening in there
on a daylight. Today. They got all those beautiful glass
garage doors that I got, let all this beautiful sunlight in.
So it's a place if you want to go out
there and get you know, avocado toast today for Sunday brunch,
you can do that, or go and get an omelet,

(14:52):
or you go back in during the week and get
their meat balls or they're aron chini or their chicken parmesan.
This is a place I highly recommend. Hey, hi Krinn
for us. I guarantee you'll probably greet you at the
door premiere on Broadway. They're located at five seventeen Broadway
in Summerville. All right, let's kick things off on the

(15:13):
program today. I got one open line eight eight eight
four three four sixty four sixty four is our number.
Let's go to Arlington to kick things off this morning
and we'll talk with Mark Mark. Welcome to the Wicked Bites.

Speaker 2 (15:25):
Hey, it's got it. It's Mark Rowits calling. Hey, how
you doing good to talk to you again.

Speaker 1 (15:32):
Yeah, sad news. I were talking a little bit about
Steve Yulis passing away.

Speaker 2 (15:36):
Suddenly Oh that was just devastating. I heard from someone
who worked there and well in shock. Obviously such a
good guy.

Speaker 1 (15:44):
Yeah yeah, and I put him under that. He was
there in the beginning. I think of the barbie when
barbecue really started to take off here in New England,
and I would put him as one of the people
that really had that passion to get it going. And
I now there's there's a lot more of them, but
New England was always lagging behind the rest of the
country as far as real smoke barbecue, and I would

(16:06):
put him at the forefront as one of the catalyst
is behind that.

Speaker 2 (16:11):
Absolutely, and everyone in the industry know him. I mean everybody.
It's just my you know, my Facebook feed, it's all
about him. It's just oh, just a terrible week.

Speaker 1 (16:21):
Yeah yeah, it's just unfortunate. But he'll be missed, he'll
be sorely missed. But I'm sure he's passed on because
he's a pit master and pitt masters always love to
share their knowledge. I'm sure he's shared everything with his staff.

Speaker 2 (16:34):
Oh absolutely, yeah, so I have. I know you're talking
about cheap beets, right, yes, yep, they're hard to find. Well,
you know, last night we went to a place in
the whole Brook called The Brooks. I don't know if
you've been there. What is the name of it again,
it's called the Brook.

Speaker 1 (16:52):
No, I have not been there.

Speaker 2 (16:54):
It used to be a halfway cafe and it changed
over maybe eight or ten years ago, and really good place.
But you know, we went last night and I was
shocked how low the prices were. They had butternut squash
ravioli dinner for ten ninety nine.

Speaker 1 (17:10):
Wow.

Speaker 2 (17:11):
They also had a shepherd's pie for ten ninety I
think ten ninety nine or maybe eleven ninety nine. It
was incredibly cheap.

Speaker 1 (17:17):
Well, yeah, how do you even do that nowadays? And
able to keep the restaurant going?

Speaker 2 (17:25):
Yeah, I don't know. I was thinking, you know, maybe
it's a way to bring people in with the low price,
But then I looked at the rest of the menu.
You know, mac and cheese is sixteen ninety nine, and
you know, fish and chips. I think we're under twenty so.
But and the thing is the food there is tremendous.

Speaker 1 (17:41):
M Yeah. So it's called the Brook Restaurant.

Speaker 2 (17:46):
It's called The Brook and it's on Route thirty seven,
just south of the center of whole Brook, so you know,
maybe I guess about fifteen miles south of downtown Boston, so.

Speaker 1 (17:56):
So really not a you know, a bad ride. And
if I have not been to that location because you
said it was a halfway cafe, but halfway cafes are
fairly large in size or good size.

Speaker 2 (18:10):
Yeah, yeah, and this place is huge. It's got several rooms.
Back when it was a halfway cafe, it was maybe
the biggest of the halfway cafes. But yeah, it's very comfortable.
It's fairly quiet, and they do have a big bar too,
so pretty much does everything. It's just a nice place
and it's kind of a hidden gem.

Speaker 1 (18:28):
Yeah, well I can't beat those prices, right.

Speaker 2 (18:32):
Yeah, I was shocked.

Speaker 1 (18:33):
Yeah, I would say, even though looking at the Halfway Cafe,
their prices have always been fairly reasonable as well. So
do you know, is it the same folks, that's a
good question.

Speaker 2 (18:45):
You know, I think there might have been a connection
when it first opened, but I'm not sure if there
is any more.

Speaker 1 (18:51):
All right, but it's a great place to go in
and you know, and not break the bank, as they
say exactly.

Speaker 2 (18:58):
And again, you know, the food is really great and
you would expect to pay twice that amount for these
dishes at a lot of places. So yeah, it is
a great deal and nice people and you know, just
a comfortable spot.

Speaker 1 (19:11):
Got it, Mark, thank you very much for calling in
on today's program. It's the Brook Kitchen and Tap at
two hundred South Franklin Street in Holbrook, so I'll definitely
have to check it out. Mark, Thank you, Thanks Love God,
take care, are you too?

Speaker 3 (19:27):
All right?

Speaker 1 (19:28):
He's a Mark is always a great source for what's
happening in the restaurant scene. He runs a lot of
face groups, Hitting Boston as one of his You find
him up on XIT a lot of those platforms as well.
He does a fantastic job. I follow him on Facebook.
I see all his posts. He tells you which restaurants
are opening and closing, and sometimes he breaks the news

(19:48):
and shocks you, like he will find out places that
are closing and the like how how and then he's like,
I'm just trying to confirm it that I'm going to
announce it. I'm like wow, So just follow him hitting
Boston on faceboo, I think it's the best way to
do it, or up on X. All right, let's go
to Hayrol. Next, we're going to talk with John John.
Welcome to the Wicked Bites.

Speaker 4 (20:07):
Hey, Scott, how are you.

Speaker 1 (20:09):
I'm doing excellent? John?

Speaker 4 (20:11):
Hey. Last night yep, I was in a little bit
of a pinch, so I had a little medical thing
going on with my My mouth was swown, so they
were you know, my my family was going to Del
Frisco's in the Seaport for my daughter's thirtieth birthday. I
couldn't go because I looked like Howard the Duck.

Speaker 3 (20:30):
You know what I'm saying.

Speaker 1 (20:32):
Yeah, that'd be hard to enjoy a seventy five dollars
stake that.

Speaker 4 (20:36):
Way, exactly, sir. So I ended up I had to
go to the minnic clinic up in Plasto, yep. And
I said, you know what, let me go to that
that plast Out pizza company.

Speaker 2 (20:47):
You have been.

Speaker 1 (20:48):
There, yes, I have a couple of years ago we
filmed the segment there on their mac and cheese pizza
that they make.

Speaker 5 (20:59):
Yeah.

Speaker 4 (21:00):
I ended up getting that tour of Italy. Oh my god,
I got the I got the the Ville cutlet, chicken
cutlet and eggplant cutlet with some pasta. It was excellent
and it and it wasn't all that expensive?

Speaker 3 (21:13):
Yeah, yeah, excellent.

Speaker 1 (21:15):
I thought what I was there and I looked at them. Actually,
I did go back maybe about three months after we fail.
Actually I went there prior to us filming. I didn't
realize they had a mac and cheese item until later on,
and I thought their prices were fairly reasonable. They have
a little bar area as you go in on the right,
and then the dining room on the other side, and

(21:35):
it's a full menu. I know they do pizza, but
they do a lot of other stuff there as well.

Speaker 6 (21:39):
Yeah.

Speaker 4 (21:39):
I ended up sitting in the just in the buyer areas.
It was just me because my whole family was out.
I said, I got to eat something because I'm starving,
So I went there. I'll tell you it was really good.
That's all I got.

Speaker 7 (21:52):
I only in half of it.

Speaker 4 (21:54):
Yeah, I couldn't. Didn't finish the whole thing and bringing
it to work tomorrow.

Speaker 1 (21:57):
Well that's the at least, that's the good thing. If
you got it, pay all that money for a meal anyways,
if it could last a second time, that's a good thing. Right.

Speaker 4 (22:07):
No, I highly I highly recommend that.

Speaker 3 (22:10):
I mean it was it was good.

Speaker 4 (22:11):
I mean, you know, for the for the price, and
it's you know, convenient, and uh, you know, the folks
there are very nice people, and so I I highly
recommend that if you want to go there for a
quick bite.

Speaker 1 (22:24):
Yeah, it's called nice. It's called the Plastow Pizza Company.
It's on Plastow Road. But I think the best way
to describe it, it's a Route one twenty five. And
if you're go ignore, it's after yes, it's it's after
my correct like home depot and that it's it's it's
going to be on the yes, the right hand side,

(22:45):
but it's a little bit after that.

Speaker 3 (22:47):
It's.

Speaker 4 (22:47):
Yeah, you would never think it's there. It's a small place.
It looks like a small place, but it's right on
the right and you can you know it's they have
plenty of packing so you'll be you know.

Speaker 6 (22:57):
So it's great if.

Speaker 4 (22:57):
You want to go there, if you're up in that area.

Speaker 1 (22:59):
Yeah. Again, the menu is just is. My My daughter
in law goes there a lot too, and she is
a high gluten allergy. So I have a feeling they
probably have a lot of items that are gluten free there.
I'm not one hundred percent sure on that, but I
wouldn't be surprised.

Speaker 4 (23:19):
Yeah, no, so you know, Scott, I'll tell you it's good.
And I'm I'm and I'm Italian and I actually really
really enjoyed it.

Speaker 1 (23:26):
So well, I'm glad you enjoyed it, John, John, thank
you for your phone call. Happy holidays. All right, that's
the Plastow Pizza Company of Route one twenty five. And
of course Plastow New Hampshire is pretty much known as
PPC to the people in the area PPC Plastical Pizza Company.
All right, let me take a quick break here. I'll
come back on the other side. Martha and Jumps. I

(23:47):
see you there. I'll get you right after the break.
I'm looking for hidden gems. We have open lines on
today's program. Cheap Beats is another one of our topics.
Our number to call is eight eight eight four three
four sixty four sixty four. That's eight eight eight four
three four sixty four sixty four. Loving and to hear
some of your places, some of your recommendations. All right,

(24:09):
help me out on the program today. Eight eight four
three four sixty four sixty four. My name is Scott Whitley,
and this is of course Wicked Fights Radio.

Speaker 3 (24:28):
Yeah.

Speaker 1 (24:28):
Well, Welcome back, everybody. This is God Whitley, This is
Wicked Fights Radio on this Sunday morning till twelve noon.
If you're looking for a great By the way, happy holidays, everybody.
I know hook just a couple of days away from
Thanksgiving now, so we're in the season. Next week on
the program, probably for the next two weeks, we'll probably
do some type of where would you like to receive
or who would you like to send, or what type

(24:50):
of gift cards we'd like to do. We'll do that
over the next couple of weeks on the program, but
right now, we got some open lines right now looking
for hitting gem restaurants. That's one of our topics. Cheap
eats is another one, which is a little bit harder sometimes,
I think nowadays defined places eight eight eight four three
four sixty four sixty four. By the way, happy holidays.

(25:11):
When the entire staff over at Brady's and Bar thirty
seven in downtown Lemonster, that's we're gonna find, chef owner
Bill Brady, a fantastic restaurant over there, said, in a beautiful,
probably one hundred year old building that's used to it's
multi stories, like a three story historic building. Brick used
to be I think a post office at one time.

(25:31):
Because one of the rooms actually has the old vault.
I think they made that into a dining area. The
atmosphere is just gorgeous inside. He used to reclaim hardwood
floors of Leminster High School to do the tabletops inside.
And I love the lounge area and the granite that
they have there. I've never seen anything like it. Just gorgeous.
And they dry age their own steaks there. Phenomenal restaurant.

(25:53):
Brady's in bar thirty seven thirty seven Mechanics Street in
downtown Lemonster and there's plenty of parking there by the way.
All right, let's get back to the phone calls on
this Sunday morning. Let's go to Marta and she's calling
us from chelm Short Martin. Thank you very much for holding, Oh.

Speaker 8 (26:09):
Thank you, thank you. Good to be on first time caller. Oh,
welcome and thank you. And the hidden gym that I'm
going to talk about is Rafinas in Chemsford. It's a
small restaurant. It's in a strip mall and you could
drive by and not even know it's there. It's been
around for about fifteen years or so, changed hands once

(26:31):
and I believe it changed hands from the one of
the staff actually bought it and runs it. Her name
is Kathy. And if you remember Vincenzo's, there was one
in Conquered and this originally was a Vincenzo's.

Speaker 1 (26:47):
Okay all right.

Speaker 8 (26:49):
Now and now it's Rathenas. So it's a hidden gym
because it's not that it's family owned, but it kind
of is family owned a large local following. They are
so generous to the community. They do fundraisers, but it's small.
You know, sometimes on a Friday night, if you don't

(27:09):
call in for a reservation, you may not get in.
The food is Italian and the menu is affordable, probably,
and they have a kid's menu as well, so families
that they come. Although you get you don't get as
many families coming in. But the prices they are probably
eighteen to twenty five twenty six. But on the high

(27:31):
end is their filet, which is always on the menu
and it's always perfectly grilled and it comes with a
starch and vegetable and you can never go wrong with
a filet. But they have everything on the menu, from
your chicken farm to your coacadas seafood and you never
get a frozen vegetable, which is wonderful. It's always fresh vegetables.

Speaker 1 (27:54):
It's called Yeah, I'll have to check them out. I
know that they couple of months ago got a recommendation
on the show and it sounded great. Then yeah, again
I would think Italian food. But you're saying their steaks
are pretty.

Speaker 8 (28:09):
Good, very good, and I think they only offer one
fulay and it's right on this special with a port
wine sauce or for a block or something. But they
also have a bar, and again it probably doesn't see
more than ten or twelve people. They do have an
area that's next to the dining room that has high tops.
If you like that, bar field generous servings. I'm always

(28:34):
taking half of mine home, and if you don't like
a particular sauce, the snaffs and the kitchen is very
flexible to change the sauce if you don't like this
sauce and you want a different sauce. So it's definitely
a place that we frequent probably three to four times
a month, and we get greeted, you know, we know

(28:55):
the staff, we know the owner, and it's a very
comfortable feel. Not a height, not a long ride to
get there from people who are there locally, so it's
definitely a favorite of ours.

Speaker 1 (29:07):
All right. So it's called Rafina's at one seventy Conquered
Road in Chelmsford, Massachusetts. And if you're going there three
times a month, it has to be good.

Speaker 8 (29:17):
It is good, enjoyed.

Speaker 1 (29:20):
I'm glad to hear it. And Mark don't be a stranger. Great,
great recommendation, and I'm glad to hear about it. I'm
going to check them out, probably for the end of
the year, I promise.

Speaker 8 (29:29):
Oh great, Scott, you do.

Speaker 1 (29:30):
That, all right, thank you for your phone call. I
see that they have Italian wedding soup there. I'm gonna
have to bring my mom. That's one of our favorites
there at so I'll have to try it at rafinas.
I go to Springfield next. And Chris, Hey, Chris, welcome
to woik of bites.

Speaker 3 (29:43):
Hey, Hawaii today.

Speaker 1 (29:44):
Good Chris Good.

Speaker 3 (29:46):
I grew up on the SoC Show, but moved out
here a while ago. But when I do go back,
which I did yesterday to visits family, I go to
the Eagle Brooks Saloon in Norfolk.

Speaker 1 (29:56):
All right, Now is the Eagle brook saloon. Have they
been there for years or am I thinking of another place?

Speaker 3 (30:04):
No, but it's almost like an old roadhouse or a
toll house. It's on one A by Walpole and then
you're going to Norfolk. You're even there, but it is
probably one hundred years old. I think.

Speaker 4 (30:16):
Wow.

Speaker 1 (30:17):
Okay, so I'm not mistaken in that they've been there forever.

Speaker 9 (30:20):
Nope, Yep, yep, yep.

Speaker 3 (30:23):
They have craft beer from watch who Sitting. The food
is like comfort food, you know.

Speaker 1 (30:27):
I want to say, Chris, and I could could be wrong,
but I don't think I am. The last time I
was at this restaurant, I don't remember any of it.
I was probably just getting into the business working with
my dad back in the mid eighties. I have a feeling,
and I think we went there because he was, of

(30:50):
course doing the restaurant show. I think we went there
one time. They may have even sponsored the restaurant show
way back in the eighties. That that's yeah, I think
that's that's that's my memory of it. I just can't
picture it at all, but I know the name quite well.

Speaker 3 (31:07):
I think now they have a country store up front.
It's like a farmer's porch, but it's there, Eagle Brooks Saloon.
And when I was on the so sure, the Brooks
in Holebrook was used to be the Michael's restaurant.

Speaker 1 (31:20):
Okay, yep, all right yeah, probably probably.

Speaker 3 (31:24):
Probably thirty years before it became Brooks in Holbrook, it
was Michael's restaurant.

Speaker 1 (31:29):
Wow, I and he said, it's been around for a while.
What's the atmosphere like inside?

Speaker 3 (31:37):
Kind of old country exposed wooden beams, rickety floor.

Speaker 1 (31:41):
So more like it feels like a saloon then, right.

Speaker 3 (31:44):
Exactly exactly. Whatever they have on special is probably the
best bet on the menu.

Speaker 6 (31:49):
Oh.

Speaker 1 (31:49):
I love those places though. Whatever whatever they recommend a
specially you want to jump at there and it's this
this is one of those places.

Speaker 4 (31:57):
Then you got it.

Speaker 10 (31:59):
Yeah it is one, okay, all right.

Speaker 1 (32:02):
It's for those folks that haven't tried or have been there.
It's the Eagle Brooks Saloon. I have met two fifty
eight Deadham Street in Norfolk, and I would assume that
their menu runs at the entire gamut from soups, there's
probably salads, burgers, raps, pizzas. You probably they probably do everything.

Speaker 3 (32:20):
Yeap bread bowl soups of a special t oh, really
what they get.

Speaker 1 (32:25):
Yeah, I love bread bowl soups because it's a meal
in itself, isn't it? Yes, it is all right. Another
place I'm we have to check out and maybe with
their history that they there, that could be one of
those cool places that if people have not been there,
they may want to see them on the television show.
So maybe we'll feature them coming to the first part
of next year as well.

Speaker 3 (32:45):
You got it. Thank you for having me.

Speaker 1 (32:46):
Hey, Chris, thanks for calling once again. That great call.
Chris from Springfield, Thank you very much again. His restaurant
recommendation is for the Eagle Brooks Saloon at two fifty
eight Deadham Street in Norfolk. And again they've been around
for long long time, all right eight eight eight four
three four sixty four sixty four got some open lines
for the first time in a while. I'm looking for

(33:08):
hitting gems on today's program, places that we should feature
next year on the television show. If you've got a
unique place, something with either story, like the Eagle Book Saloon,
it's been around forever. Unique places, hole in the wall places,
maybe a place that's specializes in just one item but
they knock it out of the park or you can't
find it anywhere else. Those are places I'd love to

(33:30):
hear about. But we got open lines for you. Eight
eight eight four three four sixty four sixty four is
the number. That's eight eight eight four three four sixty
four sixty four. And as I mentioned earlier, I got
I'm gonna give away a couple of gift cards per
hour on today's program to callers can feel generous. Right,
We're in the holiday season, Thanksgivings just a couple of

(33:52):
days away. I'm gonna have to start thinking about the
frost and the turkey soon to get that ready. I
do mine out in the smoker. I don't know if
anybody's done that. I remember about five or six years
ago my mother said, because she always did the Thanksgiving turkey,
she asked us to do it, and I said, well,
if I'm going to do it, I'm going to smoke it.
And she was not happy about it, not happy about

(34:13):
it at all. Let me tell you that I took
the traditional turkey from the oven and did out on
the smoker. So she ended up not telling us and
doing her own turkey. So we had two turkeys when
we went over to her house that year. Needless to say,
the smoke turkey was completely devoured and hers was untouched.
There's something about it being on the smoke. I don't

(34:35):
do like a true smoke to it, but I have
it on the smoker and it cooks in about two
and a half hours and what comes out is just
a flavorful but really a juicy, moist turkey. And there
are a lot of family members that now if they
don't make it here, because you know, the family has

(34:56):
family upon family right as you get to a certain age,
if they can't make it for Thanksgiving, they get so
disappointed that they're not going to get it. And they
asked me, well, we're coming for Christmas, can you do
one for Christmas? So now I'm doing a smoke turkey
for Christmas as well, all right? Eight eight eight four
three four sixty four sixty four is a number. Great
place for pastries and cupcakes and cookies, pickli cakes, decorated

(35:21):
cakes is Josie's Bakery and Wilmington, that crossroad shopping plaza.
You're thinking about picking stuff up for Thanksgiving, you probably
got to get your order in fast because all these
great bakeries like Josie's Bakery, they are going to fill
up with all their orders. And boy, your your family,
your loved ones, They're gonna love their stuff. I mean

(35:42):
I love their cookies. Boy, the peanut butter cookie is
my personal favorite. I know they're number one selling cookies
the chocolate chip, but I love the peanut butter one.
Their cupcakes, now, that's what you could do for Thanksgiving.
You get a whole bunch of different cupcakes, a whole
big variety of cupcakes. Make it almost into like a

(36:02):
cupcake tree. I did it several years ago. We had
this sort of like this round cylinder like that almost
looked like a Christmas tree in shape, and we had
a party over the house and I got a whole
bunch of cupcakes and I just put them all around
it and it became like a cupcake tree. And it
was really great. And I can't recommend a finer cupcake

(36:26):
than Josie's Bakery in Wilmington, that crossroad shopping plaza. Make
sure you check them out. Okay, perfect for this holiday season.
Another great place for steaks I would say would definitely
be Well Steaks. As far as Prime Rib, I would say,
I get to a whole show on Prime Rib. Maybe
we'll wait till like mid December to do that. I
love prime rib. The Phoenician Restaurant in Haveril is one

(36:47):
of those places. When you go in there, you're gonna
know why they've been around for a long time. They
are famous for their prime rib. It is so so,
so good. And they don't just do it on like
a Friday Saturday night. I mean they do it every
night that they're open, that's how popular it is. And
I always get the King cut, I mean the Queen cut.

(37:08):
I can never get the King It's just too big.
Especially after I lost twenty five pounds. I mean, there's
just no way I could eat that much. But we
were thinking about it the other day. I promised my wife,
you know, all right, I'll take the night off from dieting,
and we're gonna go out and find her restaurant. And
I let her be the choice. And you know we're
driving around, you go, I'd love to go to the Phoenician,

(37:30):
but I know that's going to be too tempting for you.
She's right, it would be, although she would have got
their big stuff shrimp with the Phoenicians famous walnut stuffing. Boy,
that is make your own surfing turf. That way, I
think they actually have a surfing turf where they do
the prime ribon and the bake stuff shrimp. It's that
good booth, the drawn butter and that oh love it

(37:52):
and their handcut French fries. The Phoenician or astaurant Route
one ten twelve out for Street and Havero say, had
to Assam, when you go in, you're gonna love it.
I could prompt much of that. It's that next level good.
It is the Phoenician Restaurant again. Uh, right off of
Root four ninety five on one ten at twelve Alpha
Street in Haveril. Make sure you check them out and

(38:13):
just go in and enjoy some prime rim. Right the
Phoenician Restaurant. Let's go to Newburyport next. We're going to
talk with Tom. Tom. Welcome to Wicked Bites on this
Sunday morning. How are you excellent?

Speaker 11 (38:23):
Tom?

Speaker 5 (38:24):
Morning?

Speaker 1 (38:24):
Good morning.

Speaker 11 (38:27):
So it's the location is Root one thirty three in Essex,
mass m And it was it was a location that
had it was there. It was under a different name
for a million years. But in the last six to
nine months it's a new place called the James.

Speaker 1 (38:43):
The what what's it James.

Speaker 4 (38:45):
Is it called Yeah, James, j A m e s.

Speaker 1 (38:49):
All right, tell me about it, and it's.

Speaker 11 (38:51):
Kind of yeah, it's kind of great. It's one of
these places you know a lot of places you go
to there's an eighth a meal you go there for
and you get it every time, and you can. You know,
that's why you go there. This place has such a
good menu that time I go there, I'm like, oh,
I gotta wait, I gotta get this one next time
because there's just a bunch of good plates.

Speaker 1 (39:11):
Now.

Speaker 11 (39:11):
The atmosphere is really good. People are very friendly. My
wife and I were just there a couple of weeks back,
and you own to come over. There's a norseful hole
in the wall shotting us up for ten minutes.

Speaker 1 (39:24):
You know.

Speaker 11 (39:25):
It's a great, great location.

Speaker 1 (39:28):
Yeah, I describe where it is in Essex because I
believe it was another restaurant one time.

Speaker 11 (39:37):
Correct, when you're coming down one thirty three and if
you come to that corner just before the causeway, okay,
and it's right there at the corner.

Speaker 1 (39:46):
Okay, got it all right? Because I was just looking
them up so i'd give people their address and all that,
and all of a sudden I because I streamed the
radio show live up on Facebook wikabytes tv on Facebook,
and I like the post information and as people call
in about the restaurants, and I happen to notice when
I posted in their information, it came up need them.

(40:07):
And the reason it came up need them is because
that's their second location. They have two locations, correct, all right?
Got it?

Speaker 2 (40:16):
Now?

Speaker 1 (40:16):
All right? All right? So tell me about what makes
it so special?

Speaker 11 (40:22):
Like I said, the atmosphere. People are always friendly. You know,
it's not one of these places where don't get stressed out.
You go in, they take the time, you have a
good meal.

Speaker 1 (40:32):
And yeah, it was. It was that the old village
restaurant location.

Speaker 11 (40:39):
That is that is correct?

Speaker 1 (40:41):
Okay, because I recognized the address, fifty five Main Street, right,
got it? Okay, yep, yeah, I saw. I saw not
too long ago that they were you know, a changed hands.
So the Rickey family owned it for many many years,
and then the folks that owned the uh Oh. I
can't think of that. The restaurant in Salisbury that's out

(41:03):
in the water, I can't think of the name of
it also escapes from my mind. They were only opening seasonal.
They bought the restaurant, and I believe they sold it
and then maybe another I guess the new restaurant came
in and really changed the whole concept around. Yep, yeah,
I heard it one time. They were thinking about it
was going to be a Mexican restaurant. So it's the
James Restaurant.

Speaker 11 (41:24):
Correct, don't take like you know. The last time I
was there, I got State chips with mash potato and
a vegetable, right, pretty common dinner. Well they married the
steak chips in moxie.

Speaker 1 (41:36):
Oh yeah, yeah, yeah, because of that thickness, thick, rich
taste of moxie, especially when I'm sure that they simmer
it down.

Speaker 9 (41:48):
Yep, yep.

Speaker 1 (41:50):
All right, so it's called the James Restaurant. All right.
I'm gonna i'll check it out too, because I've I
drive by there every once in a while, and I'm
the last time I was there, which was a little while,
a guy they were it was under construction with no
name on the front of it. So it's the James
Restaurant in Essex, right in the old village restaurant. All right, Tom,
thank you very much for your phone call. I'll check

(42:10):
them out all right. Let me take a break here,
We're going to come back. Eight eight eight four three
four sixty four sixty four. We're looking for your hidden
gems out there. We've got place with cheaps Eat Eat,
so I would love to know that as well. Eight
eight eight four three four sixty four sixty four is
our number. My name is Scott Whitley and this is
of course Wicked Bytes Radio.

Speaker 10 (42:33):
The only thing getting hammered today are the food critics.
This is Wicked Bikes from the Northeastern Fence and Supply
Company Studios. We're the only thing we are building is
your appetite.

Speaker 12 (42:44):
Blue on Highland offers a unique fusion of tradition and innovation.
Every element is meticulously crafted to deliver a dining experience
you won't forget. Our menu features the finest local ingredients,
transforming everyday meals into ordinary. Whether you're celebrating a special
occasion or just looking for a place to unwind, join

(43:05):
us today and immerse yourself in the enchanting magic of
Blue on Highland.

Speaker 13 (43:09):
In need them, Peddler's Daughter Restaurant offers a pentic Irish
dining without the troubles. They have the beverages you love
with all the food that's famous in the land of
the leprechauns ad friendly service.

Speaker 10 (43:24):
And you don't need to look at the Irish. You
just need to know.

Speaker 13 (43:27):
There's a Peddler's Daughter restaurant in Haybral and Nashua.

Speaker 14 (43:31):
Colisseum Restaurant. You guys heard of it, right, You've heard
of my friend enable A Tedesca. You know, I was
just noticing here. The Colisseum Restaurant is, in fact, the
only restaurant in the United States to have received an
award called the best Italian chef and restaurant in the World.
And it is located not Nitley, but in Salem, New Hampshire.

(43:53):
It's called the Colisseum Restaurant Route twenty eight. That's in
the Breckinridge shopping Plaza in Salem, New Hampshire. The chef
Anebaly to desk it. So if you are looking for
a great Italian food Neapolitan food, go and visit the
Collie Cmo Restaurant Route twenty eight Record Weg Shopping Center
in Salem, New Hampshire. Eneble A to descus place.

Speaker 12 (44:14):
I'm Tracy and I'm Julianne.

Speaker 2 (44:16):
We're here at the Pushcart Cafe.

Speaker 15 (44:18):
Come down and visit us at our newly expanded cafe.

Speaker 13 (44:21):
We have something for the entire family at the Pushcar
Cafe our huge salabars.

Speaker 16 (44:25):
Dinners and more.

Speaker 12 (44:26):
Come on down and get comfortable at the family table
and make yourself at home.

Speaker 1 (44:29):
Don't forget our fresh, big cookies and smoothies the Pushcard
Cafe Route thirty eight in Trucksbury.

Speaker 16 (44:36):
When it comes to dining on Root one, it's hard
to be at Root one Grill House in Saugus.

Speaker 17 (44:40):
Whether you're kicking.

Speaker 16 (44:41):
Back for lunch or dinner, or something in between. Root
one Grill House is a must. Looking for large portions,
wait until you experience our chicken parmesan, enormous burghers, and
of course are legendary baby back ribs.

Speaker 10 (44:54):
How about a great steak? We have the best steak
tips in town period.

Speaker 16 (44:58):
From cocktails, appetizers, delicious andres and an awesome kids menu,
There's a little something for everyone at the Root one
Grill House in Saugus.

Speaker 18 (45:05):
Welcome to Vita Bella in Essex, the area's top Italian restaurant.
Your dining experience is not only delicious, but romantic at
the same time, so come join us for incredible food
and drinks Vita Bella restaurant Our Route one thirty three
in Essex.

Speaker 10 (45:25):
Mass Wicked Bites We Scott Whitley. We're not afraid to
get our hands dirty as long as it's with delicious food.

Speaker 1 (45:37):
Yeah, you know, delicious food. Doms Sausage Company and mall
and specialty marketplace right there. Of course in Malden is
one of those places you go in there graps some
great steak tips. Yeah, you know, how about turkey on
Thanksgiving and steak tips. You know, I'm Italian. We used
to have like well, when I was younger and we

(45:57):
go over to my my mother's sisters my house, we
would have about todd how many courses do you think
we had ten fifteen before the Turkey? About ten? Yeah,
and by the time the Turkey came around, you were stuff.
So let's add to that steak tips by Dom Sausage
Company out in mauld And it's a specialty marketplace there.
It's a full service a butcher at wholesale deli. But boy,

(46:21):
their steak tips are fantastic. It's also available in a
lot of specialty markets as well. Official steak Tip of
the New England Patriots. By the way, so tender, so juicy,
out of this world comes in that vacuum packed seal
so you could keep it in the freezer for a
long time as well. Dom Sausage Company. All right, I'm
looking at our Facebook page. Wikabites TV up on Facebook.
That's where I streamed the radio show. A couple of

(46:42):
comments up there, Bob Levine writes in good, good buddy
of ours. He says the brick Yard Bar and Grill
and Linn falls into the cheap eats category. It's a
dive bar, and I love dive bars. That's worth driving to.
And he said we should definitely schedule a filming there.
They're his vote. The burger probably the best burger in

(47:04):
the area. So Bob, thank you very much for the
Brickyard and Grill in Lynn. That does sound like a
fantastic spot. Good buddy of mine. Local celebrity Frankie, he says,
Sam and Joe's. You know, I've never been the Sam
and Joe's. They're located in Danvers. He says, it's an
excellent Italian American restaurant, the beautiful bar, great the core,

(47:25):
It's a hidden gem and just Tom Frankie center right.
All right, thanks Frankie that that is a good one.
Renos another recommendation from Donna. They're located in East Boston
and I love Renos. We featured them on the television
show about two years ago, and it is a neighborhood
location in East Boston, and like twenty minutes before half

(47:49):
hour before the restaurant opens up, there's always a line
outside and their portions are enormous head turner. And the
first time I went in there, I didn't realize how
big they're head there. Their portions were larger than my
head for sure. And I saw a table order their chicken.
I think it was a chicken parmesan, and I just
stopped everything to take a look at that. He said,
all right, we got to talk about this. Yeah, it

(48:11):
does look something extra extra special. All right, I will
look at it. Also. John writes it on Facebook, Abe
and Louis on Boris the Street and Boston also a
great place. All right, quick break here for those we'll
come back on the other side with more phone calls.
We'll have our winners from the first hour. My name
is Scott Whitley and this is of course Wicked Bites Radio. Well,

(48:40):
welcome back to the second hour of Wicked Bites Radio.
My name is Scott Whitley. On this Sunday morning. We
have open lines till twelve noon today and we're just
looking for well, I'm looking for your help. Hey, that's
how the program works. I got our winners from the
first hour. At each hour on today's program, I'm giving
away a pair of gift cards, so it could be

(49:01):
you and I pick them at random. And what I'm
looking for today one It's going to be a little
more difficult, but I've had a couple of places already
recommended on the program today. I'm looking for cheap eats
or cheap bur eats, I could say, because I don't
think there are a such thing anymore as cheap eats
out there, but there may be a few places out there.
So if you have any recommendations for that, I want

(49:23):
to know, all right. Eight eight eight four three four
sixty four sixty four is our number. In addition to that,
I'm looking for like hidden gems, unique places that you
think should we should feature on the TV show. That
some of those places as well, So hidden gems, unique places,

(49:45):
I want to know about them, all right. Eight eight
eight four three four sixty four sixty four. And again,
if you've never called into this radio show before, any
other radio show before, I encourage you to do so
because your information could be so valuable to out there.
And it's trust me, it's easy to do. It's just
talking on the phone, that's all it is. The only
difference is when you call in, Todd's going to take

(50:08):
your name and address off air, and that's just for us.
We don't use it. We don't put you on a
mailing list. But every hour we do award some dairy
gift cards or gift cards you could use them. I
guess if they're open for lunch, you can use for
lunch as well to callers at random. And I try
to find places that are near the places that get picked.
That way, you go out and try it. And I

(50:29):
encourage you when you go out and use these gift cards,
go out there and let me know what you thought
of that place, good or bad? All right? The praisers ay,
So here's the number to call. Got some open lines
for the first time in a while. Eight eight eight
four three four sixty four sixty four. Cheap Eats, hidden
gems and places you think we should feature on the

(50:50):
television show. In additions to that, open lines eight eight
eight four three four sixty four sixty four start dialing
right now, and again if you're calling from the car,
let's try to get you on right away as well.
All right, eight eight eight four three four sixty four
sixty four. Restaurants really anywhere in New England or fine

(51:10):
to mention on the program today, I know iHeartRadio WRKO
is put up on the iHeartRadio app, so people do
listen to us around the country, and you can watch
us up on Facebook on Sunday because I do stream
the radio show live there as well Wickedbytes TV on Facebook.
And the best thing about Facebook, I think for folks
that all listened to me on the radio, if you

(51:31):
check out Facebook later on, you can watch the show
back later at any time after the show's over. And
the callers that come in I try to tag as
they're calling in the information about the restaurants up on
the Facebook stream, So if they call about XYZ, if
you click on that link, you'll have all their information.

(51:52):
So that way you go out and try it. All right,
here's the number to call. Who's gonna step up me first?
On the second hour Wicked Bites Radio today eight eight
eight four three to four sixty four sixty four is
our number. Here's our winners for the first hour. John
of newbury Port, John, Oh, I just filmed at this
place the other day and the air date is going
to be mid December. I'll get the exact date. Suit

(52:15):
Hopi's Cantina in Amesbury, in the downtown Amesbury area. This
is a place they do like wing it Wednesdays. They
of course taco Tuesday. Sean Hopkins is the proprietor there
and Shawn's a little crazy. Now, he's a lot crazy.
You'll see that when you go in there. You want
to be there on tonight that he's working behind the

(52:36):
bar because they've got a great lounge area as well.
It's in the downtown area of Amesbury. Hopis Cantina, all right,
So congratulations, John, will send that gift card out to you.
And another John Parret Johns with won today, this one
from Haveril, Oh, so pretty close to that same area. Oh,
you got the colise of restaurant. It's sale in New

(52:58):
Hampshire in the Record shopping Center. So congratulations. I will
send those gift cards out to you for the rest
of you, Well, we got some open lines for this hour.
Eight eight eight four three four sixty four sixty four
is our number. This portion of Wicked Bites Radio is
brought to you by Warren Mills. Are Rare Coins of

(53:19):
New Hampshire. You know, this is the time of year
when you think about Warn Mills rare coins in New Hampshire.
About no matter I say, he travels the country looking
for rare coins and may come right to your house
and pay some of the highest prices. Got that right,
call your local dealer, then call warm Mills last, because
you're gonna make more money and somebody you could trust.
That's what Warren Mills does and who he is, and

(53:40):
he's been doing it for thirty forty years. But this
is also a great time of year to start thinking
about your kids and grandkids and getting them into the
thought of like appreciation of coins. A lot of times
that Warren will get those commemorative sets out there, whether
it's pennies, dimes, quarters or or you know, maybe you

(54:01):
want to buy him a silver coin. Uh, you could
do that. Warn Mills Rare Coins of New Hampshire eight
hundred two two five seven sixty four that's eight hundred
two two five seven two sixty four. And again, I
I love those silver coins, right, can't afford to gold ones,
but the silver coins are so shiny, so gorgeous. Uh,

(54:24):
I know you're gonna love it all right, Warren Mills
rare coins of New Hampshire. And let's see, if you're
looking and you're thinking about your insurance needs, have you
noticed how uh your your personal insurance in business insurance
over the last two three years, it's skyrocketed, you know,

(54:46):
I mean skyrocketed. So don't just sit there and say, Okay,
my policy is about to elapse in the new seasons
coming on, right, and I know it's gonna go up.
I'm just could to pay it. Right, Well, I want
you to call Prime Insurance Services in North Andover and
talk to them first. They work for you. They just

(55:09):
need a little bit of information from you, and the
best time to call them is before your your policy lapses,
and they'll they'll go to those large and small insurance
companies around the you know, New England, the Nation, wherever
they may be, and they'll look for the proper coverage
for you, which is so important. If you go online,

(55:29):
you may not be properly. In short, if something happens.
If something happens, that's not a good thing. So you
need somebody that really looks at all your needs. And
when does something does happen, you know who to call.
Privaturan Services. They handle your home, your auto, They do bundles,
they do business, they do your personal, they do property,
they do liabilities, workers comp Prime Insurance Services in North

(55:51):
Andover they really handle all of New England. Nine seven
eight six eight five ninety nine ninety nine. That's nine
seven eight six eight ninety nine Prime insurance services in
North Andover all. Right, help me out looking at cheap
beats on today's program and those hidden gems eight eight
eight four three four sixty four sixty fours whatever. Let's

(56:12):
go to Michelle in Arlington next. Hey, Michelle, welcome to
the wikabites.

Speaker 15 (56:17):
Good afternoon, Oh it still good mor well.

Speaker 1 (56:19):
Good morning, close, yep, it's afternoon somewhere.

Speaker 15 (56:23):
Yes, So I'm calling to talk about a place called
Border Cafe, and there's one in Burlington. They had a
couple of other locations. Cambridge definitely closed them, not tour
about Saugust. But it's good like tex Mexican food and
I feel like it's a great place for families because

(56:44):
they have a kids menu and they also have like
just burgers in case somebody doesn't really like Mexicans. Free
chips and salsa, which it's they're delicious, and free refills
on the soda. So I feel like it's you know,
it doesn't break the van.

Speaker 1 (57:00):
Yeah, no, that's that's a great recommendation. The prices are
fairly reasonable. And that one, uh is it Burlton or
is it?

Speaker 9 (57:08):
Uh?

Speaker 1 (57:09):
I I thought it was Woo when I could be wrong? Oh,
all right, I have I have their list. They're in Saugust,
They're in Burlington. Those are the two Massachusetts. Yea. They
have a couple of New Jersey and one in Delaware
under it. So they got they got a couple of
around the border cafes. But I have been to the
Border Cafe in a couple of years, but I thought
they were always pretty good.

Speaker 6 (57:31):
Yeah it's good.

Speaker 1 (57:34):
Yeah, but you got to get by the chips, right, Yeah. Yeah,
that's what kills me when I when I get those chips,
especially if they come to the table warm, I know,
stop eating them and they would you like some more? No?

Speaker 8 (57:52):
But yes, that's what I say sometimes.

Speaker 1 (57:57):
Yes, yeah, and I'll take another margarita where you gotta
a second? But yeah there too. Yeah, no, it is.
It is a great location. Right, so there's still one
in Saugust. They's still one in Burlington. But it's definitely
I would put that into the recommendation that people should
go out and go out and try to for for
traditional I would say Mexican food. You know, it's not

(58:21):
like totally authentic. It's more of an American flair to it,
a twist to it. But I but I look really good. Yes,
all right, great recommendation, Michelle, Thank you very much for
your phone call.

Speaker 10 (58:32):
Thank you a great chok.

Speaker 1 (58:34):
You too, all right, thank you? All right. Eight eight
eight four three four sixty four sixty four is oh number,
that's eight eight eight four three four sixty four sixty four.
Let me just give a quick shout out to the
China Blossom in North Andover. They did the critics choice
for the best Chinese cuisine north of Boston. They open
up a twelve noon today with their all you can
eat Chinese buffet, their lunch buffet, and we have our

(58:55):
psychic medium Kevin Cohen there. The last show was completely sold.
We sold out early. I have another show coming up
in a couple of weeks, December eighth, and it's already
about fifty percent sold out. So if you'd like to
see Kevin Cohen, our psychic medium, North Shore Spirits dot com,
that's the best place to go. This is great for friends, groups, family,
I get your own table together, and of course we

(59:16):
have the lunch buffet and then the show Workers Coworkers
is always great. Event Bright is a great place and
the only place to order tickets. Just type in Kevin Cohen,
c A N at the China Blossom in North Andover
on Sunday afternoon, and that is December eighth. All right,
let's get back to the phone calls. Let's go to

(59:37):
newber Report. Next to Bob. Bob, Welcome the Wicked Bites.

Speaker 6 (59:41):
Good morning, Scott.

Speaker 1 (59:42):
How are you excellent? Bob?

Speaker 6 (59:45):
How you doing a good diet?

Speaker 1 (59:47):
Well? You know I'm down. Well, I'm going in for
my way in tomorrow. I'm down about twenty one pounds
and it's been pretty easy at my goal weight. I'm
within like four pounds of my goal weight. And I
just told my wife, I said, you know, I think
I'm going to adjust it. And drop another five pounds.
And the funny thing is, I went out because you

(01:00:09):
got to go clothes shopping, right, and I bought a para.
I bought a pair of Jean's two weeks ago, and
I went to get one size, which I knew was
going to be two sizes smaller than I currently wear,
and I fit into them comfortably, and I said, oh,
these are really comfortable. And I said, well, get me
one size smaller than that. And I brought that pair

(01:00:30):
home and I have not been in that size pant
til my wife says, yeah, the last time you were
in that size that was our wedding day. So I
told my wife, I'm back. Yeah. But transition medical weight
loss in say New Hampshire, they are spectacular and I've
done this in eight weeks, maybe eight nine weeks. That's it.

Speaker 6 (01:00:53):
That's awesome. That's awesome.

Speaker 1 (01:00:55):
Scott and I went on a ten day vacation where
I got all you could eat and all you could drink,
and I lost two hounds while on vacation. Don't ask
me how I did it. I ate, I drank, but
I walked a lot. That Yeah, I just learned how
to eat properly. But eating a lot, like all day long.
I just you know, a little all day long, and

(01:01:15):
it just kept it kept the furnace burning. But but
I feel great. I feel great.

Speaker 7 (01:01:21):
We should all we should all do that, Scott.

Speaker 1 (01:01:24):
Yep, just to feel healthy again. All right, Bob, you
got a great restaurant.

Speaker 6 (01:01:28):
For us, Well I do.

Speaker 7 (01:01:31):
It's as technic a cafe. It's a breakfast cafe. It's
called Mad Mosas okay on Plumb Island Brewery fifty one
Northern Boulevard.

Speaker 1 (01:01:47):
All right, so that's right out there. You got to
go over that little bridge right to get to it. Yeah,
you too, Mad Martha's Cafe. But you know, this time
of year, it might as well go there. There's no crowds.

Speaker 6 (01:02:02):
Well, I wouldn't know about that. I go there quite often.
The only time you can't get in is on Saturday.

Speaker 1 (01:02:08):
Well all right, so go during the week. But you
don't have to worry about all that the traffic heading
up to Plumb Island for the summertime. Yeah, none at all. Yeah,
it's a small place. As I recall, describe the atmosphere
and some of the items that you get at Mad
Marthur's Cafe on Plumb Island.

Speaker 6 (01:02:30):
Well, it's very small.

Speaker 7 (01:02:33):
Sometimes as they get half hour to get in, they
get five seats at the bar, and they haven't maybe
another dozens of so tables to sit at. And they
have the most awesome breakfast in the world. And it's
run by two girls, Kyrie Grison and Kendall Boys. And

(01:02:56):
it's just a great place. And they have a lot
homemade hash. And I said there sometimes on Saturday or
Monday or Tuesday or whatever.

Speaker 6 (01:03:03):
I'm sorry. I went to your Thursday.

Speaker 7 (01:03:05):
And they bring the big ropes right out of the
oven and they make the ash right.

Speaker 6 (01:03:09):
On the spot.

Speaker 3 (01:03:10):
Hm.

Speaker 10 (01:03:12):
Wow.

Speaker 7 (01:03:12):
And they have specials every day, and they have specials
every day on the board. And I'll guarantee if you
go in there, you're not gonna have to worry about
supper dinner.

Speaker 1 (01:03:21):
Yeah. Yeah, I mean I think I just gained my
five five pounds back, thanks Bob, just by listening to
you here. Because I'm just thinking of the ultimate comfort food.
I go in there for omelets, pancakes, you name it,
and a cup of coffee.

Speaker 7 (01:03:35):
Have you been in there before?

Speaker 1 (01:03:37):
I have not. I've been buy it because every once
in a while go up to the Plumb Island area.
I know, they've been recommended on the show in the past,
and everybody raises them. A lot of local a lot
of local people go in there, and I love to
hear about like places like this.

Speaker 7 (01:03:54):
That's here this time of year.

Speaker 1 (01:03:57):
Yeah, yeah, I wasn't a hundred percent sure whether they
were open year round, so I'm glad you called in.

Speaker 7 (01:04:05):
Well I think they're closed in January.

Speaker 1 (01:04:07):
All right, so just a month, all right, So so
folks still have six weeks to go in and enjoy
them before they got to wait for a month. Yeah, well,
they need a little bit of a break, right.

Speaker 7 (01:04:19):
They Yeah, they have a problem with getting people to
help yeap.

Speaker 1 (01:04:23):
Every restaurant, Every restaurant's like that. It's it's really amazing,
particularly the smaller places like this that that's even.

Speaker 6 (01:04:31):
Tougher, exactly, Scott.

Speaker 7 (01:04:34):
Yeah, well, I have a great day in the night again,
and we'll talk to you again, I'm sure, sir.

Speaker 1 (01:04:41):
All right, thank you very much, Bob. Again, I'll give
you his recommendation, so you go out and try it.
And I could do some pancakes right now. The thing is,
you know, being on this diet, I'm not as hungry,
so even like I almost wish that like the restaurants
wouldn't even like like I could order like a half

(01:05:03):
or a quarter order. I feel bad for my wife
because you know, she loves to go out to eat.
I doesn't like to cook that often. And over the
last eight weeks, you know, I've been eating at home
because I get you know, prepared meals, and I also
get there's some some of them from restaurants, but there's
smaller importions because I'm eating throughout the day and and

(01:05:24):
I'll sit down at a restaurant and you see these
large which which I would consider like even like a burger,
right like, oh, I could have finished that like two
months ago. I've been able to finish that, And now
I look at it and say, boy, if I finished
half of that, I would be stunned.

Speaker 5 (01:05:40):
You know.

Speaker 1 (01:05:41):
That's That's one thing I think the dieting has has
has done to me right now, is it shrunk the
belly enough where you don't go out and stuff yourself.
So when I go out now, I sometimes I just
can an appetizer. Yeah, but my wife's okay, and she'd

(01:06:03):
get a my tie. We go to a Chinese restaurant,
she could have a regular meal. Otherwise I'm like, hey,
can we split this, and she's saying, I don't want
to split it. I don't want to share. But that's
where I have been. But Mad Martha's Cafe, which is
located on Northern Boulevard. It technically New Report, but it's

(01:06:23):
Plumb Island, right, comfort food, omelets, eggs. Boy, I love those,
I really love those those type of places. All right. Again,
it's called Mad Martha's Cafe on Plumb Island and they're
open through the end of December and then they close
down just for the month of January. They reopen and

(01:06:45):
then a couple of months later we start getting into
the busy season. Does take long for that the summer
crowds to start coming back up to the beaches as well.
All right. The television show Wickabites TV Saturday morning at
eight thirty and Sunday night, so tonight at ten pm
on Nesson. That's the new England sports that work. We
really took a bite out of Haveral. Yeah, it's Wicked
by Ites. Right, we went to Bosa. Coastal Italian. You

(01:07:08):
have to see it on tonight's program Coastal Italian. It's
owned by sal Lapoli. I would say. It's owned by
his family, his son South Junior. When he's not playing football,
and I mean football, he's been. I think he was
heading o to Dallas to go to the camps up
in Dallas and they just signed with the indoor Football

(01:07:32):
Arena team. But he's had some tryouts with some other
professional teams in the NFL as well. He's a long
snapper and I sat down with him the other day
and we discovered what they have on their weekend brunch menu.
They have these there's a name for it and I but
it's it's a breakfast sandwich with egg ham cheese and

(01:07:56):
it's the I guess. The dough with the actual scent
with the bread itself is their pizza dough. They actually
do it right in their oven. It's really kind of
neat to see. It takes a little while. It was
really good too. I had a couple of bites out
and I loved it. But they do have the weekend
brunch that goes on. Of course, they got traditional stuff

(01:08:18):
that you could find on their weekend brunch, like their
chicken and waffles another one of my favorites. They have
a breakfast burger there with the fried egg. Yeah, on
top and they take that little iron, you know, the
steaming iron, and they brand the buns as well, and
they have mimosa flights and everything on their weekend brunch.
Beautiful atmosphere. It's in downtown Haverol. It's called Bosa Coastal

(01:08:40):
Italian at one sixty Merrimack Street in Harol. Otherwise you
go in there for dinner. I enjoy items like their
fruit of tomar and sal junior and I had they
hid this cod dish over the saffron risotto. I thought
that was excellent. It really was. And of course the
drinks there spectacular Bosa Coastal Italian. And again you'll see

(01:09:00):
him on the television show tonight. They're located in Haveril
at ten pm on Nessen. That's in England Sports Network.
In addition to that, we also featured good Night Johnny's
in Burlington. Now, this restaurant opened up a husband and
wife team. John the owner and his wife Elaine. John

(01:09:20):
was in the high tech world right, and he decided
about a year ago he's done with d He just
wanted to have fun, right, and he always wanted to
open up a restaurant and he realized there was something missing,
and I think he put his finger on the pulse.
And more and more people are discovering this place all

(01:09:41):
the time. I have feeling this place is gonna be
one of.

Speaker 10 (01:09:45):
Those spots that's just going to be packed soon.

Speaker 1 (01:09:49):
But you know, they're in their first year. And it's
called good Night Johnny's American Music Bar, and it's located
in Burlington on Cambridge Street. And they got there, they
got to parking lots in and it's sort of like
the Flagship and a strip mall, so there's plenty of
parking spots there. They feature live jazz trio on Sunday

(01:10:09):
for their Sunday Brunch that goes on and then at
four o'clock they got more music coming. So they do
music all the time there. And they took the extra
time because John said, you know, the need was I
wanted a place where the family could come. And it
wasn't like an like blow the bank, right, you know,

(01:10:30):
a family place you come with the kids, if you
would like come to sit down, we would whether for
drinks or have dinner and talk, enjoy music and that
the music and then the noise you know from people talk,
cause you go to restaurants right. I was at a
restaurant the other day and it was so loud I
couldn't even hear my wife talking on the other side
of the table. John and his wife said, you know,

(01:10:51):
we got to we can't have that if we want
to have music and we want to have people who
enjoy the conversation. They put these acoustical panels in the ceiling.
You have no idea that these acoustical panels. They just
did an amazing job the way they absorbed the sound
so you could have conversation and enjoy the music. And

(01:11:12):
they got the Sunday brunch that goes on their chef
sensational there. They did a cider glazed pork belly.

Speaker 10 (01:11:22):
Wow.

Speaker 1 (01:11:23):
I think it's like a whiskey sauce they put on
top of that, they have a short ribs with mashed potatoes.
That's another one that is just one of their top
sellers over there. Of course, they got burgers, they got
chicken parmesan, and then you have to save room for dessert.
They have their own pastry chef there as well, and
she does a phenomenal job. The atmosphere Boston atmosphere, But

(01:11:47):
you'll be surprised. I don't think there's anything higher on
their menu than like thirty two dollars and most of
it's in the low twenties and the atmosphere is just
great again the Bread Jazz Brud, It's a trio goes
on till two pm today. It's called Goodnight Johnny's American
Bar and it's music bar. It's located in Burlington at

(01:12:07):
one fifty four Cambridge treet. You gotta check it out,
all right, say hallol Lane. You'll probably be greach at
the door today. John's wife all right, And again they're
on a television show. You can see them tonight ten
pm on this and that's the New England Sports Network.
We featured them on the TV show. All right, let
me take a break here. We'll come back with more
phone calls. This is Wicked Bytes Radio on this beautiful
Sunday morning here in New England. And yet Thanksgiving it's

(01:12:28):
just a couple of days away. I'm gonna start thinking
about taking that turkey out of the freezer and start
thawing it out right, and we all have to start
thinking about that, all right. My name is Guy Whitley
and this is Wicked Bites.

Speaker 10 (01:12:49):
Dude, doude.

Speaker 1 (01:12:50):
Yes, this is Gott Whitley and this is Wicked Bytes
on this Sunday morning, and we got open lines. We
need to be a food crick till twelve noon. So
that's about what twenty five minutes not even that left
on the program today, and we've got some open lines
as well. I'm looking for cheap beats if you could
help me out. Eight eight eight four three four sixty

(01:13:10):
four sixty four is O number. That's eight eight eight
four three four sixty four sixty four. If you've got
a place, I want to know about it, all right.
I'm also looking for hidden gems and places that and
I would put this the hidden Gems slash feature on
the TV show because I always love these little hole
in the walls, right, And if you know some places

(01:13:31):
out there, I want to know about them as well.
On our Facebook page wikipites TV on Facebook, that's where
we stream the Sunday Morning radio show. James wrote in
he says one place that you should feature is the
New England Steak and Seafood. They are located I believe
out in Mendon. If I'm not mistaken, right, I'm looking

(01:13:52):
at there, yes, on Route sixteen and Mendon. I know
they have their like a big cut of steak there
on one night we tried to feature them not too
long ago. We set up a couple of filmings, so
they were canceled both times, and we just have not
been able to reconnect because I heard so much about
this place and they have one of those things. I

(01:14:14):
don't know if it's like thirty six ounces or whatever
it may be on one night of the week. Maybe
it was I got a Friday Saturday night. They may
do it. I love to show that, So that's that's
a possibility. New England a steak and seafood out in
Mendon is the place that we would definitely think about
at the feature. Let's see what else is up on
our Facebook page, Christopher writes in and he doesn't say why.

(01:14:35):
He says, and I'm going to probably pronounce this wrong.
Novato spar In Grill, which is located in click on
the link two eighteen Deadham Street in Norfolk. That's his
recommendation places that we should feature. Let's see what else.
The sweetheart in him a filling, you know, the sweetheart.

(01:15:00):
They've been around for a long time, and Alexandria has
shared that with us up on Facebook. I'm gonna have
to look into that. A lot of recommendations throughout the years.
There kind of a historic little spot that people know
about it, Peter writes in about the Sea Glass. We
did feature them a couple of years ago on our

(01:15:22):
summer episode Sea Glass in Salisbury because it's right there
on the beach and there are times a lot of
times the water runs right underneath this beautiful restaurant. And
during the summer they have another restaurant right next side
to them that's all under their umbrella, with all that
outdoor patio stuff that you can sit there and enjoy
the sea breeze, the summer air. It's a great food.

(01:15:43):
But the Seagrass Glass restaurant, beautiful lounge area, a beautiful restaurant,
and of course you go there, well this time of year,
you got to go there before the sun sets because
you've got the ocean and you'll be able to see
out on some clear days all the way to Plumb Island.
It's just it really is a beautiful spot too. And
I thought the food was excellent when I was there,

(01:16:04):
Peter writes in. He says for cheap beats item mazed
Deli in Seabrook right next to Seals and Seals Clamshack.
We featured this year this summer on the television show.
So that's a great place for cheap beats. All right,
got some open lines right now, I'm looking for cheap beats.
If you got a place or places you think we
should feature on the TV show. Here is the number

(01:16:24):
to call. Eight eight eight four three four sixty four
sixty four. That's eight eight eight four three four sixty
four sixty four. Again this hour, we're going to award
two gift cards to restaurants to some of our callers
at random. So you got a good chance of winning
that if you never called in before. It's really easy.

(01:16:45):
I encourage first time callers come in and join our
community here on Wicked Bytes Radio and tell us about
some of your favorite dining spots or at least favorite
the praisers iname for five Stars Die Bars. That's how
this program works, all right. Eight eight four three four
sixty four sixty four is our number. That's eight eight

(01:17:06):
eight four three four sixty four sixty four. Our restaurant
De Lucia is located five dash thirteen Mount Vernon Street
in Winchester. It's owned and operated by the Fridarrolly family.
They own a couple of restaurants. Two of my favorite restaurants,
by the way, Flipo's and of course in the North
End of Boston. That's where we're gonna have our Wicked

(01:17:27):
Bytes Company party if Flipo's in Boston coming up in December.
And he has Lucia's in the North End of Boston.
And he also has Lucia's in Winchester at five dash
thirteen Mount Vernon Street in Winchester, and they opened up
in nineteen eighty five. And I love Luccia's. Yeah, it's

(01:17:49):
one of those places where when people ask me, Hey,
I'm gonna be in this area, what restaurant would you recommend? Right,
the first thought that comes into my mind is lu
in Winchester. Experience it for yourself. I love the atmosphere
when you go in there. Filipo has done a fantastic job,
and he's somebody that's this never tires. He might come

(01:18:10):
in like overnight and remodel something. He does a lot
of the work himself, and he just does an incredible job.
It's called Lucia Restaurant, a couple items. I recommend he
has this special and it's a field chop. It's like
sixteen inches long, and it's served on the bone and
he stuffs it with cheese and spinach. It is something

(01:18:35):
something really, really good. I know you're gonna love it,
all right, So go out and check it out. Lucia
Restaurant day at five dash thirteen Mount Vernon Street in Winchester.
Say hi to Felipa Felipo or his wife Anna for us,
all right, And you can also visit him at his
other restaurant, Felipo's in the North End of Boston. That's
the gateway of Boston's historic North End. Two phenomenal places.

(01:18:57):
I know you're going to love, all right. Let's see.
This portion of Wicked Bites is brought to you by
Northeastern Fence and Supply Company and my good buddy Mike Pain.
They make fencing for your kids, dogs and ugly neighbors.
All right, let's get back to the phone calls. Let's
go to Groveland next, and we're gonna talk with Larry. Larry,
Welcome to Wicked Bites.

Speaker 5 (01:19:19):
Hey, good morning, good to be here.

Speaker 1 (01:19:24):
I'm sure Larry in Groveland you got some unique restaurants
for us, Yes.

Speaker 5 (01:19:30):
But I'm calling for one that's in Cebrook. Okay, Grill seventeen, all.

Speaker 1 (01:19:36):
Right, Grill seventeen. All right? Tell me about Grill seventeen.
I'm not familiar with them.

Speaker 5 (01:19:43):
It's awesome. It's a great place, and it's uh the
Florimo family. Oh really restaurant.

Speaker 1 (01:19:51):
Yes, Oh I did not. I didn't realize that.

Speaker 5 (01:19:55):
L Yeah.

Speaker 1 (01:19:57):
So what do they do different at Grill seventeen in.

Speaker 5 (01:20:01):
Seabrook That they do just about everything. And my wife
and I live twice a week. The food's always great. Yeah,
everything we've had there.

Speaker 1 (01:20:14):
I gotta, I gotta then check it out. I had
no idea how long how long have they owned aug
Girl seventeen.

Speaker 5 (01:20:21):
Then I think about a year, so.

Speaker 1 (01:20:26):
It's fairly it's fairly new for them. And what would
you recommend when you're there? Because I know that they're famous,
of course for their steak tips of the chicken parmesan.
That's what they you know, that's what they've really you
made their name on Girl seventeen. What are some of
the items they feature there?

Speaker 5 (01:20:42):
Well, they feature different specials, but one thing that I
like when I just want something quick is I go
for the apps. They're out of this world.

Speaker 1 (01:20:51):
Yeah, like the light.

Speaker 5 (01:20:53):
Ball app, chicken palm APP.

Speaker 1 (01:20:56):
Chicken parmesan app. What would that be then?

Speaker 5 (01:21:00):
Just a chicken palm just.

Speaker 1 (01:21:04):
Like the little pieces of it like cutting strips, No.

Speaker 5 (01:21:07):
No, two big pieces, big pieces.

Speaker 1 (01:21:11):
As an appetizer. Yeah, wow, Wow, I'm gonna.

Speaker 5 (01:21:18):
Get four meatballs in the phenomenal Wow. And it's all
family well, I mean.

Speaker 1 (01:21:24):
That's what Pamo's I always thought was all about to
a lot a lot of family members. It's sort of
a family restaurant. But I'm gonna have to dive into
them and find out more about uh, this place as well,
because this it sounds it sounds like this could be
a really cool fun spot out there. What else did

(01:21:45):
they feature up on their menu?

Speaker 5 (01:21:48):
My wife always loves the beat pizzas. The pizza there
is great.

Speaker 1 (01:21:54):
All right, all right, I'm gonna I'm gonna have to
check in on that then. Uh yeah, you can't go
wrong with the pizza anytime of year. I'm sure I'm
right about that, right. Oh yeah, all right, it's called
Grill seventeen. Let me see if I get the information
for people Pine Street fifteen Pine Street in.

Speaker 5 (01:22:15):
Exactly right behind the Raccool to Wash.

Speaker 1 (01:22:20):
Yeah, where is it? I'm sorry, where is it?

Speaker 5 (01:22:22):
Behind Raccoon Tow Wash?

Speaker 1 (01:22:25):
Okay, I'm gonna have to uh, I'm gonna have to
check that out. Then, all right, Grill seventeen. All right,
that's a new one to me. But Seabrook area. That's
Seabrook little part of Hampton that has become a restaurant
mecca over the last ten years, hasn't it.

Speaker 4 (01:22:43):
Yeah?

Speaker 1 (01:22:43):
Oh yeah, yeah, all right, I'll check it out. Thank
you very much, Larry for your phone call again. It's
called Grill seventeen, fifteen Pine Street in Seabrook. Let's go
to Stoughton and Phil, Phil, welcome the Wicked Bites.

Speaker 4 (01:23:00):
On Phil.

Speaker 6 (01:23:02):
This.

Speaker 9 (01:23:03):
I wanted to report on a place we went yesterday evening.
I'm not sure if you've been to Sam Walker's off
Montvale av And Wooburn.

Speaker 1 (01:23:12):
I have not.

Speaker 9 (01:23:13):
Used to be the old Waxy O'Connors and before that
way back was Spuds, but yeah it was. We had
a reservation at four point forty five. Could not believe
how crowded it was, and we had nine of us,
so they were able to sneak us in and man
talk about a hopping place a lot. I mean, college
football was on, so definitely understandable for the noise, but

(01:23:38):
the overall I would give it probably a B. And
the only reason it wouldn't be higher is two people
got the salmon entree and they said the seasoning could
have been a little bit more flavorful. But a few
of us also had the fish and chips, which actually
wasn't bredding. It was a frumbled the tato chip bredding,

(01:24:02):
I guess is what they called it. And shockingly good. Yeah,
really light high, very fresh on a bit of really
good that not straight state fries. But I'm only shoe
string and the Coleslaw is above average. Service is excellent.
But yeah, if you if you can handle the noise,

(01:24:24):
there great beer selection. It was surprisingly very very good.
Only only one minor knock on the salmon seasoning. But
they're doing a lot of things right because the lot
was packed and it was getting more packed when we
were leaving around six o'clock.

Speaker 1 (01:24:43):
Yeah, I know it sounds. It sounds like a place
that's really a cool, cool concept.

Speaker 9 (01:24:50):
They must yeah, they must have fifty TVs over forty
inches in there. Probably bigger than that. They probably probably
holds about four hundred people. Serve was very very good,
So they were doing a lot of things right. Just
one minor did a criticism, but I'll definitely go back.

Speaker 1 (01:25:07):
Yeah, I'm just taking a look at their their menu.
It's called Sam Walker's Tavern in Woolburn, and uh, well,
I seem to have their their liquid livation menu, so
there's plenty of drinks. I see that they got a
brunch that they got a weekend brunch, uh, dinner and
lunch so and a kid's menu, so that they have

(01:25:27):
quite a bit uh to go in. Oh boy, I
could see right in there. The first thing I see
on their their their dinner menu. My wife would love this.
They have a crispy Brussels sprouts with a Sejuan glaze
on top. And I had a little bit of bacon
and scallions. Oh she's probably gonna make me go there tonight.

Speaker 9 (01:25:50):
Now that's a good combination.

Speaker 10 (01:25:53):
Yeah.

Speaker 9 (01:25:53):
But yeah, I was just gonna say last thing, the
kids menu. We had three kids under seven with us.
They loved theirs. They I think it was just chicken
fingers or something along those lines. But all the plates
were clean, which doesn't always happen when you bring the
little ones with you.

Speaker 1 (01:26:10):
Yes, yep, all right, but it sounds like a nice
spot for people to go out and try. And again
they got to I know they got a brunch that
goes on because I do see that menu. Let me
see if I could get They got a brunch on
the weekends. I believe from ten am to three pm
on both Saturday and Sundays what I see, and they're
open for lunch and dinner. And it looks like seven

(01:26:33):
days a week that they were open. And it's in
as you said, the old Spuds location. When you said that,
my first thought about that is, boy, I missed Spuds
and I missed their fried ice creamer dessert.

Speaker 9 (01:26:43):
That was one of my hot dogs too, right, yeah, yeah, yeah, well,
good stuff, great show.

Speaker 1 (01:26:50):
Thank you very much, Thank you Phil for your phone call. Alright,
I see Todd still screening one more call. I'll tell
you what. I'm going to take a break and then
I'll come back with the final phone call onto today's program.
My name is Scott Whitley, and this is Wicked Bytes
Radio on this Sunday morning, and again the Televison show
Wickedbyites TV Saturday mornings at eight thirty Sunday nights at

(01:27:10):
ten pm on NETS and that's a knowing sports network.
You can see it tonight ten pm, set your TVR.
We featured Bosa's Coast Italian in Habral outstanding, good Night.
Johnny's and Burlington were incredible food drinks. They got a
Sunday jazz trio that goes on. They're located in Burlington.
Casey's Diner for hot dogs, it's like one hundred and

(01:27:31):
thirty years old and at one time that diner was
pulled by by horses. It was I guess, the original
food truck. We featured them on the TV show and
Nappi's Restaurant in Woolburg. Talk about a great lineup. That's
tonight ten pm on NESS. And my name is Scott
Whitley and this is Wicked Bites Radio. Holds on to

(01:27:51):
your forks, folks.

Speaker 14 (01:27:52):
It's Wicked Bites with Scott Whitley broadcasting from the Northeastern
fence at Supply Company Studios.

Speaker 10 (01:27:57):
You're building up an appetite for the best food talk around.

Speaker 13 (01:28:02):
Yes, Peddler's Daughter Restaurants offers a tentic Irish dining without
the travels. They have the beverages you love with all
the food that's famous in the Land of the Leprecauns
at friendly service.

Speaker 10 (01:28:14):
And you don't need the look at the Irish.

Speaker 1 (01:28:16):
You just need to know.

Speaker 13 (01:28:18):
There's a Peddler's Daughter restaurant in Heyfroild and Nashua.

Speaker 1 (01:28:21):
Hey, everybody, it's Scott Whitley from Wicked Bites TV, which
is on nesson the New England Sports Networks Saturday mornings
at eight thirty and Sunday nights at ten p m.
Now we travel the area looking for some of the
best food dishes around and you are so lucky. In
Ashlm they have one of our favorite spots in all
of New England for ramen noodle dishes. It's called Doorgon Eatery.

(01:28:42):
It's located right in that shopping plaza at one West
Union Street, Nashalm and it's owned and operated by a
good buddy of mine. His name is Chef Allen Macintosh.
Now he is a huge food He has traveled the
world experiencing ramen noodle dishes and he has brought the
best right to his spot right there in Ashland. Doragon Eerie.
Remember that name and if you want a little bit

(01:29:04):
of hell fire ramen noodle dishes, well they have that
as well, and don't forget about their chicken wings. Their
chicken wings were named the best in all of Metro West.
So whatever you do, come experience the great Roben Noodle
Dishes and Cuisine at Doragon Etery, one West Union Street
in Ashland.

Speaker 5 (01:29:21):
A Hi.

Speaker 14 (01:29:22):
This is Pat Whitley with Warren Mills of Rare Coins
of New Hampshire.

Speaker 17 (01:29:25):
Warren, how are you fine?

Speaker 1 (01:29:26):
Pat?

Speaker 17 (01:29:26):
Nice to see you, Nice to see you.

Speaker 14 (01:29:28):
I've brought you in here today because I want to
talk about counterfeiting gold coins.

Speaker 1 (01:29:33):
It's a big problem these days.

Speaker 17 (01:29:34):
It is, and it's coming on like a tidal wave.
We're seeing more and more every day.

Speaker 14 (01:29:38):
Now you have gone to NASA down in Houston and
you come up with a piece of equipment to detect
that correct.

Speaker 17 (01:29:44):
We use NASA's technology to scan these coins now gold
and silver pieces, to determine if they're genuine or if
there's base metal mixed in.

Speaker 14 (01:29:53):
Now you're looking for asset managers for banks or the
average person. All they've got to do is to call
you right now and you will let them use the
equipment that you have from NASA free.

Speaker 17 (01:30:03):
All right, we'll test it for them for your charge,
just as a service to protect the interest of people
that are buying coins.

Speaker 14 (01:30:09):
If you want more information, called Warren at eight hundred
two two five seven two sixty four.

Speaker 17 (01:30:15):
Well you can email me directly Warren at RCNH dot com.

Speaker 14 (01:30:20):
He's Warren Mills Rare coins of New Hampshire from food
trucks to find dining. We're serving up the tastiest talking
town wicked bites with Scott whiley your appetite for conversation
starts here.

Speaker 1 (01:30:44):
All right, welcome back this Wicked Bytes Radio on this
a Sunday morning. My name is Scott Wiley. We're gonna
have our winners in just a second. But let me
tell your Boston sound and prepared foods. They bring you
Wicked Bytes Radio, and they make those great side dishes.
Thanksgivings around the corner. Find a location that has those
great side dishes. Whether it's the cranberry walnut chicken salad.

(01:31:06):
They tried color total leaning. They got so many of them.
My favorite is there. It's an Asian sesame noodle.

Speaker 5 (01:31:13):
I love it.

Speaker 1 (01:31:14):
I love it. Some of the top delis throughout New
England serve their product because they're so so good. They
also have stuffing out there for your turkey. Not every
place has all of their products. To find a location
near you, go to the website Boston Salad dot com.
All right, back to the calls you go. Let's go
to as it Dinah. I'm sorry, who is it?

Speaker 17 (01:31:38):
Dara?

Speaker 1 (01:31:38):
Dara, My eyes aren't great today in Burlington. Hey, Dara,
welcome to look a bites.

Speaker 4 (01:31:45):
Thank you, good good morning, good morning.

Speaker 1 (01:31:49):
All right, you got our restaurant you love to share
for us, Starr, Yes.

Speaker 7 (01:31:54):
Please, Teresa's Restaurant a Barii in Wooburn.

Speaker 1 (01:31:59):
Okay, that's in the the Cummings Plaza. I've driven by
it a whole bunch of times, so tell me about it.

Speaker 15 (01:32:09):
Nick the owner is amazing.

Speaker 14 (01:32:11):
He comes around all the time.

Speaker 4 (01:32:12):
Talks to everybody, you know, get to know you.

Speaker 8 (01:32:16):
The pizza like is amazing. All his other Italians who
are amazing.

Speaker 7 (01:32:21):
The chicken pacada he can brok.

Speaker 12 (01:32:25):
The drinks are great here is wonderful.

Speaker 8 (01:32:29):
He does have other locations.

Speaker 1 (01:32:31):
Yes, yes, I've been to I've been to a steakhouse
Teresa's Prime in North Reading and that's excellent. Of course,
he has his his original location, Teresa's on Route one
fourteen in Middleton's. Ye and Nick, yes, his son is
the chef, the head chef.

Speaker 7 (01:32:52):
Uh.

Speaker 1 (01:32:53):
And Nick's background is truly truly amazing. He was in
the rental car business, and that's how he got started
off in life. And I think he grew like one
location or once into like this mega, mega huge company
and retired young, like in his forties. And then then

(01:33:16):
his son wanted to become a chef and he decided, Hey,
well I got an idea, I'll open up some restaurants
with you. And because he loves people, as you see.

Speaker 7 (01:33:27):
Yeah, it's amazing, really really great food.

Speaker 1 (01:33:30):
Yeah. Right, and again that's in the Comings Plaza right
off Route one twenty eight. I have not been to me.
They opened up about about six months ago. I have
not been into that location yet, but if I know Nick,
the atmosphere and the food's going to be great. All right, Great,
thank you very much, Dark for your phone call. All right. Yeah,

(01:33:51):
it's the first recommendation though, or any comments we've had
about his his new restaurant, Teresa's Restaurante Bar and Pete
so Soria in that they call it the trade Center
Drive at four hundred Trade Center Drive, which is the
Cummings Plaza in Woolberd right off her Route eight. So
that's good to hear. I mean, Nick's a great guy

(01:34:13):
to it. He does love people. He goes from one
restaurant to the next. It's really truly amazing the city.
He'll get in his car, he'll go to Teresa's Prime
and then he'll run over to the next restaurant. We'll
run over to the restaurant after that. But he loves
loves meeting people, and he's a great guy too. All right,

(01:34:35):
So congratulations Nick, glad to hear you doing good things
over there at your new location. All Right, I got
our winners. Announce those in just a second. And let's
see what are we going to give away. Oh, the
Dream Diner in Tingsbury. We feature him on the TV
show a couple of weeks ago. Yeah, that place is
kind of cool, it is. And oh, Lena Seafood in Salisbury.

(01:34:57):
We got a gift card there. So those are going
to be our prizes. I'll tell you who's gonna win
those in just a second. But you know, the holidays
are here and you got to start planning. If you're
thinking about going to bakeries like Josie's Bakery in Wilmington,
that Crossroads shopping plaza, you gotta start getting your orders
in soon, especially if you want their cakes. Yeah they're

(01:35:20):
custom cakes. But even if you want to go in
there and get cookies and and cupcakes and stuff like that,
or Italian pastries, you really got to order stuff ahead
of time for the holiday season. A Thanksgiving, you may
if you hurry up, you may be able to get
some stuff. You know, they always make a great house
warming gift or you know, just to have folks over

(01:35:42):
to your house. And it's part of Thanksgiving. I can't
think of a finer place. It's Teresa. It's called Josie's Bakery,
and it's owned by Rick Low, and he also owns
that wonderful wrestler, that Italian restaurant that same shopping plaza,
and they feature theser. It's at Josie's Bakery. And Rick

(01:36:03):
tells me a lot of people will have dinner at
his Italian restaurant, right and they'll just walk in that
chopping plaza and they'll go over to the bakery, sit
down and have dessert and coffee. And he says, it's
amazing the sea, but it is so good. Josie's Bakery
and if you're looking for any type of cake, whether

(01:36:24):
it's a wedding cake or a special occasions cake. I've
used them myself and they do a beautiful job. They
are at work of art. All right, all right, I
will be back Saturday night on Wicked Bides. At night
We're gonna look at the Santa Parade that's gonna be
happening at the North end of Boston. We'll talk to
the folks over there so you'll know the best spots

(01:36:44):
to view the Santa Parade. Sata's coming in by helicopter,
will tell you all about it. Wicked Bides at Night
Saturday nights here in WRKL from five to six pm.
Of course, our television shows Wickabites TV and that Saturday
mornings at eight thirty. Sunday nights at ten pm, make
sure you watch the night show. It's phenomenal ten pm.
I'm on Nesson. That's the New England Sports Network. And
of course I'm always back with the restaurant program Sundays

(01:37:05):
ten to twelve noon. All right, Our winners to Lena
Seafood in Salisbury, Bob of newberry Port. Congratulations. There's a
lot of history over at Lena's Seafood in Salisbury. Just
go and enjoy some great food over there where there's
fried clams and some shakes they have there. It is sensational. Dara,
a brain trade. I'll send you out to Tingsboro and

(01:37:27):
the Dream Diner. It's to congratulations, all right. That's gonna
do it for me. See you next Sunday morning, get
ten am. Bye bye.