Wicked Bites Radio Show: Sunday, September 15, 2024

Episode Transcript

Speaker 1 (00:12):
Well, welcome in everybody. My name is Scott Whitley, and
this is Wicked Bites Radio Sunday mornings ten to twelve
noon right here on w RKO, and I want to
give a big shout out to all the folks that
joined us in our culinary tent last weekend at They
Have to Beat Seafood Festival. We had a very busy
culinary tent. It was packed both days, both Saturday and Sunday.

(00:34):
We had some of the best chefs I think of
the entire country that entertained our crowd. And you know what,
we were packed in that tent both days. The weather
could not have been finer. And we just appreciate all
the folks that were in there helping us out, all
of our staff that was in there, and all the
great chefs that joined us for the event. And we

(00:56):
look forward to next year. So we just had an awesome,
awesome time, and I hope you have an opportunity to
stop by, as so many of so many great folks
did and say hi, We really appreciate it, and you know,
to meet a lot of the people that listen to
this program or watch television show Wickibyites TV on nesson
Saturday mornings, Aday thirty and Sunday nights at ten pm. Now,
today's program is a best of Sunday. So I'm gonna

(01:19):
play back a whole bunch of phone calls. I'm out
golfing this weekend. This is my big guys golf weekend.
So I really look forward to this weekend just to
get out in golf. But I'm gonna play back a
whole bunch of phone calls on today's program. So I
know you're gonna find some great restaurants to go out
and try. And I always ask you if you go
up and you hear a restaurant that gets mentioned on

(01:39):
this program, or maybe you see it on the television show,
or you see it on our website or internet social media,
I should say Wicked Bites TV on Facebook. Make sure
you tell them you saw it, you heard it on
Wicked Bytes. I really appreciate it, all right. Today's program
is brought to you by Boston Soalad and Prepared Foods.
They now have blueberry Chris. Yeah, individual portions. You can

(02:02):
find it at market Basket. It's so so good. I
love it. Right, they make those great side dishes. You
find a lot of specialty markets in some of the
top delis throughout New England. A big hit at the
Culinary Temp Adrian came in with their sesame Asian noodle
dish which is a great side dish. You could serve
it cold and you put a little bit of baby
shrimp in it. It made it a great dish. Another

(02:24):
one of my favorites is there cranberry walnut chicken salad,
So so good Boston salad and prepared food made right
here in Boston, and you can find it at big
y whole bunch of specialty markets like Market Basket as well.
Just look for it. McKinnon stalks it. You can find
it on the South Shore at Properties Market and so
many great great Butcher's all right Boston Market and prepared foods.

(02:46):
If it's not your favorite, specially market Asport, time to
go get it all right Boston Salad and prepared foods.
Big shout out to Mike Payne at Northeastern Fence and
Supply Company in Saugust. They make wicket bites, TV and
radio possible. They make fence it for kids, dogs and
ugly neighbors. They have six acres of inventory right there
on Root one in Saugus. Yeah, that's why homeowners and

(03:08):
fence contractors they all trust and depend on Mike Pain
of Northeastern Fence and Supply Company for their unmatched service
and impeccable workmanship over seventy years of experience and one
satisfaction guarantee. That's Northeastern Fence and Supply Company. All right,
are there best of Sunday. Let's get to the phone calls.

(03:29):
Let's go to Karen in Plymouth.

Speaker 2 (03:31):
So my favorite place where chicken or veal farm both
are great is Carmela's in Kingston, Massachusetts.

Speaker 1 (03:37):
All right, tell me about Carmelo's. Do they have more
than one location?

Speaker 2 (03:41):
It's a family owned restaurant, so the family owns that.
I think Mama MIAs as well.

Speaker 1 (03:46):
Okay.

Speaker 2 (03:47):
And they have a location in Plymouth right on the waterfront.

Speaker 1 (03:49):
Okay, Okay, that's what I was thinking of. Yep, all right,
tell me about them.

Speaker 2 (03:52):
I usually with my family we get trays. They do
trays as well for takeout, and we do trays of
like the veal or chicken farmers on and they're always
a hit, like there's barely any leftovers it. They do
a great job.

Speaker 1 (04:05):
Yeah, I happen to see right now. I'm just calling
them up on Facebook. They're located one thirty eight main
Stream in Kingston. Their big picture, they're their main picture
right on their Facebook pages. That chicken or at the
veal parbisan over it looks like fetuccini and it looks good.
There's the sauce. Looks good.

Speaker 2 (04:24):
It is, Yeah, there's sauce is definitely. You can tell
it's from scratch and you can get it to go.

Speaker 3 (04:30):
It's so good.

Speaker 2 (04:31):
They're always busy, like they're they're parking lot never not empty.

Speaker 1 (04:35):
So are they are they placed open for lunch and dinner?

Speaker 4 (04:38):
Yeah?

Speaker 1 (04:39):
Okay, all right, so this is your favorite place to go.
So when I say where you're gonna go for chicken
or veal parmesan, it's Carmela's in Kingston for you. Yes,
got it? All right, Thank you very much for your
phone call. Let's go to Revere next it and we're
going to talk to is it Mara, Mara and Revere. Hey,
welcome to wik of Bites.

Speaker 5 (04:59):
Thanks for chacking.

Speaker 6 (05:00):
I listen to you every week. I probably have eaten
your chicken Pom suggested restaurant, but there's one instance. It's
very unique and if the steakhouse. It's called The Palm,
an international place in Boston. They have the greatest chicken
palm you could taste it.

Speaker 1 (05:17):
Hm, what makes it so good?

Speaker 6 (05:20):
Well, first off, it's the way they create the chicken.
It's it's great flat covers. Your platter full steak platter
is totally covered with the chicken. But their sauce, with
the gravy, we call it. The wife calls it the gravy.
It's just a very elegant, fresh, fresh sauce. Now, I've
been to Chicago, palm tape things as fabulous as you

(05:45):
can get it melt in your mouth.

Speaker 1 (05:47):
I guess they got it going on, right.

Speaker 6 (05:49):
They've got it going on, And I'll tell you that's
a great chain, but noted for their steaks. But the
sleeper on that menu is that chicken pom.

Speaker 1 (05:57):
You know, I know what you're talking about. Your going
in there and you're expecting steak because it's the Palm, right,
and then all of a sudden something really hits you
like this, and you're like it has it sticks more
into your memory banks I think because you weren't expecting.
I went to an Italian restaurant and I can't think
of the name off the top of my head in
the Framingham area not too long ago, and I had

(06:20):
a steak there. I was shocked how good that steak was,
you know, and you just kind of like wow. Every
time I think of that restaurant. Of course, I can't
think of the name of the moment. It'll come to
me in a second. I just think, boy, an Italian restaurant.
But boy, I would go in there for the steaks.
For here at the parm you could go in there
for the steaks. But you're saying that the chicken, the

(06:41):
veal part is just excellent, just excellent.

Speaker 6 (06:43):
It's outstanding, totally outstanding, and you believe it's one of
the favorites on the menu.

Speaker 1 (06:47):
A A lot of us just go in for the
po Yeah, well I could imagine that that that's what
you want to do. You go in there and get
some great food. That's right, all right, think And that's
the one in International Place, Boston.

Speaker 6 (07:01):
Thanks for all you do, my friend.

Speaker 1 (07:02):
Hey, you're welcome. You're welcome, Mauric. Thank you very much
for your phone call. You know, I see on the
phone line right now and I'm going to go right
to them. Former State Center Masters. It's Scott Brown is
on the phone. Hey Scott, Hey, how are you good.
I have a feeling you're a big chicken veal parmesan person.

Speaker 5 (07:19):
Well, i'll tell you what you know, it's funny, I
I am. I mean, I love to eat. I love
all foods equally, but there's a couple of places that
I think really stand out for me a veal and
what I usually ask them to do is, hey, can
you throw some egg plant and chicken palm so I
get the trifecta. One of them is obviously Luciano's on

(07:40):
Root one and oh yeah, rent them, yeah yeah, and
uh and that's more upskilled than the Cafe a SISSI.
Also when rent them, it's a it's a probably seats
thirty people, but it's a Whenever I'm driving through rent them,
I always stop there and pick up some chicken veal
or egg plan or usually they do the trifecta for me.

(08:01):
And it's it's very reasonably priced too. So yeah, I
mean those places are great.

Speaker 1 (08:06):
I'm familiar with Luciano's because that is uh, you know,
Lou has been there and it's been a staple forever,
it seems. But I'm not as familiar. What was the
other place that you recommended?

Speaker 5 (08:17):
Cafe is Sissy A s s I s I. Yeah,
Cafe is Sissy. Derek is a young man who started
years ago, and it's it's just an unbelievable place. Everything
I've not had, I've never had a bad meal there.
It doesn't matter. I usually go in and grab a
pizza too well done, you know pizza. You know the
thing cross pizza, you know, As I'm driving somewhere and

(08:37):
then when I have some time, I'll sit down and
do a massive lunch and then I want to go
to sleep.

Speaker 1 (08:42):
So I know that feeling. At times it's just like wow,
how much? How much more can you eat? But you
find a way to do it somehow.

Speaker 3 (08:49):
Yeah.

Speaker 5 (08:49):
Man, man, you're making me hungry. You're just just listening
to you. I'm obviously the pat. So I'm going to
go grab McKennon says, so some good good meets up
in New Hampshire and I'm going to go some some chow.

Speaker 1 (09:01):
So well, Scott, I want to thanks for thank you
very much for calling in today and giving us those recommendations.
He thank you as well, and good luck at yep.
Those are fantastic, good luck and say hi to Ala
for us. A sure, all right, that's Scott Brown. You
never know who's listening, who's going to call in on
the program again. This is a best of a Sunday

(09:22):
till twelve noon today. My name is Scott Whitley. The
China Blossom in North Andover they open up a twelve
noon today, and of course they're famous for their all
you can eat Chinese buffet. They got two of them.
They got their lunch buffet seven days a week and
their dinner buffet seven days a week. Dinner for faith
features prime rib. Yeah you heard me right, Yeah, I
go in there just for the prime rib. It's not good.

(09:44):
I wish they had baked potato that heavy. No make
my nye right, you get a mind tied prime room
with a baked potato. I gotta suggest that, all right.
But they have crab legs and they got peeling in trim. Yeah.
And they have a whole bunch of Chinese delicacies. And
now how they have an ice cream station. Yeah that's
just get to the dinner buffet. So head on into

(10:04):
the China Blossom. They else have a full menu. You
could choose from and takeout is also available the China
Blossom Route one twenty five in North Andover. Now, I
know at the market, as far as the Star market
has been going up and down. You know, noticed that
one day it's up, the next day it's down a
couple about a thousand points. I don't know what's what's

(10:24):
going on. I don't think anybody does. I don't think
it's personally. I don't think it's kept up with inflation.
If you asked me over the last couple of years,
I think you need to invest in maybe gold and silver,
because that I believe is a hedge against inflation. And
the person that I trust is Warren Mills of Rare
Coins of New Hampshire. He is somebody that I personally

(10:46):
do business with. And I started investing a little bit
of money, not a whole bunch, just a little bit
of money into silver about five years ago. And I
think I was buying it at sixteen dollars an ounce,
and it's around thirty dollars announced now. And Warren told
me back then, he said, you know, counterfeiting has gotten

(11:06):
to such a degree that even an expert like Warren,
who has about thirty five years of experience can no
longer tell by looking at the coin and holding it
whether it's real. So he went to NASA, the Space Agency,
and he purchased a piece of equipment that looks right
in to the center of the coin to make sure
it's pure. And he does it for gold and silver,
even gold bars and silver bars. That way, when he's

(11:29):
selling you gold coins and silver coins, you know it's
pure and it's real because a lot of people they'll
find out where they're buying isn't. He goes to banks
and he checks out their inventory and he'll tell you
he finds fake gold coins all the time, and they'll
set you back a couple of grand at least, right,
So you want to go with somebody that I personally

(11:50):
do business with and somebody that I trust, and that's
Warren Mills the Rare Coins of New Hampshire. You should
invest a little bit of money as a hedge against inflation,
because you know, I ever know what's going to happen.
So call Warn Mills today, all right. Eight hundred two
two five seven two sixty four. That's eight hundred two
two five seven two sixty four Warn Mills. Rare Coins

(12:13):
of New Hampshire. And by the way, if you bought
gold and silver over the last couple of years and
you want to rest easy, we'll call Warren Mills today.
He'll take a look at it right free of charge
and he'll tell you if it's real or not. That's
what a guy that he is. Warn Mills Rare Coins
of New Hampshire eight hundred two two five seven to
two six four. Now, if you are looking for a

(12:37):
great place for cakes and cupcakes and cookies, well, Tremezzo
Bakery right there in the Crossroad shopping plaza is the
place to go. It's an old school bakery with a
modern twist. It is so so good, and I mean
so so good. Their cakes are a work of art,
and I mean from wedding cakes down to those special

(12:59):
occasion cakes like anniversary, retirement parties, birthday parties. Even I
saw that they did a design for a cake. I
knew it was like a restaurant was doing like a
Taco Tuesday party or something along that line. And they
had the cake base and it was all yellow, and
they did they take two designer tacos on top of it.

(13:19):
I don't even know how they did. It was all edible,
absolutely incredible, and I'm sure it was delicious because I
bet their cupcakes. I bed their cakes. They're just out
of this world. And their cookies, wow, I love their
peanut butter cookie. Of course, I love anything with peanut butter,
the chocolate chip. That's the number one cellar. You gotta
go in and check this place out. It's Josie's Bakery.

(13:41):
It's right there in the Crossroad shopping plaza in Wilmington.
It's rick Low's place. It is absolutely out of this world.
All right, all right, let's get back to the phone
calls on this best of Sunday. Let's go to Joe
in Natick.

Speaker 7 (13:55):
So a couple of things. Place by the last day
was Tennessee's Barbecue and Framingham. They got great stuff there.
I don't know if you've ever been, or if you have,
if you haven't tried their chili. Their chili is great.
It does have beans in it. I know some curious
purists don't like beans, but it tastes great. Love their

(14:16):
barbecue beans too. They got their barbecue sauce mixed in
with the baked beans. It's it's delicious. There's smashed potatoes.
Love that there was a few of us there, so
we kind of ordered like a whole bunch of stuff,
and we kind of swapped and shad stuff.

Speaker 1 (14:32):
That's the best way to do it.

Speaker 7 (14:34):
The smashed potatoes are delicious, you know, and of course
the ribs are amazing, and and the wings that they have,
you know, it's not a little skimpy wings. It's nice,
big wings and and those are delicious and just you
can't go wrong with almost anything you pick off that menu.

Speaker 1 (14:49):
Yeah, and I agree there. They have h several locations,
uh at Tennessee's Barbecue, and they're not large places, but
they turn out some pretty good food. And I always
find the toughest thing when we're filming at these barbecue
restaurants and and if I bring home any food, that

(15:11):
is the toughest thing for that being the backseat of
your car, because that's smell, That delicious smell just floods
the car and you just feel like pulling over and
just just grabbing some Uh. How are there, because it's
been a while. I went. The last time I went,
I think I went to the PVD location. I believe
I had their pull pork. How are their ribs?

Speaker 7 (15:33):
The ribs are just just delicious. You know, pull off
the bone. I mean, you grab a rib, you take
a bite, it just pulls right off the bone. It's
just it's just smoke to perfection. It's just they're just awesome. Yeah,
I will say that, you know, there there. I tried
their pull park once quite quite a few years ago.

(15:54):
It's pretty sweet, so you really want to eat it
for me personally, you want to eat it with you know,
a piece of bread to kind of cut the sweetness
or whatever. But it does taste good.

Speaker 1 (16:05):
Yeah, yeah, I agree, I agree. I you know, I
have a little bit of a smoker and I do
pull pork from some time to time, and that's one
of my favorite things on a smoker, especially the way
I kick up all that sweetness. I eat brown sugar.
I'll do a lot of stuff like that. A agave
a little bit on top of it, and it takes
eighteen hours the smoke. But boy, when you do a

(16:29):
great pull pork, it first of all feeds a lot,
but it's so good and it's great leftovers.

Speaker 7 (16:35):
Yep.

Speaker 1 (16:35):
Yeah, I have a Tennessee barbecue.

Speaker 7 (16:38):
You mentioneds. I don't know if you've tried their Thin
Crush pizza. And it's actually like it better than their
deep dish.

Speaker 1 (16:47):
Yeah, you know, I have not the last time I
was at Huno's, and you know, I think they're They're
really good. I always go with their deep dish pizza,
maybe because that's how I grew up. I remember their
first location. I think it was on Boylston Street in Boston,
and I used to work at a radio station that
I can't say the call letters because it's competing radio

(17:07):
station that does a little bit of sports on it.
And we used to go over there from time to
time and back then, and I had to be in
the early to mid eighties. Their their pizzas were like
in the more individual size now is more like you
would get a large pizza there. It used to be big.
But I just remember how much I really enjoyed that

(17:29):
buttery crust, you know.

Speaker 7 (17:31):
At I remember driving by by the keen More Square
location like about a year ago and that that location
shut down.

Speaker 1 (17:41):
Yeah, I didn't. I didn't realize that they are. I mean,
it's tough to be in this I think it's tough
for a lot of restaurants to be in the city
of Boston. You know. I remember the old Friday's teach.
I have Fridays used to be in the in that
uh that that section of Newburyport, and it just the
rents are so expensive.

Speaker 7 (17:58):
I went to bu So they so you had Captain
Nemos and all kinds of places that are just gone now.

Speaker 1 (18:05):
Yeah, yeah, it's sad to say some of your favorites
gone right right, But Tennessee Barbecue that's gonna fill the bill.
If you want some some delicious pulled pork, all right,
especially that sweet pulled pork. That's that's where you're gonna go, right, Thanks,
all right, Joe, thank you very much for your phone call.
Let's go to sail in New Hampshire next and we're
gonna talk with Christine. Hey, welcome to WICKI bites.

Speaker 8 (18:28):
Hi, good morning, good morning.

Speaker 5 (18:31):
Yeah.

Speaker 9 (18:32):
I have a place for Prime Rib and you can't
beat it. It's only fifteen, well sixteen dollars and it's
at ray Rocks Bar and Grill.

Speaker 10 (18:43):
That's ray is r A.

Speaker 9 (18:45):
In Mazillin.

Speaker 11 (18:48):
Where the days in is off.

Speaker 9 (18:49):
Of Pelham Street exit. All right, every Monday night Monday night,
so Tomorrow night Prime Rib dinner are sixteen bucks. I
always get the Brussels sprouts. They're delicious and baked potato.

Speaker 1 (19:10):
Yeah, you know, yeah, this is new to me, and
you know, I think I want to visit them. I'm
trying to find more information about them. Have problems getting
to their Facebook page. But you said they're on Pelham Street.

Speaker 9 (19:26):
How Pelham Street exit Pellam Street exit, but two thirteen,
I don't know if that's Pleasant Street or what street
that is?

Speaker 7 (19:35):
Its right where.

Speaker 9 (19:37):
They're connected to the days In Okay, but they're not
part They're not affiliated with the days In. And there's
also a rental company in there for like U hauls.
All right, so just pull pull in where.

Speaker 11 (19:51):
The days In is.

Speaker 1 (19:52):
But on the other side, how large of a restaurant
is it?

Speaker 9 (19:58):
Well, it's a bas and then they do have a
seating area.

Speaker 8 (20:02):
They have like a big dance floor.

Speaker 9 (20:04):
It used to be I think New England seafood or something.

Speaker 1 (20:07):
Okay, I know exactly where it is now, so that that, yeah,
if they haven't changed it, that's a pretty good size restaurant.
I'm really finding, yeah, finding information about them. Everything I'm
seeing is they do a lot of music I see,
and they got a lot of their schedules up there.

Speaker 9 (20:24):
But yeah, they do they do but everything on the
menu is excellent.

Speaker 1 (20:31):
And the when did they do their prime rip on
Monday night? On Monday nights? That that is, yeah, that is.

Speaker 9 (20:39):
That is Hopefully you get there, get there about six o'clock,
you know, because hopefully they don't run out sometimes.

Speaker 1 (20:47):
But yeah, and it was the favorite. It was the
old New England seafood. Have they did they change the
atmosphere in it or or is it still the same?

Speaker 9 (21:00):
I can't remember what the old New England seafood was
exactly like.

Speaker 1 (21:04):
But yeah, but it's definitely a take that do you
want to do? All right, I'll have to check it out.
We're Rocks Bar and Grill in Mathu.

Speaker 9 (21:14):
Pay Rock Bar and Grill. Yeah all right, so brothers
the owner, she'll be she should be ten and bar
that night, okay. And the girls are.

Speaker 1 (21:23):
Excellent, right and it's right off the highways. It's right
off of ninety three. Thank you very much for your
phone call Ray Rocks Bar and Grill. It's located in Methuin.
Let me get you there.

Speaker 10 (21:35):
Uh.

Speaker 1 (21:35):
Their address their exact address if you want to plug
it in at one fifty nine Pelham Street that's in Mathuan.
I have their hours Monday through Friday from eleven thirty
to one am. That's Monday through Thursday. And get this,
on Fridays they're open from eleven thirty to two a m.
In the morning, and then on Saturday and Sunday from

(21:57):
eleven thirty to one am. So plenty of hours to
see them. And again they have their Prime Rib on Mondays.
That's a great take. I'm gonna have to check them
out and see what they're like. I see on their
menu they do pretzel sticks and fried ravioli, clam chowder.
They got a meatball sliders that sound good. I have

(22:19):
caesar salads. They do plenty of sandwiches, burgers, and a
lot of specially items like their shrimp or grilled chicken scampy.
They got mac and cheese, a chicken mac and cheese.
They have a lobster mac and cheese, and a whole
bunch of other items there as well. Steak tips, so
fairly large menu. Chicken pop pie. I could use some
chicken pop pie and fish and chips. Again. It's called

(22:41):
Rays Rocks Bar and Grill and that is located in Muthuin.
My name is Scott Whitley and this is wicked Bites
Radio till twelve noon today it's a best of Sunday
and I want to thank all the folks that joined
us in our Wicked Bites culinary tent last Saturday and
Sunday at the thirty fifth annual Hampton Beat Seafood Festival.
We had a great, great time there. The crowds were enormous,

(23:05):
they really were all weekend long. The weather could not
have been finer. And on Saturday, I tell you, the
waves were just gorgeous as well, and I caught a
few people by surprise and went the high tide rolled
in on Saturday. Its beautiful waves. But we look forward
to next year and we'll do it all over again,
all right, so make sure you join us, mark you count.

(23:27):
Is always the week after Labor Day. That's the Hampton
Beat Seafood Fest, all right. Don't forget about our television show.
It's tonight ten pm on nesson the New England Sports Network.
We take you to the Hingham Shipyard and the best restaurant.
That's a great place to go out and visit, all right.
At tonight ten pm. You can find Wicked Bites TV
Saturday mornings a day thirty at Sunday nights at ten

(23:48):
pm on Nesson. That's the New England Sports Network. Quick
break here for the news, and we'll be back with
much much more. This is wicket Bites Radio. Yeah, you're
listening to Wicked Bites Radio on WRKO, the restaurant program

(24:08):
Sundays ten to twelve noon right here on WRKO. Of course,
I'm back Saturday nights from five to six with Wicked
Bites at night, so make sure you join us. Today's
program is a best of Sunday, so no phone calls please.
We're actually playing back a ton of phone calls till
twelve noon today. I'm on a golf weekend, you know.
I do it once a year with the guys and

(24:30):
then we choose the weekend after Halft the beach just
to go out and play the final rounds of golf.
For me, now, I've become a fairweather golfer, so when
the weather's nice, out golf on the weekends. And that's
about it. You know, I played a lot of golf
the season. I really enjoy the game. All right, we
got more phone calls to come. Today's program has brought
to you by Richie Slush Italian Ice. Yeah, it's still

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Insurance Service right before or before your current insurance policy lapses.
Let them go to work for you and see if
they could get that rate down for you.

Speaker 8 (26:09):
All right.

Speaker 1 (26:10):
Prime Insurance Services in North Andover. So if you're listening
to me in New Hampshire, Maine, Rhode Island or Massachusetts,
you could call them, let them help you, all right.
Private Insuran Services in North Andover nine seven eight six
' eight five ninety nine ninety nine. That's nine seven
eight six eight five ninety nine ninety nine. All right,

(26:30):
let's get back to the phone calls on this Best
of Sunday. Let's go to Lynn in bill Rica.

Speaker 12 (26:37):
My recommendation is Elfresco's Restaurant on Main Street in Seotsbury.
You know, best Italian food around.

Speaker 1 (26:44):
I discovered them about two weeks ago and wow, that's
all I have to say is wow. The food they're amazing,
is amazing. They had this lobster dish, I don't even
know what it was called. It was like a half
a lobster on top of it. But all of their food,
there's steaks and everything. They were just head turns.

Speaker 12 (27:05):
They give you a lot of food.

Speaker 1 (27:07):
That's an understatement. I will second third fourth that recommendation.
They also have a marketplace now right next door, and
it's it's you know, the plaza that Fresca's in, and
they have like most of that market that that plaza
is now that market marketplace. They got a bakery and
butcher shop, you name it, they have it next door.
They do pizzas and everything. But the restaurant, as you

(27:28):
were saying, is just fantastic. What's your go to when
you're there for food?

Speaker 7 (27:31):
It is.

Speaker 12 (27:32):
I like the egg plant, the egg plant that I
really love the plant.

Speaker 13 (27:36):
Yeah, but boy, it's not it's.

Speaker 1 (27:41):
Not a large restaurant, but it's well worth it, well
worth going in and experience it for yourself. Matter of fact,
when I was there, a lot of people recognize me
from the TV show and they came up. They say, hey,
how often you've been here? And he said, this is
my first time. He says, you're gonna love it. I
agree with all of them. The food is just really
really good, and the prices are pretty good as well.

Speaker 12 (28:01):
Yeah they're not bad. I mean it's you know, the
prices have gone up with everywhere, you know, so if
that's not unusual, but they're they're reasonable.

Speaker 1 (28:09):
Now are they only open for dinner? I'm not really
sure they're hours.

Speaker 12 (28:13):
I don't think they're open to lunch. Yeah, I've always
gone there for dinner, and it's a good idea to
try to make a reservation because they show up so.

Speaker 1 (28:20):
Fast, right right, And the bar area is fantastic as well.
The nice loungees you walk in, Uh you could get
like a chocolate martini and espresso martini, all this type
of stuff just really fantastic there. But all right, so
it's called ol Frescott Restaurante and that's thirty eight in Twksbury.

Speaker 8 (28:41):
That's right, got it?

Speaker 1 (28:42):
All Rightlynn, thank you very much for your phone call.
Well what do you say we stay in the Tewksbury
area and we're going to talk with Dinah who's joining
us right now from Twksbury. Hey, Dina, very very good.

Speaker 11 (28:55):
I have to call again. I listen to you all
the time. I don't call that often. But I was
with my sister in Lauren a friend, and we were
driving to Essex going to this place. But the village
is closed. Yes, it's been run by a family restaurant. Ye.
So we decided to drive down a little further and

(29:16):
we came across JT. Farnham's and it's a little seafood shack,
but they specialize in the catch of the day and
I have to say the seafood was so fresh and
cooked perfectly. I recommend it to anybody. Yeah, enjoy it.
And it overlooks the marsh. It's a nice little Like

(29:39):
I said, it's not fancy, but the food is fantastic.
And I really have to compliment Nathan the chef, on
that he cooked very well. The batter has been there.
I think they're batter as a special recipe and it's
just so different and it's not greasy. It's just really impressed.

Speaker 1 (30:01):
Yeah, I'll tell you that little area. And now that
the Village restaurant, I think it's going to be a
Mexican restaurant now. The Rickey family sold it a couple
of years ago to the folks that own the Deck
in Salisbury. They sold it to them, and I guess
now they have sold it again. But you had such
talk about some of the best fried clams. You had

(30:25):
the Village Restaurant, which I thought were probably the best.
Then you had Woodmans who invented the fried clams, and JT.
Farms because of their batter. Their fried clams are excellent.
But I've had their fish tacos at JT Farms and
that's fantastic.

Speaker 11 (30:40):
Well, I just had to call you and tell you
if this might be a few more good days left,
you know, and if you can get down there, anybody,
just the fish, you'll be very very pleased with their food.
And Nathan, he did a great job.

Speaker 1 (30:57):
Yeah. Yeah, I would say this time of year, when
the lee start turning, that's a great time to drive
down to Essex because there's so many trees. I mean,
there's not a lot a lot going on there when
you're on the road, but trees and you can enjoy that.
And then all of a sudden you pull up on
Essex and boom, you know, just just go a little
further past Woodman's it's not much further. Yeah, And it's

(31:20):
a great time because you could sit outside and neat
on a nice day, especially if it's sunny.

Speaker 11 (31:24):
They have tables outside here.

Speaker 1 (31:26):
And the green heads aren't around this time of year,
right exactly, so you can enjoy it all right. Great,
thank you very much for your phone. Thank you very
much again.

Speaker 8 (31:36):
J T.

Speaker 1 (31:37):
Farnhams. They're located at eighty eight Eastern Avenue, which is
in Essex. They are open it says March through Christmas,
so there is some time for you to go in
and enjoy that restaurant up to say in New Hampshire.
We go next and we'll talk with George. Hey, George,
welcome the Wick of IDEs. Good morning, guys, good morning.
How are you? George?

Speaker 4 (31:58):
Not bad?

Speaker 8 (31:59):
I got a breakfast place that's in the filling. Okay,
it's called the Country Kitchen.

Speaker 1 (32:05):
All right.

Speaker 8 (32:07):
They have the best blueberry pancakes in the world. Okay, yeah,
your mountain fool they give you. You can't finish it.
You got to bring it home. I am everything.

Speaker 1 (32:17):
Yeah, I'm not familiar with them. It's called the Country
Kitchen and the Filling.

Speaker 8 (32:21):
Yep. It's on eighth eighteen Hampshter Streets, right next to
the big clock in the center town.

Speaker 1 (32:27):
Okay, so right right is that route twenty? Is that
twenty eight right there? Okay? Yep, all right, you.

Speaker 8 (32:33):
Take twenty new you take twenty eight left or right
by the clock, and it's right there. It's only a
little hole in it only has thirty seats. But the
food is unbelievable. The blueberry pancakes they killer.

Speaker 1 (32:47):
I love blueberry pancakes. And I also like these these
little places that and I'm sure it's a little place.
I just think they're so special.

Speaker 8 (32:57):
Yeah, it is a little place. But the pancakes are
about ten inches round.

Speaker 1 (33:03):
They only give you one or do you get multiple pancakes?

Speaker 8 (33:07):
I can eat two.

Speaker 1 (33:09):
Yeah that those are pretty big.

Speaker 8 (33:12):
They give you a mountain of home price. Then I
get the sausage links and scrambled leggs with it. And
most of the time I can't finish it all I
could imagine it, but it's worth it. It's a mount
wild bucks for everything. But you got to try loop pancakes.
They outrage it.

Speaker 1 (33:30):
All right. It's called the Country Kitchen. And I have
an eighteen Hampshire street in the film right now in
this section where the clock is really a stone's throw
from salm New Hampshire from there. All right, George, thank you,
thank you very much for your phone call. That's run
up over to Exeter in New Hampshire and we'll talk
with Kathy next. Hey, Kathy, welcome to the Wick of Bites.

Speaker 14 (33:53):
Hey, how you doing.

Speaker 1 (33:53):
I'm doing fantastic.

Speaker 3 (33:55):
My recommendation is in Hampton, New Hampshire, right over the
bors Chusetts is the Galley Hatch.

Speaker 1 (34:01):
Oh okay, John Tennis this place.

Speaker 7 (34:04):
Yeah.

Speaker 3 (34:05):
No, they have something for everybody Italian steaks, seafood, you know,
kids menu, and they will accommodate any size group. They're
really good. The bar is great, great family owned restaurant.
I highly recommend it.

Speaker 1 (34:22):
Yeah, I haven't been in there in a couple of
years at this point, and I know, I know John
many many years, just a fantastic really does a fantastic
job at the Galley Hatch. Do they still have that
upstairs going? That was like that was really nice. It's
it's upstairs, but it's open and they had fire pits

(34:44):
and everything outside and like a bar, And I thought
that was a great great concept that he that he
that he brought to the Galley Hatch.

Speaker 3 (34:50):
Yeah, they even added on to that of the backside,
there's like a little olmos porch but it's kind of
closed in so it's you know, expanded.

Speaker 1 (35:00):
Wow. And of course I'm assuming that the bakery is
still there. You got to get buy the bakery just
to go into the restaurant. And that that makes it tough,
because yeah, with my sweet tooth, that makes it tough.

Speaker 8 (35:11):
Oh, it's hard to get out of there without taking something.

Speaker 15 (35:14):
Yeah yeah, yeah, another big you know.

Speaker 3 (35:19):
Plus on as far as I'm conturned, that place is
always clean. I know people that have worked in the
kitchen and it's clean. So I mean that goes a
long way for me.

Speaker 1 (35:29):
Oh yeah, yeah, yeah. I'm gonna have to get him
on the John I haven't talked to John in a
couple of years. I have to get him on the
Saturday night radio show because he has some other restaurants
as well, and I don't want to just in case
he saw them. I don't really know, but he's had
some other he said popovers. There's one in Portsmith. I
think there's one in eping, New Hampshire now. But it

(35:50):
just seems like whatever John does, it just turns the
gold because he's such a great restaurant tour.

Speaker 7 (35:54):
Yeah yeah, yeah.

Speaker 3 (35:55):
And then he took over the over with the Piece
country Club. Is the golf over there?

Speaker 1 (36:02):
Oh I did not, Yes, he that now you know
he is an avid golfer. I believe he went and
he played golf for the University of Arizona. Oh wow, yeah, yeah,
I've golf with John before, and you know, and boy,
he makes you feel like a terrible golfer at times
he get hit that ball.

Speaker 16 (36:22):
Oh yeah, you know he has his own place over there,
so he's going to.

Speaker 1 (36:27):
Yeah, yeah, that sounds like John. So I definitely have
to have him on the Wicked Bites at Night show
here in WRK from five to six on Saturday nights.
I'll give him a call and get him on. All right, Kathy,
thank you very much for your phone call. The galley
hats Root one in Hampton, New Hampshire, got it all right?
Thank you in the US, well, Kathy, you know I
mentioned it. If you hear some restaurant that's gets mentioned

(36:49):
on this program and you happen to go in there,
make sure you mentioned that you heard it right here
on Wicked Bites Radio. I really would appreciate it. Maybe
you can help us go on another forty seven years.
All right, let me take a quick break here. We're
going to come back on this Best of Sunday with
more phone calls. My name is Scott Whitley. This is
the restaur our Programs Sundays right here WRCO ten to twelve.

Speaker 17 (37:11):
New 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 extraordinary. Whether you're celebrating

(37:36):
a special occasion or just looking for a place to unwind,
Join us today and immerse yourself in the enchanting magic
of Blue on Highland. In need them?

Speaker 18 (37:46):
Hey, this is Stephen from Bodos Pistro inside the Hingham Shipyard.
We offer tons of Italian specialties in our own Italian
an toss pizza. Join us for outdoor dining and of
course our specialty cocktails from our full bar. Have your
family joined my family here at the Boathouse Fistro in
the Hangham Shipyard.

Speaker 19 (38:07):
You're listening to Wicked Bites on sixt eighty AMWRKO. This
is America's longest running restaurant program, started forty two years
ago and it's still going strong thanks to you and
people like well, my friend Felipo Frederoli Filipo's restaurante. He's
been with us now for four decades. The restaurant gets

(38:27):
better and better, and he's got a lot of other
restaurants now called Lucci. I'll tell you about them later.
Felipo Restadante is at two eighty three Causeway Street, North End, Boston.
I want to tell you this time not just about
the great Italian food and the fact that he's a
great chef. They have a function facility like no other
in the North End that can accommodate twenty to two

(38:49):
hundred and thirty five people. Look out the windows. This
is a beautiful restaurant inside it out and the cuisine
is fantastic. So whatever you're looking for, make sure you
try rest it Anti Filipo again to eighty three Collegeway Street,
Bosston's North End. That would be Daglia across from the
TD Bank Garden.

Speaker 20 (39:09):
A Peddler's Daughter restaurant 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 leprechauns ad,
friendly service and you don't need to look at the Irish,
you just need to know. There's a Peddler's Daughter restaurant
in Hayral and Nashua's.

Speaker 1 (39:29):
Fighting up the weekends.

Speaker 17 (39:30):
This is Wicked Bites Radio.

Speaker 1 (39:36):
Yeah, and my name is Scott with me on this
a Best of Sunday till twelve noon. Today, we're playing
back some phone calls, so let's get right back to
those right now. This segment, we're looking for the best
veal or chicken parmesan. We're gonna do so by going
to Mike in Southeastern.

Speaker 15 (39:53):
Top of the Morning, Scott, how are you?

Speaker 1 (39:55):
I'm doing fantastic And this is one of my favorite
topics because I'm a big deal parm fan.

Speaker 15 (40:01):
Love it back, Actually the same same here. I have
a great one for you in the listening audience, if
you will. It's called vell Viewsing Victor e Ls Family
Restaurant and Lounge. And they are and wear them masks
and they're at twenty three fifty two Cranberry.

Speaker 8 (40:21):
Highway West, Okay.

Speaker 1 (40:23):
Tell me about their chicken and z Why would I
travel to the Vels to try out? Why they're so good?

Speaker 15 (40:29):
Well, it's like, let's start with the quality. I mean,
there's a lot of places that like literally pile your plate,
which is always a great thing. Nobody's going to complain
about that one.

Speaker 8 (40:39):
But the quality is incredible.

Speaker 15 (40:42):
It's just between the sauce and it's kind of like
a real Italian red you know. Type sauce and everything
is just amazing really there. And I know it's off toxic,
but the lobster bisc there is you know, you could
you could, you could win a lottery and buy that

(41:02):
place out, you know.

Speaker 1 (41:04):
Yeah, but that's a good thing.

Speaker 8 (41:06):
Right, absolutely, you know it? You know it?

Speaker 15 (41:09):
Yeah, really amazing place. That's a smaller place. They have
a bar, they have kino. Anybody's interested in that. But
it's a really great crowd there and just really a
lot of fun.

Speaker 8 (41:19):
All right.

Speaker 1 (41:20):
It's called Vels and it's a it's a restaurant and
it's a lounge. It's nothing fancy, right, it's it's you're
just gonna go in there and get good food cheap, right,
reasonably priced.

Speaker 15 (41:31):
You have reasonably priced jeans, jeans and a shirt and
you're rocking, you.

Speaker 1 (41:37):
Know yeah Bells And again it's in west Wareham, correct.

Speaker 15 (41:42):
West ware It's a twenty three fifty two Cranberry Highway.

Speaker 1 (41:47):
Okay. And and as you say, the veal and chicken's
fantastic h and what are some of their other specialist
I know they've been around for a long long.

Speaker 10 (41:57):
Time they have.

Speaker 15 (41:58):
It's one of those in the are and it screams,
New England, which I personally love. You know, they literally
everything is great there. I mean it's it's all homemade pasta.
I don't think I've tried one thing there. It doesn't
just kick some serious butt.

Speaker 1 (42:16):
You know, well that that's a good thing. All right.
It's like one of those local favorites and you hate
to give it up, right because they always eat, they
always do really really well. All right, Mike guy, and
thank you, thank you Mike for your phone call again.
It's called Vell's Restaurant v E. L Family Restaurant in Lounge.
I got it at twenty three fifty two Cranberry Highway

(42:39):
in West Wareham. All right, that sounds like a great
little stop. Let's find out for Maria and East Boston
her favorite place for chicken reveal farmer John, Hey, Maria, Hi,
good morning, good morning.

Speaker 21 (42:49):
My favorite, my favorite place I tried a few months ago.
And see I'm going there tomorrow night to celebrate my
son's wedding. It's a you know, pre whatever.

Speaker 13 (43:03):
Rehearsal party, right, rehearsal, yeah, rehearsal party. So whenever I
try a new Italian restaurant, I'm very particular because I
do cook a lot, and I don't make veal palm
because I always want to go, okay, have it, But
I always ordered the veal palm the first time I
go to a new Italian restaurant. And I went to
this restaurant. It's sawn Route one, self found.

Speaker 21 (43:26):
It was formerly Khali Trees.

Speaker 22 (43:28):
It's called Maggia.

Speaker 21 (43:29):
I made Gia and the veal palm was superb. The sauce.
I don't like a heavy, thick sauce, like a lighter sauce,
because that's the way I make my sauce. So I
think I look for a sauce that's similar to what
I make. And it was just very it was exquisite.

(43:49):
It's really got an A plus rating for me, and
so much so that I'm going back there tomorrow.

Speaker 1 (43:56):
So yeah, you know, I am familiar with the restaurant.
They're right there our Route one northbound southbound southbound h
it's before you get to I guess the home depot.
So if you've gone to the home depot, you've gone
too far to it. I have not had their veal
parmesan there. I had their chicken palm, and I'm a

(44:18):
veal person, and I thought the chicken parmesan was excellent,
But what really kind of surprised me is the quality
of their pasta underneath it. I thought their pasta and
I you know, I'm gonna like, well, I'm talking about
a pasta, you know, under a chicken parmesan. But it
was just one of those things that just kind of
like went.

Speaker 21 (44:36):
Wow, Yeah, they have their own homemade pastor. I mean,
you can get just regular pasta, but the homemade is great.
I think it was like Fei Gini or something. It's
very good. And the way step is lovely. It's a
very wide open space. It's very nice. And I think
the part the owner was has owned two restaurants. I

(44:57):
did own two restaurants.

Speaker 1 (44:58):
Yeah, he has a restaurant in Boston, and I know
he's working on like a deli in the Danvers Peverty
area that should that should come out, it should open
up shortly. I know he's been spending a lot of
time trying to to get that going.

Speaker 8 (45:16):
Yeah.

Speaker 21 (45:17):
But anyway, that was my recommendation, Maggia for the real pump.

Speaker 1 (45:20):
All right, I'll second that because I had the chicken
fart and I loved it. Maria, thank you very much
for your phone call again. That's Madia Restaurant. They're located
in Boston. Actually he has a restaurant in Boston in
the North End, but they're located in Danvers southbound Route one.
Madia which means magic in Italian, and the whole restaurant

(45:42):
you know it is, it is magical. I thought the
food was just excellent, absolutely fantastic when I was in
there last week, which wasn't too long ago. And I
really like the lounge how they have the lounge part
on one side of the restaurant and then the more
of the finer dining on the other side, and it
just makes her a great out My Jiar restaurant again
in Danvers. Let's go to Manchester next. We're going to

(46:04):
talk with Frank k. Frank, welcome the Wick of Bites.

Speaker 8 (46:07):
Thank you. How are you doing today?

Speaker 1 (46:08):
I'm doing excellent, Frank.

Speaker 8 (46:11):
Good.

Speaker 23 (46:12):
He for Tello's in Manchester. Okay, there's one, and there's
a few of them, but uh, the one in Manchester
on Dow Street, Dow Street, really good deal.

Speaker 8 (46:24):
Parmers.

Speaker 1 (46:24):
All right, is that that's over by the baseball stadium? Correct?

Speaker 8 (46:29):
Correct, it's in the mill yard.

Speaker 1 (46:30):
Okay, I I have not. You know, I have not
been there. I know they've gotten a lot of recommendations
on this program before. And I went to one game
this year, one baseball game this year, and I saw
it and I said, boy, if we I thought about it,
we would have we would have had dinner over there
after the game because we went for an afternoon game.

Speaker 11 (46:50):
Uh.

Speaker 1 (46:51):
But tell me about it. Tell me about Fortello's and
what makes it so special other than the veal and
the chicken.

Speaker 8 (46:55):
Parm Well, it's a it's a real nice setting.

Speaker 23 (46:58):
It's in the one of the old mill buildings, a
lot of brick, you know, in the in the just
a real cozy setting, really nice. All the Italian dishes
are really good. But again the atmosphere is really nice too,
and being most of the ballpark if you've got a
game to go to, which there are no more this year.

Speaker 1 (47:19):
Yeah, yeah, that's a great take. That stadium is just gorgeous.

Speaker 8 (47:22):
Yeah, we clean the deep priors there so oh yeah.

Speaker 1 (47:25):
Well, well, you know, I mean I've been going for
years and I'll go to one or two games a year,
and I and I get tickets pretty much last minute.
You get great seats and you're sitting in that ballpark
and here he is a double A minor league team
for Toronto, and you're watching some great baseball on a
beautiful field. And then you have the hotel in center
field and they have a little patio out there where

(47:47):
people dying, and it overlooks the ballpark. It's just yeah,
it has that big, big league field right right there.

Speaker 8 (47:54):
Oh it's a real nice ballpark. I mean it's it's
pretty Yeah.

Speaker 1 (47:57):
Yep.

Speaker 8 (47:57):
A lot of great seats too.

Speaker 1 (47:59):
Yeah, a lot of great seats.

Speaker 23 (48:01):
Added more this year for for some more dining down
on the field too.

Speaker 1 (48:06):
Oh really I didn't realize that. Yeah, so they did.

Speaker 23 (48:09):
Just they're down along the first baseline.

Speaker 1 (48:12):
Yeah, I was there one of those hot days, one
of the few hot days this year. But it really
it's just a great it's just a great great take
in as well.

Speaker 8 (48:22):
But but but.

Speaker 1 (48:24):
You said that their their chicken and veal is out
of this.

Speaker 8 (48:26):
World really good.

Speaker 1 (48:28):
All right, thank you very much for your phone call.
All Right, I don't forget that that Mike Payne of
Northeastern Fence, it's supply company. They bring you Wicked bytes
radio n TV. All right. They're located in Sauga six
acres of inventory, the make fencing for your kids, dogs ahead,
ugly neighbors. All right, let me take a quick break
here for the top of the hour news. We got

(48:49):
one more hour of the program to come. You're listening
to Wicked Bites Radio. Well, welcome back in. My name

(49:19):
is Scott Whitley, and this is Wicked Bytes Radio Sunday.
Send it twelve noon right here on w RKO. Today's
the best of Sunday. We got a whole bunch of
phone calls. We're gonna play this hour, the second hour
of the radio program today, So don't go anywhere. We're
gonna a lot of food talk, a lot of places
that we're gonna suggest that you go out and discover

(49:39):
for yourself. Got some great calls on this hour of
the program. And as always, if you hear somebody talk
about a restaurant and you go to that restaurant, make
sure you tell them that you heard about it right
here on Wicked Bytes Radio. I would really appreciate that.
All right, all right, we're gonna get to the phone
calls in just a second. Today's program has brought you
by Mike Pain of Northeastern Fence and Supply Company, August

(50:00):
They make fencing for your kids, dogs and ugly neighbors.
We're also brought to you by Richie Slush, great Italian
ice you can find up and down the East Coast
Richie Slush. We're also brought to you by Boston Salad
and Prepared Food. They make those great side dishes. You
can find it a specialty markets including mckinnings Market, Basket,
Big Y. You can also find them at Privity Market
and so many more great places including some of the

(50:23):
top delis throughout New England. Boston Salad and Prepared Foods
also a big shout out to Besam. I pumped into
Bassam of the Phoenician Restaurant a couple of weeks ago
in Haverol at the Longest Table. Now Bassam operates a
restaurant called the Phoenician Restaurant on Route one to ten
in Haverol, and they have some of the best prime
rob you'll find anywhere. It is so so good. They

(50:46):
have two cuts, either King which I've never even attempted.
It's like three pounds and the Queen cut. That's where
I normally go and my wife always gets the same thing,
and I guess we'd get the same thing with kind
of simple folks, right. She gets their baked stuff shrimp
with the Phoenicians famous walnut stuff and you can also
find that walnut stuff and on their famous three pounds

(51:09):
baked stuff lobster. Yeah. So what my wife and I
do is I get the prime rib, she gets the
baked stuff shrimp and we kind of split it. We
make our own surfing turf and it's just it's just
a great way to spend the evening, right, And I
always get cereum bread and salad and French fries. Their
handcut fries. Those are my two side dishes and we

(51:29):
just we're rolling out of the place. Yeah. Yeah, they're
handcut fries. It is nothing like them. I think they
do the best French fries anywhere. They're that that good.
And they always say save rooben to fri dessert and
I don't know how you could do it, but if
you can, they have baked Alaska that they make and

(51:51):
I happen to know they use Richardson's ice cream. Yeah,
it's called the Phoenician Restaurant. You gotta try it. One
ten twelve out for street in Havero. Please say hi
to Thesam. I know you're gonna love it. All right.
All right, let's get back to the phone calls on
this Best of Sunday. Let's go to Beverly in Lawrence.

Speaker 24 (52:15):
Thank you. I'm a first time caller.

Speaker 1 (52:17):
Welcome, thank you.

Speaker 24 (52:19):
I just wanted to give a huge shout out to
the sweetheart ind in the sim all.

Speaker 1 (52:23):
Right, tell me about did the sweetheart in it? One time? Close? Briefly?

Speaker 8 (52:27):
Am I?

Speaker 1 (52:27):
Am? I?

Speaker 8 (52:28):
Mike?

Speaker 1 (52:28):
Okay, that's what I thought was all right, tell me about.

Speaker 24 (52:31):
It, Mike Condon. Yeah, Mike Condon and his wife owned it,
and I believe they retired. There was talk about it
the building being knocked down for a while and uh
high rise apartments being put in there, but the town
spot it and apparently they won. But I was there
on Thursday night. The staff couldn't be more friendly. The

(52:54):
food was fantastic, very reasonably priced. Now they're open, they're
closed on Sundays and Mondays. They were open every other
day and they're also open to takeout now as well.
But I have to say recommend reservations are highly recommended.

Speaker 1 (53:09):
Okay, Yeah, and there for me the first time I know.
They've been around for a long time. The Sweetheart In
in Mathun. The first time I ever heard about them
had to be about fifteen years ago, and I was
reading I believe it was a Stephen King novel and
he mentioned the Sweetheart in in Mathuin and I don't
remember the exact book, but it was it was something

(53:30):
like the World was Ending type one of those books.
And people were kind of walking up north basically because
everything was down, and one of the places they stopped
at the Sweetheart In and and so I've never been
there myself, you know, I should probably stop in and
see it, you know, and just experience it. Yeah, what
would you recommend on their menu?

Speaker 24 (53:50):
Well, again, I've only been once with the new owners.
I had a pan fried tattock. It was absolutely delicious, okay,
and a side. I had their crispy broccoli, which was
fantastic and colst law and I had fish chowder, very
very good. I can't it was excellent.

Speaker 1 (54:10):
How are their their prices?

Speaker 21 (54:12):
They bad?

Speaker 24 (54:14):
I think my meal was like twenty three dollars Okay,
see the fish and yeah, it's.

Speaker 9 (54:19):
Not that bad.

Speaker 24 (54:19):
I mean they're comparable to what everybody else is getting,
I would think, all right, And where.

Speaker 1 (54:24):
Are they they located? Because that's the I know they're
a methium, but I'm not exactly sure where they're in
the film.

Speaker 24 (54:29):
Yeah, so they're a little bit off the beaten path.
They're on Myrtle Street in the Thune, and you really
need to put your GPS on when you're going there
because it's a very neighborhood kind of an area and
it's very woody. So I mean, if you're going there,
you're apt to think, where in this world is this
lady sending me? But once you get on Myrtle Street,
it's easy to find.

Speaker 1 (54:49):
Okay, on Murder, they kept yep.

Speaker 24 (54:53):
They kept the country decor. They haven't changed the inside
at all, and it's very very quaint inside, really pretty
plenty of parking, and like I said, the staff couldn't
have been more friendly. They didn't have a reservation, but
they've got a stated immediately.

Speaker 1 (55:08):
Yeah. I'm just kind of looking at their website right now,
I think, and I'm glancing at this, so it's hard
for me to do the radio show and glance at it.
It says the original house, the Dow House, was built
in October in seventeen seventy six.

Speaker 11 (55:26):
Wow.

Speaker 1 (55:27):
Yeah, and it's had many renovations. Of course throughout the years,
I didn't realize that as well.

Speaker 24 (55:32):
Yeah, yeah, they also have a really nice little function
room too. Okay, just got a stone fireplace in it.
It's very very pretty and you know, I think that
if you went, you would really.

Speaker 3 (55:44):
Be pleased with it.

Speaker 1 (55:45):
All right, it's called the Sweetheart in It's located eighty
Myrtle Street in the film. All Right, thank you very much,
especially your first time caller. Don't be a stranger, Okay.

Speaker 14 (55:55):
Beverly, I won't thank you so much.

Speaker 1 (55:58):
Thank you for your phone call. So let's go to
John and loll next.

Speaker 8 (56:01):
Hey John, Hey, how are you doing?

Speaker 1 (56:03):
I'm doing excellent, John.

Speaker 13 (56:05):
Yeah.

Speaker 8 (56:05):
We went to TJ.

Speaker 25 (56:06):
Callahan's and Teuxbury.

Speaker 1 (56:08):
Yep.

Speaker 25 (56:08):
I had a gifts to text from use people.

Speaker 8 (56:11):
Okay, and and then.

Speaker 25 (56:13):
Start out good then and I just there's a platform
one stay you go up and you sit down the
side of the stage. So I decided that I got
to go to the bathroom. So I watched forgot about it,
and I found down they don't come on and over
pick me up. And then I got up and I
come back. I sat down. We got the steak tips

(56:37):
and uh, I got the fries. My friend got the
panatives and few beers and uh.

Speaker 1 (56:43):
And you quickly forgot about falling down after that, right, Yeah, well.

Speaker 25 (56:47):
Well I'll see. If I had to drink before I went,
I probably wouldn't have fallen.

Speaker 1 (56:51):
Down, right, It makes you focus more.

Speaker 25 (56:55):
We sipped on a few but budwises, and uh we
stayed there for a nice place.

Speaker 1 (57:01):
Yeah, how'd you like that? How'd you like the steak tips?

Speaker 13 (57:04):
Oh?

Speaker 25 (57:04):
I love them.

Speaker 1 (57:05):
Yeah, they're real good.

Speaker 4 (57:07):
I'm a big guy.

Speaker 25 (57:08):
You know, and I felt like a lot, but I
wouldn't been able to quite.

Speaker 3 (57:13):
A aren't they like?

Speaker 1 (57:14):
Aren't they like a twelve ounce portion? They're pretty good
size if I recall. Yeah, yeah, they do two different
They do two different things. They have the regular steak
tips that they handcut and they marinate, and they also
have their barbecue whiskey steak tips. That's my personal favorite
because they make their own whiskey barbecue sauce and it
served on like mashed potatoes and of course there's it's

(57:37):
smothered with caramelized onions on top, and it's so good.

Speaker 25 (57:41):
Actually, my friend had that, Yeah, and he wouldn't give me,
he wouldn't he wouldn't let me.

Speaker 1 (57:46):
Wouldn't let me. Yeah, that's the last time I was there.
That's what I got.

Speaker 25 (57:50):
Yeah, he ate the whole thing, you know. So, like
I said, we sipped under buds and mingled in with
the crowds.

Speaker 4 (57:56):
It was real nice place.

Speaker 1 (57:58):
And it's really amazing. I know Dawn who runs the restaurant.
She she just says, you know, people are there all
the time. It's it's one of those little neighborhood places
that's really caught on because their prices are very reasonable,
and the food is incredible, and they have their special
menu that they have for lunch and dinner is enormous,
just for the specials.

Speaker 25 (58:20):
Yeah, my friend was hungry.

Speaker 4 (58:21):
She says, where the hell is it?

Speaker 25 (58:23):
It's up here.

Speaker 11 (58:24):
What we do to know?

Speaker 25 (58:26):
Just relaxed, so we kept on going. We ended up
going actually went by it and he pulls it scow.
We had to come back and go back in it
to go like a down slope when you get in there.

Speaker 1 (58:39):
Yeah. Yeah, as matter of fact, it's it's easier to
find now that it used to be before they didn't
have that side entrances in the front, and I thought
it was always so hard to find and I used
to call it my my favorite five star dive bar
because you're going in there to have good time, great
food and and you know, and not not spend all
your money, and they have entertainment. It's great place to

(59:00):
watch the game. It really is a fun spot out
on Rout thirty eight and Tukesbury.

Speaker 25 (59:06):
Yeah, real nice place to suspend a Saturday afternoon.

Speaker 1 (59:09):
Yeah, yeah, definitely, definitely. Well John, well, I'm glad things
looked up after the fall for you. Yeah, okay, all right,
John to thank you very much for your phone call again.
That's TJ. Callahan's on Ruth thirty eight and Twksbury. I
know that they they won like best Entree like five

(59:32):
different times, like at the Taste of Tuxbury. That's how
good they are. And there's some great restaurants in Twxbury,
you know, and they're always winning it. They have a
scratch kitchen there and don she just runs a fantastic restaurant.
And they got live music. I think they have karaoke
on a certain night. They have bands there on the weekends,
and of course I'm sure today it's going to be

(59:53):
pretty rowdy when the football game kicks off, So get
an opportunity to go out and visits. Ay hi to
dawn for us. Okay, TJ. Callahan's Rout thirty eight in Tilksbury.
All right, we're gonna get back to the phone calls
in this Best of Sunday. And just a quick second first,
let me tell you about something that I found and discovered.
I want you to go out and try. I found
one of my favorite dishes in the entire summer at
the Boathouse Bistro inside the Hingham Shipyard, and I want

(01:00:15):
you to go in and introduce yourself to the owners,
Steven and his lovely wife, Tinka. She'll probably greet your
right at the door.

Speaker 8 (01:00:24):
Now.

Speaker 1 (01:00:24):
Stephen got all of his training in the North End
of Boston, and he always wanted to open up his
own restaurant and take all that experience and from the
North End and just bring it Talian food out to
his restaurant. And he did that at the Bow's House Bistro.
And here's the dish that I want you to try.
I mean, I'm thinking about this dish all the time.

(01:00:44):
Pashudo wrapped filet mignon. You get the saltiness from the bacon.
It just pairs perfectly. With that filet mignon that just
melts in your mouth. And I'm telling you, this is
probably one of my favorite dishes of the entire summer.
I would run down to this restaurant and get it again.
It's that good. And of course the Hingham Shipyard is
just a gorgeous place this time of year to visit.

(01:01:06):
They have patio dining, so it makes it right with
the weather being the way it is right now, isn't
it just great to sit outside and die. It's called
the Boathouse Bistro. It's inside the Hingham Shipyard. Of course,
they got some great Italian food with Stevens experience in
the North End of Boston, from Bray's short ribs to
an incredible Veld parmesan. They have seafood. But whatever you do,

(01:01:29):
if you trust me, you gotta try to prohoot or
wrap filet mignon, and I'm telling you it's out of
this world. And Monday through Wednesday, they got a great
deal there. You got an appetizer and two entrees and
a bottle of wine for just sixty five dollars. You
heard me right, So visit the Boathouse Bistro inside the
Hingham shipyard. And you know what, they're easy to park

(01:01:51):
there too, because a lot of those stores at the
Hingham Shipyard they have like one roll parking it's really
hard to get to. The main parking lot is where
it's easy to park. So you park there and you
enter the Boathouse betro from the main parking lot, so
easy to get to and again, enjoy that patio dining

(01:02:12):
this time of year the Boathouse Bistro. Enjoy that filet
mignon wrapped with a prescido. Say hi to Steven and
Tinka for us right there at the Hangham Shipyard. All right,
Tom Sausage Company, Yeah, it's o and operated by the
Bottomchellie family. They are located in Malden. You know they
got the best quality of meats. Their marinated meats are

(01:02:35):
so so good there. You'll find them at a lot
of specialty markets. They're that good, right, I know they're
Specially market and they're located right there in Maldon. But
a lot of Specially markets carry their steak tips. Why
I like having gold. You know, another Specially market it's
not gonna water carry other places products, but they're that good.

(01:02:58):
They just can't. They can't do what they do, and
they've invested a lot of money to perfect their product.
And they have one piece of equipment that kind of
tender rises their steak tips and another one that injects
their marinades. Their original still one of my favorites in
this sarachah Man that is given the original one a
run for their money. It's so so good. They opened

(01:03:19):
up seven days a week, nice and early in the morning.
They open up at seven am on the weekends. Dom
Sausage Company has been around for almost eighty years. Now,
go in, say hi to Dom at Dom Sausage Company.
All right, let's get back to the phone calls. There's
Best of Sunday that's going to Pete in Marshfield.

Speaker 14 (01:03:41):
I'm calling about a place called The Point in Marshfield, Massachusetts. Yeah,
it's on the town here, fresh seafood. It's due to
close for a few months during the winter at the
end of the month, but it's excellent seafoods. I recommend
anyone who's into that to go out there.

Speaker 1 (01:03:56):
Yeah, you know, I have been there. I have been
there yet. It got the outdoor patio and it's sort
of the restaurant's on the second floor, and the patio
was on the second floor. I know they have one
downstairs as well. But it's on the harbor where all
the boats are in there, and and the food is
the inside's really small for the restaurant, but it's like

(01:04:17):
everybody knows your name at the.

Speaker 8 (01:04:18):
Bar exactly, exactly.

Speaker 14 (01:04:20):
No, it's a it's a fun place, good people, great food.

Speaker 1 (01:04:23):
And what do you get when you're there.

Speaker 14 (01:04:25):
Well, you know they have a great loss to cast
roll and they have a fish rube and that's unbelievable too, okay,
but anything is good fairly on the men Oh, I.

Speaker 1 (01:04:33):
Think we just lost him. It's called The Point Restaurant.
It's at ninety three Central Street, and of course that's
in Marshfield. I guess it is a seasonal place, but
it's right there on the harbor, and this time of
year the weather is still pretty nice, so you could
definitely definitely go out and enjoy it. All right, let's stay
on the south shore, and we're gonna go and we're
gonna talk with another piet. Hey, Pete, welcome the Wicked Bites.

(01:04:57):
I'm doing excellent.

Speaker 4 (01:04:58):
God, I have a place I know. You go to Sarasota.
You mentioned long Boat Tea. Yeah, And I'm an old
time Sarasota I'm an old time Sarasota guy, you know,
became a snowbird a few years ago. I've been going
down a long time. And last year a place opened up,
and they opened up as a whole in the wall.
It's called The Sugar. It's a Jewish deli. And you know,

(01:05:23):
I missed the old places in you know, when Rubens
is still there, but when they had the real good
corn beef sandwiches and the real good pastrami. And the
people who own this, they're from New York. And I
tell you I've been to Carnegie. I've been the cats
as I've been every place the Sugar and they hand slice.

Speaker 7 (01:05:44):
If they ask.

Speaker 4 (01:05:45):
If they pull up the whole brisket, they ask you
where do you want it sliced? They hand slice it
right in front of you.

Speaker 1 (01:05:53):
Wow.

Speaker 4 (01:05:53):
And they ask you what kind of bread you wanted on.
I like, you know, obviously, I like the traditional sile
right bread, but they have the seated rye bread, the
non seated rye bread, and it is I have been
to them all and I would put this up with anybody.
And and the pickles you know they have the beautiful
half sours with the frenchy glicy nice half sour pickles.

(01:06:17):
It'said that details are really really really good.

Speaker 1 (01:06:20):
Wow again, It's located in Sarasota. And the last time
I think I was down Clark it's on Clark Road Road,
which is and where where is Sarasota. Sarasota is a
large area now and it's about forty five minutes north
of Tampa, south of Tampa. But where is Clark Road?

Speaker 4 (01:06:44):
Well, Clark Road is a crossroads. So in other words,
Clark Road connects Ice connects connects Ice seventy five with Sarasota.
So it's one of the exits off of Ice seventy five.

Speaker 14 (01:06:56):
Clark Road.

Speaker 1 (01:06:57):
All right, so it's towards the mall area.

Speaker 4 (01:06:59):
Right to the water. Yeah, well it's it's actually south
of them all. It would be it's the last let
me see, it's the Clark Road would be the last
exit south in Sarasota. So it's University is way up yep,
way up by lake Wood Ranch and this is the
last egg. I think it's the last exit down Clark Road.

Speaker 8 (01:07:20):
Yeah, yeah, yeah.

Speaker 1 (01:07:25):
No, it's really amazing. I remember a couple of years ago,
I did the radio show live on a Sunday morning
from Sarasota, and the amount of people that were chiming
in that were listening to the radio show north and
south of me and Florida and giving me suggestions of
restaurants that go to while in Sarasota, and that whole

(01:07:45):
area has exploded. All of Florida has exposed, exploded, but
the restaurants in the particularly downtown area phenomenal.

Speaker 4 (01:07:52):
In Sarasota, well, we were down there when you were
broadcasting that show and tried to get through. We couldn't
get through to tell you about my sugar, and I remember, yeah.

Speaker 1 (01:08:00):
Yeah, And I remember I was leaving like on a Monday,
and of course everything was on a Sunday. Everything was
pretty much closed in Sarasoa. We found one pizza place
that was recommended and I don't even remember the name,
so we went there that day and just loved it.
I'm going back in January, so I'll check them out.
And I know the folks from the Sarasota Restaurant Association,

(01:08:23):
they follow along with us quite a bit because they'll
send me some posts from time to time about some
of their restaurants and that whole area. And again, I
really all of Florida has just exploded. And you know
you'll even find like there's a Montelios you know, Montellio's bakery,
George has well, they have their own pizza truck down there,

(01:08:46):
so you know, Montilio's has a pizza wagon that they
take the functions and stuff along that line. And they
have another unit in Sarasota that does like private parties,
the same thing, but it's all part of Montilio's and
George Montellio. It goes back and forth quite a bit
because a bit as well. I played golf with George

(01:09:06):
several times while I'm in Florida. As long as he's
down there and I'm down there, we always need to
get together for golf.

Speaker 4 (01:09:12):
Well, I have to look for that file. I have
to look for that truck because we're actually living in
two weeks. We'll be down there till spring. But yeah,
if you get down there, trim with sugar and he'll
cut it. They will cut anything, you know, including the turkey.
You know, the fresh turkey. Don't cut it any place
you want it, and cut it right in front of you.

Speaker 1 (01:09:31):
All right, Paul, Well, thank you very much for your
phone called Sugar Deli, which is located in Sarasota, Florida.
And another big thing that moved down in Sarasota not
too long ago. Thank you for your phone call. We
discovered Kelly's Kelly's Roast Beef. They have a unit in
Florida as well in Sarasota right by University Park in

(01:09:52):
that and by the mall area, and they have done
extremely well with all folks from the Boston area. They
have their own and they have of course their their
their lobster rolls and their fried clams and all that
type of stuff. Really really good. Let's go to Medway
next in Katie. Hey, Katie, welcome the Wick.

Speaker 8 (01:10:08):
Of Bites Kato.

Speaker 1 (01:10:09):
Are you good?

Speaker 22 (01:10:10):
Good Katie, So, my favorite restaurant is a breakfast restaurant.
It's in Glenden, Hampshire, The Sunrise Shack.

Speaker 1 (01:10:18):
Okay, the Sunrise Shock. Tell me about I'm not familiar
with them.

Speaker 8 (01:10:22):
It is.

Speaker 22 (01:10:22):
It's unbelievable that there's always a line, but it's worth
the way they scale down their menu during COVID, but
it's back up and running. My favorite is called the Madame.
It's a sandwich with sour bread.

Speaker 16 (01:10:36):
Uh.

Speaker 22 (01:10:36):
It has great cheese, it has caramelized onions and ham
and eggs. They have different bowls with steak. I've never
made it to lunch because you know, breakfast fills me up.
But they have a lunch menu. You can get a beer.
They have a liquor license, so if you like a

(01:10:59):
bloody Maryan in the morning, it's just great. The people
are all local.

Speaker 7 (01:11:04):
That work there.

Speaker 22 (01:11:04):
They're friendly and I think the most expensive item on
the menu was fourteen dollars and it can't be take
it home.

Speaker 1 (01:11:12):
Yeah, it can't pick that at all. I love places
like this. I don't think we have enough breakfast places.
We really don't. And they're all seem to be all
that seems to be really really crowded. And this one
that you're talking about, the Sunrise Shack. They're located in
the White Mountains in Glen New Hampshire, and I have
a feeling there's really no off season for them at all.

Speaker 22 (01:11:33):
There is not. Maybe April it's a little muddy, but.

Speaker 1 (01:11:35):
Yeah, the mud season, that's it. Right. Then the snow
comes in and then the snowbirds are up there as well.
But I'm sure they do really well with the locals.

Speaker 22 (01:11:44):
It's a great place.

Speaker 1 (01:11:46):
It's called the Sunrise Shack. And I have them at
Stanley's Hill, which I'm not sure that must be a
section of Glen New Hampshire at six point forty four
White Mountain Highway in Glen New Hampshire.

Speaker 22 (01:12:00):
Right, it's right by Storyland and it's by Attatch Mounted
North Conway area. Yeah, it's definitely worth going.

Speaker 1 (01:12:08):
All right, thank you very much for your phone call.
You're listening to a Best of Sunday. My name is Scotty.
Don't forget. Lucia Restaurante is located five dash Thirteam on
Vernon Street in Winchester. That's we're going to find the
Friday Roly family. I love this restaurant. A couple of diitions.
I recommend, of course, the veal parmesan with their own
homemade sauce, their homemade gravy. It's so vivid the color.

(01:12:30):
Oh yeah, it's like dying and going heaven. It's so good.
They got a veal chop that's served on the bone.
It's like sixteen inches long. I don't know how they
do it. They stuff it with cheese and spinach. It's
a head Turner. Go in and try it. There's plenty
of parking there as well. Restaurante Lucia five Dash thirteen
Ount Vernon Street and Winchester. All right, the quick break

(01:12:51):
for the news. We'll be back with the final half
hour of the restaurant program. You're listening to Wicked Bites. Yeah,
this is Sky Whitley and this is Wicked By. It's
best of Sunday Today, brought to you by the Northeast
to de Fence and Supply Company, my good buddy Mike pay.

(01:13:13):
They're located located in Saugust. They got all your fence
and meat over there. They make expensive for your kids,
dogs and ugly neighbors. Think it back to more with
your phone calls in just a second. But for all
your cake and baking needs, I want to think Josie's Bakery.
They're located inside the Crossroads shopping Plaza in Wilmington at

(01:13:34):
two Lowell Street in Wilmington. It's an old school bakery
with a modern twist. They specialize in handmade desserts and pastries.
So whether you're craving cookies like peanut butter cookie this
is my favorite of monster cookie, or maybe you want
a lobster tail or, croissant canolways, they got that. Or
if you're craving cupcakes from vanilla bean, chocolate cupcakes, even

(01:13:56):
strawberry cupcake. And they even change their flavors from time
the time, they got it all. And custom cakes are
also available and they're a work of art. Josie's Bakery
Crossroad Shopping Plaza to Lowell Street in Wilmington. All right,
let's get right back to the phone calls on this
Best of Sunday. That's got a Meredith in Hudson, New Hampshire.

Speaker 16 (01:14:18):
Hi, Hi, Scott, how are you.

Speaker 1 (01:14:20):
I'm doing excellent, Meredith.

Speaker 16 (01:14:22):
We traveled to North Conway a couple of weeks ago
and we visited this wonderful restaurant and they opened like
two weeks and it used to be a resident with
like the train track going around the restaurant. It was
called the Station, but they changed and it's a wonderful
Mexican restaurant called El Raparo. That's e L and the

(01:14:44):
last name is our ep A r O. And it
was wonderful. They've served a pineapple. They kind of opened
a pineapple and they filled it with all kinds of
meat and seafood and vegetables.

Speaker 22 (01:14:57):
It was fabulous.

Speaker 1 (01:14:59):
That's sounds that sounds that sounds really different too.

Speaker 16 (01:15:03):
Yeah, it was in Mexican. You know, you would think
pineapple and with a whole pine half of pineapple, and it.

Speaker 3 (01:15:09):
Was so much food.

Speaker 16 (01:15:10):
I had to take home a lot, a lot of leftovers.

Speaker 1 (01:15:14):
Now you mentioned that the railroad that the station, Yeah,
by the historic true, but that I forgot what they
call it. That the train that runs through that area.
And it's beautiful for leaf peaking this time of year,
so it's right there.

Speaker 16 (01:15:28):
Yeah, it's a train inside the station. It's a q
little train that goes around the track.

Speaker 1 (01:15:33):
Okay, it is inside okay. And the restaurants inside of that,
am I correct?

Speaker 7 (01:15:39):
Yes?

Speaker 16 (01:15:40):
Oh wow, Yeah, a little train that goes around the
top of the ceiling.

Speaker 1 (01:15:45):
Oh okay, okay, all right, so that that that is different.
And how many people can can fit in this restaurant?
How large is it?

Speaker 5 (01:15:55):
Uh?

Speaker 16 (01:15:55):
It's a good size. Yeah, it's not pretty cool. Yeah,
it's really nice that they did it all over it.
It's the bathrooms, it's spotless.

Speaker 4 (01:16:03):
I always look for.

Speaker 7 (01:16:03):
The bathrooms for us.

Speaker 1 (01:16:05):
Yep.

Speaker 16 (01:16:05):
If it's clean, then I say.

Speaker 1 (01:16:07):
My dad used to say that all the time. He says,
there's two things to tell you that there are great restaurants,
and I have to agree with him. One if the
bathrooms are clean and two of the owners there.

Speaker 16 (01:16:16):
Yeah, absolutely, yeah, yeah, you would really like it. It's
on Root sixteen. It's like the corner of Root sixteen.

Speaker 1 (01:16:24):
In Glenn, Yeah, Glen, New Hampshire. And I do recall
the uh, because I'm looking at their menu right now. Oh,
I see they have street corn. Oh that's one of
my favorites for an appetizer. Well, the dish that you
had with the pineapple, do you recall the name of it?

Speaker 16 (01:16:43):
It had like something with a P something patala.

Speaker 1 (01:16:46):
Or Okay, Yeah, there's there's like seven pages of menu,
so yeah, and I do see it, but I'm not
really sure. Yeah, uh, peanut loco maybe. Yeah. It's a
fine print, so it's a little hard for me to read.
It says grilled steak, shrimp, chicken, onions, peppers, tomatoes, and

(01:17:11):
freshly grilled pineapple. And I think that's important that the
grill that pineapple because that actually caramelizes to bring out
even more sweetness.

Speaker 16 (01:17:19):
It was fabulous, I'm telling you. I told them that
I would give a good review. So I'm glad I
got on there today.

Speaker 1 (01:17:25):
Yeah, I'm glad you called in. And I see they
and I went right to the dessert page they have
and I don't know what this is. I haven't tried.
They have fried cheesecake.

Speaker 3 (01:17:35):
Oh, there you go.

Speaker 16 (01:17:36):
You said you like your fried ice cream.

Speaker 1 (01:17:38):
Yeah, and they have fried ice cream as well. But
I've never had a fried cheesecake. So I got to
go up and have the two of them and just judge.

Speaker 16 (01:17:43):
For myself, right, well, I have to man.

Speaker 1 (01:17:46):
Yeah, yeah, all right, that sounds like a date. Meredith,
we're gonna, we're gonna head up. Let's tell everybody the
name of the restaurant one more time.

Speaker 9 (01:17:56):
It's L and E L.

Speaker 16 (01:17:58):
That's my husband's name, by the way, ironic and the
last name is BRAPEO R E.

Speaker 9 (01:18:04):
P Is and Peter A R.

Speaker 1 (01:18:07):
Oh okay, and it's located I see at twelve US
Route three O two in Glen New.

Speaker 16 (01:18:13):
Hampshire, Y's ITEH two.

Speaker 8 (01:18:15):
Yep, got it? All right?

Speaker 1 (01:18:17):
Great calling that drink.

Speaker 16 (01:18:19):
Yeah, I'm sorry.

Speaker 1 (01:18:20):
Oh that's right. Yeah, now yeah, all right, now you
got me tell me about the drinks.

Speaker 16 (01:18:23):
The margaret is unbelievable, big big margarita for like six dollars.

Speaker 8 (01:18:29):
I'm telling you, wow, wow.

Speaker 1 (01:18:32):
I just went on to their Facebook page. I see
last Monday their specials sixteen ounce draft beer for just
three ninety nine Up in New Hampshire. They could have
happy hours and stuff like this, and they had a
twenty eight ounce draft. Twenty eight ounce draft for six
seventy five.

Speaker 25 (01:18:48):
Yeah, I'm telling yeah, that's not bad story.

Speaker 1 (01:18:53):
Yeah, and that's not bad at all. All right, great recommendation, Mareon,
Thank you very much for your phone call. Oh you
all right, don't forget about our television show. It's Wicked
Bytes TV. It's Saturday mornings at a thirty and tonight
Sunday night it's at ten pm on NESS in the
New England Sports Network. You'll be able to see the
Beth restaurant at the Hingham Shipyard. I know you're gonna

(01:19:14):
love that restaurant. It's a gorgeous restaurant and there's so
much to do at the Hingham Shipyard. So make sure
you tune it in tonight ten pm on nessa New
England Sports Network. And next week next Saturday morning at
eight thirty you're gonna see Paul Revere's Workshop, which is
now a real fancy restaurant. It's okay out in Canton,

(01:19:35):
so check it out. Wicked Bytes Television Saturday mornings at
eight thirty Sunday nights at ten pm on Nessen. That's
the new England Sports Network. I want to thank an
evil a Tedesca the Coliseum restaurant at the Breconwy Shopping
Center in Sell, New Hampshire. He really wowed our tent
last Sunday at the Hampton Beach Seafood Festival. The passion

(01:19:56):
that Anebla has for everything that he does and he
brought it into our culinary temp was just spectacular. He
really I say this quite often, but he wowed the tent.
He really did everything he does. I mean, he talks
about the sauces that he makes at his restaurant. He
talks about, you know, the way he prepares his dishes,

(01:20:20):
the way he goes shopping and the produce that he
he looks for everything that he does. You know, you
could see the passion, You could feel the passion and
the energy that he puts in into all of his
dishes at his restaurant, and that's probably why he's won
so many awards about these many many years. It's called

(01:20:41):
the Coliseum Restaurant. It's okay on twenty eight right there
in the Brecorage Shopping Center. Go in and say hi
to Niebel to desk. I know you're gonna love it,
and try there their lemon cello. Niblet makes his own
lemon cello and it's really out of this world. I
love it. And it's not that that tart lemon cello.
It's really kind of smooth and it is fantastic. The

(01:21:03):
Coliseum Restaurant, Recorde Shopping Center in Sale, New Hampshire. Back
to the phone calls on this best up Sunday, let's
go to Bill in Stoughton.

Speaker 10 (01:21:12):
We're just gonna put a plug in for a fresh
catch down in Mansfield. It's right a one oh six,
pretty pretty close to Mansfield Center, actually very close to
Mansfield Center. Just seafood cast roll loaded with scallops. You
don't find too many cast rolls that heavy in the
scallops anymore. I think it was three near colossal shrimp

(01:21:36):
in some cord or haddocked mixed in with a light
red crumb. I think it was a garlic wine sausage.

Speaker 8 (01:21:46):
Just really good for the price. And then the chowder.
The chowder is actually.

Speaker 10 (01:21:52):
It's it's that they somehow found that sweet spot where
it's creamy enough but not too thick to fill you
up before the young So I'm not sure if you've
been down that way.

Speaker 8 (01:22:03):
Yeah, no, I haven't.

Speaker 3 (01:22:05):
I have not.

Speaker 1 (01:22:06):
I was just you know, looking at some of the
information about them that I have. It's a restaurant slash,
I guess is it's also they sell seaf.

Speaker 8 (01:22:18):
Food there as well, Yeah, butcher and skin food. Yes, yep.

Speaker 10 (01:22:21):
It's a combined market restaurant. The markets on the left
side in the restaurant bar is just one door. It's
the same building. It's a little bit of a strip ball,
but it's actually very well set up. Service has always
been good in my experience. It seems to be enough parking,
never had had an issue there, So I definitely recommend that.

(01:22:42):
And the only other thing I was going to mention,
I thought I saw a clipp Were you guys fi
filming at Elsie's kind of Canton and Canton Center?

Speaker 1 (01:22:51):
Yeah, right, and can't Yeah, we're gonna Yes, we were
filming there just about a week or so ago, And
I think that's going to air on the twenty third
of this month on on Wicked Bites TV. That's a
nice little spot. It's only been open since I think August.

Speaker 14 (01:23:07):
But the food that I have read, I live.

Speaker 10 (01:23:09):
Like five minutes, I live very close. I haven't been,
but I'm looking forward to checking out the segment and
then we'll give it a shot.

Speaker 1 (01:23:17):
Yeah, some little information in the background. I can't remember
exactly which church church, but a lot of the woodwork
that you'll see in there, I believe a part of
the loungery of the countertop is reclaimed wood from an
old church, and some of the chair rails that go around.
The atmosphere is really pretty inside. It's just on the

(01:23:37):
smaller side. It probably holds about forty people. But the
food is, the food is. It's beautiful when you see it,
it's beautiful. Just the presentation of their food's just gorgeous.

Speaker 10 (01:23:49):
So it looks nice from the outside when you look
at the window. There's some pretty good sized windows in front.
But yeah, it is small, but it seems like it's
crowded every time I drive by.

Speaker 1 (01:23:58):
Yeah, yeah, I again, it fills up pretty quick, and
I know that they're gonna have more dining. I think
they have a patio that will help get some more
people in there. But I recommend if you get an
opportunity to go down and experience it. And you know,
it's not, like I said, a large restaurant, but it is.

(01:24:20):
It is a really good restaurant and I think it's
going to do very very well there. And it's it's
right in the downtown, right in that downtown area.

Speaker 10 (01:24:29):
Awesome, we'll give it a shot. A great show, thanks,
and have a good one.

Speaker 1 (01:24:33):
All right, Thanks, thanks very much for calling again. That's
it's called Elsie's Table. It's located at four ninety five
Washington Street and Canton. As far as I know, I
could be wrong. I think there are meters spots outside.
Maybe maybe I'm wrong on that, maybe just spots that
they do park on the road there. And I don't

(01:24:54):
know if they have a parking lot because I got
there before they were open when we were filming. They're
only open as far as I know, for dinner. Let
me see if there's not seeing any real Okay hours
Monday through Friday from four to ten pm, so they're
only open during the week for dinner. Saturday and Sunday.
They do a brunch from ten to three pm and

(01:25:14):
then dinner is served from four to ten pm. It's
called Elsie's Table. I think you're really gonna like it.
The chef there, she did a great job putting it,
putting together that menu, and I just think the atmosphere
in side's really really cool. Elsie's Table again on Washington
Street in Canton Center. There's a place in Sharon I

(01:25:36):
want to send you to, and I know you're going
to be a stunned by it. It's called mcmorgan's Irish
Pub and restaurant. It's owned by finnbar Griffin. I want
you to go in, say hi to a is a
general manager, Neil. He'll probably greet you at the front desk.
This is an Irish pub extraordinary and it is just outstanding.
It's located about two miles from Jillette Stadium on Route one,

(01:25:57):
and it's one of those places that, yeah, you go
and enjoy a pine of beer and you could joy
some great fund and some great times and great atmosphere,
but it goes to the extreme on everything. It's a
large restaurant with a large outdoor patio and the weather's
been gorgeous right They have this large wrap around patio
that goes around the front and the side. It's like

(01:26:19):
an L shaped patio and I don't know how many
people could sit out there, a couple hundred. And there's
a bar in the middle that's like two stories and
the way they decorate the outside and the bar itself
is just phenomenal and all the colors there. But when
you go inside, you're greeted by a two story cathedral

(01:26:40):
opening basically, and all the memorabilia that covers every square
into the walls and ceiling, and that's authentic memorabilia from Ireland.
There is nothing nothing like this restaurant. It's called Morgan's
Irish Pub and Restaurant. We feature on the television show

(01:27:01):
in August, and I fell in love with the restaurant.
And I'm not even talking about the food yet. The
food is sort of a mix of Irish but really
a heavy dose of American comfort cuisine. And they have
a weekend brunch that goes on and they open up
really late at night. I think they open to one am,
so during the week they open up at eleven AM,

(01:27:22):
so they open for lunch and dinner, but they don't
close till one, and on the weekends they open up
at nine am for their Sunday brunch and they'll stay
open till one am. This is a place. You go
in there for their Irish nachos or Bavarian pretzel. For
an appetizer. If you want a sandwich, you get the
fish ruben. You could get the black Angus Club burger

(01:27:44):
you could get you get their Irish burger or a
turkey burger. If you want some seafood, you get the
fish and chips that they're famous for, or a seafood
cash role. The grilled diings feature their bourbon tenderloin tips
or a hearty meat loaf. Some of their house favorites
at mcmorgan's Irish Pub and Restaurant include their chicken broccoli

(01:28:04):
Alfredo or their classic shepherd pie. They even have a
sizzling Baheita combo. N Morgan's Irish Pub and Restaurant on
Root one and Sharon say hi to Neil. He'll probably
agreet to you right at the door, or their owner,
Finbar Griffin. This place is truely true.

Speaker 8 (01:28:23):
Uns.

Speaker 1 (01:28:24):
All right, all right, let me take a quick break
here on this best of Sunday. My name is Scott Whitley.

Speaker 26 (01:28:29):
You're listening to Wicked Bites Radio getting hungry.

Speaker 1 (01:28:40):
Oh yeah, good, we've done our job.

Speaker 19 (01:28:43):
It's awesome we can Vice Radio with Scott Whitley reminding
you you can always put that diet off till tomorrow.

Speaker 27 (01:28:49):
It's an Italian compound in the Merrimack Valley, Alfresca's Restaurant
and its newest edition, the Market Alfresco a boutique specialty
grocery store with all kinds of friend vegetables, seafood, a meat,
mocking full deli, Neapolitan style pizzas, Italian specialty items and
many of the dishes from the restaurant available here to go.

(01:29:11):
It's your Italian one stop shop. Alfrescaz grew thirty eight
in Chooksbury.

Speaker 15 (01:29:16):
Waito to the Ravioli, All right, here we go.

Speaker 28 (01:29:19):
When it comes to dining on Root One, it's hard
to be Root one Grill House in Saugus. Whether you're
kicking back for lunch or dinner or something in between.
Root One Grill House is a must. Looking for large portions,
wait until you experience our chicken parmesan, enormous burghers, and
of course are legendary baby back ribs.

Speaker 1 (01:29:37):
How about a great steak.

Speaker 28 (01:29:39):
We have the best steak tips in town period from cocktails, appetizers,
delicious entrees and an awesome kids menu. There's a little
something for everyone at the Root one Grill House in Sagas.

Speaker 1 (01:29:49):
Dreams come true at Bedrooms our Root one South and
Pevty Bedrooms specialized in solid hardwood furniture for the nursery
kids at Adult Rooms. Bedrooms has a huge selection of
bunk beds, loft beds, trendle beds, storage beds, platform beds,
foutons and mattresses. High quality furniture at the best price.
Their showroom features Serta I comfort and perfect sleeper mattresses

(01:30:13):
along with adjustable bases. Family owned and operated, personalized experience
for every customer. Zero percent financing and delivery setup fee
is available. Bring your entire family to Bedrooms, Root one
South and PVT for all the bedroom furniture you need.
Bedrooms serves all of New England. Shop online at Bedrooms
the number one dot com. That's Bedrooms the number one

(01:30:36):
dot com.

Speaker 29 (01:30:38):
We'd like to invite you to the Alamo, Texas Barbecue
and Tequila Bar in Brookline, New Hampshire.

Speaker 17 (01:30:43):
We're a family owned business and we've been opening since
twenty eighteen.

Speaker 29 (01:30:47):
Whether it's for amagarita or our famous snatchos in barbecue,
you won't be disappointed.

Speaker 1 (01:30:52):
Come join us at the Alamo, Texas Barbecue and Tequila
Bar in Brookline your hands.

Speaker 30 (01:30:58):
It's time to enjoy the summer on our patio and
savor the flavors of great food at Bailey's. Sip on
refreshing cocktails and indulge in mouth watering dishes like our
famous slow roasted prime rib, seasoned and cooked to perfection.
Join us for enticing food, blowing drinks, and good times
on our patio. Come join us at Bailey's Bar and
Grill on Route one nineteen in toowsand.

Speaker 4 (01:31:20):
From five Stars to Dive Bars.

Speaker 1 (01:31:22):
It is is Wicked Bites Radio. Yeah, and this is
Scott Whitley on this Best of Sunday and I we're
going to get back to the phone calls just a
second now. I want to thank all the folks that
help us out. They have to beat Seafood Festival, of
our volunteers in our culinary tent. It couldn't have gone

(01:31:43):
any smoother. It was just fantastic. And of course the
excitement that happened on the seashell stage during the lobster
roll eating contest and watching the Governor of New Hampshire,
Chris Snunus, spring into action. Don't think he was expecting
to do that, but he did that, and it was
you know, it was an having Chris there all these
many years too. He's been there. I think I've been

(01:32:04):
mceing the lobster role eating contest for about eight years
or so, and Chris has been there for most of
the time as well. And it's always been a pleasure
having Chris. There's a fun person to be with that
as well, and seeing him spring in to action and
help somebody that was choking on stage during the lobster
role eating contest and the most amazing thing and Chris

(01:32:25):
and who pointed this out afterwards, he went on to
eat seven more lobster rolls after that. I would have
tapped out after that, all right, it's sort of amazing.
All right. Premiere on Broadway. They're located in Somerville at
five seventeen Broadway in Summerville, and that's we're going to
find Krinn and more importantly going to find some great
food over there. And her grandma is very key in

(01:32:48):
the restaurant here because some of her recipes are evident
in this wonderful place, especially her orange Chinese. Oh, her
Orang chenies are unbelievable. Years ago, Krinn's family owned a
Delhi and one day week, I think it was on
a Tuesday, her grandmother for lunch, she would come out
with her orang chinies and it was so popular that

(01:33:10):
the construction workers in the area say, hey, it's Tuesday.
They would line up around the street, around the block
right because they knew the arantines were about to be served.
They are so so good, And when you go to
Permire on Broadway in Somerville, you'll know exactly what I mean.
They got a little bit of cheese in there. They're
just excellent, So head on over to Premire on Broadway

(01:33:33):
check them out. They also got great, great and I
made a big portion of chicken parmesan. They got a
Sunday brunch that goes on there as well. Beautiful restaurant.
And now if the weather is still holding on, they
got those beautiful glass garage doors. They're going to keep
open and let that beautiful air fill the entire restaurant.
So go in and say hi to Karin for us.
You'll probably greet you at the door. This is an

(01:33:54):
Italian American eatery with signature cocktails and live music and
dancing in the showroom. Premiere on Broadway five seventeen Broadway
in Somerville. Let's get back to the phone calls on
this best of Sunday. Let's go to Mark in Debham.

Speaker 8 (01:34:10):
Actually, I just got back from the Fifties Diner in
debt Ham. I want to give a shout out to
that play.

Speaker 1 (01:34:14):
All right, tell me about the fifties Diner. I heard
a little bit about them, but I have not I
have not gone. I love diner food, first of all.

Speaker 8 (01:34:21):
Yeah, it's like a fifty style diner, even though they
opened in nineteen ninety five and they've been in Debt
them the whole time, right in your legacy place. And
they've got old fash. They've got the old fashioned milkshake
machines and fried dough and all the breakfast stuff you'd expect.
And what I want to give a shout out to
especially though, is their homemade corn beef fash. It's really good. Yeah, yeah,

(01:34:43):
can stuff.

Speaker 1 (01:34:44):
So they have corn beef hash. That's probably one of
my favorite items. You know, when I go to a diner,
I look for that, whether I have it alongside or
even haven't made into an omelet, that's what I look for.

Speaker 8 (01:34:58):
Yeah, they have an omelet with cheese with the cornby
fash Rigger just get it straight with eggs on the side.

Speaker 1 (01:35:03):
Great. And what do you have an idea of their hours?
I mean, are they in legacy plays? First of all?

Speaker 8 (01:35:09):
No, No, they're very close to it, probably like five
hundred feet away, but they have their own parking lot
and it's a separate entrance and everything, but it's very
close to it. So if you know how to get there,
you'll find it.

Speaker 1 (01:35:19):
Okay, all right, And I'm gonna see what their hours are,
all right. So they have typical diner hours seven in
the morning till three in the afternoon, seven days a week,
right right.

Speaker 8 (01:35:29):
They don't have a lunch money. You eat a sandwich
or a hamburger or whatever you want for lunch, but
the breakfast is a real star.

Speaker 1 (01:35:34):
Oh that's great, that's great. And again corn beef fash
is something I really love. I actually went on I
was you know, you know one of those days when
you just can't sleep because you got so much on
your mind. I got up really early one day just
to go to work at four in the morning, and
about eight o'clock I got really hungry and I actually
went to Duffy's Diner in Bradford just to sit the

(01:35:55):
counter to get something to eat really quick. That's why
I like to I just like that comfort food. And
I couldn't believe like even a Duffy's during the middle
of the week at eight am, you know their whole
dining room and they're they're fairly large place for a diner.
They were absolutely packed. So I have a feeling that
the Fifties Diner in debt Him is just one of
those places as well.

Speaker 8 (01:36:14):
Oh yeah, if you get there after nine o'clock, there'll
be a line out the door, okay, and that's coming
coming up from others day. They usually get a big tent,
or if the weather's good, they'll get a bunch of
picnic tables and you can eat outside and it's really
nice to have that, and it's while you're in line
for Mother's Day. They'll give you a coffee and stuff
while you're waiting, and it's really nice.

Speaker 1 (01:36:30):
Ah, perfect, all right, So folks need to go down
and try at the fifties Diner and Debnam all right, Marks?
Cash only though, yeah, okay, yeah, and that's important to know.
Do you ever go to a restaurant when it's cash
only and you don't have cash on you?

Speaker 8 (01:36:43):
Yeah? They usually have an ATM machine though, because they
love to make the money.

Speaker 1 (01:36:45):
I mean, yes, I did that once years ago at
La Scala's and Randolph and I went there for lunch
and didn't realize it and I'm like, okay, And at
that time, they didn't have an ATM machine there, so
I said, I'll have to come back. We ran down
the street to find an ATM to pay the bill.

(01:37:05):
A very few places do that now, but that's good
to know the future miners going in.

Speaker 8 (01:37:10):
Yeah, all right.

Speaker 1 (01:37:13):
Mark, thank you very much for your phone call. The
fifties diner A right, the China Blossom in North Andover.
They're gonna open up in about a minute from right now,
so head on over there. They got their lunch forfet
going on. Of course you could order off their menu.
They got a spectaculmary you could do takeout as well.
The comedy Circuit, well, that's gonna start up now in
their showroom and I'll bring our psychic medium in there

(01:37:33):
shortly as well. The China Blossom Route one twenty five
in North andover right, that's gonna do it for me.
Don't forget Wick of Bits TV tonight at ten pm
on Nesson. That's the New England Sports Network. We're gonna
take it to the Hingham Shipyard in the fifth Restaurant.
Don't miss it, Okay, ten pm tonight on the New
England Sports Network. Have a great week everybody. Who'll see
you next Sunday morning at ten am. Bye bye.