Paul Delios
PAUL DELLIOS • 4$ • Owner/Chef • Meze Estiatorio, Charlestown PROFILE Paul Delios and Bill Galatis are upholding the Greek Revival in New England. The all-Greek menu at Meze Estiatorio – their stunning 24O seat dining room in City Square Charlestown overlooking the Zakim Bridge – is itself a symbol... Read More
Frank DePasquale
FRANK De PASQUALE • 53 • Restaurateur • Bricco, Umbria, Mare, News, Express, Trattoria Il Panino Since launching his first Trattoria Il Panino in 1989, Frank De Pasquale has opened a basketful of 21 diversely styled restaurants. Though the self-made restaurateur holds fast to the uncompromising ideal of serving authentic... Read More
The Dangers of Being popular
AS IN MOST INDUSTRIES, wine has a list of the usual suspects. Inevitably, in almost every wine store or restaurant they show up, and consumers are drawn to them. To a degree it’s hard to blame the wine buyer for this when these labels have so much positive force behind... Read More
Desert Wine
That’s right, readers: thirsty devouts planted the first vineyards in New Mexico – possibly in the new world – in Socorro, New Mexico in 162O! These friars came from New Spain (now Mexico) with the first Spanish colonists in 1598 led by Don Juan de Onate. The friars ministered to... Read More
Angus O’Leary
PROFILE Angus O’Leary arrived on these shores from Dublin in 1979, in the heyday of Boston’s Irish bar scene, and a leg or two ahead of the meteoric rise of international Irish pubdom. Educated in the Irish language, O’Leary had studied medicine at Trinity College, Dublin, “but I couldn’t get... Read More
Loire’s Sauvignon Blancs
Of course, the French drive us a bit insane with how inconsistent their wines remain despite the supposed guarantees of the AOC system, and Loire Sauvignon is no exception. But when a Sancerre or Pouilly-Fume hits its target there is something so clean and penetrating about its flavors that whatever... Read More
Tis The Season To Beat The Chill
LOOKING BACK at my recent article about winter and it relationship to big reds and after-dinner drinks got me to thinking about the other beverages of the season. The upcoming holidays present a smorgasbord of traditional drinks and foods on which to build with a creative twist. Who doesn’t love... Read More
Cordials and Liqueurs: Those Flavors Just Keep Coming
THE IMPORTS Jagemeister’s brownish red pulls in major green. The number one import, again, Jagermeister grew almost 28% in 2OO5. Amanda Lechner, Marketing Brand Manager of Jagermeister for The Sidney Frank Company, chalks the success of Jagermeister up to several things. “Perseverance over the years as well as innovation and... Read More
On Organic Wine
It should surprise nobody in the trade that Cambridge be the quietly self-designated hotbed of a pop in the still small niche explosion of biodynamic wines. Where but in that socio-political cauldron of Cantabrigia could such extremism grip sommeliers’ and diners’ imaginations? Violette Imports’ eclectic and discerning portfolio has played... Read More
Blame It On The Mojito
As tastes profiles of tequila, single malts and every other spirit have grown more complex, and prices have soared, consumers have grown more sophisticated and picky about what they drink and buy, regardless of category. Where five years ago an $8O to $1OO bottle of tequila or scotch may have... Read More