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A Little Bit About a Lot of Things

A lifestyle blog with a focus on my food adventures

imag1530Row 34 opened in late 2013 in the Fort Point neighborhood and has been on fire ever since. The restaurant is part of a group that runs Eastern Standard, Island Creek Oyster Bar, The Hawthorne and the upcoming Row 34 Portsmouth, New Hampshire. My friend Conor was moving back to Texas and we wanted to try this place out before he left.

imag1532We opted for a one of everything kind of meal, it was all about sharing. I ordered the shrimp buccatini, the pasta was perfectly al dente and the shrimp were enormous.

imag1533We also had a warm buttered lobster roll ($25) that did not disappoint. Additionally you can order the lobster roll in the traditional creamy style.

imag1534And the onslaught of appetizers ($7) continues: the 242 fries, cornbread with maple butter and the corn with bacon. I think the corn side was my favorite – it felt light but had some really bold flavors.

imag1535Pictured again, the fries (which were a little too thick cut for my liking) and the corn with the addition of the old bay onion rings ($7) which were stringy think and delicious.

imag1536The steamers were also a big hit at our table – the extra bread was key to finishing up all of that good broth! Service was on point for the night, and even though it was late on a Sunday night, the place was packed! To make a reservation, check them out on Reserve.

Row 34

383 Congress Street, Boston, MA

Row 34 on Urbanspoon

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imag1673The first seating for dinner at Momofuku Noodle Bar is at 5:30pm. We arrive at 5:40 and we miss the first seating – come back in an hour they say. So we pop over to the Milk Bar around the corner to pick up some treats while we wait. The restaurant is packed and it is mostly counter and communal style dining – although there are a few regular two tops. The noise level can get a bit high here, so if you are looking for a quiet romantic evening, you may want to look elsewhere.

imag1675I ordered the momofuku ramen with pork belly, pork shoulder and a poached egg – just what I needed on this chilly evening.

IMAG1676My friend Cathleen says it’s all about the non noodle dishes here, and man is she right! The shrimp and grits app hit it out of the park for us. The dish was served with bacon, scallion and a poached egg. I loved the creamy textures in this dish.

imag1677And just for fun we had the small green tea slushie. Service was good  and we sat at the bar which gave us a great view of the open kitchen.

Momofuku Noodle Bar

171 1st Ave, New York, NY

Momofuku Noodle Bar on Urbanspoon

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Quicks Hole 1Last week I was invited to attend a dinner at Quick’s Hole Tavern. I had been to Quick’s Hole Taqueria, but never the tavern. To be honest, I didn’t even know it existed, and it’s right around the corner! Lucky for me, I was able to sit with my friend and fellow foodie Saba and her friend Michelle. We laughed the night away – such a lovely evening with good friends and good food.

Executive Chef Stephanie Mikolazyk took us on a culinary journey through Portugal and explained each course as we went.

First course was the Caledo Verde, a kale and chourico soup that was paired with Cruzeiro Vinho Verde, Portugal 2013. A great way to start off the meal – the soup had bold flavors!

Quicks Hole 2Second course was the Pasteis de Bacalhau, or cod fish cake paired with Travessia Chardonnay, New Bedford Mass, 2013. The dish was simple and light – not too fishy.

Quicks Hole 3The third course was the Camarao Mozambique – or spicy shrimp. This dish strayed from the traditional version as it was served with grits instead of the traditional rice. I really enjoyed this dish and all the textures – probably my favorite of the evening. It was paired with a Travessia Reisling, New Bedford, Mass 2013. Why a reisling? The residual sugars in the wine should balance any spiciness that comes from the shrimp – usually the dish is made with hot Spanish paprika or piri piri peppers imported from Africa.

Quicks Hole 4The fourth course was a Portuguese bitoque steak, marinated steak and eggs paired with saffron potatoes and roasted tomatoes. It was paired with MC Colhetia “duoro” tinto, Portugal 2010 which had a nice acidity to it.

Quicks Hole 5The next to last course was carne de porco a alentejana, a very traditional Portuguese dish – pork and clams with roasted vegetables in a sauce made with paprika, onions and butter. This was paired with a Herdad de Gambia Tinto, Setubal Penninsula, Portugal 2012. It was a fruitful wine with low tannins, a syrah blend that paired nicely with the pork.

Quicks Hole 6For dessert, we had Sonho de creme – a homemade doughnut with a lemon custard which was fantastic. It was paired with a W&J Tawny Port.

Quick’s Hole Tavern

29 Railroad Ave., Falmouth, MA

Quicks Hole Tavern on Urbanspoon

Disclaimer: Quick’s Hole Tavern provided me with a complimentary dinner. All opinions are my own.

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imag1732You may have heard of Ribelle (pronounced rih-BELL-ay), a small restaurant in Washington Square that has been heating up Brookline’s dining scene. You may have even seen that Globe columnist Devra First gave Tim Maslow a rare 4 stars last year. Maslow started his career by working his way up the ranks at the Momofuku resturants in New York, eventually becoming the chef de cuisine of Momofuku Ssam Bar. Maslow left New York to come back to Massachusetts to revamp his father’s sandwich bar, Strip T’s.

IMG_7976I love the decor here, I wish I could take the light fixtures home with me. It’s 6pm on Sunday evening and the restaurant is packed – all the tables are filled and there are people at the bar waiting for a seat at the communal table that runs the length of the restaurant. Those lucky enough to be at the end of the bar  get a glimpse into the open kitchen. The noise level is on the louder side, which is surprising based on the age range of the people who are at the restaurant. Gilt City is offering a great deal until Thursday, Nov. 13th. $50 for a sweet and savory brunch for 2 (retail $70), $65 for a 5 course chef’s tasting menu for one or $100 for a 5 course chef’s tasting menu with wine pairings for one. Deal is valid Sunday through Thursday and the entire table must participate in the chef’s tasting menu.

IMG_7978The first course was a halibut crudo.

imag1735Second course was stracciatella, pears and mustard frill with nori.

IMG_7984Third course was pasta with duck liver mousse, cranberry and squash puree.

IMG_7985Fourth course was halibut with a squid ink hollandaise, mustard seeds and squash ribbons.

IMG_7993And dessert was a pear cream with gorgonzola honey ice cream and pear spheres.

IMG_7994As an added bonus (not included in the tasting menu) the waiter brought out the espresso semifreddo with cashew, nibs, malt and grapefruit.

About Gilt City

Gilt City ( is the innovative online shopping destination offering its members special access to the most coveted experiences in select U.S. cities, all at insider prices. Our curators comb through hundreds of neighborhoods and local business for the most exciting offers in Atlanta, Boston, Chicago, Dallas, Houston, Los Angeles, Miami, New York, Philadelphia, San Diego, San Francisco, Seattle, and Washington DC. A selection of national offers are also available for members across the country. Visit Gilt City for special meals prepared by acclaimed chefs, luxurious massages and beauty offers at top spas and salons, tickets to sold-out plays and concerts, thrilling outdoor adventures, fitness classes, and more


1665 Beacon Street, Brookline, MA

Ribelle on Urbanspoon

Disclaimer: My dinner was provided compliments of Gilt City, all opinions are my own.

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Good Ones Marc Hall 8Thursday night guests gathered at Marc Hall for a Good Ones Halloween Power Hour.

Good Ones Marc Hall 1See my previous post on Marc Hall here.

Good Ones Marc Hall 3Guests were treated to Taza chocolate.

Good Ones Marc Hall 9Even the Hint water came dressed up in costume!

Good Ones Marc Hall 4Everywhere you looked there were fun Halloween surprises!

Good Ones Marc Hall 5One of the evenings featured guests was Danny Mazzursky, founder of SoCo Creamery. Danny brought 6 flavors for guests to sample: Vanilla, Dirty Chocolate, Espresso Cookie, Mexicali Chocolate, Burnt Sugar Gelato, and Mango Sorbet. My personal favorite is the Mexicali Chocolate!

Good Ones Marc Hall 6Angel’s Envy whiskey was on site mixing up a special cocktail just for the event.

Good Ones Marc Hall 27Raymond Tremblay and Sarah Bramhall from Angel’s Envy.

Good Ones Marc Hall 7Motto was a sponsor of this evenings event. Haven’t tried it yet? It might be one of my favorite new beverages!

Good Ones Marc Hall 33 Even “wicked witches” love Motto! Heloisa Fitzgerald as Elphaba.

Good Ones Marc Hall 28The lovely ladies of Bee’s Knees Supply Co were serving up gourmet treats and wine throughout the evening.

Good Ones Marc Hall 24Jason Owens, owner of Bee’s Knees Supply Co., who supplied all of the food, wine, beer and cider for the evening with Monika Riley.

Good Ones Marc Hall 12I loved the enthusiasm for the event, people really put a lot of effort into their costumes!

Good Ones Marc Hall 13The staff at Marc Hall all dressed up like mimes. Dave DiCicco, design and sales manager at Marc Hall.

Good Ones Marc Hall 14Another featured guest for this evening was Pamela Paquin, owner of Petite Mort ethical fur. (L-R) Danny Canton Jr., Christine Prouty, Pamela Paquin and Chelsey Angers.

Good Ones Marc Hall 15(L-R) Christine Prouty in a one of kind tail stole, Lindsey Nico in fox gauntlets, Pamela Paquin in leg warmers and Chelsea Angers in a bear neck muff.

Good Ones Marc Hall 16(L-R) Pamela Paquin, Joeimy Gonzalez, Jennifer Brooke, co founder of the Good Ones and Carolyn Kim, co founder of the Good Ones.

Good Ones Marc Hall 17Designer Candice Wu of Candice Wu Couture and Noel McKinnon – and yes, Noel made that costume out of cards the night before!!!

Good Ones Marc Hall 18Mark Andrus, Stacey Wasserman, Pamela Paquin, Bryan Morell as Thor and Lauren Creedon as Black Widow. If you ask me, Bryan and Lauren killed it with their costumes!

Good Ones Marc Hall 19The lovely ladies of Liquid Art House: Ruta Laukien, owner, looking as stunning as ever with her Venetian mask and LAH manager (and owner of Y/A Apparel) Yuna Asriyan as a Bond girl.

Good Ones Marc Hall 11Christine Prouty in a one of kind tail stole, Lindsey Nico in fox gauntlets by Petite Mort.

Good Ones Marc Hall 10Bryan Morrell and Lauren Creedon.

Good Ones Marc Hall 20Ruta Laukien (owner of Liquid Art House), Stacey Wasserman, Iya Khalil (founder of Via Science and GNS Healthcare), Heloisa Fitzgerald (owner of Heloisa Fitzgerald Jewelry), Yuna Asriyan (owner of Y/A Apparel), Carolyn Kim (co-founder of the Good Ones).

Good Ones Marc Hall 21Chris Gagnon (center) (Owner of Cross Cycle Fitness) probably took the cake for scariest costume with Olivia McDermott Vanni (right) (Business Development Representative at NetSuite).

Good Ones Marc Hall 22Meg Frazier as Holly Golightly  and Kristen McGlone as Cruella de Vil.

Good Ones Marc Hall 23Wilfred Hirst and Corey Peterson.

Good Ones Marc Hall 26The lovely ladies of Liquid Art House: Ruta Laukien, owner, and LAH manager (and owner of Y/A Apparel) Yuna Asriyan with (center) Max Winthorp (Sunlife Financial).

Good Ones Marc Hall 25Beccah Stains, Abby Butler, Carolyn Kim, Zeina Ouais, Oula Asa’ad.

Good Ones Marc Hall 29For an invitation to future parties, submit your personality snapshot here:

Good Ones Marc Hall 30Who wore it best? Left, Pamela Paquin of Petite Mort and right, Thang Ho, founder of Thang Ho Arts and Entertainment.

Good Ones Marc Hall 31Robert Nicol, Director, Technology Labs at Broad Institute (MIT and Harvard).

Good Ones Marc Hall 32Kurt Flionis, Vice President of Credit at STAG Industrial and Carolyn Kim, co-founder of the Good Ones.

Good Ones Marc Hall 34Thang Ho, founder of Thang Ho Arts and Entertainment.

Good Ones Marc Hall 35Heloisa Fitzgerald, founder of Heloisa Fitzgerald Jewelry.

Good Ones Marc Hall 37Molly Siegel, owner of Athlete by Design and Jordan Lee Pollard.

Sierra_141030-4720Galen Moore, Editor in Chief of BostInno (photo credit: Anastasia Sierra)

Sierra_141030-4751(L-R)     ​Julian Jung, Investor at Alden & Harlow, Investor at Drizly and CEO & Founder at Tablelist; Carolyn Kim, co-founder of the Good Ones, Shant Baran, Oral & Maxillofacial Surgeon; Yuna Asriyan, owner of Y/A Apparel. (photo credit: Anastasia Sierra)

Good Ones Marc Hall 38And the party continued on my ride home – my driver picked me up in a SUV that had blue party lights on inside – and couldn’t wait to get his picture taken.

For an invitation to future parties, submit your personality snapshot here:

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imageWe have always hit up the Doughnut Plant at their flagship lower east side location, but since we were staying in Soho this time around, we decided to pay a visit to the Hotel Chelsea location just a few blocks away from our hotel.

image(1)The walls are festively decorated with “doughnuts” and there are a few tables if you just can’t wait to get home to eat your doughnut!

IMG_20141018_113729The blackberry jam filled square doughnut was delicious. Just the right amount of filling in every bite and a light sweet glaze to sweeten the deal. Did you know that the doughnut plant makes all of their own jams and fillings in house?

IMAG1662The coffee cake “cake” doughnut was also delicious (and filled!). It was a little sweet for my taste, but certainly a nice change of pace…I mean, we were on vacation after all, right?!

Background: Mark started the Doughnut Plant with his grandfather’s recipe in 1994. For 5 years he made doughnuts at night, in the  basement of a lower east side tenement building that was converted into a bakery, and delivered them the following morning on his bike. In 2000, with the help of his father, Mark moved from the basement bakery into their flagship location on Grand Street. In 2004, Mark developed the signature jelly filled square doughnut and in 2005  the Doughnut Plant sold its first cake doughnut. In 2006 the tres leches doughnut appeared (one of my all time favorites) and in 2011 Mark opened the Chelsea Hotel location.

Doughnut Plant

Chelsea Hotel, 220 W 23rd Street (bet. 7th and 8th), New York, NY

Doughnut Plant on Urbanspoon

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Nola’s salsa is made right here in Boston by Sherie Grillon, a New Orleans native. The name Nola’s pays tribute to her hometown. Her traditional Mexican salsa is made with the freshest ingredients resulting in a salsa that is bold and flavorful. There are no preservatives, no oils, no sugars and no artificial colors. The product appeals to a variety of people because it is also vegan and gluten free.

I loved the Fire Roasted Corn and Black Bean Salsa, it is a very rich, full-flavored, smoky salsa that combines roasted corn, roasted tomatoes and fresh cooked black beans. The website has some great recipes that you can add the salsa to, but I loved it plain with chips!

The salsa fresca is a  traditional tomato-based raw blended salsa that most people associate with Mexican food. Once you try this, you can never go back to salsa in a jar!

NOLA’s Fresh Foods

Check out their website for where to buy.

Disclaimer: Nola’s provided me with two complimentary samples. All opinions are my own.

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Congratulations Frederick W! You are the winner of 2 tickets to see Ina Garten on 11/5. Your tickets will be available at will call.

*Winner was chosen by

Ina winner


imageScoopsies is a brand new ice cream company in Boston. They deliver premium ice cream right to your door. The company started in 2013 as an ice cream challenge to make 100 flavors in 365 days. Chloe delivered twice to my office – on the second visit she came with the smoked sea salted caramel (above) and the pumpkin pie (below). *Disclaimer: Scoopsies provided me with two complimentary pints of ice cream. All opinions are my own.

imageThe pumpkin pie is made with hand-baked pumpkin with clove, ginger, cinnamon, cardamom, allspice, and a pinch of turmeric. The pumpkin has a wonderful smell – so spicy! I loved that the consistency was smooth and creamy!

scoopsiesMy first delivery from Chloe a few weeks ago was the S’moreo flavor – which is my favorite of the three I tried. There are larges pieces of Oreos mixed in, way more than what you would get if you bought Oreo ice cream at the store.  Prices range from $8-$13 per pint. There is a $20 minimum for all delivery orders and Chloe offers a discount for orders over 8 pints.


Order at:

Follow Chloe’s blog at

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IMG_7535I had the pleasure of working with Reserve, a new dining system that is coming soon, taking some photos for their app. I headed over to Bogie’s Place, which is located inside jm Curley. After passing through a door marked “adults only” and a red velvet curtain, you enter this exclusive, dimly lit private back room.

IMG_7553The room is made complete with a picture of Humphrey Bogart hanging above the bar.

IMG_7568The menu has four steaks, a half chicken and a vegetarian filet. The steak frites, $25, (above) are IPA marinated and served with a side of fries. The hanger steak was flavorful and I love mine rare/medium rare. The fries were salty and crispy, the perfect side for this dish.

IMG_7591That is, until the chef spoils you with some bone marrow ($4). Don’t knock it until you’ve tried it! It was SO delicious!

IMG_7580And check out this lovely burrata salad ($15) served with proscuitto and cranberries with a balsamic glaze. This dish screams fall to me!

Bogie’s Place

25 Temple Place, Boston, MA

Bogie's Place on Urbanspoon

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