When perfectly prepared, it is a study of textures, temperatures and deliciousness, yet its appearance is understated…humble. Don’t be fooled by the cheap garnish of a bag of potato chips and pickle that are often serve as an accompaniment; if you were blind-folded, the experience of eating a lobster roll would be as exquisite as almost anything you could put in your mouth. This dish is a metaphor for New England culture: rich in content, unassuming in its presentation.

By Jasper White – Photographed by Jazz Martin

A true Lobster Roll is served on a buttered, griddled New England style hotdog bun. The cut, flat-sided bun is essential and standard, so the difference in most lobster rolls is the lobster salad; usually it is made with mayonnaise, celery and a small amount of onion. I make a special mayonnaise and use cucumber instead of celery and chive instead of onion. Some people omit the onion all together. One exception is the lobster roll made in Connecticut where the bun is stuffed with warm lobster meat and served with drawn butter. It’s not my favorite, but many people love it. It goes without saying that good, fresh lobster meat is essential; all of the places mentioned in this article use fresh meat. I prefer a larger ratio of knuckle meat, because it is so sweet – others like Red’s Eats in Wiscasset, Maine use a whole chicken lobster. It’s not a matter of better, it’s a matter of style – they are all terrific.

I find it most fascinating that the lobster roll, which once was exclusive to New England, has become a dish that is embraced and beloved all across our country. A few years ago the New York Times did a feature on the best lobster rolls in New York; who would have guessed that? This year in early June I am competing in NY at the first “Lobster Roll Rumble” where chefs from across the US will compete – the judges include culinary mavens such as Martha Stewart. Like BBQ, this dish has captured the imagination of foodies all over and has transcended its humble origins. All said and done, however, I’ll stick to eating my lobster rolls in New England.

Jazz’s Notes: This was definitely one of my favorite articles we have ever done. First off, I am a lobster roll fanatic! Ted’s Fried Clams in Shapleigh Maine has a wonderful one for $9.99 (I usually get 2!). Unfortunately, we did not include them on our list, but we got to try a long list of great places. ( Summer Shack, Red’s Eats, The Clam Shack, Raw Bar, Woodman’s, Clam Box, Evelyn’s Drive In, The Barking Crab, Kelly’s Roast Beef & Abbotts. ) My personal favorite was B&G Oysters! I was challenged by one of my twitter followers to check out Neptune Oysters, so I will follow this up with a comparison. Cheers!

During the 1920s, the Stanza was a speakeasy, where people came to relax. Later, it was a men’s club, where Riccio’s father and grandfather went to smoke cigars and play cards. As a child, he was not allowed to follow his father inside the club, so its initial appeal was one of mystery. As he grew up, his sense of curiosity developed into a deep passion for the culture of cigar smoking.

☆ By Christopher Cagliuso ☆ Photographed by Jazz Martin ☆

The Stanza’s charm is largely its warm atmosphere, which is driven by Riccio’s staggering collection of rare cigar-related antiques and memorabilia, dating as far back as the 19th century. From his almost two hundred year old “guillotine cigar cutter” (which is exactly what it sounds like), to his cigar labels with images of each Beatle, to his 1940s cigar vending machine, to his various antique humidors (small chambers designed to optimize the climate in which cigars age), to the statue of Al Capone complete with cigar in hand, the collection is the work of a man who loves what he’s doing.

More than that, the collection is also the work of a man who knows what he’s doing. While Riccio finds some pieces – like the beautifully crafted guillotine cutter – in antiques shops, many of the more subtle parts of the collection were purchased at flea markets for only a few dollars. “People get rid of that stuff,” he says of some of the rare cigar boxes adorning the walls, “because they don’t know what they have. But I read books on all this, so I can tell when something is very rare or very unique.”

Because of his keen eye for rare and beautiful works of old cigar culture, the Stanza has the feel of a place lost in time. And that’s the idea. “I wanted this place to feel like you’re walking into an old speakeasy,” Riccio says of his vision for the Stanza. “Or you might feel like you’re in your grandfather’s living room.”

In addition to providing the place with an authentic feel, the Stanza’s collection is a tribute to the lost art of finely crafted pieces of cigar artwork. “The workmanship in those days,” he says referencing the guillotine, whose fine woodwork and blade have aged well, “I mean, nowadays they make cutters out of plastic. But [I want] everything in this place to look old and natural.”

Make no mistake, though. The Stanza isn’t only about antiques and tributes to days gone by. For cigar aficionados, it has serious offerings which can be enjoyed inside the bar in a comfortable leather chair or booth, thanks to the City of Boston waiving its ban on smoking indoors for the local landmark. Riccio estimates that he features thirty-eight to forty different top of the line “facings” (aka, brands) of cigars at any time, including household names like Davidoff and Montecristo. When someone orders a cigar, a waitress (all of whom are knowledgeable about the merchandise) presents it on a tray and asks how the customer would like it cut and lit. “Again,” Riccio says, “in the ‘20s and ‘30s, that’s how cigars were served… It’s the romantic way to do it.”

The Stanza also features a room with many humidors where regular customers can store and age cigars to smoke later. The room itself is small and comfortable, the kind of place cigar smokers might enjoy one they’ve been saving for awhile. While not everyone has a special humidor at the Stanza, Riccio estimates that fifty to sixty percent of his customers are regulars, and a large percentage of the rest are cigar lovers from out of town who’ve read about the Stanza in places like Cigar Aficionado, which rated it one of the ten best cigar bars in the United States. Like Riccio, they are all people who appreciate the increasingly rare setting of a bar that sells high quality cigars you can smoke immediately in a relaxed, comfortable atmosphere with your friends.

With Stanza dei Sigari, David Riccio has achieved an uncommon thing. Without gimmicks, and through a dedication to authenticity driven by his relentless passion for the culture of cigar smoking, he has built a collection, a bar, a small corner of the world that captures the beauty of nostalgia. “The Stanza and David,” one of the regulars said to me, “are the last of the Mohicans.”

He may be right about that. But based on the number of relaxed, happy customers at Stanza dei Sigari, the last Mohican will be around for a long time.

The new Hingham destination is best known for its Executive Chef Paul Wahlberg, older brother to actors Mark and Donnie Wahlberg. But, at least to me, this doesn’t seem entirely fair. Chef Wahlberg’s command of Italian cuisine is more than worthy of recognition independently. His restaurant impressed thanks to modern design, an outstanding location, and of course, a sophisticated and well executed menu.

By Christopher Snow – Photographed by Jazz Martin

We arrived to an entirely packed house, even on this Thursday evening. Taking advantage of the restaurant’s prime harborside real estate, orange rays gently beamed into the open-concept dining and bar area. Fine masonry flanked walls of cream and grey. Despite the floor plan, the dining room was able to retain its intimacy, thanks to minimal artificial lighting. Ambient music however, was anything but minimal. While not quite nightclub levels, the music is loud enough to notice. It’s contemporary meets classic, and in this case the two jive well. Yet all this was outdone by the gorgeous outdoor wrap-around patio, enclosed by sheet glass walls and featuring two glass and stone fire pits for outdoor dining or cocktails.

Our leading antipasti was a salumi platter of cured Italian meats. Each was robust and distinctive from one another, served alongside accoutrements like fine olives and cheeses. This platter changes almost everyday according to either the whims of Chef Wahlberg or the individual requests of patrons. Complimenting the salumi, Alma Nove’s well done beet salad arrived next. Numerous varieties in an array of colors populated the dish, causing each bite to range unpredictably from tart to sweet. Adding to the sweetness was a delicious blood orange vinaigrette drizzled atop the root vegetables, and finally a bit of goat cheese for textural variety.

Of the starting dishes, our favorites were the homemade cod cakes and the wild boar confit. Wahlberg’s cod cakes were among the best I’ve yet encountered – crispy outside, moist inside, and served with a bit of black olive oil and drawn butter dipping sauce. The cakes were devoid of breadcrumb filler, instead relying only on the outside pan-sear to heighten the fish’s flavor. At the other end of the animal kingdom, the wild boar dish was intensely flavorful thanks to the fat-rich firing method and a thick, dark plum glaze. Soft strozzapreti pasta is intertwined with the tender meat, and finally garnished with bits of guanciale, Italian bacon cut from the cheek or jowl.

Looking around between courses, the wait staff hustled, but wasn’t flustered. Nearby diners reported their servers were friendly, attentive and fast. During the downtime, Chef Wahlberg took the opportunity to explain the philosophy of his cooking to us.

“The kiss of death for many restaurants,” he said, “is you have to be able to constantly reinvent yourself, but without alienating the regulars.” A veteran of food service since his first catering job at age 16, Wahlberg has worked his way through plenty of diverse kitchens. “At the same time,” he said, “a great restaurant needs staples for people to crave. A customer should never say ‘that restaurant was great, but there’s nothing specific I’d go back for.’”

Thankfully, next up was one such dish: the Italian “paella.” Not a true paella of Spanish origins, but actually a shellfish risotto infused with saffron. Wisely, the strong spice was restricted to a subtlety, leaving room on the palette for creamed littleneck clams and seared shrimp, as well as the rice itself. This risotto, an easy-to-learn but hard-to-master class of Italian cuisine, was entirely successful in Wahlberg’s hands.

Equally competent were the chef’s treatments of fish filet entrées. Alma Nove’s Atlantic salmon was cooked perfectly and nicely crisped on top. Biting into the dark pink meat revealed welcome hints of citrus and cilantro, and a pickled radish made for a unique garnish. Wahlberg’s swordfish also stood out. He allowed the thick, wood grilled steak to stand almost entirely on its own, with minimal dress and just enough spice outside. But first-timers take notice: this meat rests atop the coveted lobster mashed potatoes, quite literally the best take on this mainstay I’ve ever sampled. If swordfish isn’t your thing, the lobster mashed can still be yours as an inexpensive side dish.

Finally, the favorite of the evening: grilled veal tenderloin. The meat arrived perfectly tender, flavorful and, again, prepared simply. Alongside, black truffle ravioli coated in foie gras butter. Traditionally, Wahlberg tells me, this type of ravioli is served with white cranberry, but he opted to let the savory elements dominate. The result is an absolutely delicious creation and the one I’ll be returning for.

Desserts were traditional. We sampled the carrot cake first, which was moist and fluffy on the inside, however the smooth butter cream sauce stole the show. The chocolate sour cream cake was even better. Thick both in size and consistency, the dessert traded flour for flavor, resulting in a dark chocolate indulgence closer to fudge than cake.

Alma Nove is located at 22 Shipyard Drive in Hingham, MA at the shore of the recently overhauled Hingham Shipyard. Antipasti and salads range from $7-13, while pastas and main courses top out at $29. Desserts are all $6.50 and sides are all $5, except for the spectacular lobster mashed potatoes, which will run you two bucks more. Interestingly, the name Alma Nove is derived from the family matriarch Alma Wahlberg and her nine (“nove,” in Italian) children.

Between Chef Wahlberg’s culinary precision, awareness of the customer’s thought process, and his wait staff’s effectiveness, it’s clear that—despite the celebrity link—the diner plays the starring role at Alma Nove. Still, Chef Wahlberg admits whenever his brothers are in town, they make a point to stop in. So if you’ve got a bit of paparazzi in you, Alma Nove makes a nice spot to camp out, and enjoy a top quality meal while you’re at it.

And just when you think all the fun is over, Big Z comes rolling down the street on a bicycle!

When I heard that Zdeno Chára was rolling around the streets of the North End with the Stanley Cup I packed up my camera and headed on a manhunt. Sometimes fate smiles down on us and today I owe the important intel to my co-worker Lauren, who let me know that Tia’s on the Waterfront is where the party was at. Thank god for social networks!

And a quick google search for Bruins at Tia’s turns up a video of me shooting pictures of Tyler Seguin with the Tia’s girls! (one of whom happens to be related to the legendary Tom Barrasso.) I love the internet!

Keep rubbing that mojo off Tyler! I want to see you holding Lord Stanley many more times!

A special thanks to my pal Lori Lilly who helped me get a prime spot to take some pictures! Just another reason why I love Tia’s on the Waterfront!

Tico’s mantra of “anything but traditional” makes for an energetic buzz that hits you the moment you enter the restaurant. Oranges and purples are illuminated by light fixtures in every shape and size.

By Katie Pelczar — Photographed by Jazz Martin

We arrived early in the evening, as the after work crowd was filtering in, and spent a few minutes in the bar. The bar is where the energy begins. Slowly, the area began to hum, and the wave of energy spilled across the space as the night went on. Late in the evening, the tide receded, leaving much of the restaurant hushed. But not for long. The swirl of energy concentrated at the bar again, as the who’s who of Boston’s restaurant scene filed in for post-shift blood orange margaritas.

As we sat down, the table next to us was embarking on dinner. I smiled at the group of men, with their loosened neckties and half-full drinks. A server had just placed a handful of small plates on their table, and the gentleman closest to me was digging in.

“Oh man,” he moaned, “Oh yeah, oh yeah.” I now know how those deli patrons must have felt in Meg Ryan’s famous ‘When Harry Met Sally’ scene. My cheeks flushed as the adjacent moaning continued. “Oh yeah, this is the best thing to happen to corn since bread!” he mumbled.

I had no choice, “I’ll have what he’s having,” I told our server.

I have to admit that I almost moaned myself. The creamed corn with bacon, chilies and Thai basil is a brilliant balance of smoky, sweet, spicy and rich. The corn is both firm and creamy, fresh and deep, a true introduction to Chef Joshua Smith’s mastery of balance. Chef Josh is a self proclaimed ‘meat geek’ having studied meat science in Iowa and spent much of his career perfecting the art of charcuterie. So it should be no surprise that the two texture beef tacos are actually my favorite dish on the menu. Sticking true to Tico’s mantra, Chef Josh braises short ribs for an incredibly tender, yet nontraditional base, and tops it with crisp bits of beef, chopped cilantro, sliced radishes, and morita chilies. The tacos are served with a little wedge of lime, and it’s not just for garnish, as the acid of the lime elevates the rich, spicy beef and brightens the crisp radishes for contrast.

You might also try the fried manchego with pomegranate sauce, a kind of grown-up play on mozzarella sticks with marinara. The mushroom and cheese quesadilla with truffle salsa is earthy but surprisingly light and crisp. The shredded cabbage salad is a study of textures. The soft but crunchy cabbage, along with bits of sweet zucchini, crisp asparagus, and meaty crushed almonds are elevated by a pesto-like salsa verde vinaigrette. “This,” I thought, “is what happens when you combine Michael Schlow and a humble coleslaw.”

If you try nothing else at Tico, order the roasted cauliflower. The nutty florets are coated in a creamy, smoky chipotle sauce and topped with salty cheese and crunchy fried fava beans. Fried fava beans, called ‘habitas’ are a salty snack ubiquitous in Peru. Sold from street carts and served with drinks, they are addictive, and so is this dish.

You can certainly make a meal of small plates at Tico, in fact, many patrons do. But Chef Joshua’s skirt steak is really not to be missed. This beautiful entrée is perfectly cooked, expertly seasoned and exquisitely beefy – a testament to that Iowa training! The golden chicken, reminiscent of Peru’s famous rotisserie, is juicy but crisp. It is served with both a highly seasoned pan sauce and a creamy saffron aioli, which combine together to form the ideal gravy for the chicken, as well as the asparagus and potato rounds. Brown on the outside and shockingly creamy inside, these simple potatoes are another lesson in the possibilities of texture.

Having long been a devotee of the burger served in the lounge of Michael Schlow’s Radius, I couldn’t help but try the bacon cheeseburger at Tico. When I first moved to Boston, I met a friend for drinks at Radius after work. Not particularly ravenous, we ordered a burger to split. We devoured it and ordered another. I have been hooked ever since. I waited for the bacon cheeseburger to arrive, wondering nervously if it could stand up to its sister burger across town. I needn’t have been concerned. I cut the burger in half and handed a piece to my companion. He took a bite, “Wow, you want a little burger with your bacon?” he laughed through the enormous burger. The bacon really is the star here; thick, smoky slices cover the burger, adding salty intensity to the wonderfully moist beef and buttery brioche bun. The fact is, Tico’s burger is simply too different to even compare to the refined, horseradish and pepper napped version at Radius. This burger is rugged, manly, and massive!

If you make it to dessert, fun, childhood favorites await you. Tico’s play on the banana split, with its caramelized banana, dark chocolate gelato, Mexican chocolate sauce, and whipped peanut butter mousse, puts the sundaes of my childhood to shame. Cookies come with a cocktail shaker of ice-cold milk, perfect for dunking. I am a cookie-dunker, but respect the rights of other non-dunking folk. If you’re splitting your cookies with a non-dunker, you might want to ask for an extra glass! And if you’re looking for something a bit more grown up, the chocolate tart, served with tres leche ice cream and sweet caramel sauce fits the bill.

Tico (which is actually a nickname for a Costa Rican national) is neither Peruvian nor Mexican nor Spanish, nor anything else. Inspired by his travels, his staff, and his own genius, Chef Michael Schlow has created an eclectic array of flavors that appeal to a diverse crowd. This is food that can’t be defined, but why do you need to? Whatever you call Tico, just know that if you’re looking for me on a breezy evening, you might just find me on Tico’s patio, sipping sangria and munching on tacos.

During the second half of the 19th century, Andrés Brugal Montaner, a Spanish national who had migrated from Sitges (Catalonia, Spain) to Santiago de Cuba, decided to move to the Dominican Republic and take up permanent residence in Puerto Plata. While in Cuba, Don Andrés acquired expertise in the making of rum, and based on that experience he founded Brugal & Co. in Puerto Plata. It would mark the beginning of a long family tradition. Don Andrés, unknowingly, would become the forebearer of entrepreneurial leadership in Dominican society. In 1920 the company’s first warehouses were built for the ageing of rum in oak barrels.

Tabasco brand pepper sauce has been your morning-after savior for over 140 years. This year, the brand is making it official as a sponsor of the Hangover Part II Premiere Party. Zach Galifianakis has admitted that even he is shocked by some of the content of The Hangover 2. The comedian is currently filming the sequel to director Todd Phillips’ hit comedy, about a group of men whose stag party in Las Vegas goes terribly wrong after they party too hard.

Zach said: “I think what’s good with Todd Phillips is he keeps surprising and shocking the audience. We’re doing the Hangover 2 and it’s SO embarrassing. It’s good, but I can’t believe what we’re filming. It’s crazy.”

This Thursday, partygoers will be treated to an array of Tabasco Bloody Mary-inspired cocktails, as well as a take-home cure-in-a-cup – containing tomato juice, lime and Tabasco sauce – for the morning after.

If you can’t make it past the red ropes, try your own version of the Thai One On cocktail, being served at the party, from LA’s own Chris Bostick of The Varnish. He is a tad old fashioned and prefers Bartender to mixologist.  He thinks of mixology as more the method, education, technique and panache.  He’s just your friendly Barman, well versed in the ways of the vintage as well as the modern cocktail.  Currently behind the stick at The Varnish in downtown Los Angeles, where mixology and the search for the perfect cocktail are unending.  He is passionate about all aspects of cocktail culture.  With a simple credo of honoring each ingredient and bending over backward to achieve balance, the thoughts behind his cocktails remain adventurous, thorough, and professional. As well as being a humble Barman, he takes a chef’s and craftsman approach behind the bar by being seasonally driven, ingredient focused, and precise.  He loves long walks through the local farmers market for inspiration. Whether it be the days freshest lemon basil or the seasons ripest heirloom tomatoes, he sees cocktails in everything.

• 2 ounces quality vodka
• 7 ounces tomato juice
• 1/2 ounce Tabasco® brand Soy Sauce
• 2 teaspoons Tabasco® brand SWEET & Spicy Pepper Sauce
• 1 teaspoon minced ginger
• 1/2 teaspoon sea salt
• 1/8 teaspoon cracked black pepper
• 1/4 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon grated lemongrass
• Juice of 1 lime
• Lemongrass stalk
• Candied ginger

Combine all ingredients. “Roll” ingredients back and forth from mixing glass to tin and back several times; mix well. Rim glass with lime and lemongrass salt.* Pour into ice- filled and rimmed pint glass.

Garnish with lemongrass stalk and candied ginger.

Yields 1 drink.

*Lime and Lemongrass Salt

• 1/4 teaspoon grated lemongrass
• 1/4 teaspoon lime zest
• 1/2 tablespoon sea salt
• 1/2 tablespoon cane sugar

Combine all ingredients; mix well.

Del Frisco’s opened their new Boston location with a big BANG! This swanky new dining destination is another great addition to Liberty Wharf. The captivating view of Boston Harbor will make their outdoor patio one of the top al fresco dining reservations this summer.

The night kicked off with Mayor Menino cutting the red ribbon and accepting a $20,000 donation to Camp Harbor View, an organization created to offer Boston children from at-risk neighborhoods a true summer camp experience.

This was by far the best restaurant opening I have ever attended. From the decor to the service, no detail was overlooked. Over the course of the night I overheard multiple people talking about making reservations for later dates. Del Frisco’s certainly sets the bar high for all of the other great steakhouse’s in Boston to compete with.

Chef Paul Wahlberg was born in Dorchester, MA one of nine siblings, which include his famous younger brothers, Actor, Mark Wahlberg and Musician/Actor, Donnie Wahlberg. While Mark and Donnie spent childhood day-dreaming of their inevitable rise to fame as performers, Paul spent his time in the family kitchen with his mother Alma, also his restaurant’s namesake.

Alma Nove is Hingham’s premiere waterfront restaurant inspired by a blend of flavors from Italy and the surrounding Mediterranean. Named after the Wahlberg family matriarch, Alma, and her nine (nove) children, the restaurant features an eclectic menu of antipasti, specialty pastas, fresh off the boat seafood, and chops prepared on a wood burning grill.

The shoot was great because we got there early and had enough sunlight to squeeze in a few outdoor shots on the patio for the appetizers. Outside we sampled the salumi platter, handmade cod cakes with smoked tomato salsa, beet salad and (my favorite dish) the wild boar confit, strozzapreti, guanciale, dried plums. As the night air blew in we moved our shoot inside for the main courses. We started with a risotto topped off with shrimp and clams. Then we moved onto the wood-grilled swordfish with lobster mashed potatoes, wood-grilled veal tenderloin with truffle ravioli and the Atlantic salmon with golden potato puree and red pepper tapenade.

And just when you think you cannot eat anymore, then comes dessert! The carrot cake is made with cinnamon cake, vanilla cream cheese frosting, candied walnut sprinkles and topped with candied carrot sticks. There was also a fabulous chocolate sour cream cake made with dark chocolate ganache placed in vanilla anglaise.

Intimately scaled, Alma Nove is framed by walls of glass and capped by a rotunda, dramatically lit by hand-blown orbs of glass. The adjacent bar and lounge is equally impressive, with cozy seating and two 50-inch flat screen TVs making it the perfect place to meet friends or watch your favorite sports team. In season, the outdoor wrap-around patio beckons with the promise of warm sunshine by day, colorful sunsets over the water at dusk, and romantically lit fire pits at night. Drop in for lunch, dinner, cocktails or a light bite, with small plate portions of menu items that encourage sampling and sharing.