Wicked Bites Radio Show: Sunday, March 24, 2024

Episode Transcript

(00:17):
Yeah, welcome in everybody. Thisis Good Whitley and this is Wicked Bites
Radio for this Sunday morning till twelvenoon. Today we're going to open up
the phone lines of just a coupleof seconds and on today's program, I'm
looking for your help. I'm lookingfor the area's best spot for Prime rib
So if you could help me out, I want to know about that coming

(00:38):
up. And just a little biton today's program, And I hope you
have an opportunity to catch the televisionshow yesterday. It was a great program,
features some great places and you haveanother opportunity to see it tonight because
there's an encore presentation tonight at tenpm on Nesson. That's the new England
Sports Network. Just set your TVRthat way you don't miss a single episode,

(01:00):
especially the fun I mean, wereally found some great places and to
show you on the television show andjust had a great time really filming it
and bringing this show to you.We started off at the Brown Jug in
Chelsea. Now the Brown Jug hasbeen around for a gazillion years and they
moved to a new location about eightyears ago in Chelsea in that home depot

(01:22):
parking lot yeah. Now the metalbars that were on the windows, well
they're no longer there. They're notneeded. And when the weather family warms
up, and I'm hoping it warmsup soon. I spent the week,
most of the week in Florida whereit was about eighty degrees and I got
home during that windstorm and then alittle bit of snow yesterday on the ground.
I mean, are we ever goingto warm up? You know,

(01:44):
I'm ready for summer. I don'tknow about you, but the Brown Jug
we'll have a patio going out there. Their pizza is really unique. It's
really like thin, thin cross pizzaand it has that snap if you fold
it, it will snap. Butit is just a great spot just for
wings and pizza and maybe going therefor a drink. They do my ties

(02:06):
by the way there in their lounge, and a cotton candy martini. Yeah
you heard me right. They finishit off with actual cotton canyon. It
sort of just melts right on intothe drink. From there, we took
you to the Root One Girl Housein Saugus, and of course we featured
their steak tips. Their steak tipsare just unbelievable. They do over one
thousand pounds a week of their steaktips and they handcut them right there on

(02:29):
a daily basis, and they marinateit for about twenty four to forty eight
hours and it's just so so good. And then we had another opportunity to
bring you to a new restaurant inCanton Center that is really taking the area
by a storm called Elsie's Table,and really a unique story with this restaurant.
It's really beautiful inside. A lotof the wood that you'll see,

(02:52):
particularly the lounge area at the countertopof the lounge that the bar top is
reclaimed wood from Saint Agatha Saying Agatha'sChurch in Milton back in the eighties.
It was a lot of the pewswere saved and they've been reclaimed and they
have spread throughout the restaurant. Abeautiful restaurant in the food was just gorgeous

(03:13):
and tasted great all it just workedreally well. So you get an opportunity
you may want to head down downto Milt to the Canton Center and check
out Elsie's Table. In addition tothat, we took you to Lowell in
the historic section of downtown Loll wherethe Cobbostone Streets are still there and Tremonte
Pizza restaurant and bar and they dopizza, yes, but they also do

(03:38):
some great food there. They dolike egg rolls, different types of egg
rolls from They had a sort oflike a spicy chicken one. It's like
a buffalo chicken egg roll. Theydid like a steak and cheese one and
several others. A great appetizer.But it's just a great spot. And

(03:58):
in their lounge in the bar,there's this track that runs around the entire
bar section and it's an ice trackand it's about about three inches wide and
again runs around the entire bar,and that ice track will keep your beer
cold, so you could take asip and you know, put it back
down on the ice track. Soreally kind of a unique spot and the

(04:20):
food was really outstanding there. Soif you get an opportunity of those are
some great places to visit and you'llsee them on the television show again tonight
coming up at ten pm on Nessen, the New England Sports Network. All
right, so that's the television show, and this is the radio show.
And the radio show on Sunday morningsis all about you and the callers calling

(04:44):
in today and I am really ina quest for Prime Rib, and I
think there reason I'm you know,thinking about Prime Rib so much. It's
just been kind of cold this week. And can you think of more comforting
food than prime Rib. I don'tthink you can, right. It's one
of my favorite cuts of steak,especially when it's done right. And there

(05:04):
were restaurants that do it on adaily basis, and then there are restaurants
that do it as specials you whetheron a Friday or Saturday night. I
want to find out your favorite placesfor Prime Rib on today's program. All
right, that is our topic tilltwelve noon today. So I'm going to
open up the phone lines right nowfor you to call in and let me

(05:25):
know your favorite places. Eight eighteight four three four sixty four sixty four.
That's eight eight eight four three foursixty four sixty four. And again,
we do stream the show live upon Facebook Wickedbytes TV up on Facebook.
And I'm seeing Frankie already wrote inabout Prime Ribbite says the best Prime

(05:46):
Rib the Century House, which ofcourse is in PVD every Tuesday. It's
Prime Rib Special the Century House inPVD. And that's from Frankie. So
I want to know your favorite places. Kind of got some open lines right
now eight eight eight four three fouror sixty four sixty four, And again,
Carol's gonna take your name and addressoff air, because every hour we

(06:06):
do award our dinner gifts TOI getsto callers at random, and that could
be you for calling in about yourfavorite spot for prime rib a right eight
eight eight four three four sixty foursixty four is our number. Today's show
is brought to you imparted by thegood folks over at Boston Salad and Prepared
Foods. You know Boston Sound PreparedFoods prepares those side dishes you'll find in

(06:29):
a lot of I would say thetop delis throughout New England. And when
you're a great deli, right andyou make a sandwich, you don't want
to put out a bad side dishright to take away from your sandwich.
You want a great product. AndBoston Salad and Prepared Foods is just one
of those places that just does agreat, great job and I know you're
gonna love it when you try it. They do all different type of side

(06:49):
dishes from their cranberry walnut chicken saladthat goes great on top of salad.
By the way, you can makeit into an incredible sandwich to their Asian
sesame noodle which is served cold.It's just fantastic. You can find their
product Boston Solder Prepared Foods and alot of specialty markets and at market Basket.
Hey, you hurt me right,Boston Salad and Prepared Foods. If

(07:12):
it's not at your favorite marketplace,I would ask for by name, tell
them to get it and once youtry it, you're going to be hooked
on it all right. Well.Also brought to you by the good folks
over at Boston North Company. They'rethe restaurant and retail solutions. They If
you're in the restaurant business and retailbusiness, you need a company like Boston
North Company. They handle your POSsystems. They'll install it for you.

(07:36):
Something goes wrong your phone call awaywith us support, which is so important
right especially on a busy Friday Saturdaynight, you don't have time for your
POS system, which handles your creditcard processing all your orders to go down.
Boston North Company is there for you. They also do restaurant and office
phone systems ATMs, digital menu boards, and so much more. If you're

(08:00):
not with Boston North Company. Ihave a feeling you're paying too much,
all right, Boston North Company,Come on, folks, I'm looking for
your favorite place for prime rib ontoday's program eight eight eight four three four
sixty four sixty four. That's eighteight eight four three four sixty four sixty

(08:22):
four. And I also see thaton our Facebook page, SUSI wrote,
interest is the Galliach and Hampton,New Hampshire is a great place for prime
rib. I haven't tried their primerib there, but that is a great
restaurant and upstairs and I think it'sopen really most of the year. They
have a beautiful patio upstairs with likea fireplace that you could sit around in

(08:43):
a lounge area. It's really beautiful. And the Galley aatch has been around
for as long as I can remember, as long as I can remember,
but that is a great place onRoute one in Hampton, New Hampshire,
the Galliat Restaurant right eight eight eightfour three four sixty four x four.
Looking for the best prime rib intown, Let's go to Charles in Wilmington.
First. Hey, Charles, welcometo Wicked Bites. I'm doing fantastic.

(09:11):
Charles oh that's good. I'm sureyou like the weather coming back from
Florida. I think you just comeback. Yeah, I mean you're gonna
hear. It's in my throat becausethe cold weather especially, it was so
windy when we came back in onit was a Wednesday night, Carol,
I don't remember. It's all blurat this point. Oh yeah, I
thought maybe we were in the rainyesterday. But anyway, when I go

(09:35):
to get prime rib, I eightyfive percent of the time I only get
prime rib when they serve it onthe bone. Yes, yeah, So
again, this placement around forever,and I know people have talked about it,
but the Sentry House in in daversdamis peevy line. I think it's

(09:56):
one fourteen spend there forever. Ithink like a hundred years, they say,
and their prime rib is always likereally really really good, and they
have it all week and again.You know, I find a lot of
places don't serve it on the bone. I had the Phoenician before, and
that's very good too, But alot of places it's just like, you

(10:18):
know, they don't offer that cuton the bone, right right, yeah,
shy away from it for me whenI think prime rib My first thought
is always the Phoenician restaurant in Haveril. They specialize and they've been doing it
forever, you know, and itis great. But there are a lot
of restaurants that that really you know, that do it well, whether it's

(10:39):
you know, as a special orthey do it you know, a lot
of a lot of days during theweek. Uh. That that's why I
just love prime rib. I don'tknow about you, but that's it's one
of my favorite cuts. That andyou know, probably like a ribbi.
Those are my two favorite cuts.Those the same executive mind. Yeah,
I love the Cowboy RIBI. Yeah. Well, and I think again you

(11:00):
said served on the bone, andI really think that has a lot to
do with the flavor of the cut, because when you get a ribbi that's
not on the bone, and itcould be the same restaurant and you'll get
it with the cowboy cut another time. It's just there's just much there's more
juice to it, right, there'sa lot more flavor to it. Yeah,

(11:22):
yeah, yeah, no, Itotally agree with it. And just
I know this pot on the subject, but I was wondering if any of
youers know any place out there thatdoes beef ribs serve beef ribs a lot
of places, you know, Idon't know about that. Years ago the
China Blossom. Every once in awhile they have that all you can eat

(11:43):
buffet that goes on. Every oncein a while, they would put out
some beef ribs and I I don'tknow if it was like leftover cut from
some of the things that they wereusing, because it wasn't like full beef
ribs, but boy they were.They're really good. And and I think
that they were like the prime ribbones. They could be had them,

(12:05):
Yeah, they could be, butboy, you get it done right.
Uh, And it's great. I'vehad them done out on a smoker before
and barbecue, you know, justto they would slow smoke them and wow,
talk about all the flavor. Andof course, you know, compared
to like regular ribs, they're they'remuch much larger, right, And I

(12:28):
just I mean, like I likethe baby backs. Don't get me wrong,
but I really like the beefer andI you know, I didn't have
at the China Boss. But that'sgoing back a long time ago. Yes
maybe, and uh, but Ijust don't know if any place that that
really has anything. Yeah, soif anyone knows anyone that assumes them,

(12:48):
you know, yeah, I wouldlove to hear that myself. So we
can find a place that that wouldbe great. Uh, if there's a
place out there that has the beefribs, let us know. I'd love
to hear about those places. Ilove to do and try them again.
Could it's been a while since they'vehad b fribs. All right, Charles,
thank you so much, Thank youvery very much. All I thank
you for your phone call. Eighteight eight four three four sixty four sixty

(13:11):
four is our number here to wickipBites Radio. So you've got a question
out there by Charles. If youknow I'm a restaurant that that serves bee
fribs, we want to know aboutit, and not just Charles. I
would like to know about it myself. Eight eight eight four three four sixty
four sixty four. Also looking forgreat prime rib on today's program. Now,
if you're in the mood for steaktips, there is a place that

(13:33):
you really should go out and getthem and bring them home and cook them.
And that's Dom Sausage Company. They'relocated in Malden. Matter of fact,
I'm gonna have to get Dom onthe show soon because you could go
to the specialty market in Malden andget it. And a lot of specially

(13:54):
shops in this area will carry Domsausage. There's steak tips, but a
couple of restaur serve them as well, including a place in Andover that we
featured on the television show a coupleof weeks back, and they did a
great job with them. And atthe Autograph Restaurant on Route twenty eight and

(14:15):
Over they had them, and theyhave them and they have two different types,
the original and there was another flavorthat they have. I love their
original and I think it's outstanding.Another one that I love, and I
told the Autograph restaurant about it andthey were going to look into it.
The Saracha steak tips just so sogood. But Dom Sastra's company, they'll
sell you the steak tips and youcan bring them home. And what I

(14:39):
always say is you get what youwant for that night, right and you
cook them in a pan if youdon't want to kick up the grill.
And they're just so tender, they'reso flavorful. They're just absolutely amazing anytime
of the year. But get twopackages, put one in the freezer because
they'll stay in the freezer for along time and whenever you're hungry and you
want something really really good, youknow there's a pot of goal that's sitting

(15:01):
in your your your freezer. They'rethat good now during the summertime, I'm
not actually the spring through the fall. They do a lot of catering Dom
Sausage Company, and they could cometo your next event large and small.
They can handle it all and theybring their own grills and their own grill
masters and they'll clean up and sothat way you could just enjoy the party.

(15:22):
Right and if you have a say, you want to do a neighborhood
party, right and in the neighborsthat aren't invited, they're gonna be so
jealous because they're gonna smell and knowwhat's what's being prepared when they see Dom
Sausage Company come in. But youreally got to reserve them because they do
fill up all their times. DomSausage Company. So you're thinking about any
type of catering, it is theplace they go to. Doms Sausage Company.

(15:46):
Seven eight to one three two fourthirteen ten. That's seven eight one
three two four thirteen ten. DomsSausage Company. A quick shout out to
the good folks over at rest RanteFilipo in the North End of Boston.
That's Filipo Frederoli's place now Filipo.They're open seven days a week for lunch

(16:07):
and dinner. But upstairs they gota function room that could accommodate groups from
twenty to two hundred and like thirtyfolks upstairs, Hey, you can have
a full sit down. Then youcould do a buffet menu if you would
like to do that. But Ialways say get a family style because I've
done a lot of big events upthere, and we would do it your
tables of ten and we'd serve withfamily style, so it comes out in
bowls right. And then if youdon't know the people at your table,

(16:30):
you get to know them because you'retalking food right and delicious food at the
same time. And it's also agreat spot to go in before after a
game. Felipo Restaurante two eighty threeCoswer Street in Boston's historic North End.
Eight eight eight four three four sixtyfour sixty four is our phone number here

(16:51):
to Wicked Bites. That's eight eighteight four three four sixty four sixty four.
I see Elon recommends Floramos for theirprimary I even added the prime rib
there. I know that they're knownfor their steak tips. The Winter Farm,
according to Sue, is great too, and that's a great restaurant too,
and with their farms if you don'tknow about it, there's parking there,

(17:14):
and the parking is actually as anocean view. It's across the street.
But it is a great spot andthey get a lot of praises on
this show all types of year aswell, and it's just a good spot
to do, all right. Eighteight eight four three four sixty four sixty
four. I'm saying. I'm sayingthat somebody called in. We were looking
for places for beef ribs, particularly, and I know barbecue beef ribs is

(17:40):
kind of a big thing. Codeone, according to a caller in Wilmington,
is a place to go. So, Charles, you were looking for
a place and that's in your sametown. Check out code one and go
try and report back to me.I would love to know how they are.
All right, back to the phonecalls, we go. Let's go
to Brighton next. We're going totalk with Glenn. Hey, Glenn wellcome
to Wicked Bites. Hi, canyou hear me? Okay? Because you

(18:03):
sound kind of fuzzy on the phone. Yep, I could hear you perfectly.
Okay, Fine, I like,well for prime rib. Now,
me being blind, I prefer thekitchen to cut it off the bone for
me. I don't have a sightedwife to do that for me. So
I'm a single guy and I goto the John Brewis Tavern in Wills for

(18:23):
primary. But because I haven't beenthere in a year, I don't I
mean, I don't know if theystill have it because of a year ago
they had it. Yeah, theyprobably do, you know, John Brewis
Tavern. I think is that whatwasn't that? Look? I was there
several years ago and I thought theywere really a nice you know, a

(18:47):
nice little spot. Yeah. ButI'm trying to see if they if I
see anything. I'm looking at theirFacebook page right now and I'm not really
I'm seeing half price on appetizers onFriday on certain uncertain they did that a
couple of weeks ago. I don'tknow if they do that on a regular
basis. A lot of Saint Patti'sDay stuff is up at John Brewer's tavern,
but it is a good spot andthe foods, the food's really good.

(19:15):
Now, Glenn, I think Ithink your line is disappearing on us.
But we got your recommendation. That'sfor John Brewer's Tavern. Let me
see if I get everybody their information. Thirty nine Main Street in Waltham.
That's thirty nine Main Street in Waltham, and I am gonna see if I
could find their menu for us.Let's see, Okay, I want to

(19:40):
see if they do prime rib ona regular basis. They do fish and
chips. I see, they havetheir their own meatloaf that they do just
like Mom used to make. Accordingto John Brewer's Tavern, they do short
rib dinner. I see that.I don't see prime rib. However,
that could be a special that theydo it on certain nights of the week.
So if anybody has any more informationon it, I'd love to know

(20:03):
about it. They do steak tipsand they do turkey tips. You know.
I if you do turkey tips right, I think it's really good.
You know. That's that's one ofmy favorite things. Turkey tips when it's
done right and if it's not overcookedand nice light barbecue sauce, and you
know it's a little bit better foryou, right, So I love to
know if you've got a place forturkey tips as well. All right,

(20:26):
John Burrow is tavern again thirty nineMain Street and that is located in Waltham.
And if you have more information aboutthem, whether they do still have
their prime y dinner, I loveto know about it. Eight eight four
three four sixty four sixty four.You know, if you are looking for

(20:47):
a great bakery, Josie's Bakery isjust that place for you to go out
and try and experience for yourself.It is one of those bakeries that I
don't know how would you describe.It's sort of like a you know,
an old school bakery with a moderntwist. You know, they've had recipes
that have been handed down for generations, right, And the most important thing

(21:11):
is they use top quality ingredients becauseyou can't skimp. If you skimp on
any item, you're gonna taste itand it's just not going to have that
flavor. So whether you want togo in there and grab some cookies,
you're gonna grab one for me.I love peanut butter cookies, chocolate chip
cookie. I'm not going to turndown either. They do great cupcakes as
well. My favorite cupcake there anddon't knock until you try it is the

(21:36):
vanilla bean cupcake. It's excellent.They also do these beautiful cakes that you
could get there as well, fromwedding cakes to special occasion cakes. It's
called Josie's Bakery to Lowell Street,which is in that crossroad shopping plaza in
Wilmington, And boy it is itis so so good and it is a
place that I think you should goout and try. All Rightsie's. Yeah,

(22:00):
you know, it's one of thosethings you're gonna you're gonna love it
so much. They're probably gonna makeit a regular stop. You know,
it's gonna go right to your waistline. But boy is it worth it.
Josie's Bakery a crossroad shopping plaza inWilmington. All right. Eight eight eight
four three four sixty four sixty four. We're looking for prime rib on today's
program and I need your help findingthe best around. Do you have a

(22:23):
place I want to know? Eighteight eight four three four sixty four sixty
four is our number, and I'mgonna take a quick break here for the
news we're gonna come back with morephone calls, and you know we're trying
to find the best Prime Rib aroundand it really is gonna be with your
help on today's program. Eight eighteight four three four sixty four sixty four.

(22:45):
My name is Scott Whitley and thisis Wicked Bites. Welcome back in
everybody. My name is Scott Whitleyand this is Wicked Bytes Radio. On
this Sunday morning. We're looking foryour favorite spot for Prime Rib on today's
program. And I got some openlines waiting for you to help me out.

(23:07):
Eight eight eight four three four sixtyfour sixty four is the number.
That's eight eight eight four three fourand sixty four sixty four. And I
welcome first time callers on today's programbecause you might find me a new place
that I would love to go outand try right. Eight eight eight four
three four and sixty four sixty fouris our number. A couple of comments

(23:30):
online that I'm getting for Prime RibAllen's of Boscowen Inc. Which is in
Bosco in New Hampshire. According toone of our Facebook users out there,
he goes by farm Boy Foodie andhe says, for sure this Prime Rib
is really good. The village inwhich is in drake It and raise Rocks.

(23:53):
I don't know where Raised Rocks is, so tony if you could chime
in on and let me know wherethat is, I love to know.
We'll raise rocks where you could findthat. And also we're looking for some
recommendations in Rhode Island. So ifyou listening to us in Rhode Island,
come on, got some open lineswaiting for you. Eight eight four three

(24:17):
four sixty four sixty four is ournumber. And again prime rib is the
topic. Let's go to Bob andMary mc next. Hey, Bob,
welcome the Wicked Bites. Hey,good morning, good morning Bottler excellent.
I recommend for the prime Rib.I recommend the hungry traveler in Saliburg,
Ah, Okay have usually the conservativesurfing turf as well. They can get

(24:42):
both best of both worlds. Theyhave a super salad box, great old
school restaurants yep, yep. Asfar as the your beef ribs, the
Rusty Kin and My fil have beefribs only on special and they also smoke
prime rim only on specialist. Ifyou have to stay put the black coat

(25:03):
on Facebook every day. So yeah, you know I didn't think about the
Rusty Can and buy Field, butyeah, they do a lot of specials
and they have those nachos that Ilove, but they only do those on
like one night a week. It'slike a Thursday night. They do it
Thursday nights they have them, andthey have some of the best wings I've

(25:23):
ever had. Yep, yep.And again it's off of a ninety five
and buy Field. You'll find theRusty Can and it's always happened. Sometimes
a little hard to get into certainnights, but it's well worth it.
Do a great job over there.Yeah, I'll have to find out if
they have beef ribs on a specialI like to go in and try it,

(25:44):
or or a smoke prime rib youknow that. That's another great one
that they have, really good.Yeah, all right, great, Yeah,
and particularly the wings the Traveler.How do you recommend for that prime?
Yep? The Hungry Traveler, whichis in Salisbury and now that's where
I got my first job in life, many many years ago. It's a
Hungry Traveler. Really Conner ownership.But they're doing a great job, that's

(26:07):
right. I think they sold aboutfour or five years ago, and it's
sort of one of those landmark restaurantssays you're heading to Salisbury Beach the people
forget about yeah right, and theygo year round and enjoy it and you
don't have to worry about the trafficand the crowds if you go in the
off season. The restaurant still isgood. Yeap. They are closed on

(26:27):
Monday on Tuesdays. Just yi doingthe off season. Okay, did not
realize that, So that's good toknow. The Hungry Traveler which is on
Beach Road in Salisbury, ninety eightBeach Road in Salisbury. Right, all
right, great, thank you verymuch for your phone call. And you
know, I'm just looking at theHunger Travelers Facebook page right now. It

(26:48):
says official menu is here. Primaryis still every day and this was posted
well, I was posted about ayear ago, February twenty third of last
year. So I'm assuming this theprimary is still going strong. Let's go
up to Manchester, New Hampshire next. When we talk with Allen. Hey,
Alan, welcome the Wick of Bites. Hey. How's it going Allen?

(27:10):
That's good, that's good. Thesun's out anyway today, right,
well, not where I am here? Yeah, maybe up north? How
much did you get any snow upin Manchester. Yeah, we got about
six inches or so, but theygot twenty eight inches up north. Wow.
Wow. I mean the calendar saysMarch twenty fourth, right, I
know it, right, that's notone marble. That's not when we should

(27:34):
be getting that much snow up inthe mountains. Oh no, I got
a real good one. There's Tuesdaynights in Manchester at North End Bistro on
Elm Street. It's like a littlehole in the wall that's really really good.
All right, tell me about them. It's a little it's on the
corner of it might be Pearl andElm. It's a nice little brick building.
It's one of the older buildings inManchester. And they got specials all

(27:56):
the time, and the the primaryis phenomenal, very good. Yeah,
specials all the time. Very nicelittle restaurant. Yeah, yeah, I
love. There's a lot of greatrestaurants in downtown Manchester that you know,
a lot of people. Yes,there is. People need to go up
there and really experience it. Iwas thinking about doing maybe a whole television

(28:18):
show up just in Manchester, andI know we can't even you can do
it. You can do a wholeday. Yeah, you can do a
whole day of it. I meanstart at one end and walk down the
whole street, right right. Ididn't wan to wait to the weather warms
up just a little bit, becauseyou've got that beautiful ballpark too, that
where you can watch some baseball game. Yes, yeah, and I love
the hotel that overlooks the ball field. So if you got to, if

(28:38):
you got oh my god, Iread it a one night for a ball
game. Y what a view ofthe ball game. It's amazing. Yeah,
and you know you don't have topay those Boston prices. That's that's
the thing, right right, Andenjoys some great ball games there in great
atmosphere. All right. So theNorth End Bistro is your go to spot

(28:59):
on ELM's Street in Manchester, NewHampshire. You got it, Yeah,
all right, Thank you very muchAllen for your phone call eight eight eight
four three four sixty four sixty fouris our number. Again. We're looking
for prime rib on today's program.If you could help me out. I
am I I am just looking forsome great places and places I don't even
think about. You know, therusty can doing a smoked prime rib sometimes

(29:25):
they'll do the specials in Buyfield forthat. I would love to know about
those as well. Eight eight eightfour three four sixty four sixty four.
I see Phil on our Facebook pages. Kind of going back in time.
Remember the Kernwood Restaurant and Lynn Lynnfield, right, they used to have great
King Cut Prime Rib. I rememberthat too, Phil, But unfortunately they're

(29:48):
not here anymore. And it's ait's a shap some of those landmark restaurants
I really I really miss, butit's definitely something. It's I guess they
set the bar back then. Andif you got great places just like that,
I want to know, you know, and I love the ones that
like I talk about the Phoenician Restaurantall the time. They have been doing
it just so many years since itwas Bishops in Lawrence. That goes back

(30:14):
what I don't know, in thesixties. Maybe they opened their doors there
and when the Basherers decided to,you know, retire, and the staff
said, you mind if we takeyour your recipes and your style, particularly
the prime Rib and created at anew restaurant. And they were so excited

(30:34):
to allow Bassam and the entire familyto do that, and they kept up
with that tradition, and their primeroub is still excellent to this day.
So I'm always looking for those greatplaces. I also see some conversation going
on on our Facebook page kind ofreminiscent about the Hilltop Steakhouse in Primary.
I don't remember if the Hilltop Steakhousedid had prime room. I'm sure they

(30:56):
did. It seems like the isn'tit funny I think of the Hilltop Steakhouse
or their lobster pie. Yeah,that's that's one of my biggest memories with
the Hilltop Steakhouses. It wasn't reallythe Steakes. And we used to do
functions upstairs and we would do likeJoey Voices, and we would have our
psychic medium upstairs in there in oneof their ballrooms upstairs, and we would

(31:22):
sell it out all the time.And I used to look forward to because
we would always do dinner with ourshows, and I would look forward to
the dinner there more than any otherrestaurant. And I don't know why.
And they did this big stuff chickenbreast and it was so incredible. I
mean just you're looking the plate clean, and they didn't have that as far

(31:44):
as I know downstairs in the restaurantat any time. It's too bad.
It's too bad because I thought thatwas sensational. But the Hilltop Steakhouse,
yeah, I mean, I guessthe all it's left is the cactus now,
right. And I love their theirbutcher shop. When you used to
go on the back, it wasdown underneath a little bit, and you
go there in the summer would beabout ninety five degrees outside and you go

(32:07):
into the butcher shop out back behindthe restaurant, and they had it set
it like a cool thirty five degreesinside. Yeah, everybody's wearing coats and
jackets when you walk in there.But sometimes it was nice just to escape
the hot, humid summer days.But you know, the very few places
like that, you know that stillhave it, the butcher shop that really

(32:30):
has those temperatures, and I itjust brings back a lot of memories too.
Venice Restaurant in Westerly, Rhode Islandhas Prime Rib. They also have
Easter and Mother's Day brunch, Sothat's another place getting recommendations on our Facebook
page as well. It's called VeniceRestaurant in Westerly, Rhode Island. For

(32:50):
the rest of you. Prime Ribthat's the topic. Eight eight eight four
three four sixty four sixty four isour number. You know. A couple
of weeks ago, I got toexperience a new restaurant for myself and just
go out there and see it.I mean, it's an It was another

(33:12):
restaurant years ago, and these folkscame in and purchased the restaurant and turn
it into an Italian restaurant. Andas far as I know it might be
in Essex, Masters is maybe oneof the few Italian restaurans, not the
only Italian restaurant in the area.But boy, the atmosphere. Vita Bella
Restaurant is the name of the restaurant. You're gonna find Susan in there.

(33:35):
She'll greet you at the door.And I know they got primary on certain
nights of the week, I wantto say Monday Tuesday. For some reason
they have it there. But theatmosphere is gorgeous. It is set in
a I don't know if it's afarmhouse or farmhouse slash barn that's about three
four hundred years old, and thewoodwork and the brick a lot of it's

(33:58):
original, and it is so beautifullymaintained throughout the restaurant and there's so many
different dining rooms and on a daylike today, you could sit by the
fire in one of the rooms.Right, well, maybe you could have
head into the lounge and the loungekind of opens up to the top.
I guess where the silo would havebeen, and you could see, you
know, upstairs, and there's actuallyright down the middle of what was the

(34:22):
silo is another table of about fifteenpeople. I think it could hold that
you could have dinner upstairs. It'sa very unique restaurant and I think if
you're driving around today, this maybe a place that you want to head
into and try today. It's thatgood. The food's outstanding, and of
course when you have the atmosphere,you just want to take some time to

(34:44):
walk around and see it. Theyhave a lot of the post beams,
right, but also take a lookat look at how they held those post
beams together back then. And itwasn't with nails. It was through wooden
spikes. And you'll see in therestaurant. It's a gorgeous spot, you
know. And Essex is about thirtyfive minutes from downtown Boston. You just

(35:06):
head down Route one twenty eight intoEssex, mass and it's you know,
it's past TJ. Farnhams. It'sa little bit past that, going up
a little bit north, maybe myquarter of a mile past that, and
there's plenty of parking. They gota Sunday brunch that's going on today.
But it is a restaurant that youreally need to try and experience. Say

(35:28):
hi to Susan for us. Whenyou go in, you're gonna love the
food. You're gonna love Susan andthe atmosphere. I'm telling you this.
There's so few restaurants like this inNew England. And when you find a
place like that, you know,you just want to keep going back.
It's so warm, it's so comforting, and I can't wait, you know
for the grass the green up,and the leaves to turn get, you

(35:51):
know, leaf out, and theflowers to come out, because the outside
is going to be gorgeous, gorgeousin the spring. It's just beautifully landscaped
as well. It's called Bella Restaurante. And let me see if I give
you the address. I think that'sRoute one thirty three in Essex, one
oh nine Eastern Avenue in Eastern Massachusetts. In Essex, Massachusetts and it is
definitely definitely a spot you should goout and try. All Right, back

(36:15):
to the phone calls, we go, look for prime we have. Let's
go to Laura in Middleborough next.Hey Laura, welcome the Wickabites. Hi,
how are you? I'm doing excellent, Laur, how things out in
Middleborough? Good? Good? Ihave a recommendation that's not just for Middleborough.
I suggest that people look up theElks e Lks clubs. Pretty much

(36:40):
almost all of the ELEX clubs doPrime Rib Nights once a week and so
we have Friday night dinners that arevery affordable, huge portions. All are
welcome. You don't have to bean ELEX member. When there's food being
served, generally it depends on thelodge, but the lodges are all over

(37:04):
the country, and people don't realizewhat good food is being served at such
reasonable prices. Yeah, yeah,I didn't realize that that. I thought
you had to be a member togo out and especially even when there was
food to go on in get infor most for the most part, when

(37:28):
there is food being served, likeif it's a regular night, let's say
Thursday night's Prime Rib night and it'sa regular night. They're generally open to
the public. You have to checkwith the local lodge that you're near.
But our lodge does Friday night dinnersin Middleborough, mass and many, many,

(37:50):
many local people come in that arenot members because they know we have
fresh seafood and we have huge primerib and the prices are very re Give
me an give me approximate price.If I was going to go there on
a on a Friday night for theprime rib, how much would that dinner
approximately run just for the dinner,not for drink or anything like that.

(38:12):
Yeah, I haven't I haven't lookedat the menu very recently, but I
want to say, our prime ribslike twenty four dollars and it's like twenty
ounces. Oh wow, huge Yeahyeah huge. Yeah, that's a that
is a big cut. And theyincludes everything that's your full meal. Yeah
all right, well that I mean, that's a great deal. So you
just got to check with your local, your local Elks lodge whether you can

(38:37):
come in. But a lot ofthem, you say, do allow you
to come in when they're on thosenights that they're serving food. When they're
serving food, and a lot ofthem will allow you to come in and
sign in as a guest to checkit out too. You just have to
ask each lodge. But there area lot of them in New Hampshire.
I mean there's there are fifteen hundredlodges in the country, so they're everyone.

(39:01):
And some lodges are more active thanothers. Some have, you know,
larger memberships than others. But youknow, the ones that are very
active generally have primary night once aweek, and it depends on it.
They may have different nights of theweek. And some of the lodges have

(39:25):
restaurants that service them, and someof them most of them are volunteers to
cook, which is how we're ableto keep the food costs so well,
all right, well, you knowI'm gonna have to check it out on
them one night. You can't gowrong, especially for those prices, right
right. And a lot of peopledon't realize, but the helps is the

(39:47):
number one funder of veterans and thenumber one funders of scholarships except for the
federal government. So we do alot of good things. But the food
is just one of the works formembers, and but it is open to
so like our lodge, we havelunch Tuesday through Friday, that all are

(40:08):
welcome, so the public can comein and get lunch. And then we
have Monday night we have like alittle little tiny pub. Oh no,
Monday night we have bingos, sowe have our bingo menu which is pretty
good. And then Tuesday night wehave pizzas. Wednesday nights we have a

(40:30):
pub menu. Thursday nights we havechicken wings that are the size of turkeys.
And Friday nights we have a fullmenu, so we have a lot
of fresh seafood and we have primeriss. But we it's it's very popular
because of the price, the quality. I mean, you can't beat that

(40:53):
price. Even if it was tendollars more, that's still an incredible deal,
right yeah, right, all right. So the Elks Lodge, the
one that you remembers, all right, the one that you belong to,
is the one in Middleborough. Yep, got it, got it? Lord,
Thank you very much for your phonecalled great information too. So folks,

(41:14):
you know, you could join thelodge or you can find out if
you go in there for dinner.Sometimes some of the area lodgers as well.
So that's the praise for the primerim at the Elks Club in Middleborough,
all right, my name is ScottWhitley. You're listening to Wicked Bites
Radio and I just got a questionup on our Facebook page. They want
to know what was that that restaurantnamed the new restaurant in Essex. It's
vit Tabella. I was just talkingabout in Essex, Massachusetts. Great Italian

(41:37):
restaurant with beautiful atmosphere and I highlyhighly recommend you go in and say hi
to Susan. Okay, she's theowner of the restaurant. All right,
quick break here, we'll come backwith more. You're listening to Wicked Bites
ready leftover? Yeah, especially whenthe original meal has never been found.

(42:01):
This is Wicked Bites Radio, yourmeal ticket to happiness. That Peddler's Daughter
restaurant offers a pentic Irish dining withoutthe troubles. They have the beverages you
love with all the food that's famousin the Land of the Leprechauns. I'd
friendly service and you don't need tolook at the Irish. You just need

(42:22):
to know there's a Peddler's Daughter restaurantin Harold and Nashua. Golf season never
ends at Golf Lounge eighteen and PbD, keep your game Sharp all winter long.
Just swing by the North Shore Mallanytime. We're open seven days a
week. Select from over two hundredcourses and play games while dining on absentom
trees and enjoy it with a handcraftedcocktail from the bar. I play to

(42:45):
have fun, I play to learn, I play the win. We play
open year round. The golf isvirtual, but the fun is real.
Coliseam Restaurant. You guys heard ofit, right, You've heard of my
friend and Nab you know, Iwas just noticing here. The Coliseum Restaurant
is, in fact, the onlyrestaurant in the United States to have received

(43:09):
an award called the best Italian chefand Restaurant in the World. And it
is located not Nitley, but inSalem, New Hampshire. It's called the
Colisseum Restaurant Route twenty eight. That'sin the Breckinridge Shopping Plaza in Salem,
New Hampshire. The chef Anebela toEsca. So if you are looking for
a great Italian food Neapolitan food,go and visit the Coliseum Restaurant Route twenty

(43:35):
eight, Breckenridge Shopping Center in Salem, New Hampshire. Nibel A Tedesca's Place.
It's an Italian compound in the MerrimackValley. Alfresca's Restaurante and its newest
edition, the Market Alfresco, aboutique specialty grocery store with all kinds of
fresh vegetables, seafood, a meatmarket, full deli, Neapolitan style pizzas,

(43:55):
Italian specialty items and many of thedishes from the restaurant available here to
go. It's your Italian one stopshop. Alfrescas threw thirty eight in Choksbury.
We don't can i ravioli all right, here we go. Blue on
Highland offers a unique fusion of traditionand innovation. Every element is meticulously crafted

(44:17):
to deliver a dining experience you won'tforget. Our menu features the finest local
ingredients, transforming everyday meals into extraordinary. Whether you're celebrating 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 modern, unique,

(44:37):
comfortable and delicious, Brady's is theacclaimed downtown Limister hotspot for mouthwatering, chef
inspired cuisine, cocktails and events,and now with the all new bar thirty
seven. There's something for everyone inan atmosphere unlike anything you've ever seen before.
Brady's in downtown Limister from five toDive Bars. It is is Wicked

(45:01):
Bites Radio. Yeah, you're listeningto Wicked Bites Radio on this Sunday morning.
My name is Scott with me tilltwelve noon today. A quick mentioned
about my Saturday night show right herein WRKO from five to six pm.
That is more of an interview showwhere I get to falk to restaurant tours

(45:24):
and people that put on area events. Coming up in just a couple of
weeks, I'm gonna tell you aboutthe Vermont Maple Syrup Festival that's going to
be happening on the radio show thereon Saturday night. So make sure you
join us and tell a friend.And of course on Sundays we just leave
the lines open to you. You'rethe food critic to praise so zaying from
pizza to gourmet. That's how theshow works. And we're here every single

(45:46):
Sunday from Five Stars to Dive Bars. And we've been doing it since my
father started back in the seventies.Yeah, a mid seventies he started the
program. And our television show isWickedbyte Saturday mornings at eight thirty and Sunday
night's at ten pm on NESS andthey do air it throughout the week on
nesson and on nesson Plus. ButI know those two airtimes all the time.

(46:09):
They don't change. So Saturday morningsat eight thirty and Sunday night at
ten pm. And if you lovepizza, you gotta check out the new
Brown Jug in Chelsea. You'll seethat on the television show tonight at ten
pm. That is just kind ofa cool pizza, you know. I
like those thin crust pizzas, andthey do a great pizza over there,

(46:30):
and you'll see it. And ofcourse we also feature the Route one Grill
House in Saugus and there's incredible steaktips. All right, let me take
a break here for the news.We're gonna come back with one more hour
of the program today on Wicked Bitesand we're looking for your favorite place for
prime rib. My name is ScottWhitley and this is Wicked Bites Radio.

(46:59):
Yeah, welcome, he everybody.My name is Scott. Quickly end.
This is Wicked Bites Radio on thisSunday morning until twelve noon. So for
the next hour, we're going tolook for your phone calls to praisers inc.
From pizza to gourmet. I'd reallyappreciate your help on today's program.
The topic in the first hour,and I would like to continue it on
today and I got our winner.By the way, for the first hour,

(47:21):
I'm looking for the area's best bestPrime Rib. If you have a
place, I want you to shareit with me on today's program. Eight
eight eight four three four sixty foursixty four. That's eight eight eight four
three four sixty four sixty four.And again, Carol's gonna take your name

(47:43):
and address off air because every hourwe do Award of Dinner gifts to be
and it could be it could beto you for calling in and tell me
about your favorite restaurant, or youcould get into the conversation on Prime Rib.
I would love to get some morerecommendations for Prime Rib. Eight eight
eight four three four sixty four sixtyfour is our number. And let's see

(48:07):
first hour of the Root one GrillHouse, which we featured on the television
show yesterday morning on NASON the NewEngland Sports Network. And you'll also get
Encore presentation tonight if you'd like tosee it at ten pm on Nessen.
We feature the Root One Grill House. And of course they're steak tips.
They do over one thousand pounds ofdelicious steak tips. They handcut them every

(48:29):
single day and they marinate them afterforty eight hours. And Glenn of Brighton,
congratulations. I hope you enjoy andI know you will enjoy this wonderful
restaurant, the Root One Grill Housein Saugus, right there on Root One,
right by the cactus, really inthe shadow of the cactus. You
know, I went out to Florida. I left last the week before last,

(48:52):
midweek, and the night before westayed we had an early early flight
to get into Orlando. I caughtthat that six am flight, so getting
an end of nice and early.So we stayed overnight in the Boston area
and we stopped in and we tried, you know, my wife and I
just we just tried a couple ofthings on the menu at the Root One

(49:14):
Girl House and loved it. Ofcourse, I went with the steak tips.
She went the with the scollop overrosotto. I normally do that,
but when I filmed that episode,you know, I just it just you're
just like, wow, you forgethow good those steak tips are, and
it was fresh on my mind.So that's exactly what I got. So
Glenn, congratulations the Root one GirlHouse in Saugust. I know you are

(49:38):
going to love it for the restof you. And I got open lines
right now. Yeah, I gotopen lines right now. I'm looking for
Prime Rib. Where should I go? What's a great spot? Eight eight
eight four three four sixty four sixtyfour. Come on, folks, got
open lines Prime Rib? That's thetopic. Who has the best? Eight

(49:59):
eight eight four three four sixty foursixty four is our number now. Restaurant
owners managers, if you're listening tome right now, and I know you
probably have a POS system in yourrestaurant, but I want you to take
a look at it and find outif it's functioning the way you need it

(50:20):
and how much is it costing youto have that POS system. Boston North
Company, I think your total solution. They not only install it, but
they service it as well, andif something goes wrong, they're just a
phone call away. And by theway, I hear, if you're not
with Boston North Company, you're probablypaying too much. Yeah, that's what
I mean, you're paying too much. So restaurant tours, you got to

(50:44):
call Boston North Company. They alsodo restaurant and office phone systems. They
do ATMs, they do digital menuboards, and that's so important like subshops
and pizza shops, especially with theprices are changing all the time, and
they'll does e in it for youand get it all ready for you so
it looks, you know, youlook like your first class. That's why

(51:06):
you need a company like Boston NorthCompany. They're on your side, Boston
North Company, and they power wickedbites radio and TV. All Right,
folks, need your help now.Prime Rib is the topic. The number
to call eight eight eight four threefour sixty four sixty four. Don't keep
it to yourself. If your firsttime caller, come on in. It's

(51:30):
easy to do. I promise youthat, and I want to hear from
you. I met so many peoplethat listen to this show and never call
in. You know, they're justtoo chicken. But today's your opportunity to
do it, because everybody has thatspot for Prime Rib, right, especially
when the weather's been kind of coldhere this spring, right in the early
part of the spring. You needsomething to warm you up inside, and

(51:51):
I can't think of anything. Fine, right, the Prime Rib. Here's
the number to call. Eight eighteight four three four sixty four sixty four.
Let's go to Larry and Beverly yourfirst this hour. Larry, Welcome
to the Wicked Bites. Good morning, how are you. I'm doing excellent,
Larry especially, we got a greatplace for Prime Rib for me.
Love your show. And I justwanted to mention the shut up to the

(52:14):
Century House and Pavity yep, Massachusetts, very good, excellent. Yeah,
I've mentioned this. I mean thatthe place is kind of ancient, you
know, authenticated in the ceilings low. But I'm a short guy, so
I fit in there. So Ijust want to let you guys know that.
But we love their Prime Rib.It's excellent. You know I have

(52:36):
done. I have never been tothe Century House, and you know how
many times I've driven by it inmy life and never stopped in. And
I have caller after caller talk abouttheir food, particularly their primary. But
I got to make it a pointto do it soon. If sometime this
week I want to go down tothe Cary. Hear that we're to go
to the Century House Pevity this weekand I'm Tuesday, so you got you

(53:01):
got a little time, all right, on Tuesday when it's on sale,
but I mean they have it allthe time, but it's it's a great
restaurant, all right. Well,yeah, let's see, I got jury
duty on Tuesday, so let's seehow that goes. I get your I
don't know, what is it likeevery three years you're you're eligible again.
It seems like three years to theday I get Jerry Day. Yeah exactly,

(53:23):
yes, I know you mean,yeah, because I have one coming
up in April, so it iswhat it is. Yeah, but at
least I don't have to go Iwas supposed to go to Lawrence, but
I'm going to go to Salem,which is right next to Beverly, which
is which is close. Right,Well, I'm going to Lawrence. I've
been to Salem, I've been toLynn, I've been I've been to Newburyport,
and this is the first time I'mgoing to Lawrence, So for me,

(53:43):
that's close. Okay. Yeah,it's always fun finding parking and everything,
especially when you're in Salem and PbDand in those courts. It's tough.
But oh absolutely, But let metell you the Century host has exceptional
parking lot and then they have whichyou know, they sell their specialties and
stuff like that. Very good placeto go. All right, So that's

(54:06):
the Century House en Route one fourteenin PbD. I I definitely hopefully I
could. I could head there onthis Tuesday night and try it out and
talk about next week. All right, good look, my friend, thank
you. Like actually next week isEaster. Easter is earlier this year,
so let me I'll talk about theweek after that. Eight eight four three
four sixty four sixty four. Wegot a line open for you, Carol

(54:29):
screening some phone calls, so I'llgive her a second to do that,
because it takes a little bit longerto screen the phone calls because we do
take your name and address off air, and that's just for us with today's
program. We throw it out afterwards. That way, if you do win
a gift card from the show,we have your address and we just we
just mail it on out to you. If you're thinking about you know,

(54:51):
investments right now, and where's themarket going, I am I don't know
about you. I'm I follow alongwith the markets for the last couple of
years. I don't know where they'regoing to go. One day they're up,
next day they're down. One thingthat Warren Mills of Rare Coins in
New Hampshire has always told me todo is he says you should invest in,
you know, in rare coins,not your entire portfolio, but it's

(55:13):
a percentage of your portfolio into rarecoins because they it's sort of like a
hedge against inflation, particularly if youinvest in like rare gold coins or silver
coins. And that's what I do. I know, we buy the silver
coins because they're so beautiful. Ican't afford the gold coins. I wish
I could, cause they're just gorgeous. I remember being over a over Warren's

(55:35):
place and he was at the bankas a bank that holds a lot of
his stuff, and we were filminga TV commercial and he pulled out a
couple of rolls of gold coins andI'm just sitting there saying, well,
they're over two thousand a piece,and I probably got about thirty coins here,
and my mind is just going,Wow, there's a lot of money
just sitting on this table and itdoesn't take up a lot of space.
But Warren is one of those guysthat I personally do business with is somebody

(55:58):
that I trust and you know I'llinvest in and involves some sort of risk.
But he's been doing this for many, many years. And one of
the big things, and you hearmy father talking to Warren about it all
the time, is the counterfeiting ofgold coins and silver coins and gold bars
and silver bars. It has gottento the point where an expert like Warren

(56:20):
Mills used to say, I couldsee it from across the room. Then
he goes, I can hold it, tell it's fake. And then he
says, I can't hold it,I can't look at I can look at
it under a microscope, and Ican't tell anymore. So he went the
NASA, the Space Agency, andhe purchased one equipment that looks like into
the coin itself, just to makesure it's real. Yeah, that's how

(56:42):
far he goes. He takes thatextra step. He bought like one piece
of equipment. I think he nowhas three of them. And he does
it for a lot of banks.And a couple of years ago he came
in he says, you know,before I came to the studio today,
I did an inventory check for thisbank and he says, I found eight
fake gold coins that's going to setyou back. So if you bought gold

(57:02):
or silver over the last couple ofyears, Warn Mills will look at it
for you free of charge. Justgive him a call. Warn Mills rare
coins and a hamsher New Hampshire.Eight hundred two two five seven two sixty
four. That's eight hundred two twofive seven to two six y four.
All right, back to the phone. Call's got one open line eight eight
eight four three four sixty four sixtyfour. It's got a can in East

(57:22):
Bridgewater. Hey, Ken, welcometo the Wicked Bites. All right,
how are you this morning? I'mdoing fantastic. I was in Bridgewater the
other day filming at Jay's Flying Pizza. Oh yeah, yeah, yes,
definitely he does. He does thesouthsho Bar pizzas out of his house and
the phenomenal Yeah. He's also suppliessome other places like the Elks or a

(57:46):
local American legion with them success.I have a couple of nostalgia ones before
I tell you. The ones Irecommend used to be placed Bernies out in
Chicka Bee and they had a primethat was two full bones weighed sixty four
ounces. Wow, And I'd putit into my phone and every time somebody'd

(58:08):
be talking about going for primeram,but I'd flash it to them and say,
hey, look at this, thisis what I call prime rib.
You can't eat it all. Youtake it home with you. And the
other place is no longer just Itwas called the Boundry over in downtown Walpole,
and that was the first time weever had the prim theum that size.
When they brought it in on aplate had a cover over it.
I took cover off. I lookedat the waitresses. Can I put a

(58:30):
saddle on and ride it? Wow? That's how big it was. But
the place I was going to recommendit called England Steak and Seafood Tavern on
Route sixteen in Mendon. Yes,yep, and excellent. I don't know
whether you've ever dealt with them gonethere to eat? But I tried to
set up a filming for the TVshow there last year and at the last

(58:54):
minute somebody over there was was sickand they wanted to reschedule and we have
not been able to reschedule since.And it's a place that I really want
to and I've never been, andI really want to feature them on the
TV show because I think people andthey only do it, I think on
Friday and Saturday nights. If I'mnot mistaken that I don't don't recall,

(59:16):
to be honest, because when I'mout there, it's you know, I
didn't I want to been there twice, So it's but I recommend it and
going out of place. It's downin Yarmouth. It's called Mitchell's. A
small place and you want to talkabout prices for a prime rib, Oh,
my lord, cheap. They havea Tuesday night special on Chrump Prime

(59:37):
Ribs. It's a small place.You get off it used to be Exit
eighth in Yarmouth, and I cannotgive you the address because of that.
I don't know, but it's Mitchell's. It's they only set about thirty people.
It's a small place, well knownfor their prime rib. Yeah.
I'm trying to find the information onMitchell's. The Mitchell's it says in Hyanna's

(01:00:02):
clothes, So I don't know ifthey're well. Maybe that's why I'm having
problems finding them. Uh yeah,I'll keep searching around the sea. I
got Mitchell's rib house in Hyanna's.I don't know if that's the same,
No, that would be different.This is this is in Yarmouth. Okay,
all right, I'll keep looking seeif I could find some more information.
But you say they're they're great.So if somebody has some more information

(01:00:25):
about love and the prices, Idon't see anybody with the prices they have
though, and that one makes iteven more attractive. And the two and
eight specially have on the Pine Rib. I'm sitting with my daughter in my
car and she and my wife havebeen over there many times when we're down
the cape and h just throw onemore to you. Fisher's down on Route
twenty eight in South Middleborough. Yeah, that was owned by Dave Fisher,

(01:00:52):
did he he? I believe hesold those the restaurants, and my correct
or maybe he kept that one.Well he may they the day. He's
up on up the North middle ballhas been there for years. And Harry's
across the street days was the onewhere they had the food car if you
know what I'm saying. Yeah,yeah, yeah, the diner, yeah,

(01:01:15):
the diner, excuse me. Andthat one there he remodeled completely.
Harry's across the street, and thenFisher's down on the South end of Middle
Barrow. He owned all three.Whether he sold one or not, I
don't know, but Fishers had anexcellent prime. Yeah no, and it's
uh. I haven't been there ina long time, but it's a it's

(01:01:37):
a great restaurant and the food Iremember the food being really really good.
Yeah. Well, hopefully you'll beable to get down to New England Sea
uh yes Seafood again and get toexperience their food because it's excellent. Yeah.
That that is on my short listto go out and show everybody on
the television show because it has thatwow factor and I think you know what

(01:01:59):
I mean, right, yeah,the wow factor. Everybody's gonna love it
all right, let me tell youit's special. They're located in Middleborough and
of course, uh the the otherone is New England Steak and Seafood,
which is located in Mendon, massYeah. It's uh, it's I just
wish I could see find one ofthose restaurants that had the double rib about

(01:02:20):
sixty ounces. Yeah, it's anice challenge. Well, I think that
New England Steak and Seafood might beone of those players that might put that
challenge up there. I'll have tofind out all right, thank you,
Thank you Ken for your phone call. Let's run down so you could rub
in the weather a little bit onus. We're going to talk with Peter
right now in Florida. Hey Peter, Welcome the Wigabites. Thanks Scott.
I'm doing fanto not as good asyou. I'm sure you got your suntann

(01:02:45):
ocean on today, right, No, not today, it's cloudy today.
You guys had the very best weekendwe've had Chamber of Commerce weather we call
it. Yeah down here last weekwhen you were here, perfect weather.
I could not complain. I thinkit sprinkled twice the eight days that we
were there, and it ran betweenI would say the mid eighties, maybe

(01:03:06):
the mid seventies to the mid eightiesevery and low humidity, which is great.
Well, I'm sorry we didn't getto Accommody. You were Chatham's,
but I just didn't have enough timethere. Brother. Yeah. Maybe next
year we'll get that great weather.Yeah yeah, maybe next year that'll get
down right. Yeah. So theguy before we just talked about Mitchell's over

(01:03:29):
in Hyennas. That thing has beenby the airport, by the Hyenas Rotary
and it's been everything I don't reallyknow if that even exists anymore. But
my primary place since I was sixyears old, we didn't know to the
Hungry Traveler down on Beach Road inSalisbury, mass yep, which is an

(01:03:50):
old, old place, right.And then now that I'm sort of more
my food taste is a little moreelevated. Now, I'll tell you there's
a place in Newburyport on Pleasant Streetcalled Lorettas, and they're just everything there
is. It's tiny, little homemadeuh. One chef, I mean own

(01:04:13):
chef owner Lorettas is fantastic as well. So yeah, I've heard I've heard
a lot of good things about Lorettas. I have not tried it yet,
uh, but people are raving aboutit's a place that we should we should
go in and try as well.Yeah, they do beautiful crudeo. Everything
is just still wiggling when it comesinto the back door of the restaurant.

(01:04:38):
Yeah, you know, I mean, well you can't beat it. I
mean you're right there on the waterright, Yeah. Yeah, that place
is really great. Yeah all right, so you know that's just newb Report.
You know, you have you havea lot of really nice little places
like that. Yeah, but youknow, New Report is one of those

(01:05:00):
towns years ago you would think aboutit, you know, only during the
summertime. That's not the case anymore. They have some great restaurants in there,
and of course it's a beautiful walkingcity really throughout the year anyways,
with the beautiful brick walks that theyhave in the downtown area and some great

(01:05:21):
top of the line restaurants. Yeah, you know, I'm there about a
month every year, and I can'ttell you there's nowhere you would mention a
New Report where you go nah thatplaces now, I mean, it doesn't
matter if it's the purple on youAnd I've talked to you about INDI's food
before Loretta's. I mean, there'sjust every place is. Every place has

(01:05:45):
just got its own charm and thefood is great and it's a great experience.
You know, you're right a yearround now, yep, it is.
And Loretta's today they have a SundayI don't know if it's a jazz
brunch, but they got Sunday jazztill two pm. And they're located at
fifteen Pleasant Street in Newbury Report.So that sounds like a great stop,

(01:06:09):
particularly today if you want to enjoysome great music and food. Scott were
your top two places in Orlando overyour vacation that you ate? You know,
we didn't go out a tremendous amount. We actually went to a theme
park twice. We normally don't dothat all the time. I conquered all
the roller coasters at SeaWorld. SeaWorldis nothing but roller coasters now. Oh

(01:06:31):
yeah, yeah, that's all itis now. Yeah. We got there
really early when they opened up,and that was really the thing to do.
The timing was just perfect. Wewere able to jump on the roller
coasters really quick and then see everything. We were done by two o'clock and
just wiped out from the day becausewe did. It wasn't too far from

(01:06:51):
where we were staying, so wewalked there and then then we went to
Universal Studio and I finally got onthe the Harry Potter. I was gonna
say roller coaster, I was therea year ago, but it was it
kept breaking down and we got there. It was broken down till about one
in the afternoon. It really wasn'tworth the wait to see it. But

(01:07:15):
it's just, you know, funto walk around and of course enjoy that
beautiful weather. You can't beat itexactly all right, all right, well
with you, all right, thankyou very much for your phone call,
Peter. And again he has aChatham's restaurant which is located in Orlando,
Florida. We tried to get there. It's only like twelve seats, but
by the time we were so busyhere and I kept saying, I'm not

(01:07:40):
going to be able to leave togo on vacation because he got so much,
so much of the television shows todo, so we we really couldn't
plan anything until we till I knewI'd get all my work done. So
but we did get out and justenjoyed some great weather and I got some
golf into as well. All right, let's get back to the phone calls.
We go. Let's go to Maryand Burlington next. Hey Mary,
well welcome, Hey, good morning, Scott. How you doing. I'm

(01:08:02):
doing fantastic. Again. I wishit was a little bit warmer like in
Orlando right now, but well,you had a well deserved vacation, my
friend. Yeah. Yeah, yeah, it flies by, It really does,
because it takes your day or twojust unwined, right, yep,
yep, good times always fly by. Yeah, I'm coming to recommend the
Greens Grill and Pub, and thatis the restaurant for the Wooburn Country Club

(01:08:29):
on the Woubn Winchester line. It'sat five b Bea isn't Boy country Club
Road, and their prime rib isonly offered on Friday and Saturday nights.
The ten ounces thirty five ninety five, the sixteen ounces thirty eight ninety five.
It's topped with the onion rings.It melts in your mouth. Now,

(01:08:50):
my husband does not like or carefor, you know, the rabbie
I mean rebye sorry, prime rib, Prime rib sorry. And the food
there is excellent, but it meltsin your mouth. Sometimes they run out,
so you know a lot of peopleare waiting to go in at four

(01:09:11):
o'clock when it opens on both ofthose nights. And they try to accommodate
you if you want an npiece,they try to. They try to,
you know, accommodate whatever you like. But the mobilization of the prime rib
is excellent. I have never everonce been disappointed. It's called the Greens
Grill and Pub and it's at theWooburn Country Club at five Country Club Road

(01:09:33):
in Woolburn. Right, you gota pal all right? Yeah? You
know I was there years ago,but you know, I think I was
there for an event, so Ihave to go back and try it.
Yeah, and I mean, youknow event if you had food at the
event. Event, food is sometimesdifferent, right than it's in the restaurant.

(01:09:58):
So give it another chance. ThePrime Rib is excellent. All right,
I will do it. Thank youvery much, Mary for holding on
calling in today. Okay, thankyou, thank you. All right,
let me take a break here forthe news by the hour. Come back
with the final half hour of thisweek's show. My name is Scott Whitley
and this is Wicked Bites Radio.We're looking for your spot for Prime Rib.
Do you have a place, we'llshare it with me. Eight eight

(01:10:21):
eight four three four sixty four sixtyfour. That's eight eight eight four three
four sixty four sixty four. Yeah, this is Wicked Bites Radio. My
name is Scott Whitley on this SundayMorning till twelve noon. Got some open
lines right now. I'm looking forhelp. I'm looking for great Prime Rib

(01:10:45):
and if you have a place,now's the time to share it with me.
Yeah. We've only got about twentyfive minutes left on today's program.
Eight eight eight four three four sixtyfour sixty four is our number. That's
eight eight eight four three four sixtyfour sixty four. Places that have been
recommended on today's program include the CenturyHouse and PVD. I got to get

(01:11:10):
out there and try it. Ithink they according to a caller, I
think they only do it on Tuesdaynights, So I'm gonna have to get
there on a Tuesday night to trytheir Prime Rib. And I really want
to experience their atmosphere as well.And I've driven by it a gazillion times
over the decades I've lived in thisarea, and I have never stopped in.
I see the parking lot, it'salways crowded, and I'm just gonna

(01:11:30):
have to make it a point tostop into the Center House and try it.
A couple of recommendations online, ofcourse, the Phoenician Restaurant, Courting
to Ryan and Harol, their kingcut prime rib is amazing, along with
their French fries. Ryan, You'reabsolutely right. I've never been able to
finish their king cut. I don'teven know what the king cut. I
can never get that far because itcomes with two sides. The French fries,

(01:11:50):
they are handcut French fries which arejust outstanding. And I always get
the Cyrium bread and salad. That'sthe Phoenician restaurant in Harol. And Phil
writes in about Clothes, Hometown Barand Grill says in Rhode Island, and
they have and it has been threefor three for me with Prime Rib with

(01:12:12):
has an that is excellent and hasa rosemary rub is just fantastic. And
I just got another one that justpopped up. Geezy Gigi's in Watertown is
another great spot. So Prime Rib. That's the topic. Got a line
open for you. Eight eight fourthree four sixty four sixty four is our

(01:12:34):
number. All right. I gottaquickly tell you the China Blossom in North
Andover. I was there on Fridaynight and we stopped in there because I
was hungry. I mean I wasreally hungry. So I went in there
for there all you can eat Chinesebuffet and I had two helpings of their
Prime Rib. Yeah, they haveit Prime Rib with their dinner buffet seven

(01:12:58):
nights a week. And they alsohave the crab Legs. I never really
get the crab legs. Yeah,it's too much work for me. I
like them, but it's just toomuch work and they have peel and eat
shrimp and of course all those Chinesedelicacies. It's just so so good.
The China Blossom they open up attwelve noon today, got their lunch buffet
going for the first couple of hoursand they'll switch it over after that to

(01:13:21):
their dinner buffet with their Prime Rib. The China Blossom Route one twenty five
in North Andover and on Wednesday nightsthey have their trivia that happens in their
lounge starting at six pm. Andmaybe once in a while you'll see me
there as well. A couple morerecommendations online from Wicked Bytes TV up on
Facebook. That's where we stream theradio show live every single Sunday. The

(01:13:44):
Windom restaurant, according to Joe isgreat, Prime Rib and Frank's and Cambridge.
According to Corey, I have notbeen the Franks and has to be
twenty years the last time I wasat Frank's, but always very popular spot
and I don't think I tried theirPrime Rib when I was in there.
For the rest of you, comeon, I got some open lines eight
eight eight four three four sixty foursixty four. Let's go to newbery Port

(01:14:08):
and Robert next. Hey, Robert, welcome, Good morning, Sarah.
Are you today? I'm doing fantastic? Still we're still right, yeah,
yes, And I know you've hada couple of calls from ruby Wood.
But the Park Lunch in uh oneRimac Street in ruby Wood, Yep.
They have prime rev on saidy nightand when they run out, it's gone.

(01:14:32):
I mean, they only make somuch. And I don't like that
toominology people used, so I won'tuse it to die for what type thing.
But it's the greatest, I'll tellyou. They give you a piece
of you'll have a high time eating. Oh yeah. And the Park Lunch,
it's it's nothing fancy. Uh.You go in there and they have

(01:14:53):
great fried clams. I have nottried their for their prime rib. But
I love the atmosphere because they haveall those penance from all different colleges spread
throughout the restaurant and and you canspend some time looking through all those.
Somebody put together a book and Ithink they have it somewhere at the bar.
You could ask for it and itwill show you where if you look

(01:15:15):
up your school you can find yourThey'll show you where it is in the
restaurant. It's kind kind of unique. I mean, I never heard some
of them. They just unbelievably faraway, you know. Yeah, yeah,
yeah. People have been going tothe Park Lunch for though. Yeah,
but it is definitely a great spot. All right, Robert, thank
you for your phone. Called thePark Lunch restaurant. Again. They're favous

(01:15:38):
for their fried clams. But hesays on it was Saturday nights. They
have their prime rib and it's thereuntil it's gone, and I have a
feeling it's probably gone pretty quick.Uh. And I don't know what their
prices are, but I have afeeling that they're they're reasonable. Again,
the Park Lunch. They're located oneeighty one Merrimack Street in Newburyport. You

(01:15:59):
know, a couple of weeks agowe were out and we just aired about
two weeks ago on the TV show. There was a place that got a
lot of recommendations on the radio showand I had to go see it for
myself and experience. It's called Blue. It's a martini bar. It's in

(01:16:20):
Nashalla and New Hampshire. And whatis so unique about it and so different,
of course, is the lighting.Stella Blue. Is that the actual
name of the restaurant. It isjust beautiful when you walk in there.
You got to go there at night, and I know the days are a
little bit longer, but when thelights kick on, you know what I

(01:16:42):
mean. Even the outside is gorgeous. We were there filming. It was
snowing when we were there, andyou could see the snow on the the
side of the streets. And atnight, the blue lights from the Neon
sign just lit up all the snow, nice and blue. And then you
walk inside and the ceilings all litup blue. Of course, it's a

(01:17:03):
martini bar, so you could expectsome great martinis. Yes, you're gonna
see a lot of phenomenal martinis.But it goes well beyond that. I
mean the restaurant first of all,the atmosphere, but the food. They
have a scratch kitchen that turns outsome great dishes. They had Ronginie,
one of my favorite arent chinies I'vehad in a long time, and it

(01:17:23):
all I had to do with thesauce that they prepare for me. But
if you want something different, somethingunique, and I don't know there are
hours, I let me see ifI could. I think they're only open,
Yeah, they're only open for dinner. They closed on Mondays. Generally
they're open at five pm, fiveto nine pm, and it's called Stella
Blue and they're located on East PearlStreet in nashaua New Hampshire, which is

(01:17:48):
in the downtown section of Nashua.And I think you're gonna love it when
you go in and you see it. Bionca and I had an opportunity,
you know, to go in thereand really kind of just dive and explore
this restaurant. And then on theweekends they have attached to the restaurant.

(01:18:10):
There's the Pearl at Stellar Blue.Gives you a little bit different atmosphere,
a little bit different menu, anda beautiful lounge area there as well.
And of course they have some signatureof Martiniz and drinks there as well.
But the food at both places willnot disappoint. Okay, Stellar Blue and
the Pearl at Stellar Blue on EastPearl Street in Nashaulle definitely a spot that

(01:18:32):
you want to try, all right. Eight eight eight four three four sixty
four sixty four is our number hereto wiki bytes Radio. It's eight eight
eight four three four sixty four sixtyfour. I'm looking for your place for
Prime Rib. Can you tell meplace to go? I want to hear
about it, and I don't carewhere they're located. It could be anywhere

(01:18:53):
in New England. A great PlrimeRib is just worth going for me.
Traveling to eight eight eight four threeor sixty four sixty four is our number.
We're gonna head over to Needham next. I'm gonna talk with John and
find out a great spot that hehas for us. Hey, John,
Yeah, how are you doing today? I want to do an excellent John

(01:19:14):
Hei yep for primary. But placeI like the best is in Portsmouth in
New Hampshire. It's called the LibraryRestaurants. Yes, it's excellent atmosphere and
you know they actually give you yourreceipting them in a library book kind of.
Yeah. In the stakes steaks andthe food is all great there,

(01:19:34):
but the Prime River is exceptional there. Yeah. And of course that atmosphere.
I don't know if it was ahome or like a mansion at one
time, or you know, sometype of whatever type of business. It
was very historic building that it was, that set and built in the late
eighteen hundreds. I remember that ina beautiful, beautiful atmosphere, The woodwork

(01:20:00):
alone. I don't. I don'tknow if you could recreate a restaurant nowadays
like that. The woodwork is reallythroughout the entire dining area. Yep.
And it's like I said, allthe food, everything, everything there.
But the States are particularly good thereand the prime rib is is why we
visit. And then another place locallyin Norwood is the Colonial House Restaurant,

(01:20:23):
which did a small little hole inthe wall type place in the neighborhood actually
done saven Avenue, but in allthe locals bid there forever and that's a
good prime rib. And then there'sanother one in which we go to a
Villa restaurant in Whalen. They haveprime rib specials. I think it's Friday

(01:20:43):
and Saturday nights, and they've beenone a new ownership now they've remodeled to
discover a nice atmosity there now aswell. Yeah, I remember the Villa
restaurant in Whalen, and again Ihaven't been there in a long time,
but they were famous, and Imean absolutely famous in that area for their
chicken palm. Yes. Ye,but it's done a new ownership for a
year or two back, I think, and they remodeled it and it's kind

(01:21:06):
of a nice, a nice place, but the Fine River is still good
there. And then another another onein that area is the Coach Grill.
Can't beat the Coach Grill there inWhealand as well the Fine River. Those
are my recommendations, all right,some great recommendations. And the coach Grill.
Uh let's tell everybody a little bitabout the Coach Grill, because I

(01:21:29):
know they're located in Whaland. Ihave not been in, but i i
I recall people tell me it's justbeautiful inside. It is used to be
the Red Coach Grill, yes,and then it's then a changed ownership or
whatever. Now it's the Coach Grill. But you know, any time you
go there for for steak or bycecus, all good there as well,

(01:21:50):
but very you know, it's it'sit's always consistently consistently good. Okay again,
and that's a place that I loveto go in. I was there
when it was the Red Coach Grill, but that was years ago, years
ago. Yeah, yeah, allright, great, Thank thank you very
much for your phone call, John. Thanks all right, great recommendations.

(01:22:14):
Let me run them down for youreally quick. The Coach Grill it's a
fifty five Boston Post Road. InWayland. We also have the Villa Restaurant
which is at one twenty four EastPlain Street in Wayland. And let's see
there was one more he recommended tothe library, which is really in a
horse historic building, the old RockinghamHouse. I wish I could remember a

(01:22:39):
little bit of the history of thebuilding itself, and that's in Portsmouth,
New Hampshire, which I love Portsmouth, New Hampshire. There are more seats
and restaurants and there are people thatlive in Portsmouth and Portsmouth is not a
small area. But the house itselfwere it's set is just it's just beautiful
and that it was built back inthe I think the late eighteen hundreds or

(01:23:02):
so, and you could just imaginelike a horse and buggie pulling up to
the front of it at one time. But it's a beautiful landmark restaurant.
It's not I mean, it's notfar from the water, it's not on
the water, and there's a littlebit more parking around that area as well,
but you'll love that the atmosphere inthere. Of course, you know

(01:23:26):
it's going to be more you know, old charm there, but boy,
you on a special occasion restaurant,I would highly sugject suggest that you try
The Library. Restaurant was just builtback in eighteen eighty six in Portsmouth,
New Hampshire, at four oh oneState Street in Portsmouth. All Right,

(01:23:47):
I mentioned earlier, We've had alot of calls off air about it,
and I got to see if Icould pull up the information on it.
A restaurant in Essex, mass thatis fairly new, and I I want
to say, at one time itwas the Windward Grill. And I remember
the Windward Grill because it was alwaysreported to be haunted, and I think

(01:24:10):
one of the national shows came inand did something on it years ago.
Now it's Vita Bella Restaurante and it'sin Essex, Massachusetts on Eastern Avenue on
Route one thirty three. A gorgeous, gorgeous, gorgeous restaurant. Inside,
it's set in an old I wouldsay, barn farmhouse, and the atmosphere

(01:24:36):
is just something You're gonna walk aroundevery single room and say, I want
to see this room. I wantto see this room. You know.
Say hi to Susan, right andtell me you heard about it on the
radio show and just ask her alittle bit of the history so you could
see this building for yourself. Ofcourse, you need want great food that's
gonna get you to come back,and they have that as well. But

(01:24:59):
the old especially when you see theinside of the restaurant the outside, I
know, when the grass is gonnabe green and the leaves are going to
be out on the trees and theflowers, it's gonna be gorgeous. It
just spectacular. But this is thetime of year, since it's in Essex,
Massachusetts, right, you want toget up there and avoid some of
those crowds and it'll be a greatspot today. Maybe to drive up the

(01:25:20):
Essex it's right off of a coupleof miles off of Route one twenty eight
and visit Vita Bella restaurante. Enjoysome great Italian food, take a look
at all the beams, the woodstructure, and the tall ceilings in certain
spots, and then you're gonna seethe spikes that they're not nails. It's
actually held up by wood spikes inthe restaurant. And then you'll see some

(01:25:43):
of the old brick wall that wasthe original I guess the outside wall of
the farmhouse in one section of thedining room, and there's multiple dining rooms
and there's like three fireplaces in therestaurant as well. And then the lounge
area. I want to say,and I could be mistaken that was where
the barn silo was. And you'resitting in this. If you're in the

(01:26:10):
lounge and that's on the first floor, you can look up and you'll notice
that you could see the skylights fromfrom above. But right down the middle
of that there's a dining and there'sa table where you could dine above the
lounge area. So I would recommendyou go in. And the foods Wow.
The food's wow. Beats the ValleyRestaurant. They say hi to Susan

(01:26:34):
again. They're located Route one thirtythree one oh nine Eastern Avenue in Essex,
Massachusetts. A phenomenal Italian restaurant ina phenomenal setting and it's well worth
driving too. And you know,we've had a lot of people call about
that restaurant and uh. And whenI got to see it for myself,
it was just like wow. Andyou walk into the next room, Wow,

(01:26:59):
they got to try the food andyou get the triple wows out of
that, all right, beat theValle restaurant day again in Essex, Massachusetts.
All right, let me take abreak here. We'll wrap things up
on this Sunday morning. Next Sundayis Easter, and if you have Easter
reservations, and if you're a familygoing out, be careful, you know.
And sometimes family members will make diningreservations at different restaurants and then they

(01:27:21):
don't show up to certain restaurants.You know what I mean. Cancel those
restaurants, even if it's last minute, those reservations, if you're not gonna
use them. That way, theycould fill them up with people that want
to go out and die. AndI've always suggested to you that on the
big holidays and Easter Sunday next weekis one of those big dining days where
the restaurants they're gonna be it's gonnabe like a busy Saturday night for about

(01:27:45):
two and a half hours at alot of restaurants. All right, got
to take quick break. Care.My name is Scott Whitley and this is
Wicked Bites Radio, spicing up theweekends. This is Wicked Bytes Radio.
Oh, welcome to sam'er on Broadway. We're home away from Home. We're
located in some of the mass andwith a hotspot for entertainment, food and

(01:28:06):
cocktails. Before you hit the dancefloor, we'll have you dancing in your
seat with one of our contemporary Americandishes. You may even get to try
one of my grandmother's secret recipes onour menu. Come see me current up
Mean Broadway, located in the MoonSquare and Summer Ago. I'm Tracy and
I'm Julianne. We're here at thePushcock Cafe. Come down and visit us
at our newly expanded cafe. Wehave something for the entire family at the

(01:28:28):
Pushcock Cafe our huge salabars, dinnersand more. Come on down and get
comfortable at the family table. Makeyourself at home. Don't forget our fresh,
big cookies and smoothies. Pushcard Cafe. Route thirty eight and Trucksbury.
Hello everybody, I'm Pat Whitley.You know we've been doing the restaurant program
now Wicked Bites for over forty twoyears. Thank you very much. And

(01:28:51):
I've told you about my friend Filipofreder Early for all those forty years.
It's got a great restaurant in Boston'sNorth End called Filipo's. Now, I
want to tell you about one ofhis other restaurants. It's called Restaurante Lucia,
five dash, thirteen Mount Vernon Streetin Winchester. I'll give you the
address for your GPS in just aminute. He also has in this restaurant

(01:29:14):
a great chef. Not only agreat chef, but great cuisine from that
great chef. Whether it's Klamani lightcrispy served with a spicy tomato sauce,
or they're very special menu of veryinteresting entrees. The Marco Polos not to
be missed. The seafood delight.It's made with shrimp, clams and muscles

(01:29:36):
and phile of soul. Oh yeah, great restaurants, Well I got used
for. Winchester, Massachusetts has oneRestaurante Lucia, five dash, thirteen Mount
Vernon Street, Winchester. If you'relooking for the right place to grab a
pint of beer or a lay backplace for your family, come to DJ
Callahan's Pub in Dukes Barre. Perfectfor diners of all ages with delicious food.

(01:30:00):
It's freshly prepared to meat from scratchwith plenty of daily specials for food,
fun and friends. Think TJ.Callahan's pub thirty eight to experiment.
Yeah, there's something Simmer and Hareand Winthrop and I call it Gravy Volos,
a true family affair and the perfectblend of trendy anew which traditional Italian
classic, elevated dishes, new takesand worldly inspired cocktails. The Lormonica family

(01:30:27):
has figured it out. Volo inWinthrop, Hot and sassy. We canvite
three d O with Scott Whitley.We're all about the food, baby,
and it is a around pizza withthat thin crust that snaps when you folded

(01:30:50):
in half. But it is reallyreally good. And the Brown Jug now
called the New Brown Jug, hasbeen there for many many years. And
their bar if you can have pizzaand a beer, right, I mean
that's what most people will do.You can even get my tie with it.
Or don't knock until you try it. They're cotton candy Martini and they

(01:31:13):
actually use cotton candy, put iton top of it and it kind of
melts into the liquid. Wait untilyou see it. You see it on
the television show tonight at ten pmOnnessen that's the new England Sports Network.
Now for all your insurance needs,I want you to call the folks over
at Prime Insurance Services in North Andover. They are your one stop shop for
all of your insurance needs. AndI have a feeling you've noticed it,

(01:31:38):
and it's a problem really throughout.I guess the US right now, because
we were down in Florida the otherday visiting friends and they were talking about
their insurance companies and their rates goingup, and a lot of insurances companies
are pulling out at certain states.But rates have been increasing, increasing and
increasing. And if you have aninsurance see you need to call the folks

(01:32:01):
who are Prime Insurance Services in Northander. We'll let them take a look at
it. Do it before it expires, because once it expires, you may
not be eligible to a lot ofthe benefits that you can receive and save
some money there as well. Theyhandle home, they handle your auto,
they could bundle, they could dopersonal, they could do business workers comp
even your toys. But don't deycall them. They just need a little

(01:32:26):
bit of information from you. Sharethat information with them. That way they
could go to work for you andhopefully like they did for me, save
you money. So don't don't don'taccept that that rate going up, and
they will they're going up this yearbig time. Primaturan Services, they could
help you out. Okay, Primatureand Services in North Andover nine seven eight

(01:32:46):
six' eighty five ninety nine ninetynine. That's nine seven eight six eight
five ninety nine ninety nine Prime InsuranceServices in North endlover all Right, that's
gonna do it for me. Havea great Sunday afternoon, everybody, and
we'll see you next Sunday here onthe radio show at ten am. That's
it. Keep swilding everybody, Byebye,