Wicked Bites Radio Show: Sunday, November 19, 2023

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Episode Transcript

(00:12):
Hey, Welcome in everybody. Thisis Scott Wicky and this is Wicked Bites
Radio on this Sunday morning. Welcomein. We're gonna be here for the
next two hours taking your phone calls, got some open lines. And today
I can't believe we're in the holidayseason because Thursday's coming up on Thanksgiving and
you know that's time to get outall your shopping right now. So it's

(00:33):
gonna be a busy time of yearfor a lot of folks out there.
But we're here just to you know, to settle things down on this Sunday
morning. Grab another cup of coffee, maybe throw another log on the fly
fire today and sit back and enjoyWicked Bites Radio today as we take a
look at some of your favorite restaurantsout there, including restaurants that are just

(00:54):
great for the holiday season. Ifyou've got some recommendations for us, I
would love to know on today's program, so we'll give out the number in
just a couple of moments for youto call in on the show today and
be part of it. And Ialways love when to hear from first time
callers on the show because there's somany people that I have bumped into that
listen to the radio show every singleweek and have never called in. But

(01:17):
it's folks just like yourself that reallycould help us out and find some great
restaurants out there. And that's whatwe're gonna do today because this show,
unlike any other food show out there, really belongs to you because it's all
about your dining experiences in what youthink and places that you have found,
whether there are a great restaurants.So you want a restaurant we should stay

(01:38):
away from. I want to knowabout those places on today's program. All
right, that's gonna be our topic. So holiday holidays, are people going
out for Thanksgiving? Do you dothat or do you cook at home?
You know, I wonder what thepercentage is of how many people are cooking
home compared to going out. Istill think it's a holiday that we spend

(02:00):
more at home. There are afew restaurants that are out there that do
just a fantastic job on Thanksgiving.If you know of any, call in.
And I have a feeling, andI really have a feeling at this
time of year, those restaurants thatdo do things giving them primarily a lot
of hotels will do them, butthere'll be some other local restaurants are doing

(02:20):
them as well that they're going tobe booked out quite a bit. So
if you have reservations on those particulardays, by the way, and you
decide not to go or go toanother restaurant, make sure you call that
restaurant and cancel that reservation. Thatway, they're not holding up a table.
It could be a party of eight, you know, the whole family
that's coming in and then going out, and you know, just letting people

(02:45):
sit at the door, and thosethe wait staff and the owners who are
all saying when we had that tablereserve So you don't want to do that,
just call and let them know.That way they could move it on
quite a bit. But if youhave gone out for the holidays, where
do you go? What restaurant?Where have you been going? I would
love to know. Eight eight eightfour three four sixty four sixty four is
the number on today's program. That'seight eight eight four three four sixty four

(03:10):
sixty four. And I love tohear about some of your holiday recommendations where
people should go not only for Thanksgiving, but people need to make plans into
the holiday, Like what do youhave like your office parties or family parties.
Which restaurants do you go to thereas well? So I love to
know on Today's program those places.Eight eight eight four three four sixty four

(03:34):
sixty four is the number eight eighteight four three four sixty four sixty four.
Now I know one place that wefilmed a couple of years ago and
it was really really a cool placefor the holiday season, and it's in
Salem, Massachusetts, called the HawthorneHotel. And what I really love about

(03:57):
it, first of all, thehistory of the hotel is is really unique.
It's right there on Washington Street andSalem, mass to which city,
But the whole building itself is Idon't know the date the dates back towards,
but I got to believe it's atleast two hundred years old, and
there are so many famous people thathave stayed in the hotel that make it

(04:20):
so unique. But what I reallylove it for is they do a holiday
point seta tree in the lobby andit's huge and it's gorgeous as well.
It's just a really unique place andI think that'd be great for the holidays,
especially as we're moving towards the Christmastime. And I love those places.
So you've got great hotels as well. That would be perfect because you've

(04:44):
got a lot of people coming upvisiting right for the holidays. You may
want to tell them a great placeto stay if they're not staying with you,
and that way they could go outand enjoy a great place. Eight
eight four three four sixty four sixtyfour is their number. That's eight eight
eight four three four sixty four sixtyfour. As always, this show belongs

(05:05):
to you. You are the foodcritic to praise er Zing from pizza to
gourmet. But I hope you canhelp us in this holiday season find some
great places. Whether you're gonna goout to those restaurants this year or you
want others to go out there andfind it. You know. That's that's
what we're here to do today.Eight eight eight four three four sixty four

(05:26):
sixty four. Who's gonna step upand be first on today's programm? Yeah,
I'm talking to you. Yeah.I know you got one of those
special holiday places and I want youto share it with us on the on
the show today. Eight eight eightfour three four sixty four sixty four.
Today's show is brought to you byBoston North Company. And George over at
Boston North Company. It's also JulianTJ and the great folks over there.

(05:49):
Now, Boston North Company is oneof those places that if you're a restaurant,
if you're listening to me right now, you need to think about their
services. And they have many servicesto make your life a lot easier.
Yeah, they offer credit card processing, that's just one of the things that
they do at Boston North Company.But they also offer that state of the

(06:10):
art point of sales systems for yourbusiness. And I love the ones that
are handheld because the efficiency even ina small even if it was a diner,
right, you know, diners probablysay, well, you know,
we write it on a pad.We've been doing that for one hundred years.
What if you want to kick itup a little bit and move things
on a little faster. And thenbasically, you know how you go to

(06:33):
a diner, particularly on the weekends, and there's a line out the door
till like one o'clock. What ifyou could speed that up for like five
percent, and that point of salessystem can do that for you. So
call the good folks over at BostonNorth Company. They also provide phone systems
answering service. Yeah, somebody answeryour phones for you atm machines. Credit

(06:56):
card processing, digital menu boards whichare really important, and cash, advanced
funding and gift cards are also availableat Boston North Company. And it's not
just for restaurants. All retail businessescan really benefit from their services. Boston
North Company. Please say hi toGeorge over there. They are the official

(07:17):
credit card cross processor of Wicked Bites. Come on, folks, I need
your help. I'm looking for someholiday restaurants. What are some great places
to go out? Where have youbeen in the past. Eight eight eight
four three four sixty four sixty fouris the number. That's eight eight eight
four three four sixty four sixty four. Got some open lines right now.

(07:38):
I'm waiting for you. Yeah,this show is all about you, folks.
Eight eight eight four three four sixtyfour sixty four Now. Fire Element
is on Root one North and Saugustand they have many gas fireplace options that
will make your home beautiful and cozy. It's always a great time of year
for gorgeous fire Whether you have thatold wood fireplace set doesn't work anymore,

(08:01):
or you have no fireplace at all, Fire Elements has something for you to
consider a new gas fireplace insert.They're clean, they're easy to use.
Check out the great fireplace options atfireplace showrooms Root one North in Saugust and
proudly entertain over the holidays. Fordetails, just visit their website fire element

(08:24):
dot com or just stop into theirshowroom on Root one northbound in Saugus.
I had to go in there anddo a live video from there. Their
fireplace options and their inserts are justincredible. I really love what they do
over there. You know, it'samazing to see how clean they are,
how efficient they are, how warmthose fireplaces are. And you've always you

(08:45):
probably in your homes have had thewood fireplace right and maybe you use it
all the time, and you knowhow you have that the burning smell for
a couple of days that just staysin your house after a gorgeous fire.
Well, with a gas fire,you don't have that, and you got
the beauty of the gas fire andthe heat that it pumps out is way
more efficient than burning wood. Youwould be shocked. And a lot of

(09:07):
them have remotes and some people usethat as their primary heating for certain rooms
because it will go on and off, on, off, and keep a
temperature if you would like. Andin the summertime, if you want to
keep that gas fireplace going, youcan vet it out that way. You
got the beauty of it. Andif you have no fireplace, they put
it right into the wall fire element. It's just just incredible product that they

(09:28):
offer. Those gas inserts are trulysomething exceptional. All right, come on,
folks, I'm looking for your helpon holiday restaurants and holiday places,
including hotels that'd be great to stay. Eight eight eight four three four sixty
four sixty four is the number.Let's kick things off this morning. We're
gonna go to Haveril first and we'regonna talk to Philip. Hey, Philip,

(09:50):
welcome the wickabytes. I am doingfantastic, Philip. How are you
today? So so so so well? You know, cheer up. The
sun is up right. I've hada cold, add a terrible cold.
Yeah. I've been suffering with it. Yeah, I've been suffering with it
for the last week. And myears right now we're or clogged so I

(10:13):
could barely hear. Now, doyou have a holiday restaurant for love?
How about the foe tran sate Itmeans ricenal Pho. I'm not from I've
heard of them, but I'm notreally familiar with them. Tell me about
them. It's Vietnamese and it's atthe Pleasant Valley Okay Street, the Loop

(10:35):
Okay, Oh yeah, you knowthat's uh Carol cal We did go to
the faux restaurant, didn't we inthe beginning when they opened up. It's
sort of like a Vietnamese Uh.They do noodles, I believe, and
it's like a sports bar all mixedin the one. Very different, very
very different. They're very no youknow, it's it's it's it's a beautiful
restaurant and they keep it a maculateand everything. Yeah, it's in the

(10:56):
old not driverage show spot. That'sit. That's it. Yes. Yeah.
They only went in there once andthen I says, oh, you
know, it's so different. Youknow, it took me a while to
so it's a staple of their dietis the bicycle, you know. Uh
yeah, yeah, it's uh yeah, I'm trying to remember what we had
when we were there. It waswe went there in the first week or

(11:18):
so that they were opened up,so they were still trying to get things
together and organize, and they werestill. Matter of fact, the owner
came over. He didn't know whoI was. He just came over and
he was just talking to us,and he was he was he was saying,
we're still working on getting uh theuh you know, the staff ready
and the and the wait staff andthe kitchen staff together. But I thought
that the property itself and the sizeof it, Yeah, it's really nice.

(11:45):
Yeah, it's immaculate. Yeah,but immaculate. Yeah. And I
know the dude like one Tom soupand a lot of soups there as well.
And you Tom, you Tom isgoing Yeah you could use that.
We got a cold, right y, Yeah that will help you out.
Yeah, yeah, I'm as good. They have the pad tie there,
you pad tied there, and theyhave whole other types of appetizers you can

(12:07):
get to have the freshping rolls.Yeah everything. Yep. It's called faux
City. It's right at the loopof mathun right next to the movie there.
That's it. Got it all,Philip, Thank you very much for
your phone call. Feel better,my friend, I thank you. That's
that. Run over to oh,good friend of mine Bob from lend Hey
Bob, good morning, good morning. You would be the perfect person to

(12:33):
talk about holiday restaurants and hotels,wouldn't you, Well, thank you,
sir. I just so happen tohave one for you, So I doubt
it very seriously. They have anymore reservations available for this Thanksgiving, but
I will be taking my mom toenjoy Thanksgiving dinner at the buffet that served

(12:56):
up at the Marina Wharf in Revere, Okay. The family run restaurant does
an amazing job there. It's justabsolutely incredible. And what are they It's
a buffet, you're saying for Thanksgiving? Yes, yeah, yes, it's
a buffet. You They cover upfresh turkey for you and there's you know,

(13:20):
all the typical fixings including bustle sproutsand amazing desserts, and it's just
it's just an amazing experience. Allof the food there is terrific. Yeah,
And they've been around for like manymany years, many many years.
And again it's a family owned andoperated business, and the family takes quite

(13:41):
a bit of passion in what itis that they deliver to their patrons.
M h. Yeah. And ofcourse you got that beautiful view. And
when you're doing Thanksgiving dinner, whichis always in the afternoon, you're gonna
be able to enjoy a great viewof the Marina. Yes, yes,
located right here. I believe it'snorth Shore Road in Revere. Yeah,

(14:03):
and I have one more for you, non non holiday relating, but all
right, let me just tell everybody. Let me just tell everybody quickly.
That's the Marina Restaurant and Bar atthe Wharf in Revere on north Shore Boulevard,
and to find out if they haveany reservations open for the Thanksgiving buffet.
And I've just checked their Facebook pagedoesn't really mention it. You could

(14:24):
call them at seven eight one sixnine thirty seven ninety eight. That's seven
eight one six thirty seven ninety eight. All right, your second restaurant,
the second restaurant I'm going to recommend, not necessarily for the holidays, but
just for whenever. I had asurprise the other day. You know,
our mutual friend Ryan mulherin Lenny's northShore Eats, Well, a question came

(14:50):
up on the site, what doyou recommend for the best ribs on the
north Shore? And he had actuallyreferenced Champion and some peabety And I never
ever knew Scott that Champions served upribs. Yeah, yeah, I went
there the other day and I triedit out. They have amazing ribs at

(15:11):
Champions and Peabody. Hm. Wow. You know they have the new owners
that came in about six months ago. I wonder if they brought that in
with them or I always go inthere and I don't even bother looking at
the menu because I know I'm goingto get some deviation of their steak tips,
because their steak tips are really good. Are There's steak tips and cheese
sandwich is amazing too. Yeah,there's steak tips are also amazing. But

(15:39):
I believe that the people that tookit over, I think one of them
was the chef himself, So maybeit's always been on there. I know
they did a couple of different items. They did some type of oh like
a lollipop chicken. They did acouple of different items when I was there
a couple of years ago. So, but I always go right back to

(16:00):
the steak tips. Yeah, thesteak tips are amazing, but you know,
my preference steak tips in that inthat area. Yeah. Is our
friends over at Lazy Dog, Yeahyeah, yeah, Chris Pike's place.
Yeah, he does a fantastic jobthere as well. Yeah, but yeah,
I'd never thought of them for ribs, and I'll have to go in

(16:21):
and try try him. The onlyproblem with Champions is it could be hard
to get in because as soon asthey open up for lunch, there's a
line that forms out and it fillsup quickly. Well, as ROLP.
Disney said, you build it andthey will come. Yeah, they come,
they come, Yeah they do.All right, Bob, Happy holidays,
same back at you. All right, thanks, thanks calling in this

(16:42):
morning. All right, great recommendations. I want to say hi to a
good buddy of mine, John Cohane. He's watching us down in Florida this
morning on our Facebook feed Wickedbites TVon Facebook. That's where we stream of
the radio show live each and everySunday morning. So hey John, and
say hi to Janet for us.I miss you guys. We're gonna get

(17:03):
down to Florida, I know sometime in March. Maybe we'll catch up.
We're gonna be in Orlando and thenwe're heading down to Sarasota, so
maybe we'll catch up and we'll sayhi to you. And we were in
Naples last year, but it wastake a whirldwind when we were in that
area, in that Fort Lauderdale areaof the Fort Myers area. Also a
recommendation for a great holiday restaurant isKen's Steakhouse in framing Him on Route nine

(17:25):
that comes to us from kiot Allright, eight eight eight four three four
sixty four sixty four. Back tothe phone calls, we go, Let's
go to Marie in winter pay Marie, hello, Hello, I'm sorry,
I have a complaint. Yes,yep, the vormo westernt in winter yep,
okay, I was still Oh didthe February holiday okay? I ordered

(17:52):
and the grown in my favorite cocktail, yeah yep, and they had pieces
of fruit in it and that wasvery annoying. And then being an almost
a vegetarian, I thought it broccolilobby yep. I had a heavy knife.
I could not cut it at all. But my friend who was with

(18:18):
me, he enjoyed. And theItalian pasta dish, and being a Italion
I don't need pasta. So that'smy complaint. Time. I hope your
father is doing well. He isdoing well. He really is all right,
Marie, Thank you very much.And I would go back and try
that restaurant again. I think it'sabsolute sensation. I love it. I
really, I really did. Thankyou very much for your phone call.

(18:41):
All right, my name is ScottWhitley and this is Wicked Bites on this
a Sunday morning again. The televisionshow is Wicked Bites TV. Saurday brings
at nine thirty NSSEN yesterday. Ifyou caught our show, and I know
there's gonna be an encore presentation iseither Monday or Tuesday at two pm.
I forgot exactly when. And Leeand I were at the Golf Lounge eighteen

(19:04):
and Pebty in the North Shore Malland talk about just I'm a golfer,
so I do like doing virtual golfand the fact that they got like I
think eight bays. Maybe they havemore than that that you could set up
and there's leagues as you could joinand stuff like that, and you don't
have to be a serious golfer todo it because they even have like almost

(19:26):
fun house golf courses at the sametime, so everybody could take party and
just have fun. But what's socool about Golf Lounge eighteen is they have
some great food there and they alsohas certain great drinks in a fun atmosphere,
so if you missed that episode,check it out on Monday or Tuesday.
And the best thing to do justset your DVR to Wickbites TV Saturday

(19:48):
mornings at nine thirty. That wayyou don't miss a single episode and there's
so much fun and weren't putting ittogether. Next week, I'm going to
take you to the Agon Diner inRaleigh. Yeah, yeah, I talk
about a famous diner. You knowabout them for the breakfast food and that
upside down chicken pot pie, Butthey turn out some great cakes and pies

(20:08):
there as well, So you're goingto see that coming up next Saturday morning
at nine thirty on Nessen And ofcourse on Saturday nights here we got Wicked
Bites at night every Saturday night.And next week I'm going to talk to
the folks over at fire Element becausenext Saturday is Small Business Saturday, and

(20:29):
I'm going to invite the folks fromfire Element in Saugust to talk about their
fireplace and that introt the options thatthey have there because I just find it
so unique and just a great wayto you to heat your home and beautify
at the same time. And I'malso going to invite the folks over from
Bedrooms, which is also on Rootone, this time Southbound and Peebty.
Now Bedrooms is one of the mostunique places I think I've ever seen.

(20:55):
It's on Root one again Southbound andPeebty and they specialize in solid hardwood furniture
for the nursery for kids in dealtrooms. Bedrooms has a huge selections of
bunk beds and trundle beds uh andall types of nursery items that are that
are just you can put your nameto it. You know, they're that

(21:15):
great. And your grandparents out there. I was babysitting last night. We
had all the grandkids over last night. We had all four of them last
night, so I can get toomuch sleep. But it wasn't It wasn't
as bad as I thought with itwith most of them being under three years
of age. It was Yeah,they were running around last night uh and

(21:36):
having fun and then then they didn'twant to leave this morning. But grandparents,
if you want to make your grandkidsand give them put them a smile
on their face, head over toBedrooms in Pvty and take a look at
their bunk beds. They are likecastles. They could be race cars.

(21:57):
Uh. You know multi floor experiencescovered. What were these when we were
kids. They just incredible, incredibleto see what they have done and how
unique they store their items. Soyou know how you need a bed,
they need a dress, or youneed this and that. Some of their
bunk beds have storage either underneath thebed or storage going up the stairs to

(22:22):
the second bed. In the drawersare the steps. So it's really unique
to see their products. And ofcourse over at bedrooms, they have a
huge line assertive eye comfort and perfectsleeper mattresses along with adjustable bases. Bedrooms
root One South and Pvty. Theyhave zero percent financing and they offer delivery

(22:45):
and set up services as well.Bedrooms. Bring your entire family there,
bring the grandkids there too. It'salmost like a it's almost like going out
into like a playground. Some oftheir bedrooms for the kids, they'll love
it. Bedrooms were at One Southin PbD. All right, let me
take a quick break here. We'regonna come back after the news. The

(23:07):
topic today. If you can helpme out, and I really would appreciate
it. I'm looking for great holidayrestaurants and they could be restaurants and they
could even be hotels. Because alot of people come in for the holidays
to visit the family. Where shouldthey go? And I know where.
It's getting late for Thanksgiving, butyou might be able to get some reservations

(23:30):
still for Thanksgiving Day, or youmay be able to get them for the
holiday season that's coming on us.So where are those great restaurants? Where
are those great hotels? That isthe topic on today's program. My name
is Scott Whitley and this is WickedBites Radio. Yeah, hey, this

(23:56):
Wicked Bites. My name is ScottWhitley. On this Saturday morning, and
I should say Sunday morning, startingthe weekend all over again, Sunday morning,
ten to twelve right here on WickedBytes Radio. Brought to you in
part by the China Blossom Root onetwenty five in North Andover. They are
the critics choice for the best Chinesecuisine north of Boston. Were also brought
to you in part by Northeastern Fenceand Supply Company and my good buddy Mike

(24:18):
Paine. They make facing for yourkids, dogs and ugly neighbors. And
they got a great display outside soyou can see all these decor defenses that
they offer. They're a root oneNorthbound in Saugust. Northeastern Fence and Supply
Company and another big sponsor of ours, and we want to welcome them to
the program and helping bring Wicked Bytesradio and TV making it all possible is

(24:42):
a Boston North company. They supplyall of your I would say, a
lot of your needs for your restaurantsand retail businesses, from credit card processing,
the menu boards, and just aboutanything else you could think of.
Then they seem to do it marketyou will do it, Boston North compan
Good folks over there are Okay,I'm going to get back to the phone

(25:03):
calls in just a second. Today'stopic is we're looking for great holiday restaurants
and holiday hotels and I want toopen it up just a little bit more.
And I was just thinking about thisbutchers, because especially the holidays,
people are looking for great butchers.You know, family's coming over, right,

(25:26):
and you want to impress them.What is a great butcher shop out
there? Eight eight eight four threefours sixty four sixty four is our number.
That's eight eight eight four three foursixty four sixty four. Again,
Carol's going to take your name andaddress off air, because every hour we
do award some dinner gifts to thisto what callers other gift cards. I

(25:47):
can use them for lunch at dinnerand to area restaurants, So I enter
into that that prize as well.So restaurants for the holidays. I'm looking
for hotels for the holidays. Andgreat butcher shops. All three topics on
today's program eight eight eight four threefour sixty four sixty four. Let's go

(26:07):
to Sagas and Bob next. Hey, Bob, welcome to Wicked Bites.
Thank you. Yeah, I livein Sagas and you have the restaurant.
Yeah, yep, great. TheThanksgiving they give they give you a good
selection if you don't like turkey.Yeah. The Continental Restaurant, it used
to be part of the Angelicas inMiddleton when they were open. Uh,

(26:30):
talk about a you know, heritagerestaurant. I I can't imagine Route one
if they ever closed, what itwould ever be like without them? Yeah,
yeah, I was thinking back inthe days. The butcher shop Hill
Top, Oh, I know,I know, I know. And the
Continental. Uh, they're famous forpassing around food before you even eat.

(26:53):
They still do those popovers, Yeah, pop overs, and they passed they
cut on the appetitite the appetizer,come around with one other I ve too.
But it's nice and comfortable in there. It's a nice atmosphere and the
food's really good there. Yeah,so you could go in on Thanksgiving and
they have turkey, or you couldor they have a I don't know if

(27:15):
they have a limited A lot ofrestaurants have a limited menu on on holidays.
But they also they do prime ribthere as well. I have a
feeling that might be happening on theholidays as well. Yeah, so the
Cone they have one specials really goodtoo. Connell, the Route one northbound
in Saugus. It's it's it's it'sa restaurant. You got to go out
and try great. All right,thank you very much, Bob for your

(27:40):
phone call. We're gonna go nowto uh, let's say, we're going
to go to I'm Vinnie and Fremont, New Hampshire. Next. Hey,
Vinnie, welcome to Wicked Bites Radio. Thank you. My recommendation for butcher
is going to be brown, Brownand Buttonnicks Meats. They're on Root thirty

(28:03):
eight in drake It, Massachusetts.I've been going there over twenty years.
They're phenomenal. H and you said, where was it again with town?
Drake it drake it drake it inMassachusetts? Yeah. What makes them such
a great butcher for you? Theycut anything you need exactly. How it

(28:26):
is that every season they put outmarinades if you want to marinate something,
or or all different types of stuff. They make, homemade pies they make
I mean, you name it.They got it from you know, soap
to the nuts. Yeah, andthey know their customers by name. Oh

(28:47):
yeah, oh yeah, it's likeyou know, they've been there forever.
And like they said, they justif you need something special. I mean,
there's not plenty places you can getslab bacon cut to order. Oh
no, they have it right there. Oh man, it's unbelievable. Yeah,
you know when they cut it,because they could cut it to the

(29:07):
thickness. It's a little thicker thanthe normal bacon you're going to get in
the package. Yea. And yeah, it is so much better, it
really is, especially if they ifthey marinate it with like a little a
little bit of a maple sauce ontop of it. Don't need to heat
it up. It's just it's justperfect. Yeah. I want to go
cook some now. Yeah, yeah, I'm thinking the same thing. It'll

(29:30):
make. It'll make a great sandwichlater on. When that does that bacon
anything, it's fantastic. I loveBLTs and it is the best thing for
BLTs, you know. I meanI make homemade baked beans. I fry
that up and put it in withthe baked beans. Yeah, it's you
can't beat it, no beat it. No. That that that I think

(29:51):
really gives it that kick when youput that in there. And yep,
and that's my recommendation for butchers.I mean, I mean one of them,
for which twenty is all right brownand buttnick a Meach which is in
drake It. And I see thatthe Thanksgiving hours are Monday and Tuesday are
going to be open from ten tosix pm, Wednesday from ten to five,
and of course they're closed on Thursdayand Friday this week. So get

(30:17):
in there, get in there andget your order. In a lot of
these butchers, it might be toolate to order some of them, you
know, bring in turkeys, uh, but they're probably like special orders.
It may be too late for alot of these places. But they got
ross and stuff like that as well. It's always worth calling and finding out
right, yeah, all right,you need and if you don't know how

(30:38):
to cook, they'll tell you exactly. They give you instructions or how to
perfect you know. That's what Ithink a great butcher is all about.
When you go to the supermarkets,you get people that you know, cut
the meat, but they don't becauseof the amount of customers that they go
through, they don't have that individualtouch of the customer. With a they

(31:00):
could get feedback from the customer,you know, they give them advice and
the customer will come in and sayI took your advice and here's how I
improved it or here's how great itwas. And then they could pass that
knowledge on to others. And that'swhy I love at least the small butchers.
They're they're just great, not wealthof knowledge as well. Yeah,
absolutely all right, Vinnie, thankyou very much for your phone call.

(31:22):
Thank you all right again. It'scalled Brown and Buttnicks meets and I have
them. I see them. Getthe address for you, seventeen ninety four
Bridge Street, drake It. Seventeenninety four Bridge Street in drake It again.
They're open tomorrow. They'll be openfrom ten to six and same thing

(31:42):
for Tuesday Wednesday ten to five,and of course they're closed on Friday.
On Thursday and Friday this week.But if you've got a great butcher out
there, I want to know where'sa great place. Eight four three four
sixty four sixty four. That isthe number on Wicked Bites Radio. We're
also looking for holiday restaurants as welland hotels. And I was thinking a

(32:07):
really special place for the holidays,and not only the food is really out
of this world I loved first ofall. I love the landscaping during the
summertime. But a real special placeI think for the holidays is the Bedford
Village in in Bedford, New Hampshire. It is set on like a ten

(32:29):
acres of property in southern New Hampshireand it's right outside of Manchester, I
mean right across the river. You'rein Bedford, New Hampshire, and you
see this boutique hotel and I don'tknow how many rooms that they have.
They've actually expanded it. They hadthe original hotel and that's where they do

(32:52):
a lot of weddings and functions there. I know when the primaries they are
coming up, you know next year. I have a feeling that they're going
to be involved hosting something. Imean, it seems like they're always on
national television because they're one party oranother is using their their their hotel and
their function rooms to host their events. But it's such a special, special

(33:16):
place. The food at the restaurantis just outstanding. You don't have to
stay to enjoy the restaurant. Theyhave won their DiRoNA Award, they are
a four Diamond award winner multiple times. Trip Advisor, They've they've they've just
gotten so many awards for their food. The last time I was in there,

(33:37):
I think we had a scollar edition. I can't remember if that was
a because this is going back aboutfour four years ago. I can't remember
that was an appetizer or the entree, but they were some of the best
scops I've ever had. The waythey they cooked them and then they topped
them with something I just can't remember, but it was just so so good.

(34:00):
The restaurant itself and then the rooms. Now again, there's two sides
of the the the hotel I stayedwith my wife. On the newer side,
we want I think it's called theGrand side at the Bedford Village in
and a lot of the rooms,if not all the rooms have fireplaces,

(34:22):
yeah, built in the wall.Just gorgeous. The whole property. They
have the pool and I know comesometimes in January they do like a like
an ice bar outside and the lightout all up. But I think it's
perfect the holidays. I should definitelycheck them out, make some reservations there,

(34:43):
whether you want to stay a specialnight out the Bedford Village in in
Bedford, New Hampshire, I wouldhighly recommend as just a fantastic place to
go out and visit. All right. Restaurante Lucia is located in Winchester at
five dash thirteen Mount Vernon Street andwind Chester. That's going to find a
Felipo. Felipo Frattaroli and his restaurant. I love and I think this is

(35:07):
a great I always come to holidays. We always try to use one of
his restaurants to celebrate the holidays,whether it's for family. We used to
do it for the family for yearsand years and years. Now that the
family is split off in so manydifferent fractions, right, everybody has kids,
and everybody has you know, youknow, grandparents and step parents and

(35:27):
all that type of stuff. Wherethey were all, we're all fractured now,
so we never could go out onthose like Christmas Eve. We used
to do Christmas Eve at Felipo's inBoston, and we've done it at Lucia's.
I would recommend this restaurant highly.It's located at five Dash Thirteam out
Vernon Street in Winchester. Their food, of course, is authentic Italian food.
I love the atmosphere inside. There'stwo dishes I want you to try,

(35:53):
but there's so many more, butthese are the two I always get.
You know, it's just hard,you know, the change when you
find something you really really love,it's just so hard to deviate from it.
They have a veal parmesan. Firstof all, I judge all Italian
restaurants by the veal parmesan. Theymake their own sauce right there. Some
people may call it gravy. Icall it sauce, and you could see

(36:13):
the difference. That's step one.I then for me, I have them
kick it up with a thin layerof eggplant on top. Oh, it's
just out of this world. Anotherone of my favorites is there sixteen ouch
long veal chop served on a bone. It is a head turner and it
is so so good. Restaurante Luchia, five Dash thirteen Mount Vernon Street in

(36:37):
Winchester. Please check them out.Say hi to Felipo forrit Rollie for us.
You're gonna love it. You're gonnalove it. You're probably gonna see
me there because I you know,I do spend some time with some friends
in that area, and we willalways stop in Restaurante Lucia, either for
a drink or for dinner. Wereally do love it all right, back
to the phone calls, we go. Let's go to Dave in Portsmouth.

(36:58):
Hey, Dave, welcome the Wicked. Thank Scott. How are you doing
today, buddy? I'm good.Hey, happy Thanksgiving early to you.
Thank you, my friend. SoI have a great I have two.
I have two great butchers up inthe Portsmouth area. Perfect. The first
one is actually in Kittery One.It's called Carl's Meats and they are a

(37:22):
full service butcher job. They there'snothing that they can't do. Man,
they are the most It's a greatplace. It's always busy, there's always
a line there pretty much. Theyalso make really good sandwiches and stuff,
and it's just a phenomenal place.They have a deli section there too.
Their their traditional butcher section there,all the different kinds of you know,

(37:47):
day cuts, chicken, pork,it's just the best. And they also
do their own steak tips and chickentips there, uh, and chicken thye
and chicken breast. It's it's thebest. Yeah. Yeah, I have
noticed a lot of butchers now aregetting into more of making sandwiches as well

(38:08):
and expanding their businesses that way.And of course they got such great cuts
of meat in there, and theyfresh cut it right there. These places
starting to get lines forming out thedoors as soon as they open up.
For that point, yeah, it'strue, it's true. And and they
they do special orders there, holidayorders. It's just a and they've been

(38:30):
there since the forties. That excthey've been in kidderies since the forties.
I don't think they've been in theexact same building since the forties. But
they're really very If you ever,if you had any of your listening audience,
I'm sure they've they already know it. If they're on the sea coast
of New Hampshire, southern Maine,they priority know Carls. And the other
place is called Joe's Meat Shop inNorthampton. It's it's it's a smaller butcher

(38:57):
job and their focuses on more onsandwiches, I guess, and soups and
stuff like that, but they definitelyhave a traditional butcher shop there. They
actually grind the beef, grinding thehamburg for a restaurant that you've that you've
reviewed it in in in Hampton.I'm trying to think of which one could

(39:22):
No, it might be the go, but I'm thinking it's the Airline.
Oh, the Airfield Cafethampton. Theymake I think they grind the Hamburg for
this place there. And it's ait's a great and it's fairly Both of
these places are you know, traditionalfamily owned just uh just really good places
to patronize. They both you can'tlose it either one. I will say

(39:45):
that Carl's has a bigger selection oflike Joe's is pretty much beef cuts and
stuff like that, and and Carl'sis you know, the whole spectrum of
me, know what I mean.Okay, Well, I would go to
either one of them anytime without ahesitation. All right, Dave, thank

(40:06):
you very much for your phone call. Let me run those recommendations down.
I got Joe's Meat Shop which islocated at two two nine Atlantic Avenue in
Northampton. And then we have Carl'smeet Market which is at twenty five State
Road and Kittery, Maine. Twogreat butchers for any time of the year,
not just the holidays. Thank youvery much for your phone call,

(40:30):
John and Lowell. I see youthere. Let me just take a quick
break. We'll come back with yourphone call. You're listening to Wicked Bytes
Radio on this Sunday morning. Getready for Thanksgiving? Everybody getting hungry?
Oh yeah, good, we've doneour job. It's awesome. Wickedvice Radio.
Is Scott Willy reminding you you canalways put that diet off till tomorrow.

(40:52):
Wicked Bytes Radio making Sunday mornings greatagain. Yeah, that's for sure,
Sunday morning great again. Yeah weknow that because it's all sunny outside
right now. Just a couple ofdays to Thanksgiving, and that's our topic
today. We're looking for great butchers. We're also looking for great restaurants and
hotels for the holidays on today's program. Our number fee to call is eight

(41:15):
eight eight four three four sixty foursixty four. I'm gonna go back to
the phone calls right now, andas promised, we're gonna bring on John
from Long Hey, John, welcomethe Wicked Bites. Hey. How you
doing. I'm doing excellent, John. Yeah, somebody called in this place
already, but I'm gonna tell agood little shout out for that's all right.
Brown and button, Yeah yeah,Brown and butt year and Draken yep.

(41:38):
This time of the year I likeabout it is I have the boiled
dinner with the pressure cook there right, go and get my smoke shoulder and
the spinach and dependentives and I putit all one together, and I have
a nice boiled dinner. And thedisplay case when you walk in, you
get all your hamburger and your steaktips and the different sized steaks and they'll

(42:05):
they'll cut it up for you.And also the I go there because I
get the blue Seal KEBOTSI. Youcan't find that to too many places,
you know, the blue Seal CABOTSIright, yep, yeah, and uh
it's it does sound like a greatplace. Yeah, it's had a strip

(42:27):
ball, you know, thirty eightgoing to its Telham you'll see it and
it's on the left hand side.You go in there. There's a lounge
there in a breakfast place. Butit's a small store, but it's got
quite a bit of stuff in there, chicken pies, beef pies and all
that, and so yeah, Iget my steak and my hamburg there.

(42:49):
Yeah. Well, you know alot of these butchers too, and I
don't know if they do it.I'll ask you. You probably have seen
it. Uh. They grind theirown meats, which which is sometimes you
like a cut above because they useit from the scrappings of some of the
higher grade products that they use,so you get a higher grade of hamburger
me But sometimes they'll they'll add stuffto it, so they have specialty burgers

(43:10):
already made for all you could dois throw them up on the grill or
cook them in a pan. Yeah, I liked about it. I tried
make a basket steak for that.I can't. I can't give them a
good shout. Ont I have togo to the you know, go here
and get the get the steaks.Yea flavor for a market basket. For

(43:35):
some reason, they don't even thehamburger. I don't know. It seems
like you know a different world whenyou go there. Isn't there's but even
like with cuts of meat. Now, I was lucky my wife brought brought
home a couple of weeks ago somemeat from market basket. It was,
it was sensational. I was.It was really shocked how good it was.

(43:57):
But then you go to a butcherlike Alpine Butcher in Lowell, and
you see their steaks there, particularlythe rivi, and you could see it's
just a cut above it's yeah,but you can pay for it. I
mean that's the thing. But youcould see the marbling and the marbling is
that the whitish pinkish color inside themeat, and that's the fat that breaks

(44:17):
down inside and gives it all theflavor. You know, market basket and
I can't imagine I'm gonna get thethose expensive cuts because that's not what they
do. But you go to abutcher and especially like like Brown and Buttonnicks
Meats and Drake it, you knowthey're gonna get those better quality cuts of
steaks. But you can pay forit. But it's worth it. Yeah,

(44:39):
I don't mind paying paying for it. You know, Like I said,
the steaks that Baca best and havewell, no good luck with it
doesn't have a bunch of a tasteto it. Yeah, yeah, I've
been lucky, but you know,again, it could be my market basket
as well. I think they dosome great products there, but yeah,
they're not going to bet a butchera real butcher shop. They just turned

(45:01):
out some great, great, greatproduct. All right, John, thank
you very much for your phone call. Again, that's a second recommendation for
Brown and Buttonicks Meats at seventeen ninetyfour Bridge Street and drake it. They
sound like they really got it goingon over there. All right. If
you're in a mood for a pizzatoday, go over and see my buddy
Rick Low. Rick Low is atTremezo Pizzaia, which is on Route one

(45:23):
nine in Wilmington. They turn outsome great pizzas there. Their dough is
produced by their own bakery. Yeahthey got their own bakery. I bet
you didn't know that, Yeah,Josie's Bakery. They produced their meats for
the for the pizza, their theirdough for the pizza shop, and then
their sauce. It takes six hourspreparing. That is a meat sauce base
and they swoop out all the meat, but it's that slow cooked meat just

(45:47):
gets in all that flavor and that'swhat they use to get it going.
So if you are looking for thebest pizza how available at a pizza shop,
Tremeza Pizzeria is probably gonna fit thatbill for you. Room in Wilmington,
they'll shoot the chicken wings and dinnersand mandibles and so much more and
great desserts do because they got abakery that sends their their products over Tremezzo

(46:09):
Pizzeria in Wilmington. All right,quick break here for the news. You're
listening to Wicked Bites. Hey,welcome back in everybody. My name is
Scott whiley end. This is WickedBites Radio on this Sunday morning, and

(46:31):
we have our winners from the firsthour or our winter from the first hour,
and we're gonna do it all overagain again. Wicked Bites is here
every single Sunday between ten and twelve. This is where we let you be
the food critic. The praisers ain'tfrom five stars to dive bars. That's
how the show has worked for almostfifty years now, being America's second longest

(46:52):
continuing the radio show other than theGrand Old Operay. Wicked Bytes Radio here
on WRKO Sunday mornings ten to well. Topic today, however, is it's
the holiday season, right so I'mlooking for great places for holiday dining,
whether it's for Thanksgiving or the holidaysthat are coming up. I'm also looking

(47:14):
for great hotels because a lot ofpeople have family coming in and you're trying
to say, you know, ifthey're not staying with you and they want
to stay somewhere, would be agreat hotel, you know, for them
to stay at and where they couldenjoy the holidays and experience a little bit
of New England. And the thirdtopic is, and I think this is

(47:34):
really going to be a big topicthis hour as well. I'm looking for
great quality butchers. And we've hadseveral recommended already on the radio show.
And I would like to know whereyour favorite butcher is and why do you
go there? What do they dothat's so unique. A lot of butcher
shops will do turkeys for Thanksgiving.I have a feeling at this point that

(47:58):
probably already sold that because they probablyonly do so many, but that's okay.
They do A surloin is starting toreally take off for the holidays,
even Thanksgiving. The tender loins arejust phenomenal. They really seem to be
taking off a lot of people aredoing it. Not only for you know,
a lot of people are for Christmas. But now I talked to a

(48:21):
butcher not too long ago, andthey said, we're seeing really an insurgence
into Thanksgiving. People are getting theturkey, but they're also doing the tender
loins as well for the family thatcomes over because they wanted something special.
So if you got a great butcher, you got a great restaurant, you
got a great hotel for the holidays, that's the topic. Eight eight eight

(48:42):
four three four sixty four sixty fouris the number to call again. Carol's
going to take your name and addressoff air, because that's how we do
award our dinner gift card, andwe got a gift card we're going to
be awarding to a phenomenal restaurant toa caller last hour. I got to
take my wife here. Been sayingthat for about three weeks now and just
haven't had the opportunity. We wereaway on vacation, we got back and

(49:06):
just catching up. But we're gonnamake it a point in the next couple
of weeks to get here ourselves.It's called Bobby's c Restaurantay, it's located
in Malden and it's a fifty dollarsgift card and we're gonna send that to
is it Bob and Saugust, Carol, Bob and Saugus. So congratulations.
I know you're gonna love, love, love this restaurant. All right for

(49:29):
the rest of you, got openlines now untill twelve noon today and we'll
be getting out another gift card toa great restaurant to one of our callers.
Eight eight eight four three four sixtyfour sixty four is our number.
That's eight eight eight four three foursixty four sixty four. Let's kick things
off this hour and we're gonna dothat by going to George. And George

(49:52):
is calling us from Salem, NewHampshire. Hey, George, welcome to
the Wick of Heights Hall. Wedoing today, I'm doing excellent. I
have I have a little family restaurantbutcher shop in Wilmington, Math where I
grew up. It's called Elias Markets. When it comes to Turkey time,

(50:13):
they must sell three hundred turkeys.You can't even get in the pocking lot.
They have to park across the streetat the train depot. They have
all the butchers, auto marinated meats. They have homemade oars on your trays,
uncooked. They take them home andcook them. It's just phenomenal.
It's a great place. The nameof it again around Elias E L I

(50:36):
A s. Elias Country Store,got it okay, not now now I
see it okay, yep, EliasCountry Middle Yep. They have great meats.
Like I said, they sell aton of turkeys, a ton of
roast beef, prime ribs. They'vebeen around since the early twenties or thirties.
You used to be called Bucks store, but the Elis took it,

(50:59):
took it over a long time ago. But they have great meats. A
little place, but they got greateverything. Yeah, I'm just looking at
their Facebook. This is for Alia'sCountry Store again in Wilmington. They said
tomorrow and this they just posted fourminutes ago, so this is fresh off
the press. Don't forget tomorrow.Monday is the last day to order side

(51:19):
dishes advertisers in advance of Thanksgiving,so they still have time to do the
side dishes for you there so andthat's important to get a great side dish.
But it's really worth going to allright. It's called Elias Country Store.
Yep. I used to live inWilmington. It was a half a

(51:39):
mile from my house, so Iused to gut it out on the every
day shrimps I was a kid.They got great meats, great food,
everything all right? And how longhave they been around? It originally shot
it in the twenties with the Buckfamily and one of the presidents who were
there. I forget which one toget off the train. The train keep

(52:00):
is deepots right next to the store. But it's been around for sixty seventy
years more. Wow. Yeah,I just love these these places that have
the heritage that they just a yearafter year of just serving the community.
And you know that's why they're stillaround. Yeah. You know you can't

(52:21):
get any of the thanks Yeah,you can't get any of thanksgiving up Christmas.
Yeah. Well, and that's asign of a great place. And
again the tradition is now a traditionfor everybody. Elia's Country Store Again.
It's like located at three eighty oneMiddlesex Ave in Wilmington. Uh, George,
thank you very much for your phonecall. Great recommendation for Alias and
again tomorrow. According to their Facebookpage, and they just posted a couple

(52:44):
of moments ago as the last dayto order side dishes and appetisers in advance
of Thanksgiving. All let's go toLynn next and we're going to talk with
Eric k. Eric. Welcome tothe Wicked Bites. Thank you, thank
you for taking my call, Redshaw, thank you. The butcher shop I
would recommend is Savonars and Cambridge andthey got everything in there is excellent.

(53:07):
And the dock and the stakes andmarvels and uh and the chicken is terrific.
Uh Savonars. And do they dotheir own like marinated like a lot
of these these these shops, theydo their own marinated meats? Do they

(53:28):
do that as well? Yes?Yes, And and you can get anything
your one uh the day to orderit and uh and they get it for
it. And the reason why itmakes it so unique too is before I
get in there, I heard JulieChilds used to get her meats in there,
and I said to myself, Igotta try this place and I'll tell

(53:51):
you you throw those steaks from thegrill and that grows smiling. Yeah.
Well, when you get a greatcut, When you get a great cut,
all you need is salt and pepper. Nothing more right. Oh absolutely,
yea yeah, and it's a veryvery good, very good place.
Yeah. And uh oh okay,I'm just looking this. I'm just looking
up their faceboark. It says apremium butcher shop and market in Boston,

(54:14):
Cambridge, Julia Child's first butcher inAmerica. Now, I don't know did
Julia Child's actually work there. Iknow you said she went there, and
I wonder if she worked there.Yeah, I don't know if she worked
there, but I know she wentthere and I bought all our meats there
and yeah, and that's why itmade it so unique to me. And

(54:35):
that's why I went there and Iwasn't disappointed. Excellent, excellent stuff over
there. Yeah, Savage all right, savon Ors got it. Thanks for
the recommendations on ninety two Kirkland Streetin Cambridge, Savonors, which does sound
like a great spot. Eric,Thank you very much for your phone call.
Eight eight eight four three four sixtyfour sixty four is our number here

(54:58):
to Wicked by Its Radio looking forgreat butcher's restaurants for the holidays and hotels
if you could help me out withthat as well for the holiday season.
Eight eight eight four three four sixtyfour sixty four if you're in the mood
for a great prime rib. AndI don't know if they're open for Thanksgving,
we'll we'll see if I find out. The Phoenician Restaurant in Haverol would
be a great place to enjoy theholiday season. I could tell you that

(55:22):
I love the Phoenician Restaurant. Thefood, of course, is spot on
all the time. Their prime royis just out of this world. It
is so so good. I probablyjust go with the primary every time I'm
in there. My wife wife lovestheir big stuff shrimp because it has that
walnut stuffing that they're noted for andfamous for. It's so good. That

(55:45):
walnut stuff is also on their threepound big stuff lobster. The Phoenician Restaurant,
they're only open for dinner. Theyopen up at two pm today,
and I would recommend this restaurant ifyou want a great prime rib or some
great food, this is the placeto go. And they're doing a lot
of comedy. You know, LennyClark was there the other day. UH
have feeling was probably sold out intheir function room as well. All right,

(56:07):
let's go up to the phone calls. Let's go back to Chris now,
and Chris is calling us some stone. Hey, Chris, welcome the
wicka bites hey. Always a pleasure, No, it's my pleasure. I
happen to be cooking as we speak. But two I have a u a
butcher shop is the Farmland in Wakefield. It's close to home, which is

(56:30):
part of the attraction. But they'llthey'll give you anything you want, any
selection if you and they can orderstuff if you give them a day's notice
they can get it in there.Very very nice people been going there for
a long time. And I knowyou're a north shore guy. Yes.
The Boatport up in Gloucester focabulous hotelthat's just right on the water, and

(56:52):
the restaurant has gotten better and bettereach time I've gone, really really nice
Boston class hotel and without all thetraffic, really nice spot. I don't
have a rest I don't have arestaurant for the holidays because we typically either
go to family or host But thosetwo, the Farmland and the boat put

(57:13):
great. You can't go wrong.Yeah, and that hotel I know it's
it's located right in the water andyou can say, why do you want
to go this time of year.But this is the best time here if
you ask me, you're not fightingthe crowds. Yeah, and it's still
the ocean is beautiful. It's stillcold to go in in July. So
what's the difference, right, It'sit is beautiful up there, and in
the rooms are a lot cheaper thistime of year too, So there you

(57:36):
go. Yeah, oh much muchcheaper of this time of year. Yeah,
because there's a lot less demand.But it is. It's a beautiful
hotel. I know that they havea restaurant in there that has had quite
a few recommendations on the radio showthroughout the years. The raw bar is
a big get. Not so muchwith me. I'm not an oyster guy.
I'm not either. I don't getit. It's for me. It's

(57:59):
more like bait and I don't wantto eat bakes. No, No,
I'm with you. But I havea great Thanksgiving Thank you very much for
your phone call. But you know, I say that and someone's gonna say
you're nots you know, it's justa phenomenal, But not for me.
I just just just not a bigfan of it, all right. The
Farmland was another place that he recommended. Butcher Shop I'm going to give you

(58:22):
that information at four fifteen Main Streetand Wakefield at the Farmland. That's the
butcher shop that he recommended. Let'sgo to Mathuin next and we're going to
talk with Philip Hey. Philip,welcome to the wicka bites. Hi Scott,
how are you excellent? Happy Thanksgivingthanks I'm going to recommend the butcher
butcher in Yo, Nick of theWoods, the butcher Boys in No dandover

(58:46):
on five and as you probably know, it's a butcher slash small grocery store.
Yep. So I killed two birdsat one stone. I'll do my
little grocery shopping and order some meatthere. But they excellent cuts some meat,
they'll cut it to whatever order youwant. They also have prepackaged cuts

(59:08):
already, some marinated, some not. And additionally they have pre made meals
you know, if you want toprevi meals just to take home and heat
up. Turkey roast, pot roast, meat loaf. Yeah, they used
to have it. I don't knowif they still have it. They do

(59:28):
the corn, beef and cabbage thatused to be one of the meals that
they made. I don't know ifthey still do that. After COVID,
But my wife and I love thatthey who would get it like once a
week when they did it. Yeah. The only thing is, you know,
since the COVID that came around,they stopped making the meals to order
hot. So they have the thecorned beef meals the gal around Saint Patrick's

(59:52):
Day pre cooked as well, soyou just take it home and eat it
up in the container. So yep, and have to go in the You
got to get your holiday pie atMan's Orchard in the thin Oh yeah,
right, you know, right nearthe loop on Pleasant Street. Well you
got to get an apple pie.I don't know how many apple pies that
they do over there, maybe twentyfive thousand a year or something like that.

(01:00:13):
Their own apples. Oh, theydo a lot. And this week
there's going to be lines every dayto get the pies. But they pump
them out quick. So yeah,they have the best apple pies. Yeah.
And they got a nice little bakerythat's inside there as well, so
they got it all going on.They really do. You know. It's
really a great a great spot togo out and if you haven't been the

(01:00:37):
Man's and it's worth it. It'sthey don't have their own farm there,
but they get their apple farm rightnext door, and you can see all
the apples an apples store for sucha long period of time, you know,
which I don't think a lot ofpeople realize that they actually bought.
There was a farm right down theroad course called Riverview. They actually bought

(01:01:02):
that land as well, so theyespecially in the fall, they have hay
rides and the maize and all thatstuff at pumpkin picking. So they've expanded.
But the Band's Orchard store is excellentfor pies, apples, any fruit,
right and that's right across the streetfrom the Loop, so it's easy

(01:01:22):
to find Man's Orchard twenty seven PleasantValley Street in mathun Definitely a great place
for pies. You gotta do theapple pie, you know, you have
to. You have to do theirapple pie. But they have other pies,
yes, yeah. And the butcherBoy Market is in North Endover on
one twenty five by a mile frommy house at ten seventy seven Osgood Street

(01:01:43):
in North Andover. Yeah, andI believe that you mean family owns that
and they've owned it for a longlong time, long time. They're always
there. I see them all thetime. They always sneak up and say
hi to me when I'm there.Well, if you're a regular customer,
that they they take good care ofyou who you are, do they do?
All right? Thank you very muchPhil for your phone call too,

(01:02:06):
great recommendations, and we're gonna goto Joe and Mathuen in just a few
moments here. Let me just quicklysay that today's program is all about finding
great food for the holidays, whetherit's a butcher shop, because I think
this is the time of year,we got a plan for it. A
lot of places, a lot ofbutchers have already run out of turkeys.
They've taken all the orders that theycan take for the season, but they're

(01:02:27):
still doing sides. Boston salad andprepared foods is a great side dish anyone
that they make. And I knowthey got some big news and maybe we'll
have her on Saturday nights. ShowWickabites at night Saturday nights here on wr
Kill from five to six. Theydo that program. And they did an
Apple crisp last year, but theywere doing it like I think, either
three or six pound containers, soyou couldn't, you know, you couldn't

(01:02:49):
just have them bring it home,right, I did bring one home for
the holidays. They gave me oneand my family was so happy. It
took like about forty five minutes justto heat it up because they're so long.
I can put a little bit ofice cream on it. Whether Apple
Cris was just out of this world. And they pretty much had that at
a lot of Affairs County fairs thatwere going on last fall and this fall.

(01:03:12):
And the big news is they're doingindividual portions and you can find it
at a lot of specialty markets andmarket Basket as well. I think it's
just hidden now or hits next week, and I'm gonna have her on Saturday
Night show to find out exactly whentry it. If you like Apple Cris
as like I do, you knowthat's one of my favorites period. I

(01:03:34):
think theirs is the best. Andwe'll tell you all about where you can
find that coming out on Saturday nights. We could Bites at night, okay
from five to six right here atWRKO. The Fine Line Restaurant is located
in Revere on Ocean Avenue five hundredOcean Avenue and Revere. There's so many
great restaurants there in that lifestyle community. Now right there on the beach,
right over right across from the youknow that bridge that crosses Ocean Avenue and

(01:03:58):
the famous one you see in lotof movies with the clock. That's right
there the Fine Line Restaurant. Takethat bridge, just go up to the
second floor. You're gonna find them. And on a beautiful day, even
in the winter time, I thinkthey keep that patio going. But it's
all glass. You look outside,you get that southern sun that will come
through those windows and warm you up. And it's right at the Wonderland tes

(01:04:19):
station stop. They're noted for theircraft beer selection. I don't know how
many beers they have on tap,twenty five, thirty five, I don't
know. It extends the entire lengthof the bar. But their food just
talk about flavor and comfort food.That's what they do. The person who
put together the menu, who gavethe final approval, his name is Big

(01:04:42):
Dave, is the general manager overthere. He's six's eight. Trust
Big Dave. I do their chickenwings out of this world. Matter of
fact, they do a pizza withtheir chicken wings. It's called the Wonderland
Pizza. And they marinate the chickenwings for like twenty four hours to put
on the pizza and they put alittle bit of garlic, lemon, rosemary
Shallott's and a little bit of cherrypeppers on top. Wow. Wow.

(01:05:05):
They have a another dish that youhave to try. Uh that is just
gonna like like like again. Theflavor is gonna knock knock it out of
the park. They do like anadult mozzarella. It's so so good.
The truffle fries. They do sandwichesand pizzas and other type of great comfort

(01:05:26):
food called the Fine Line Restaurant fivehundred Ocean Avenue experience for yourself. You're
gonna love it. I promise youthat the Fine Line Restaurant. All right,
make sure you go out and tryit. All right, let's go
back to the phone calls right now. We're gonna talk with Joe from Mathune.
Hey, Joe, welcome to theWICKA bites Hi, Good morning.

(01:05:48):
A couple of restaurants just to goout for socializing as the holidays. One
is Keons and heyro yep. Neverhad a bad meal there. It's just
incredible. Highly recommend a reservation.Small right in there. Small, I
think there's maybe forty five seats inthere and twenty of them are probably in

(01:06:10):
the at the bar itself. Absolutely, and I think I've had almost everything
on that menu because it's a verylimited menu, but everything is incredible.
And they own a rob it's thesweetest guy you ever met. Yeah.
Yeah, and even and I don'tknow if they still have it. Did
they have that Keon burger on theirmenu. There's no Keon Burger anymore.

(01:06:31):
Oh that's that was a incredible burger. But they it took a while to
prepare. I knew that they andI'm like, wow, I wouldn't think
of coming in there and getting aburger, but their burger was just insasion.
And they do wind dinner from timeto time. Yeah, I haven't
seen that lately. But one ofmy favorites on the menu is their chicken

(01:06:55):
marsala. It's so delicious and it'sover mushroom ravioli with his own thoughts that
he created and he told me he'sbeen making it since he was fourteen.
Wow, And I tell you itis to die for. Yeah. It's
called Keons. It's on Washington Street, which is the main street where all
the restaurants are, and people alwayssay where do you park? Because All

(01:07:17):
those spots out in front of therestaurant are always full. But if you
go around the back of the restaurant, there's a couple of municipal parking garages
back there, so it's easy toget behind the parking area behind the hidden
tag. Also yes, yeah,oh on on the on side of the
water as well. Yes, oh, I didn't realize that. Yeah.

(01:07:39):
I always go behind and come upthrough those two lots over there, and
it's easy to cut through. Theother spot I recommend is Loretta in newbury
Port. Another fabulous place, alittle bit high end, well not absolutely
crazy high end, but I thinktheir food is a little top shelf and

(01:08:00):
the owner, again Ted is veryon on the premises, watching to make
sure everything is there just correctly,and that's important. And that's in Newburyport.
Yeah, I'm believe it's Pleasant Streetor State Street, one of those
two at fifteen State Street. Isee that there Loretta's is located, and
yeah, it's so important that therestaurant owner is there. It's it's it's

(01:08:25):
really difficult if you because it's thathands on thing that really steps up that
restaurants like that and New Report isa great dining community as well, and
again with that restaurant, I highlyrecommend a reservation because yeah, I agree
with you on that. So that'sLoretta's fifteen State Street, I'm sorry,

(01:08:46):
Pleasant Street in Newburyport. And Keon'swhich is at one five Washington Street,
and that's in there too. Phenomenaland I do mean that too, phenomenal
dining. Little cities that you couldwalk through and just enjoy a great meal
at multiple restaurants, but in bothof those cities, Joe, thank you
very much for your phone call.All right, thank you, Thanks,

(01:09:10):
Happy holidays. All right, letme take a quick break here for the
news. On the other side ofthat, we'll go back to more phone
calls. I got some open linesfor the first time this entire hour,
and we're looking for great butchers andgreat holiday restaurants and hotels. If you
could help me out. Eight eighteight four three four sixty four sixty four

(01:09:30):
is the number. That's eight eighteight four three four sixty four sixty four.
My name is Scott Whitley, andthis is Wicked Byes, brought you
in part by Boston North Company.It's the restaurant and retail solution. They
handle all of your needs from pointservice sales. They handle your phones,
they got they put in the phonesystem. They have answering services available as

(01:09:50):
well, and of course credit cardprocessing because they are Boston North Company,
the official credit card processor. WickedBytes Radio. My name is Scott Whitley
and this is Wicked bites. Hey, welcome back. This is Scott Whitley

(01:10:16):
and this is Wicked Bytes Radio onthis Sunday morning till twelve noon and on
today's programs. It's always up toyou, right, that's what we reserve
the Sunday morning show Saturday nights,Wickedbytes Tonight. That's more where I get
to interview restaurant tours and people thatare putting on events in our area that
we go on and tend some greatplaces. But on Sunday we'll reserve it

(01:10:39):
for you to call in between tenand twelve noon. You are the food
critic. Today, we're looking forgreat butchers. On today's show, we're
looking for great holiday restaurants and hotels. And if you could help us out,
I'd really appreciate it. Eight eighteight four three four sixty four sixty
four. That's eight eight eight forthree four four sixty four. That is

(01:11:00):
our number here to Wicked Bytes Radio. And again we got about about a
little less than twenty five minutes leftbefore the end of the hour, So
don't hesitate. I got a callin right now and we're gonna we'll talk
to you find out what these withthese great restaurants and these great butcher shops
and hotels are for the holidays.Really love to know. Eight four three
four sixty four sixty four. Igotta go before we get back to the

(01:11:26):
phone calls. We stream the showSunday Mornings Live up on Facebook Wicked Bytes
TV up on Facebook and there PhilPhil wrote in he says, in Brockton,
Brockton Meat Market which is on Routetwenty seven near the Old Christo's,
right now, this weekend they havethe tomahawk steaks. Now, have you

(01:11:46):
ever seen a tomahawk stak? Thereason they call me tomahawk sort of resembles
the shape of the tomahawk. Ithas the rounded curve bone and the meat
is sort of on the top soit looks like a hatchet. And the
tomahawk this weekend is nine pound.That's in Brockton Meet Market, Route twenty
seven in Brockton, of course,and near the Old Christos. So if

(01:12:13):
you're looking for a great place atTomawks, it's a ribbui serving the bone,
so much flavor and it's so sogood. The Coliseum Restaurant's located in
the Brecorage shopping Center in Salem,New Hampshire. That's we're going to find
an ebla to desk up. You'llfind about every single award up there as
well. At the Colisseum restaurant.There's won award that he won. He
went home to visit his family andhe decided he would enter this cooking competition

(01:12:40):
and it was I think it wasthe Knights of the Nine Doors. I
think it was the name of thecompetition, and they thought he was a
restaurant from Rome, Italy and hewon it. They were not happy that
it's in Salem, New Hampshire now, that award, but you could see
it, and that's what you're goingto see award winning cuisine there. Because
an able A has such passion.If you ever get a chance an opportunity

(01:13:00):
to talk to him, you'll seeexactly what I mean. He will go
to the market every morning and pickout the produce because he wants to touch
it and see what's fresh and seewhat's best. He makes his own sauce
there, and he'll tell you fromweek to week. The color of the
sauce could vary depending on the Iwas gonna say the quality of the tomatoes,

(01:13:23):
but that's not correctly it. It'sthe tomatoes change, and the fresh
tomatoes may be in California one weekcould be in Florida, the next could
be in mass Use at sur inthe summertime, and the colors will change
slightly. So I never knew that. I never knew the color would change
by by using different tomatoes. Acouple of dishes I recommend there. My

(01:13:44):
dad's favorite steak isla Pat Whitley.Yeah, it's right there on the menu.
It's the best steak that money canbuy. It's prime New York Soerland
steak, and it's center cut servewith broccolia. Robbie my favorite dish,
and he has two versions of it. I love the veal Colisseum. My
wife loves the chicken colisseum. Offsitwith all this great stuff. And this
is even like a sherry wine sauceon top. It's so so good.
The Coliseum Restaurant Record Shopping Center inSalem New Hampshire. Back to the phone

(01:14:10):
calls we go again, looking forbutchers, restaurants and hotels for the holidays.
Eight eight eight four three four sixtyfour sixty four. Let's go to
Medfield next. I'm going to talkwith Carrie. Hey, Carrie, welcome
to the Wicked Bites Radio. Ohhello, good morning, good great show
with a unique audience. Thank you, thank you very much. Yes,

(01:14:30):
of course I dropped in a littlelate this morning. I am actually looking
for something. During the Vietnam VietnamWeekend celebration admiration, someone on Achio,
I don't know which broadcaster, butsomeone called in in Ironn in a restaurant

(01:14:54):
decades ago, was started by Vietnamvets and they can continue to work there.
And they just had wonderful things tosay say about it, and I'd
love to stay at the inn inthe restaurant, all right. So somebody
called in about that during one ofthe shows on r KALE during the week
this week, right right, allright, let's see if our audience,

(01:15:17):
if someone's listening, if they couldcall in, we'll pass on that information
four years that way, you couldtry it, all right. So again,
it was a restaurant it was aninn started by that's many many years
ago. Okay, all right,we'll see. We'll see where help you
out, got it? Yeah,and then that builder okay. And the

(01:15:39):
other thing that I'm really looking forsomeone would call in is a hotel in
the Boston area that has a Thanksgivingbrunch and all you can eat brunch like
pre COVID brunch. Okay, allright, we'll see again. That's it's
weird. A lot of that stuffhasn't come back full uh, especially in
the city of Boston. I Iwas just talking to somebody that owned I

(01:16:01):
think he owned between thirty and fortycoffee shops, a brand name coffee shop
in the city of Boston, andhe was telling me it's still he says,
it's back, but it's not likeit was. So we'll have to
see if the hotels have reopened theirbrunches and stuff for you see, we'll
get some callers a call in aboutthat as well. I had always gone

(01:16:21):
to the Western Hotel, stayed overnight, had their Thanksgiving all. You can
even say. They don't do itanymore any longer either. Yeah, there
was a hotel. Oh, Ican't think of the hotels of the Langham
Hotel in Boston, they may doit. They during the they have like
that chocolate branch that they do duringthe winter time, and I'm thinking the

(01:16:44):
Langham Hotel may have that, butI'm not one hundred percent sure. We'll
see if some callers could call inand tell us about Boston restaurants super safe
and happy. Thank you you aswell. Thank you Carrie for your phone.
Call again if you can help herout. Eight eight four three four
sixty four sixty four is a number. That's eight eight eight four three four

(01:17:05):
sixty four sixty four. Let's goto LORII next in Canton. Hey,
Laurie, Hi, how are you. I'm doing really well, good good.
So you started the show saying yougo out to eat, you eat
it home what a people are doing, and then it's hotels and so I
do a little bit of both.I used to always, way back in

(01:17:27):
the day, prepare and have itat home, but now we go out
to eat. And the Daniel Websterin Inspire in Sandwich is very popular,
but you have to get that wayahead of time. And they have like
an old fashioned Thanksgiving dinner with cornchowder and the stuffing and turkey and all
the fixings with pie. And theyhave apple crisp and even the old fashioned

(01:17:50):
grape nut custard, but that's alwaysgood. This year we're going to go
to Naioli and Westwood, which isa newer restaurant and I've never been there
for Thanksgiving, but that's where we'llbe going. You know, someone was
just talking to me about them.Do you know anything about them? Their
name just came up. Yeah,we love it. It seems like a

(01:18:15):
Boston restaurant. They are so receptivewhen people come in. They make us
feel like regular. They have abrunch and they we had lemon regarded pancakes
at the brunch. We've had chickenunder the Brick, which was delicious,

(01:18:35):
very welcoming. I find it verywelcoming, and I find I might be
a regular there. Yeah. Ilike finding those places that that you already
know going in that this is thisis exactly what I want, and I'll
be a regular as long as itlives up to it right exactly exactly.
It's called Noways and it's in westin Westwood. Is that certain part of

(01:19:00):
Westwood? Isn't there a I knowthe area? I just can't think of
that that the block that it's on. Yeah, yeah, fire station,
it's by the fire station. AndI don't know if it's like the landing
area. I'm not really sure,but yeah, this couple a couple of
nice restaurants that are in that littlespot over there as well. Yep,

(01:19:25):
Hi, two Washington Street, Westwoodin Westwood. I got it, all
right, Thank you very much foryour phone call. And enjoy it and
let us know. Let us know, Laurie when when you go out and
dime, what do you think aboutit? All right? Thank you,
thank you for your phone call.Happy Thanksgiving, all right, A four
three four sixty four sixty four isour number again. We're looking for great

(01:19:49):
butchers and great holiday restaurants as well. On today's program and hotels, she
recommended the Daniel Webster In and Spain Sandwich, which is on Main Street
and Sandwich, and she's she's right. So a place like that you got
to make your reservations well in advancebecause it's I guess it's large in size,

(01:20:12):
but not that large, you know, And it's a special stork in
and an award winning restaurant. AndI want to say the whole, the
whole atmosphere and the whole area isjust it's just great. You want to
spend you want to spend some timethere. You want to enjoy the area.
Daniel Webster in and the role isagain is located in Westwood. So

(01:20:36):
I have not dined there. Iknow they recently opened up. Someone was
just telling me that they enjoyed it. I just can't. I just can't
tell you any more than that aboutthat. And I want to find out.
Eight eight four three four sixty foursixty four is there number here to
Wicked by its radio? That's eighteight eight four three four sixty four sixty
four. You got a great butchershop you could share with us? I

(01:21:00):
want to know. I want toknow because a lot of the bunch of
shops right now they you can't getthe turkeys because they've they've already had all
their reservations already, they're all bookedout. But a lot of them is
still doing the sides for you.And and you know what, you could
probably get it like a tenderloin forthe holidays as well, a lot of

(01:21:21):
people are doing the turkeys and thetime, that's what I'm doing. Matter
of fact, we're having like twoThanksgivings here because again the families, as
you know, everybody gets a littlebit older, and you know, your
kids have kids, and they gotto go one way on Thanksgiving, and
instead of going from one house tothe next, we said, why don't

(01:21:41):
we do this. We'll go oneway on Thanksgiving and then on Sunday everybody
come over my house. And Iwas just going to do with the sirloin
because it was afterwards the tenderloin.But but I was pretty much told by
somebody I better do the small turkeybecause they look forward to that every single

(01:22:01):
year. I have a smoker andI do it out on the out on
the smoker, and I really don'tput a lot of seasoning. I just
put it your regular season on itand smoke it for like two and a
half three hours and it is justthe juiciest. I mean, it's a
little darker in color, but boyis it is it good? So I
look forward. I look forward tothat every year and again, and it
always makes great leftovers as well.Dom Sausage Company is located at ten Riverside

(01:22:25):
Park and Malden's and operated by theBottochelli family for about eighty years. Right
now, it's a full service butcherand wholesale deli Italian deli. Matter of
fact, they have marinated meats.I talk about their steak tips all the
time, but they also do youknow, turkey, a chicken breast,
and I don't know if they doturkey breasts. They may do that.
You never know this time of theyear, but they'll do different types of

(01:22:46):
arinated meats there as well. Theydo subs, they do wraps, and
of course anything you need for lunch, dinner, brether I mean, they
have it there. It's a specialtymarket. They also do catering and I'm
mentioning catering now because they have severalcatering trucks and they're taking reservations for those
trucks and those catering things whether backyardpools or office parties, weddings, they

(01:23:09):
do it all and they have severaltrucks, but they book out every year.
So if you're thinking about it,I maybe you're thinking about it for
the holidays, they'll they'll bring thegrill to your house if you would like,
and they could do everything for you, and they bring their famous marinated
steak tips. You got to callthem so far in advance to get that
reserved, particularly during the summertime.Dom's Sausage Company ten Riverside Park in Malden.

(01:23:31):
For great cakes and pastries, ofcourse, that's Josie's Bakery. It's
an old school bakery with a moderntwist. They specialize in homemade, handmade
desserts and pastries. Yeah, theydo incredible decorative cakes there. I mean
their cakes are just work of artthat you don't really want to cut into
it. They're so pretty. Butyou can always get cookies and cupcakes that

(01:23:56):
are just out of this world.And all the Italian pastries there as well.
They do lobster tail, they willdo croissants, Cranoli's scones and apple
fritters, and then they're cookies.They range from peanut butter to coconut macaroon.
And of course they're famous for theircupcakes. They're so so good.
You gotta try it. Josie's Bakery, two Lowell Street, which is in

(01:24:20):
that crossroad shopping plaza in Wilmington.You'll be hooked, just like I am
when you go on in there,and it's hard to have just one,
right, but it's so so worthit. And you know what the holiday
season. It's always a great giftto bring, like a box of cookies
or cupcakes to somebody's home for theholidays. Josie's Bakery. I'd highly recommend

(01:24:43):
them. Okay, Crossroad Shopping Plazaand they're located in Wilmington. Let me
get to the phone calls again.Let's go to Lori and Canton next and
then we'll take a break. Hey, Laurie, welcome the Book of Bites.
Hello Louri. Oh, I'm sorry, it's I went to the wrong
thing. It's Mark and Jamaica Plan. I got the wrong thing up on
the screen. Hey Mark, Hey, yes, good morning Mark. Good

(01:25:09):
Well you got a shout out toTony's Market and Rosindale's. Okay. What
makes Tony's Market so great? It'sit's like an Italian specialty shop, but
they also cut their own meats thereand their meats are very good. And
Tony's been there for over fifty yearsand you'll still go in there and see
them. He's still working. It'spretty incredible. Well, yeah, they're
talk about longevity and a job right. Oh yeah, and yeah, their

(01:25:33):
meats are great. And if youneed any Apasta or Marinara or any signs
to go along with your Italian stuff. They got all that there too,
and it's good. Where's Tony's located. It's out in Washington Street, just
past Rossadale Square and Rossindale all right, And Rossendale Square has really become a
really popular place. There's a lotof nice specially shops in there. Oh

(01:25:54):
yeah, Yeah, there's breweries andnew restaurants popping up, and yeah takeout
places too that are good. Yeah. I getting a lot of reports on
We got to go down there andfeature that section on the television show.
And maybe I'll stop over at Tony'sMarket and grab some stuff from Tony.
Yeah, you definitely should and checkout their restaurants. Yeah. There's true
breweries now too that are really goodtoo. Yeah. Yeah, I'm tired.

(01:26:15):
Remember years ago they would have thesebreweries and they would always they would
be at restaurants and they would alwaysoffer this fancy gourmet food and they all
failed. Now now the breweries arejust making the beer and if they have
food, it's just foods you couldpick on, you know. And they're
doing so well now and the wholemicro beer market is exploded. Oh yeah,

(01:26:36):
and that's they're smart. They openup with a actually good restaurant,
so that way they they don't haveto worry about the food. You just
get your beer there and then gogo eat dinner or lunch afterwards, exactly
right, and bring home a fourpack or a six pack to enjoy afterwards.
And they always changed their beers seasonallytoo, so there's so many different
ones to try from. All right, well, thank you very much Mark

(01:26:56):
for your phone call. Happy Thanksgiving. All right, thank you, all
right, let me take a quickbreak here. We're going to come back
on the other side. We've gotour winter this hour. We'll tell you
who that is. And let mejust quickly tell you the China Blossom in
North Endover on Wednesdays they have comedytrivia in their lounge. And the reason

(01:27:17):
I say comedy trivia it's almost musicalcomedy triviata at times is there's a different
comedium that hosts it like all thetime, and I go. There's no
cost to go. You can sitat the bar, sit in the loungeerry
have a drink if you would like, and they have free or derves as
well, and play along and wingreat prizes. It's so much fun.
It's becoming really popular, right,and you'll catch you there me once in

(01:27:39):
a while on a Wednesday night.And by the way, Kevin Cohen,
our psychic medium, He's going tobe back on December tenth at the China
Bossom in North and h that's aSunday afternoon. I think about more than
half of the tickets are already soldout. So if you're interested in joining
us for Kevin Cohen at the ChinaBlossom in North End or in December tenth,
go to vent bright at order yourticket. It's now We're go to

(01:28:00):
Kevin's website directly north Shore Spirits dotcom. Order those tickets before they're gone.
All right, quick break here,we'll come back with our winter.
This is Wicked Bites Wicked Bites Radio. We're all about the food. You're
listening to Wicked Bites Radio with ScottWhitley and streaming live on Facebook. We
are not just for gourmets. Yeah. Hey, this is Scott Whitley on

(01:28:27):
this Wicked Bites Radio on this Sundaymorning, winding things down, wrapping things
up. On today's show. Igot our winner. I'm gonna announce that
in just a second, so don'tgo anywhere for that and it's to a
great restaurant, a great Italian restaurantin the South Shore. That's gonna be
the winner this hour. Matter offact, that actually we gave away Bobby
Ces restaurant they in Melrose earlier,so we're giving away another great Italian restaurant,

(01:28:50):
you know, this hour on theprogram. And again we'll be back
next Sunday morning taking your phone callsand we'll start switching over the next couple
of weeks. We're gonna start talkingabout UH next week, where would you
like to uh basically receive a holidaygift card? In the following week,
where would you like to get onefrom? That's gonna be the topic.

(01:29:12):
We do that every single holiday season, and we're gonna do that again next
week as well. So we're goingto open up the phone lines for that
next week. Great show today.I love the recommendations. A lot of
a lot of butchers were recommended,UH place I could recommend. I did
a Facebook live there the other dayJ and M Butcher's, and I know
they have a couple of locations.I was in the Stoneham location and I

(01:29:35):
love their products. Again, themeat count. You go up to the
meat counter and you see the qualityof their steaks, uh. And then
you look at their their their theirsteak tips that they marinate. How large
those are they did these r andchinies. I don't even know they would
say even fair to call them rand chini's uh, because there's more of

(01:29:57):
a rice ball the size of softballsthere. And they do different types of
flavors in there as well, andthey have a huge line of Boston salad
and prepared food products there and they'reright there in It's still on them on
a Route twenty eight. And Iknow they have a couple of locations as
well, J and B. Butcher. I think this Tiksbury and is one
up, and I think Hampstead,New Hampshire's their other location. Restaurante Philippo

(01:30:20):
is in the North end of Boston, and that's the place that I have
always had in the holidays a specialplace in my heart for because the family
has always gone there on Christmas Eve, and now we do our Wikibyites company
party there in the back room onthe first floor every single year. We
love it, and especially I alwayswant to make sure that Filipo's there because

(01:30:41):
he's just an entertaining guy and myentire staff just absolutely love love Filipo.
And of course the food's not ventthe open for lunch and dinner. It's
great before garden event or after gardenevent. Restaurante Filipo two eighty three kus
Rey Street in Boston's historic North End, right there at the gateway of Boston's
historic North End. Now, thewinner this hour is Laurie from Canton.

(01:31:05):
And Laurie from Canton. You're gonnago out to a restaurant that I fell
in love with the people there andthe food in the atmosphere. It's in
Norwell. It's called Trottery S.N. Pietro's Trotteria s M. Pietro.
Go out, try it, Laurie. I want you to call back
in and tell me what you thoughtof it, and introduce yourself to the

(01:31:27):
folks over there. You're gonna loveit. Trottery s. M. Pietro
in Norwell. All right, that'sgonna do it for me. We'll be
back next Sunday morning at ten am. Bye bye, everybody, Happy Thanksgiving.