Wicked Bites Radio Show: Sunday, October 27, 2024

Episode Transcript

Speaker 1 (00:06):
Welcome in everybody. My name is Scott Whitley, and this
is Wicked Bytes Radio on this Sunday morning. Now, this
is the best of program. Actually on vacation. I'll be
back next week. I promise you're back in the seat
taking your phone calls, will let you be the food critic.
But on today's program, we're gonna play a whole bunch
of phone calls, because that's what this show is all about.

(00:28):
It's folks helping out folks. Where people call in and
talk about their favorite restaurants or maybe a bad dining experience.
And we've been doing it for almost fifty years now.
And sometimes people call in and ask questions and we'll
answer those, all right, or we'll come up with some
theme topics and we'll try to stay in there. But
we always let people call and talk about their dining experiences,

(00:50):
whether it's at a gourmet restaurant, a little hole in
the wall, even a food truck. That's what we allow
folks to do, all right. Coming up this hour of
the program, I'm going to talk about some breakfast spots,
all right, So don't go anywhere on the next silver
the next two hours, because this is Wicked Byites Radio,
brought to you in part by Josie's Bakery in the
Crossroad Shopping Plaza in Wilmington. That's Rick Lowe's place. It's

(01:13):
an old school bakery with a modern twist. They specialize
in homemade desserts and pastries that are out of this world.
And you know, I've been on a diet right now,
I'm on vacation. You know, I've lost my twenty pounds.
I wanted to lose twenty pounds before going on vacation.
I feel great right and now that I pretty much
got to my gold weight, you know, I'm going to

(01:34):
enjoy a great cupcake olver at Josie's Bakery and that
Crossroad Shopping Plaza because they use only the best of ingredients. Yeah,
with generational recipes that have been handed down for years,
and boy, it is just fantastic. So if you want
to go in there for cupcakes, cookies, desserts, pastries, you
know they have it. Josie's Bakery including cakes that could
do for weddings or special occasion to loll Street and

(01:57):
that Crossroad shopping Plaza in Womanton. And we're also brought
to you in part by My Good buddy Mike Payne
at Northeastern Fence and Supply Company. They make fencing for
your kids, dogs, and ugly neighbors. They have six acres
of inventory located right there in Saugus and Route one northbound,
including a nice display area. So if you're thinking about

(02:17):
maybe adding a fence, maybe doing over a fence to
your home or business, Northeastern Fence and Supply Company, Mike
Payn is the person to do it. With all that
inventory they have, it's in stock right, hundred percent satisfaction
guaranteed as well, and they've been doing it for over
seventy years. Northeastern Fence and Supply Company. All right on
this best stop Sunday, We're gonna get right to the

(02:39):
phone calls. Let's go to Pete in of all places, Edgewater, Florida.
Good morning, Pete, Hey Scott, how are you well? As
not as good as you? I'm sure it's gonna be
probably the eighties today, right I'm.

Speaker 2 (02:51):
Looking over the Indian River walking Florida off and swim around,
just kind of playing around.

Speaker 1 (02:56):
Yeah, that's a pretty nice life there, Pete.

Speaker 2 (03:00):
Great spot.

Speaker 3 (03:00):
Baby.

Speaker 2 (03:02):
When I go to Newburyport pretty often because I have
family up there. Sometimes even on my way back from
the airport, before I even get to my sister's house,
I stop at Angie's Food on Pleasant Street, downtown newb Report.

Speaker 1 (03:18):
I'm not familiarly it is.

Speaker 2 (03:21):
So there's a rich Dale on the corner where you
get to eight ninety nine Newburyport t shirts and stuff
in Plum Island and Angie's Food next door. I'm saying,
a Greek family. We've been eating there for four generations,
breakfast all day, fantastic. When you said corn beef earlier,
I was like, Oh, that's the spot, that's the spot,

(03:44):
and I'm really just absolutely delicious food they do. When
I go there my first time. When I'm back, I
get steak tips and eggs and cornby hash. That's what
I get.

Speaker 1 (03:55):
Yeah, yeah, right, and you go back and get you
get the same thing and over again, right exactly, Yeah, yeah,
that's what you know. It's good.

Speaker 2 (04:04):
Yeah, And you know it's a state. Like you said
earlier in the last segment, the same crew, those guys
have been there for twenty five years, the same servers,
same guys cooking, you know, and not necessarily all family,
but just a fantastic, really tight crew, really a great spot.

Speaker 1 (04:19):
Yeah, I love those places that again they're part of
the community. Even Newbery Report. Now Report has really, i say,
over the last twenty years, has really become a whole
lifestyle section. He used to be in the wintertime, you know,
New Report wasn't all that active. Now there's a lot
of apartments, a lot of condos in addition to all
the beautiful homes that are in Newbury Report. So it's

(04:42):
become a very vibrant community even in the wintertime.

Speaker 2 (04:44):
Now, yeah, it really is. It's a year round spot.
Now there's another little place I could mention very quickly
if I have a minute.

Speaker 4 (04:51):
Yep.

Speaker 2 (04:52):
It's called the Riverview and it's down on Merrimac Avenue
is basically kind of water Street, and it's about a
maybe not even a half a mile from Angie's Food
heading toward Amesbury and it's in the park Cashman Park,
beautiful restaurant looking over the Merrimack River. You know, it's

(05:15):
a parking lot between you, but it's on the river.
Florida ceiling glass two stories. Amazing like stuffed French toast
pancakes and then a little bit more creative breakfast stuff
with the you know, eggs benedicted and a lot of
different types of benedict and everything. In another place where
they've had the same crew for ten years. I think

(05:38):
it's probably even open ten twelve years.

Speaker 1 (05:40):
Yeah. Yeah, it's amazing how they just keep their staff.
And you would say the hours aren't great, but I
guess maybe they are. I mean because you get out early.
So if your early morning riser, I guess it's fine
for me. That'd be tough.

Speaker 5 (05:53):
I know, on the day.

Speaker 2 (05:54):
I'm in the restaurant business, so I don't get up
till ten o'clock. But I got to race over there.

Speaker 4 (05:58):
I gotta make it.

Speaker 1 (05:59):
Yeah, well, well you can't race over there too quick,
especially when you're out there in Edgewater, Florida.

Speaker 6 (06:04):
I know.

Speaker 2 (06:05):
But I'll you know, every single time I'm in Newbrey,
part I'll hit that place, Angis, I'll hit Riverview and Angie's,
and then for lunch, I gotta go to Park Lunch,
which is basically across the street from Riverview.

Speaker 1 (06:18):
Yeah.

Speaker 2 (06:19):
Park Lunch is a destination too.

Speaker 1 (06:21):
Yeah, yeah, they really are. And one thing about Park
Lunch people don't realize is they have a hot dog
for lunch. Yeah that's really really good. They I think
they even sell them where you could buy them that
uncooked and you can bring them home.

Speaker 2 (06:37):
Oh I didn't know that.

Speaker 1 (06:38):
Yeah, I believe they do that. I don't want to
spread too many rumors, but I believe that is the
case there. It has been a while since I've been
in there, but when you go inside, there's all these
little pennants from from area colleges that line the wall. Yeah.

Speaker 2 (06:55):
Yeah, my uncle's pictures on the wall is football picture
from the forty smith Yeah yeah, yeah, got all this.

Speaker 7 (07:02):
Yeah, that's got a lot to it.

Speaker 1 (07:04):
Yeah, and if I if I recall the story, and
again it's been a couple of years. We filmed there,
maybe about three four years ago.

Speaker 2 (07:11):
Uh uh.

Speaker 1 (07:12):
And I think this is actually probably during co would
we filmed because they had that beautiful patio they opened up.
Uh but I think the original park lunch is where
that gas station is, and they moved it. They moved
into a new building there, but they still kept all
the charm and and somebody took the time to write
down where like all the colleges are and their pennants

(07:33):
on the wall. So if you want to go in
this al I went to Merrymack College just grab the
book and you'll be able to find out where that
where that where it's where it's hanging in the restaurant.
It's really a neat spot and the food is really good.

Speaker 2 (07:44):
Yeah, there's a little corner in there where you can
go in. It's like a little spot and the book
is over there and you can find out all the
history over.

Speaker 7 (07:52):
By the front front car.

Speaker 2 (07:54):
Yeah, left card of the bar, by the bart.

Speaker 1 (07:58):
It's not a large place, but it is. It's good
it really whether you go in there for pizza or
fried clams. Fried clams are excellent.

Speaker 2 (08:07):
I know, Yeah I go I kind of do clams
or fish and ships. Onion rings are amazing there, and
it's a great spot to just kind of come park
up at the bar and have a quick boom and
you're out too. You know, you don't have to sit
and wait in line all the time.

Speaker 1 (08:23):
Yep, I agree with you.

Speaker 8 (08:24):
Right.

Speaker 1 (08:25):
Let's run down for all the places for the folks.
They're all the new Report Park Lunch, which is on
Merrimack Street, one eighty one Merriamack Street. Let's see we
had I'm gonna see if I call the Riverside Cafe,
which is that to uh, to sixty Merrimack Street, so
right down the street. I guess you'll get there before

(08:47):
you across the street, right. And then the other place
was Angie's Food Diner, which is on Pleasant Street. Yeah,
which is that downtown area.

Speaker 2 (08:57):
Yep, it's in the heart of downtown.

Speaker 1 (08:59):
And what a great spot just to walk around to
that Newburyport. I love it. I just love that city.

Speaker 9 (09:05):
Yeah.

Speaker 1 (09:05):
Yeah, I pete, Well, don't forget, don't forget suntann Locean.

Speaker 2 (09:12):
I get so much viderim indeed, I never have to
take any yeah yeah, and a half way retired down here,
so it's amazing.

Speaker 1 (09:18):
Yeah yeah, I go down. I go down. A friend
of mine lives he moved down to Florida and in
the Sarasota area several years ago. He texted me about
two weeks ago and he says, I just played my
one hundredth round of golf this year.

Speaker 2 (09:31):
Oh yeah, ye put it in man.

Speaker 1 (09:33):
Yeah I know. And I'm like, okay, well playing on
me coming back in the winter time. Yeah yeah.

Speaker 10 (09:38):
Yeah.

Speaker 2 (09:38):
I'm lucky to get thirty rounds a year and and
living here. But I still work three days a week.
So because I'm in a little bitty restaurant here, that's
just like that. Yeah, in Florida, you can't find a
small fine dining restaurant with guys that have twenty eight,
twenty five, twenty three years. We got twenty one guys

(09:58):
and fifteen of us have been there more than fifteen years. Yeah,
well that's like that. You know, I get it. I
understand that restaurant mentality and what it takes to run
a little teeny business. And it is just a fantastic place.

Speaker 1 (10:14):
Right what I see in Florida too, And you correct
me if I'm wrong, because you know, I go down
to Orlando and Tampa Sarasota quite a bit. A lot
of them have become they're larger restaurants. Especially with the
amount of people that live in Florida, you don't really
find too many of the little niche places out there anymore.

Speaker 2 (10:35):
When you're in Orlando, you should look us up because
we're at fifteen table restaurant.

Speaker 9 (10:40):
Now.

Speaker 2 (10:40):
It's very expensive. It's fine dining, top tier, but you
should look us up when you're in Orlando. We have
fifteen tables. We see the restaurant one time, Wow, not turntable.

Speaker 1 (10:52):
Well, what's the name of the restaurant.

Speaker 2 (10:53):
Absolutely unheard of. It's called Chatham's Place restaurant in Orlando.
Chatham ups near the Yeah like Chatham Math Chatham's Place,
and it's over in Doctor Phillips near the Convention Center.
And we're in a place called Restaurant Row. But we
were we were there way before restaurant When restaurant Row

(11:14):
is a palmetto field and orange trees, that's that's when
we got there.

Speaker 9 (11:18):
Yeah.

Speaker 1 (11:18):
Yeah, I.

Speaker 2 (11:20):
Single owner, chef, chef owned. Everything's hand made. That place
is awesome. Look us up when you come.

Speaker 1 (11:26):
I will, I'll be. I'll be in Orlando come March.
This year. I spend uh, I spend a little bit
of January in the Sarasota area and then I go
to Orlando in March and uh and I do. I
enjoy that area. There's just it's just a nice area.
Especially in March weather it's just great because it's about
seventy five eighty five degrees, but the humidity isn't there

(11:48):
most of the time at that time of year.

Speaker 2 (11:50):
If you're coming in March, be sure to make your
reservation by Valentine's Day. Wow again, we're being tables from Max.

Speaker 9 (11:58):
South Okay, Convention.

Speaker 1 (12:00):
Sea Shatham's Place Restaurant in Orlando. I will put that
down on the list to try out. Well, Pete, thank
you very much for your phone call. All right, take care,
all right, you're listening to a Wicked Bites radio. My
name is Scott Pity on this Best of Sunday Brady's
Restaurant in Bar thirty four that it's in downtown Lemonster.

(12:21):
It's owned and operated by one of the best chefs
and restaurant tours in New England. His name is Bill Brady.
A beautiful restaurant. It's set in his store, three story
brick building at thirty six Mechanics Street, downtown Lemonster, right
there at the corner of I think it's Manning Avenue,
and he used to be a furniture store at one time.

(12:43):
There's a hardware store and a post office back in
the early nineteen hundreds. Now it's the home of Brady's
Restaurant in Bar thirty seven. You'll find some great food there,
in particularly steaks. Bill Brady dry ages of steaks, So
you don't find many places that will do that, but
Brady's Restaurant and Bar thirty seven you could get that.
And Bar thirty seven is the speakeasy side of his restaurant,

(13:06):
and the atmosphere is so cool. They got the fireplace
over in the bar thirty four sections. So on a
cool day, right, cool night, sit by the fire warm
up there. And on the other side of the restaurant,
it's just with the lighting and the bar and really
the beautiful atmosphere you go in there. The reclaimed wood,

(13:27):
the tabletops, reclaimed wood from Lemonster High School. I mean,
he didn't miss any step. And their desserts, why that's
next level as well. It's called Brady's Restaurant in Bar
thirty seven right there in downtown Lemonster. Say hi, I do,
and get him to come out of the back sometime.
His name is Bill Brady. You're gonna love it, all right,

(13:47):
Brady's Restaurant in Lemonster, the China Blossom Route one twenty
five in North Andover. They are the critics choice for
the best Chinese cuisine north of Boston. Make sure you
check them out, all right, the China Blossom. I had
twelve noon today, Open up with it all you can
eat Chinese buffet. That's their lunch buffet. Then they'll they'll
go to their dinner bffet right after that, about three
o'clock this afternoon. Also, they're gonna have our psychic medium,

(14:09):
Kevin Cohen coming up in November, November tenth. I would
get your tickets. It's almost sold out, now get your
tickets now. We haven't had Kevin in a while. He's
a world famous psychic medium and he is so so good.
They wrote a book about his life. It just came out,
and I know he's going to bring it to the
China Blossom so we could see it and maybe folks

(14:29):
could purchase it right there. I'm not really sure, but
what you need to do is take a picture of
somebody who passed away, and we just put all those
photographs out in front of Kevin. So we have lunch
first all you can eat Chinese buffet, and then we
have an incredible and I mean an incredible show afterwards
with Kevin Cohen. He'll blow your mind with information that
only you will know. I mean, it's amazing. I've never

(14:50):
been read because I'm too chicken, but just to watch
Kevin do it and perform out there, it's like an
open book. He knows everything about your life. It's amazing
conversations you just had even on conversations on their way
over there. So you'll see it live Psycho medium Kevin
Cohen at the China Boston and North Ander. We're coming
up on Sunday afternoon, that's November tenth, and tickets you

(15:12):
could get at event Bright. The best way to do
it is go to event Bright and just type in
Kevin Cohen and his last name is spelled CoA and
I'll be there hosting it. And it's just a spectacular
show coming up on Sunday at one pm September. I
make that November tenth, November tenth, all right at the

(15:34):
China Bosom in North end Over. You're gonna love it,
all right, and it's just amazing. All right. Back to
the phone calls we go on this best of Sunday.
Let's go to Tom in East Longmeadow.

Speaker 11 (15:45):
Yeah, I've got too, got one that I absolutely know
and one that I've never been there, but I hear
tremendous things about. Okay Reads is where we go all
the time in Hamden, which is the next town over,
and it's just fantast If your prices are reasonable, it's like,
you know, it's like if you made it at home. Yeah,
I know that's a cliche homemade, but it's it's just

(16:08):
so good and the people are nice, and the customers
are nice. You know, it's just a great place to go.
The other place is it's right in the center of
you sawn Metal. It's a place called Coffee Time. It
doesn't even have a name on the building. It's been
there forever we've been in town thirty eight years. We've
never been there, but everybody's oh, a great place to go,

(16:28):
and we just never had an occasion to go. But
it's you know, it's one of those places that all
the I'm going to say, all the construction type workers go,
you know, the guys that are driving.

Speaker 10 (16:40):
Around all the time.

Speaker 1 (16:41):
Yeah, they know the best place here all the time. Yeah,
they know exactly where to go. What would you recommend
over it? As you said, coffee Time.

Speaker 11 (16:50):
Yeah, well that's the place I don't know about. But
reads is where we go all the time. But you
know what I get all the time is an omelet,
whether it's loaded or a couple of ingredients. And the omelet,
you can't beat it. You know, you get some some
home fries with it toast, you know, for like like
eight bucks, you know.

Speaker 10 (17:09):
Wow, you just can't beat it.

Speaker 1 (17:11):
No, you can't. I mean I went out to dinner
yesterday and he just gets us shocked at the bills
sometimes how high prices have gone up over the last
year and a half. But it's great to hear that,
you know, a place like you said, Read's time and
Hampden still keeps the prices down nice and low. Because
eggs went up as well.

Speaker 11 (17:30):
Oh yeah, coming back down though they're coming.

Speaker 1 (17:32):
Down slowly, slowly. What they don't realize here in Massachusetts
is the pork prices are going on the oppoe way.
They're going way up because of a law that we
passed about I think about two years ago, and I
don't think anybody really knew what was in the law.
They thought it was for like free rage chickens, you know,
and it turned out that if pork was also in

(17:55):
that item, you know, and they needed so much space
and I think only like a handful of arms in
the United States can actually provide that. And now the
price has just gone sky high here in Massachusetts now
that the law is it was delayed for a little while,
but now it's in effect. So that's going to cause
those prices to go up, So look at your bake

(18:16):
and look at your pulled pork and all that type
of stuff. I'm going to start to jump at restaurants
soon here in Massachusetts.

Speaker 9 (18:23):
Yeah.

Speaker 11 (18:24):
Yeah, they do some strange things in the legislature, don't they.

Speaker 1 (18:27):
Yeah, yeah, But I think sometimes they don't really realize
the implications to everything as well. I mean, it all
sounds good to the outside, and then when he dive
on into it and it'll say, well, was there really
a need for it? Was there really a problem in
the first place. You know, sometimes it sounds better and
it sounds like a great cause when there really wasn't

(18:48):
that much of an issue in the first place. So
I know some restaurants are already starting to complain about
it right now. So who knows. Hopefully prices start start
to keep falling. I mean, that's that's the thing. I mean,
I just can't believe, like a Hamburger now is twenty
box at a restaurant. Yeah, yeah, I know, I know.
It's gotten crazy, it really has, all right, Tom, two

(19:10):
great recommendations. Let's run him down for everybody first reads.
Let me see Reid's corner is what I have? Is
that correct?

Speaker 9 (19:19):
With the corner.

Speaker 1 (19:20):
And that's in Hamden at twenty East Longmeadow Road. And
your other recommendation was for coffee. Hold on, I'll call
it up here, the Coffee Break Cafe at seventy five
Main Road North in Hamden. Got Oh that's no, Nope,
that's that's not it.

Speaker 11 (19:41):
Yeah, the coffee No, the coffee Time coffee Guy's right
in the center of East fall Meadow. I'm gonna guess
it's like, oh maybe twenty Shaker Road. Like I said,
it doesn't even have a name on it. Oh wow,
it may not even be.

Speaker 1 (19:54):
They're probably packed all the time. They don't need a name, right, No, no,
not at all. All right, All right, Tom, thank you
very much for your phone call. And today's show is
may possible. Buy the good folks over at Northeastern Fance's
Supply Company and Mike Payne and Saugust. They have six
acres of inventoria over there. They make fans for your kids,
dogs and ugly neighbors. Also brought to you in part

(20:15):
by Boston Salad and Prepared Food. They make those great
side dishes you can find at some of the top
delis throughout New England and some of the top specialty
markets as well, from their sesame Asian noodle, which is
my favorite. Tricolor Torlini's another great one of their cranberry
chicken walnut salad that's just absolutely incredible. You'll find it
at market Basket, Big Y, and a whole bunch of

(20:38):
other especially Marcus, including Previties on the South Shore. All
right back to the phone calls, Let's go to Mary
in Winthrop.

Speaker 12 (20:46):
I went to bell Island in winter winterrop.

Speaker 1 (20:50):
I flew over that last night. I remember looking down saying, well,
there's Belle Isle. I go. There's that Revere section of
the new Lifestyle section where you can find the fine
line restaurants right in there. And then then of course
you fly right over Bellisle.

Speaker 12 (21:03):
I went in the afternoon, so I didn't you didn't
fly over me.

Speaker 1 (21:05):
No, I was there late last night, so hopefully you
weren't up at one thirty in the morning when when
the plane landed. Tell me about your experience there.

Speaker 12 (21:14):
It's very good. I went in the summer with my
girlfriend and we sat outside, and today yesterday I just
had takeout and it was very good. I had a
faked paddock.

Speaker 13 (21:24):
It was very very good.

Speaker 1 (21:25):
One un two times that I have been there. I
got their lobsterol and I enjoyed their lobsteroll. But it's
not like a it's not a fancy place that is
a nice it's nice atmosphere inside. It's counter top, counter service.
So you go up and you order your food, and
they give you like I know they still do. They
still give you that little lobster when your food's ready
that lights up.

Speaker 12 (21:45):
They actually have late late service now. So I only
ordered to counter yesterday because I took it to go.
But they had waiters now, and they have a bar
and alcohol. It's expanded.

Speaker 1 (21:58):
I didn't know that. I didn't know that. What was
your meal that you brought home? The batock, the baked tattic,
and and how was it? How was baked tatock bringing home?
I'm curious of.

Speaker 12 (22:07):
That fresh, very fresh, very very fresh. And it was
too big for me to eat, so I had some
to cook tonight.

Speaker 1 (22:15):
Did you find that the bread crumbs got a little
soggy on top of it all?

Speaker 13 (22:18):
No?

Speaker 12 (22:19):
No, no, not at all cunchy.

Speaker 1 (22:21):
I always wonder liked certain items how well they travel,
you know, when you bring them home. I used to
think like steaks would not travel and then I had
a couple of steaks, especially during the pandemic from restaurants.
I was shocked at how good they were. So I
was just curious when you said baked tattic, how that travels,
So Bell, I'll seafood. And right there, just just follow
the flights of planes. They're gonna fly round on over it.

(22:44):
It has a great view too, if you sit outside
on their picnic tables and you see them. Yeah, you
can watch it. You sit right there on the water
and you just see him landing in the city over
at Logan Airport. It's just it's just a gorgeous spot
to be in as well. Yeah, I so Noed Bell, Well,
I'll seafood. Thank you very much for your phone call,
one Main Street in Winthrop. All right, you're listening to

(23:07):
a best of Wicked Bytes on this Sunday morning. I'm
back next Sunday taking your phone call, so make sure
you're dooin me. You're the food critic next Sunday. All right.
You can also check us out on our Facebook page
Wikibytes TV on Facebook. That's normally where I stream the
radio show every single Sunday live. I'll be doing that
again next Sunday, and I want you to call in.
All right, you're the food critic, the praisers in from

(23:28):
pizza to gore may. That's how the show works every
Sunday morning from ten to twelve right here in WRKL.
And don't forget Wicked Bites. At night Saturday nights on
WRKO from five to six pm, we talked to a
whole bunch of Averier restaurant tours. We also keep you
updated on some of the area events that are going on.
That's Wicked Bites to night Saturdays on WRKO from five

(23:48):
to six pm. All right, quick break here, we'll come
back with more phone calls. You're listening to a special
best of edition of Wicked Bytes. Yeah, welcome back. This
is Wicked Bites Radio Best of this Sunday till twelve
noon today, we're playing back a whole bunch of phone calls,

(24:09):
So don't go anywhere over the next hour and a half.
That's what's we remaining on the program till twelve noon today.
You may find a great spot to go out and eat.
And as always, if you hear a place that gets
mentioned on this radio show and you go in there,
let them know you heard it right here on Wicked Bytes.
I really appreciate it. All right, we're gonna continue our
talk for breakfast in just a second, and then we'll
open up the phone lines as well on this Best

(24:31):
of Sunday. So whatever you do, loosen that bell, get ready,
because we're gonna get you so hungry on the show today.
Felipa restaurante in the North End of Boston. If you're
looking for a great Italian restaurant, that is the place
to go. They're open seven days a week for lunch
and dinner. You could get that veal parmesan I love
there with that thin layer eggplant right on top. It's

(24:52):
called the Boston Garden. It's just outstanding. It's a great
place to go before after a garden event as well.
Polipo's and upstairs I got each unster them. By the way,
they can accommodate groups from twenty to two hundred and
thirty five people. You could have meals options there, whether
it's a full sit down, you can do a buffet
or do a family style. That's the way I like
to do it right. Well, you're passing around large bowls.

(25:12):
You become friends, even if you just go in as
strangers sitting at the table by the end of that meal.
Felipo's at the gateway of Boston's historic North then two
eighty three Cosway Street in Boston, and best of all,
I go there and we've had our holiday parties there
as well. I always pick those off night, you know,
and there's nothing going on the garden because there's a
parking garage like steps away at Felipo's. That's just a

(25:35):
great place to go in there and enjoy some great food,
great Italian food. All right, let's get back to the
phone calls on this Best of Sunday. Please, no phone
calls on today's program. Back next Sunday, taking your calls.
It's got to Bob in Newburyport.

Speaker 14 (25:49):
Listen, I got this place called mad Mossa's on Plumb
islandty one Northern Boulevard, fifty one Northern Bullets in Massachusetts,
No Island.

Speaker 1 (26:00):
Yeah, yep. Part of it is that that's actually part
of your report.

Speaker 9 (26:03):
Correct, It is scot Yeah.

Speaker 7 (26:06):
And they make the greatest, their greatest hash.

Speaker 14 (26:08):
You could possibly I sit there a couple of mornings
a week and they bring out their own roast and
they cook their own ash right there on the spot
and pancakes fantastic. I mean, it's just it's a little
hole in the wall, but I'll tell you it's hard
to get in.

Speaker 1 (26:23):
Yeah, but those are the best places, aren't they.

Speaker 14 (26:26):
You know they are run by a couple of beautiful girls.
I mean I love them. They're both young, and they're
great people with will smile at you every time you
go in there, and they treat your freak coffee by
the way.

Speaker 1 (26:39):
Wow, I've never heard that before.

Speaker 14 (26:43):
You don't get that too often.

Speaker 1 (26:44):
No, not at all.

Speaker 14 (26:45):
It means because it's me, all right you maybe you.

Speaker 1 (26:49):
May be uh, you could be spreading some rumors there, bob.
But people could go in and find out.

Speaker 14 (26:54):
Well, yeah, you know, I might they maybe because they
like me, they give me the freak coffee. I'm not sure.

Speaker 1 (26:59):
Yeah, yeah, yeah. So it's called Mad Martha's Cafe. It's
located in well, they call it Newbury, but it is
Plumb Island at fifty one Northern, Yeah, Northern Boulevard are
They open just in the morning and then they close
early in the afternoon. They stay open later.

Speaker 14 (27:17):
They're open Wednesday, Thursday, Friday and City from seven to.

Speaker 1 (27:20):
Two sounds like they've been in there quite a bit there, Bob,
A regular.

Speaker 14 (27:25):
Yeah, nothing wrong with that, right, No, there isn't the.

Speaker 1 (27:31):
Yeah, And that's all part of it. That's all part
of it. So they get to know, they get to
know all their customers really really well, and you get
to know them, and they know your order, your coffee
is waiting before you even sit down.

Speaker 9 (27:41):
They know they know what I want, all right.

Speaker 1 (27:44):
It's called Mad Martha's on Plumb Island. Bob, thank you
very much for your phone call. I see up on
our Facebook page, Jack writes, and he says Alice's Restaurant
on Northern Avenue in Scohegan, Maine corn beef hash with
real corn beef dinner cooked at night, awesome with all

(28:04):
of all the breakfast fictions that they have over there.
So that's Alice's Restaurant in Cohegan, Maine. Let's check in
now with John and Hanover and find out his best
spots for breakfast.

Speaker 5 (28:17):
Joe's Coffee Shop and Handover on Circuit Street. It's a
little like sixteen seats. Husband and wife work and run it.
They open from Monday to Friday, no weekends. They're sixty two.
They first cooked everything. They have a hell of a
steak and eggs. They nick their own sausage and burgers.

(28:40):
They do have you know, lunch sandwiches and like steak sandwich,
but their breakfasts are all fresh cooked. The bacon is
not is all fresh cooked, so that in the home
prize they're all fresh cooked as well.

Speaker 1 (28:54):
Yeah. I like everything that's home cooked. Just makes it
that Yeah, you know, that next level of just just goodness.
And that's that's so important. If you skimp and you
do the short you know that the shortcuts on some
of these items, it just doesn't just doesn't pay off
in the long run. Yeah, it shows, Yeah, it shows

(29:15):
how large are a place is. Is Joe's, It's very small.

Speaker 5 (29:19):
It's only sixteen seats. There's like four counter seats on
either side and then two tables with four seats in each. Yeah,
it's a small place. It's a lot of locals, but
people that come from out of town usually have been
to it before know about it. You know. They also
have soups and and they you know, homemade soups and

(29:43):
well along a great little place, nice people.

Speaker 1 (29:45):
All right. It's called Joe's Coffee Shop. I have it
located at three forty six Whiting Street in Hanover.

Speaker 5 (29:53):
That is done. Sorry, the street that comes Whiting there.

Speaker 1 (29:56):
Yeah, got it, all right, Thank you very much John
for your phone call. Sounds like a great little stop
for people to go out and try. And I'm sure
the coffee.

Speaker 5 (30:03):
Is pretty good, right, yeah, coffee's awesome.

Speaker 9 (30:06):
Yeah.

Speaker 1 (30:06):
Yeah, Well, if you name yourself chose coffee shop, the
coffee better be good. They're raising the bar right there.
All right, thank you John for your phone call. Let's
jump over to Rockland next and we're gonna talk with Sam. Hey.

Speaker 15 (30:18):
Sam, Yeah, we want to recommend Old Town Cafe in Abington.

Speaker 1 (30:24):
Okay, Old Town Cafe in Abington, tell me about it.

Speaker 16 (30:28):
They got eggs and le breakfast food. Then my son
loves the steak tips there. M h, the marinated steak tips.
And they have great pancakes too. You like that, tell
me stak tips. He's not talking right now, but.

Speaker 15 (30:45):
Yeah, it's not a real big place, but well at
ten tables or so, and then it's got an outside
feeding and stuff.

Speaker 16 (30:53):
So we usually go there Sundays.

Speaker 1 (30:55):
Now do they keep that out how long did they
keep that outdoor seating for? I mean we're now starting
to get into cold mornings right now.

Speaker 16 (31:03):
Yeah, they had uh they had COVID.

Speaker 15 (31:05):
Uh when it closed down during COVID, it opened and
you know, it opened back up and stuff like that.

Speaker 16 (31:10):
So we go there after church on Sundays and stuff
like that.

Speaker 1 (31:13):
So Old Town Coffee and Abington on Northern Avenue to
to to Northern Avenue.

Speaker 9 (31:21):
Abington Old Town Cafe.

Speaker 1 (31:22):
Yeah, yeah, the Old Town Cafe, that's correct. Yeah, yep,
all right.

Speaker 15 (31:26):
And they have fresh orange juice there, fresh squeeze.

Speaker 16 (31:31):
Orange juice by the glass.

Speaker 9 (31:33):
So wow, good.

Speaker 16 (31:34):
Place, good, good place, friendly people and uh, nice place
to visit.

Speaker 1 (31:39):
Yeah. Not a lot of places do that fresh squeeze
orange juicecause it takes a lot of a lot of
work to do that.

Speaker 15 (31:44):
Yeah.

Speaker 5 (31:45):
Yeah, it's uh, I don't know how much. I forget
how much.

Speaker 16 (31:47):
It's the glass. It's four or five hours of glass,
but it's uh.

Speaker 9 (31:50):
It's worth worth it.

Speaker 1 (31:51):
Yeah, it definitely is worth it.

Speaker 16 (31:53):
It's worth it. So all right, but yeah, we just
wanted to recommend that for a good breakfast place.

Speaker 1 (31:58):
Got it. Thank you very much for your phone call. Again.
It's called Old Town Cafe. It's located at to to
too North Avenue in Abington. All right, now we're gonna
head over the boarding into New Hampshire and Nashville and Nancy, Hey, Nancy.

Speaker 8 (32:12):
Hi, how are you?

Speaker 1 (32:13):
I'm doing excellent on this Sunday morning.

Speaker 17 (32:15):
I would like to recommend Susie's Diner in Hudson, New Hampshire.

Speaker 1 (32:20):
All right, Susie's Diner. I'm not familiar with them, so
tell me about it.

Speaker 16 (32:24):
It's on Lowell Road.

Speaker 18 (32:25):
I usually get the eggs benedict.

Speaker 9 (32:27):
The hollandaise sauce is great.

Speaker 17 (32:29):
They have the best corn beef hash that they make
home made, and they have really good chocolate milk.

Speaker 1 (32:37):
Are you a big chocolate milk fan?

Speaker 8 (32:38):
Yes?

Speaker 16 (32:39):
No, I'm not a coffee drinker.

Speaker 19 (32:40):
Sign.

Speaker 1 (32:41):
Yeah, I'm a coffee drinker, and I do you know,
like to start my morning off with the coffee. But
a lot of diners they keep pouring more coffee, so
instead of having like one cup of coffee, you end
up like having like five because they keep filling your
cup and you don't realize it sometime. But the chocolate milk,
do you say, there's nothing finer? Right?

Speaker 20 (33:03):
Yeah?

Speaker 8 (33:04):
Good?

Speaker 9 (33:04):
And just the best cornby fash And.

Speaker 1 (33:07):
What are your favorite items over there? The cornby pash
you said.

Speaker 8 (33:10):
Is yeah, I always get the eggs benedict all the time.

Speaker 18 (33:16):
I cornby fashed.

Speaker 16 (33:18):
All right, I don't hash brown.

Speaker 8 (33:20):
Hash browns are good because they're grilled and they're not
the fried one.

Speaker 1 (33:24):
All right now, Now, Nancy, I don't know if you
have a sweet toothlick. I do, but I just called.

Speaker 8 (33:30):
Them up on that really all right?

Speaker 1 (33:32):
Well, I call them up on their Facebook page this weekend.
One of their specials is an apple cide or donut
French toast.

Speaker 18 (33:40):
Oh, actually that sounds good.

Speaker 1 (33:43):
They also have a pumpkin pancakes available.

Speaker 9 (33:46):
Oh that sounds really good. Yeah.

Speaker 1 (33:48):
Yeah, so get that sweep tooth going. I have a
huge sweep tooth. Okay, so I I could handle both
of those and not have a problem. Yeah yeah, my
ears muckering after a while, but I love it.

Speaker 4 (33:58):
All right.

Speaker 1 (33:59):
Let's tell everybody it's called Susie's Diner. It's located at
seventy six Loll Road in Hudson, New Hampshire. Is that
on any main route?

Speaker 8 (34:07):
It's just it's easy to get there from Route three.

Speaker 9 (34:11):
Okay, you just go up Low Road. That's it and.

Speaker 1 (34:14):
You'll find it. Okay, it's again. It's called Susie's Diner.
All right, thank you, Thank you Nancy for your phone call.
All right, A big shout out to Dom Sausage Company
in Malden. You know that's always a great place to
go grab some great steak tips. Yeah, and bring them
home and cook them, whether you have a grill or not,
just cook them right there in the pan. It's high
quality steak tips, so good. To compare them to every restaurant,

(34:35):
I would think they're I would put them in the
category of like, they're top tier, and I can only
think of a couple of restaurants in New England even
remotely come close to their quality. Dom Sausage Company. They
are located in Maldon at ten Riverside Street in Malden
or Park. I should stay at Maldon. It's a full
service butcher and wholesale Italian deli. They're open seven days
a week, nice and early, and it's always a great

(34:57):
thing to enjoy football with. Right, Just make them take
tips up. I know if you have people over, they're
gonna love it. All right, Dom Sausage Company. Back to the
phone calls, we go, Let's go too, John and Lowell.

Speaker 6 (35:09):
Yeah, somebody called in this place already, but I'm gonna
tell give a shout out for it. Brown and button it,
Yeah yeah, brown and butt yar and draken Ye. This
time of the year I like about it is. Uh,
I had the boiled dinner with the pressure cooking. I
go get my smoke shoulder and the spinach and dependatives,

(35:29):
and I put it all one together, and I have
a nice boiled dinner. And uh that the display case
when you walk in. You get all your hamburg and
your state tips and the different sized stakes and uh
they'll they'll cut it up for you. And also the
I go there because I get the blue steel CABOTSI

(35:51):
you can't find that too to too many places, you know,
the blue steal cabosis, right, yeah, yeah, and uh I haven't.

Speaker 1 (36:00):
It does sound like a great place.

Speaker 6 (36:02):
Yeah, it's had a strip ball, you know, thirty eight.
Go them towards Pelham, you'll see it and it's on
the left hand side.

Speaker 21 (36:09):
You go in there.

Speaker 6 (36:10):
There's a lounge there in a breakfast place. But it's
a small store, but it's got quite a bit of
stuff in the chicken pies, beef pies and all that.
And so I get my steak and my hamburg there.

Speaker 9 (36:26):
Yeah.

Speaker 1 (36:26):
Well, you know a lot of these butchers too, and
I don't know if they do, and I'll ask you
you probably have seen it. They grind their own meats,
which which is sometimes like a cut above because they
use it 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 stuff
to it, so they have specialty burgers already made for

(36:48):
all you gonna do is throw them up on the
grill or cook them in a pan.

Speaker 6 (36:51):
Yeah, I liked about it. I tried mock at desk
at steaks for that.

Speaker 20 (36:57):
I can't.

Speaker 6 (36:58):
I can't give them a a shout on it. I
have to go to the you know, go here and
get the get the steaks.

Speaker 5 (37:07):
Yea flavor for a market basket.

Speaker 6 (37:09):
For some reason, they don't even the hamburger. I don't know.
It seems like, you know, different world.

Speaker 1 (37:16):
When you go there is there's but even like with
cuts some meat. Now, I was lucky my wife brought
brought home a couple of weeks ago, uh, some meat
from market basket. It was it was sensational. I was
it was really shocked how good it was. But then
you go to a butcher like Alpine Butcher and Lowell
and you see their steaks there, particularly the ravi, and

(37:39):
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 you could see the marbling, and the marbling is
that the whitish pinkish color inside the meat, and that's
the fat that breaks down inside and gives it all
the flavor.

Speaker 9 (37:55):
Uh.

Speaker 1 (37:55):
You know, market basket and I can't imagine I'm gonna
get the those expensive cuts because that's not what they do.
But you go to a butcher and especially like Brown
and Buttonnicks Meats in Drake It, you know they're gonna
get those better quality cuts of steaks. But you can
pay for it. But it's worth it.

Speaker 6 (38:12):
Yeah, and I don't mind paying paying for it, you know.
Like I said, the steaks that Bacca best and have
no good luck with that it doesn't have a bunch
of a taste to it.

Speaker 9 (38:24):
Yeah.

Speaker 1 (38:24):
Yeah, I've been lucky. But you know, again, it could
be my market basket as well. I think they do
some great products there, but yeah, they're not going to
beat a butcher, a real butcher shop. They just turned
out some great, great, great products. All right, John, thank
you very much for your phone called Brown and Buttonnicks
Meats at seventeen ninety four Bridge Street and drake it.
They sound like they really got it going on over there.

(38:46):
All right, let me take a quick break on this
Best of Sunday Today show is brought to you by
Northeastern Fencin' Supply Company in Saugust. My good buddy Mike
Payn Walson, brought to you by Prime Insurance Services in
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Speaker 22 (38:59):
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Speaker 9 (41:55):
Thank you.

Speaker 22 (41:56):
The only thing getting hammered today are the food critics
is Wicked Bikes from the Northeastern Fence and Supply Company studios.

Speaker 9 (42:04):
We're the only thing we are building is your appetite.

Speaker 1 (42:10):
You're listening to Wicked Bites on this Sunday Morning Best
of Sunday Morning. We're gonna get right back to the
phone calls again. We'll here every Sunday between ten and
twelve and our television shows Wicked Bytes TV. It's on
nesson the New England Sports Networks Saturday mornings at eight
thirty and Sunday nights at ten pm. So you got
an encore presentation coming up tonight at ten pm, do
not miss it. I back to the call as we

(42:31):
go on this Best of Sunday. Let's go to Kathy
in East Taunton.

Speaker 9 (42:36):
Hey, how are you?

Speaker 1 (42:37):
I'm doing fantastic.

Speaker 9 (42:39):
I am two.

Speaker 17 (42:40):
But here Harry's Airplane Restaurant in Middleborough en route twenty eight.

Speaker 1 (42:46):
All right, tell you by that that sounds kind of unique.

Speaker 18 (42:49):
It's an airplane theme.

Speaker 17 (42:52):
But they have like the best food and they have
a diner across the street and they have like so
many weight staff like you never want for anything, okay?

Speaker 1 (43:05):
And is it is it a place that's this time
of year now that's getting cold out? Is it a
place that you could still get a view? Are there
a lot plenty of windows windows?

Speaker 18 (43:16):
But it's there's no view?

Speaker 1 (43:17):
Okay, but there's no is it?

Speaker 26 (43:19):
Is it?

Speaker 1 (43:19):
Actually? I'm just curious because I don't know this restaurant.
Are they on an airport or is it just airport
theme because of the inside airport theme? Because it okay,
got it now? All right? It's it's called Harry's.

Speaker 9 (43:32):
But yeah, all right?

Speaker 1 (43:33):
And what makes them so special for you?

Speaker 17 (43:36):
Excellent waight staff, never want for anything, are awesome, London broiled,
They have specials all the time with seafood.

Speaker 18 (43:45):
It's just really really good m hm.

Speaker 1 (43:47):
And what is your favorite go to item when you're
there at Harry's?

Speaker 18 (43:51):
Uh, the Casadia and the London You can't.

Speaker 1 (43:55):
Go wrong with either of those, right.

Speaker 18 (43:58):
At all?

Speaker 1 (43:59):
Yeah? How are the prices.

Speaker 18 (44:02):
Within your budget if you're mid class?

Speaker 1 (44:04):
Okay? And the other question I have for you is
the size. How many people can they accommodate?

Speaker 9 (44:09):
Is it?

Speaker 1 (44:09):
Is it a large restaurant or is it fairly small?

Speaker 17 (44:12):
It's fairly small, but you can probably get one hundred people.

Speaker 1 (44:16):
In there, okay, So so okay size. So Harry's Yeah,
Bar and Grill. It's located on West Grove Street in Middleborough.
And you put them down as one of your favorite
restaurants period right.

Speaker 18 (44:30):
Absolutely got it?

Speaker 1 (44:31):
Cat The food's great, It's great, all right, And you
have a second place for us Lorenzo's all right? And
fox Bors tell me about them.

Speaker 18 (44:42):
They're an Italian steakhouse.

Speaker 8 (44:46):
And they have like the.

Speaker 1 (44:49):
Tomahawk chop okay, yep, yeah, I love that.

Speaker 18 (44:53):
And Barata cheese. The service is excellent.

Speaker 17 (44:57):
They have all sorts of Patriots and uh Red Sox
players all over the wall. The services beyond believable, and
the food is beyond excellent.

Speaker 1 (45:10):
All right. And it's in fo Where is it in Foxborough?

Speaker 18 (45:14):
I want to say, like right before Patriots Place?

Speaker 1 (45:17):
Okay, all right? And and being a steakhouse. I have
a feeling it's a it's a little higher end restaurant,
which is which is fine.

Speaker 18 (45:24):
Uh yeah, it's like once a year you go there.

Speaker 1 (45:28):
Yep, yep, which which I kind of like. I like
those places as well.

Speaker 17 (45:33):
Yeah, but sometimes they have continuing education because I'm a doctor,
and you get a free there.

Speaker 1 (45:40):
That's great, free meal there. They're gonna set them back
a little bit though, because the steaks are expensive.

Speaker 18 (45:48):
It's the pharmaceutical people are paying for it.

Speaker 1 (45:51):
So who can You're fine, You're fine, right, And what's
your what's your favorite cut of steak? The tomahawk, Yeah,
which is a ribbi I served on the bone. I
mean that that's probably one of my favorites as well.
It takes so and I don't know about the size
of Lorenzo's in Foxborough. Yeah, so it probably takes like

(46:12):
forty minutes from just to cook it.

Speaker 18 (46:15):
H No, when I got there, it was like I
had it in like minutes.

Speaker 1 (46:20):
Oh that's not bad at all. That's not bad, you know,
because because sometimes you see these big steaks that they
make and they kind of start them off on the
the wood grill, you know, give them that little char
on the size and they finish it off in the oven.
And because of the size, it takes a while. Were
you able to finish it all by yourself?

Speaker 8 (46:37):
Oh?

Speaker 18 (46:37):
God no? And then they wrapped it up in tinfoil
who looked like a swan.

Speaker 1 (46:45):
Oh wow wow, and left over and left over. It's
pretty good too, I have to say, because I have
brought I brought one of those cuts home before, and
it's probably because of the fat content inside of it.
When you heat it up, they just kind of it
brings it back to life.

Speaker 18 (47:00):
It's still good.

Speaker 8 (47:01):
It was.

Speaker 18 (47:02):
It's just one of the best places I've ever been.

Speaker 1 (47:05):
All Right, Lorenzo's in Foxborough, Yes, got it, all right, Kathy,
thank you very much for your phone caught. Let's go
to Phillip in heyro Hey, Phillip Chick fil A okay,
all right, you like chick fil A because that that's.

Speaker 10 (47:19):
The Southern hospitality and everything's made fresh ad. Yeah, yeah,
gomet On milkshakes there, okay, gomet Chicken sang it's Walthy.
They're the ones that invented the chickens Chicken sangwich.

Speaker 1 (47:31):
It's chick fil A, yeah yeah, And they do have
the crowds, but they seem to get them in and
out quick, don't they.

Speaker 10 (47:39):
It's not pre made. Everything's made fresh aater. They have
breakfast sandwiches, and they have the chicken sangwiches, and they
have everything, waffle fries and golmet milkshakes.

Speaker 1 (47:49):
They Yeah, I have not had their their milkshakes, but
I've had their waffle fries. I think they're very good. Uh,
And I like it when I get there. The chicken sandwiches,
their honey mustard sauce and their original sauce is pretty
good too. But I'll put you into camp for Chick
fil A. That's your favorite place for chicken sandwiches. All right, Philip,

(48:10):
thank you very much for your phone call. All right,
you're listening to a special best of edition of Wicked
Bytes Radio. I'm on vacation after losing my twenty pounds
and now I got to maintain it right. Transition Medical
Weight Loss in Sale, New Hampshire Doctor Regulated programming. Boy,
I'm telling you doctor Corby and the crew over there,
the whole crew over there really help you learn how

(48:30):
to eat and they educate you to that way you
know you're doing things right. And I'm probably gonna put
on a couple of pounds while on vacation, but I'm
gonna come back take it off right away, and I'm
going to keep off the weight this time. All right,
transition medical, weight loss and sale. All right, let me
take a break here for the news. We'll come back
with the second hour of Wicked Bytes Radio on this
Sunday morning. My name is Scott Whitley, and as mentioned,

(48:51):
this is Wicked Bites Radio. Yeah, welcome in everybody. This
is a special best of edition of Wicked Bites on
this Sunday morning. I'm on vacation. I'll be back next

(49:13):
Sunday taking your phone call, so don't go anywhere and
join us next Sunday. You're the food cretit all right,
Ten to twelve men right here on w RKO. Got
a whole bunch of phone calls. We're going to play
back this hour on the show, so get ready. We're
gonna get to hungry. We got some great recommendations from
some of our callers on the program. Today's show is
brought you in part by Northeastern Fence and Supply Company.

(49:34):
My good buddy Mike Paine. They make fencing for your kids,
dogs and ugly neighbors. They located a Root one Southbound
in Saugust. We're also brought to you by Boston Market
and Prepared Foods. They make those awesome, awesome side dishes
you can find at market Basket. Oh, by the way,
right now, they have a apple crisp that they have
individual portions, and a blueberry crisp, which is even better.

(49:57):
I've always loved apple crisp and I love theirs, but
they're blueberry crisp. Wow, it's out of this world. And
individual portions. You can find a Market Basket and a
lot of specialty markets throughout New England. Boston Salad and
Prepared Foods. All right on this best of Sunday. Let's
get right back to the phone calls. Is go to
Brenda in Lemonster.

Speaker 21 (50:16):
Lastly, as I.

Speaker 27 (50:17):
Went out to go to his barbarous Crossing.

Speaker 16 (50:20):
In Barbara, Lancaster.

Speaker 1 (50:23):
Yep, okay, tell me about.

Speaker 21 (50:25):
It in Sterling, Lancaster. Yeah, since Sterling.

Speaker 27 (50:28):
It's a Sterling Lancaster line off of Route one seventeen.

Speaker 28 (50:32):
It's a rustic, very rustic place.

Speaker 27 (50:34):
But the food is amazing.

Speaker 16 (50:36):
It's like all down.

Speaker 5 (50:37):
Home cooked food.

Speaker 27 (50:39):
Everything's fresh Prime rib night like Friday through Sunday.

Speaker 5 (50:43):
I believe it's unbelievable.

Speaker 28 (50:45):
I bring my friend there with me.

Speaker 27 (50:48):
She lives with me, and we go out to you
like maybe once a month, and that's usually.

Speaker 28 (50:51):
Where we go because we love it.

Speaker 1 (50:53):
Like, I have not heard of it this restaurant before
you say a Prime Rib on, did they do it
on just on certain nights? Their Prime Rib?

Speaker 29 (51:02):
Yeah?

Speaker 27 (51:03):
Prime Rib is Wednesday through Saturday night.

Speaker 9 (51:07):
That's it.

Speaker 1 (51:08):
Okay, all right.

Speaker 9 (51:10):
For me?

Speaker 1 (51:10):
I love Prime Rib and I will get that every
once in a while. I want to go in there.

Speaker 5 (51:14):
Uh.

Speaker 1 (51:15):
It took places like this, but Barbara's Barber's Crossing, if
you had to give up an overall view of like
what do they do? Is there a certain style of food?
Is it more Italian or is it just more American
type food mixed in?

Speaker 27 (51:27):
It's more American type food. You can get Italian, you
can get pretty much anything seafood. They've got a huge menu.
It's been there for like seventy years.

Speaker 1 (51:38):
All right, really a.

Speaker 21 (51:39):
Very long time.

Speaker 20 (51:40):
Yeah.

Speaker 27 (51:41):
There's an upstairs which is more point and then or
you can go on the downstairs, which is a barer
area with you know, like the the boot sating.

Speaker 21 (51:49):
Type of area.

Speaker 27 (51:50):
And then there's you know, a regular area sitting area
with the bar and it's really it's it's nice.

Speaker 4 (51:57):
It really.

Speaker 1 (51:58):
You you would say, like it said, like a neighbor
hang out where it's nice and comfortable to go in
and know good food.

Speaker 27 (52:05):
Well, no, I would say it's not a neighborhood hang
out at all. I would say it's a little bit
of both because you have like you'll have your regulars
in the downstairs at the barrier eating which probably come
every night. But then you have people that make their reservations.
I believe they do Thanksgiving and Easter.

Speaker 16 (52:24):
Dinners there also.

Speaker 27 (52:25):
But yeah, I'm not crawling personally.

Speaker 16 (52:27):
It's just I personally just love the place.

Speaker 11 (52:31):
I don't know anybody that works there.

Speaker 5 (52:32):
I don't you know what I mean.

Speaker 2 (52:33):
I just love the place.

Speaker 1 (52:34):
Well, that's that's always that way. You hear customers, you
know how what they feel about it, and the fact
that you go back quite a bit that shows its quality.
It's it's it's meeting all your needs. It's called Barbara's
Crossing North and I have it located just.

Speaker 27 (52:50):
Barbera's Crossing and it's on the Lancaster Sterling Line.

Speaker 1 (52:55):
Got it. I have it one seventy five Lemonster Road
in Sterling. Is that correct?

Speaker 27 (53:00):
That sounds right?

Speaker 21 (53:00):
Yeah, God, that sounds right.

Speaker 1 (53:02):
All right, great recommendation, Brenda, thank you very much for
holding that great phone call. All right, Barbara's crossing and
a Sterling. That sounds like a nice little spot to
go in there, right, nice, nice, great food, that's what
you want. There's got a Monica and Everett next. Hey Monica.

Speaker 29 (53:18):
Actually, I would like to give a shout out to
a Mexican restaurant in Hopkinton. I don't know if you
ever heard of it. It's called oral A all r
a l e Orale Mexican restaurant. They happen to be
on twenty two Main Street in Hopkinton. Okay, all right,
and it's it's a family it's a fairly new restaurant.

(53:39):
They actually they actually opened this year and it's a
family restaurant operated by husband and wife as well. And
they have fresh food, a little bit of everything, cassidy tackles, enchilados, burritos, fahidas, platters, soop, salads,
you name it. It's very homey, great for food.

Speaker 16 (54:00):
Is delicious.

Speaker 1 (54:01):
Yeah, you know, I love Mexican restaurants some of my
favorite style of food. My wife and I have our
favorite that we're near, and we go in it seems
like once or twice a month, and we go and
we sit in the bar and we split one of
their their case of das they have a vegetable case
of d At the place that we go, we just
think is outstanding. This place sounds like a fun little spot.

(54:25):
And I'm sure they're crowded because the Mexican food has
a lot of flavor to it. And I hate to
ask this how are their chips? That's what I fell up.
Very Christy, can you stop at one because I can't?

Speaker 29 (54:40):
No, definitely not, of course, Right, all right.

Speaker 1 (54:45):
That's my weakness. Let's tell everybody the name of the
restaurant one more time. I'm gonna let you pronounce it
because I'm sure i'll screw it up.

Speaker 3 (54:52):
All right orally all r A l E.

Speaker 29 (54:56):
Mexican restaurant on twenty two Main Streets honking team.

Speaker 1 (55:01):
All right, Monica, thank you very much for your phone call. Yeah,
that's always been my problem. I featured a Mexican restaurant
on television show. I think it aired yesterday. I think
I'm my mind's sort of like where am I at
the moment and trying to stop eating those chips so
I can enjoy the food. That is the toughest thing
to do. Let's go down to the Linfield next when

(55:21):
we talk with Robert. Hey, Robert, welcome the Wick of Bites.

Speaker 28 (55:24):
Good morning, Scott. How are you.

Speaker 1 (55:25):
I'm doing excellent, Robert, Scott.

Speaker 28 (55:27):
I got a fantastic Italian restaurant. And I've been doing
a lot of them, okay, but this one he I
went last night and I couldn't finish the meal?

Speaker 5 (55:39):
Was that good?

Speaker 1 (55:39):
Okay? You know it was?

Speaker 28 (55:42):
And I had a date with me and she couldn't
finish the meal.

Speaker 8 (55:46):
She says.

Speaker 28 (55:46):
I've been to a lot of places and I can't
believe it. She says, I had I had an egg
plant veal combo Parmisan meal okay, with two meatballs.

Speaker 9 (55:59):
Okay.

Speaker 28 (55:59):
The meat they was so big I had a cot
him and put.

Speaker 5 (56:04):
To eat them.

Speaker 1 (56:05):
Wow wow.

Speaker 28 (56:07):
And the sauce is out of this world. And she
had a Nazi Italian boss special dinner. And she never
seen anything like it in your wife, the way she
has she's been around, believe me. Okay, she's an exper
excellent Portuguese cook but they had a band too called
Wildfire okay, and they were excellent everybody dancing.

Speaker 1 (56:31):
All right, Well, I gotta ask you, Robert, where did
you take your girlfriend? What was the name of the restaurant?

Speaker 28 (56:37):
Capones and Summit Street, Peabody.

Speaker 1 (56:41):
Yeah, I haven't been to Campons in a while, but
they have a lot of entertainment there. And don't they
have like throwback Thursday specials or something like that, like
really reasonably prices. It's been it's been a while since
I've talked to him.

Speaker 28 (56:55):
Prices are very good. Gost me eighteen dollars for that
meal and me I couldn't finish it. All right, I'm
gonna have a big eta all right.

Speaker 1 (57:05):
Capones, Capone's restaurant, and see if I can get the
address for people to go out and Summit Street.

Speaker 28 (57:13):
I'm not sure the number, but it's Summit Street, Pebty
math people one twenty eight Centennial Drive and uh.

Speaker 1 (57:21):
They've been around well, I see they celebrate the thirtieth
anniversary this year, so they've been around for quite a while.
A fairly large location and they do entertainment. They have
great specials and the portion size as you say, are
just that next level.

Speaker 28 (57:34):
They're up there. Believe me, God, get more than your
money with us.

Speaker 1 (57:38):
All right, right now, got it, Robert. I hope your
date went. Did it go well?

Speaker 27 (57:42):
Yeah?

Speaker 9 (57:42):
You was happy?

Speaker 1 (57:43):
All right, that's all that matters then, right, all right, Robert,
thank you very much for your phone call. Let's jump
over to Saugus next and we're going to talk with that.

Speaker 7 (57:52):
Hey, Ed Scott, it's a pleasure to talk to you,
you know, one of my all time favorites.

Speaker 1 (57:56):
Thank you very much, and.

Speaker 7 (57:58):
Your father as well.

Speaker 9 (57:59):
Great years. Thank you.

Speaker 7 (58:01):
But I had a great week. Friday I went to
Renos in East Boston, a whole nother dimension, just unbelievable.
And during the week I've all with my lovely daughter
to with the Pamas on Broadway and Revere.

Speaker 1 (58:13):
And Reno's is one of those places where portion sizes
are enormous and you got to get there before they
open because the line forms around the corner.

Speaker 7 (58:22):
Yeah, they're open for lunch on Friday. It's just on Friday,
so if you have a hank or and you can
get in there.

Speaker 1 (58:28):
Yeah. I didn't realize that, you know, but it's a
small I don't know how many they see maybe twenty
five thirty people at a time, and people come from
all over. Yeah, that's what's so amazing.

Speaker 7 (58:41):
You've never been there. You got to go once in
your life.

Speaker 9 (58:43):
You have to.

Speaker 1 (58:44):
I totally agree with you that that is. That is
definitely Keith. You need to go once in your life
just to see it and and be part of it,
because that's what it is. It's all about the experience there.
You feel your family in there. And the funny part is,
and I don't know if you went to the bathroom.
You had to go to the bathroom, You're like, walk
into the kitchen the first time I did. I'm like,
did I go through the wrong door?

Speaker 8 (59:07):
No?

Speaker 7 (59:07):
I can't sit in the bothroom, so I yeah, all
right to show it's great, just keep going.

Speaker 1 (59:16):
Okay, thank you very much, Ed for your phone call.
Let's go to Boston next and we're going to talk
with mary Anne. Mary Anne, welcome the Wicked Bites.

Speaker 20 (59:24):
Well.

Speaker 8 (59:24):
I was down the KPS today and ended up over
and we're told and went to a restaurant that I
hadn't been to in quite a while. The landfall. You
might have heard of it before, but we had this
is I'm a first time caller, so I'm new to
this and I'm calling in because my friend and I
went in to lunch and we had a great, great,
great experience. It was wonderful, not only the location and

(59:48):
all the glass windows overlooking the Happer and the ferry boats,
but the menu was lovely and the quality of food
was excellent. And I'm still still thinking about us, still
thinking if i could get down there again before they
close on Thanksgiving weekend. And they've only opened from Thursday
through Sunday well for the next couple of weeks, and

(01:00:11):
then they're closed to come Thanksgiving weekend. But I had
the Loves to cast Row, which was out of this world,
and my friend had the Seafood Medley, which was wonderful
according to her standards too.

Speaker 1 (01:00:23):
It's too bad time. It's too bad they're not seasonal.
I mean, they don't go throughout the year, because I
think a place like that, I know, they just don't
get the traffic. But to sit inside, especially for lunch
in the winter time and look out over the water,
there's nothing finer.

Speaker 8 (01:00:41):
Yeah, yeah, I know, And especially down there, there's not
that that many restaurants that do stay open, and even
when they do stay open. There's you know, a handful
only open. But the traffic was great. This is the
other thing we were commenting on. The traffic was nothing.
It was wonderful to go down The packing even was
a good situation. So I just wanted to call and

(01:01:03):
comment on that restaurant because maybe they'll get a clue
and stay open all year. Yes, if we're having a
mild winter, it would be fabulous.

Speaker 1 (01:01:11):
They probably look at it as we work so hard
all summer long and never stopped. It's like the busiest
Saturday night every night of the week that they need
the little break. But the Landfall Restaurant's located in Woods Whole, Massachusetts,
and it's just the view is the view is just incredible.

Speaker 9 (01:01:28):
It really is.

Speaker 8 (01:01:29):
It is every side of the street down here has
a lot of view, and that it is a great
treat to take a ride down here and to treat
yourself to a lovely meal.

Speaker 1 (01:01:38):
And I think you mentioned you got the key right
there this time of year because there's less people down there,
the traffic, you don't have to deal with the traffic,
which is it was delightful, right, Yeah, you don't have
to deal with the crowds and that's the way I
like it.

Speaker 8 (01:01:52):
Yep, it's the way I like it, right, And I
didn't hit traffic again until I'm coming back to Boston,
so ye, it is worth a trip.

Speaker 1 (01:01:58):
Yeah, all right, Emory, thank you very much for your
phone call. The Landfall Restaurant again in woods Hale.

Speaker 4 (01:02:05):
All right.

Speaker 1 (01:02:05):
As I mentioned, this is the best of edition of
Wicked Bites. A lot more phone calls to come. And
as always, if you hear somebody talk about a restaurant
on this program, maybe you see it on the television
show or up on our Facebook and social media Wicked
Bites TV on Facebook, and you go in and make
sure you tell them you saw it. You heard it
right here on Wicked Bites. I appreciate it. The Cosseum Restaurant,
Record Shopping Center in Salem, New Hampshire, and Ebulate Tedesca's place.

(01:02:27):
They have that dish that my dad loves, steak olive
Pat Whitley. Right, it's the best steak that money can buy.
It's prime New York Soreland steak. It's center cutting, it's
served with broccoli robb It's going to blow your mind.
It's so good. My favorite dish is the veal Coliseum.
It's two milk fed veal cutlets that stuff with purshooto broccoli, mazzarella,
parmigiano and romano cheese, a little touch of basil, a

(01:02:49):
little touch of garlic. It's breaded and it's sautayed with
mushrooms and a sherry wine sauce. Wooo, it's so good
I could use it right now. Coliseum Restaurant in the
Brecwage shopping Center in Salem, New Hampshire. Annibelate to Deska's Place.
Great Irish pub can be found at mcmorgan's Irish Pub

(01:03:11):
and restaurant are Root One in Sharon, right there, about
about a mile a mile and a half maybe from
the stadium. So it's always a great place before or
after a game. But this is always a great place
just to go in enjoy some great food, incredible atmosphere
at Morgan's Irish Pub. Memorabilia is everywhere Florida ceiling in
this restaurant. It's a large restaurant, so you gotta take

(01:03:31):
some time and walk around to see it all items
you'll find there. Of course, they have some Irish food, yes,
but it's also heavily influenced by the American cuisine. They
have nachos and they have their Irish nachos, so they
give you two different sizes. They got Bavarian pretzels. They
got a fish ruben. Oh, I haven't tried that yet.
It's Haddock Coast last Swiss cheese and Thousand Island dressing

(01:03:53):
on a rye marble bread. Yeah. It's called mcmorgan's Irish
Pub and restaurant right there on Route one in Sharon.
Make sure you go in and check it out. Say
hi to Finbar Griffin for us. All right, back to
the phone calls on this best of Sunday. Let's go
to Jerry and Revere.

Speaker 3 (01:04:12):
My favorite restaurant is Massimino's on Undercutt Street in the
North end of Boston.

Speaker 4 (01:04:18):
Yeah.

Speaker 1 (01:04:18):
He does a great job over there, doesn't It doesn't.

Speaker 13 (01:04:21):
He, Paul.

Speaker 3 (01:04:23):
Everything's excellently But I love when they have.

Speaker 5 (01:04:25):
Specials, the Limb special.

Speaker 8 (01:04:27):
It's the guy for I.

Speaker 1 (01:04:29):
Haven't had that. I've been into his restaurant and he's
one of the few places that I know of in
the city, and probably one of them because he's such
a unique individual.

Speaker 3 (01:04:39):
By the way, Paul, it's a family restaurant. It's his
Maino's son, his father died and then his brother in
law Polo.

Speaker 18 (01:04:48):
Also mean in GCA.

Speaker 1 (01:04:49):
It really is a great restaurant. There's two floors of dining,
the small upstairs and downstairs. There's like a wine room
that they they have tables there.

Speaker 21 (01:05:00):
It's a little body, yeah, a little bar.

Speaker 1 (01:05:02):
But but you could go in there and tell them
give him the menu back and just say, hey, Paul
makes something for me.

Speaker 18 (01:05:08):
Oh exactly.

Speaker 3 (01:05:08):
I think it gives cooking lessons.

Speaker 16 (01:05:10):
I'm not sure, you know, I.

Speaker 1 (01:05:12):
Not Paul, he probably does for a while. I know
he really he really does do that as well, you
know Paul. I mean when you meet Paul, he has
that passion. Oh yeah, yeah, he just has that passion
for everything.

Speaker 18 (01:05:24):
Oh, all of them do.

Speaker 3 (01:05:26):
And their staff is great, the service is great.

Speaker 1 (01:05:29):
They're on Endicott Street and yeah, right at the end,
so if you're by the garden, it's it's not that
far so a lot of people will go there before
and after a game, right right, And there's a little
bit of parking if you not too far from there
as well.

Speaker 3 (01:05:42):
Yeah, there's a little across the street, right across the
street from them.

Speaker 1 (01:05:47):
What would you say, though, Jerry, if you had to
pick out one one, one meal that he makes. What
would you say was your favorite all time over there?

Speaker 3 (01:05:56):
Chicken masala?

Speaker 1 (01:05:57):
Okay, all right, I don't I think I have had
that during COVID period. I don't know. If you knew that,
you probably took advantage of it. If you did. Paul
was actually making deliveries to to towns on the North Shore.
He dropped off food to my house one day he
was in the area, and it was it was it
was really nice. But he does a great job over there,
he really does, all right, Jerry, I like going there, yep,

(01:06:21):
right there in the North End of Boston. And if folks,
if you're if you're new the city, that's one of
those restaurants that you got to visit. It is and
I call him like the mayor of the North End
to it. If you ever walk, if you ever true, yea,
I walked with him a couple of times during the
Feast of Saint Anthony's just through the North End and

(01:06:42):
looking at all the you just you know, all the
festivities were going on, and all the people calling out
Paul coming up to shake his hand.

Speaker 27 (01:06:49):
It's just it's just amazingly exactly.

Speaker 1 (01:06:52):
All right, Jerry, thank.

Speaker 3 (01:06:53):
You eat outside his restaurant during the feast.

Speaker 1 (01:06:56):
Yes, that's right, right, and he has a really nice
spot for that as well, to dine outside during the feast.
But great Italian restaurant and a guy with incredible talents
as well. In a small kitchen. Yep, yep, all right, great,
Thank you very much Jerry for your phone call. Yeah,
Massiminos in the North end of Boston on Endocott Street,

(01:07:17):
a small, small kitchen. And I mean that it's a
small kitchen. I don't even know how we can prepare
all that food. But he's often said, you know, he
goes out to the fish markets and all the markets
on a regular basis, on a daily basis, and sometimes
they'll go in there and Paul will say, well, what's new,
what's fresh?

Speaker 9 (01:07:37):
What do you have?

Speaker 1 (01:07:37):
And they may have a new catch of the day
that's different, you know, and he'll either bring in as
a special or maybe you can't get enough of it.
And if you say, Paul, make me something that I
really want, they may ask you a few questions and
they'll come up with a dish for you. And he's
sort of really amazing when you see it. Uh, it's

(01:08:01):
Massamino's Kacina Taliana is the full name of the restaurant.
They're located at two O seven end of Cot Street,
which is in the North end of Boston, right at
the beginning of the North end of Boston, and it
is truly, truly well worth the visit to experience his restaurant.
All right, back to the phone calls, we go, Let's
go to Phil in Pelham, New Hampshire. Next. Hey, Phil,

(01:08:24):
welcome the Wicked Bites.

Speaker 8 (01:08:26):
Yeah.

Speaker 9 (01:08:26):
Hey, I just wanted to give a shout out to
Mike's Italian Kitchen over in Nashville. Who won your foot?
You won your Sorry, I'm watching a football game, the
Meatball contest with the at Hollis, and I just wanted
to say that's a wonderful spot. Love everything that Michael
Buckley is doing with every single one of his restaurants,

(01:08:47):
I love them all to be honest, but love what
he's doing with the new place.

Speaker 1 (01:08:52):
I have not been. I have not been to Mike's
the Italian Kitchen. I'm looking at the pictures of the
outside right now, and it looks like during this summer
with the patio dining, it's it looks just spectacular outside.

Speaker 9 (01:09:04):
Yeah, it is, it is. It's beautiful and of course
he's got the real deal on the inside with with Italian,
all your Italian favorites, so you just uh love uh
you know. On New Hamster Eats, there's been a lot
of people who have gone and tried the meatball since
they won the Meatball contest. There's been a lot of
feedback on that, so it's just really a wonderful place.

(01:09:25):
I mean, they just changed it over from a place
called MTS which was also he he re he refreshed
it and changed it over to Mike's Italian Kitchen, and
just wanted to give a shout out there because I
mean I've heard nothing but amazing things about that. There's
actually another one too, really getting a lot of traction

(01:09:48):
is the Yolk Grille in Pelham opened up another location
also in Nashua on Main Street, and it's been getting
huge amounts of rate reviews. So I just wanted to
highlight those two.

Speaker 1 (01:10:03):
What is the name of that one again? Did you
say Oaks Grill or Yolks Grill?

Speaker 9 (01:10:07):
Yoke Yo the Yolk Yep. Yeah, it's right behind Main Street.
There's this area that I like to call the foody
central of Nashua Main Street, Temple Street and Pearl Street,
and it just happens to be by the parking garage
behind Main Street and next to Pearl Street.

Speaker 1 (01:10:28):
All right, so what is the Yolk Grill? And again
you said there's two locations, it's nash and Pelham.

Speaker 9 (01:10:33):
Correct, Yes, yes it is.

Speaker 1 (01:10:35):
What would you say? Their their cuisine is like.

Speaker 9 (01:10:39):
So going in there, it's usually you got your little
diners set up, if you will. But what happens is
the food there is just ginormous, and they do a
lot with huge suits, if you will. So you'll see
pictures online with a lot of different huge concoctions of

(01:11:00):
what are they called the milkshakes or FRAPs.

Speaker 1 (01:11:04):
Okay, so.

Speaker 9 (01:11:07):
They do a lot with their huge portions. People come
talk about it all the time, where they're coming home
with two or three meals when they when they leave
the place. So I'm the same way. I can't eat
everything that's that I eat there.

Speaker 1 (01:11:20):
So yeah, yeah, sometimes I walk into these restaurants and
they recognize me. They start sending over food to you,
and you're like, there's just so much one person could eat.
You feel bad that you can't try everything But but
having said that, I was at years ago, I was
at this place in the Salem, Massachusetts, and it was
a sushi restaurant, authentic sushi restaurant, and they brought over

(01:11:46):
I would say, every piece of sushi that they ever
made in their life. There had to be like fifty
pieces of sushi there, and a couple of them I
really like, you know. And and then all of a
sudden you get mackerel. Like I don't know how you
can even eat mackerel, it's just so. But but you know,
people people love people love slushi. All right, So the

(01:12:08):
yok Grill is definitely a great place to go in
and enjoy some great food and probably at a very
reasonable price as well.

Speaker 9 (01:12:17):
Yes, yeah, that's definitely a big deal over there in
Nashville right now, all right?

Speaker 1 (01:12:22):
And then you you also mentioned Michael's Italian Kitchen in Nashua. Uh,
and you he owned some great restaurants in Nashua, And
I have not been to this this new one. I'm
gonna make a point. I'm gonna go out there and
try it, because all of his other restaurants have always
been like gold. They just do so well, whether it's seafood,
to steaks. They just do just just do great up there. Yes, sir,

(01:12:43):
all right, you got it. Phil, Thank you very much
for your phone call. All right, break time here, we'll
come back. We'll wrap things up the final half hour
of the restaurant program on this Best of Sunday. My
name is Scott Whitley, and this is Wicked Bites Radio. Yeah,

(01:13:06):
you'll listen to a special best edition of Wicked Byes
Radio on this Sunday morning here till twelve noon. We're
always here Sundays ten to twelve right here on WRKO.
And this is the place that we let you be
the food credit and we're playing back some of the
phone calls on this special best of edition, So get ready,
we've got more calls coming up in just a second
premiere on Broadway. They're located in Somerville. That's where we're

(01:13:28):
gonna find Corinne. It's an Italian American eatery with signature cocktails,
live music and dancing. And by the way, on Sundays today,
they got a Sunday brunch that's going on that is
just incredible. They make their own donuts there as well
for their their incredible Sunday brunch. And they have signature
cocktails they have today as well, that you can only

(01:13:48):
find there on Sundays. But this is a great Italian eatery,
American eater as you say, Italian and American eatery. Some
of my favorite items over there, including their orange cheenies.
It's Krinn's grandmother's recipe. It's so good. They made it
at their own family deli years ago, and the grandmother
would make it, and when word would get out that
they had them that day, a line would form around

(01:14:09):
the street. And they have it at our restaurant. They
a little bit cheese in there. It's excellent, excellent. There
aren't chiney there. Checking parmesan huge portion there as well.
It's called Premiere on Broadway. It's located at five seventeen
Broadway in Somerville. Say had to corin for us a
great bakery, Josie's Bakery, of course, located in that crossroad
shopping plaza in Wilmington. They got cakes, they got cookies,

(01:14:31):
they got cupcakes and so much more. This is the place.
Now that I'm coming back from vacation next week, I've
lost my twenty pounds. I'm gonna take off whatever weight
I gained right, and then I'm gonna go back and
have a cupcake, because their cupcakes are out of this world.
At Josie's Bakery in that Crossroad shopping plaza in Wilmington,
it's an old school bakery but with a modern twist.

(01:14:53):
Josie's Bakery. All right, back to the phone calls, we
go on this best of Sunday. We're gonna go to Salem,
New Hampshire. We're gonna talk with Pat. Welcome the Wicked Bites,
thank you, good morning.

Speaker 30 (01:15:03):
I'm going to have recently gone to Pikas Deli and
ice Cream, the newest place near the Pikas restaurant, which
is of course very good.

Speaker 1 (01:15:12):
I have not stopped in. I have not stopped in
a driven buy that one hundred times. I'm like, I
gotta do it. I gotta do it. It looks so cool.
They did a great job.

Speaker 30 (01:15:20):
It's a beautiful place. It's takeout, or you could even
sit there. They've got a nice outdoor place, or you
can go into like a sun room with a bar.
It's really very very nice. I enjoyed, We enjoyed their sandwiches.
We bought a wonderful steak and cheese and another one

(01:15:41):
was the Pinka's muffle hutto both outstanding. I'm not one
for sandwiches, but I decided We've got to go here
and try it out.

Speaker 1 (01:15:51):
Yeah, did they also, because I spoke to them on
the phone. They have their own deli section there as well.

Speaker 30 (01:15:56):
Dress it's a small deli. They have some cheeses and
some curve cuts, and they have some breads, and they
have also triple a pizza to go, all the frozen stuff,
and they have also the ice cream counter. It wasn't
very busy when we went, but I imagine during the
summer it probably got a little bit busier.

Speaker 1 (01:16:17):
I have to stop it. I was watching them about
a year and a half ago. I was driving by
there and I saw that they used to be a
garden center right there and through ninety seven, and you go,
you're a methuon, but you go right up through, you know,
up into sale in New Hampshire, go right up off
of ninety seven, exactly right, and all of a sudden

(01:16:37):
I saw that in them, you know, building in that area.
I thought it was just the garden center expanding, because
it looks such like a really nice property that they
were really you know, taking it to that next level.
And then all of a sudden, I saw their sign
go up and they turned into an ice cream and deli,
and they had the outside fire pit and everything, and
it looks just so cool. I got to stop in there.

(01:16:59):
I just have had a chance to enjoy some of
the sandwiches. I'm going there for their ice cream.

Speaker 5 (01:17:03):
Now.

Speaker 1 (01:17:03):
I know they have like premium ice cream that they
get there as well, right they do.

Speaker 30 (01:17:08):
I haven't tried their ice cream, but richards Richardson's and
Giffers I think they told me they sold and hard
and soft, so they've got a nice variety. I didn't
need the ice cream after those sandwiches, which we brought
home half of the meat, so we enjoyed them for
another another meal. But it was and another thing they
have there, it's quite interesting. They have electric car car

(01:17:32):
charging stations about them. Not that I have, but I'm
not plugging electric cars. But that's just something surprising to see.

Speaker 16 (01:17:41):
But it's very, very nice.

Speaker 8 (01:17:42):
I would recommend it, and I'm sure people will enjoy it.

Speaker 1 (01:17:47):
It's called Pikas ice Cream in deli, I think is
the full name. It's en Route ninety seven in the.

Speaker 16 (01:17:55):
Film right eighteen Airs Village Road.

Speaker 30 (01:17:58):
It's right next to Peca's restaurant.

Speaker 8 (01:18:01):
Most people know about.

Speaker 1 (01:18:02):
Yeah, if they're they're famous for their steak tips and
great food over there as well. Pat, great call, great recommendation,
and again I'm gonna have to make a stop in there.
I don't care how cold it is. I going for
ice cream anyways, anytime a year, but I gotta try
some other sandwiches.

Speaker 9 (01:18:17):
Enjoy yourself.

Speaker 1 (01:18:18):
Thanks Pat for your phone call. Let's go to Franklin
next and we're going to talk with Mary.

Speaker 9 (01:18:23):
Hey.

Speaker 13 (01:18:23):
Mary, We've been to a place, a new place in
One Socket, Rhode Island called Gostitos, and it's operated by
a husband and wife, Tito and lady, and it's Puerto
Rican and Honduran food and everything is made from scratch
and it's wonderful.

Speaker 1 (01:18:41):
All right. What's the name of the restaurant again.

Speaker 8 (01:18:44):
Gostito's g U S T I t O s O
s okay And it's in Moon Socket.

Speaker 1 (01:18:52):
Yes, yeah, you know, it was funny. I was in
Fort Lauderdale at the airport yesterday and there was a
restaurant that had Puerto Rican food in there, and I
remember there's a place and I can't remember the name
of it in Cambridge that had that flare of food
and I absolutely loved these dishes, but I didn't have
a time to really go through the menu and take

(01:19:13):
a look at it. What are some of the items
that you could find there. I know there's a lot
of flavor in it. That's what I liked about it.
Oh yes, I remember just having the seafood and pineapple
dish I loved.

Speaker 13 (01:19:25):
I like beans and rice and it was phenomenal. And
she also makes a dish called mafango which is the
sweet plantain's rice, the beans and lots and lots of garlic,
and she's very delicious, and the atmosphere is quaint. It's
brand new. I don't think they've been there too long.

(01:19:46):
They just want the building and very very nice.

Speaker 1 (01:19:50):
That move Fongo. It is really kind of neat. I've
watched another restaurant prepare that. And they take plantains and
they they kind of mash them into almost like a
heavy potato mashed potato consistency. And I don't know if
they cook it or fry or whatever they do. They
kind of like push it. They open it up in

(01:20:11):
the middle and they stuff it with good stuff, but
it's heavy at the same time, so you don't need
a lot, you know.

Speaker 13 (01:20:18):
We brought a lot home, I mean, and they give
you like a big serving and it was my husband
and I and we're pretty good eaters. But what they
give you. I got like the pork chop because I
like the way she cooks the pork chops. They're like
baked and they're really seasoned where foodies. And the last
time we had stuff like that is when we were
in Cleveland visiting my son. So it was just so

(01:20:42):
good and they're so you know, wonderful people. It's a
pleasure going.

Speaker 1 (01:20:49):
Let's tell everybody the name and it's location of this
restaurant they go out and try, and I recommend to
go out and try, and especially the moufongo. I think
that's that's really good, really good.

Speaker 13 (01:20:59):
Okay, it's called Gstitos Cafe and it's on four to
twenty six Cass Avenue and one socket, Rhode Island.

Speaker 4 (01:21:07):
Got it.

Speaker 1 (01:21:08):
Thank you very much, Mary for your phone call. That
sounds like a great, great recommendation. Let's jump over to
Freddy right now and drake it. Hey, Freddy, welcome to
the Wicki bites hey.

Speaker 31 (01:21:18):
Good afternoon of good morning your vacation.

Speaker 1 (01:21:21):
Uh, you know, I hate I hate to say it.
I wish I was still on vacation. I enjoyed it,
just to get away and relax for a week.

Speaker 26 (01:21:27):
It was.

Speaker 1 (01:21:28):
It was so nice after you know, filming filming, filming, filming,
they take a little bit of a break, right right.

Speaker 13 (01:21:36):
Uh.

Speaker 2 (01:21:37):
We went to Pizza Co in Nashville, New Hampshire, and
it's an Italian place.

Speaker 31 (01:21:43):
They have a bull bar restaurant.

Speaker 14 (01:21:45):
They sell pizza.

Speaker 31 (01:21:46):
They have a pizza takeout, but we sit down. They
have great Italian food. I had a chicken sausage salsa
rosa they call it in a almost like a spicy sauce. Okay,
it was outstanding. My wife had a chicken katch and turry,
which was to dive off because I get the left

(01:22:07):
elvis because she don't eat munch. And the people we
were with, friends of ours, they could deal with asparagus.

Speaker 5 (01:22:18):
Very good.

Speaker 1 (01:22:19):
Well what's the name of the restaurant again.

Speaker 31 (01:22:22):
Pizza Coat in Nashaw at New Hampshire, Pizza Co right
on the Daniel Webster Highway.

Speaker 1 (01:22:28):
All right, that that's standard.

Speaker 2 (01:22:29):
They have a martini bar, food.

Speaker 1 (01:22:33):
Ah, that's that's A. That's a new one to me.
I have not heard about them yet. But that's the
most amazing thing. I mean, you know, I visited so many.

Speaker 31 (01:22:43):
Restaurants Frind, Bernie and Phild.

Speaker 1 (01:22:45):
Okay, oh, I know, so that's what was that route?
That's Daniel Webster. That's like route three.

Speaker 8 (01:22:49):
Uh.

Speaker 1 (01:22:50):
But there's so many restaurants out there. It's so hard
to keep up on all these different restaurants. But you're
saying this is A. When he first said it, I
was thinking it was just nothing more than like a
pizza shop, which I'm all in for. But then I
guess this is more of a full service restaurant.

Speaker 16 (01:23:04):
Absolutely, Yep.

Speaker 28 (01:23:05):
They've got everything from pizza all the way down to
you know, sandwiches, full meals, excellent food.

Speaker 1 (01:23:11):
All right, pizza it's called Pizza Co. Pizza Co, Pizza Co.
All right, got it in Nashi's It sounds great. Thank
you very much, Freddy for your phone call. We'll jump
down the Burlington next and we're gonna talk with Gary. Hey, Gary,
how are you? I'm doing excellent? Gary?

Speaker 4 (01:23:29):
Well a Scott, I've been listening to your show, I
don't know, for many years before that your dad's show.
So the Whitley's have been famous in New England for
so many years. Thank you, and the restaurant industry certainly
appreciates it. The reason I'm calling it my first time calling,
and you and I have met several times, but I
have the restaurant in bill Ricka the Irish.

Speaker 1 (01:23:50):
Oh okay, god, he had to mention it one of
my favorite spots.

Speaker 9 (01:23:56):
See, thank you.

Speaker 4 (01:23:57):
But I was calling because there's a place in Newbury
that I finally got into last night, and only because
it only seats sixty people, I was able to get
two seats at the bar, and boy was I knocked
over impressed. It's Italian. My favorite food in the world
is Italian, and I've been trying to get in there

(01:24:19):
for months but it's so hard.

Speaker 9 (01:24:21):
They only seat the fifty people. So we sat at
the bar.

Speaker 4 (01:24:24):
What an extensive menu for a small place. But they
had a special. It was instead of pork chops and
vinegar peppers, they had a veal chop with the vinegar
peppers and the roasted potatoes, and I gotta tell you
it was absolutely out of this world.

Speaker 9 (01:24:41):
The place just blew me away.

Speaker 4 (01:24:43):
And I've been eating Italian food forever, and I eat
about ninety five percent of my meals out, so when
I tell you, I'm knocked over. It was just a
great experience, great great bartender, The kitchen was non stop.
The place was jammed. Uh, from the minute we got
there to the minute we left. We had we got

(01:25:03):
to hold two seats at the bar with a text message,
and we just happened to get a quick text about
a half hour later and walked in the door and
bang that the two seats were available. So it was
just a great experience. Newbury Report has great restaurants, but
this one is just five stars. And I was just

(01:25:25):
I was blown away.

Speaker 1 (01:25:26):
All right. The million dollar question, what's the name of
the restaurant, Carmines.

Speaker 9 (01:25:30):
I'm sorry I didn't say that.

Speaker 1 (01:25:32):
I was I was just enjoying where you're going with it.
I forgot to ask you at the end, car Mine.

Speaker 4 (01:25:37):
Yeah, so they deserved the accolades. And they've been opened
just under a year. Boy, ye are they are they
killing it?

Speaker 9 (01:25:44):
Yeah?

Speaker 1 (01:25:44):
They're right there on that I don't know if that's
the main Yeah, it's the main street. It's it's over
by the historic what I would call.

Speaker 4 (01:25:56):
Yeah, Brian and paddle in and those other restaurants. The
square is right there and you come up State Street
and it's just on your left.

Speaker 1 (01:26:08):
I have a feeling, now again a small place. I
have a feeling, Gary, it's going to be tougher to
get in now that you mentioned it on the radio.
So that's gonna be one of those places that, yeah,
there's only a handful of people that could get in,
but it's so so popular. As you're right about Newbert,
newi Ford is phenomenal. The restaurants they have brought in
have been are excellent, you know, and it's just great

(01:26:32):
city anyways, great walking city as well.

Speaker 9 (01:26:34):
This was located with the old Vera. I'm not sorry Vera,
but I'm Loretta.

Speaker 4 (01:26:40):
Loretta was in this small space and they moved up
to Pleasant Street and expanded and they're also a terrific restaurant.
But Carmines took over their old space, and again it was,
you know, much smaller space, and but boy are they
making the best use of it. There's not an empty
not an empty seat in the place. Well, yeah, time
they opened and.

Speaker 1 (01:26:59):
If you're going to go to Newbery Report, this is
a great time yere to do it. Because a lot
of the crowds have disappeared. But in new Report is
not what it was like five ten years ago when
it would be a ghost town. There are a lot
of locals that now live in the Newburyport.

Speaker 9 (01:27:13):
Area, So no question.

Speaker 4 (01:27:15):
I have a home on Plumb Island, and you know,
years ago Plumb Island was a very seasonal place. Today,
I would say sixty five seventy percent of the homes
on Plumb Island I occupied.

Speaker 1 (01:27:27):
You around, Yeah, yeah, how much is changed?

Speaker 4 (01:27:31):
Customers?

Speaker 1 (01:27:32):
All right, Well, Gary, great recommendation. Car mines on Main
Street and Newbery Report hard to get into.

Speaker 9 (01:27:38):
But what street?

Speaker 1 (01:27:39):
State Street, State Street, Kate Street. It's the main street
State Street, uh in newbury Yeah, but it's well worth it,
and I'm glad it met all your Sometimes when you
you go in there with such high expectations that they
can't reach those expectations. But you're saying it did, and
you're a great restaurant tour.

Speaker 9 (01:27:56):
And you know, oh absolutely. Yeah.

Speaker 1 (01:27:58):
All right, Gary, thank you very much, and.

Speaker 9 (01:28:00):
I appreciate good ones.

Speaker 4 (01:28:02):
All right, yeah, nice to talk to you, and stay well.

Speaker 1 (01:28:04):
All right, thank you, Gary. Let's jump over to Providence,
North Providence, Rhode Island right now, we're gonna talk with Diane.
Hey Diane, Well.

Speaker 21 (01:28:11):
We happen to be traveling down Route one in North
Attleboro and we just happened to catch the lobster food truck.

Speaker 1 (01:28:19):
Oh okay, tell me about that.

Speaker 21 (01:28:22):
Cousins lobster. I think it's clothed or Cousins, Cousin's name,
something like that. It's usually travels all around and this
is like the second time we've caught it. It's usually
pucked in the pocket lot of gas Barrow's liquor store
in the Verizon store. And we did have the lobster sandwich,
lobster roll they do have. I believe they had lobster case.

(01:28:44):
It is lobster tacos, lobster mac and cheese, all kinds
of stuff. It's really good because they just put a
little bit of mayonnaise on the bottom of the hot
dog roll and then they throw all lobster on top
of it.

Speaker 9 (01:28:57):
Wow.

Speaker 1 (01:28:58):
So if they can't go wrong with it, can't go
wrong with that, you know. I was just looking them
up and trying to find their Facebook page, and all
of a sudden, I'm seeing, you know, Washington d C.
Washington DC locations they're all over the place. I didn't
realize that cousins.

Speaker 21 (01:29:14):
Yeah, yeah, but they're mostly I don't see them in
Rhode Island anywhere. But we're always chopping up this way anyway,
so we always just like the second time we've caught them,
just by accident.

Speaker 1 (01:29:24):
Yeah, it's called Cousins Main Lobster Cousins. Yeah, and I
guess you could check out their website find out where
the locations are where they're gonna be. I've seen their
trucks many times, I really have. Yeah, so it is
definitely a great dan if you love lobster. The first
time I was, I went to a lobster food truck

(01:29:45):
and that's all they did. I thought it was just sensational.
The prices are great and the portion sizes were really good,
and they'll do things that are a little creative as well.

Speaker 4 (01:29:56):
Yeah.

Speaker 1 (01:29:57):
All right, so Cousins, Cousins, Lobster. Thank you very much,
Diane for your phone call. We're gonna take a break
here on this Best of Sunday. My name is Scott Whitley.
Our television shows Wickobites TV Saturday Morning's at eight thirty
and Sunday night tonight ten pm. The Encore presentation sets TVI.
That way you don't miss a single episode a Hi.
Today's program is brought to you by the good folks

(01:30:17):
at Rare Coins of New Hampshire and Warren Mills. If
you think about buying or selling rare coins Warren Mills,
I personally do business with him. I trust him. I
started buying silver about five years ago and it's almost
doubled in value now Warn Mills Rare Coins of New
Hampshire which in Bites we've Scott Whitley.

Speaker 22 (01:30:40):
We're not afraid to get our hands dirty as long
as it's with delicious food.

Speaker 23 (01:30:44):
Welcome to Vita Bella in Essex, the area's top Italian restaurant.
Your dining experience is not only delicious but romantic at
the same time, so come join us for incredible food
and drink. Vita Bella Restaurante on Route one thirty three
in Essex, mass.

Speaker 32 (01:31:05):
Hello everybody, I'm Pad Whitley. You know we've been doing
the restaurant program now Wicked Bites for over forty two years.
Thank you very much, and I've told you about my
friend Filipo freederally for all of those forty years. It's
got a great restaurant in Boston's North End called Filipo's. Now,
I want to tell you about one of his other restaurants.

(01:31:25):
It's called Restaurante Lucia, five dashed, thirteen Mount Vernon Street
in Winchester. I'll give you the address for your GPS
in just a minute. He also has in this restaurant
a great chef. Not only a great chef, but great
cuisine from that great chef. Whether it's kalamadi light crispy

(01:31:47):
served with a spicy tomato sauce, or they're very special
menu of very interesting andrees. The Marco Polos not to
be missed. The seafood delight. It's made with shrimp, clams
and muscles and philey of soul. Oh yeah, great restaurants. Well,
I got used for you. Winchester, Massachusetts has one Restaurante Lucia,

(01:32:09):
five Dash, thirteen Mount Vernon Street, Winchester.

Speaker 19 (01:32:13):
When it comes to dining on Root One, it's hard
to be at Root one Grill House in Saugus. Whether
you're kicking back for lunch or dinner or something in between.
Root one Grill House is a must. Looking for large portions,
wait until you experience our chicken parmesan, enormous burghers and
of course are legendary baby back ribs. How about a
great steak. We have the best steak tips in town period.

(01:32:36):
From cocktails, appetizers, delicious entrees and an awesome kids menu.
There's a little something for everyone at the Root One
Grill House in Saugus.

Speaker 33 (01:32:44):
That Peddler's Daughter restaurant offers a pentic Irish dining without
the travels. They have the beverages you love with all
the food that's famous in the land of the Leprechauns.
God friendly service and you don't need the look of
the Irish, you just need to know. There's a Peddler's
Donor restaurant in Heybrold and Nashua.

Speaker 34 (01:33:04):
It's an Italian compound in the Merrimack Valley, Alfresca's Restaurante
and its newest edition, the Market Alfresca, a boutique specialty
grocery store with all kinds of fresh vegetables, seafood, a
meat market, full deli, Neapolitan style pizzas, Italian specialty items,
and many of the dishes from the restaurant available here

(01:33:25):
to go. It's your Italian one stop shop. Alfresca's grew
thirty eight in Tooksbury.

Speaker 28 (01:33:31):
Wao to the Ravioli.

Speaker 22 (01:33:32):
All right, here we go from food trucks to find
I Nique. We're serving out the tastiest talk in town,
Wicked Bites with Scott Whidley. Your appetite for conversation starts here.

Speaker 1 (01:33:51):
Yeah, welcome back. This is Wicked Bites.

Speaker 26 (01:33:52):
Rady.

Speaker 1 (01:33:52):
We're gonna wrap things up with Roger in Sale, New Hampshire.
Next the China Blossom in North and who brings you
this portion of wiki Byes Radio The critics choice for
the best Chinese cuisine north of Boston. It's the China Blossom.
They're all you can eat Chinese Bufet. Their lunch Bufet
starts in just a couple of moments from right now
twelve noon, all right, and their dinner ber Fet features
prime rib. After that the China Blossom Route one twenty

(01:34:15):
five in North endover all right, as promise on this
best uh we could bite Sunday, Let's go to Roger
in Sale, New Hampshire.

Speaker 20 (01:34:22):
If I'm going out for a good meal, and as
a place that not many restaurants serve it, It's a
place in Amesbury called Restaurant Day.

Speaker 9 (01:34:34):
Molie yep.

Speaker 20 (01:34:35):
It's right in that little square there. It's off a
one fifty.

Speaker 9 (01:34:39):
I guess it is.

Speaker 20 (01:34:42):
You know, you know when you go buy it, you've
gone by it.

Speaker 1 (01:34:45):
Yeah, it's it's located in an old bank that used
to be an old bank at one time.

Speaker 5 (01:34:50):
Yeah.

Speaker 20 (01:34:50):
Yeah, it's I would call the setting intimate.

Speaker 9 (01:34:54):
Is that a good word?

Speaker 8 (01:34:55):
Yeah, yeah, it's really.

Speaker 1 (01:34:57):
It's a pretty restaurant right there. You can't miss it.
You really can't miss it. If you drive right through
downtown Amesbury. It pops right out on you on that
little there's a little roundabout and it's right there.

Speaker 9 (01:35:09):
Yeah.

Speaker 20 (01:35:10):
Absolutely, yeah. And I've gone around that roundabout a couple
of times, a couple of times. Yes, but yeah, the
might go to dish stick because I can't find it
in most places.

Speaker 1 (01:35:23):
It's mm hm. So that's like a big seafood delight.

Speaker 9 (01:35:29):
Pretty much.

Speaker 20 (01:35:29):
If you like seafood, just do a face plant right
in this thing and you're going to be happy all
day long.

Speaker 1 (01:35:36):
Yeah. Yeah, And is it a Every time I've had chiappino,
it's always one of those dishes like wow, I mean
it's like a pound of pasta muscles shrimp in their
scallops it's just it's just stacked high, is it? Is
it like that there?

Speaker 20 (01:35:54):
There's usually no pasta or minimal And I said, what's
the seafood shine? And oh my god, it shines.

Speaker 5 (01:36:02):
I'll tell you.

Speaker 1 (01:36:04):
Yeah, it's good stuff and great atmosphere too.

Speaker 20 (01:36:09):
They have fads also, but that's you know, you have
this one place that not a lot of places serve it.
That's what I get when I go to and I
can't help myself.

Speaker 1 (01:36:18):
Yeah, I don't blame you. Sometimes when you when you
go to a restaurant and you you have a dish
that you absolutely love, it's so hard to try something
new on the menu and you just just give.

Speaker 20 (01:36:29):
You an aside the quick thing. When your father used
to do the foody Quiz, I won the foody Quiz
with where did they invent chiapino?

Speaker 1 (01:36:42):
And where did they invent it? San Francisco didn't know that,
didn't know that. It's like the other famous question that
he used to ask was where was uh caesar salad invented?
And everybody thought it was Mexico. Yeah, I think I
think it's it was was in the La area, it.

Speaker 9 (01:37:01):
Wasn't you want? All right?

Speaker 1 (01:37:03):
Well, if you're right you're right, so, but I remember
that those are like big question back.

Speaker 20 (01:37:08):
Then, and I won a foody quiz on that one
also great.

Speaker 1 (01:37:13):
Well see your wealth of knowledge there, right, all right,
But if you want great chiapino, you don't have to
go to Tijuana. You don't have to go to San Francisco.
You go to a restaurant a Molise in Amesburg. Got it,
all right, Roger, day fabulous? Got it? Thank you all right, Roger,

(01:37:33):
thank you very much.

Speaker 5 (01:37:34):
Huh.

Speaker 1 (01:37:34):
That's going to do it for today's program. Back next Sunday,
live in studio here for Wicked Bytes Radio ten to
twelve noon. Back Saturday night from five to six. We'll
Lick Bytes at night on w RKO, and of course
the television show Saturday mornings at eight thirty and Sunday
nights at ten pm. I see you next Sunday morning.
Will we let you be the food critic at ted
AF Keep smiling, everybody, have a great week. Bye bye,