Episode Transcript
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Speaker 1 (00:00):
You are listening to Food for Thought with Billy and Jenny,
brought to you by the Box Center. For more than
fifteen years, this dining duo has been eating their way
through New England, mixing it up with top chefs, jumping
behind the line of the hottest restaurants and giving you
the inside scoop on where to wine, dine and spend
your done. So get ready, it's Food for Thought giving
(00:20):
you something to chew on.
Speaker 2 (00:31):
Be there, Welcome into Food for Thought, brought to you
by the awesome Box Center. A great time to go,
catch a show and going to the restaurant. And today
we are focused on a very special restaurant one that
just opened in the Boston area called the pre Italian Steakhouse.
Speaker 3 (00:48):
If you live in.
Speaker 2 (00:49):
The Boston area, you certainly have been hearing about it,
seeing it on social media and are probably trying to
get a reservation right about now. But we're going to
be talking to it's chef and the partner of a
restaurant group that is very celebrated in the Boston area.
His name is Chef Nick Dixon. And before we get
(01:09):
into the restaurant stuff, I want to chat with Nick.
So Nick, thank you for joining us today.
Speaker 3 (01:14):
Yeah, happy to be here.
Speaker 2 (01:17):
So I love to sort of start with a little
bit of a genesis story and how you got to
where you are overseeing certainly one of the most successful
restaurant groups that Boston has ever seen, and I'm certainly
sure beyond even that, but we'd like to know sort
of where it all began. So, Chef, you have a
really great story. I've known you for a bunch of years,
(01:40):
and I love sharing with people your story because it
started for you at a really young age, am I right?
Speaker 3 (01:47):
Yeah? Excited for me. When I was a little boy,
my dad oversaw some restaurants in Boston, some old steakhouses,
and I kind of spent a lot of time in
his restaurants, you know, just helping with like you know,
little prep projects, cutting things, and you know, washing dishes
(02:10):
and stuff like that, you know, and I feel like
I kind of just fell in love with the environment
because you know, for me, it was like watching the
staff always like you know, gathering around my dad as
he like prepared something, and they always like loved his food.
And then obviously I loved his food because you know,
(02:32):
when you're a young child and you're eating like delicious
trifles and you know, whole roasted you know, Chateaubriands and
mashed potatoes, like you just fall in love with food.
And that's what happened for me. And you know, I
when as I was getting out of high school, I
(02:53):
had to make a decision of what I was going
to do. And at one point I was thinking about
going into the military, and you know, the recruiter showed
up at my door and my mom scared him away,
and and then I decided that I was going to
get a job in kitchens, and I went to culinary school.
(03:15):
I did that for a couple of years over in
Brookline at Newbury College, and then I decided to get
a job in the city. And I was at a
college job fair and I met Eric Almback and got
a got a job as a cook working for Lions
(03:37):
Group at Harvard Gardens and Beacon Hill, and I did
that for a couple of years and then decided to
move out to Las Vegas. Because the next big decision
that I had to make was like, okay, well where
do I where do I really you know, take get
some great experience. And it was either like New York City, Chicago,
(04:02):
La Las Vegas, and as a die hard young twenty
one year old, twenty two year old in Boston, you
couldn't go to New York because I was a die
hard Red Sox fan, So I moved out. Yeah, you
just couldn't do it. So I chose to go to
(04:24):
Las Vegas and I got hooked up with Michael Mina
out there, and I worked at Noville Steakhouse and I
was you know, the fundamentals and beyond, like working with
amazing products and sourcing and being surrounded by people that
were very, very, very talented at all levels and all
(04:46):
positions in the kitchen. I fell in love with, you know,
upscale restaurants, and I.
Speaker 2 (04:59):
I wonder, like we hear that story a lot that
you know, folks who know that they want to be
a part of the region that they grew up in
feel like they have to leave it for a little
bit in order to really sort of hone their chops,
if you will. What do you think it is about
that experience that's so necessary for me?
Speaker 3 (05:19):
I think it was just like what all all of
my my peers are, people that were like a few
years older than me, were telling me. You know, it
was like you should really get out of the city
and go experience something new. And you know, I think
when you're young and you're like, yeah, I want to
(05:40):
I want to do all these things and I want
to go and travel like that really wasn't an option
for me just because of like financial reasons, Like you know,
I moved out of my house and like at eighteen,
and you know, I was I was on my own.
I was if I was renting, I was paying paying
the rent, you know, and for me, I had to work,
(06:05):
So like traveling and getting experience like that wasn't wasn't
an option for me. I had to go and work
for someone. So I wanted to go work for whoever
was the best at the time, you know, and I
wanted to surround myself with people that were the best.
And it's it's interesting because so and Mina and.
Speaker 2 (06:30):
Mina gave you that great experience and you were there
for a few years and then you came back.
Speaker 3 (06:36):
Yeah, yeah, I came back, and then I got a
job like running my first kitchen, but you know, as
the chef working for Eric out a Lucky's Lounge, which
was like a fun dive bar that did like live
music and Sinatra and I got to cook. You know
that I kind of gave this place that didn't really
(06:56):
have a food identity. I did. I didn't even know
what I was doing, but I ultimately gravitated towards like
upscale comfort food there and people loved it, and I
started to get like a little bit of local recognition
from the media.
Speaker 2 (07:11):
And yeah, I remember, I remember the times of you
at Lucky's and it was certainly more than a dive bar,
one of the more celebrated places to go enjoy with
definitely elevated comfort food. We're going to take a break
and we'll be back with more Chef Dixon and more
Food for Thought.
Speaker 1 (07:29):
In just a minute, you're listening to Food for Thought
brought to you by The Box Center and Salem Waterfront
Hotel and Sweet Welcome.
Speaker 2 (07:37):
Back to Seek for Thoughts brought to you by The
Box Center. Chef Nick Dixon, who is partner at Broadbay
Restaurant Group in the process of opening what has become
an overnight sensation in Boston called Capri Italian Steakhouse, is
soon to be opening something else, which I hope we'll
be able to talk about on the show right now.
But Chef you give us a nice sort of beginning
of your background. You talked a lot about being in
(07:58):
the kitchen with your dad growing up. And I've had
the pleasure of knowing a lot of chefs who had
spent time as kids in a restaurant and there's something
very specific about that culture, and I think it helps
raise a certain individual that I think tends to be
in a particular way. But do you find that sort
of how had how you were raised, what your you know,
(08:21):
sort of strengths, weaknesses and morals, like moral compass comes
from those experiences of being so young in the restaurant industry.
Speaker 3 (08:30):
Yeah. One, And you know, it's it's it's a really
special thing to you know, work with your parents. For me,
it was my dad and just uh, I kind of
just naturally gravitated towards it. And it's it's interesting because
now I have a little boy who is experiencing the
(08:53):
same thing, and you know, he loves going into the restaurants.
He loves the energy and and you know people, you know,
we're walking down the street and people are asking, you know,
what's your favorite thing at Kupri And he'll you know,
he's very quick to be like the chocolate moves and
the honey buns. So yeah, I do think it's really interesting.
(09:15):
And I hope he you know, I I love restaurants,
and I'm hoping to just let him see that that's
an opportunity for him as he as he grows up.
If it happens, it happens. If it doesn't, you know,
we'll see what else there is out there. But yeah,
you know, I spent time with Lions Group and then I,
(09:37):
you know, Eric and I had this vision of opening
up a restaurant in Southe which was Lincoln, and we
opened that back in twenty twelve. And this this neighborhood
that's you know, relatively close to Lucky's, So we kind
of knew what what the opportunity could be like over here.
And you know, we took the comfort food thing over
(09:58):
here with Lucky's, I mean, with Lincoln. And then soon
after we, uh, Eric and Mike Seaw and Mike Common
decided that they wanted to you know, do more restaurants
in Southeast, so the Local Project came up. I helped
the team open that restaurant, and then you know, soon
(10:19):
after they they opened up Copo. I was kind of
helping them in Charlestown with Monument while that went on,
and then, you know, each restaurant kind of just kept
unraveling every year, you know, and trying to keep up
with Eric is a challenge. He's always looking at the
next thing, and my job is to help develop the
(10:42):
next thing, but at the same time maintain the things
that we have currently going. And I was very quick
to realize that, you know, the only way that I
could do that was to develop teams. So that's the
thing that I really enjoy, like like trying to actively
recruit new people and then bring them into the environment
(11:06):
that I like, which is a book based around creativity,
and giving them direction and letting them know like, here
are those here are the boundaries, this is what we
need to do.
Speaker 2 (11:15):
Yes and yeah, yeah, And I think you just went
pretty quick. You just went pretty quickly through a lot
of these amazing venues. And I think it's worth noting
that what happens in the culture of these places is
sort of I don't want to say like tenfold, but
it almost is, because you walk in and it's this
(11:36):
unbelievable visual experience. You guys work with Assembly Design Studio,
the Disco ins who do an incredible visual job of
creating an atmosphere that you really want to enjoy and vibe.
And then it is the food that is absolutely, you know,
second to none. And then it's this culture. It's the
team of people that are serving you. And I think
(11:56):
whatever it is that this recipe is that you guys
have created is one that's really unique because you feel like,
you know, you're a part of your group when you're
in your venues because it's the same sort of culture.
Is that something that sort of came naturally to you?
Or And how hard is it to sort of maintain
something as you're growing so fast?
Speaker 3 (12:20):
It's really hard. It's incredibly hard. But it's it's funny
that you bring that up, because for me, I like
the secret the secret ingredient for me is that I
like to do things the hard way. And I think
that when you do things the hard way, that's when
you get the best results. And that's kind of what
I when I program my chefs, like that's the first
(12:41):
thing that I teach them. I'm like, just so you know,
like we're going to do things the hard way, like
and and that's what we did. Do it in every
restaurant that we open, we build off of what we've
already learned and what people are familiar with, and then
we try to take it to the next level. So
like with Coppo, it was making homemade pasta, use a
machine for that. At Prima, we have that machine that
(13:03):
we make the pasta with, but we started getting into,
you know, steaks, and we wanted to develop that program
in a little bit of the hand rolled pasta. Then
when we went in with Capri, it was like, we're
gonna like dry age our own steaks and we're going
to have half the menu as hand rolled pasta. And
it's we're going to bake off the bread to order
like a Kappa we bake bread, but at Capri we
(13:25):
bake bread to order for tables. And it's it's the
development of the culture of the staff, of the kitchen staff,
in the front of the house staff. And then it's
it's like, how do we build it and take things
to the next level every single time, Because for me,
it's like this, you're like on a hamster wheel, Like
you got to like people expect something new at this point.
(13:49):
Every time we're doing we're creating a new restaurant and
and that's the culture that we have within the chef
teams at the restaurants.
Speaker 2 (13:59):
Yeah, imagine the expectation feels sort of insurmountable because there
have been so many successes, one after another after another
after another. But you know, somehow, you guys have been
able to maintain that. So Uncle, we talked a little
bit about that culture. I want you to take some
time to sort of walk us through Capri because most
people listening have not been to Capri Italian steakhoust yet.
Speaker 3 (14:23):
No. So Capria's in the South End. It's over in
like the Soa area. It's awesome because you can park there.
There's a huge parking lot, it's free parking. And then
you walk through the parking lot and you come to
this beautiful like garden entryway with all these trees and flowers,
and you're greeted by this big center island bar that's
(14:45):
surrounded with this like beautiful patio with umbrellas. And it's
not just like any patio. It's like a beautiful patio
with beautiful furniture package. It's like you do not feel
like you're in the city. You feel like you're like
and a different just a completely different area. And there's
this big, you know, stone fireplace that's in the middle
(15:06):
of the patio, and that's just the patio. And then
once you get through the patio, after you've had a
drink at the bar, you walk into the restaurant and
there's this grand staircase that takes you up to this
main dining room. There's a piano in the room, and
you know, there's another bar up there. There's a beautiful
garden level with like this is I don't know, amazing
(15:28):
Italian tiles on the floor that are all handmade and painted.
The assembly design and Eric did an amazing job with that.
It's it's absolutely stunning. And for the food program, where
you know it segues into like you know, making bread
to order for tables, it's the hand roll pasta's. I
have these two sisters that are in there that are
(15:50):
hand rolling you know, half the menu for the passa
menu to order it. Like you know, there.
Speaker 2 (16:00):
You got to break this down a little bit. So
you have two sisters literally who are your pasta people?
Explain what it looks like when when you brought me
into the kitchen yesterday.
Speaker 3 (16:09):
Yeah, so we have these these two lovely ladies that
came from Lincoln and I moved them over to Capri
because I saw that they had these like little hands
that were so detailed at making dumplings. And I was like,
all right, well can they well can I teach them
how to make pasta? So we we we got them
involved with the pasta making program. You know. They're they're
(16:31):
like these lovely just like energetic girls, and they and
they they they handmake these like fucily that are like
these beautiful like braided twisted pasta. Normally, if you Cili's
like a short pasta, but we do it like long braids,
which is really unique. And then they make like capillecchi
and tortolini and and it's amazing, like you sorry, Jenny,
(16:54):
like that the detail that they put into the pasta making,
it's wild number one. And to the amount of the
stuff that they're making, like I think I was like
mind boggled with the fact that they're doing this like
for like several hours and they absolutely love it, you know,
and I think it's a great experience for them because
they haven't done it, but they're like learning and now
(17:15):
they're like at the point where they're like bringing recipes
to us and being like, hey, you should try this.
So it's really been special to kind of like develop
that program and see them evolve, and then.
Speaker 2 (17:29):
I have to say and then I have to say
that was I have to say that was one of
the more special experiences to watch. And you're right, not
only are they so happy, but they're so calm, and
they're so zen, and they're making these beautiful little pillows
of artwork that everybody enjoys every single bite. That we're
going to take a break. We'll be back with more
Food for Thought, more Schef Dixon.
Speaker 1 (17:50):
In just a minute, you're listening to Food for Thought,
brought to you by It's the Box Center and Sale
and Waterfront Hotel in.
Speaker 2 (17:55):
Sweet The spin of Broadway Restaurant Group is here with
us talking about all the exciting things that are going
on with him right now, especially a pre Italian steakhouse.
But we reference some of the other restaurants that you're overseeing,
which are equally as exciting. If you're looking for a
few new restaurants to add in the Boston area, let's
do this little short quick break right now where I
(18:18):
name you a restaurant and you tell me the dish
on one of your restaurants that you sort of can't
take off the menu and describe it a little bit.
So let's start with Lincoln, the first one that you
and Eric did together. What is the dish either since
the beginning or lately that you sort of think exemplifies
all that Lincoln is and one that is just too
popular to take off the menu.
Speaker 3 (18:41):
The wag you beef slaughters with the quail like on top.
Speaker 2 (18:47):
Oh my god. Yes, and they're so perfect, like they're
like obviously more than a bite, but so perfectly you know,
sort of sized so that you can really enjoy them,
get them nourished, but also feel like you can eat
so much more. Okay, that's a great one. Obviously so unique,
all right. How about at Hunters.
Speaker 3 (19:10):
Hunters is definitely the chicken and dumplings with like the
puffy like cook to order dumplings, Oh.
Speaker 2 (19:20):
God, so good. Is what makes them so special?
Speaker 3 (19:24):
They get mixed to order from dry ingredients and then
we you know, we put like the chicken fat and
the onions and stuff in them, and then they get
simmered and they puff up to order. It's not like
we're like making them ahead of time, so it's extra special.
Speaker 2 (19:39):
So so many different layers to every dish that you go, Okay,
give me the next one.
Speaker 3 (19:45):
At Capri, it's definitely the Gaganelli pasta with the chicken sausage.
It's a little spicy, it's creamy.
Speaker 2 (19:57):
Billy had that one yesterday and he was so obsessed
with it. He said it was the perfect amount of heat.
Sometimes there's like just a little too much or not enough,
and he's like, it was absolutely perfect and it was
so beautifully presented. Is that part of what your postilities
are doing too?
Speaker 3 (20:13):
Yes, it is. Yeah, And then I would say for
for Prima, it's it's definitely like the the Amatriciana pasta
that we have over there, with like the one childie
and the tomatoes. Like that dish is just like such
(20:34):
an amazing combination of just like the tanginess and the
spiciness and the you know what the one child is.
It's definitely to die for.
Speaker 2 (20:42):
And we didn't even talk about Prima and that. Billy
has been to Primi I think three times in the
past week, So we're gonna have to get to that
when we come back with more Food for Thought.
Speaker 1 (20:50):
In just a minute, you're listening to Food for Thought
brought to you. Boy, it's the Box Center and Sale
and Waterfront Hotel.
Speaker 2 (20:56):
And sweet that's gets been a Broadway restaurant group. You're
such a blast we have this is now to explore
from so many awesome restaurants in the Boston area. When
you guys are coming to check them out, I want
to go back to Capri for a second. So overnight
sensation when I tell you, Billy and I have received
howpless text from people asking us to try to get
(21:17):
them into which point we say, just try to get
yourself in, or just give them a minute they just
open their doors, or in some cases we say, Dixon,
can we have a little help, And you obviously help
us out where you can. But what does it feel
like to be a part of a team where you
are creating something that is all the talk in a
(21:37):
major culinary city.
Speaker 3 (21:39):
It's really special. I mean we you know, I think
that watching the growth of everybody that works for us
is like super rewarding. And then to see like the
response by our the customers that come in, it's pretty
It's pretty wild. I think like the development of like
things like Instagram and TikTok too is really interesting. Is
(22:00):
like when I was opening Capri, I was really stressed out.
It was super busy. I see the things that aren't
getting done right, I like, you know, I'm tweaking them
in the moment, but I also know the things that
we're doing really well. And then when you go on
like you know, an app like one of those, and
you see like what people are talking about, like what
they're falling in love with, it's like it's you're seeing
(22:20):
like the customer's response live and almost like with videos
and pictures. So that's like a whole different change in
how things have been compared to like the last like
twenty years that I've been doing this. So that's pretty
that's pretty cool to say.
Speaker 2 (22:34):
Yeah, it's very interesting perspective because you're right, it's real
time that you get to see people with the honey buns.
You know, not only your son enjoying them and the
patrons that are coming in, but all these people coming
in because they saw it somewhere else. It's a very
interesting phenomenon. And the good news is is the social
spheres love all of your restaurants. We mentioned Prima a
(22:57):
little bit in the past. Break I mean, this was
very soler It was a restaurant that still is very
new by restaurant standards, and yet again just sort of
an overnight sensation. And one of the things that you
do as a restaurant group really well is you come
up with these certain nights that offer people who may.
Speaker 3 (23:16):
Have restrictions sort of an opportunity.
Speaker 2 (23:18):
Am I correct? So that in a few of the restaurants,
you guys do kind of a gluten free night where
you know, folks with siliac or sensitivity is are able
to come in and know that there is nothing with
gluten on the menu that people can't enjoy.
Speaker 3 (23:32):
Yeah, so at Copo in Prima, we both do a
gluten free night, and you know, it started out with like,
you know, we got to have, you know, some gluten
free offerings, and I kind of challenged the ownership on that,
and I was like, no, no, no, We're going to do
like the entire menu gluten free. And they they kind
(23:52):
of just let me do my thing, and you know,
we've broke it down with the chef's team, and you know,
at both of those restaurants, like you can come into
Briema on a Monday and everything that's offered on that
menu is gluten free from like desserts to bread, the pastas,
and it's all made in house. And that same night
we do in southeas for that group of customer base,
(24:16):
and we do that on Tuesdays and it is wild, Jenny, Like,
we literally are as busy on a Monday or a
Tuesday night in those restaurants than we are on like
a Friday as a Friday night.
Speaker 2 (24:26):
Okay, So chefs, not only do you have very busy evenings,
very busy restaurants another one coming down the pipeline that
we have to get a chance to talk about, but
you also find the time to be really philanthropic. I
know you sit on the board of Spoonfuls, which was
formerly Love and Spoonfuls and Amazing Food Recovery organization. And
(24:47):
we have a big event coming up.
Speaker 3 (24:48):
Is that right, Yeah, the Tailgate's coming up soon. It's
you know, it's a great event where a lot of
the chefs get together and they cook some of their
favorite dishes for you know, to help you know with
food recovery, which is which is like super important right now.
You know, there's a lot of things happening and and
(25:09):
and people need to be able to know, like that
they're going to be able to have food and provide
for their family. And you know, for me, that's something
that I have. You know, I work in the food
industry and I can actually help, and you know, a
lot of the customer bases that I work with they
want to give back to and you know, I think
(25:31):
for Spoonfuls, like a really simple way that I can
help is to just you know, show up, you know,
you know, cook with my heart, with my team and
provide the guests with an amazing experience. Like Hunters, We're
going to have like this huge barbecue display at the event,
(25:52):
and then Coppo is going to do this chef Marissa
Heart does this really cool gelato car with like all
these toppings and different types of gelato. So that's really cool.
And then I think other ways that you know, we're
doing we're trying to help raise money, is that like
Lincoln is hosting like a couple of different chefs and
(26:13):
they kind of do this little food food cookoff where
people can buy tickets and they show up in the
back room. The chef team at Lincoln cooks like a
bunch of like really amazing special treats and then the
two chefs will kind of battle off in the back
kitchen on a little stage, and that's been you know,
we had our first one. It was like Jamie b
(26:34):
Zenet and Drew Gross from The Lobster Trap, and that
was it was really cool. We had like over one
hundred people in that room. We raised a lot of money.
And then I think like the connections that I have
with food vendors helped as well, Like there's a lot
of people that are willing to donate money.
Speaker 2 (26:54):
Yeah, I mean, it's an amazing organization. If you want
to go spoonful dot org flash tailgate. We'd love to
see with the tailgate on October twenty third. But but
bottom line, Chef, you're doing so much, you're doing it
so well. We're grateful to have you in this city,
and we can't wait to see what's coming down the pipeline.
Speaker 3 (27:09):
Yeah, I'm really excited. We got a Spanish steakhouse coming up. Awesome.
Speaker 2 (27:14):
Well, chef, thank you so much. We'll definitely have you
back on to talk about that. Thank you. Yep, all right,
we got more Food for Thought coming back in just
a minute.
Speaker 1 (27:21):
You're listening to Food for Thought brought to you by
the Box Center and Salem Waterfront Hotel and Sweet.
Speaker 2 (27:27):
Welcome back to Food for Thought brought to you by
the Box Center. So we just chatted with chef Nick
Dixon for a band a little bit about its history,
a little bit about Broadway Restaurant Group and their newest
restaurant right there in the heart of the South End,
Capri Italian Steakhouse, which has become an overnight sensation, and
it's really in an iconic location that's housed a couple
(27:50):
of great restaurants, Shinkwa, Trento it was formerly and then
before that it was Roca. It seeds some really talented
chefs and restaurant tours go through its doors. So it's
definitely a spot that people really recognize on Harrison Ab
right there in the South End. But one of the
things I wanted to connect our viewers to is a
little bit more of this neighborhood. And I don't know
(28:10):
exactly how long, but for certainly a handful of years,
SOA has had an opportunity for folks to really appreciate
and enjoy sort of an outdoor market and an opportunity
to connect to local vendors. Our guest, Alexismello is Our
guest is our guest right now and she's the events
manager for SOA. Thanks for coming on the program.
Speaker 4 (28:31):
Yes, thank you so much for thinking of us. Really
excited to talk about.
Speaker 2 (28:37):
Yeah, give us a little background and so when it
started and for folks who haven't been, what's it's all about?
Speaker 4 (28:45):
Absolutely well, So it's truly the destiny, the destination in Boston.
We have such an incredible community, events like our SOAH
first Friday, SO Open Market, so Winter Festival. Also were
home to Boston and the US premier fitness clubs, health
and wellness and obviously the SOA power Station. So we
have a lot of really exciting things coming up. But yeah,
(29:09):
so it started Maria Nancy. They wanted to just bring
something of Europe and it's probably started with the Open
Market and it's just kind of evolved and grown over
the years with our flies and everything else.
Speaker 2 (29:26):
Yeah, okay, so so walk us like tell people a
little bit about the location and what people can expect
both on Fridays on Sundays. Yeah, give us a little
more detail.
Speaker 4 (29:39):
Absolutely so well, right now, this is our twenty second
season of the so Open Market. Every Sunday Sundays are
fun days for us and every Sundays, artisans, designers, farmers,
a variety of specialty food vendors, the best food trucks
in Bostment truly and they all gas are at this
(30:00):
open market from eleven to five and it's all missled also,
along as our artists studios and the galleries and the
retail shops and there a street. So it's truly such
a fine it's a destination and now it's created, is
just so much more to do.
Speaker 2 (30:17):
Yeah, yes, as a destination if you can sort of
picture this, you know, in a beautiful fall Sunday, a
beautiful summer sunday, you know, whatever time of year you
really make the most out of this area. You have
sort of the you know, the quintessential South End, beautiful
location to walk up and down, lots of great small
businesses to appreciate, and then you have this open air market,
(30:39):
which is you suggest it really reminds you of other
countries and it really does transport you outside of the
city center into somewhere really different. And so there's a
collection of you know, beautiful tents that are that are
put up by lots of local vendors and mostly the
actual creators of these businesses are there to be able
to talk with, to be able to learn more about
(31:00):
their business and sort of appreciate their artistry. But then
as you talk about the artists quarters, those are in
different buildings that are right there around the open air market.
So you sort of go in and actually walk into
artists studios to be able to see artists at work,
to be able to purchase their art to be able
to you know, learn more about some you know, custom
(31:22):
pieces that they may do. And it really, as you said,
is a destination, a destination that people can experience for hours.
And the other thing that's great is it is friendly
for kids, wouldn't you say kids?
Speaker 4 (31:35):
And for dogs it is surely a whole runaway for
all of the beautiful dogs that we have at the
open market.
Speaker 2 (31:44):
So tell me a little bit about some of the
other vendors that people can expect to meet at SOA.
Speaker 4 (31:50):
Absolutely, we have a lot of really cool vendors this year,
a lot of new food vendors, artisans and non profits
as well. We have ventured Collect the Bone Sauce for
the best barbecue sauce that you can find. We have
Terry Day, muy amazing farmers. We have spring Brook Farms,
(32:11):
Dusharn my Asia Vegetables, Cleatman Farms. There's a lot of everything.
Oldhaven Farm so really incredible, both food vendors as well
as artisans. We have both returning and news vendors. Farm
in the Moon Church glass Works to Science Fountique, Studio
(32:34):
Ja Florals, the Terur Collective and many more. So there's
definitely something for everyone.
Speaker 2 (32:43):
And then you reference the power Station for folks who
aren't familiar that are listening, Uh, you know, what is
it and what's the opportunity there, which is really just
kind of to the side of where we're talking about
the Soa market.
Speaker 4 (32:56):
Absolutely, so this year it's a very special year for
our as our tenth anniversary and so Winter Festival returns
again to the Vember twenty eighth through December twenty eighth.
So we're so excited for we want to just step
into the magical world of so Winter Festival. It truly
turns into Italian Piazza located obviously the the iconic in
(33:21):
the historic power station.
Speaker 2 (33:24):
Well, I've been doing a couple of weddings there. Yeah,
they're so beautiful. It's just such a you know, it's
a blank space like a blank canvas that really allows
you to create kind of the most of your experience.
I've also done a number of different events there over
the course of the year, and I know the designers
have so much fun, you know, decorating that space. I
(33:45):
can't believe it's already been ten years. It feels like
it would just hope that, you know, just started yesterday.
So and separately, I want to talk about what happens
in winter, although most of us are not ready to
talk about winter. It's a little bit different, but you're
still able to be there even when it gets cold.
Speaker 4 (34:03):
Absolutely, and it's really the place in the destination to
not only just buy uniquest but handmade art, a lot
of futtive treats, and it is truly the places to
be for winter. And you're indoors, which is amazing, and
all the great things. We have parking available, so lots
lots to do for folks that are out of town
(34:25):
as well.
Speaker 2 (34:27):
Yeah, I think the parking is something that's key. I mean,
the city can be a lot to get around and
one of the year, Yes, you're right here, You're you're
right there and able to access everything that you need,
just just right away. Okay, So can you give us
the hours again for your Sundays and did you say
(34:51):
the first Fridays as well?
Speaker 4 (34:53):
Yes, so first Fridays. It's a year round event, so
it's the first Friday of each month and it's friends
five to nine pm our soa open market is every
Sunday eleven to five pm now through October. And then
of course our winter festival is we opened November twenty
(35:15):
eight through the summer twenty eight and all of the
hours and everything, it's on our website and definitely check
us out and follow us at Boston on Instagram because
we update with all of news things. We have a
lot of fun. It's still a lot of cool seasonal
activations at the open markets, so definitely we update all
of that in our socials.
Speaker 2 (35:38):
Yeah, and definitely if you check it out, you know,
tag everyone and make sure that you share your experience there.
Billy and I were just there yesterday. We came home
with more with more treats and more toys. I came
home with more things for my kids and more sweets
to enjoy, and it is just such a special way
to experience the city. So have you I'm guessing the
(35:59):
answer is yes and joined and Meeli Capri yet I
sure have yes, absolutely, Okay. So what's something that's your
favorite that you feel like our listeners need to go
check out?
Speaker 4 (36:12):
Oh my gosh, Well, you know, there's just so much.
How can you just choose one? I think it would
be interesting to just choose one. I think just go,
you know, haves that be your weekend the place to be.
Speaker 2 (36:25):
Definitely, it's nice opportunity to be able to experience the
South End in that way. Okay, And so what's coming
on the horizon that you're most excited about that's taking
place in the South End. Are there any specific artist
pieces that you're looking forward to or any of the
special weekends?
Speaker 4 (36:45):
Well, definitely check us out this weekend. The Sunday, we
have a fun back to school why is you take
being going on? And then we have our October first
Party October twelfth Sundays, and then our Halloween Costume Contest
October twenty sixth to end off the seasons strong. And
we have live music and brewery pop ups every single Sunday.
(37:08):
So there's always something fun to do, always fun to energy.
A lot of our training vendors.
Speaker 2 (37:16):
Yeah, there's so much energy inside so well. Thank you
so much, Alexis. It's nice to connect with you. Give
us that website quickly one more time.
Speaker 4 (37:24):
Absolutely, it's so a Boston dot com at so a
Boston on Internet.
Speaker 2 (37:29):
Wait is awesome. It's such a great way to be
able to see the city, enjoy the local vendors who
are so passionate about their crafts and artisan ship. We're
going to take a break. We'll be back with more
Food for Thought in just a minute.
Speaker 1 (37:41):
You're listening to Food for Thoughts brought to you by
the Box Center and Salem Waterfront Hotel and Sweet Okay.
Speaker 2 (37:47):
It's our last break of Food for Thoughts brought to
you by the Box Center. It's definitely worth taking a
look at their fall schedule. There's a lot of great
shows coming down the pipeline. I know in a couple
of weeks we're going to be talking to Ernie Bach
the Box Center and it's amazing executive director as well
to give you more specifics on what's happening at the
(38:08):
Center coming up, and a lot with a lot of
nonprofit work that they do. But this, for me is
my favorite season to be in New England or to
live here in Massachusetts, and I want to make sure
you guys have an idea of some really exciting things
to look forward to coming up. There's so many different festivals.
There's lots of different October fest to plan. It's going
to be here before we know it. There's nice harvest
(38:29):
events in Massachusetts during the fall. I mean, this is
the time when apple picking is plentiful. The pumpkins are
getting ready to be picked. The foliage is so beautiful
across the state and obviously our region as well. You know,
different mountains do different sea mountains do different things, and
Watchusett Mountain has a great October fest that's coming up
and that runs both in September and in early October.
(38:51):
There's a great event, Pumpkin Palooza, which is at Tugis
Farm and there's like a pumpkin, an apple pipe, an
apple picking, and a beer and sen there's doughnuts, there's
wagon rides. This is great for the kids when you're
looking for something really exciting and outdoors to do with
your kids this time of year, the opportunities are plentiful.
The Tucish Farm event is an on October fourth, and
(39:12):
actually the last. The next day, there's a Cider Festival
at Blackstone at Daniels Farmstead on October fifth, which is
also here in Massachusetts. There's so many different harvest festivals
to check out, so some of our favorites are Smolac Farm.
Billy and I have been there a bunch. That's a
great one in the area. Cider Hill Farm up in
the North Shore is another great one to showba Valley
(39:34):
Winery does their apple picking in addition to a wine
tor and a tasting throughout the course of the fall.
It's worth finding the place that's near you to go
be able to enjoy, to pick and enjoy those apples,
because you know, it just makes all the difference to
spend that time both outside, appreciate nature, appreciate you know,
this gorgeous region that we live in, and then the
(39:55):
flavors are just so much better, so much more delicious.
And the other thing that's out to full right now
in our area are the local farmers markets. I'm a
big proponent of, you know, kind of skipping out on
the grocery stores. I know, sometimes it's totally necessary for
the convenience, but there is such an enormous difference when
you're able to buy food locally, both from a nutrient perspective,
(40:18):
from a taste perspective, and from a nourishment perspective. And yes,
New England is not like going to a farmer's market
in California three hundred and sixty five days a year,
but this time of year it is. It is so
wonderful to see all the local things that our local
farms can grow. And there's a lot of great ones
throughout the city. My favorite is in Coffee, which takes
(40:41):
place on Tuesdays and Fridays. It's a very big one
that brings lots of farms together and lots of other
specialty good items. But if you go on the mass
Farmer's website, it'll show you all of the local farmers
markets that we have. So I always say by local
whenever you possibly can everything from you know, your honey,
to your carrots, to you your lettuce, to everything, because
(41:04):
right now the bounty is a plenty and you will
notice it when you're cooking at home. It will just
taste different. You'll also need less of what you're using
because it is so nutrie and sense. It will fill
you up faster than it does when you're ordering something
that was flown to us, you know, from California. I
love my California produce when I'm in California, not so
(41:26):
much when I'm here in Massachusetts, just because you know,
it loses the slaver when it gets on an airplane
and has to sit in a box for a while
and all that kind of stuff. And I know that
so many of our restaurant tours love to support the
local farmers as well, and you can experience that, and
a lot of the restaurants that we talk with on
the show also want to make sure everybody knows they
can check out Dining Playbook and Meet Boston, our two
(41:46):
programs on Neston every Saturday morning at nine every Sunday
night at nine right there on nesson.
Speaker 3 (41:52):
We hope that.
Speaker 2 (41:53):
Everybody is having a nourishing, enjoyable, and plentiful fall. And
we will be back next week with more food for thought,
brought to you by the Box Hundert Joho
You are listening to Food for Thought with Billy and Jenny,
brought to you by the Box Center. For more than
fifteen years, this dining duo has been eating their way
through New England, mixing it up with top chefs, jumping
behind the line of the hottest restaurants and giving you
the inside scoop on where to wine, dine and spend
your done. So get ready, it's Food for Thought giving
(00:20):
you something to chew on.
Speaker 2 (00:31):
Be there, Welcome into Food for Thought, brought to you
by the awesome Box Center. A great time to go,
catch a show and going to the restaurant. And today
we are focused on a very special restaurant one that
just opened in the Boston area called the pre Italian Steakhouse.
Speaker 3 (00:48):
If you live in.
Speaker 2 (00:49):
The Boston area, you certainly have been hearing about it,
seeing it on social media and are probably trying to
get a reservation right about now. But we're going to
be talking to it's chef and the partner of a
restaurant group that is very celebrated in the Boston area.
His name is Chef Nick Dixon. And before we get
(01:09):
into the restaurant stuff, I want to chat with Nick.
So Nick, thank you for joining us today.
Speaker 3 (01:14):
Yeah, happy to be here.
Speaker 2 (01:17):
So I love to sort of start with a little
bit of a genesis story and how you got to
where you are overseeing certainly one of the most successful
restaurant groups that Boston has ever seen, and I'm certainly
sure beyond even that, but we'd like to know sort
of where it all began. So, Chef, you have a
really great story. I've known you for a bunch of years,
(01:40):
and I love sharing with people your story because it
started for you at a really young age, am I right?
Speaker 3 (01:47):
Yeah? Excited for me. When I was a little boy,
my dad oversaw some restaurants in Boston, some old steakhouses,
and I kind of spent a lot of time in
his restaurants, you know, just helping with like you know,
little prep projects, cutting things, and you know, washing dishes
(02:10):
and stuff like that, you know, and I feel like
I kind of just fell in love with the environment
because you know, for me, it was like watching the
staff always like you know, gathering around my dad as
he like prepared something, and they always like loved his food.
And then obviously I loved his food because you know,
(02:32):
when you're a young child and you're eating like delicious
trifles and you know, whole roasted you know, Chateaubriands and
mashed potatoes, like you just fall in love with food.
And that's what happened for me. And you know, I
when as I was getting out of high school, I
(02:53):
had to make a decision of what I was going
to do. And at one point I was thinking about
going into the military, and you know, the recruiter showed
up at my door and my mom scared him away,
and and then I decided that I was going to
get a job in kitchens, and I went to culinary school.
(03:15):
I did that for a couple of years over in
Brookline at Newbury College, and then I decided to get
a job in the city. And I was at a
college job fair and I met Eric Almback and got
a got a job as a cook working for Lions
(03:37):
Group at Harvard Gardens and Beacon Hill, and I did
that for a couple of years and then decided to
move out to Las Vegas. Because the next big decision
that I had to make was like, okay, well where
do I where do I really you know, take get
some great experience. And it was either like New York City, Chicago,
(04:02):
La Las Vegas, and as a die hard young twenty
one year old, twenty two year old in Boston, you
couldn't go to New York because I was a die
hard Red Sox fan, So I moved out. Yeah, you
just couldn't do it. So I chose to go to
(04:24):
Las Vegas and I got hooked up with Michael Mina
out there, and I worked at Noville Steakhouse and I
was you know, the fundamentals and beyond, like working with
amazing products and sourcing and being surrounded by people that
were very, very, very talented at all levels and all
(04:46):
positions in the kitchen. I fell in love with, you know,
upscale restaurants, and I.
Speaker 2 (04:59):
I wonder, like we hear that story a lot that
you know, folks who know that they want to be
a part of the region that they grew up in
feel like they have to leave it for a little
bit in order to really sort of hone their chops,
if you will. What do you think it is about
that experience that's so necessary for me?
Speaker 3 (05:19):
I think it was just like what all all of
my my peers are, people that were like a few
years older than me, were telling me. You know, it
was like you should really get out of the city
and go experience something new. And you know, I think
when you're young and you're like, yeah, I want to
(05:40):
I want to do all these things and I want
to go and travel like that really wasn't an option
for me just because of like financial reasons, Like you know,
I moved out of my house and like at eighteen,
and you know, I was I was on my own.
I was if I was renting, I was paying paying
the rent, you know, and for me, I had to work,
(06:05):
So like traveling and getting experience like that wasn't wasn't
an option for me. I had to go and work
for someone. So I wanted to go work for whoever
was the best at the time, you know, and I
wanted to surround myself with people that were the best.
And it's it's interesting because so and Mina and.
Speaker 2 (06:30):
Mina gave you that great experience and you were there
for a few years and then you came back.
Speaker 3 (06:36):
Yeah, yeah, I came back, and then I got a
job like running my first kitchen, but you know, as
the chef working for Eric out a Lucky's Lounge, which
was like a fun dive bar that did like live
music and Sinatra and I got to cook. You know
that I kind of gave this place that didn't really
(06:56):
have a food identity. I did. I didn't even know
what I was doing, but I ultimately gravitated towards like
upscale comfort food there and people loved it, and I
started to get like a little bit of local recognition
from the media.
Speaker 2 (07:11):
And yeah, I remember, I remember the times of you
at Lucky's and it was certainly more than a dive bar,
one of the more celebrated places to go enjoy with
definitely elevated comfort food. We're going to take a break
and we'll be back with more Chef Dixon and more
Food for Thought.
Speaker 1 (07:29):
In just a minute, you're listening to Food for Thought
brought to you by The Box Center and Salem Waterfront
Hotel and Sweet Welcome.
Speaker 2 (07:37):
Back to Seek for Thoughts brought to you by The
Box Center. Chef Nick Dixon, who is partner at Broadbay
Restaurant Group in the process of opening what has become
an overnight sensation in Boston called Capri Italian Steakhouse, is
soon to be opening something else, which I hope we'll
be able to talk about on the show right now.
But Chef you give us a nice sort of beginning
of your background. You talked a lot about being in
(07:58):
the kitchen with your dad growing up. And I've had
the pleasure of knowing a lot of chefs who had
spent time as kids in a restaurant and there's something
very specific about that culture, and I think it helps
raise a certain individual that I think tends to be
in a particular way. But do you find that sort
of how had how you were raised, what your you know,
(08:21):
sort of strengths, weaknesses and morals, like moral compass comes
from those experiences of being so young in the restaurant industry.
Speaker 3 (08:30):
Yeah. One, And you know, it's it's it's a really
special thing to you know, work with your parents. For me,
it was my dad and just uh, I kind of
just naturally gravitated towards it. And it's it's interesting because
now I have a little boy who is experiencing the
(08:53):
same thing, and you know, he loves going into the restaurants.
He loves the energy and and you know people, you know,
we're walking down the street and people are asking, you know,
what's your favorite thing at Kupri And he'll you know,
he's very quick to be like the chocolate moves and
the honey buns. So yeah, I do think it's really interesting.
(09:15):
And I hope he you know, I I love restaurants,
and I'm hoping to just let him see that that's
an opportunity for him as he as he grows up.
If it happens, it happens. If it doesn't, you know,
we'll see what else there is out there. But yeah,
you know, I spent time with Lions Group and then I,
(09:37):
you know, Eric and I had this vision of opening
up a restaurant in Southe which was Lincoln, and we
opened that back in twenty twelve. And this this neighborhood
that's you know, relatively close to Lucky's, So we kind
of knew what what the opportunity could be like over here.
And you know, we took the comfort food thing over
(09:58):
here with Lucky's, I mean, with Lincoln. And then soon
after we, uh, Eric and Mike Seaw and Mike Common
decided that they wanted to you know, do more restaurants
in Southeast, so the Local Project came up. I helped
the team open that restaurant, and then you know, soon
(10:19):
after they they opened up Copo. I was kind of
helping them in Charlestown with Monument while that went on,
and then, you know, each restaurant kind of just kept
unraveling every year, you know, and trying to keep up
with Eric is a challenge. He's always looking at the
next thing, and my job is to help develop the
(10:42):
next thing, but at the same time maintain the things
that we have currently going. And I was very quick
to realize that, you know, the only way that I
could do that was to develop teams. So that's the
thing that I really enjoy, like like trying to actively
recruit new people and then bring them into the environment
(11:06):
that I like, which is a book based around creativity,
and giving them direction and letting them know like, here
are those here are the boundaries, this is what we
need to do.
Speaker 2 (11:15):
Yes and yeah, yeah, And I think you just went
pretty quick. You just went pretty quickly through a lot
of these amazing venues. And I think it's worth noting
that what happens in the culture of these places is
sort of I don't want to say like tenfold, but
it almost is, because you walk in and it's this
(11:36):
unbelievable visual experience. You guys work with Assembly Design Studio,
the Disco ins who do an incredible visual job of
creating an atmosphere that you really want to enjoy and vibe.
And then it is the food that is absolutely, you know,
second to none. And then it's this culture. It's the
team of people that are serving you. And I think
(11:56):
whatever it is that this recipe is that you guys
have created is one that's really unique because you feel like,
you know, you're a part of your group when you're
in your venues because it's the same sort of culture.
Is that something that sort of came naturally to you?
Or And how hard is it to sort of maintain
something as you're growing so fast?
Speaker 3 (12:20):
It's really hard. It's incredibly hard. But it's it's funny
that you bring that up, because for me, I like
the secret the secret ingredient for me is that I
like to do things the hard way. And I think
that when you do things the hard way, that's when
you get the best results. And that's kind of what
I when I program my chefs, like that's the first
(12:41):
thing that I teach them. I'm like, just so you know,
like we're going to do things the hard way, like
and and that's what we did. Do it in every
restaurant that we open, we build off of what we've
already learned and what people are familiar with, and then
we try to take it to the next level. So
like with Coppo, it was making homemade pasta, use a
machine for that. At Prima, we have that machine that
(13:03):
we make the pasta with, but we started getting into,
you know, steaks, and we wanted to develop that program
in a little bit of the hand rolled pasta. Then
when we went in with Capri, it was like, we're
gonna like dry age our own steaks and we're going
to have half the menu as hand rolled pasta. And
it's we're going to bake off the bread to order
like a Kappa we bake bread, but at Capri we
(13:25):
bake bread to order for tables. And it's it's the
development of the culture of the staff, of the kitchen staff,
in the front of the house staff. And then it's
it's like, how do we build it and take things
to the next level every single time, Because for me,
it's like this, you're like on a hamster wheel, Like
you got to like people expect something new at this point.
(13:49):
Every time we're doing we're creating a new restaurant and
and that's the culture that we have within the chef
teams at the restaurants.
Speaker 2 (13:59):
Yeah, imagine the expectation feels sort of insurmountable because there
have been so many successes, one after another after another
after another. But you know, somehow, you guys have been
able to maintain that. So Uncle, we talked a little
bit about that culture. I want you to take some
time to sort of walk us through Capri because most
people listening have not been to Capri Italian steakhoust yet.
Speaker 3 (14:23):
No. So Capria's in the South End. It's over in
like the Soa area. It's awesome because you can park there.
There's a huge parking lot, it's free parking. And then
you walk through the parking lot and you come to
this beautiful like garden entryway with all these trees and flowers,
and you're greeted by this big center island bar that's
(14:45):
surrounded with this like beautiful patio with umbrellas. And it's
not just like any patio. It's like a beautiful patio
with beautiful furniture package. It's like you do not feel
like you're in the city. You feel like you're like
and a different just a completely different area. And there's
this big, you know, stone fireplace that's in the middle
(15:06):
of the patio, and that's just the patio. And then
once you get through the patio, after you've had a
drink at the bar, you walk into the restaurant and
there's this grand staircase that takes you up to this
main dining room. There's a piano in the room, and
you know, there's another bar up there. There's a beautiful
garden level with like this is I don't know, amazing
(15:28):
Italian tiles on the floor that are all handmade and painted.
The assembly design and Eric did an amazing job with that.
It's it's absolutely stunning. And for the food program, where
you know it segues into like you know, making bread
to order for tables, it's the hand roll pasta's. I
have these two sisters that are in there that are
(15:50):
hand rolling you know, half the menu for the passa
menu to order it. Like you know, there.
Speaker 2 (16:00):
You got to break this down a little bit. So
you have two sisters literally who are your pasta people?
Explain what it looks like when when you brought me
into the kitchen yesterday.
Speaker 3 (16:09):
Yeah, so we have these these two lovely ladies that
came from Lincoln and I moved them over to Capri
because I saw that they had these like little hands
that were so detailed at making dumplings. And I was like,
all right, well can they well can I teach them
how to make pasta? So we we we got them
involved with the pasta making program. You know. They're they're
(16:31):
like these lovely just like energetic girls, and they and
they they they handmake these like fucily that are like
these beautiful like braided twisted pasta. Normally, if you Cili's
like a short pasta, but we do it like long braids,
which is really unique. And then they make like capillecchi
and tortolini and and it's amazing, like you sorry, Jenny,
(16:54):
like that the detail that they put into the pasta making,
it's wild number one. And to the amount of the
stuff that they're making, like I think I was like
mind boggled with the fact that they're doing this like
for like several hours and they absolutely love it, you know,
and I think it's a great experience for them because
they haven't done it, but they're like learning and now
(17:15):
they're like at the point where they're like bringing recipes
to us and being like, hey, you should try this.
So it's really been special to kind of like develop
that program and see them evolve, and then.
Speaker 2 (17:29):
I have to say and then I have to say
that was I have to say that was one of
the more special experiences to watch. And you're right, not
only are they so happy, but they're so calm, and
they're so zen, and they're making these beautiful little pillows
of artwork that everybody enjoys every single bite. That we're
going to take a break. We'll be back with more
Food for Thought, more Schef Dixon.
Speaker 1 (17:50):
In just a minute, you're listening to Food for Thought,
brought to you by It's the Box Center and Sale
and Waterfront Hotel in.
Speaker 2 (17:55):
Sweet The spin of Broadway Restaurant Group is here with
us talking about all the exciting things that are going
on with him right now, especially a pre Italian steakhouse.
But we reference some of the other restaurants that you're overseeing,
which are equally as exciting. If you're looking for a
few new restaurants to add in the Boston area, let's
do this little short quick break right now where I
(18:18):
name you a restaurant and you tell me the dish
on one of your restaurants that you sort of can't
take off the menu and describe it a little bit.
So let's start with Lincoln, the first one that you
and Eric did together. What is the dish either since
the beginning or lately that you sort of think exemplifies
all that Lincoln is and one that is just too
popular to take off the menu.
Speaker 3 (18:41):
The wag you beef slaughters with the quail like on top.
Speaker 2 (18:47):
Oh my god. Yes, and they're so perfect, like they're
like obviously more than a bite, but so perfectly you know,
sort of sized so that you can really enjoy them,
get them nourished, but also feel like you can eat
so much more. Okay, that's a great one. Obviously so unique,
all right. How about at Hunters.
Speaker 3 (19:10):
Hunters is definitely the chicken and dumplings with like the
puffy like cook to order dumplings, Oh.
Speaker 2 (19:20):
God, so good. Is what makes them so special?
Speaker 3 (19:24):
They get mixed to order from dry ingredients and then
we you know, we put like the chicken fat and
the onions and stuff in them, and then they get
simmered and they puff up to order. It's not like
we're like making them ahead of time, so it's extra special.
Speaker 2 (19:39):
So so many different layers to every dish that you go, Okay,
give me the next one.
Speaker 3 (19:45):
At Capri, it's definitely the Gaganelli pasta with the chicken sausage.
It's a little spicy, it's creamy.
Speaker 2 (19:57):
Billy had that one yesterday and he was so obsessed
with it. He said it was the perfect amount of heat.
Sometimes there's like just a little too much or not enough,
and he's like, it was absolutely perfect and it was
so beautifully presented. Is that part of what your postilities
are doing too?
Speaker 3 (20:13):
Yes, it is. Yeah, And then I would say for
for Prima, it's it's definitely like the the Amatriciana pasta
that we have over there, with like the one childie
and the tomatoes. Like that dish is just like such
(20:34):
an amazing combination of just like the tanginess and the
spiciness and the you know what the one child is.
It's definitely to die for.
Speaker 2 (20:42):
And we didn't even talk about Prima and that. Billy
has been to Primi I think three times in the
past week, So we're gonna have to get to that
when we come back with more Food for Thought.
Speaker 1 (20:50):
In just a minute, you're listening to Food for Thought
brought to you. Boy, it's the Box Center and Sale
and Waterfront Hotel.
Speaker 2 (20:56):
And sweet that's gets been a Broadway restaurant group. You're
such a blast we have this is now to explore
from so many awesome restaurants in the Boston area. When
you guys are coming to check them out, I want
to go back to Capri for a second. So overnight
sensation when I tell you, Billy and I have received
howpless text from people asking us to try to get
(21:17):
them into which point we say, just try to get
yourself in, or just give them a minute they just
open their doors, or in some cases we say, Dixon,
can we have a little help, And you obviously help
us out where you can. But what does it feel
like to be a part of a team where you
are creating something that is all the talk in a
(21:37):
major culinary city.
Speaker 3 (21:39):
It's really special. I mean we you know, I think
that watching the growth of everybody that works for us
is like super rewarding. And then to see like the
response by our the customers that come in, it's pretty
It's pretty wild. I think like the development of like
things like Instagram and TikTok too is really interesting. Is
(22:00):
like when I was opening Capri, I was really stressed out.
It was super busy. I see the things that aren't
getting done right, I like, you know, I'm tweaking them
in the moment, but I also know the things that
we're doing really well. And then when you go on
like you know, an app like one of those, and
you see like what people are talking about, like what
they're falling in love with, it's like it's you're seeing
(22:20):
like the customer's response live and almost like with videos
and pictures. So that's like a whole different change in
how things have been compared to like the last like
twenty years that I've been doing this. So that's pretty
that's pretty cool to say.
Speaker 2 (22:34):
Yeah, it's very interesting perspective because you're right, it's real
time that you get to see people with the honey buns.
You know, not only your son enjoying them and the
patrons that are coming in, but all these people coming
in because they saw it somewhere else. It's a very
interesting phenomenon. And the good news is is the social
spheres love all of your restaurants. We mentioned Prima a
(22:57):
little bit in the past. Break I mean, this was
very soler It was a restaurant that still is very
new by restaurant standards, and yet again just sort of
an overnight sensation. And one of the things that you
do as a restaurant group really well is you come
up with these certain nights that offer people who may.
Speaker 3 (23:16):
Have restrictions sort of an opportunity.
Speaker 2 (23:18):
Am I correct? So that in a few of the restaurants,
you guys do kind of a gluten free night where
you know, folks with siliac or sensitivity is are able
to come in and know that there is nothing with
gluten on the menu that people can't enjoy.
Speaker 3 (23:32):
Yeah, so at Copo in Prima, we both do a
gluten free night, and you know, it started out with like,
you know, we got to have, you know, some gluten
free offerings, and I kind of challenged the ownership on that,
and I was like, no, no, no, We're going to do
like the entire menu gluten free. And they they kind
(23:52):
of just let me do my thing, and you know,
we've broke it down with the chef's team, and you know,
at both of those restaurants, like you can come into
Briema on a Monday and everything that's offered on that
menu is gluten free from like desserts to bread, the pastas,
and it's all made in house. And that same night
we do in southeas for that group of customer base,
(24:16):
and we do that on Tuesdays and it is wild, Jenny, Like,
we literally are as busy on a Monday or a
Tuesday night in those restaurants than we are on like
a Friday as a Friday night.
Speaker 2 (24:26):
Okay, So chefs, not only do you have very busy evenings,
very busy restaurants another one coming down the pipeline that
we have to get a chance to talk about, but
you also find the time to be really philanthropic. I
know you sit on the board of Spoonfuls, which was
formerly Love and Spoonfuls and Amazing Food Recovery organization. And
(24:47):
we have a big event coming up.
Speaker 3 (24:48):
Is that right, Yeah, the Tailgate's coming up soon. It's
you know, it's a great event where a lot of
the chefs get together and they cook some of their
favorite dishes for you know, to help you know with
food recovery, which is which is like super important right now.
You know, there's a lot of things happening and and
(25:09):
and people need to be able to know, like that
they're going to be able to have food and provide
for their family. And you know, for me, that's something
that I have. You know, I work in the food
industry and I can actually help, and you know, a
lot of the customer bases that I work with they
want to give back to and you know, I think
(25:31):
for Spoonfuls, like a really simple way that I can
help is to just you know, show up, you know,
you know, cook with my heart, with my team and
provide the guests with an amazing experience. Like Hunters, We're
going to have like this huge barbecue display at the event,
(25:52):
and then Coppo is going to do this chef Marissa
Heart does this really cool gelato car with like all
these toppings and different types of gelato. So that's really cool.
And then I think other ways that you know, we're
doing we're trying to help raise money, is that like
Lincoln is hosting like a couple of different chefs and
(26:13):
they kind of do this little food food cookoff where
people can buy tickets and they show up in the
back room. The chef team at Lincoln cooks like a
bunch of like really amazing special treats and then the
two chefs will kind of battle off in the back
kitchen on a little stage, and that's been you know,
we had our first one. It was like Jamie b
(26:34):
Zenet and Drew Gross from The Lobster Trap, and that
was it was really cool. We had like over one
hundred people in that room. We raised a lot of money.
And then I think like the connections that I have
with food vendors helped as well, Like there's a lot
of people that are willing to donate money.
Speaker 2 (26:54):
Yeah, I mean, it's an amazing organization. If you want
to go spoonful dot org flash tailgate. We'd love to
see with the tailgate on October twenty third. But but
bottom line, Chef, you're doing so much, you're doing it
so well. We're grateful to have you in this city,
and we can't wait to see what's coming down the pipeline.
Speaker 3 (27:09):
Yeah, I'm really excited. We got a Spanish steakhouse coming up. Awesome.
Speaker 2 (27:14):
Well, chef, thank you so much. We'll definitely have you
back on to talk about that. Thank you. Yep, all right,
we got more Food for Thought coming back in just
a minute.
Speaker 1 (27:21):
You're listening to Food for Thought brought to you by
the Box Center and Salem Waterfront Hotel and Sweet.
Speaker 2 (27:27):
Welcome back to Food for Thought brought to you by
the Box Center. So we just chatted with chef Nick
Dixon for a band a little bit about its history,
a little bit about Broadway Restaurant Group and their newest
restaurant right there in the heart of the South End,
Capri Italian Steakhouse, which has become an overnight sensation, and
it's really in an iconic location that's housed a couple
(27:50):
of great restaurants, Shinkwa, Trento it was formerly and then
before that it was Roca. It seeds some really talented
chefs and restaurant tours go through its doors. So it's
definitely a spot that people really recognize on Harrison Ab
right there in the South End. But one of the
things I wanted to connect our viewers to is a
little bit more of this neighborhood. And I don't know
(28:10):
exactly how long, but for certainly a handful of years,
SOA has had an opportunity for folks to really appreciate
and enjoy sort of an outdoor market and an opportunity
to connect to local vendors. Our guest, Alexismello is Our
guest is our guest right now and she's the events
manager for SOA. Thanks for coming on the program.
Speaker 4 (28:31):
Yes, thank you so much for thinking of us. Really
excited to talk about.
Speaker 2 (28:37):
Yeah, give us a little background and so when it
started and for folks who haven't been, what's it's all about?
Speaker 4 (28:45):
Absolutely well, So it's truly the destiny, the destination in Boston.
We have such an incredible community, events like our SOAH
first Friday, SO Open Market, so Winter Festival. Also were
home to Boston and the US premier fitness clubs, health
and wellness and obviously the SOA power Station. So we
have a lot of really exciting things coming up. But yeah,
(29:09):
so it started Maria Nancy. They wanted to just bring
something of Europe and it's probably started with the Open
Market and it's just kind of evolved and grown over
the years with our flies and everything else.
Speaker 2 (29:26):
Yeah, okay, so so walk us like tell people a
little bit about the location and what people can expect
both on Fridays on Sundays. Yeah, give us a little
more detail.
Speaker 4 (29:39):
Absolutely so well, right now, this is our twenty second
season of the so Open Market. Every Sunday Sundays are
fun days for us and every Sundays, artisans, designers, farmers,
a variety of specialty food vendors, the best food trucks
in Bostment truly and they all gas are at this
(30:00):
open market from eleven to five and it's all missled also,
along as our artists studios and the galleries and the
retail shops and there a street. So it's truly such
a fine it's a destination and now it's created, is
just so much more to do.
Speaker 2 (30:17):
Yeah, yes, as a destination if you can sort of
picture this, you know, in a beautiful fall Sunday, a
beautiful summer sunday, you know, whatever time of year you
really make the most out of this area. You have
sort of the you know, the quintessential South End, beautiful
location to walk up and down, lots of great small
businesses to appreciate, and then you have this open air market,
(30:39):
which is you suggest it really reminds you of other
countries and it really does transport you outside of the
city center into somewhere really different. And so there's a
collection of you know, beautiful tents that are that are
put up by lots of local vendors and mostly the
actual creators of these businesses are there to be able
to talk with, to be able to learn more about
(31:00):
their business and sort of appreciate their artistry. But then
as you talk about the artists quarters, those are in
different buildings that are right there around the open air market.
So you sort of go in and actually walk into
artists studios to be able to see artists at work,
to be able to purchase their art to be able
to you know, learn more about some you know, custom
(31:22):
pieces that they may do. And it really, as you said,
is a destination, a destination that people can experience for hours.
And the other thing that's great is it is friendly
for kids, wouldn't you say kids?
Speaker 4 (31:35):
And for dogs it is surely a whole runaway for
all of the beautiful dogs that we have at the
open market.
Speaker 2 (31:44):
So tell me a little bit about some of the
other vendors that people can expect to meet at SOA.
Speaker 4 (31:50):
Absolutely, we have a lot of really cool vendors this year,
a lot of new food vendors, artisans and non profits
as well. We have ventured Collect the Bone Sauce for
the best barbecue sauce that you can find. We have
Terry Day, muy amazing farmers. We have spring Brook Farms,
(32:11):
Dusharn my Asia Vegetables, Cleatman Farms. There's a lot of everything.
Oldhaven Farm so really incredible, both food vendors as well
as artisans. We have both returning and news vendors. Farm
in the Moon Church glass Works to Science Fountique, Studio
(32:34):
Ja Florals, the Terur Collective and many more. So there's
definitely something for everyone.
Speaker 2 (32:43):
And then you reference the power Station for folks who
aren't familiar that are listening, Uh, you know, what is
it and what's the opportunity there, which is really just
kind of to the side of where we're talking about
the Soa market.
Speaker 4 (32:56):
Absolutely, so this year it's a very special year for
our as our tenth anniversary and so Winter Festival returns
again to the Vember twenty eighth through December twenty eighth.
So we're so excited for we want to just step
into the magical world of so Winter Festival. It truly
turns into Italian Piazza located obviously the the iconic in
(33:21):
the historic power station.
Speaker 2 (33:24):
Well, I've been doing a couple of weddings there. Yeah,
they're so beautiful. It's just such a you know, it's
a blank space like a blank canvas that really allows
you to create kind of the most of your experience.
I've also done a number of different events there over
the course of the year, and I know the designers
have so much fun, you know, decorating that space. I
(33:45):
can't believe it's already been ten years. It feels like
it would just hope that, you know, just started yesterday.
So and separately, I want to talk about what happens
in winter, although most of us are not ready to
talk about winter. It's a little bit different, but you're
still able to be there even when it gets cold.
Speaker 4 (34:03):
Absolutely, and it's really the place in the destination to
not only just buy uniquest but handmade art, a lot
of futtive treats, and it is truly the places to
be for winter. And you're indoors, which is amazing, and
all the great things. We have parking available, so lots
lots to do for folks that are out of town
(34:25):
as well.
Speaker 2 (34:27):
Yeah, I think the parking is something that's key. I mean,
the city can be a lot to get around and
one of the year, Yes, you're right here, You're you're
right there and able to access everything that you need,
just just right away. Okay, So can you give us
the hours again for your Sundays and did you say
(34:51):
the first Fridays as well?
Speaker 4 (34:53):
Yes, so first Fridays. It's a year round event, so
it's the first Friday of each month and it's friends
five to nine pm our soa open market is every
Sunday eleven to five pm now through October. And then
of course our winter festival is we opened November twenty
(35:15):
eight through the summer twenty eight and all of the
hours and everything, it's on our website and definitely check
us out and follow us at Boston on Instagram because
we update with all of news things. We have a
lot of fun. It's still a lot of cool seasonal
activations at the open markets, so definitely we update all
of that in our socials.
Speaker 2 (35:38):
Yeah, and definitely if you check it out, you know,
tag everyone and make sure that you share your experience there.
Billy and I were just there yesterday. We came home
with more with more treats and more toys. I came
home with more things for my kids and more sweets
to enjoy, and it is just such a special way
to experience the city. So have you I'm guessing the
(35:59):
answer is yes and joined and Meeli Capri yet I
sure have yes, absolutely, Okay. So what's something that's your
favorite that you feel like our listeners need to go
check out?
Speaker 4 (36:12):
Oh my gosh, Well, you know, there's just so much.
How can you just choose one? I think it would
be interesting to just choose one. I think just go,
you know, haves that be your weekend the place to be.
Speaker 2 (36:25):
Definitely, it's nice opportunity to be able to experience the
South End in that way. Okay, And so what's coming
on the horizon that you're most excited about that's taking
place in the South End. Are there any specific artist
pieces that you're looking forward to or any of the
special weekends?
Speaker 4 (36:45):
Well, definitely check us out this weekend. The Sunday, we
have a fun back to school why is you take
being going on? And then we have our October first
Party October twelfth Sundays, and then our Halloween Costume Contest
October twenty sixth to end off the seasons strong. And
we have live music and brewery pop ups every single Sunday.
(37:08):
So there's always something fun to do, always fun to energy.
A lot of our training vendors.
Speaker 2 (37:16):
Yeah, there's so much energy inside so well. Thank you
so much, Alexis. It's nice to connect with you. Give
us that website quickly one more time.
Speaker 4 (37:24):
Absolutely, it's so a Boston dot com at so a
Boston on Internet.
Speaker 2 (37:29):
Wait is awesome. It's such a great way to be
able to see the city, enjoy the local vendors who
are so passionate about their crafts and artisan ship. We're
going to take a break. We'll be back with more
Food for Thought in just a minute.
Speaker 1 (37:41):
You're listening to Food for Thoughts brought to you by
the Box Center and Salem Waterfront Hotel and Sweet Okay.
Speaker 2 (37:47):
It's our last break of Food for Thoughts brought to
you by the Box Center. It's definitely worth taking a
look at their fall schedule. There's a lot of great
shows coming down the pipeline. I know in a couple
of weeks we're going to be talking to Ernie Bach
the Box Center and it's amazing executive director as well
to give you more specifics on what's happening at the
(38:08):
Center coming up, and a lot with a lot of
nonprofit work that they do. But this, for me is
my favorite season to be in New England or to
live here in Massachusetts, and I want to make sure
you guys have an idea of some really exciting things
to look forward to coming up. There's so many different festivals.
There's lots of different October fest to plan. It's going
to be here before we know it. There's nice harvest
(38:29):
events in Massachusetts during the fall. I mean, this is
the time when apple picking is plentiful. The pumpkins are
getting ready to be picked. The foliage is so beautiful
across the state and obviously our region as well. You know,
different mountains do different sea mountains do different things, and
Watchusett Mountain has a great October fest that's coming up
and that runs both in September and in early October.
(38:51):
There's a great event, Pumpkin Palooza, which is at Tugis
Farm and there's like a pumpkin, an apple pipe, an
apple picking, and a beer and sen there's doughnuts, there's
wagon rides. This is great for the kids when you're
looking for something really exciting and outdoors to do with
your kids this time of year, the opportunities are plentiful.
The Tucish Farm event is an on October fourth, and
(39:12):
actually the last. The next day, there's a Cider Festival
at Blackstone at Daniels Farmstead on October fifth, which is
also here in Massachusetts. There's so many different harvest festivals
to check out, so some of our favorites are Smolac Farm.
Billy and I have been there a bunch. That's a
great one in the area. Cider Hill Farm up in
the North Shore is another great one to showba Valley
(39:34):
Winery does their apple picking in addition to a wine
tor and a tasting throughout the course of the fall.
It's worth finding the place that's near you to go
be able to enjoy, to pick and enjoy those apples,
because you know, it just makes all the difference to
spend that time both outside, appreciate nature, appreciate you know,
this gorgeous region that we live in, and then the
(39:55):
flavors are just so much better, so much more delicious.
And the other thing that's out to full right now
in our area are the local farmers markets. I'm a
big proponent of, you know, kind of skipping out on
the grocery stores. I know, sometimes it's totally necessary for
the convenience, but there is such an enormous difference when
you're able to buy food locally, both from a nutrient perspective,
(40:18):
from a taste perspective, and from a nourishment perspective. And yes,
New England is not like going to a farmer's market
in California three hundred and sixty five days a year,
but this time of year it is. It is so
wonderful to see all the local things that our local
farms can grow. And there's a lot of great ones
throughout the city. My favorite is in Coffee, which takes
(40:41):
place on Tuesdays and Fridays. It's a very big one
that brings lots of farms together and lots of other
specialty good items. But if you go on the mass
Farmer's website, it'll show you all of the local farmers
markets that we have. So I always say by local
whenever you possibly can everything from you know, your honey,
to your carrots, to you your lettuce, to everything, because
(41:04):
right now the bounty is a plenty and you will
notice it when you're cooking at home. It will just
taste different. You'll also need less of what you're using
because it is so nutrie and sense. It will fill
you up faster than it does when you're ordering something
that was flown to us, you know, from California. I
love my California produce when I'm in California, not so
(41:26):
much when I'm here in Massachusetts, just because you know,
it loses the slaver when it gets on an airplane
and has to sit in a box for a while
and all that kind of stuff. And I know that
so many of our restaurant tours love to support the
local farmers as well, and you can experience that, and
a lot of the restaurants that we talk with on
the show also want to make sure everybody knows they
can check out Dining Playbook and Meet Boston, our two
(41:46):
programs on Neston every Saturday morning at nine every Sunday
night at nine right there on nesson.
Speaker 3 (41:52):
We hope that.
Speaker 2 (41:53):
Everybody is having a nourishing, enjoyable, and plentiful fall. And
we will be back next week with more food for thought,
brought to you by the Box Hundert Joho
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