Dovetail, Brewer's Fork & The Diddy Burger

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Episode Transcript

(00:00):
You're listening to Food for Thought withBilly and Jenny, brought to you by
the Box Center. For more thanfifteen 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 restaurantsand giving you the inside scoop on where
to wine, dine and spend yourtime. So get ready, it's Food
for Thought giving you something to chewon. Hey, guys, so welcome

(00:22):
into Food for Thought. Billy Costahere, Thank you so much for tuning
in. And you know we startedFood for Thought Jenny and I aj Missproducer.
How many years are we now?Oh my god? We started in
twenty eighteen. Really, yes,can you believe it? Boy? It
seems like yesterday twenty eighteen. Yes, time flies. And when we started

(00:44):
it Food for Thought, you know, we wanted to continue what we do
with dining playbook on Neisen where wecelebrate and showcase chefs, celebrate and showcase
restaurants and the hard work they doand all the charity work and the generosity
and all of that. We stilldo that occasionally. Shift we do lifestyle,
we do alternative medicine. I mean, we've covered a lot on this

(01:06):
show, but right now on Foodfor Thought, we're going to focus on
the beautiful town of Charlestown, Massachusetts. And if you know me at all,
you know that my passion in lifeis voting. And I keep my
boat at Charlestown Marina, by theway, America's number one arena, and
I don't make that up. Okay, they were just named the best marina

(01:27):
in America and that's right up thestreet in Charlestown, Massachusetts. And Dovetail
is one of my absolute go toplaces in Charlestown. They've got Dovetail.
They also have Brewers Fork, andwe've got Carrie Coon. Did I say
cool? Damn it, I gotit wrong. Carry Cooney. It's my

(01:49):
writing. It's not my brain.It's just my writing. And Jessica Gooch
from Well from Dovetail and Brewers Fork. So welcome in guys. Thank you,
thanks for having us. Good tosee you. No, thank you
for Dovetail and for Brewers Fork.My wife Michelle and I love it.
We love both locations. The foodis outstanding. When we don't have time

(02:09):
to go, we get takeout andI love it so much that I'm now
on the newsletter. I'm getting mynewsletters and I love it. Who does
the newsletter. It's a combination ofBen, our assistant manager, and myself.
Okay, and both restaurants. Jessica, you're the general manager of Dovetail.

(02:30):
Correct and Carrie, you and yourhusband own both Dovetail and Brewice Fork.
Yes, in addition to our partner, John Payne. Okay, Hey
John John Payne, So again,I love your place. I don't know
where to start Dovetail. I've beenin Charlestown several years. I remember it
as something else. First, wasit Navy Yard Bestrow? Does that make
sense? It was, yes,which was there for I think over fifteen

(02:53):
years. Yeah, and you guysstepped in and totally reinvented. All due
respect, it needed reinventing. I'mjust saying I would go there occasionally and
it seemed a little dated to me. But you guys stepped in and it's
beautiful. And didn't you do anotherrenovation so to speak, just recently?

(03:14):
Or am I making that up atDovetail? I don't think so. There
wasn't another renovation, but we becausewe opened during the pandemic, the space
was a lot different while we stillhad to operate under our twenty five percent
seating capacity and six feet tables andall of those specifications, so there wasn't
a full renovation. But the diningroom looks different in the bar area than

(03:37):
it did when we first were Alsosee that, I knew what I was
talking about. It looks different andit looks fabulous, and I love the
bar everything about it. We loveso which came first dovetail Or, Brewers
Fork, then Brewers Fork. It'salmost nine years old now. So we
opened that in twenty fifteen, andI remember it very vividly because there was

(03:59):
a lot let us know that Februaryand it took us, oh boy,
probably over two months to get ourlast permits and inspections done. So it
was highly anticipated by the community,and we had neighbors coming in and looking
in our windows like are you openyet? Are you yet? I think
I was one of those people.Yea, what's going on in here?
Yeah? So, but the restis history. February of twenty twenty four

(04:21):
will be nine years old. Soreally yeah, yeah, so you open
way before the pandemic. Yes,thinking back in a couple of sentences,
what was it like continuing during thepandemic. For you guys, did you
stay open? We so, BrewersFork did. We closed for a couple
of days to regroup and figure outhow we were going to pivot. But
we knew that we were going tostay open, and we reopened our doors

(04:45):
within a couple of days and completelypivoted to take out And I have to
say it sustained us. It helpedus survive. But we really owe that
to the Charlestown neighborhood, all ofour regulars and all of that community.
Really they supported us in a waythat was very humbling. Yeah, Charlestown
people, you got him once,you got him for life. Absolutely all

(05:08):
you have to do is right there. Very loyal. So what year exactly
did Dovetail open, Jess, Dovetailopened a couple times. We opened for
the first time in December of twentytwenty, Yeah, which was right in
the heat of that was before vaccines, when we were all still wearing masks

(05:28):
and the heat of the restrictions.The project started in October of twenty nineteen,
so right after you opened, thepandemic hit. Yes, that has
to suck. It was very well, I guess technically the pandemic hit right
before we were supposed to open,So we were supposed to open in May

(05:49):
of twenty twenty. Pandemic hit Marchof twenty twenty. Wow, so it
hit right before you were probably peepingin the windows of Dovetail looking at a
ninety percent construction site. Then wewere able to pull through and open in
December twenty twenty. But one ofthe secrets, if I recall of the
pandemic, and Jenny and I covereda lot of it on Dining Playbook,

(06:14):
was all the things, all thecreative pivots that the restaurant industry was going
through, and a lot of thecharitable stuff they were doing. Restaurants were,
you know, providing food for peoplewho didn't have it, you know,
helping out organizations that didn't have food. What was the biggest challenge I'll
start with carrying Brewish work during thepandemic and what was the biggest pivot for

(06:34):
you? So the biggest challenge orthe hardest part, in our opinion,
was the fact that we had tolay off our staff. Oh go.
That was probably the hardest aspect ofthat, and we worked really hard to
get them back as soon as wecould and then the biggest pivot was sort

(06:55):
of expanding our menu and thinking outsidethe box of what we normally do.
So specifically at Bruce Fork, itwas offering entrees, offering different dishes every
day to keep it fresh. Now, you that people wanted to keep coming
back because I mean, I knowfrom feedback from other guests and regulars,
a lot of people just got fatigueof cooking at home and eating the same

(07:17):
thing over and over again. Sowe tried really reinventing the menu week after
week. All right, part twoof that question. I'm going to go
to you justin we'll talk about Dovetailand the pandemic, but we do have
to take a break. It's Foodfor Thought. We'll be right back.
You're listening to Food for Thought,brought to you by the Box Center and
Sale and Waterfront Hotel and Sweets.Hey, guys, welcome back to Food

(07:39):
for Thought. Billy Costa here,and I've got Jessica and Carrie from Brewis
Fork in Charlestown and Dovetail. Andright before the break we were talking about
you know, pivot I think becameone of the big words during pandemic,
and lord knows, people had topivot sadly, a lot of restaurants that
were about to open never opened,A lot of restaurants that were opened had
to close, never reopened, alot of the smaller restaurants, So Jessica,

(08:03):
you guys were open just as thepandemic was hitting to you. What
do you remember most as the bigchallenges for Dovetail and Charlestown. One of
the biggest challenges most certainly for meas the general manager, was hiring a
staff and never seeing their face.So when you're interviewing someone and you're getting
to know someone for the first time, reading their facial expressions, smiling together,

(08:28):
laughing together as a really big partof the interview process. And I
remember very specifically our first wine trainingwith Carrie. Everybody separated six feet apart.
We all sat at our own tablesso we could taste the wine,
and everyone pulled their masks off,and that was the first moment that I
ever saw my entire teams wow faces. Some of them literally never once until

(08:50):
they were about to sip a glassof wine. So then you can imagine
me, I'm like staring around theroom like, wow, you have a
beautiful smile, Like it's shocked atwhat these people actually looked like that we're
already on the team. It reallyis shocking when you look back at just
what and the restaurant industry, theculinary industry is just one of many that
were just hammered by that whole situation. I can't count how many people I

(09:15):
spoke to that were about to starta business, by the way, with
their life savings, and just asthey were about to open their doors,
they couldn't and they couldn't find thestaff. And to this day, the
biggest problem I get from restauranteurs likeyourselves to this day is staffing. Like

(09:35):
the first question I asked, so, how you doing over there? Oh,
we have a big problem with staffing. Can't get people to work,
can't get people to work full schedules, can't get people to work weekends.
What's it like for you guys,I'll start with you, Carrie. I
think we're really lucky that we sustainstaff over a long period of time.
I give Jess a lot of credit, most of the credit for building the

(09:56):
team at Dovetail. I think thatyou know, she has created its team
that is really dedicated and loyal andcohesive. So I feel really lucky It
also helps that we're on the smallerside in terms of the size of our
restaurants, so we can do morewith less. We're also very hands on

(10:16):
in terms of management, so Jess, myself, Michael ben Larkin, we're
always jumping in to fill the holeswhere we need that to happen. So
that sort of team atmosphere has lenditself to a pretty great a pretty great
staff. How about staffing at Dovetail, No problem. Yes, I don't

(10:37):
want to say no problem knocking onwood, it's actually but I think there's
one underneath it. Something like carrysaid. We feel really lucky and it's
it's been a while since we've hadto post a hiring ad or a job
ad. We also really believe inpromoting within, so we have a lot

(10:58):
of employees who before the panic startedas line cooks who are now in discussing
management positions with us. So reallyjust bringing people all the way through the
different roles and opportunities within the business. Then they recruit their friends or their
family, so there's a lot ofinternal growth that happens within our teams.

(11:18):
We've hired significant others and spouses andsiblings, really just making that team become
even stronger through trusted individuals has beenincredibly successful for us. Yeah, we're
talking with Carrie and Jessica from Foodfor Thought and Brewers Fork. Now,
Carrie, I can bring my dogTitus to Dovetail? Can I bring Titus

(11:39):
to Brewers Fork? Unfortunately no,But it's just because of the way the
space is laid out. It's verycontained at Brewised Work in terms of the
patio, whereas Dovetail is way morespread out and it's a much bigger space,
which lends itself to a much morecomfortable atmosphere for dogs. Well,
it's funny because a lot of peopleand I brag about Dovetail to friends of
mine, which is by the wayin the Navy Yard district of Charlestown,

(12:03):
and a lot of times I talkabout the outside patio. A You've got
the cobblestones and you've got the treeshanging overhead, and I can't The first
time I went there, I turnedto my wife Michelle and said, God,
I kind of feel like I'm inItaly or you know, or overseas
in Europe somewhere. It's just agreat atmosphere, the outdoor patio, and

(12:24):
you do have an outdoor patio atBruce Fork. We do, yeah,
yes, Okay. The difference betweenthe menus, let's start with Bruce Fork.
Is it primarily pizza, so we'resolely a wood fired oven. There's
no other oven or thing ability yep. So everything that's cooked is cooked in
a wood fired oven. So wedo have a very large selection of pizzas,

(12:48):
but we're much more than that.We do oysters, cheese, charcooteries,
small plates, We have off menuitems every night where chef Eric gets
really creative. And then Kraft beeris the focus at Fork with a small,
well curated wine list. How manybeers on top? We have thirty
draft lines. Yeah, so it'sit's pretty extensive and beers from all over

(13:11):
the world. Thus Brewers Fork,Yes, thirty beers on tap. Yes.
Wow. And your place at BruceFork is awesome. We go there
a lot and anything with it.Don't you do a breakfast on weekends there?
We do brunch Saturdays and Sundays.Yep, really great menus for Tata's
breakfast sandwiches. We do an awesomeduck fat home fries. But yeah,

(13:33):
it's really fun, really upbeat.The music's loud. People really love it,
and the menu describe in a coupleof sentences just over a to Dovetail.
I know it backwards and forwards,but you can you can talk about
it. Well. Your favorite isthe milanaise, if I remember correctly,
it's crazy, it's very good.I get it to go, I get
it there. I mean, Ijust love it anyway. Yeah, hot

(13:54):
tip. By the way, youget the milanaise aid Dovetail. What else?
So we focus on more of asmall plate entree, more coursed menu,
whereas Brewer's work is all shared plates. As far as the food on
the menu, we have homemade pastais one of our big features. And

(14:15):
then lots of seafood, so localseafood coming in every morning, fresh oysters,
crudos, snapper, black bass,really whatever the seasonal fish might be.
And then my personal favorite is thesteak Frets, which is a huge
cellar as well. Had that chickenand waffles. Is that just on the
brush menu? Yeah? Oh my, it's so good. Oh my,

(14:37):
it's really good. Yep. Johnprides himself on that chicken recipe. So
last time I was walking past Dovetail, I had Titus with me and I
think I saw you Carrie and youwere setting up for a wedding. Yes,
when did you start doing weddings atDovetail? So we've always offered private

(14:58):
events and so it's always an optionboth at Bruce Work and Dovetail. Dovetail,
the first time we did a weddingwas two years ago, a year
and a half ago, and itjust went really well. The challenge with
the wedding sort of execution is mostpeople want it on the patio because it's
so beautiful, but that is weatherpermitting. So that's the challenge. So,

(15:22):
yeah, what happens if it's bookdoes patio wedding and it rains?
Everybody goes inside? Yes, Sowe book every buy out, every private
event to be set up inside andthen if the weather is wonderful, then
we move it outside. So everythingis booked as if we have to operate
and execute everything inside the space andagain based on the environment. When you're

(15:45):
approaching Dovetail and the walk along thecobblestones and everything else, if you're getting
married there, I'm imagining you reallyfeel like you know you're getting married in
Italy without going to Italy. It'smagical. I have to say. You
know, the two weddings that we'vedone. Just watching it, I would
get tear eyed and I don't reallyeven personally know the people. Well,
no, of just like of justhow a beautiful execution and just a beautiful

(16:08):
setting and how happy the couple is. It's wonderful to watch, but it's
really and of course, yes,we are very proud of the things that
we have done in terms of executingparties. Now, how far in advance
would somebody have to plan if theywanted to do? Is that what you
call it the business a buyout?A buyout, so that means your wedding
you have got the whole place insideand out. Yes, you have exclusive

(16:32):
use of the restaurant for up tofour hours and then there's certain we just
work through certain blocks of time.But yes, you have the whole use
of the restaurant. And in termsof menus for a wedding, so to
speak. So this is where Ithink we're unique, is that we don't
have necessarily a preset menu that wejust email to somebody and they have to

(16:52):
choose, you know, three appetizersand three entrees. We meet with the
couple and we sit down and wetalk through what are their references, what
are some of their favorite dishes,what are their allergies and aversions, and
then we walk through what would lookperfect to them in terms of a menu,
and then within a certain specific format, we then create the menu to
fit their needs. Okay, soit's special and unique. All right,

(17:15):
We're gonna take a break. Buthere's the deal. I've got Ditty outside.
He's not p Diddy, but he'sDiddy of Diddy Burgers Okay, and
his food truck is apparently exploding andhe brought sliders. Oh that's exciting.
So we're going to take a break. Now, we'll meet Ditty, maybe
have a slider, and then we'llcome back in. We'll have Diddy join
the show. And at some pointduring the show, I want to talk

(17:37):
about the newsletter and all the eventsyou have coming up. You're doing wine
tastings now and a lot of coolthings. Again, we're talking with Devetail
and Brewers Fork in Charlestown, Massachusetts, the Navy Yard. We'll take a
break, we'll be right back.You're listening to Food for Thought, brought
to you by the Box Center andSale and Waterfront Hotel in Swedes Hey.
Guys, so welcome back to Foodfor Thought, Billy Coffe here, I've

(18:00):
got Jess and Carrie here from Dovetailand brewis Fork in Charlestown, and I
just did something with this show thatI've never done, right, aj,
you're the executive producer. You've neverwitnessed this. We went to commercial break
and then me and Jess and Carriewent outside in the hall outside the studio
and we ate a bunch of slidersbecause Diddy Burger is here and brought just

(18:26):
piles and piles of sliders. So, Diddy, what's up? How you
doing? Thanks for having me,and I'm just happy to be here.
Yeah. Now, I gotta askthis before we go any further, because
I don't want to get in anytrouble with anybody. Does Did he know
about Diddy? Not shit? Okay, he will know soon enough, won't
he. He doesn't go by thatanymore anyway. I had that name for

(18:51):
a little time too, so inbid Diddy, there you go. What's
your actual first name of Richard?Yeah? Okay, but for now you're
just Diddy because that's your brand.And so you've got Diddy Burgers and it's
kind of interesting. I just learnedoff the air Uh, you just kind
of pop up different places, andwhen you do, there are long lines

(19:11):
of people waiting to meet you andeat your sliders. Yes, we also
need securities sometimes so because it's hectic. So it's not like you have a
pop up shop or store that I'maware of, but to just pop up,
how do you decide where you're goingnext? Well, brother, everybody
got to eat and that's all.We just put it together and we pick

(19:33):
what we do it and then weget it done and set it up.
And sometime it's like a week,a couple of days, we're pulling up
somewhere and everybody's dead. Everybody justshows up, so you can't so you
don't have a ditty burger truck soto speak. We're working on that.
Okay, So that's on the way, the truck and then more trucks and
then possibly a restaurant and all right, so who has you guys? Were

(19:56):
just in New Hampshire? Can Iget that video just so everybody listening can
hear some of the commentary from peoplewho are trying your sliders over the border
in New Hampshire. We got that. Here we go. There is sensation.
Well it is so delicious bomb indescribablydelicious. Damn all right, Oh

(20:23):
yeah, what you think man?Stuff that some serious stuff right there.
Wow, that must be fun.How do you know people are going to
show up from place to place allthat thought? Pretend I never even asked
that question. Okay, we dohave to take a break. On the
other side, we've got Jessica,We've got Carrie. Now, we've got
Diddy in the studio. We'll makeit like a round table discussion about the

(20:48):
business. It's Food for Thought.Billy Costa here, We'll be right back.
You're listening to Food for Thought,brought to you by the Box Center
and Saleing Waterfront Hotel in Sweets.Hey, guys, welcome back to Food
for Thought. Billy Costa here.We're kind of hopping around. We've got
a studio filled with people. JessicaCarrier here from Brewers, Fork and Dovetail
in Charlestown, Diddi's and Studios,still hanging out with us. Good to

(21:08):
see you, Diddy, and Iknow you. You grew up in Haiti.
Yes, I was born in Haitiand migrated from Haiti at ten years
old to Miami, From Miami toNew York. From New York and Boston
adapted me from now I'm reading yourbio, which E Double was kind enough

(21:33):
to give me. Uh and youand your family. The way it's described
here on a sheet of paper isthat you lived off the land. Yes,
I grew up in a in Haiti, and you know from my mother
they from the countryside, you know, from from school vacation. I will
always travel to the country because asfun as as it's like you live in

(21:56):
life, you know, in themountains. And then we grew coffee.
We grew call cocoa beans like chocolate. So I will wake up in the
morning the front would be filled withcherries and I thought it was cherries,
So you know it's coffee. Sowe'll put that in the black of donkeys
and horses and go to the villageand you weigh it. That's trade,
you know, you sell it,and then you bring what you don't need,

(22:18):
like what you need like batteries,candos, and so everybody had their
own thing, yes, so tospeak. So you had the local I'm
guessing the local baker, the torcher. You had the hardware store that had
the batteries you needed for the flashlights. Yeah, and you trade your cocoa
and your coffee beans and everything.Yeah, we trade and then get what

(22:38):
we don't need. We don't haveoil over it, and where we're at
we don't have any you know,oil and rice. We don't grow rice.
So we've trade. We'll buy thatand bring it. So what we
need now? What led you tostart diddy burgers? That's moving to New
York? My cousin, we usedto go to Western b and then when

(23:00):
he buys Western Beef is as amarket, it's like stopping shop and uh
in New York, Okay, Andwe go to BJ's and he'll buy the
ten pounds of meat and then heused to make the burger of the month,
you know, big slobby burgers.And then you'll put burger no no

(23:21):
ground, the ground beef the ground. When you buy grounby, you buy
ten pounds ten pound ground beef inthe package and a five pounds ten pounds.
He'll come, he'll start making thoseburgers by hand, and then he'll
make like the burger of the monthwith like cheese, lettuce and all types
of crazy double patty. And afterthat later on, I just when I
move up here, and I takeit and then move it to the next
level. You know, I'll putlike the spice like you know, my

(23:42):
mother the apiece and we just andI'll put my own spice to it.
And I have and and bring itto the next level. Now, these
incredible sauces that you carry with yourDiddy burgers, are those homemade recipes?
Yes, I made those last night, very good. So Just and Carrie,

(24:03):
I've never asked you guys. Doyou do catering as well with Dovetail
and Brewers Fork, Yes, wedo. We have Brewers Fork does catering,
but brew Sorry, Dovetail has theshop which we have a full catering
menu available to companies all over Boston. We like to focus on lunch.

(24:25):
We do sandwich platters, we docheese, charcuterie, dips, spreads,
but it can be much more thanthat. We worked recently with MGH where
we did one hundred and fifty personreception with a full catered dinner because there
are a lot of MGH buildings andoffices and research facilities in and around the
Navy Yard. Yes, yeah,it's something that we're growing and expanding on.

(24:49):
But we do have a full cateringmenu available. I get takeout all
the time at the Dovetail shop.Got to tell you, I don't know
who makes them, where they comefrom, but your homemade chips, I've
never tasted anything like them at Dovetailin the world. So, Jessica,
what's the secret behind those homemade chips. Her name is Layla and she's amazing.

(25:10):
Oh there's a chip lady. There'sa chip lady, Layla. Yes,
and on the weekends it's her son, Stephen, and they make them
every single morning, fresh every day, which is why they're so delicious.
In fact, some days they're sopopular. Don't taste. I know everything
about Dovetail, and some days thechips are so good and so popular by
midday the end of the day,I'll be calling in for takeout or saying,

(25:30):
oh, we're out of chips.Correct, So they're that fresh?
Yes, Oh, they're so good. We have sea salt every day,
and then there's a flavor that changes, so there's one flavor of the day,
different flavor every day, and almostevery day the specialty flavor sells out.
And you also got the shop isreally cool because you carry stuff that
sometimes you don't expect to see inthe freezers. You know what I got

(25:53):
the other day. It was actuallya couple of weeks ago. I still
haven't eaten them, and I hopeI'm right. I'm pretty sure I got
them at your place with the wrappedwaffles. Yeah right, I got them
a dovetail, right. I can'tneed to break those open and eat them.
They look so good. It's fromthe chicken and waffle that you like
at brunch. Oh yeah, Bythe way, Diddy, you and your

(26:15):
crew, you got to get tothe Navy Yard. What day is brunch?
Saturday and Sunday? The chicken andwaffles? I need to ask you
guys, No, I can wedo a pop up on Old Ironside?
Oh wow? Well, carry yougot the connections over there. Put a
call in. I think we should. We could be great. That would
be history. Yeah, wow,history is being made as we You know

(26:41):
what this is. Aj It's breakingnews, is what it is on Food
for Thought. So you want tobring your burgers for a pop up in
Charlestown the Navy Yard at the Constitution. Yes, and we don't have to
be on a ship, but wecould be. No, trust me,
you wouldn't get on the ship.Didn't even let me. I mean nobody
get while you can buy a ticket, but you're not carrying food on I

(27:03):
don't think so. Carrie and Jessica, you work and operate out of Charlestown.
Who do you call to ask something? To believe I've got a guy.
I think Jessica's got a guy.We'll take a break, we'll talk
more about it. It's food forThought. I'm really costin. We'll be
right back. You're listening to Foodfor Thought, brought to you by the
Box Center and Sale and Waterfront Hotelin Swedes. Hey, guys, we're

(27:27):
back. It's food for Thought.We're having some fun. And to recap,
we've got a Carrie and Jessica herefrom Brewers Fork and a Dovetail and
again a hot tip. Is itboth Saturday and Sunday? The brunch at
Dovetail? You got to get thechicken and waffles. I'm just saying.
And Carrie at Brewers Fork. Ifsomebody's coming in for the very first time

(27:48):
to Brewers Fork in Charlestown, what'sthe absolute must have dish before you leave?
We are known, believe or not, it is a salad, but
our flatbird salad. We are alsoknown for our meatballs. Probably the best
meat balls in the city, Iwould say, in my opinion, And
then our pizzas. Honestly, ourdough is spot on. John Payne's recipe

(28:14):
is just it's perfect. And Iwould say my top two pizzas would be
the Spicy clam and probably the sausage. There you go where you get in
your sausage, we make it.We make it in house. I knew
you were going to say that,Wow, that's awesome. Yeah, And
how about Jessica. And if somebody'scoming first time to dovetail on those beautiful

(28:38):
cobblestones in the navy yard, what'sthe dish they absolutely have before they leave?
Everyone gets the Ficasha. It's amazing. You can smell it the minute
you walk in the door. Webake it fresh every morning. And I
would say almost every table every nightgets at least one someone. Last week,
actually it was four people that gotone each to start and then moved

(29:00):
on to their entrees. Yeah.I don't want to make a big deal
about it, but Michelle and Iwere having a dinner on the patio recently.
It was a beautiful night and therewas a couple at the next table
that caught up and I noticed theyleft the piece of their for Katia and
I went for it. It hadn'tbeen touched. I'm just saying it was
there. It was begging me totake it. Diddy. How about you.

(29:23):
You've got how many different sliders oryou just call them bops? We
have. I made the sliders justfor you guys. But we have like
a Burger's like six ounces, youknow, so you can get a full
six ounce burger as well at oneof your pop ups. Yes, okay,

(29:44):
pop ups. We usually do burgersand the like what we do events
and then it's so big we breakit down into sliders. Now, I've
had a lot of food trucks onthe show, both this show and Donny
Playbook on Nesson, and I thinkit's a wonderful industry. They're everywhere,
and they work hard and they allput out a fabulous product. And I
was always very curious in terms offood trucks, Gee, how do you

(30:04):
know where you can go? BecauseI think they have to be permitted at
every location they bring their truck.And I asked once, and I think,
for instance, Boston might have alottery system for food trucks where you
have to submit your application, anddepending on how many trucks they're going to
have at a particular event, youmay or may not get approval or a

(30:26):
license. You're something different. Youjust wake up in the morning and decide,
you know, let's bring our burgersto such and such a place.
How do you decide where to go? Well, brother, everybody got to
eat. You know, he's he'she's How do they know you're even there
because you're not in a truck.We have a platform, you know,
he's already established to the point thatwe could just do that. You know,

(30:51):
we could, and we have alot of supporters and everybody that follow
us telling all the clubs and youshould have Diddy Burger there. You know,
it's a product that's sellings. Soso you just go on social media,
let them know where you're gonna be. You're following? Is that strong?
And the particularly but everybody got eatfollowing as you know. Well,

(31:14):
I wasn't gonna make a big dealabout it, but most of them are
looking for your brother. Yeah,no, I'm kidding. I was just
kidding. And the burger it justand the burger just happened too. I've
been doing this thing forever, youknow, like since I was a kid,
I was doing it, but reallyDiddy Burger just started really doing that
in late July. Yeah, andthis past July I would lose out Moheedles

(31:40):
and then I was like, I'mbringing Diddy Burger back. And then it
just took this rocket ship that youknow, that's that's Do you ever contact
like large companies and let them knowyou want to bring your burgers or something
and then you have something out inthe parking lot or no, we're working
on that. We're working on thatnow. I'm just trying to do all
the night light if it's you know, like when the clubs get clubs and

(32:04):
clubs, there's a lot of clubsthat has kitchen in them. So that's
what I want to do and dothat and we do pop upside clubs.
Do you charge for the burgers?Yes? Okay, I was gonna say,
boy, you're just showing up atnight clubs. People come out,
they're all buzzed, and there's alwaysthey run out. You know, they're
not cheap. You know. Nowwhen you do the pop up, do

(32:27):
you do the bops, the slidersor is it all? For now We're
starting to do sliders for events.And you know, because now I know
you've got lamb and salmon and kaakiand barbecue. Barbecue. What's the biggest
seller? Limb, Yeah, isthe biggest seller. I went limb,
and you know, because barbecue andbecause they both beef. You know,

(32:50):
karaoke and and and and and andbarbecue is both beef. So you know
their cells. But I have somuch of it you can't really tell.
Now if you show up at aplace right based on your social media postings,
right, what if you get thereand and somebody says you can't be
here, we move to you justpack it up and move it away.

(33:15):
Just follow us. You be likethe pied piper. Come on, let's
go. Wow. Okay, backto uh Bruce Fork and Dovetail. Do
you guys deliver? We do offerdelivery for both restaurants, and we can
deliver catering as well. Okay,I don't mind the walk, I just

(33:36):
walk over. Oh you know whatnext summer, did he? Maybe we'll
set up a pop up at CharlestownMarena perfect. I'm sure they'd love to
have it. All of the members, you know, and maybe even somebody
will take it for a boat rideor something. I'm just maybe I'll do
a boat trip and auction it offfor charity. You can cater and you

(33:59):
know what, we're gonna some ideas. You know what we're doing here,
diddy, we're brainstorming that brief.That's what we're doing. Okay, so
bet okay, right, we canbring the wine. Yeah, you know
what, screw everybody else. We'lljust go out on the boat and we'll
have wine and bops, we'll justbe bopping around. But we're cast a

(34:21):
fish. And then I have rods. I have rods. You good fishermen?
Did That's my favorite. That's myfavorite past I have for aju coming.
All right, this is all justdeveloping, isn't it okay to be
clear delivery both Dovetail and the brewersfor yes, as well as catering as
Jess mentioned. And when is thenext wine dinner? Wednesday, November fifteenth?

(34:45):
And how do you go about choosingwhat wine it is going to be
featured? I usually work with ourdistributors. One of my prerequisites for booking
a dinner is that I like arepresentative from the vineyard to there. Yeah,
I think look it up, yeahexactly. It just makes it a
little more authentic and special. It'san intimate setting. We book the dining

(35:07):
room, so we see we sellforty tickets for each dinner. And it's
great because each course is paired withthe wine. And then the winemaker or
the representative gets up and speaks aboutthe wine, speaks about the vineyard itself,
it's history, and tells a storyfor each wine, which is really
special. And what's the data again, just November fifteenth. I got to

(35:30):
put that in my book and seeif Michelle and I are going to be
around. And this is good stuff. This is good stuff. Now we've
got a boat cruise going. Wegot to pop up at the Constitution.
Boy, We're creating a lot ofevents here today. I'm just saying,
okay, so the wine dinner.What else is on the newsletter that we
haven't mentioned things that are coming upeither at Bruce Work or Dovetail. We

(35:52):
mentioned the private parties which is comingup, and weddings, weddings. We've
also done bridal shower hours, birthdays, really any whatever you want to celebrate,
We're here to celebrate it. Patiocloses Tuesday, October thirty first,
So this week is really your lastcome on down, bring the dog,

(36:15):
enjoy the beautiful weather at Dovetail.At Dovetail, yes, Brewis Works patio
stays open later because they have heaters, but we do not at Dovetail.
Well, let's get some heaters maybenext year. Did he have any heaters
lying around the grill? By theway, would you do a private party

(36:35):
at somebody's home? Yes? Okay, all right, hold that thought.
Okay, because the next break iskind of short, but I do want
to give out everybody's information. Sopeople looking to do a private party,
looking to do a wedding at BrewisFork or Dovetail, or how they can
go about ordering food for delivery.And the same with you, your social
media, your website. Let's getthis thing cracking and all right, so

(36:59):
it's food for thought. Oh,before we go to break, I got
to give a shout out to mybuddy Joe Farrell from Tuscan Kitchen. I
don't know if you guys have heardof Tuscan Kitchen Restaurants. He's a great
guy, he's a dear friend.He built an entire village in Salem,
New Hampshire. It's got to haveeighty different retail stores and shops and there's
a whole mass General Hospital there.He just finished his hotel on the same

(37:22):
village and the hotel opened this weekendand actually opened this past Friday night.
It's beautiful. It's got a roofdeck. So Joe Farrell, I love
you, buddy. Congratulations on thebrand new new hotel. Make sure you
check out Tuscan Village in Salem,New Hampshire. One final break. Right
after the break, you're listening toFood for Thought brought to you by the

(37:43):
Box Center and Salem Waterfront Hotel insweets Hey, folks, welcome back to
Food for Thought. Billy Costa here. Jenny Johnson had the week off.
She may be in next week.We may both be in next week.
But don't forget. Jenny and Ihave dining playborok on nesson Saturday mornings at
nine Sunday nights at oh nine,just to be sure. And we're launching

(38:06):
another TV show early January. Youdidn't even know this, did you,
aj Yeah, and a new cookbook. So the new show is going to
be called Meet Boston and Well,I'll tell you more in the days and
weeks to come, but we're reallyexcited about that. But in the Meantime
Dining Playbook, Saturday mornings at nineand Sunday nights at nine and here we
go, all right, Diddy DiddyBurgers. Where do they go to find

(38:30):
you? In case they want tohave a private party at home? It
could be anything or anywhere? Willinstagramed to Diddy Burger. It also everybody
got to eat so on on theGram it's the Diddy Burger, okay,
and what about what else everybody gottaeat? Everybody gotta eat that's also Instagram
or yes, no Facebook, Instagramit uh, because diddy Burger is a

(38:57):
like I told, just just startedin July, so you know, Okay,
so everybody got to eat Diddy Burgerand we live four of you and
all the stuff that we're doing.And by next July you're going to be
on this show and you probably havefour or five restaurants by then. Yes,
So that's the way. That's theway it works here on Food for
Thought. I'm just saying you gotto be ready for it. Okay,

(39:20):
we already got everything mapped out,you know, for New York, California,
Miami, all go. So it'sit's sorry I was in New England.
We're going to Haiti two. Yes, that's all right, Jess and
carry. Let's talk brewers Fork andDovetail, both in Charlestown websites where people

(39:44):
go if they want to book thewine dinners, if they want to book
a private party, a baby shower, a wedding shower, or anything at
all. So for Dovetail, specifically, if any private bookings or large parties,
should go to Dovetail Charlestown at gmaildot com, which is me and
Carrie, and then the website isDovetail Charlestown dot com. For the wine

(40:07):
dinner, that's available on open Table, as are any regular reservations. So
just the open Table app, clickthe experienced tab under Dovetail and the wine
Dinner's available there. Now the patioat Dovetail, which is beautiful. This
is the last weekend. What's theofficial closing day of the patio Halloween?
Halloween Tuesday night? Yes, ohthat could be cool. Everybody goes in

(40:30):
costume too. The Dovetail patio.Are you guys doing a Halloween event?
Our staff may or may not beplanning something. Yeah, okay, so
but Brewers Fork the patio will remainopen until to be determined. It's always
weather dependent, but we do haveheaters and it's a private patio, so

(40:52):
we're allowed to keep it open pastthe October thirty first and Dovetail just launch
and dinner, lunch and dinner,yes, and then on the weekends the
brunch. Correct can you say chickenand waffles. I'm telling you, And
you got to get the homemade potatochips. Stop by the shop. What
are the hours on the shop?The shop is eleven to seven Monday through

(41:12):
Friday and ten thirty to seven onthe weekends. You know what else you
have that's really good in the shop. Ice cream? Your ice cream is
fabulous too. That's Gracie's ice creamfrom Summerville. Absolutely. Patio again at
Brewers Fork closes never. It doesnot close. Oh, it would be
so cool in like a major snowstorm. Yeah, to sit out there

(41:35):
having dinner and we do. Weget people with their parkas and their hats
and we turn on the heater andthey can have their beer and the snow
falls. It's pretty cool. Andbrunch on the weekends at Brewers Fork.
Brunch on the weekends at Brewers Workyep, Saturdays and Sundays, we open
at ten thirty all right, thanksyou guys for coming in, thank you
fun, thanks for the bops.The Sliders didty and we got to go.

(41:57):
That's all the time we have,but you know what up next. Sixty minutes