Mark Hawley loves getting his butt kicked. “That’s what drives me,” he says. “I love sports. I love working. And I love what I do. The adrenaline rush of a busy night is enjoyable. I like that challenge. It’s me saying, ‘You cannot beat me. I will be better than you.’” Mark has had plenty…
For Nuovo on Shrewsbury Street in Worcester chef Gjonca blends cultures, flavors, and techniques to create an experience that compliments “restaurant row.”
Let’s just get one thing out of they way first: Jared Forman, chef of the spectacular deadhorse hill in Worcester, is . . . a Mets fan. Diehard. It’s the first thing he talks about when we sit down. And no, it does not soften the blow of this Boston baseball betrayal when he reminds…
Chef Michael Arrastia from Hangover Pub in Worcester, MA takes risks to make a menu around perfect basic bacon with authentic New England flavors.
For Chef Brady, you know immediately if what you have done has paid off either through oohs and ahs—you also know when you’ve done something wrong.
Is isn’t anything that Jay Powell of Twisted Fork Bistro won’t explore for the sake of creating something new, local, and creative for his customers.
Chef Christopher Rovezzi constantly lives on the edge of fear which allows him to make it as good as can be—every night—for the customers of Rovezzi’s.
Share and do it from the heart: that is quintessential Greek authenticity found at Mezé Greek Tapas on Shrewsbury Street in Worcester, MA.
Chef Michael Dussault’s cooking is The International’s latest evolutionary step but he is respectful of tradition.