With so many concepts in close proximity, it is important for Niche Hospitality Group to track guest information, including everything from their seating preferences to their favorite glassware. Wine Director Cassandra Carruth praises the Reserve system as a means for Niche’s continued sense of familiarity with its visitors as well as its handle on outstanding hospitality, factors which remain undeterred by the restaurant group’s constant expansion.
In January of 2018, Hawley rolled out the Suckling Pig Dinner, a family-style meal intended to spark interactive dining for parties of 8 at VIA Italian Table. Reservations for the Suckling Pig dinner are open to parties on Tuesday evenings at a cost of $365. Beverage pairings of beer, wine, or whiskey are also available.
Mark Gallant, owner of The Dogfather, founded WooTrucks in 2015. Now, he’s taking the collaborative culture a step further by establishing “Food Truck Row,” a destination which will host a minimum of five trucks during lunch every Monday through Saturday behind the “Aud.”
The dead horse hill team pays invisible and tireless attention to detail in the front of the house as they prepare for a busy Saturday night shift to make sophisticated dining feel effortless for their customers. Technology has taken on a crucial role for improving guest services.
With the dawn of a new year came the promise of eight new Worcester restaurants, and counting. Everyone seemed to be embracing one ‘clean living’ trend or another during the month of January. (But, we believe you can enjoy everything in moderation.)
This week, deadhorse hill’s little sister, simjang, finally made her debut under the watchful eyes of chef de cuisine Mike Wenc.
Last night’s Whole Foods Market Influencer tour revealed Shrewsbury’s new 50,000 square foot outpost of “America’s healthiest grocery store.” Nods to the site’s former tenant, Spag’s, were not lost among the mountains of natural and organic products.