Silly Goose aims to attract an “after hours” crowd with classic French cuisine on Fridays and Saturdays from 7 p.m. to 1 a.m. this winter.
CEO Dani Babineau took us on a tour inside the future home of Redemption Rock Brewing, set to open by December of 2018 on Shrewsbury Street.
You’ve probably enjoyed the results of Joan Walker’s love and labor at Armsby Abbey, deadhorse hill, or the International’s Fireplace Room. Walker Farm’s reputation is steadfast among local foodies for producing the highest quality meat in the region. Unlike most farms that raise their cattle to be one and a half to two years old, Joanie raises her cows until they are at their full weight and at least three years old.
Sarah went live with Lynn Cheney for the first Lettuce Be Local drop off at deadhorse hill. Cheney has put a unique spin on the traditional CSA model in hopes of helping more farmers get their goods into the people of Worcester’s hands and kitchens.
110 Grill opened their on Tuesday, May 22nd as they officially welcome the 14th restaurant to open under their brand. Downtown Worcester hasn’t seen this style of restaurant in years.
Last night, deadhorse hill teamed up with Luce Farm to host Massachusetts’ inaugural hemp dinner. Luce Farm grows Cannabidiol (CBD) in the beautiful hills of Stockbridge, Vermont. For reference: CBD is a non-psychoactive compound in the cannabis plant with a variety of health benefits used to treat everything from anxiety to Lyme Disease. It is legal in all 50 states.
Greater Good’s taproom and kitchen is set to open in mid-March on Millbrook Street in Worcester. The brewery is the first of its kind to cater exclusively to the imperial style which ranges from 8%-14% abv.
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.
The 11th annual Worcester’s Best Chef competition took place at Mechanics Hall on Sunday evening, drawing enormous crowds to sample dishes from 20 local restaurants and three local high schools.
“Staff Meal” at deadhorse hill proved an opportunity for owners Jared Forman and Sean Woods to discuss the impact of technology on restaurant efficiency with their staff, citing the benefits of their Reserve system.