It’s Fry-Day on a Monday at Kummerspeck

Fried chicken Monday at Kummerspeck also means $5 cans of Medusa – a combination sure to bring the balance and fulfilment that you need to start your week. Chef/owners Matt Mahoney and Rachel Coit have picked a worthy pair to entice, offering first responders and teachers 10% off their bills (excluding alcohol) on fried chicken Mondays all summer long.

Atmospheres & Appetites: Buck’s Whiskey & Burger Bar

The atmosphere, created by Nick Pinerelli, pays tribute to the ease that comes with burgers and whiskey. It’s simple, inviting, but has a few surprise elements. A narrow restaurant where you can seat yourself, there are only a few tables for parties of 5+ but then there is the long bar on the left that forces an intimacy with both your bartender and your fellow diners.

Meet the Only Woman Worcester’s Top Chefs Trust With Their Beef, Farmer Joan Walker

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.

A Toast to Toast: Why This Health Trend is Here to Stay

Central Mass toast options are on the rise – restaurants are bringing unique combinations and their own twists on a classic. You can find stand-alone menu options for toast at some cafés and bakeries, such as Birchtree Bread Company and STEAM Energy Cafe. Artisanal toast also shows up occasionally on brunch specials from restaurants such as Lock 50, Armsby Abbey, and more. You’ll also find avocado toast, a trend within itself, as a hot menu item at local spots like Brew on the Grid and Nu Kitchen.

Mass Foodies Welcomes Dana Harrison As Newest Contributor

Mass Foodies added a new writer to its roster this week: Dana Harrison, MS. Harrison is a nutritionist, educator, and fitness instructor with a simple approach to nutrition, health, and wellness. In its 2018 trend forecast, the National Restaurant Association reported that restaurant guests are increasingly demanding more healthful options.