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.
“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.
Today marks the launch of a limited food menu including at Steam Energy Cafe. The Steamwich is a Warm egg frittata, with arugula and tomato, served on a 7 Grain or Gluten-Free Loaf.
Sonoma, under the watchful eye of Chef Bill Brady, is now operating at full capacity at the Beechwood Hotel in Worcester, MA.
Sarah Connell is live from Chopped Worcester where The Hangover Pub, Kummerspeck, Flying Rhino, and The Twisted Fork Bistro are competing to support Jeremiah’s Inn. Judged by Worcester Railers HC, Chef-Alina Eisenhauer, and our own Jim Eber!