Food & Dining
We like to know where our food comes from. Join us and eat local. We profile chefs, restaurants, grocers, growers, and markets.
When you’ve been around restaurants as long as I have, you develop a second sense for what their unique focus is. Some are just about the food, or their microbrews, the latest fad or a particular style or “ethos.” In other words, they’re into themselves.
Giorgio’s Ristorante & Bar is all about people – their customers, especially their regulars. You can see it in the open layout of the rooms, the intelligent yet low-key décor, the concept of both the food and beverage menus and the people-friendly pricing. Most of all you can see it in the smiles of the diners...
True Brew Barista is a short walk from Main Street in Concord, but miles away from the crowds, traffic and urban angst. With its comfy couches, leather easy chairs, throw rugs and laidback atmosphere, it’s as comfortable as an old pair of shoes and is a gathering place for everyone from poets to politicians and hippies to hipsters.
Dining trends may have changed drastically in the last 60 years, but not at Hart’s Turkey Farm in Meredith where the family is obsessively devoted to its original recipes.
Joel Sherburne is the answer to the timeless question, “Who cut the cheese?”
For 60 years, the quick-witted gentleman with the “aw, shucks” manner has been preparing the cheddar at Calef’s Country Store in Barrington, a Granite State institution that has been providing victuals and necessaries to Granite Staters since Ulysses S. Grant was president.
Which came first – the chef or the egg? In the case of Kevin Halligan, owner of the Local Eatery in Laconia, definitely the egg.
“When I was younger I had a fresh, local egg,” Halligan said. “It tasted so good, so fresh. I figured if a local egg could taste that good, what about everything else? Meat, cheese, fish – anything. I could never go back to anything else. I wanted to be a chef that cooked with only fresh, local food.”
And that dream came true. Halligan, 36, a New England Culinary Institute-trained chef, opened the aptly named Local Eatery five years ago in a portion of the town’s former train station. The 1891 structure was built in the Romanesque Revival-style, making for an intimate atmosphere with historic gravitas and unique architectural detail: high ceilings, wooden beams and lots of natural light.
Eating at Pickity Place in Mason is more than just indulging in a five-course meal based on seasonally fresh herbs. It’s a full-out, fairy tale experience.
The eatery is housed in the 230-year-old red cottage Elizabeth Orton Jones used as the model for her iconic 1948 A Little Golden Book version of “Little Red Riding Hood.” It’s owned by Johnson-and-Wales-trained chef Keith Grimes and his wife, Kim, who bought Pickity from the original owners in 2000. Those original owners – the Walters – opened Pickity Place in 1976.
Joshua and Amber Enright have stepped in and stepped up to keep one of New Hampshire’s oldest and beloved third places going strong.
Last year the couple opened the door to Robie’s Country Store in Hooksett after it was closed for more than a year; a scary prospect given that the building had been a third place for locals and visitors for nearly 200 years. The Enrights had been looking for a venue to open Roots, a new café/catering business, and found Robie’s – a perfect match.
Those mad for Mediterranean cuisine with a local spin have a pearl in Manchester’s Republic restaurant – especially those who love fresh seafood.
Neelima Gogumalla is not in the business of preparing food, but she is in the business of preparing food makers for market. Her Creative Chef Kitchens in Derry has been an incubator for scores of local food businesses.
The Flying Goose Brew Pub & Grille in New London has raised the bar on sustainability.