thePULSEHot & Now: 1/2004
New restaurant opens on Grafton Street
Going deep: Steve Quist recently opened the Underground Café, a pub style restaurant at 395 Grafton Street in Worcester. The Café is in the basement of the spot that once housed Stefano’s Restaurant and is now City Lights. This is Quist’s first foray into owning a restaurant. The Underground Café will offer pizza, grinders, steaks and pub food at family friendly prices.
Twice as good in Fitchburg: Twins Mohammed and Hamid Raisdanaee have purchased the old Rendezvous restaurant in Fitchburg from the former owners of 47 years. The Isabel family had operated a restaurant on the site until about three years ago when they retired and leased the space to the Exchange, a nightclub. The Raisdanaee brothers, émigrés from Persia, who each have 25 years in the food service industry, purchased the place about a year ago and have been renovating it since. They offer All-American cooking with an emphasis on steaks and seafood in a cozy atmosphere. Dinner prices range from $11 to $17.
Striking out in an upscale direction: Renovations are underway at the site of the former Struck Catering operation on June Street for a new cafe. Our spies tell us that the upscale café, sort of a hometown version of Panera, will feature homemade, soups, breads and desserts An opening is expected right after the first of the new year.
Bon Appetite taps new food new trend: Bon Appetite Magazine in the January 2004 issue has picked the hottest new food trend. If you guessed Spanish food you would be right on the money. Restaurants around the country are rushing to add a Tapas menu to their list of offerings. Tapas are small plates or appetizer portions of food. So far the Struck Café, Tiano’s and One Eleven Chophouse offer Tapas to their customers.
Lily Pad closes up: The Lily Pad vegetarian Chinese restaurant on Grafton Street in Worcester closed its doors last week. The owners of the popular destination for the meat shy are looking for a new location in the Northampton area. Maybe they think that the Pioneer Valley with all its colleges will be more fertile ground.
Enrico’s Brick Oven opens: Enrico Giovanello recently opened a brick oven pizzeria on Route 20 in Sturbridge at 500 Main Street. Besides pizza, the restaurant will feature a full menu of Italian specialties, beginning in the middle of December. Giovanello, who is self-taught, said that his concept is simple: “Use fresh ingredients from local farmers and create a nice family atmosphere”. Entrees are priced in the $10-$17 range. The pizzeria also has a full liquor license and is open everyday except Tuesday. The phone number is (508) 347-1740
Comments or questions can be addressed to pgiorgio@wpltd.com
