Back in September I posted about a trip to visit my daughter in Brooklyn, and the extraordinary pizza place that she loves to go to, Roberta’s. Recently, the New York Times’s Sam Sifton wrote an article all about Roberta’s fabulous pizza titled “A Little Pizza Homework!!”Â
Whether you are a lover of thin crust or thick crust pizza, I urge you give this recipe a whirl. Even though we don’t have a fancy wood-fired oven, the Margherita pizza was out-of-this-world delicious. On a good night, Robertas makes 25oo pizzas, and it’s no wonder when Roberta’s pizza czar Anthony Falco, thinks of the dough as his “baby.”
Sam Sifton writes, “Watching Mr. Falco encourage a mound of dough to become a pizza is entrancing. He starts with his fingertips, spreading the dough out from its center, gently, on a well-floured surface.
“It’s a living thing,” he said of the dough. “It’s your baby. You don’t want to beat it up.” He pushed down gently around the pie’s perimeter, creating the edge. He picked up the dough and lightly passed it back and forth between his palms, rotating it each time, using gravity to help it stretch. The top remained the top. The bottom remained the bottom. At approximately 12 inches in diameter, Mr. Falco called it ready to go. He slid the round back and forth on the floured surface to make sure it didn’t stick. “That is certified for topping,” he said.”
Dine out deal at Ohana for its season opening month of April from Wednesday April 23 to Saturday May 3 diners can enjoy a three course meal for $34. There’s also an optional wine pairing for $64 for food and wine pairing. Call for reservations (978-283-3200) Open nightly at 5:30pm. Dine out Menu Three Course Meal 1st Course Gnocchi Stuffed Ravioli fresh ricotta, spinach, egg & truffle wild mushroom brown butter Steamed Pork Dumpling lomi tomato, kabayaki avocado escabeche, macadamia nut ginger soy broth Frog Legs Risotto spring peas, porcini froth & avocado ice cream Shrimp & Tomato Herb Salad grilled watermelon, almonds, fromage blanc & herb vinaigrette 2nd Course Tomato Paint Salmon vegetable farro risotto, tomato confit, braised fennel, vin cotto Striped Bass Ala Basque Salsa Verde ricotta gnudi, morel mushroom, almond spinach & clams Shrimp Tagliatelle guanciale, wild mushroom, asparagus, truffle pecorino sabayon New Classic Half Chicken Coq Au Vin wild mushroom, lardon, mascarpone polenta, fingerling potato ~Duo~ of Braised Oxtail & Hanger Steak boulangerie potato, spring leek, grilled romaine blue cheese, corn salsa 3rd Course Chocolate Vanilla Caramel Tart mascarpone praline, peanut butter ice cream, chocolate rum sauce Baked Hawaii pineapple, coconut, guava sorbet covered in pineapple meringue, guava crème anglaise
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For the past few weeks, Vickie and I have been even more insanely busy than normal, which is pretty insane to begin with.  On Tuesday night when, at the last minute, our son went off to the movies with friends, we had a chance to dine alone — so we went where people have been urging us to go for nearly a year: Short & Main. What a perfect treat!
I asked Nora, who was nice enough to answer lots of questions, how hot the oven was and she said about 950.  This is NOT something you try at home.  Now, the arugula and prosciutto aren’t cooked, just warm, so you get a taste, texture and temperature sensation like nothing else you’ve ever experienced before.  And that’s just one dish.  EVERY dish is this much fun.
Plus they take sourcing their ingredients very seriously. Â They get a pig every week — and they use the whole thing. Â Ask about that next time you’re there.
But good food alone does not a great restaurant make. Â For that you need what most of us refer to as “atmosphere”. Â In my view, atmosphere is comprised of 10% decor and 90% personality. Â Short & Main exudes the personality of people, who are 100% in love with food and have invited you into their warm, cozy, friendly and (most importantly) fun establishment.
Here’s an example: After Oysters, Pork Rillettes, Greens w/ Smoked Cod and a some excellent wines, our son calls just as our individual pizzas are ready. Â We had over-estimated the running time of the film (that’s what we get for not checking). Â So we ask our server, Anna, if we can get them to go. Â Then we have an idea. Â Get the kid and bring him back. Â So, Vickie leaves and when Anna comes back with the pizzas, beautifully boxed, I ask if we can change our plans and add our son, who would like the meatballs. Â “No problem,” she replies enthusiastically and moves me to a larger table. Â Then she suggests I speak with Nora, who can answer some of my more specific questions about sourcing, etc., while I wait. Â When Vickie and John return, we’re treated like long-lost friends weary from an arduous journey, which matches exactly how we feel (almost spooky isn’t it).
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The Opening Reception for the Magnolia Historical Society Spring Art Show and Sale last evening was a great event with a tremendous turnout, amazing art, great food, in a wonderful space. Â If you didn’t get there last night or today, you can still make it over tomorrow from noon to 4:00 – 46 Magnolia Ave.
Another great opening was this morning’s opening of Sailor Stan’s Restaurant at 1 Wonson Street on Rocky Neck.  Stan’s will be open weekend from 7:30 until noon, with more open days as weather and season dictates.  Stop by for breakfast tomorrow – let Sue serve you with a smile after Karen and Wayne create something great for you – and then head over to Magnolia to see the Spring Art Show.
E.J. Lefavour
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The Lobster Pool Restaurant opens tonight and will be open Fridays, Saturdays, and Sundays during the month of April. For more information call 978-546-7808 or visit their website at Lobster Pool Restaurant. The Lobster Pool is BYOB and the menu is also available for take out.
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That is an actual Cape Ann Grey Squirrel wearing a plastic horse head. No details but I have a feeling there is some Gloucester Market Basket Jiff Peanut Butter inside that squirrel head.Maybe some peanuts over here.Smuckers Grape jam would be nice. With a name like Smuckers, it’s got to be good for a squirrel.
Contest rules state that entries had to be photographed in March and sent in on April 1st. So Mikey wins first second and third place. That makes three Rubber Ducks which Mikey can pick up down at Joey’s Dock or at the next GMG Mug Up.
If there are any late entries there might be consolation prizes.
Well played Mikey, well played.
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I’m a sucker for prosciutto and basil and fresh mozzarella. You have a sandwich like this on your menu you can rest assured that I’ll be ordering it.
As you’re pumping out the basement of your restaurant today, washing the lobster bibs, and shining up the nutcrackers make sure you refresh your website and Facebook page. Better yet, send an invite for opening day to all the people who really “liked” you.
I love this wall. Â While it represents a whole lot of honor and bravery….and is especially lovely in light of this week’s horrible loss in the Boston Fire Department….it is also one of my favorite signs of spring.
Anyone know where it is? Â There are a couple of hidden clues within the photo if you need some help.
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Does it get any better than where we live? I think not. Since our two sons were born, we’ve been “Sunday Drivers.” Tease me if you’d like, but I swear that half of their early language came from trips “around the Cape.” From such a young age, they would both ask to drive through downtown Rockport, around Halibut Point, through Lanesville, all through downtown Gloucester, past all of the whale watch boats and as much of the fishing fleet as possible, to Harbor Loop and the Coast Guard Station, to the State Fish Pier and the Grand Isle, through Rocky Neck, past Niles Beach, down to Eastern Point, around the back shore, past Good Harbor Beach, Long Beach, Cape Hedge Beach, and back home. Along the way, during the 6 years that we’ve been doing this, literally thousands of lessons have been learned. They learned about tides, lighthouses, the various types of boats in our fleet, the statues (they’ve been particularly fascinated by Joan of Arc), the bell buoys, the entrance buoys, the Independence (which no longer docks behind the Cruiseport and which they sorely miss), the schooners, the boat builders, conservation land, breakwaters, and so, so much more.
I LOVE that my boys love this area. I am in awe of how much they know and how well they can communicate it all to the people that we meet along the way. I am so grateful to the fishermen who have invited them aboard their boats, to the Coast Guard members who have given them spontaneous private tours, and police officers and harbor masters who have stopped to say “hello” and answered my boys’ questions (so, so many questions) as if they were the most important questions in the world. I love that their favorite foods are mussels and sushi and I love that there is nowhere they’d rather be on a warm afternoon than on a boat or sitting at Capt. Carlos, The Seaport Grille, Mile Marker 21, on Rocky Neck, Latitude’s, or Cape Ann Brewery having a snack and rating the boats from their favorite to their least favorite. I love that Finn looks into the dishwasher and says, “that spinny thing looks like a Furuno” and Thatcher likes to shout, “The sign says NO WAKE, you farmer!”  (Maybe not so polite, but an important lesson none-the-less).
So, yesterday, with hockey having recently ended, we found ourselves with nothing to do.  We enjoyed a yummy breakfast at Flav’s Red Skiff…where the boys love to sit at the counter and talk to Judy.  While waiting for breakfast they studied a map of Cape Ann and found all of their favorite haunts.  After we ate, we drove to Gloucester, parked at St. Peter’s Square and walked to Harbor Loop and back. Certainly not a long walk, by any stretch of the imagination. But, somehow, even on this cool, barely spring day, we turned it into almost a 3-hour tour. At the fine age of 6, Thatcher is still an emerging reader, and my favorite type of torture is making him read boat names. He pretends to complain when I don’t let him give up, but there’s nothing he’d rather be reading. Today we read the names of at least 30 boats. We learned about, Salt, the humpback whale (and practiced some more reading).  Finn reminded me all about lines of latitude and longitude while looking at boats behind Latitude 43. We read about Fitz Hugh Lane and got inspired by stepping into his sandals. We read many of the signs along the way on the HarborWalk. We read about the various types of boats in Gloucester’s Coast Guard fleet. Thatcher taught some tourists about how you can tell what the length of a Coast Guard boat is…..and then taught them about the history of Thacher’s Island when they learned his name is Thatcher. Finn explained that he wanted to climb up the orca whale’s back and grab onto its dorsal fin…but that he wasn’t going to try to touch the pectoral fins. They both discussed north, south, east, and west while checking out the new compass rose. And they taught another lovely couple all about how they haul their own lobster traps, what the “rules” are, and how you tell males from females, and what would be considered a “short”, an “egger”, or a “cull.”
On the walk back to the car it started to rain and we ducked into Turtle Alley for a much deserved Aloha Turtle and piece of rock candy. Finn told me that he can’t wait for “that day when we eat hotdogs, hold the snakes, and do an art project”….by that he meant the Schooner Festival celebration at the Maritime Center. Thatcher chimed in and said that he loves the day when “we ride the little train, listen to the music, get our faces painted, and eat fried dough”….by that he meant the Sidewalk Bizarre. Spring is finally here….summer’s a coming. Cape Ann is amazing…and life is good.
Makes me want to channel a little Billy Joel.
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Just received my invite to the Opening of the Landfall in Woods Hole on April 4th. CLICK. now before you call me a traitor to Cape Ann, let me explain. I grew up in Woods Hole so when I am bored I “Like” the places there in Facebook. Same with Gloucester and Rockport.
So my question to the places opening on Cape Ann in the next few weeks, WHERE IS MY INVITE?? Donnie Estes and the Estes family have done an amazing job over the years making the Landfall the place to be on opening night in Woods Hole. It’s the start of the season. Â The starting gun for the Knockabouts is just around the corner.
Come on Cape Ann restaurants, I have liked your pages, now send the invites out. If you still have “Thanks for a Great Season, See you in the Spring” on your website and social media I guess you are going for the semi-soft opening, and you don’t really want the place packed.
If you don’t like semi-soft, email Joey and he will show you how to stiffen things up. It’s easy.
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