The Edge Thick-Square Pizza and Arron Capron started small in Sandwich, outgrew that space, then another, and now operate in downtown Plymouth. YouTuber Shane Uriot filmed Arron and his Detroit-style pizza operation titled “Inside the 1-Man Pizza Shop Making 150 Pizzas A Night.” The video went viral and captured 1.1 million views in two months. Recently, Arron passed the torch to his business to employee/chef, well-known Plymouth chef Mike Wisdom.
IndieFerm just received its wine/ mead/cider pouring permit from the Commonwealth on September 5. While it was a long process to get to this stage, as soon as the wine pouring permit was in hand, IndieFerm was off to the races, serving wine and mead at their taproom and their beer garden. Pour me another, please. I have a designated driver.
Former eSEMA marketing partner Tina Conte, along with Jessica McInnis, long wanted to open their own restaurant. Luckily, the former owners of Greenside Grille and Raffael’s at Hingham’s South Shore Country Club, where Tina was the executive chef, wanted to pursue new ventures. Tina, Jessica, and Danielle Barnes teamed up and, after extensive renovations and exciting menu changes, opened to the public Ironwood Restaurant. Congratulations to Tina and the team!
Big thanks to local restaurants that supported the Scituate Animal Shelter’s 10th Annual Dine Out for Cats & Dogs in late August. Diners were encouraged to eat at The Tinker & Son in Norwell, Jake’s Seafood Restaurant in Hull, and Stoked Pizza in Cohasset, with the shelter receiving a portion of the proceeds. The diners also got to meet an “ambassador dog” to highlight the shelter’s wonderful work. Woof!
Looking for excellent gluten-free fried rice? Head to Eli’s Grill House at the Kingston Collection. Cooked on a hibachi grill, options include veggie, chicken, beef, and a mix of all three. Reviews so far have been top-notch, citing wonderful flavors and “simply delicious.” So, protein or no protein, you now have a great option for gluten-free fast-casual food. Bravo, Eli’s Grill!
The folks behind Split Rock Beer Garden in Cohasset have opened a second location in North Scituate. Housed in the former Jamie’s, the new beer garden serves a variety of drink options, including beers/ales, seltzers, seasonal cocktails, and non-alcoholic options too. Food trucks and a raw bar round out the experience. The North Scituate site will be open through October, and then for a special Christmas Stroll day..
There’s a new donut in town. Hardly Saints Donuts in Duxbury offers made-from-scratch donuts with an innovative twist. The Candied Maple Bacon and Matcha Pistachio are sinfully delicious as are the Cinnamon Cream Cheese and the classic glazed and jelly donuts. While there’s no seating, picking up one (or two) on your way to work, the beach, or a football game will surely put a smile on your face.
New (about a year) to Weymouth Landing is cozy neighborhood eatery Brava Cucina. Brainchild of Devin Adams, the restaurant is a scratch kitchen with an Italian-inspired cuisine. Also on hand are mouth-watering craft cocktails. With its intimate, neighborhood vibe, Brava Cucina is a favorite for locals and out-of-towners alike. An added bonus, the restaurant has a parking garage in the back just for customers. Welcome to the neighborhood!
Here is a non-food shout-out to the Braintree Little League team, who made it to the Little League World Series representing the New England region. The team qualified as one of ten teams across the country to make the trip to Williamsport, PA. Many Brain-tree restaurants and bars televised the game for the excited fan base. Congratulations and a big thanks for representing us!
The Guatemalan Summer Festival at New Bedford’s Riverside Park inspired now-teenager Tiana Miranda to open her own business. With her mother, Deolinda Jiminez, the two created Shiska Lemonade, with Miranda researching and creating fresh lemonade flavors, the most popular now being Beberlicious. The family outfitted a trailer, and the Shiska Lemonade Truck was born. Shiska is available at Button-wood Park, Tuesday through Sunday, until November.
Please feel free to email info@edibleSEMA.com with any ideas or suggestions for future editions of The Buzz.
