Voting is open May 13th to July 8th. Just when I thought that I had tasted my fair share of burgers in this town, I see this list and realize I have a lot more places to add to my list. Here is what Boston Magazine says, “On July 8^th, we will announce the top 20 restaurants that will battle it out at our live burger competition in August. Tickets include the tasting of all 20 burgers, meeting famous Boston chefs, delicious Amstel^® Light, and of course your vote on who you think has the best burger! At the end of the evening the votes will be tallied and one chef/restaurant will be deemed the burger champion!”

Here are the choices, click on the link above and vote:
5 Napkin Burger
5 Napkin Burger by Andy D’Amico: Ground beef topped with gruyere cheese, caramelized onions and rosemary aioli
@5napkinburger
Abby Lane
Kobe Beef Sliders by Jason Santos: Smoked onion aioli, pepper jack cheese and shredded lettuce
@AbbyLaneBoston
Anthem Kitchen + Bar
Wicked Spicy Burger by Ben Hennemuth: 8 oz. ground chuck, honey habañero bbq sauce, cherry peppers and pepper jack cheese on a toasted bun
@AnthemKitchen
Audubon Circle
Bacon Cheeseburger by Chris Lutes: 100% beef patty, cheddar, bacon, housemade spicy ketchup
@AudubonCircle
Back Deck
Bellissimo Burger by Paul Sussman: Beef burger topped with grilled portobello, prosciutto, fresh mozzarella and aioli served on a potato roll
@BackDeckBoston
Barrio Cantina
Barrio Burger by Michael Schlow: Barrio Burger with jack cheese, avocado, bacon and jalapenos
@barrioboston
Beantown Pub
Beantown Burger by Willie Z: In house freshly ground blend of sirloin, filet and bacon topped with our unique specialties
@beantownpub
Bistro du Midi
Grass Fed Black Angus Burger by Robert Sisca: Three different typed of grass fed beef, hanger steak mixed together, topped with boucheron goat cheese, spicy pimento aioli, half sour pickle, lettuce and tomato
@BistroDuMidi
Blue, Inc.
The Red Hot and Blue Burger by Jason Santos: Peppered bacon, hand cut French fries, house made pickles
@BlueIncBoston
The Blue Ox
Sin Burger by Matt O’Neil: USDA prime beef burger, applewood smoked bacon, truffle aioli, tomato, lettuce, brioche bun
@theblueoxlynn
BoMA Restaurant + Bar
BoMA Black Bean Burger by Ryan P. Kelly: Ground black beans bound by panko bread crumbs and fire roasted salsa
@BomaBar
BOND
The Whole-Y Cow by Mark Sapienza and Nick Gurski: Northeast Family Farms beef blend of locally raised ground brisket, short rib and chuck, grilled and served on a housemade salted pretzel roll, served with Amstel Wheat braised Vidalia onion, Thistle Hill Tarentaise cheese and housemade mustard
@BONDBoston1
Boston Burger Company
The Vermonster by Paul Malvone: Maple mayo, sharp cheddar cheese, caramelized granny smith apples, red onions, maple syrup and bacon
@BostonBurgerCo
Brasserie Jo
Crispy Lamb Burger by Nick Calias: Crispy fried lamb shoulder, harissa aioli and housemade bread and butter pickles, brioche bun
@brasseriejo
Brew City
Love Muffin by Stacy Murphy: All natural Angus burger with slow roasted pork, candied bacon, smoked peach jam and cream cheese aioli on an English muffin
Cafeteria Boston
The Lamb Burger by Antonio Perez: Ground lamb, tzatziki, kalamata olives, tomatoes, lettuce, onions and feta
@cafeteriaboston
Ceia Kitchen + Bar
Ceia Signature Kobe Burger by Patrick Soucy: Manchego, serrano, heirloom tomato, paprika aioli and fresh made Farmer’s Reserve ketchup
@ceiakitchenbar
Cheers Boston
Burger Meister by Markus Ripperger: Our famous burger topped with mushrooms and muenster cheese with lettuce, tomato AND Bermuda onions on a toasted bun
@Cheers_updt
Church
The Holy Grail by John Rush: Berkshire blue fondue, foie gras aioli, bacon jam, roasted mushrooms, watercress
@ChurchBoston
Citizen Public House
Rise and Shine by Brian Young: Ground sirloin burger topped with local cheddar, candied bacon and a sunny side egg
@citizenpub
Coda
The Coda Burger by Dave Schneller: Served on a brioche roll with cheddar, Swiss or Blue cheese
@codabarboston
Davio’s
The Foie Gras burger by Rodney Murillo: Mini Kobe burger, seared foie gras, onion-tomato balsamic jam, soft roll
@daviosboston
Del Frisco’s
Prime Gruyere Cheeseburger by Derek Barragan: Shaved roasted beef, gruyere cheese, topped with cherry peppers, sautéed mushrooms and a sherry shallot aioli on a brioche bun
@del_friscos
Eastern Standard
Standard Burger by Jeremy Sewall: Served on a housemade brioche with Vermont cheddar, pickles and lettuce
@ESKDBoston
El Centro
La Poblana by Allan Rodriguez: Imported Mexican ground beef on the grill topped with a fire-roasted Poblano pepper stuffed with a Oaxaca cheese, then topped with grilled onions, bacon, lettuce, tomato, fresh avocado and Chile Poblano mayonnaise with pickled carrots, onions and jalapenos, served on Mexican felera bread
The Fireplace
The Fireplace Burger by Jim Solomon: Shelburne Farms (VT) Cheddar stuffed grass-fed burger with thick cut bacon, caramelized onion, lettuce, tomato and house brined dill pickle on a homemade English muffin
@The_Fireplace
Forum
Forum Burger by Matthew Barros: Smoked gouda, crispy pancetta, pineapple relish, fried egg, served on a toasted sesame bun
@forum_boston
Foundry on Elm
Foundry Chef’s Burger by Derek Clough: 100% Maine grass fed beef, spicy house bbq, sweet bacon jam, great hill blue cheese, shaved dill pickles and pickled red onions on Iggy’s brioche bun
@foundryonelm
Four Burgers
The Battle Burger by Michael Bissanti: Grass fed beef with caramelized onions, Vermont cheddar, house cured pickles and chipotle mayo on a toasted white roll
@fourburgers
The Gallows
Radiator Charlie by Seth Morrison: Heirloom tomato, basil aioli, raw onion, American cheese
@SEGallows
Harvest Restaurant
The Mediterranean by Tyler Kinnett: Arched Farms all natural burger, boucheron, arugula, red onion, cucumber-black olive relish
@DineAtHarvest
Joe’s American Bar & Grill
All American BBQ Bacon Cheddar Burger by David Forbes: Fresh ground chuck, bbq basted, crispy pork belly, two year aged Vermont cheddar and maple Cajun bacon jam served on a griddled poppy bun served with house cured pickles
@Joes_American
Legal Test Kitchen
Niman Ranch Burger by Rich Vellante: Hand packed all natural beef with lettuce and tomato on a brioche bun
@legalseafoods
Lineage
Pimento Burger by Alex Saenz: Pimento cheese, housemade bacon bits and b and b pickles on a brioche roll
@LineageTweets
Market at W Boston
Market Cheeseburger by Brian Anderson: 8 oz. grilled burger on a sesame seed bun, housemade Russian dressing, housemade yuzu pickles and Boston bibb lettuce
@WBostonHotel
Miracle of Science
Miracle Burger by Ronie Bicalho: 100% beef patty, lettuce, tomato, housemade spicy ketchup
@MiracleScience
MJ O’Connor’s
City Bar Burger by Jamie Liberge: 8oz. ground chuck, jack cheese, applewood smoked bacon, chipotle mayo, onion strings, shredded lettuce, tomato and a pickle
@MJOConnorsH20
Mooo…
Mooo… Patty BBLT by David Hutton: Three thin slices of whole wheat bread, lettuce, tomatoes, bacon and blue cheese
@mooorestaurant
The Palm
Bozzy Burger by Karen Mitchell: Broiled to perfection, topped with aged gouda, smoky barbeque sauce and crispy fried onions
@PalmStkMan
Park Restaurant & Bar
Park Patty Melt by Jesse Perrin: Griddled burger on organic rye with Cholula spiked onions, American cheese and Russian dressing
@parkcambridge
Post 390
Tavern Burger by Eric Brennan: Maine grass fed “all natural” beef, cheddar, fries or slaw
@Post390
Saloon
Saloon Burger by Jonathan Schick: Grass fed beef, housemade bread and butter pickles, tomato jam, caramelized onion aioli and baby sweet gem lettuce topped with American cheese
@SaloonDavis
Salvatore’s
The Wicked Stuffed by Chuck Barbato: Black Angus stuffed with fresh mozzarella and raisin, topped with charred sweet onion, grilled smoked pancetta and sriracha mayo
@SalvatoresBOS
Shake Shack
ShackBurger by Mark Rosati: Cheeseburger topped with lettuce, tomato and Shacksauce
@ShakeShack
Smith & Wollensky
Cajun Gorgonzola Burger by Matt King: Prime beef, Cajun dressing, melted gorgonzola, arugula, red onion marmalade
@smithwollensky
Stephanie’s on Newbury
Oversized Stephi Burger by Corey Comeau: Ground sirloin topped with cheddar cheese, caramelized onions, thick bacon and sautéed mushrooms on a brioche bun
@stephaniesonnew
Stoddard’s
Stoddard’s Burger by Chris Witt: Fresh ground Meyer Ranch beef, aged cheddar, lettuce and onion, housemade b&b pickles and sauce
@StoddardsPub
Sweet Caroline’s
Sweet Caroline’s Grass Fed Burger by Joshua Smith: Locally sourced applewood smoked bacon, Painted Hills Farm grass fed burger with American cheese served on a toasted brioche bun, served with or without a fried egg
@Sweet_Carolins
Tasty Burger
Slap Yo Mamma! by Brian Reyelt: Our signature patty topped with cheese, fried pickles, jalapenos and BBQ sauce
@TastyBurgerUSA
TICO
TICO’s Bacon Cheesebuger by Michael Schlow: Cheeseburger topped with thick smoky bacon on a buttery brioche bun
@TicoRestaurant
Tommy Doyle’s
The Corky Pig Burger by Andrew McLendon: Named after Porky Pig and County Cork, Ireland, 8 oz. Angus beef topped with an Irish bacon rasher, American bacon, jalapenos, fried onion petals, bleu cheese crumbles, bleu cheese dressing and bacon jam (traditional southern jam made with bacon instead of fruit)
@tommydoyles
Trade
TRADE Burger by Andrew Hebert: All natural ground beef with pancetta, Vermont cheddar, grilled onions, homemade pickles, lettuce, and tomato on Iggy’s brioche bun
@tradeboston
Trina’s Starlite Lounge
Starlite Burger by Suzi Maitland: Two 5 oz. grilled patties, American cheese, topped with French fries and coleslaw, plus secret Starlite sauce
@trinastarlite
Union Bar and Grille
U2 (Umami Union) by Steven Morlino: Char-grilled Texas Wagyu cheeseburger, house bread-n-butter pickles, iceberg lettuce and caramelized onion-bacon jam on a buttered brioche bun
@UnionBoston
The Vault
Prime Beef Sliders by Matthew Barre: 100% prime grade beef chuck, brioche bun, iceberg, tomato aioli, deli pickles
@TheVaultBoston
Wahlburgers
OFD (Originally from Dorchester) Burger by Paul Wahlberg: 8 oz. patty with bacon, Swiss cheese, sautéed mushrooms and homemade tomato jam on a potato roll
@wahlburgers

As of 6/28/13, here is where the voting stands:

The 20 finalists that will be competing live at Battle of the Burger on August 13, 2013 in alphabetical order are:
5 Napkin Burger

5 Napkin Burger by Andy D’Amico: Ground beef topped with gruyere cheese, caramelized onions and rosemary aioli
Beantown Pub

Beantown Burger by Willie Z: In house freshly ground blend of sirloin, filet and bacon topped with our unique specialties
The Blue Ox

Sin Burger by Matt O’Neil: USDA prime beef burger, applewood smoked bacon, truffle aioli, tomato, lettuce, brioche bun
BOND

The Whole-Y Cow by Mark Sapienza and Nick Gurski: Northeast Family Farms beef blend of locally raised ground brisket, short rib and chuck, grilled and served on a housemade salted pretzel roll, served with Amstel Wheat braised Vidalia onion, Thistle Hill Tarentaise cheese and housemade mustard
Boston Burger Company

The Vermonster by Paul Malvone: Maple mayo, sharp cheddar cheese, caramelized granny smith apples, red onions, maple syrup and bacon
Brew City

Love Muffin: All natural Angus burger with slow roasted pork, candied bacon, smoked peach jam and cream cheese aioli on an English muffin
Cafeteria Boston

The Lamb Burger by Antonio Perez: Ground lamb, tzatziki, kalamata olives, tomatoes, lettuce, onions and feta
Ceia Kitchen + Bar

Ceia Signature Kobe Burger by Patrick Soucy: Manchego, serrano, heirloom tomato, paprika aioli and fresh made Farmer’s Reserve ketchup
El Centro

La Poblana by Allan Rodriguez: Imported Mexican ground beef on the grill topped with a fire-roasted Poblano pepper stuffed with a Oaxaca cheese, then topped with grilled onions, bacon, lettuce, tomato, fresh avocado and Chile Poblano mayonnaise with pickled carrots, onions and jalapenos, served on Mexican felera bread
The Fireplace

The Fireplace Burger by Jim Solomon: Shelburne Farms (VT) Cheddar stuffed grass-fed burger with thick cut bacon, caramelized onion, lettuce, tomato and house brined dill pickle on a homemade English muffin
Forum

Forum Burger by Matthew Barros: Brandt Family Farms all natural grass fed beef, crispy house cured pancetta, smoked gouda, spicy pineapple relish, fried egg, served on a brioche bun
Foundry on Elm

Foundry Chef’s Burger by Derek Clough: 100% Maine grass fed beef, spicy house bbq, sweet bacon jam, great hill blue cheese, shaved dill pickles and pickled red onions on Iggy’s brioche bun
Joe’s American Bar & Grill

All American BBQ Bacon Cheddar Burger by David Forbes: Fresh ground chuck, bbq basted, crispy pork belly, two year aged Vermont cheddar and maple Cajun bacon jam served on a griddled poppy bun served with house cured pickles
Salvatore’s

The Wicked Stuffed by Chuck Barbato: Black Angus stuffed with fresh mozzarella and raisin, topped with charred sweet onion, grilled smoked pancetta and sriracha mayo
Shake Shack

ShackBurger by Mark Rosati: Freshly ground 100% all-natural Angus beef cheeseburger—no hormones and no antibiotics ever—topped with lettuce, tomato and ShackSauce.
Smith & Wollensky

Cajun Gorgonzola Burger by Matt King: Prime beef, Cajun seasoning, melted gorgonzola, arugula and red onion marmalade
Tasty Burger

Slap Yo Mamma! by Brian Reyelt: Our signature patty topped with cheese, fried pickles, jalapenos and BBQ sauce
Tommy Doyle’s

The Corky Pig Burger by Andrew McLendon: Named after Porky Pig and County Cork, Ireland, 8 oz. Angus beef topped with an Irish bacon rasher, American bacon, jalapenos, fried onion petals, bleu cheese crumbles, bleu cheese dressing and bacon jam (traditional southern jam made with bacon instead of fruit)
Trade

TRADE Burger by Andrew Hebert: All natural ground beef with pancetta, Vermont cheddar, grilled onions, homemade pickles, lettuce, and tomato on Iggy’s brioche bun
Wahlburgers

OFD (Originally from Dorchester) Burger by Paul Wahlberg: 8 oz. patty with bacon, Swiss cheese, sautéed mushrooms and homemade tomato jam on a potato roll

The post Boston Magazine’s Battle of the Burger appeared first on A Little Bit About a Lot of Things.

So they announce that there is a problem is the giant screen in the middle of the rink and they are working on the problem. Know that this is not up to their standards. Great, so do I get some of my season ticket money back?

If I’ve had season tickets for a  tleast 6 years, I’m wondering how many more years I have to keep them to win a free night at the Hotel Commonwealth. I’m thinking its never gonna happen..

I was looking forward to seeing Vinny Saponari play for BC this year and face his old BU teammates. You can hear his “Party Like a Puckstar” here. However, something happened and his transfer application was denied-he’s at Northeastern:

#74 Vinny Saponari

Position: Forward
Height: 6-0
Class: Junior
Hometown: Powder Springs, Ga.
High School: Dubuque Saints (USHL)

Before NU: Spent last season with the Dubuque Fighting Saints of the United States Hockey League after skating with Boston University for two seasons from 2008 to 2010…in 2010-11, named to the All-USHL Second Team while helping Dubuque capture the Clark Cup (USHL Championship) after a 37-14-9 season…finished sixth in the USHL in scoring with 64 points (18-46-64) in 56 games while tying for 19th in the league with a +17 plus/minus rating…notched the third most assists in the league (48) and tied for the third most power play (19) and short-handed helpers (3)…logged the seventh most shots in the USHL (196).

At Boston University: In 2009-10, finished with 30 points (12-18-30) and helped the Terriers to an 18-17-3 mark…scored a goal against UMass Lowell on Oct. 31 …tallied a goal and an assist at Merrimack on Nov. 13…notched seven points (1-6-7) in five-game point streak from Nov. 20-Dec. 4…assisted on both of Zach Cohen’s goals in 6-5 win at Harvard on Nov. 24…registered two assists against Vermont on Dec. 4…assisted on both of Colby Cohen’s goals, including the game-winner, in 7-3 win at Massachusetts on Jan. 2…tallied a career-best three points with two assists and an empty-net goal in 6-4 win over Merrimack on Jan. 16…scored a goal in 5-4 win at Boston College on Jan. 22 that was chosen as ESPN’s Top Play of the day…netted a power-play goal in 6-2 win over Massachusetts on Jan. 29…posted six points (3-3-6) in four-game point streak from Jan. 16-23…in 2008-09, appeared in 44 contests and notched 17 points (8-9-17) as part of the 2009 NCAA National Championship and Hockey East Championship squads…ranked third among freshmen on the team with 17 points (8g, 9a)…scored a power-play goal in the NCAA semifinals vs. Vermont on April 9 to earn Hockey East Rookie of the Week honors…scored first career goal in a 5-2 win against Merrimack in the league opener on Oct. 17…named to Hockey East Honor Roll on Feb. 9.

Before BU: Two-year member of the Under-17 and Under-18 U.S. National Team Development Program as part of USA Hockey in Ann Arbor, Mich.…in 2007-08, finished third on the U-18 team in scoring with 36 points (13-23-36)…called up from the U-17 team to the U-18 team in 2007 and helped Team USA claim the silver medal at the World U-18 Championships…scored a short-handed goal in the championship game…tallied two assists on bronze-medal U-18 team at 2008 World Championships…in 2005-06, led Culver Academy (Ind.) in scoring and played in the 2005 Bantam national championship.

Personal: Born January 15, 1990… drafted by the Atlanta Thrashers (Winnipeg Jets) in the fourth round, 94th overall, of the 2008 National Hockey League Entry Draft…attended the Culver Academy and Ann Arbor Pioneer High School …enjoys golfing… plans to major in history…Class of 2013.

See what you think about an article he wrote in April of 2011:

Former Terrier explains return to Boston

Hello, friends. My name is Vincent Saponari. Perhaps you have heard my name referenced in previous conversation? I attended your institution of higher learning for two years, before men’s hockey head coach Jack Parker politely asked me to leave at the end of the 2009-2010 academic year. He determined my talents would be better served at another institution of higher learning, one that could better appreciate my tastes.

Well, friends, I am here today to tell you I have found that institution of higher learning, and I am overjoyed to inform you that it is located close by. Next fall, I will be joining my classmates at Northeastern University, where I will be better able to pursue my interests.

It really is a win-win for all parties involved. Northeastern should be thrilled they are getting such a good leader, as Ryan S. Clark of the Fargo-Moorhead Forum recently referenced on his blog, Slightly Chilled. I am thrilled to return to the city of Boston, a place I love with all my heart.

What specifically are these interests, you ask? Well, to begin with, I am a composer of music better than any troubadour who has walked the face of this fine Earth. You may have listened to the soft tones of my crowning achievement, “Party Like A Puck Star,” which I released last year.

The ballad features the vocal accompaniment of my confidant and former teammate, Corey Trivino, with whom I have not conversed in months.  Any time I attempt to engage him in the art of conversation, he quickly claims he has to go to practice. I ask you, how many practices can one team have? Surely, it cannot be much more than an average of 10 per day? And who has so many practices every day of the week, including Sunday?

But I digress. We were discussing my musical achievements. Mr. Trivino (I have begun referring to my friends and acquaintances by their last name, proceeded by the proper honorific, in a manner similar to what you would find on the pages of The New York Times. I believe it is a sign of my respect for them. They claim to find it “creepy.” I respectfully disagree. Again, I digress) and I spent hundreds of seconds in a specially constructed dorm room recording studio preparing what would become a masterpiece.

We carefully selected each and every word to ensure the lyrics collectively conveyed a message which is both uplifting and inspiring. I find the vocals to be incredibly powerful, and delivered with the type of nuance the average caroler simply cannot fathom. In my mind, “Party Like a Puck Star” will forever live on in the canon, alongside the works of such equally great composers as Sebastian Bach, Wolfgang Amadeus Mozart and Ludwig van Beethoven. In fact, I believe it is even better than any of those composers’ lifetime compositions.

Additionally, I have a knowledge of fine drinks described as “astounding” by Mr. Trivino, my brother Victor and another one of our friends, Adam Kraus. I even know all of the public houses where such fine drinks can be consumed in your neighborhood, Allston. The evenings before we engaged in our favorite recreational activity, hockey, we used to frequent these establishments and test my knowledge. I can assure you that was both entertaining and informative!

My third major passion, friends, is a unique distaste for riding bicycles. I cannot stand the contraptions. In fact, Mr. Trivino and I both chose not to wake up for a bicycle ride with Mr. Parker and some of his friends last year because we hate bicycles so much. I stand beside both drivers and pedestrians who have become angered as cyclists try to invade our sidewalks and roadways. Fight back, drivers and pedestrians! I will remain with you as always; challenging the power of the evil two-wheeler.

As I alluded to multiple times in the preceding paragraphs, I occasionally partake in the sport of hockey. Today, I find it to be little more than a hobby, though a hobby at which I must admit I am quite good.

In fact, hockey is the main reason I am interested in Northeastern and Northeastern is interested in me. I find this to be a pity, because I have so many other talents that are a better use of my time than simple sport. This is child’s play, I say, not the great intellectual debate in which I aspire to participate!

Anyway, hockey is the reason I will be attending the fabulous Northeastern University in the fall. As they have recently lost four of their best forwards and possibly their coach, Greg Cronin, to the professional ranks, I feel it is my duty to give back to the university.

I wish to thank them for this opportunity. To those of you who believe my actions are for the sole purpose of infuriating and seeking revenge against Mr. Parker, I respectfully disagree. I love the city of Boston, and I think I am the perfect fit to bolster the Northeastern program.

I also wish to thank you, friends at Boston University. For two years, you provided a place for me to grow, despite the fact that Mr. Parker found me to be unbecoming of your great university. I was humbled by the opportunity, and cannot wait to see you in the stands at Agganis Arena next year. I hope you will treat me with the same respect I intend to treat you.

Thank you for your time.

The post BU Hockey Season has begun! appeared first on A Little Bit About a Lot of Things.

http://articles.boston.com/2011-06-01/ae/29609186_1_restaurant-splitting-orders-service/2

Knocking themselves out

June 01, 2011|By Devra First, Globe Staff

Zagat Survey recently released its 2011/12 Boston-area guide, offering rankings for almost 1,400 restaurants, derived from the input of about 7,500 people. This year, respondents’ No. 1 complaint was service. Sixty-five percent named it the prime irritant while dining. This is nothing new. In fact, it’s an improvement from last year’s 72 percent. Service is the main complaint in other cities, as well. “I think it’s the weak link in the restaurant industry,’’ says Tim Zagat, CEO and cofounder of the survey with wife Nina.

Those who work at restaurants may beg to differ. But everyone can agree on one thing: Service is extremely important. Diners want to be treated well. And restaurateurs want them to keep returning.

“I think it’s the most important aspect of the restaurant business,’’ says Nicole Bernier, general manager and wine director of Rendezvous in Cambridge. “It doesn’t matter if you’re in a small little restaurant or a high-end restaurant, hospitality is key.’’

For Bernier, it starts with greeting people at the door with a genuine smile. “We really, really try to make people happy,’’ she says. “This is a silly thing, but I try to seat incomplete parties. Their friends are probably on their way shortly, and it’s going to be much more comfortable sitting at the table. We treat people how we’d like to be treated.’’

At Bistro 5 in West Medford, chef-owner Vittorio Ettore takes a similar tack. “One of the things I really dislike about restaurants is when they make you feel you’re lucky to be there. I make sure servers understand that here the attitude is contrary. We are lucky to have you here tonight. You’ve chosen us vs. a ton of other restaurants.’’

They demonstrate this attitude by doing everything from altering dishes to splitting orders. And if only one person at the table wants to do a tasting menu, that’s just fine. “If I order six courses and you order one entree, I think you understand you’re going to have to wait around,’’ he says.

When restaurants refuse to do such things, he says, “at the end of day it’s for the comfort and laziness of the chef. I’m sorry. Some chefs’ egos are just too big.’’

Big egos don’t mesh with hospitality. Mark D’Alessandro, general manager of Mistral Bistro, stresses the importance of taking responsibility. “People want an experience where they feel like they’re being treated well,’’ he says. “If something goes wrong, there has to be an acknowledgement from the restaurant. If you make a mistake, don’t try to hide it or make excuses.’’

Even with the most challenging guests, a bad situation can usually be smoothed over. “I’ve stood in front of a guest and said, ‘Why don’t we start over? I know this has not been a good experience for you,’ ’’ D’Alessandro says. “Honesty and sincerity go a long way. The most important thing is listening.’’

It’s one thing to put such principles into practice at smaller, independent restaurants. How does a chain ensure good service — say, one like the Cheesecake Factory, where the official corporate mission is “to create an environment where absolute guest satisfaction is our highest priority’’?

In much the same way, says chief operating officer David Gordon. The Cheesecake Factory has almost 150 locations, and the technical aspects of service have been codified into about 20 steps. “There’s the technical side, the steps of service in the dining experience,’’ he says. “How long it should take you to greet the table, to check back.’’

But hospitality can’t be codified. “Every guest is different,’’ Gordon says. “We empower staff to make the right decision in the right circumstance. If that means they need to skip a step or do something differently, that’s OK.’’

From the smallest neighborhood restaurant to the biggest chain, managers all say the same things are key in ensuring good service.

First: hiring the right people — not always the ones with the most experience.

“I can teach people points of service here if they’re willing and interested,’’ says Bernier. “But they have to have that hospitality side to them. They have to have a warm presence and a nice smile and be a people person.’’

D’Alessandro says he hires for personality over experience. That’s how Chris Rossetti became a server at Mistral. He worked previously at places like Legal Sea Foods and Armani Cafe, but not in fine dining. “Anybody can be taught how to open a bottle of wine, but not everybody can go up to people and tell them about that bottle and have passion,’’ he says.

Second: education and empowerment. Staff members need to know about the restaurant’s food and wine. And they need to be able to make their own decisions.

“My philosophy is to have the server ask me the least questions possible,’’ says Ettore. “We have gnocchi with mushrooms, and we have risotto with scallops. If a customer says, ‘Can I have a mushroom risotto?,’ you shouldn’t have to come to me.’’

Third: training never ends.

D’Alessandro holds daily staff meetings at Mistral to talk over the day’s menu, issues from the previous night, and more. “The most important thing is refining and talking about issues and paying attention to what the staff is doing on a daily basis,’’ he says.

As for Zagat, he has his own ideas about how to fix service.

“There needs to be an effort to develop front-of-house professional education programs at every culinary school,’’ he says. “We’ve seen the rise of celebrity chefs, along with numerous [television] programs to train hopefuls. But the front of the house — hosts, servers, sommeliers — has not undergone the same glamorous transformation.

“People learn to do the job on the job,’’ says Zagat. “A very large percentage of people are putting themselves through college or are out-of-work actors. The front of the house is not terribly respected or professionalized.’’

Perhaps for service to improve, it simply needs an image overhaul. “Top Waiter,’’ anyone?

Devra First can be reached at dfirst@globe.com.

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http://us1.campaign-archive.com/?u=269ab3659417000e052ae8ca4&id=53c3b93e89&e=6e396a3a6a

The post Pinkberry appeared first on A Little Bit About a Lot of Things.

So, I wanted to talk about this product that my dad helped develop-Vanash. It is a grease-less moisturizer-proven to be extremely effective in keeping your skin hydrated.

What is Vanash good for?

• diabetic foot care
• sports related chafing
• a base for makeup
• cracked heels or elbows
• dry cuticles
• post laser treatment care

Who uses Vanash?

• doctors
• nurses
• estheticians
• athletes
• supermodels (see below)

TCI_Chrishell_POSTER (offer only valid for tubes sold in the Turks and Caicos)

Here’s what’s great about this product-it works! And even better, for every tube you buy, we will donate a dollar to charity!

Liz Walker, a member of the Vanash team is pictured above with William (from W Salon-617-236-2230-located at 169 W Springfield St # A Boston, MA 02118) at a Vanash party for Salon owners.

Where can I buy Vanash?

• The Natick Outdoor Store located at 38 North Avenue in Natick, MA.
• Jones Drug located at 7 Main Street in Natick, MA
• On our friend Trinette’s website www.lovehue.com
• In the Turks and Caicos IGA

Where can I learn more about Vanash?

• www.vanash.com
• on Facebook-check out videos on how to apply Vanash, see photos of our display in the Turks and Caicos IGA, and see ML Carr in a video about diabetic foot care (Yes! He’s part of the Vanash team!)
• on Daily Grommet’s Citizen’s Gallery you will have to search for our product-we are close to the end, in between the ‘rock it’ speakers and the 3 in 1 glove.

What are people saying about Vanash?

• “I’ve always had eczema, and I’ve bought practically every moisturizer on earth, looking for something that would work. Vanash is life-changing–my skin isn’t nearly as symptomatic, and I’ve cut way down on using steroids. It’s seriously amazing!”
  – – Lily B.
• “I got the samples and I LOVE the product! I used it before bed on my arms, hands and lips… thought it was a fabulous product and loved the fact that it was virtually odorless. Also gave some out to the chicas in my office and they too agreed it was a fabulous product. They used it during the day, but agreed that it would be an ideal night time lotion to use prior to sleeping. I thought it also made a great lip balm!” – – Lisa S
• “I have been using Vanash for a few weeks now and will continue to use it moving forward.”
  – – Peter S
• “Initially I used it as a hand cream, but now I use it for everything from a hand cream to a lip balm! It also works well under my makeup since it is so quickly absorbed. It is a fantastic, versatile product. I have become so dependent upon it I had to purchase a second tube so I could have constant access – one at work and one at home!!” – – Maureen M
• “I love it, especially for use on my heels and my elbows… I have been using Vanash each night at bedtime and it is amazing. I love the silky feel that it leaves once I have worked it into my skin.”
  – – Joan R
• After a Fraxel treatment I used Vanash on one side of my neck and [a leading brand] on the other side. The difference between the two was noticeable. With Vanash, my skin stayed extremely well hydrated. It was much smoother than with the [other brand]. I liked the Vanash so much that I actually started using it on my face and hands. It’s a great product!”
  – – Joellen C
• I have used Vanash for various skin solutions and it has worked for almost everything! The best use is with a sunburn–I burn quickly and turn bright red. I applied Vanash over my shoulders, face, and feet. Not only was it soothing, but I never peeled after the first application!! I will never go out without this product again!!”
  – – Cara J
• “I got your sample from a friend. He said to try it and I did. I have always had dry skin on my hands and am always looking for a new lotion to try. After a few uses, Vanash has done the trick. My hands look great and feel great dispite the cold temperatures in Boston.”
  LOVE IT. – – Wanda B
• “I just ordered 2, and will give one to my manicurist. All the spas need to know about this product.
  – – Blanche E. S
• “I’d been using petroleum jelly on my feet – which get very dry and then tend to crack and bleed unless I moisturize them – and slipped twice… pretty bad falls. With Vanash there’s no greasy residue on the bottom of my feet to cause falls, and I don’t have to wear socks to bed to keep from ruining my sheets. Can’t imagine a better moisturizing cream for my feet. I was impressed to hear that Vanash is just as good as petroleum jelly at moisture retention. Great stuff.”
  – – Debora P, Los Angeles, California
• “I recently had my first rejuvenating chemical peel. Afterwards, I had a lot of burning and irritation. I thought I might end up with scars, but all I did was apply Vanash twice a day for three days. It immediately soothed the burning sensation. I feel that Vanash prevented me from having cracked and broken skin that could have caused scarring.” – – Kristen B, Nurse Practitioner

• I wash my hands a lot on a daily basis (not because I’m OCD, but because of my job!) so naturally my hands get pretty dry. Vanash is the first moisturizer I’ve used that helps stave off the dry hands without leaving them greasy and smelling like a perfume store. –Jesse W., Doctor

• So I recently got a tube of Vanash from a friend, and love it. By the end of call my hands usually feel really dried out, and my cuticles look awful, but Vanash has been a perfect new edition to my call-bag! It’s not too thick/greasy, and it works and continues to last throughout the night. –Stephanie B., Doctor

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http://www.dailyfreepress.com/sports/flagler-from-puck-star-to-public-enemy-1.2376981

FLAGLER: From Puck Star to Public Enemy

The Boston University men’s ice hockey team may miss Vinny Saponari’s goal-scoring and play-making abilities this season. BU coach Jack Parker’s decision at the end of last year to kick Saponari off the team will definitely cost BU a few goals. It may even cost them a few wins. And honestly, it doesn’t matter.

Sure, the loss of Saponari may hurt the team’s performance on the ice this season, but I think most Terrier fans would agree that losing Saponari’s offensive abilities are a small price to pay for the chance to root against maybe the most vilified player we’ll ever see.

BU hockey fans have had multiple opportunities to root for some great players over the years. Matt Gilroy, Chris Drury and John Curry come to mind. But there may be no better player to root against than Saponari.

According to transfer rules, Saponari will have to wait a year before he plays for BC. But when his name is announced at Agganis Arena next season, he will hear a louder reaction from the Dog Pound than previous targets Cory Schneider, Nathan Gerbe and Tim Benedetto combined. And if he says the boos, jeers and chants don’t affect him, he’s lying.

The hostile atmosphere won’t necessarily hurt Saponari’s performance. He could be one of those players who gets motivation from a hostile crowd and uses it to elevate his game.

Former Boston Red Sox pitcher Curt Schilling said he couldn’t wait to run out of the dugout to the boos at Yankee Stadium in Game 6 of the 2004 American League Championship Series. Schilling gave up one run in seven innings in that start with blood leaking into his cleat from his surgically repaired ankle. Some athletes feed off the negativity.

Maybe Saponari is one of those athletes, but we are dealing with the same person who recorded “Party Like A Puckstar,” so I doubt even a year off will give him the maturity and toughness to shake off a tough crowd.

While suspensions, dismissals and transfers happen all the time, I can’t remember any player jumping sides in a high-profile college rivalry between two programs at the top of their game.

In professional sports, fans expect a certain level of disloyalty that comes whenever athletes are working for a paycheck. For every player who stays with one team like Tony Gwynn, there are dozens of mercenaries like Kenny Lofton, Rickey Henderson or Cliff Lee. In college sports, on the other hand, fans jump on even a hint of betrayal.

Three years ago, shooting guard and prized recruit Eric Gordon, now with the Los Angeles Clippers, switched his commitment at the last minute from University of Illinois to Indiana University.

When Gordon’s Hoosiers visited Illinois, Illini fans berated the freshman throughout the entire game. Later, they took out their frustration on Indiana fans and even Gordon’s family in the stands.

BU hockey fans won’t turn to embarrassing tactics such as pouring ice on opposing fans, but that doesn’t mean Saponari will get off easy. Gordon heard boos every time he touched the ball and constant chants of “liar,” yet he never even played a game in an Illinois uniform. Saponari has turned himself over to the enemy after winning a national title.

There are still a handful of players from that 2009 title team who will play against Saponari next season – should they decide to forego the NHL. Grizzled 23-year-old junior captain Chris Connolly has that opportunity (if it’s possible for a college player to be “grizzled,” Connolly certainly is). Junior goalie Kieran Millan, junior forward Corey Trivino and a handful of others will also get the chance to see Saponari again.

Those players may be close with Saponari after lacing up their skates alongside him for two seasons, or they may hate him. I am not in a position to make a personal judgment there.

But whether they consider Saponari a friend or a scumbag traitor, every single guy who played with him will be itching to face him again. It’s not just the fans that will draw extra motivation from seeing Saponari in maroon, the players will as well – especially those who were with him through that incredible title season and the comeback to beat Miami.

Losing Saponari doesn’t seem to have hit this year’s BU team too hard yet. While any team would love a player with Saponari’s offensive capabilities, the Terriers are not lacking in talent.

BU might not have a Frozen Four run in them this season, but they do have a nice mix of young talent in Sahir Gill and Charlie Coyle along with veterans like Connolly, David Warsofsky and Joe Pereria, which will make them a competitive team near the top of the Hockey East.

Could Saponari have been the difference that pushed BU to another Beanpot or a conference championship? Unlikely, but it’s possible. Even if that is the case, it’s worth the reward of having a player BU fans can love to hate next season.

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http://www.boston.com/ae/restaurants/gallery/readerburgers/

After fielding plenty of mouth-watering suggestions from our readers, we asked you to tell us which restaurant is your favorite place to grab a burger around Boston. Almost 1,900 readers made their voices heard as a few old standbys got the nod, along with a couple surprises. En route, you answered the question: Who has Boston’s best burger?

Click through to find out which patty is the most beloved burger in Boston.

10. CRAIGIE ON MAIN
This 8-ounce patty is made from grass-fed short rib, brisket, and flap steak, with suet and bone marrow added to compensate for the leanness of the beef. Dehydrated miso lends a concentrated burst of umami. It goes on a house-made bun along with house-made ketchup, cheddar, crispy onions, and watercress. It’s so good it has won a devoted following of people who don’t even bother to gripe about the cost anymore.

853 Main St., Cambridge. 617-497-5511. www.craigieonmain.com. $18.

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Harpers Ferry in Allston Is Closing

A well-known nightclub in Allston that has featured live music for 40 years is getting ready to close its doors.

According to The Boston Herald, Harpers Ferry on Brighton Avenue has lost its lease and will be closing at the end of October, with Halloween being its last day in business. The Herald mentioned that over the past few months, the club had been working on trying to find a way to remain open but ultimately was unable to do so.

Harpers Ferry has been a popular entertainment spot since opening in 1970, featuring local, regional, and national acts, including blues, rock, soul, jazz, and hip-hop bands.

The address for this soon-to-close nightclub in Allston is: Harpers Ferry, 158 Brighton Avenue, Allston, MA, 02134. The phone number is (617) 254-9743. And the website can be found at: http://www.harpersferryboston.com/

For more information on the closing of Harpers Ferry, please go to the Boston Herald link below.

Iconic Allston club Harpers Ferry to close

The post Harpers Ferry is closing appeared first on A Little Bit About a Lot of Things.

Hip to be Square

Davis has everything from barbecue to vegan, French to good-old American diner

By Jeffrey Gantz, Globe Correspondent  |  October 6, 2010

SOMERVILLE — Davis Square has long been a cultural destination. The Somerville Theatre and Johnny D’s offer concerts and films. Spring brings Somerville Open Studios, summer the arts festival ArtBeat, and fall the HONK! Festival, celebrating street bands. It takes place this weekend.

Shops sell everything from vintage clothing and handmade gifts to sewing machines and photography equipment. Then there’s the pleasure of just sitting in the central plaza, with readers, texters, and ice cream eaters ensconced under the honey locust trees. Inevitably, someone with a guitar is singing the lyrics “All gone to look for America.’’ Davis Square is today what Harvard Square once was.

Increasingly, it is also a dining destination. There’s a bustling farmers’ market on Wednesday afternoons. There are chains for those in search of Starbucks and Chipotle, and longtime independent businesses such as Gargoyles on the Square and Diesel Cafe. There’s something for everyone in these blocks, from barbecue to vegan fare. One can find the cuisines of Mexico, Italy, China, India, Japan, and more. Where else can you have breakfast in a classic diner car, lunch at a pizzeria in a bowling alley, and dinner at a Tibetan restaurant? And there are new places to find delicious food opening all the time. The ever-increasing options mean it’s time to check in on Davis Square. Here is a walking tour.

DAVE’S FRESH PASTA One of the square’s big success stories, Dave’s — in this location for 10 years — is packed with (mostly) Italian goodies. The big draw is the handmade pasta, which is cut in any width from capellini to pappardelle. Homemade ravioli are filled with pumpkin, porcini, or lobster. Owner Dave Jick also offers sauces (try smoked tomato cream), prepared meats, fresh fish, cheese, and excellent homemade panforte. Friday afternoon tastings in a room devoted to wine. 81 Holland St., 617-623-0867; www.davesfreshpasta.com

DIESEL CAFE At this spacious retro-chic coffeehouse, the decor includes two red-baize pool tables, a black-and-white photo booth, nods to big oil (Texaco and Mobil), an “ARRET’’ sign (“stop’’ in French), and ancient Smith Corona typewriters. Mostly sandwiches on the menu, many leaning to trendy and healthy. Wi-fi access available by the hour or month; don’t expect to see any typewriters in operation. 257 Elm St., 617-629-8717; www.diesel-cafe.com

McKINNON’S MEAT MARKET McKinnon’s was opened by George McKinnon and Jimmy Kontos 45 years ago. Kantos bought out McKinnon and now works with partner Clementino Palmariello. You’ll find everything from porterhouse and rib-eye to honeycomb tripe, with fresh fish, produce, a deli counter, and pantry items. 239 Elm St., 617-666-0888; www.mckinnonsmeatmarket.com

THE FLATBREAD COMPANY @ SACCO’S BOWL HAVEN Pizza and candlepin bowling are natural companions, and never more so than in this new Flatbread franchise, which moved into Sacco’s Bowl Haven. The two clay wood-fired ovens fit in so nicely, you might think they’d always been there. If you sit at the bar (made from old lanes), under lights fashioned from Muir Glen Organic Tomato Sauce cans, you can watch the 10 lanes while munching on an organic pie (such as “Somerville Community,’’ with mushrooms and caramelized onions) and sampling local brews. “Think Good Thoughts,’’ reads a sign over one of the ovens. Hard not to. 45 Day St., 617-776-0552; www.flatbreadcompany.com

KICKASS CUPCAKES What gives Kickass cupcakes its name has got to be the butter. This bakery, owned by Sara Ross, offers Key lime, green monster, ginger-peach bellini; there’s even a gluten-free selection. A (mostly) dairy counter offers (mostly) local goods: Vermont cheese, Narragansett Creamery ricotta, Shaw Farm milk, European butter, raw sauerkraut from Real Pickles in Greenfield. 378 Highland Ave., 617-628-2877, www.kickasscupcakes.com

REDBONES BARBECUE A popular Davis Square institution since 1987, Redbones has a small bar; an upstairs room with photos of Fats Domino and Lyle Lovett; and Under Bones downstairs, a dim cave that looks as if R. Crumb decorated it in his Mexican period. Wherever you sit, expect lots of company. Lemonade and iced tea come in Mason jars and ribs take center stage. Don’t overlook sandwiches (pulled pork, jerk beef BBQ), or catfingers, corn pudding, and fried okra. 55 Chester St., 617-628-2200; www.redbones.com

WHEN PIGS FLY BAKERY This is one of six locations (others are in Brookline, New Hampshire, and Maine) advertising “Old World artisan breads.’’ Baked fresh daily, they’re here to sample — sourdough, New York rye, six-grain with pumpkin seed (recommended), and Tuscan wheat. 378b Highland Ave., 617-776-0021; www.sendbread.com

JOHNNY D’S This jazz nightclub offers bar food with a hint of New Orleans, as in the fried catfish, and a little bit of everything else, from quesadillas to mussels. At the weekend jazz brunch (at which you’ll see a lot of kids, even books and games) order eggs, the Belgian waffle with candied pecans, or oatmeal. Wash them down with a Bloody Mary or any of eight mimosas while listening to “Bye Bye Blackbird.’’ 17 Holland St., 617-776-2004; www.johnnyds.com

SAGRA An Italian restaurant/sports bar, Sagra has outdoor tables, an open front area, a space divided into a cozy bar with TVs, and more formal dining (no TVs). The menu offers unusual items like vincigrassi, red-wine pasta from le Marche, and Nutella bread pudding. Before 6 p.m., $10 gets you chicken or pasta (try rigatoni with broccoli rabe and sweet Italian sausage) plus a generous soup or salad. 400 Highland Ave., 617-625-4200; www.sagrarestaurant.com

SESSA’S When your cooking project calls for a pizzella iron, pasta machine, or pavesini for your tiramisu, you’ll find that and more in this Italian shop, whose owner, Giancarlo Sessa, used to manage Martignetti’s stores. There’s a dizzying range of pastas (including 2-foot-long squid-ink spaghetti), Italian confections (pandoro, panettone, panforte), fava and lupini beans, chestnut flour, baccala, wild oregano. “We specialize in those hard to find Italian goods,’’ says the website. Pavesini, similar to ladyfingers but better, would certainly qualify. 412-414 Highland Ave., 617-776-6687; www.sessasitalianspecialties.com

FOUNDRY ON ELM Owned by Ken Kelly (Precinct, the Independent in Union Square) and David Flanagan (Brasserie Jo, Temple Bar), this brasserie opened on Labor Day. Beyond the marble bars with multiple TVs are eating areas in vivid red and black. Fare includes poutine, croque monsieur, tuna Nicoise, beef carbonnade. 255 Elm St., 617-628-9999; www.foundryonelm.com

BURREN Named after a rocky expanse in County Clare, the Burren has been a fixture since 1996. Best known for Guinness and live Irish music, the pub offers hearty fare: Guinness beef stew, fish and chips, shepherd’s pie, a full Irish breakfast on weekends. 247 Elm St., 617-776-6896; www.burren.com

MARTSA ON ELM Davis Square’s only Tibetan restaurant is small, with the Eight Auspicious Signs depicted in wooden carvings, a portrait of the Dalai Lama, and a painting of sweet-faced yaks. The Tibetan dumplings (momos) are stuffed with beef or pork or spinach and potatoes. Add cracked-wheat soup, masala mint soda, or Tibetan butter tea (with salt and milk, but it’s mostly butter) and you have an inexpensive meal. Save room for daysil, sweet rice with saffron, nuts, and raisins. 233 Elm St., 617-666-0660.

GARGOYLES ON THE SQUARE Chef Jason Santos braises osso bucco in root beer, offers foie gras with pumpkin ravioli, and makes red-wine ice cream at this high-end restaurant. At the bar, you can sample from the menu. 219 Elm St., 617-776-5300; www.gargoylesrestaurant.com

ROSEBUD DINER This 1941 Worcester Lunch Car #773 has moved beyond diner food. Order meatloaf, pork chops with vinegar peppers, eggs benedict, delectable corned-beef hash. A sign over the bar advertises “Helen’s World Famous Bloody Mary,’’ and when you see the generous shot of vodka Helen DeFrancisco pours into the glass, you’ll know why. The TV might even be tuned to Turner Classics. 381 Summer St., 617-666-6015; www.rosebuddiner.com

PIZZERIA POSTO Wood-fired pizzas and distinctive pastas, such as pappardelle with braised rabbit. Barolo and brunello by the glass can soar to $18. 187 Elm St., 617-625-0600; www.pizzeriaposto.com

Jeffrey Ganz can be reached at jeffrey.gantz2@gmail.com.

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http://www.thrillist.com/links/164442

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