At The Pass with Josephine Oliviero Megwa, Owner/Menu Influencer of Piattini Wine Cafe, 226 Newbury Street Boston, MA

Repost in support of Piattini after the recent building fire...

Originally posted 10/23/2013

I recently attended a small Wine Dinner hosted by Piattini and enjoyed myself immensely.  I will also be attending the next wine dinner featuring "Wines of the World".
 I was so impressed with Owner Josephine Oliviero Megwa, that I wanted to immediately add her to my At The Pass Series.

Tuna tartare

We sat in the beautiful private dining area and chatted like old friends catching up.  Josephine is very down to earth and open.  We discussed family, careers, food, wine, cheese, and life in general. 

As we chat over lunch/dinner, her beautiful staff carried in plate after plate of terrific food and a bottle of Piattini's own Montepulciano d'Abruzzo.  They will soon sell their own Chianti Classico and Pinot Grigio!  The Chianti will be DOC ( Denominazione di Origine Controllata) - Italy's strict regulatory body over the origin and authenticity of regional products).  The Chianti grapes grow in a valley where the soil (or terroir) is unique to the Chianti region (Classico subregion) and gives the grapes their distinct flavor, acidity, and color. 
Piattini has been bottling their own wine since 2004!

Piattini's Montepulciano d'Abruzzo is 100% Montepulciano grapes and sourced from a small producer in the region.
 Regulations require a minimum of 85% Montepulciano with up to 15% of Sangiovese.  It is medium-bodied, deep burgundy, fruit-forward (without being sweet), with aromas of dried cherry and a hint of baking spices.

In keeping with providing personalized, quality products to their clientele, Piattini will launch their own Partana organic olive oil sourced from a Sicilian producer. 
 Expect to see Piatini EVOO next summer!

Photo credit:  Yelp

 Several wine flights are offered daily for your tasting pleasure.

Josephine is the youngest of 10 children (the only one born in the U.S.) and her childhood nickname, she was one of 10 children, was "Piattini", meaning small plates.  Her mother gave her the moniker because she would eat the Antipasto, Primo, Contorno portions of the home-cooked meals prepared by Mrs. Oliviero and skip the secondi.  It was fitting that Josephine named her wine cafe (one of the 9 other family restaurants) in honor of her nickname, as her dream was to serve small plates, wine, and coffee in a little shop.  

Well, 12 years later, Piattini has met and exceeded her expectations!

With a previous life in fashion/retail, at the forefront of what Josephine delivers is beauty and style, from the terracotta and copper tones in the space to the presentation and quality of the food!  The pasta is handmade in-house, the sauces authentic and full of flavor, the salads fresh and bright, and the wine and cheese selection lovely.

Chef at Piattini making housemade pasta

When I inquired about whether there was a particular region of Italy that guides the recipes at Piattini, Josephine informed me that the style of food has several regional and provincial influences with a heavy Central and Southern Italian influence (e.g. Umbria, Veneto, Abruzzo, Campania, etc.)   

The food is the epitome of traditional Italian - simple, high quality ingredients with beautiful results while avoiding elaborate, complicated preparation and presentation in lieu of taste.

We started with a grilled Italian flatbread sandwich I'd never had before - a Piadini.  In Italy, the griddled bread is made with lard.  Unfortunately, this isn't the case in the States, Josephine shares.  

She ordered the veggie piadini (Vegetario) made with zucchini, summer squash, red peppers, Portabello mushroom, and smoke mozzarella.  

I ordered the Manzo piadini.  The soft, chewy bread was filled with juicy, shaved steak, meaty mushrooms, sweet caramelized onion, sharp, melty bleu cheese, and peppery arugula.

The Manzo Piadini

Vegetario Piadini

The Artisinal cheese selection is extensive.  There are 10-12 cheeses rotated at any given time.  A "cheese card" is provided to guests for their selection and a slot is available for entry of the day's special.

We sampled three beautiful cheeses served with house made fig jam, olives, and Iggy's bread:

The Piave, a cow's milk cheese, named after the river Piave in Veneto, Italy.  It is a hard, yellow, with a full-bodied, intense nutty flavor.  Its flavor is known to intensify with age.

The Robiola, a soft cheese made from a unique blend of cow, sheep, and goat's milk.  It can be served fresh (as it is at Piattini) or aged.  It was smooth and creamy with a rich, milky finish.  The Robiola was beautiful when spread on a piece of Iggy's bread with fig jam!

The Sardinian Gold, the night's special is aged 9 months.  It is a hard, aged cheese with a sharp toffee notes. Very beautiful, really rich with moderate sharpness.

The handmade pasta doesn't end at the fettucine!  I thouroughly enjoyed a beautifully dense ravioli dish (Vitello ravioli sage) filled with flavorful, tender ground veal topped with fresh mushrooms and sage bathed in a perfectly thick Marsala wine sauce.

Vitello ravioli sage

The homemade meatballs were filling - not your typical mushy mess - the meatballs at Piattini have bite, are full of substance and flavor.  They are served with a chunky tomato sauce and shredded Parmesan cheese.

Homemade meatballs

 

Ravioli di Zucca Gialla

Photo credit: TableCritic

The Ravioli di Zucca Gialla is a fan favorite at Piattini.  It features tender, sweet butternut squash raviolis in an apple cider, brown sugar, and sage.   
Josephine shared that when they have attempted to remove the dish from the menu for seasonal purposes, most customers were disappointed.  It is now a year round offering.

 The Pollo al Mattone ("chicken cooked under a brick") is prepared using a Statler (bone in breast + wing) chicken breast and it was stellar.  A Springer Mountain Farms free range chicken breast is cooked in its own juices (au jus) and settled over creamy mashed potatoes and sauteed spinach.

Finally, I sampled a lovely seafood entree of seared scallops over a bed of tender butternut squash and sauteed spinach.

For dessert, I was offered, the gluten-free chocolate brownie, served warm with a creamy, rich pumpkin gelato.  I tend to shy away from gluten-free desserts as they often have a strange, crumbly texture.  The gluten-free brownie at Piattini was moist, rich, chocolatey goodness and who wouldn't love a pumpkin gelato!?!

 Josephine and I spoke for hours over phenomenal food and wine/spirits.  It was only days later that I followed up with general questions that are typically part of my chef/owner/industry personnel interviews.  We had such a fabulous time together!

In addition to sharing about the ins and outs of the history and soul behind Piattini, Josephine also share a few fun facts.

The "strangest" thing in the Megwa household's kitchen is Coniglio which is rabbit meat.  I always enjoy asking food industry people this specific question because I usually adore or would love to try the product!  I will certainly try anything...twice!  I fell in love with the tender, dark, juicy meat of rabbit many years ago and along with the family's canned/jarred veggie and herb preserves, I'd dine at their table any day!

I think I may have met my match as far as another person loving NYC as much as I do!  Growing up just one half hour or so outside of Manhattan, "The City" was my absolute first love!  It is and continues to be a part of my soul.  Josephine has a love for one of the premiere local products out of NYC...bagels and other fresh baked goods.  Amongst her favorite places to eat in the United States is Del Posto and Babbo!  This lady knows where to go for good eats you can trust for consistency and agrees there are MANY good places to eat in the city!  

I am personally always interested in knowing what REAL food industry people feel about the food truck movement - those who's opinions about the proverbial "Bricks and Mortar vs. Food Truck" phenomenon which advertisement hungry organizations try to manipulate into a real "battle" truly matter.  I have been pleased over the past year to discover that people who own quality bricks and mortar properties, those who are excited about local Bostonians or people in any city where they are located in the country/world are able to learn about an authentic, novel cuisine are excited about food trucks and their accessibility.  Josephine has joined numerous significant industry masters in her enthusiasm for the masses experiencing "interesting food" and she is " thrilled about the food trucks in our city!"

I anticipated a terrific answer about her desired "last meal on earth".  Josephine's answer spoke volumes about the inspiration behind her entire family's culinary success and the passion behind the work:

" My wish for my last meal would be to have my mother make my favorite dish -stuffed zucchini blossoms with potatoes and string beans...YUM!"

Dining at Piattini is an absolute must-do for all!
Have you dined at Piattini?  Please share your thoughts in the comment section below!

Disclosure:  The majority of the meal in this review were provided at no cost by Piattini.  My views are my own.

Repost from March 2014: At The Pass with Karen Akunowicz, Executive Chef of Myers + Chang, Boston, MA

REPOSTED FROM MARCH 2014

 I have been "at the pass" with Karen, Executive Chef at Myers + Chang, on a number of occasions.  This particular afternoon, we sat down over Japanese green and jasmine hot tea and chat about her culinary and life paths.  Karen is one of those chefs that will remain eternally humble throughout all of her successes.  She has the type of personality that draws people to her.

A favorite dish of mine at Myers + Chang:  Indonesian fried rice!

I've adored Chef Akunowicz and her extreme talent for a couple of years now, ever since attending her "Sexy Summer Salads" cooking class back in 2012.  You can read about the class, here.  Chef hosts a number of different class throughout the year.  I advise you to go to the Myers + Chang website to sign up now as they fill very quickly.  I'd suggest that you sign up for their email list to learn about classes first.  They are held the first Saturday of the month.  Three dates are usually posted.  The already sold out next classes (Mar. 1st, Apr 5th, and May 3rd) is entitled "Three Little Pigs" where Chef will "focus on the most delicious of the farm animals").  Other events are communal dining experiences for just $88 (88 is a lucky Chinese number) where you will be hosted and served by Karen and the spectacular M+C staff, family style.  The last one on the Lunar New Year, featured dishes like:

Thai style clam chowder, sesame cucumbers, Filipino eggrolls using the sous chef's mother’s recipe, stuffed pork loin with shitake mushroom and Asian pear over greens that was sliced and served at the table, long beans (almondine), which are symbolic of longevity for the new year.  Heather is paired wine and beer with all dishes.  "We love doing things to promote community", says Chef Akunowicz.

Chef Karen Akunowicz at What's Your Beef? Event 2013- BCAE.

Chef Akunowicz began her journey into the culinary world in New Jersey, our mutual home state.   She speaks of this immersion as, "not your typical story of growing up cooking with grandma".  Cooking was one many traditional chores in the Akunowicz household growing up.  "It was along the same lines as cleaning the bathroom or raking the leaves.  Cooking wasn't inherent in me then." 

She recalls a pretty funny moment after having graduated high school when, one day, her mom gave her the keys to the car (which she never did) and simply stated, "Don't come back without a job."  That day, she accepted a job as a waitress in one of our hundreds of diners in the State of New Jersey!  The only other industry to even pose as a rivalry to diners would be malls!  

Two Fun Facts: 

1. New Jersey has the most diners in the world and is sometimes referred to as the diner capital of the world.
2. North Jersey has the most shopping malls in one area in the world with seven major shopping malls in a 25 sq. mile radius

Sources: http://www.50states.com/facts/newjerse.htm#.UxSscs61dSk and having been born and      raised there.

So Chef has been working in the food service industry since the tender age of 16 or 17.  She now has spent almost 20 years of her life working in the hospitality industry.

During her college years at University of Massachusetts-Amherst, she spent several summers back in Jersey working at that diner.  During college, she also spent time working at Claudia's Bakery where she began working front of the house then moved into the kitchen where she could be found doing anything from hand-washing dishes to scooping muffin batter into pans, baking cookies, or peeling onions.

After earning degrees in Social Work and Women's Studies, interviewing for jobs in her areas of study proved to be a challenge.   She then accepted a position as a cocktail waitress and worked in a variety of restaurants around Boston where she learned so much about the industry and how kitchens run.

Eventually, she considered applying for a Masters degree in Social Work and a girlfriend at the time, whom she only began cooking at home to impress, inquired, "Why are you applying to grad school when all you you talk about is what you will do when you run your own restaurant."  Karen describes this as an a-ha moment.  After having cooked, what she describes as awful food for her girlfriend at the time, think oversalted puttanesca with tons of un-rinsed olives and capers, she felt she had the drive, passion, and ambition, but looking back, not the skill set.

Chef Akunowicz, quit her job in a restaurant, applied to and matriculated through the Professional Chef's program and Cambridge Culinary School during which time she bartended at Via Matta and spent the next year honing the craft that we all enjoy today at Myers + Changs.  Via Matta is where she first met famed restaurateur Christopher Myers and the rest is solid history.

Chef Akunowicz considers her sister to be one of her greatest inspirations.  "She is a powerhouse.  One of biggest cheerleaders next to our mom.  A mother of two and a PhD.  She is my biggest inspiration and supporter."  About working with Joanne Chang and Christopher Myers, Karen says, "From day one, they have been mentors, friends, and bosses. They push me and inspire me, not only as a chef but as a human, in showing that they really see my potential and want to help me get further. These are people with their names on the door that entrust me to do things right thing everyday.  It inspires me to be that person for other people.  It’s such a gift."

Cooking show and food television are always things I am curious about when interviewing a chef.  Chef Akunowicz had a similar response to this line of questioning that most local celebrity chefs have, in that it is pure entertainment and can be misconstrued, as much of reality tv can be, as REALITY.  The downside, Chef shares, is that "Kids getting out of culinary school today truly believe that they will graduate and immediately become famous.  There are many years of working for twelve dollars per hour, if you're lucky, as a linecook."  Things are not instantaneous.  This goes for every industry.

Balancing life and love and career can be challenging for any professional man or woman.  I love the way Karen and her fiancee LJ are handling making balance work for them both.  Every Sunday, they go our to a restaurant, toast with champagne to their engagement, and get to working on the next set of plans.  Most of these Sundays are at Barbara Lynch's The Butcher Shop where the staff are fully ivested and involved in the planning.  Their band designer is Laura Preshong on Tremont Street and Karen speaks very highly of her as well.  One of he latest wedding planning faux pas was, after writing all of their invitations complete with a specially made stamp by Karen's mother, the price of stamps changed the very next day.  Karen, and imagine LJ as well, took it all in stride.  The harshest thing Karen had to say about the situation is, "I had to put tacky ass 3 cents stamps on my wedding invitation!  Only me!" 

When digging deeper on balance in life, Karen shared something so profound, I cannot NOT share it on this post:  "Balance in life is a goal.  I know it will never be perfect, but I love my career and it gives me so much joy.  People say that when you’re on your death bed, you wont worry about how many hours you've worked.  And to that I say, but I will be proud of what I’ve done.  I will know that I was successful.  Me, a girl from Kearny, New Jersey, who with the support of my loved ones, became successful in this industry."

To that, I say:  More power to you Chef!  I feel you are one of the most talented chefs I've had the pleasure of getting to know and super sweet to boot!  She gives of her time and talent and has recently been invited to represent Massachusetts in D.C for the Share Our Stregnth/No Kid Hungry campaign gala...that's just how she rolls!

Congratulations a million times to you and LJ on your May nuptials!

After our interview, Karen prepared a few newer items from the lunch menu for me at the chef's bar (my favorite spot in restaurant)!  Bring on the sexy salads!

Kale and shaved persimmon salad with semi-firm tofu, shaved fennel, with Korean chili vinaigrette

The kale salad was an amazing combination of flavors.  The base being the hearty kale adding texture and intense flavor combined with the sweet, acidity of the persimmons adding its own tender, fibrous textures.  Given, the Korean chili vinaigrette and smooth, rich tofu cubes, this salad transports me into the middle of August with a chilly yuzu-based cocktail in hand, basking in the sun.

Another beautiful salad du jour:  The roasted Brussels sprouts sweet and sour dish.  Beautiful, tiny heads of Brussels sprouts are tossed in a tangy sweet and sour sauce with pickled onion for acidity and black sesame seeds adding lovely texture to each bite.

Sweet and sour Brussels sprouts

My final tasting before running off to work myself was a smoky, wok-prepped kimchee quinoa bokkeumbap, a Korean dish typically served with rice.  Karen's was tossed with Brussels sprouts, Bulgoki beef, pistachio nuts, and edamame.

Kimchee bokkeumbap

 Head over to Myers + Chang and sample some of the goods.

Thanks to Chef Karen Akunowicz for her time and sharing her talent with us all!

Disclosure:  This meal was provided at no cost.  All thoughts and opinions are my own.

At The Pass with Chef Carey Dobies, Executive Chef of the Newly Opened Savvor Restaurant & Lounge, Boston, MA

 

Courtesy of Savvor's FB page.

The anticipation for the opening of Savvor Restaurant & Lounge in the space where District Lounge once resided in the Leather District was great!  Ever since hearing through the grapevine from one of my favorite Boston bartenders, Jill Caron (Savvor's resident drink slinger), that the cuisine would be Caribbean/Gulf Coast Southern focused, I was intrigued.  The neighborhood could certainly use a fresh idea.  There are even rumors of a future 'speak easy' style space which when mentioned, causes owner Eddie to chuckle a bit (hmmm?).  I'll keep ya posted!

I interviewed Executive Chef Carey Dobies just before a private Super Bowl party that I was invited to hosted by owner Eddy Firmin, former co-owner of the now closed Blue Wave Restaurant & Lounge, one week prior to their soft opening.  We enjoyed a few bar bites, but the soft opening is what I most anticipated...and my expectations were thoroughly met and exceeded.

Chef Dobies showing off a 20+ ounce 60 day dry aged ribeye steak that I ordered!

Chef Carey Dobies is a pragmatic chef with an intriguingly creative palate.  He says of his palate: 

"I feel like my palate is much more sensitive to salinity. If that's such a thing. I can tell when it's just right.

I'm also a big fan of astringency."

After a few minutes of chatting and touring the kitchen and prep space, I wanted to hit the town with him and just eat. The two dishes he is most proud of on the menu? 

"It's a toss up between my shrimp and grits or the Quail and Waffles. The shrimp are head-on with a leek mousse injected into the brains. And, the grits are from Anson mills. Both can be out of peoples comfort zones especially if you don't like to see faces on your food or if you've grown up eating instant grits. The Quail and waffles, simply because of the quail. I love quail. I love Blueberries and Quail. I love waffles. I love chicken and waffles. Why not all of them together? Same concept, different approach. 

I do wish people would just tear into the quail like fried chicken. That's the fun juxtaposition of that dish. Quail is thought to be elegant, served with dainty sides, and fruit- centric, heavily reduced sauces...

Just jump in there! Tear it up with your hands! It's a little, delicious bird, enjoy it with some waffles! No need for a fork and knife..."

 

Chef Dobies' idea of a good meal includes some of the sexiest places in the Northeast where I have also personally enjoyed a meal or two--- Martin Picard's Au Pied de Cochon in Montreal, Quebec where I fell in love with the foie gras poutine featured on my "Battle of the Poutine-Montreal Edition" and the pied de cochon (of course), Belly Wine Bar in Cambridge, Mass, where Robert Grant has served up amazing dishes featuring offal as well as great house made sausage and charcuterie, and Toro in Boston’s South End - Chefs Bissonette and Oringer's always packed, outstanding tapas bar with amazing eats.

In fact, Chef Dobies was inspired by Chef Robert Grant's charcuterie skills when they worked together at The Blue Room.  During our interview, he shared his latest creation - hickory smoked, un-aged duck ham!  

It cut like butter and tastes like heaven.

The duck ham is now featured on Savvor's menu under "The Larder" section.

We began out interview with a tour of the kitchen.  Everyone in the kitchen will learn and prep all dishes.  It's a smart move to keep some reciprocity in a business where staff can be so transient.  Laura, a sorely underutilized kitchen talent from her previous post will be primarily responsible for hot appetizers, stocks, soups, sauces, and purees...the life's blood of the kitchen.

One soup that absolutely blew me away with its punch of flavor and heartiness was the Roasted Garlic Soup with catfish, mussels, and fingerling potatoes.

Roasted Garlic Soup with catfish, mussels, and fingerling potatoes.

 The roasted garlic soup was simply terrific.  It was everything a soup should be, full of great, fresh ingredients, creamy and rich with perfect seasoning.  I am not particularly a fan of catfish, but it was a complete afterthought.


The New England Style Gumbo, though a wonderful idea in theory, was poorly executed with undercooked rice and over cooked pulled chicken.  Chef expressed that the funky hybrid rice used (Charleston gold x Basmati) can be temperamental.  It is milled and sent directly to him from Ansol Mills.
 I am looking forward to giving it another chance.  

New England style gumbo- Clams, Pulled chicken, Morcilla (blood sausage AKA boudin noir), Okra, Hybrid rice

 The idea for even creating a bold New England-style gumbo that was presented more like a deconstructed gumbo verses a classic roux-infused mixture, speaks to the culinary character of Chef Dobies - an Ohio native raised in Florida and having spent some of his adult, professional life in New Orleans.  His early life boasted of his grandmother's Polish cooking. 
He now brings high and lowlands to your palate throughout his menu.  A chef who grew up eating perogies, rice and beans and empanadas as much as he barbequed with his dad and made homemade apple pie with brown butter ice cream (at only 13 year of age) is bound to bring it in the kitchen!

He recalls one of his all time favorite meals consisting of
seared pompano with Tasso ham, lobster butter and lobster consume, which he cannot cant eat anymore because he has since developed a shellfish allergy.  He says he will never forget it and it's the reason why, even though he can no longer taste these dishes in the kitchen, but can still execute. 
Case in point:

Giant prawns and creamy grits.  The heads were filled with whipped liver mouse and roasted leeks.  SO GOOD!

  
We move on down the winding stairs to the prep kitchen.  The space is huge and outfitted with what looks like a brick barbeque gill and all.  Everything is spiced to perfection at Savvor.  
Chef Dobies is pretty anal about his spices and their organization in the kitchen.  The one and one half walk-ins where beautiful meat is dry aging is the same.  The double ribeyes are bag aired for five weeks and air aged for three weeks.

There are several lovely dishes that were presented at the soft opening's full menu hour that has endured the past month.  They live amongst many other tasty treats.  

The Crispy Pig's Skin Cracklin served with dried pear mostarda is one and the out of this world Crawfish Hushpuppies served with spicy hollandaise for dipping!  the hushpuppies are crisp spheres with soft, moist, buttery warm centers filled with tender morsels of crawfish.

Crawfish hushpuppies with spicy hollandaise dipping sauce.

The Bay Scallop Crudo was not only beautiful in presentation, but a refreshing few bites on the palate as well. 

Bay scallop crudo served in a scallop shell with green papaya, pickled mango, and shaved celery stalk and greens

Chef will take full advantage of the fresh seafood New England has to offer.  After moving to NYC to attend the Culinary Institute of America, he moved on to New Orleans to complete an externship at at GW Fins, a 300 seat, old warehouse turned seafood mecca of restaurants in the French Quarter.  At GW Fins, chef prepared seafood which was butchered daily by the in-house fish monger.  Once he moved to Boston to pursue his career, he worked with greats like Michael Schlow (Tico, Alta Strada, Cavatina, etc.) and Todd Winer (The Met Bar(s) and Soon to open Pastoral).

Scallop Crudo

Other light seafood bites include oysters which you can order on the half shell with a refreshing cucumber mignonette and fresh horseradish or have fried to perfection and served with an earthy celery remoulade.

Chef Dobies seems obsessed with on over-the-top (in size) meat items and I am not complaining.

  The "Giant Chicharron" is a prime example next to the massive 20+ ounce, bone-in, double ribeye steak which he has since reduced.

One Giant Chicharron, fried garlic, beer, bourbon glaze with grilled tortillas and pikliz

The double, bone-in ribeye was shared with about three other people and I still had enough for lunch the next day.  It was cooked to a perfect medium rare over stewed greens, red eye gravy, and black-eyed pea ragout.

Ribeye served over stewed greens, black-eyed pea ragout, red eye gravy with garlicky cheddar biscuits

The only thing that missed the mark were the cheddar biscuits which were way too overdone.  It was mentioned to one of the cooks and on my next visit to Savvor, I could not as for more perfect buttery, soft biscuits.

Chef Dobies is open to constructive criticism.  I missed the hard opening due to an event I attended in Brooklyn, but when asked about constructive feedback received after opening night, he stated,  

"Yes I did. This is why I like working with Eddy and Courtney. They both have great palates, and they offer honest criticism. I readily accept any if it's going to help grow our menu and our business." 

He went on to say, 

"I'm very optimistic because of the first night. Lots of people came in and enjoyed the food, and the responses I received when I was dropping off the two dishes was great. Some people weren't feeling it because they expected burgers, or chicken fingers. This isn't that place."  

And I am certainly glad that it isn't.  We have enough of those places!

If you're looking for another burger joint, Savvor may not satisfy your desires, but if you are in search of a little oasis of culinary nirvana slightly off the beaten path, this just might be your new favorite hangout.  

Some of Chef's inspiration in print comes from cookbooks such as, 

"Harvest to Heat" by Darryl Estrine, et. al

"The Encyclopedia of Cajun and Creole Cuisine"

"Au Pied de Cochon" by Martin Picard & Anthony Bourdain

and

"Smoke and Pickles" by Edward Lee

In life, he says his inspirations include,

"My late grandmother, and my late grandfather. They never got to see me get this far. I wish they could have."

I'm certain that his two sons, who reside in Western Massachusetts also serve as inspirations.  His time spent with them includes lots of playing and eating pancakes at IHOP! Can't beat that!

Consider that one of the newer menu items includes an absolutely delicious Yaka Mein...a delicious bowl of quality ingredients and bold flavors that perhaps serves as a nod to the neighboring hood to which it is prepared.  

If nothing else, it certainly speaks significantly to the mind and heart of the chef as he is just as interested in Southern/Caribbean style food as he is Asian cuisine.

  When asked about his favorite type of cuisine (ethnic or technique-wise) to prepare and/or eat, Chef Dobies answered with an enthusiastic,  

" I really love Japanese.  The preparations are very rustic, but require a lot of finesse to get just right.  Take a look at all of the cool shit they do in Izakayas nowadays!  However, at 2 a.m. falafel or schwarma is better than sex."  

Ummm, so, I need to follow-up with chef on where he goes for falafel and schwarma...I'm on the case peeps!

Wondering if people would consider his Yaka Mein part of the 'growing trend', being that following trends are not his priority,Chef Dobies offered,

"You may say that the "Yakamein" is contrary to that, but I've really been thinking about that for months. Even before it seemed like ramen was this HUGE thing. I just like to cook what i think is good." 

Yaka Mein:  lo mein noodles, oxtail, tasso ham, 5:10 egg, bean sprouts, green onion, Old Bay seasoning, slurping patrons!

I imagine that to create a menu like this, you must spend the majority of your time pondering upon of creating your next great dish.  When not spending quality time with his children or lovely girlfriend (a Pastry chef for famed Flour Bakery), chef describes his go to meal after a long day as, " For real? Golden Grahams with lots of milk and a beer or an entire pint of peanut butter cup Ben & Jerry's ice cream."

Speaking of sweets, Savvor will eventually develop a fantastic desserts menu with great minds in the kitchen like Abbey from Centre Street Sanctuary in Jamaica Plain.  Savvor also acquired an amazing chef trained in fine dining, Nick, hailing from the same location. I am just as excited about the team that has been formed as I am the food coming out of the kitchen and the out of this world bourbon selection and cocktails created by Jill Caron!

One of my favorites thus far, with Jill knowing my bitter-prone palate pretty well, was the Cynar Sour with Angostura bitters polka dots.

 A bonus sent out on my last visit was the off menu charcuterie plate with pickled cucumber slices, okra, mussels, duck ham, and prosciutto.

Charcuterie plate

When I brought up price points versus quality in light of trendy food, Chef Dobies openly shared his opinion:

  

"I'm looking forward to when minimalistic plating and break your wallet dining begins to die. You can eat so well for so cheap, and I feel like it's an affront to a guest to make them pay $38 for a dish that only cost $7 to produce. I remember eating a tuna dish that was literally a lightly pickled cucumber, with micro greens, and tuna tartare. It cost $21! Pomp and circumstance has its place, but not in this economic climate. Feed people well and they'll come back. "

The kitchen and overall, the staff, takes great consideration of the feedback received from guests.  The menu is continually being tweaked  and guests are more than welcome to openly share their thoughts, so don't be shy.
 
It has been an extreme pleasure getting to know the folks at Savvor and experiencing the great hospitality, food, and cocktails.  I can't wait to see what the future holds for the team and will be cheering them on every step of the way!

Disclosure: A portion of these meals was provided at no cost.  The opinions above, however, are my own.