Friday, April 5, 2013
Sierra's Mexican restaurant in Sudbury is shuttered; reports are that Serafina in Concord is also closed.
UPDATE 6:21 p.m. Following up on a tip from a reader, Patch has confirmed that Sierra's, the popular Mexican restaurant in Sudbury, is closed. The shutters were closed and the front door papered over when a Patch reporter stopped by Friday evening. Owner and Acton resident Sam Cannarozzi, who also is said to have closed Serafina Ristorante in Concord, did not return a call seeking comment. Both the Sudbury Police Department and the Sudbury Board of Selectmen were unaware of the closing of Sierra's. “Sam is a nice guy,” said Mary McCormack of the Sudbury Selectmen’s office. “It’s sad.” According to business-bankruptcies.com, Sierra's filed a Chapter 7 Voluntary Petition on April 4. A meeting of creditors is scheduled on May 14 at Worcester …
Tuesday, March 12, 2013
Concord chef is one of 100 chefs nominated for ‘FOOD & WINE’ magazine’s ‘The People’s Best New Chef’ for 2013. And we'll tell you how you can vote for her now.
Exciting news from the Concord foodie front: Chef Carolyn Johnson, who heads the kitchen at 80 Thoreau, is one of 10 New England chefs—and 100 across the country—nominated for FOOD & WINE magazine’s “The People’s Best New Chef” for 2013. Now that she’s received the nomination, her fate is in the hands of “The People,” as the public can vote for their favorite chef online. The voting commenced at 10 a.m. yesterday and runs through next Monday, March 18. You can vote here, on the FOOD & WINE website. Johnson’s cooking is often described as “rustic and refined.” She, along with 80 Thoreau, have received a smattering of regional recognitions since the restaurant opened less than two years ago. Recently, 80 Thoreau sought to further elevate …
Friday, January 25, 2013
Not yet two years old, the progressive Concord eatery is pushing itself to elevate the dining experience with the introduction of a chef’s tasting menu.
With it’s location above a commuter rail station, 80 Thoreau has a direct connection to Hub, but easy access to public transportation isn’t the only commonality between this suburban restaurant and a more city-style dining experience. Not yet two years old, the progressive Concord eatery is pushing itself to elevate the dining experience with the introduction of a chef’s tasting menu. Each Thursday, Friday and Saturday, for two seatings each night, a small number of diners can enjoy a one-of-a-kind, five-course meal created and introduced by chef Carolyn Johnson. The tasting menu debuted about two months ago, and the restaurant expects to offer it in perpetuity. “It’s been great that most of our guests that come in are friends of the …
Friday, May 4, 2012
Our Best of Patch Readers’ Choice winners.
If you’re looking to treat your mother, mom or mommy this Mother’s Day, you have at least four great options right here in Concord, according to our readers. Concord’s Colonial Inn and Serafina Ristorante tied in this week’s poll, making them co-winners of our Best of Patch Readers’ Choice contest for best place to go for Mother’s Day brunch. You can compare the winners’ brunch menus by clicking on the following links: Concord’s Colonial Inn and Serafina Ristorante. Burlington’s Cafe Escadrille and Lexington’s Lexx also received multiple votes. Be sure to review the brunch options yourself on our Patch Places page. We're doing a poll on the Best Staycations in and around Concord next week. Want to nominate a place that should be included …
Thursday, May 19, 2011
The best chefs, as selected by our readers.
This week, Patch Picks takes a look at some of the best chefs in Concord, as selected by Concord Patch readers. Patch reader Jane Manilynch describes Johnson as a chef inspired by French cuisine, but one also in tune with Italian cooking. “Not only has she created a spring menu to die for, she uses local spring ingredients such as nettles, fava beans, Concord asparagus, rhubarb, etc. I can't wait for her summer choices,” she wrote. “The food is cooked perfectly and she lets the natural flavors of the food speak for themselves.” Also receiving reader votes: