Visitors to the Mayflower II and the Rock never had far to go for a souvenir of their visit. Now – pending the acquisition of the necessary permits and renovations – they’ll be able to get a beer, too.
The Parson family has operated a business on Water Street, across from the Mayflower, since the end of World War I in 1918.
It was a Friday night at 11:30 and, apart from staff and a few stalwarts dancing upstairs, the place was nearly empty. But asked about his plan to stay open for breakfast until 3 a.m., Bert’s Landing owner John McKeon was more than optimistic.
There are other, more reasonable ways to approach the Rye Tavern, but for our purposes taking Old Sandwich Road off Beaver Dam Road was perfect.
The restaurant was, after all, trying to recreate the feel of Prohibition, when subterranean speakeasies and remote roadhouses were the last refuge for the alcoholically inclined.
Rick Milmore is no stranger to hard work – of every kind imaginable.
He grew up in the Cambridge projects and completed his undergraduate degree in history at Boston State College, before it became UMass, with plans to teach.
Milmore graduated in 1974, however, when teaching jobs were scarce. So, he moved on to complete another degree – this time at Trades for Auto Mechanics – and attended Sylvania Tech for basic electrician certification, and passed the test.
Locavores – people who eat food produced in the region where they live – are growing in number. And there’s plenty to like about the Locavore lifestyle. Shorter shipping distances mean less environmental impact, and food quality is usually better too. Fruit or vegetables that have to be transported hundreds or thousands of miles are often selected and grown for their sturdiness and appearance, not their taste. And who doesn’t want to support their local economy and farmers? You don’t need to be dogmatic about locally grown food, either, to enjoy taking steps in that direction.
With the growing popularity of wine, restaurants have greatly expanded their wine offerings over the last decade. They are increasingly deriving more of their revenue and profits from wine, by the bottle and by the glass. Here are some insights wine lovers might find helpful in restaurants.
The benefits of eating organic are myriad. Supporting organic farming means soil is healthier, farm workers are safer, and the consumer gets food that isn’t contaminated with pesticide residues.
When the Mayflower made its journey to the new world, it took a relatively direct route.
For Karl Heine’s new downtown restaurant, the New World Tavern, the route was a bit more circuitous, passing Tibet (the Namaste restaurant), China (Shangri-la), and the most culinary island of India (The Guru Grille).
Patrizia’s Italy Trattoria in Village Landing is about to get a little breathing room. The Zoning Board of Appeals gave the go-ahead, last week, for the restaurant to expand by 400 square feet. Plans include a new vestibule and entrance to the left of the outdoor patio, so patrons can wait more comfortably.
Plymouth Chapter 163, Order of the Eastern Star, will sell lobster roll lunches for $10 or chicken salad sandwich lunches for $8 (includes chips and a brownie) from 11 a.m. to 1 p.m. Friday, July 15, at the Masonic Lodge, at 116 South Meadow Road.
