Restaurants
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Written by Jessica Houghton
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April 01, 2010 |
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 Mojo’s Barbeque Grill and Tavern
95 Brewery Lane
Portsmouth, NH
603-436-6656
www.mojosbbqshack.com
Checkout Mojo’s Barbeque Grill and Tavern at their NEW location at 95 Brewery Lane in Portsmouth, formally the Brewery Lane Tavern. Mojo’s Barbeque Grill and Tavern is bigger and better than ever with a large sit down dining room, a full service lounge, take out and plenty of parking.
Mojo’s Barbeque Grill and Tavern is a neighborhood kind of place cooking up authentic southern BBQ. Created by two regular guys passionate about food in general and BBQ in particular. Cooking up pulled pork, ribs, beef brisket, and wings. All sides are homemade like there famous beans, mom’s potato salad, cole slaw, mac n cheese, and dirty rice. Also offered are chicken as well as soups, salads, specialty sandwiches, 8 ounce Angus burgers, wings and more.
Mojo's has been featured on The Phantom Gourmet as a Hidden Jewel and recently awarded the “Best BBQ in the Seacoast” from Taste Magazine.
Mojo’s Barbeque Grill and Tavern is open daily at 11am serving lunch and dinner – and offers a Late Night Pub Grub Menu for your munchies! Stop in to watch your favorite sporting events on any of the 20 flat screens in the lounge and dinning room. Mojo's also offers full service catering for any event, big or small!
CLICK HERE for 50% OFF Gift Certificates to Mojo’s Barbeque Grill and Tavern!
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Last Updated on April 01, 2010 |
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Written by Taste Magazine
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April 01, 2010 |
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Your votes are in! Congratulations to The Black Trumpet in Portsmouth, NH
- #1 for April 2010!
1. The Black Trumpet, Portsmouth, NH
2. The Green Monkey, Portsmouth, NH
3. The Library, Portsmouth, NH
4. Jumpin' Jays, Portsmouth, NH
5. Café Mediterraneo, Portsmouth, NH
6. Ristorante Massimo, Portsmouth, NH
7. Radici, Portsmouth, NH
8. The Portsmouth Brewery, Portsmouth, NH
9. Cava, Portsmouth, NH
10. Four, Portsmouth, NH
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Last Updated on April 01, 2010 |
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Written by Crystal Ward Kent
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March 30, 2010 |
Tavern & Café Momo Photographs by Jack Bingham Studio/Tim Sullivan
Einstein’s photographs by Jeremy Heflin
Bontá Photographs by Tony Scarpetta Photography
 Tucked away in the historic town of Exeter, New Hampshire, is the Tavern at River’s Edge at 163 Water Street. The restaurant is located downstairs, with the space divided into a small pub and a more formal dining room. The dining room is elegant and intimate, with brick walls and tasteful partitions defining the space. The lighting is soft, and complements the earth tones of the linens and decor.
“We’ve been serving the community for over a decade,” says owner Jeff Roth. “I think the locals like us because it’s a friendly atmosphere—you see a lot of people you know here—and the food is good. My chef, Keith Cowan, is the best. He’s the reason we are so successful.”
Ask the regulars about their favorite dishes, and certain items are named again and again. Among them are the Tavern Flour Nachos, which are made using a soft flour tortilla versus the traditional crunchy tortilla. Choose from chicken, beef, or veggie, each piled with loads of cheese and salsa. Also popular, and perfect for winter, is the Sweet Potato Pumpkin Bisque, reminiscent of pumpkin pie, fragrant with the scents of ginger and cinnamon, and sweet with brown sugar.
Among the popular entrees are the Creamy Lobster Risotto, which features al dente risotto in fresh lobster stock, finished with shredded asiago cheese and truffle oil, and the filet mignon, which Roth swears he can’t take off the menu. “People would riot!” he laughs. “It’s a perfect piece of meat—tender and flavorful, and the way it’s prepared makes it a best seller.” It is a 10-ounce center cut, finished with a veal glaze and smothered with sautéed mushrooms, and served with bleu cheese mashed potatoes. Other favorites include the rack of lamb and the  Shrimp-Stuffed Haddock in Lobster Sauce. Casual fare is also available, and includes pizza, burgers, wings, soups, hearty salads, and more. But whatever you choose, be sure to save room for dessert.
Among the temptations are flavored crème brûlée, including Bailey’s Irish Cream, coconut, and pumpkin, in season, and Chocolate Molten Lava cake, which has a decadent warm liquid chocolate center, and is served with homemade cinnamon ice cream. However, by far, the pièce de résistance has to be Roth’s version of tiramisu, which even Chef Cowan says is “beyond compare.” When asked the secret, Roth says, “Lots of alcohol!” It is made from scratch using the soft version of lady fingers, which more easily soak up that delightful blend of espresso, Kahlua and amaretto. Add the layers of marscapone and grated chocolate, and you have a sublime confection. “I think the real secret of the tiramisu is that it’s made with love and care,” says Roth. “And that’s how we make everything. I have a lot of customers who are regulars and they are like family to me. Here at the restaurant, we take care of our family; it’s as simple as that.”
Roth and his crew are very involved with their community. In the fall, the entire staff participated in the Susan G. Komen Breast Cancer Walk, as they have for years, and afterward, the Tavern hosted lunch for all participants. It’s that kind of caring that has the seats filled with all types of guests, from couples to families, enjoying a night out among friends.
For more information on the Tavern at River’s Edge, call (603) 772-7393 or visit www.taveranatriversedge.com. Hours are 3 p.m. to 10:00 p.m., with lighter fare available the entire time, but main entrees only served from 5:30 to 9 p.m. Monday through Friday, and 5 p.m. to 9 p.m. on Saturday.
Tucked up in the small town of Berwick, Maine is a gem of a restaurant called Einstein’s. The owner, Steve Einstein, is well known on the Seacoast, having been the proprietor of the well-loved Einstein’s Deli in Ogunquit, Maine, for many years. After a short break, he has resurfaced with a new establishment that offers everything diners loved about the deli, along with higher end menu options.
 Einstein’s is located right downtown, on the second floor of the old Oddfellows Building. (There is an elevator). The restaurant is cozy, with warm red brick walls, tables and chairs in a lovely green, and local artwork on display. Seating only 47, it is already a hit with the locals, who come in regularly both for lunch and dinner, and to banter with the staff. The prices are incredibly reasonable, as Einstein is well aware of the small town economy, yet the portions are plentiful.
“We knew our initial challenge was to get folks in the door,” says Einstein. “Once we did that, we thought the quality of the food would bring them back, and it has. People also feel at home here. The restaurant is part of the neighborhood; the servers are friendly. We know folks by name. It’s that kind of place.”
Einstein’s menu is diverse, truly offering something for everyone, from pizzas, burgers, soups, and salads, to their outstanding deli, to hearty meals. The appetizer selection is also varied, letting guests choose from House-Made Crispy Chicken Fingers to Spinach Artichoke Dip. Although by far the favorites are their Guinness Steamed Mussels and Calamari a la Pesto. The mussels are steamed in a robust broth of bacon, golden corn, shallots, Guinness, tomato and butter, and served with focaccia bread. The calamari is crispy fried, tossed in the house pesto, and served with homemade marinara sauce.
The deli sandwiches feature tried and true favorites such as corned beef, pastrami, Reubens, and turkey clubs, but there are also some twists such as the Donny Don’t, a creation of grilled roast beef, melted Swiss, and thinly sliced Bermuda onion with Russian dressing on pumpernickel bread, and the Cosmopolitan, with sliced turkey, Swiss cheese, and roasted red peppers with Russian dressing on a seeded rye bread. This winter, Einstein is offering more sandwich mix and match choices, plus soup and sandwich combos.
Dinner brings the real surprise with offerings such as the tagliatelle, featuring a house-made pasta served with butter, salt, pepper, grated parmesan cheese, and a side of focaccia bread. It’s a beautifully simple dish that packs incredible taste and has a devout following. Also drawing raves is the Chicken Serrano and the Yankee Pot Roast. “These will never leave the menu,” smiles Einstein. “They are incredibly popular. The Chicken Serrano has been a favorite since we opened. It’s our best seller. The dish features a tender, all-natural chicken breast pounded thin and pan-seared. It’s topped with Serrano ham, and served with a Madeira reduction, creamy risotto, and broccoli.”
 The Yankee Pot Roast is that classic New England dish, but taken to another level as the beef is stewed in red wine, giving it a touch of sweetness. The roast is served with tomatoes, onions, carrots, plus smashed red potatoes and broccoli. “This is a dish I borrowed from Richard Perkins, founder of Clay Hill Farm,” says Einstein. “You just get such great flavors with the blend of the sauce, the vegetables, and the red wine. Plus, it’s affordable, filling—the complete meal.”
Diners should definitely leave room for dessert as Einstein’s has some unique and tasty offerings. Guests of all ages love the Profiterole, a classic cream puff pastry filled with coffee ice cream, and topped with whipped cream and a thick chocolate sauce. All the ingredients are made in house, even the ice cream, which takes the dessert to a new dimension. “Everyone loves this dessert,” says Einstein. “It’s so simple, yet there’s something about the surprise of getting through the puff to the ice cream, then having all these sweet flavors mix together.”
Also recommended is the Ricotta Pie, a tall slice of cheesecake filled with almonds and rum-soaked raisins, within a marsala-infused crust, and topped with a clementine glaze.
Einstein’s is located at 6 Sullivan Square, Berwick, ME, and the hours are Monday–Thursday, lunch noon to 2:00 p.m., and dinner 4:00 p.m. to 8:30 p.m., Friday and Saturday, noon to 10:00 p.m. Closed Sunday and Monday. To learn more, visit www.einsteinsrestaurant.com, or call (207) 715-0120.
In Hampton, at 287 Exeter Road, is Bontá, a revelation in outstanding fine dining. Attractively landscaped, and on a quiet stretch of road, Bontá brings to mind a Tuscan villa. The dining room offers Old World charm, but with modern accents. A massive central stone fireplace casts an inviting glow, which is echoed by beautiful stained glass  lanterns positioned along deep gold walls. The tables are set with classic linen and candles, and the mood manages to be both convivial and private. A major part of the restaurant’s ambiance is due to the warm welcome and perfect attention of Bob Phair, host and manager.
“We want to be a place for that special night out,” says Phair. “We feel like people are discovering us again, and we already have the same guests returning as often as three nights a week. Much of the credit has to go to our Chef, Matt Holland, and our Pastry Chef, Andy Rose. Both are young chefs, but very well trained—coming from the Balsams and the Mount Washington Hotel. They are innovative and passionate about what they do.”
Bontá began as a fine dining restaurant a few years ago, but was later sold. The second owners attempted to change the theme, and the restaurant foundered. The original owners bought the restaurant back, and after consulting with Stephen James and John Tinios of the Galley Hatch, a rejuvenated Bontá emerged. The restaurant offers a wide array of unique delicacies, plus many dishes with Mediterranean themes. While certain classics have developed keen followings, the adventuresome Chef Holland has also intrigued diners with wild boar, octopus, and seasonal dishes such as fiddlehead ferns. Holland and the restaurant staff have a strong commitment to using only the freshest ingredients, with everything brought in fresh daily. In fact, Phair notes that because Holland will only serve items in season, even tremendously popular dishes such as the calamari disappear once ingredients are not available fresh.
Among the signature appetizers are the Baked Oysters Rockefeller, a classic dish with Holland’s own twist, as he adds Hollandaise sauce and baby greens. Also delectable is the Grilled Eggplant Involtini, featuring eggplant, Parma ham, roasted asparagus, and a Marsala Sabayon. For the pasta course, the Buttercup Squash Ravioli, with mascarpone ricotta filling, toasted pumpkin seeds, and sage butter, is not to be missed.
 The entrees offer a delicate dilemma as there are many tempting choices. One of the best sellers is the Grilled Brandt Beef Rib Eye, which is prime aged beef, served with cauliflower potato puree, roasted baby squash, a grilled onion salad, and a red wine sauce. The Roasted Haddock debuted as a special, but quickly returned as a regular menu item given the ovations it received. The haddock is served with a lemon caper remoulade, a candied pine nut and citrus pilaf, asparagus, and a lobster sauce.
“We also have folks in here night after night asking for our Veal Tenderloin Saltimboca,” says Phair. “It’s not like the traditional saltimboca because it uses a tenderloin of veal. It’s butterflied, and then Matt adds fontina cheese and Italian ham. He rolls these items together, bakes the dish, then slices it into cubes so you have wonderful layers of flavor. We serve it with gorgonzola potato coins, which are pan fried.”
Bonta makes their own breads daily, as well as all their desserts. Perfect for the season are the Warm Cranberry Shortcake, a melt-in-your mouth blend of tart and sweet, combining Diplomat cream, vanilla Chantilly, and sugar drop biscuit, and the Pumpkin Roulade, with vanilla cream cheese filling, maple glaze and spiced gelato. Phair’s personal favorite, and it’s a choice shared by many guests, is the Bontá Brownie Trio Sundae, a presentation of three homemade brownies with different toppings, and paired with three different sorbets.
Bontá is open Tuesday through Saturday from 5 p.m. on. For more information, call (603) 929-7972, or visit www.bonta.net.
 Head west to Manchester, New Hampshire, for a taste of the exotic. Café Momo, at 106 Hanover Street, offers the cuisine of Nepal—as well as some of the finest vegetarian cooking around. The owner and one of the chefs, Bhola Pandey, was new to the restaurant business prior to opening Café Momo. Pandey’s background is in nutrition, and he had a vision of creating a place where truly healthy food was prepared. “I want to cook food that helps people eat well and be well,” he says. “I guess my thought was ‘start with the village, and change the country.’ I offer food that is good for everyone.”
Although Café Momo’s roots are in Nepali cuisine, Pandey has changed some of the cooking styles and times to make the food more restaurant friendly. He has also added aspects of other cuisines, such as the olive oil of the Mediterranean and the stir fry technique of Chinese, with unique results.
Café Momo already has a loyal following, and when asked what draws them in, Pandey replies, “I don’t know exactly. All I can say is we love people and we love the food we prepare. I think if you love people, they respond. We project a positive energy, and that comes back to us. Our efforts are appreciated.”
“Momo” in Nepali means “dumpling,” and one of the most popular items is the Momo Appetizer, a combo of eight traditional Nepali dumplings, delicately seasoned, with your choice of chicken, lamb, shrimp, scallops, or vegetables. Also a mainstay is the Gundruck soup, a 500-year-old Nepali recipe that Pandey calls “homeopathic” for its healing properties. Pandey notes that it wasn’t easy converting the recipe to modern cooking methods, but the effort has been worth it. The ingredients remain secret, save to say that mustard leaves play a role.
 Sixty percent of Café Momo’s dishes are vegetarian, making them a favorite with those of that persuasion, and Pandey takes care to “cook vegetables properly, so all of their wonderful healing properties are preserved.” In fact, the regional newspaper The Hippo singled out Café Momo for “Best Vegetarian Menu”.
For those preferring meat dishes, there are still plenty of choices, with favorites including Lamb Nepali Way and Lamb Mushroom Curry. Lamb Nepali Way presents two to three lamb chops marinated in rosemary basil and thyme sauce, then grilled in a cast iron skillet with olive oil, red wine, ginger, and garlic. The dish is then served with cilantro sautéed rice. Lamb Mushroom Curry is a tasty combination of marinated lamb and portobello mushrooms, that manages to be both mild and flavorful. Also popular is Katmandu Chicken, which offers a chicken breast drenched in almond and cashew flour, then cooked in vegetable stock with seasonal vegetables, and topped with yogurt and cream. Rama’s Chicken, another top seller, is named for Cafe Momo’s beloved cook and offers a boneless, skinless chicken breast marinated in cumin powder, ginger, garlic, and cilantro.
Pandey notes that it is just him, his aunt and uncle who do all the cooking, serving, and prep. “We do everything, but we love what we do,” he says. “This is a positive, happy place, and I think that is a key ingredient in our cooking—happiness. You can’t work 17-hour days if you aren’t happy, and we are.”
Cafe Momo offers lunch and dinner Tuesday through Sunday, and menu items are available for take out or dine in. To learn more, visit www.cafemomonh.com, or call (603) 623-3733.
Crystal Ward Kent is Contributing Editor to Taste magazine and has written for Taste since its inception. She is a frequent contributor to numerous regional magazines, including Yankee, Accent, and New Hampshire Home.
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Last Updated on March 30, 2010 |
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Written by Jessica Houghton
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March 01, 2010 |
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 Two Ceres Street
Portsmouth, NH 03801
603-433-2373
www.twoceresstreet.com
Indulge, Relax & Enjoy!
Located in downtown Portsmouth next to Poco’s Bow Street Cantina.
Two Ceres Street is a low-key place to grab a drink and a bite to eat, meet old friends or make some new ones. With a flexible floor plan, it is also a great place for small parties.
Two Ceres Street offers the best of old and new using 100-year-old wood accents, coupled with state-of-the-art green technology — including a bartop made of a recycled paper compound and floors made of recycled plastic bottles.
A fireplace surrounded by comfortable couches enhances the low-key, informal nature of the late-night bar and eatery. The full bar, specializes in martinis of all types and flavors, along with low-cost "Small Bites;" tasty morsels like lobster Arancini, an antipasto platter and achiote chicken, as well as a vegetarian platter featuring mixed olives, capers, roasted red peppers, and marinated tomatoes and artichoke hearts with homemade soft breadsticks. Newly added items include pan seared scallops with pancetta and dates stuffed with goat cheese wrapped in proscuitto.
50% OFF Gift Certificates to Two Ceres Street available HERE.
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Last Updated on March 01, 2010 |
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Written by Jessica Houghton
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March 01, 2010 |
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 Clay Hill Farm
220 Clay Hill Rd.
Cape Neddick, ME
207-361-2272
www.clayhillfarm.com
Relax...and enjoy.
Every Moment a Special Occasion
* Award-winning food & service
* Wildlife habitat & bird sanctuary
* Environmental Leader
* Weddings, Private parties, Catering
* A Gluten Free Menu
Home of the Green Wedding Giveaway® contest. Encouraging couples to explore the parallel of a commitment to each other and a commitment to the earth. $50K in prizes. www.greenweddinggiveaway.com
50% OFF Gift Certificates to Clay Hill Farm available HERE.
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Last Updated on March 01, 2010 |
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