Aramark — a food partner at 10 baseball stadiums around the country, including Fenway — has announced new location-specific additions to its menus for the forthcoming baseball season. Some stadiums are getting dishes called “staks,” described as “shareable topped taters and fries.” Fenway’s stak? A lobster poutine stak, described as “steak fries covered with fresh lobster meat, cheese curds, bisque, and chives,” because nothing says baseball like a plate of bisque-drenched fries topped with stadium lobster. Other new additions at Fenway include a lobster melt and shrimp-and-steak kebabs.
Where the Magic Happens
The Boston Business Journal takes a look inside the Dunkin’ Donuts’ research and development lab in Canton, where “current innovations include everything from a mobile-ordering app to a frozen iced coffee that will be introduced this summer, replacing its popular Coolatta frozen beverage.”
The owners of The Clam Box in Quincy are transforming their adjacent space, currently a seasonal ice cream shop called The Ice Box (793 Quincy Shore Dr.), into a new restaurant serving both tacos and ice cream. It’ll be called The Baja Box, reports Boston Restaurant Talk. It’s set to open next month, according to The Quincy Sun.
Wine & Cheese in Vermont
Burlington, Vermont’s decade-old Dedalus Wine Shop has moved into a larger space (388 Pine St.) and added a food market and a full-service wine bar, reports the Burlington Free Press. Open daily from 4 p.m. to 11 p.m., the wine bar portion of the business serves up dozens of wines, cheese and charcuterie boards, small plates, and more. (The shop’s retail hours are 10 a.m. to 8 p.m. daily.) Alongside owners Jason Zuliani and Abby Kellie, there’s a Dedalus face that might be familiar to Bostonians — Kai Gagnon, former wine director of Bisq and Bergamot, is Dedalus’ wine education manager.
Eater examines what it means to be a “sanctuary restaurant,” an idea that started under the former administration but has picked up steam in the more recent “environment of fear.” Because of the timing, there’s a misconception that the sanctuary restaurant movement is all about immigration, but the set of values is wider; participating restaurants declare that they don’t permit “harassment of any individual based on immigrant/refugee status, race, religion, gender, or sexual orientation.”
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