Even More Caffè Nero Growth
London-based coffee chain Caffè Nero, which has been opening location after location in the Boston area over the past few years, will expand even more throughout New England in the next year, reports the Boston Business Journal [subscription only]. By May 2018, there could be 25 locations in New England; there are currently 11, all in Massachusetts (six in Boston, two in Brookline, and one each in Cambridge, Wellesley, and Andover). The upcoming expansion will include locations in Rhode Island, New Hampshire, and Connecticut, Caffè Nero’s director of U.S. operations, Jay Gentile, told the BBJ. Keep an eye out for locations to open in Arlington and Reading in May and near Boston University in June.
No Tacos via Zipline Today
If you excitedly read last week’s story about the debut of Zipline Tacos in Salem and penciled in today as the opening date, hold on to your taco-loving horses; the opening date has been pushed back. There will be no tacos today. Keep an eye on the Zipline Tacos Facebook page for updates.
Capri Pizza & Subs in Arlington Heights has closed twice in the recent past, but it may again reopen, according to the Arlington Advocate. The latest closure was reportedly due to the departure of a cook; owner Miltos Athanasopoulos told the Advocate that he hasn’t been able to fill the position yet but could reopen at the same location later this year.
One Thing You Should Eat Today
Head to the brand new Island Creek Oyster Bar/Row 34 sibling Les Sablons in Harvard Square (2 Bennett St.), and save room for dessert, because the one thing you should eat today is the lemon posset with olive oil gelato and pistachio ($10); see photo above. Never heard of posset? “It may sound like a small mammal, but posset is actually an old-time English dessert that most Americans have never encountered,” according to a March 2016 Cook’s Illustrated article. “Until fairly recently, even most English cooks would likely have associated the name with a tart, creamy drink dating back to the Middle Ages. But today’s posset, which has been taken up by English celebrity chefs and cookbook writers and is starting to appear on American restaurant menus, is something altogether different: a chilled dessert with the marvelously plush texture of a mousse or pudding that comes together almost by magic from nothing more than sugar, cream, and citrus juice.” Les Sablons’ version could indeed be described as “marvelously plush,” and the perfect bite includes equal parts of the subtle olive oil gelato and the bright lemon posset. The pistachio topping is a bonus.
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