Welcome back to Morning Briefing, an almost-daily round-up of mini news bites to kick off the day.
The Boston Globe examines Boston’s rapidly growing obsession with Hawaiian-inspired poke, raw fish bowls that have been popping up with increasing frequency at dedicated fast-casual poke restaurants (“Think Chipotle, but from the sea,” writes Kara Baskin) and on broader menus at both full-service and fast-casual spots.
Eat Like a New Englander
Boston Magazine dropped a summer guide to eating like a New Englander. The guide includes a few recipes from chefs (pickled vegetables by Christopher Kimball of Milk Street; a clam boil by Emeril Lagasse, who’s actually a Fall River native; more), recommended seafood shacks, top picks in the Vermont cheese world, and more.
Cape Cod Chips Will Not Be a Lie
Don’t worry: Cape Cod potato chips will not be leaving the Cape (or Massachusetts entirely, as was a potential plan). The company is owned by North Carolina-based Snyder’s-Lance Inc., which was considering moving the Hyannis plant out of state since it was “outdated and overcrowded.” Instead, the company will invest $20 million to update and increase the size of the existing location. Crisis averted.
Meanwhile, in Maine
Chef and cookbook author Evan Mallett, who owns the acclaimed Black Trumpet in Portsmouth, New Hampshire, will open a 40-seat restaurant called Ondine Oyster + Wine Bar on Friday, July 28, in Belfast, Maine, per the Portland Press Herald. It’s at 108 Main St., which was once the home of The Lost Kitchen (now located in Freedom, Maine). Expect plenty of seafood. Black Trumpet will remain open.
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