Welcome back to AM Intel, a round-up of mini news bites to kick off the day.
Pammy’s Aperitivo Hour
Today’s the first day for aperitivo hour at Pammy’s near Central Square (928 Massachusetts Ave., Cambridge). The restaurant will offer specialty drinks and a limited menu from chef Chris Willis, including crudo, bruschetta, and assorted antipasti. Bar manager Josh Cole has developed aperitivo specials like the Fernettaboutit, made with Fernet Branca, Branca Menta, lime, ginger, and mint. Wine director Lauren Hayes will also select a rotating Pét-Nat, or naturally carbonated wine, for the aperitivo hour, which will run from 4:30 to 5:30 p.m., Monday through Saturday.
Once upon a time, Main Street near Kendall Square in Cambridge smelled sweet as candy, and for a good reason. Companies like Necco, Squirrel Brand Nuts, and Daggett Chocolate produced everything from Squirrel Nut Zippers to Charleston Chews and Junior Mints, as Scout Cambridge reports. Through the years, this area of Cambridge attracted more and more candy makers, but most of the original factories have been sold off and are now part of MIT’s campus or home to tech or pharmaceutical companies. (Novartis took over the former Necco building.) There’s a lasting legacy, though: One Main Street factory still produces millions of Junior Mints each day.
Several current and former restaurant owners have filed a complaint against city of Cambridge officials, claiming they were defrauded and forced to spend money unnecessarily on liquor licenses, according to Cambridge Day. The owners of River Gods, T.T. the Bear’s Place, Emma’s Pizza, Sandrine’s Bistro, Lanes & Games, and McCabe’s Bar & Grille filed their claim with the help of attorney Kim Courtney, who also co-owns UpperWest in North Cambridge.
Nightshade in Somerville
A regular pop-up on the North Shore will make its first foray closer to Boston, appearing at Field & Vine in Somerville’s Union Square on Sunday, June 24. Nightshade chef Rachel Miller will prepare three courses, while guest pastry chef Brian Mercury (Oak + Rowan) will take care of dessert, and there will be a takeaway surprise at the end of the dinner. Sommelier Lauren Friel (of the forthcoming Bow Market wine bar Rebel Rebel) will pair courses with natural wines from Olmstead, and diners will have the opportunity to learn a bit about foraging from Tyler Akabane, who regularly supplies ingredients for Nightshade’s pop-ups.
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