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A Taste of Roslindale Lead Sponsor:
All RVMS Business Members
Roslindale is a great destination for food, from fine dining to gourmet ingredients to fresh fare!
Congrats to Redd’s in Rozzie, Seven Star Street Bistro, and Sugar Baking Co. & Restaurant for making The Boston Globe Magazine’s recent (December 18th) “Best of the New” list!
And click here to further whet your appetite!
Category: Eat
Posted: January 16, 2012
Visitors to Roslindale Village – one of Boston’s best (and best-kept-secret) destinations for food – will enjoy fabulous fare from 21 of the area’s finest restaurants during the Taste of Roslindale on Thursday, September 22nd, from 6:30 to 9 pm, at St. Nectarios Greek Orthodox Church. Sponsored by Roslindale Village Main Street, Taste will feature a little of everything that Roslindale’s vibrant and diverse culinary scene has to offer, from haute cuisine nibbles to authentic ethnic fare. And at $30 a ticket, Taste offers an affordable night out for everyone.
Category: Eat, Events
Posted: August 16, 2011
On a busy Mother’s Day afternoon, whispers swept across town: Basketball star Lebron James was right here in Roslindale Village taking in a late brunch in our own Blue Star Diner with his family.
While word of the basketball star’s presence here could not be officially confirmed, given Roslindale’s rising reputation as a breakfast spot – and the fact that the hated Boston Celtics’ foe was in town – it could easily be believed.
Over the last several years, Roslindale Village has grown beyond its reputation as a place to eat a quick bite or delicious dinner. It has now developed a region-wide reputation as an outstanding place to eat the day’s first meal – giving the Village a life of more than 18 hours per day. Whether it’s a sumptuous European-style brunch or a quick bite, our neighborhood is rapidly becoming Boston’s best breakfast buy.
Category: Eat
Posted: June 28, 2011
Tony DeBenedictis has operated Tony’s Market on Washington Street for 42 years. This year, Roslindale Village Main Street honors Tony’s Market as Business of the Year. We caught up with the village butcher and opera buff on a weekday afternoon. (A recording of Luciano Pavarotti performing the role of Canio in Il Pagliacci was playing in the background.)
Who is your typical customer, and what’s your best selling item?
About 70 percent of my business is to individual customers The other 30 percent is to restaurants. Sausage would be it. Everybody says it is the best they’ve ever tasted.
What brings people into a specialty butcher shop like Tony’s Market versus, say, a grocery store that sells everything under one roof?
It’s me! It’s the opera, Pavarotti! (Laughs) First of all, top quality products. And you treat people with respect. That’s all it is. You can carry the best food, but if you don’t treat the people with respect, they don’t care enough to come back. If you get a good reputation for being nice to people, you get a good business. They visit you, because you treat them right.
What are people surprised to find in your store when they come in?
They like the way it’s set up. It’s more like an old fashioned type of store. This kind of store is dying. You hardly find this kind of store anymore. They look around and say, “Wow! Beautiful store. I never knew this was here.”
What made you come to Roslindale?
I started in East Dedham 48 years ago in November. Then urban renewal came in and bought us out. I went back to Italy for a while. Then I came back here. Somebody told me this store was for sale. The owner came from the same part of Italy as me [province of Avellino]. He was 65 years old, had just retired. He sold me the store. It cost quite a bit to remodel. Then, he worked with me for 15 years, until he died, 80 years old.
What are you doing to introduce Tony’s Market to new customers?
My stepson sells sandwiches and things at the Farmers’ Market. Before the Farmers’ Market, on a Saturday during the summer, after 12 o’clock, business would die. Now, with the Farmers’ Market, I’m busy all day Saturday.
What do you like best about being in Roslindale Village?
The people. I’m a people person. I come from a family of nine. I’ve been in business 48 years. What keeps me going? I’m a good ballroom dancer. I love what I do. If you love what you do, it doesn’t feel like work. And when nobody comes in, I listen to opera.
What’s the greatest opera performance you’ve ever heard?
It has been quite a few. I was in Arena di Verona and saw Aida two years ago. I saw Turandot at the Met. But years ago, the Metropolitan Opera in New York used to come to Boston at the end of the season. They used to perform seven operas. I saw some of the greatest opera singers of the time. One of the best I saw was La bohème, with Renato Tebaldi and Carlo Begonzi. I saw Androgene with Franco Correlli and Mario Sereni. Then I saw Tosca with Corelli. And Otello with Tito Gobi – some of the greatest opera singers that ever lived! The best ever recorded is Ernani [by Giuseppe Verdi, recorded live at the Florence May Festival in 1957]. But my favorite of all time is Manon Lescaut, by Puccini.
Category: Eat
Posted: June 24, 2011
The following article was printed on page 4 of the February 3, 2011 edition of the West Roxbury – Roslindale Bulletin.
Worth the “Weight”
Frank Reflections/Frank Sullivan
Mother Nature: please release us from the grasp of your cold bosom. Like a blind date, this season is long and unpredictable. We are left at the threshold, perplexed by your impulsive ways.
The temptress’ tundra saddens the heartiest New Englanders. Confronted by her wrath, I find that eating offers sweet serenity. Do you?
Like villagers of old, huddled against the smithy’s fire, come relax in the warm glow of Roslindale’s newest gathering spot – Sugar Baking Co & Restaurant – in the former Boschetto’s Bakery.
Forget about the weather. Look with delight upon the large and small mounds of white stuff, some iced over in darker shades. No snow, but contrasting hues from cakes, vanilla and chocolate, accompanied by creampuffs, lemon meringue tarts, éclairs and piles of cookies. Suddenly, I like shoveling. Treats into my face, that is.
Peering through the gleaming glass display cases, I eye the Bismarcks and get a sinking feeling.
I am saved. Like a lighthouse guiding a disoriented ship captain, Sugar’s employees’ bright eyes shining, softly say, “Relax, take your time. May I help you?”
Before ordering, I sense behind me something akin to a bouncer. It’s an oversized Toledo scale. I heed the intimidating boldface pronouncement, “No Springs. Honest Weight.” Who wants honesty from a scale?
Though it invades my conscience, I step up and challenge the menacing measure of my erratic willpower. Thank goodness. It’s decorative; another creative item owned by Eric Battite and his team.
This Sugar is a succulent serving, as spectacular and fresh in taste as it is reassuring and attractive in design. Like all of Battite’s creations (he owns a Sugar in West Roxbury and the Real Deal Delis in West Roxbury and Jamaica Plain), Roslindale’s Sugar satisfies.
Both the restaurant and the bakery offer warmth and conviviality. Tables and chairs are placed, as if by friendly neighbors, aside comfortable counter stools. A long, inviting bench convinces the curious to rest and realize that, even in the slush and cold, the dirt and detours, life offers appealing options.
“This is exciting because we have the retail bakery, a complete restaurant serving breakfast and lunch. Also, our fully-operational commercial bakery allows us to prepare breads, muffins daily for our customers here and beyond retail,” said Battite.
“We are doing a ‘soft opening’ now,” said John Fortin who runs the restaurant side of the three-tired operation. You may recognize Fortin’s name from West Roxbury’s Rox Diner. “I couldn’t resist the opportunity to get involved in a restaurant in Roslindale,” Fortin said.
That irresistible appeal reached beyond quaint, busy, and diverse Roslindale Village, all the way to Ohio. “I wanted a change from Cincinnati, so I “Googled” Boston area bakeries and found Sugar. I know that I am going to love it here,” said waitress Hannah Harrelson, whose adventuresome spirit is found in all Sugar and Real Deal Deli employees.
“Do you want to interview the best waitress,” asked Sinead Coyne. “He already spoke with me yesterday,” said Cara Doyle. Litsa Ignatidis, who knows the restaurant business, wanted a new job and saw the “Now Hiring” sign in Sugar’s window. It’s exciting to be part of something so creative in Roslindale,” Ignatidis said.
The bakery and the restaurant each offer fresh, tempting creations. It is comfort food at a good price, prepared and served by a pleasant staff.
“I want to make this place part of the community,” said Battite. An optimistic, informed staff, cozy and airy surroundings and delicious, fresh food are the main ingredients in Battite’s recipe for neighborly success. Sugar Baking Co. and Restaurant can’t help but impress.
On its opening day (last Friday), strictly by word of mouth, Sugar was bustling. In a Village known as much for its personality and panache as it is for its charisma and colorful collection of practical businesses and artsy character, Sugar fits as if a shiny new canister alongside a row of tasteful shops.”
“I’m very excited Sugar has opened in Roslindale Village,” said City Councilor Rob Consalvo. “It speaks to the strength of the Roslindale business district. They have a very creative Main Streets team. There is a generous mix of boutiques and restaurants, a cheese shop and other businesses. The neighborhood is committed to the ‘shop locally,’ theme.”
We need to consistently maintain our quality standards while concentrating on customer satisfaction,” said Mike Black who, in addition to playing a key role at the new Sugar is a partner in the JP Real Deal.
At all Sugars and Real Deal locations, the employees are as cheerful as they are knowledgeable. They exude sincere interest in pleasing customers, encouraging relaxation and fun.
“I’ve worked with Eric for about four years. This business is long hours and hard work, but it’s all worth it,” said “Just Joe,” as I tasted the freshest, original English muffin creation, adorned with a sampling of house-made blueberry and strawberry jams.
“Where are we going to put the snow?” It’s a common refrain. How about, “Where am I going to put a Bismarck after I just finished perfect eggs, homefries, and fresh, multi-grain toast?”
Questions linger. The answers are worth the “weight.”
Category: Eat
Tags: bakeries, local businesses, new businesses
Posted: February 14, 2011