Category: Worcester Foodies Group

Mass Foodies is dedicated to consuming everything that the commonwealth has to offer. The food review portion of Mass Foodies is written by independent group of wandering consumers from different backgrounds. Foodies come together once a month at a predetermined restaurant, order off of the menu, and share their experiences. Worcester eats and we write about it.

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Maddi’s Cookery + TapHouse Adds to Canal District Dining Options

Maddi’s Cookery + TapHouse has been on the Worcester Foodies’ radar since opening, with some of our members having tried it and others waiting to have their first visit with our group.

Adam Hicks, owner of the Depot St Tavern in Milford, MA felt Worcester’s busy new food scene would be the perfect place to open what he described as “a classic neighborhood pub” to the Canal District.

With that in mind, Hicks persuaded award-winning chef Chris O’Hara (2018 Worcester’s Best Chef, Worcester’s Chili & Chowder Fest winner) to leave the Flying Rhino and join him on his adventure. O’Hara, who has been part of the Worcester dining scene for over 20 years, is leaning on that experience to build a creative but approachable menu ranging from Buffalo Chicken Meatballs and Stick E. Bacon starters, to ½ pound burgers, to Shrimp and Grits and Bloody Mary Steak Frites.

Located at 64 Water Street (old Perfect Game space) in the ever-changing Canal District, Maddi’s interior uses exposed brick, reclaimed wood and hand-built furniture to create a semi-industrial neighborhood pub atmosphere that is welcoming and relaxing. As Lynn described it “I loved the décor and vibe”. Take the creative menu, the décor and add 20 beers on tap, a nice selection of whiskeys and an outdoor patio that seats 100 and Maddi’s has something for everyone.

Once we all arrived we sat at a large table in the back dining room of the restaurant. This room, complete with a bar, huge TVs and lots of Worcester-related décor is a nice, comfortable space to enjoy dinner. Popular appetizers were the Buffalo Chicken Meatballs (chicken meatballs, fennel apple slaw, poblano ranch dressing, topped with home-made buffalo sauce) and the Stick E. Bacon (thick cut Applewood-smoked bacon,srirachaa, brown sugar).

Our initial service was prompt, with our table being assigned a few different servers. Drink and app orders were taken as our group reviewed the extensive menu. With only a few items on the menu approaching $20, the choices were plenty for an affordable dinner.

Steve started his night with the aforementioned Buffalo Chicken Meatballs, as well as sharing the BBQ Chicken Poutine which he described as “amazing”.

Robyn enjoyed the “Wings your Way” to start, offering, “the dry rubbed wings were a great combination of spicy and sweet (and had quite a zing to them).”

A variety of drinks were served during as we enjoyed the appetizers. Lynn found the Fall Drink Special – a caramel apple sangria – to be “spot on and very tasty.”

Meals were served and interestingly enough, the Fried Chicken and Waffle was the choice for many of the Foodies.

Evan told us, “It was a perfect balance of spicy and sweet in each bite. Plenty spicy but not over the top. The cheddar bacon waffle is homemade and was flavorful and moist. The best part was the jalepeno infused maple syrup that added the sweetness and subtle lingering heat after each bite. To top it all off, literally, was a sunny side up egg. The yolk added a creamy texture of richness of the meal”. Robyn echoed most sentiments saying her Chicken and Waffles were “crisp and spicy, with a nice jalepeno syrup.”

Dana thought the Chicken and Waffles were “excellent and I thoroughly enjoyed it”. The syrup added heat and cut the sweet of the syrup perfectly and balanced the overall flavor very well”.

Stephanie had a mixed take on her meal. “For my meal,” she explained, “I ordered the Scallops and Grits. The meal itself was average and a bit pricey. The scallops are charred to the point of being overdone and the polenta was more of a cement like texture than I would like.” But she added, “The buffalo wing appetizer was large and the wings were drenched in a nice spicy sauce. The flavor was delicious…I also had bites of the Stick E. Bacon and Poutine, which were fabulous.”

“We started with the Red Pepper Hummus which had lots of flavor and was delicious. For my meal, I had a huge beet salad with plump enormous shrimp, very tasty, plenty of food. The herbed goat cheese was smooth and creamy and added very unique texture to the salad,” said Julie.

For the author’s meal, I had the Teriyaki Turkey Tips and found them to be outstanding. They were plentiful and served over a coconut black rice that was moist and delicious. The broccolini and mango salsa added some additional flavors and textures that made the meal complete.

Lynn and Julie felt like their experience was good with “attentive service and good food at a reasonable price.”

As with so many places our group visits, there were lots of good and a few that just missed the mark. Overall the Foodies thought Maddi’s Cookery and TapHouse delivered an above average meal, with great service.

Julie summed it up well, “Maddi’s is a comfortable, neighborhood pub in the Canal District that serves good food with a twist at reasonable prices.”

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Worcester Foodies Adds 110 Grill To Their List For Their 86 Consecutive Month Dining Out

The Worcester Foodies group meeting for their 86th consecutive month, this time at 110 Grill in Worcester, MA.

Worcester’s downtown renaissance has garnered a lot of well-deserved media attention lately. A few years back the Galleria Shopping Mall was torn down and Front Street was reconnected to the downtown area making room for the City Square revitalization project. New upscale hotels like the AC Marriott have opened, 145 Front Street built 230 brand new luxury apartments, new retail outlets have opened and yes…a new restaurant has moved in!

Chef’s Plate at Worcester's 110 Grill (A MEDLEY OF ROASTED RED PEPPER HUMMUS, TZATZIKI SAUCE, FIG JAM, CANDIED WALNUTS, RED GRAPES, ARTICHOKES, OLIVES, ROASTED RED PEPPERS AND CUCUMBERS, ACCOMPANIED BY GRILLED CIABATTA AND WARMED NAAN BREAD.)
Chef’s Plate at Worcester’s 110 Grill (A MEDLEY OF ROASTED RED PEPPER HUMMUS, TZATZIKI SAUCE, FIG JAM, CANDIED WALNUTS, RED GRAPES, ARTICHOKES, OLIVES, ROASTED RED PEPPERS AND CUCUMBERS, ACCOMPANIED BY GRILLED CIABATTA AND WARMED NAAN BREAD.)

Right smack in the middle of downtown – right beside the aforementioned AC Marriott – sits the 110 Grill. This brand new, 7,000 square-foot restaurant opened in May 2018 and the Foodies recently made it the location of their latest gathering.

The Foodies have stayed away from chain restaurants, but the 110 Grill is a bit different. It is a smaller, localized chain, having opened their first restaurant in Chelmsford, MA in 2015. Since then they have added 13 other locations with Worcester being the latest addition. Everyone was excited to try their take on Modern American Cuisine.

The restaurant has a large, bright lounge area with a nice 30 seat U-shaped bar, a great selection of craft beers and an impressive wine list. The open kitchen overlooks the dining area and there is a small function room that can be utilized for larger parties, meetings and special events. Outside there is a very cool outdoor patio and fire pit that was bustling on the beautiful summer evening we visited.

The Worcester Foodies group meeting for their 86th consecutive month, this time at 110 Grill in Worcester, MA.
The Worcester Foodies group meeting for their 86th consecutive month, this time at 110 Grill in Worcester, MA.

The overall feel of the restaurant is one of casual elegance. Warm rich wood, contemporary details, open and clean visual lines. When you walk in, you immediately feel comfortable and welcome. As Lindsay put it, “Big windows along the front of the restaurant allow you to overlook some of downtown Worcester’s new sights. I can’t wait to spend and evening on the patio trying some options from the cocktail menu”. Stephanie added, “I was born and raised in Worcester and I really enjoy seeing my City grow and thrive.

Evan described the menu at the 110 Grill as “fresh takes on some American Classics.” Both the lunch and dinner menus are extensive, with lots of choices to satisfy any mood, from light and casual salads, burgers, comfort classics such as Meatloaf or Mac & Cheese, to pasta and fish dishes or all out with a NY Sirloin or Rib Eye Steak.

Crispy Fried Pickle Chips from 110 Grill in Worcester, MA (CRISPY DILL PICKLE CHIPS, SERVED WITH HONEY MUSTARD AND SRIRACHA AIOLI DIPPING SAUCES.)
Crispy Fried Pickle Chips from 110 Grill in Worcester, MA (CRISPY DILL PICKLE CHIPS, SERVED WITH HONEY MUSTARD AND SRIRACHA AIOLI DIPPING SAUCES.)

We all arrived and were seated immediately as our server began the process of taking drink and app orders. The restaurant’s GM Patrick McClelland was kind enough to send over some chef’s tastings before our meals. The large plates, made up of a medley of roasted red pepper hummus, tzatziki sauce, fig jam, candied walnuts, grapes, artichokes, olives and grilled naan, set the bar very high. Looking down the long high-top table it seemed everyone enjoyed these starters as a variety of drinks including bourbons, draught beers, wines and more were brought to the table.

The table also ordered a number of other appetizers. Robyn thought “the apps were excellent. The Deep-fried Pickles were cooked perfectly and came with two unique dipping sauces. The Calamari was crispy outside and tender and hot inside. But her favorite app was the Hot Crab Dip, something she said, “I will order again when I return.”

On to the main courses…

Chicken Pesto Pasta from 110 Grill in Worcester, MA (PAN-SEARED CHICKEN, ROASTED TOMATOES, ARTICHOKES AND CAVATAPPI PASTA, TOSSED IN A CREAMY PESTO SAUCE AND FINISHED WITH SHAVED REGGIANO.)
Chicken Pesto Pasta from 110 Grill in Worcester, MA (PAN-SEARED CHICKEN, ROASTED TOMATOES, ARTICHOKES AND CAVATAPPI PASTA, TOSSED IN A CREAMY PESTO SAUCE AND FINISHED WITH SHAVED REGGIANO.)

The Pesto Pasta, either with chicken or without, was a popular choice. Evan said, “The Chicken Pesto Pasta was seasoned beautifully, with the pesto fresh and large shavings of cheese abundant on top.” Julie thought it was “delicious and huge, plenty big enough to serve two people.”

Amanda had the Kale and Brussels Sprout Salad along with The Grilled Salmon. She thought “the salmon was cooked perfectly, very tender and flaky. The salad was colorful and crisp, and the variety of ingredients really complemented each other well.” She also tried a taste of the BBQ Pork Mac & Cheese and added “it was amazing.”

Steve reiterated Amanda’s thoughts on the BBQ Pulled Pork Mac & Cheese saying, “it was very tasty and something I would absolutely order again.”

“The Cuban Swordfish was fantastic,” said Dana. The blackened swordfish was well seasoned and grilled perfectly with a nice char. The black bean, corn and rice salad came with sour cream and refreshing citrus flavors that countered the blackened fish nicely,” he added.

Anna had Salmon dish as well saying, “the food was tasty – my 110 Salmon was substantial in size, cooked perfectly and served over a bed of chilled noodles making it the perfect dish for a hot summer night.”

110 Sesame Ginger Salmon at 110 Grill in downtown Worcester, MA (PAN-SEARED SALMON OVER MARINATED CHILLED SOBA NOODLES, TOSSED WITH ASIAN SLAW AND SESAME GINGER DRESSING, TOPPED WITH SESAME SEEDS AND FINISHED WITH SRIRACHA AIOLI.)
110 Sesame Ginger Salmon at 110 Grill in downtown Worcester, MA (PAN-SEARED SALMON OVER MARINATED CHILLED SOBA NOODLES, TOSSED WITH ASIAN SLAW AND SESAME GINGER DRESSING, TOPPED WITH SESAME SEEDS AND FINISHED WITH SRIRACHA AIOLI.)

Personally, I had one of 110 Grill’s “signature dishes” – the 110 Meatloaf. The beef, pork and veal combination was tender, moist and flavorful. Crispy onion strings were added on top to add texture and the Sriracha sauce gave the dish a spicy kick that completed the dish.

Stephanie had the meatloaf also, we exchanged notes and both felt the dish was outstanding. She added, “the meatloaf was tender and the Sriracha sauce added a nice sweet & spicy heat. The accompanying potatoes were creamy and well-seasoned as well.”

The 110 Grill staff was outstanding. As noted previously, the restaurant’s GM was highly attentive and personable, and not just at our table. I watched him great guests, deliver food and in general, lend a hand wherever needed. The support staff and servers were always close by, food service was outstanding and food quality was very high.

Drew re-capped what most everyone was saying when we finished our meals by adding, “I liked everything about the 110 Grill. The ambience, service and food were all very good. A step up from the usual chain restaurant and a solid anchor for the revitalized downtown area.”

Overall our experience at the 110 Grill was excellent with many of us making plans to revisit, especially during the warmer months to enjoy the patio!