Tag: Chef Michael Arrastia

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The April Wrap Up

April gave me a rare look inside Armsby Abbey’s kitchen to learn about their team’s exceptional charcuterie program in addition to their unique butchering practices. Executive Chef Sean Dacey expressed sky high expectations for his knowledgeable staff while owner Sherri Sadowski provided insight about the role that Reserve’s technology plays in streamlining guest services. As Mass Foodies live correspondent, I also had the opportunity to attend Massachusetts’ first hemp dinner at deadhorse hill, courtesy of Luce Farm. Hemp or CBD, offers a variety of health and wellness benefits. The event proved indicative of an uncharted cannabis culture that Worcester is only beginning to grapple with.

Five single origin dark chocolate bars from Goodnow Farms and the beans used to produce them. The middle one, made from Mexican beans, actually has the highest cocoa content: 77% (Erb Photography for Mass Foodies)
Five single origin dark chocolate bars from Goodnow Farms and the beans used to produce them. The middle one, made from Mexican beans, actually has the highest cocoa content: 77% (Erb Photography for Mass Foodies)

Contributing writer, Giselle Rivera-Flores continued her #SundayFunday series with an old favorite: Bocado Tapas Wine Bar, embracing a sultry communal dining experience. On the West side, Giselle got “clean and naked” with Nu Cafe where owner Josh Van Dyke is curating an organic lifestyle for his Chandler Street customers. Just up the road in Tatnuck Square, Giselle broke the news that owners of Funky Murphy’s had purchased Tatnuck Grille where they are planning to launch a new concept in the near future.

This month, Jim Eber immersed himself in craft chocolate at Goodnow Farms in Sudbury. Jim distinguished chocolate as a complex food rather than a simple candy, citing the laborious steps undertaken by proprietors, Tom and Monica Rogan. The Rogans take their beans seriously, accounting for the likes of their fresh, herbal, and aromatic small-batch bars of Ucayali from Peru. Trust us when we tell you that the $8 price tag is a steal.

The building permit for Crust's expansion as North Main Provisions.
The building permit for Crust’s expansion as North Main Provisions.

Most exciting of all was the announcement by Alexis Kelleher and Nate Rossi that Crust Bakeshop will expand to offer fine wine and cheese, a suitable match for the signature fresh baked breads that drive customers downtown in droves. The expansion makes use of a neighboring Main Street storefront, which has already undergone two months of renovation.

And, if you’ve been following the Hangover Pub’s restaurant drama (fit for a box office hit) we are pleased to report that Michael Arrastia has officially divorced from any legal ties to notorious money-launderer Christopher Slavinskas. According to the Telegram and Gazette, Arrastia received approval from officials on Thursday to reopen under a fresh license.

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Broth: Worcester’s First Bar Dedicated to Ramen Opens On Green Street

French Onion Ramen from Broth, on Green Street in Worcester, MA

With the success of The Hangover Pub – a bacon-infused restaurant adding a little crispy pork to everything from cocktails to dessert – Chef Michael Arrastia and partner, Jay Grey, bring the first ramen bar to Worcester. Opening today, Broth by The Hangover Pub is destined to bring a little Japanese culture to Green Street.

Thanksgiving Ramen from Broth, on Green Street in Worcester, MA
Thanksgiving Ramen from Broth, on Green Street in Worcester, MA (Submitted Photo)

“When we visited Momofuku earlier this year, we knew right away that Worcester needed its own ramen bar,” said Grey. Momofuku, owned by Chef David Chang – a favorite of Chef Arrastia – has gained worldwide recognition for their innovative cuisine and with Hangover Pub boosting creative cuisine in Worcester, it was a natural choice to explore the world inspired by Chef Chang.

Located in the same building as the Hangover Pub, Broth looks to give its customers a closer look behind the kitchen. “We want to give our customers an inside look into who we are and what we are about. We want everyone to feel like they are coming to hang out with us in a great environment,” said Arrastia. With an open dining concept, ramen lovers will be able to watch Chef Arrastia create their bowls firsthand as the bar and kitchen will be a combination centerpiece of Broth. “Everyone will be able to see me create their bowls from scratch and watch our bartender, Nick, craft their cocktails,” said Arrastia. “There is nothing like it in Worcester.”

Infusing an American twist to the traditional Japanese ramen dish, Broth by The Hangover Pub will offer flavors like chicken pot pie, French onion, and Thanksgiving – a ramen dish filled to the brim with Thanksgiving classics like turkey and cranberries. “We want the ramen bowls to reflect our New England flavors and the crowd has spoken about their appreciation of our concept as we’ve slowly offered a ramen dish or two at Hangover Pub for awhile now and they remain a house favorite,” said Arrastia.

Broth by The Hangover Pub is setting their sights on becoming another creative culinary treat for the foodies of Worcester. With an interior decor showcasing Marvel comic book characters – customized by the comic book illustrator himself, Mark McKenna – the personalities and energy of Arrastia and Grey can be seen in every aspect of their new venture.