In the reviving heart of Worcester, the Canal District illuminates with a new presence, Lock 50. The restaurant and café, sitting on the 50th lock of the old Blackstone Canal, once thriving with business, trade and prosperity, is a piece of the puzzle in the revitalization of the waterway.
The space, lit in an ambience of intimacy, wraps its guest with a street view of the up and coming Canal District, through an impressive display of full sized windows. The windows, grasping the attraction of every patron, are accompanied by the dark, rustic tones of wooden frames and an impeccable distinct style. A warm atmosphere engulfs the front café seating area with each table adorned with an amber colored stone display lit with centrally placed tea light candles. The exposed brick and wall hangings complete the creative display and overlook an elongated blue suede sofa – a sofa too comfortable to not make this a regular seating option for every visit. This sophisticated yet relaxed feeling continues down a few steps to the main dining area and into a room with vast high ceilings, more oversized windows and a large, inviting bar.
With owner Ed Russo and Executive Award-Winning Chef, Tim Russo at the helm, the seasonally-changing menu doesn’t fall short of exceptional. In the morning, the café peaks the interests of patrons with a selection of crepes like a delicious Nutella, Banana and Crushed Hazelnut crepe or a filling Roasted Mushroom, Goat Cheese and Fresh Herb crepe. Pairing a morning delight with an exceptional cup of coffee – created with contraptions only a true Barista can describe – is the right way to start the day. For lunch, the cafe expands diners choices with an array of soups, salads and sandwiches but these sandwiches are not your average turkey and cheese clubs, instead they serve slow roasted pork, caramelized with red bell peppers, broccoli rabe pesto on a nice ciabatta bread. The small plate options served for dinner come complete with simple descriptions, eliminating the need to decode dish titles only the Chef understands. With steamed littleneck clams infused with preserved lemon, fried garlic and parsley and a cured meat board, patrons will have to learn how to share, while leaving full, satisfied and begging for more.
