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The March Wrap Up

The raw bar at simjang on Shrewsbury Street in Worcester, MA (Erb Photo for Mass Foodies)

As is typical of New England, March came in like a lion and out like a rhino with a host of key developments for the Central Mass food scene.

B.T.’s 26 hour smoked beef brisket paired with Wormtown Buddha Juice X2IPA

On March 28th, Drew Day was named Executive Chef of Flying Rhino on Shrewsbury Street as former Executive Chef Chris O’Harra announced his transition to Maddi’s Cookery and Taphouse, set to open on Water Street by early May in the space that previously housed The Perfect Game. Maddi’s will mark the second restaurant for Adam Hicks, who also owns Depot Street Tavern in Milford, which opened in August of 2014. O’Harra was recently awarded first prize in the people’s choice category at the Worcester’s Best Chef Competition.

While Day and O’Harra were parting kitchens this month, two other Central Mass chefs joined forces. Chef Rick Araujo of Civic Kitchen & Drink in Westborough teamed up with B.T.’s Smokehouse Director of Operations William Nemeroff of Sturbridge for a night of award winning barbecue. B.T.’s smoked beef brisket has built up a loyal following to the tune of over 120,000 pounds of hand selected, hand rubbed beef brisket sold last year. Araujo and Nemeroff looped themselves into captivating harmony for the evening with Wormtown Brewery along for the thrilling ride.

Bibimbap from Choose and Mix in Worcester, MA
Bibimbap from Choose and Mix in Worcester, MA

B.T.’s whet our appetites for barbeque and Choose & Mix swooped in for the assist. Contributor Giselle Rivera-Flores visited this Korean hot spot on East Mountain Street for “bulgolgi – thinly sliced beef tenderloin strips in flavorful Korean barbecue sauce – and galbi – Korean barbecue ribs.” She found the eatery welcoming, affordable, and loaded with flavor. Flores also visited Millbury’s new doughnut hotspot, Rocco’s, located at the former address of the Queen’s Cups. Members of the Astrella family have doughnuts “embedded in their DNA,” as evidenced by what Flores calls a frenzied social media buzz in addition to the long (but quickly moving) line out the door.

Contributor Jim Eber spent some time at simjang’s raw bar on Shrewsbury Street with Executive Chef Jared Forman whom he deemed, “a chef intimately connected to what he serves.” The two sampled sexy oysters, fat kid’s oysters, punchy oysters, crisp beginner oysters, and coppery oysters. If Eber’s praise is any indication, he’ll be back at the deep rock maple bar very soon for a Jang and a dozen more.

Stack of Doughnuts from Rocco's Doughnut Company in Millbury, MA
Stack of Doughnuts from Rocco’s Doughnut Company in Millbury, MA

Next door at Volturno, owner Greg Califano Jr. kept busy teaching pasta classes in his private function space as well as the Neapolitan pizzeria fresh outpost in Framingham. Volturno’s new location maintains the rustic charm of its counterpart, offering the added intimacy of a smaller space. Guests still have a view of the wood burning oven, and we were pleased to find that the “2 for 1” deal on Mondays and Tuesdays is graciously honored in Framingham as it is in Worcester. Pasta classes are offered monthly at each location and no two are ever the same.

In bleaker news, both Broth and The Hangover Pub shuttered their doors after former owner Chris Slavinskas pleaded guilty to charges of making a false statement to federal investigators relating to the ongoing Kevin Perry saga. Perry’s indictment resulted in the shutdown of The Usual, Blackstone Tap, and The Chameleon.

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Millbury Hits it Big with Rocco’s Doughnut Company

Doughnuts from Rocco's in Millbury, MA

If Blackbird Doughnuts and Union Square Donuts had a love affair, Rocco’s Doughnut Company would be the lovechild. A delicate balance between airy and dense, the doughnut lab in Rocco’s kitchen is comprised of a creative doughnut product line meant to convert any person into a doughnut crazed fanatic. From sprinkled fruity pebbles to silky, sinful cinnamon roll flavored doughnuts, Rocco’s has quickly gained a loyal foodie following despite dawn forming, long winding lines.

Rocco's Doughnut Company in Millbury, MAWhile doughnuts were originally introduced to Americans by the Dutch under the initial name of “oily cakes” – a name so unappetizing, its name change to doughnuts is one we will never argue – it is Rocco Astrella who remains the inspiration for this newly opened family business. Having owned a Dunkin Donuts in Saugus, Massachusetts during the 1950s – a time in where there was a limit of eight Dunkin Donuts and America didn’t run on Dunkin – Rocco Astrella quickly became known for his donut business and inspired other family members to open their own doughnut shops during the 1950s and 1960s. Fast forward to 2018 and the Astrella family is back at it again, except this time, they are making a name for themselves under their own brand. Maybe it’s embedded in their DNA or maybe they are just filling to void in the hip bakery market, but either way, Rocco’s Doughnut Company is the new kid on the block making waves with their crowd-pleasing flavors.

Stack of Doughnuts from Rocco's Doughnut Company in Millbury, MA
Stack of Doughnuts from Rocco’s Doughnut Company in Millbury, MA

Joseph Astrella, the owner of Rocco’s Doughnut Company and the son of Rocco, set out to create a doughnut shop based on the creative idea of his daughter, Kerri Astrella. Within a few weeks, they manifested the shop and within the first weeks of opening, they’ve managed to sell out every single day before 10:30 am. Between their eccentric flavors and frenzied social media buzz, their shop has quickly filled the void left from when The Queen’s Cups relocated out from the building last year. With its rotating daily flavors, like the Whoopie Doughnut (a play on the whoopie pie) or the Samoa Doughnut (a vanilla cake doughnut, dipped in a chocolate shell, and topped with a toasted coconut and drizzled with caramel), it’s hard to decide which doughnut to sink your teeth into. Those who need time to think, don’t worry, you’ll have plenty of time while driving around looking for parking or waiting on line (which has been as long as two hours during peak times and is a hot topic on The Millbury Site 3.0 Facebook group). Regardless, Rocco’s has created a product and brand that has made doughnuts exciting again.