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A Year in Review: Worcester is a Hungry City

Sweet's Main Bar at their new location on Shrewsbury Street in Worcester, MA (Photo by Erb Photography)

 

For all intents and purposes, Worcester is a hungry city. We have seen the city grow in immeasurable ways through the past decade; cultural institutions including the Worcester Art Museum and Hanover Theatre for the Performing Arts, the educational institutions like Massachusetts College of Pharmacy and Health Sciences and Quinsigamond Community College, and businesses both large and small like Unum and Crompton Collective have seen the value and potential that Worcester has to offer. As a result, these companies have invested in expanding their footprints to include themselves in the fabric that holds Worcester’s community together.

A group dining at Chuan Shabu on Park Avenue in Worcester, MAEvidence of this vibrant vision for the future is most tangible in the hospitality scene. For the first time in recent memory, we are not only seeing dozens of restaurants opening (and, the true testament, staying in business), but are watching them leading the charge in the discussion of culinary excellence—on a national level. Everywhere you look: Armsby Abbey pioneered both the, then new to Worcester, “farm-to-table” and “slow food;” Niche Hospitality Group not only introduced the concept of tapas, but gourmet Spanish Tapas at Bocado Tapas Wine Bar (and then expanded it to Providence and Wellesley); Sweet calls Worcester home even after Chef Alina Eisenhauer was featured on the Food Network’s cooking show Chopped and Cupcake Wars and won Sweet Genius. Worcester is hungry.

Thick sliced whole wheat oat bread with butter and honey with an espresso at BirchTree Bread Company on Green Street in Worcester, MAThis year is no exception. The hospitality industry is one of the most volatile industries, affected more so by the environment around it than the talent within. But Worcester’s economy, community, and hunger has ensured that the success of the early 2000s is more “the first course” than a flash in the pan. In twelve short months, much has happened. Early this year, husband and wife duo, Alec Lopez and Sherri Sadowski, finally opened the long awaited Crust Artisan Bakeshop, bringing locally sourced ingredients and naturally leavened bread to Main Street. Breathing life into the quickly growing Canal District, BirchTree Bread Company offers a similar attention to detail baking style with a completely different cafe-style atmosphere. Also in the Canal District, we’ve seen a building that has been empty for years brought back to life by David Domenick in the form of Compass Tavern. On Shrewsbury Street, Niche Lavraki Mediterranean Sea Bass from Meze on Shrewsbury StreetHospitality Group, moved the original Mezcal Tequila Cantina into Más Mezcal at larger space in the heart of downtown while simultaneously created a new concept in its former space, as a restaurant focused on burgers called The Fix Burger Bar. Also on Shrewsbury Street, which was made known for its Italian style is now known for its diverse dining options, including Mezé Greek Tapas Bar & Grille where a taste of true Mediterranean flavors meets tapas style service. The Italian world also expanded on Shrewsbury Street when Rose-Ellen Padavano, growing off the success of the BYOB favorite Rosalina’s Kitchen, opened a new restaurant, Padavano’s Place. In other parts of Worcester, we see Red Pepper offering a Chinese culinary experience just a few short miles from craft brewery 3cross Brewing Company. And there is a lot more that opened in 2014.

Diners ordering at The Fix Burger Bar on Shrewsbury Street in WorcesterFor the first time in many years, it is evident that businesses, government, institutions, and individuals understand that they need to work together—it is no longer the wild west of monopolies; it’s community. Programs like the Worcester Cultural Coalition’s WOO Card and movements like Amy Lynn Chase’s #ShopWoo help hold the Worcester fabric together. Worcesterites may not have bucket loads more money than they did last year, but they are conscious about experience, quality, and worcester-centric ideas. This concept is not widely adapted by other cities, which is why Worcester’s reach goes beyond its seven hills. Worcester is a hungry city and it just started on its appetizer.

Hot and spicy at The Fix Burger Bar on Shrewsbury Street in Worcester, MA

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Stuffed Grape Leaves from Meze

Soutzoukakia Smirneika

 

Soutzoukakia SmirneikaOur recent Worcester Foodie adventures took us to Meze Greek Tapas Bar & Grille – a new addition to the bustling dining scene on Shrewsbury Street. This was my second visit there as I was able to check it out over the summer when it first opened – at that time we enjoyed the nice patio seating and summer cocktails.

My first time I shared various plates or Tapas with my friend which really gave me chance to try many different dishes. For this visit I decided to keep it simple and just get two small tapas dishes for myself.

When trying a new restaurant I always go for a “traditional” menu item which allows me to compare it to other restaurants that I might already enjoy. My mind immediately went to the Dolmathes – at Meze they were stuffed grape leaves with white rice with a slight lemony flavor to the leaves accompanied with a side of Greek yogurt for dipping. While the grape leaves were ok, I prefer when they have some meat in them and slightly more seasoning. A vegetarian might enjoy them more.

My other dish was something new for me – Soutzoukakia Smirneika – think mini meat loaves of ground beef and port that are lightly fried and topped with a homemade tomato sauce. It was a good combination of meat and sauce and would be something I would get again, though I was disappointed with the rice that came with it as it was kind of mushy.

Overall, while I know traditional Greek food is lighter on the seasoning, I still left feeling the grape leaves and other dishes I have had there in the past could pop more. I am one for lots of bold flavors and wish there were heavier in the hand on the seasoning.

Due to the tapas style eating, photos may not match the foodies review or description.