Firing up the grill in the dead of winter poses a challenge for most, but there are some cravings that just can’t be tamed. If you’ve got your heart set on burgers and dogs, the Blackstone Valley has plenty to offer.
Everything’s bigger in Uxbridge:
Checkout the Big Punisher at the Burger Grille in Uxbridge for a 10 oz. patty served with melted cheddar, jalapeno peppers, chipotle ketchup, romaine lettuce, and a slice of tomato. All burgers are well done, so remember to specify otherwise – we suggest medium rare.
Upton’s got great buns:
Stop by Red Rock Grill and Bar in Upton for a Buffalo style burger, bathed in hot sauce and smothered in gorgonzola cheese. Spring for a side of sweet potato fries and an order of the Kielbasa Corndog Pops served with a honey mustard mango sauce.
Let Grafton put a BBQ stain on your white t-shirt:
Visit the iconic Post Office Pub in North Grafton for a Bronco Burger. Enjoy 10 oz. of Angus beef topped with BBQ sauce, cheddar cheese, and onion rings, and served on a bulkie roll. It’s a bit chilly to sit out on the patio this time of year, but the bartender will be happy to mix you up a tiki cocktail regardless.
We would be remiss not to mention that the Art Bradish hot dog stand will open for business on Memorial Day Weekend 2017. Until then, get cozy inside at the Burger Grille, Red Rock Grill and Bar and the Post Office Pub.
Uxbridge, MA has had a new place to cool off since UXLocale opened to serve ice cream earlier this month. And, since recently being approved for its liquor license, UXLocale is expected to become be a new culinary destination harnessing local resources in a rustic setting.
Outdoor Dining At UXLocale in Uxbridge, MA.
Overlooking Uxbridge’s open fields, the restaurant’s goal (as the name suggests) is to source as much as possible within a few miles of the restaurant and to ensure that what is harvested will be applied to their creative, delicious, and health-conscious menu. To do so, UXLocale sources produce from Foppema’s Farm (Northbridge), Wedgwood Farm (Douglas), microgreens from First Leaves Family Farm (Whitinsville), and ice cream from Richardson’s (Middleton). In addition to locally sourced foods, UXLocale hopes to become part of the community, by creating a warm and inviting location that people return to regularly.
Founder and chef Elaine Pusateri Cowan has been primed for opening her own restaurant for years after having trained from childhood in industrial kitchen service, an Italian deli and various restaurants over the last several decades. Cowan exclaims, “My family and my husband’s family are one big family. When we started work on the place and asked for help, moms, uncles, aunts—some pushing 80 years old—sisters, brothers, nieces, nephews, friends and colleagues all came. And stayed beyond the first weeks’ ‘fun stage!’ This is bigger than a restaurant, it’s a dream and it’s contagious.”
Founder and chef Elaine Pusateri Cowan working her menu.
When asked about the location, Cowan explains, “It’s breathtaking up here on the Hill. People have been coming for the food but end up staying to listen to the birds, watch the blue heron fly over at dusk, and watch the sunset. When we roll out live music in the future, we’ll be able to take advantage of the environment and even perhaps a ‘beer garden!’ We want people to come, relax and make themselves at home.”
Cowan concluded that the town and entire Blackstone Valley community has been welcoming, “The farmers I have met are all such hardworking, earnest people. People stop in all the time while we are working, and I have been so grateful for every encounter. The encouragement has been powering me through. I’m staying.”
UXLocale seats 65 and offers an outdoor terrace overlooking a picturesque landscape. Indoors, the newly revamped restaurant will feature local artists, including food photographer Donna Dufault and illustrator Veronica Fish.
The menu is an eclectic mix of Italian and Sicilian dishes that chef Cowan has tweaked with a local vibe—everything from a fun assortment of prima appertivos, creative salads, distinctive sandwiches, pizzas, pastas and ice creams. Described by Chef Cowan as “slow, peasant fare” the menu will also have weekly specials utilizing various local produce throughout the changing seasons.
Atlantic cod with an anise crust being prepared in UXLocale’s custom 900-degree oven.
