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The Linden Store – A World Class Deli

Linden Store Wellesley, MA

Often times, the best and most memorable food experiences are found in the most unassuming locations. The Linden Store, located at 162 Linden Street, Wellesley, MA has been one of these places since it first opened in 1933. Of course much has changed since it first opened its doors, but the simple fact remains, good service, high quality ingredients, and a friendly atmosphere leads to a loyal following. As delicatessens go, The Linden Store provides its customers with good food, and a unique experience that you would be hard-pressed to find elsewhere.

The Linden Store is a classic deli, with made to order subs, homemade soups, a variety of salads, and with a recent renovation, a wider selection of breakfast options. When you walk into The Linden Store, you are immediately hit with the smells of fresh bread, half-sour pickles, and the sounds of orders being shouted out. Unlike most local sub shops, everything is in view for the customers. There are 8-10 sandwich stations, each with a dedicated deli-slicer. Not only is each sandwich made to order, the components of the sandwich are freshly prepared for each individual order, including slicing of the deli meat. One of the “knocks” has been the lack of seating, but with the recent expansion, more counter space is available, and as the weather becomes nicer, the outdoor picnic tables increase the available seating. Lines often seem long, but with a large staff, and multiple sandwich stations, the wait is rarely more the ten minutes. An often used trick to beat the lines is to call your order in, and your sandwiches will be wrapped in their waxed paper blankets waiting for you when you arrive.

Although the reputation of the sandwiches at The Linden Store has created an ever growing cult following, the service truly brings people back. Every customer is made to feel like they are apart of something special. The owners, two brothers, strive to provide their customers with the very best. They are always at the store, and they work to connect with their customers with a quick “Hello,” or a casual conversation. It is clear all that work at The Linden Store take pride in providing their customers with a world class experience, which is saying something for a deli. If your order is not exactly as you expected, they will take care of you.

The menu at The Linden Store can be overwhelming, and often new customers are unprepared to order when they get to the front of the line. Yet, it is a safe bet to assume that the “regulars” will favor the “Linden Special,” which is made up of mortadella, salami, prosciutto, provolone cheese, tomatoes, marinated peppers and olive oil. Or the “Isabella,” with prosciutto, fresh mozzarella, fresh basil, tomatoes and olive oil. And even with such creations on the menu, the staff will be happy to take custom orders as well.

A local sandwich shop doesn’t seem like a logical choice for a food blog that often focuses on higher end establishments. Yet, the quality of the food and service dictates that The Linden Store is deserving of such praise. The Linden Store is open Monday-Friday from 6:30 am to 5:00 pm, and Saturdays from 6:30am to 3:30 pm.

 

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Chef’s Best: The Champagne Experience

Chef Steve Champagne introducing the first course at the Chef's Best dinner at Bocado in Wellesley, MA.
Michael Covino, president of Niche Hospitality Group, talking to attendees about each wine pairing during Chef's Best: The Champagne Experience at Bocado in Wellesley, MA
Michael Covino, president of Niche Hospitality Group, talking to attendees about each wine pairing during Chef’s Best: The Champagne Experience at Bocado in Wellesley, MA

Mass Foodies celebrated the fifth installment of their popular Chef’s Best dinner series at Bocado Wellesley. Touted as “The Champagne Experience”, eager guests arrived for an evening of food, fun, and education as Executive Chef Steve Champagne created a unique and flavorful dining experience for his guests.

Bocado Tapas Bar has restaurants in Worcester, Providence, and Wellesley and has introduced the concept of tapas dining (small dishes to be shared) to thousands of New England diners each year. In Spain, tapas are a way of life, infusing a sense of home with the social connection so many yearn to create. But for The Champagne Experience, Chef Champagne and his team stepped outside the tapas box, pushed the limits of creativity and delivered a meal his guests will be talking about for a long time.

Pan-Roasted Bacon-Wrapped Short Rib: Charcoal charred celery root purée, mushroom conserve, rioja glaze
Pan-Roasted Bacon-Wrapped Short Rib: Charcoal charred celery root purée, mushroom conserve, rioja glaze

Expectations where high and Bocado delivered as the night began with an elegant display of artisan cheeses and charcuterie, assorted pinchos and tapas. From the start, the dishes became a transformative experience, bringing out the Spanish admirer within everyone. As Chef Champagne expressed his passions for foods and inspirations found in the Spanish culture, Michael Covino, President of Niche Hospitality Group, complemented each dish with a perfectly paired glass of vino.

Diverse, eclectic and true to form, the first three courses inspired the palates of each guest, bringing approval with every bite. The Josper Grilled Octopus Salad – a salad of beet carpaccio, parsnip, carrots, micro arugula, lemon and olive oil blended with a sherry balsamic, Maldon salt and crispy shallots – was a light start to the meals. A delicately presented dish with a fresh scent, the Josper Grilled Octopus Salad was served with a glass of La Cana (Albarino) wine.

 

Kurobuta Pork Loin: Roasted Brussels, buttercup squash, foie gras maple syrup, crumbled house sausage
Kurobuta Pork Loin: Roasted Brussels, buttercup squash, foie gras maple syrup, crumbled house sausage

Diving into the second course, Chef Chamagne’s creative interpretation of a “Spanish Western Omelet” was an easy way to open up the appetite of the room for a savory dish follow-up. Paired with the Muga Rosé from Rioja, Spain, this dish was a great example of the event’s purpose: to blend tastes from Spain and The West. “Rioja, Spain is not seen as a destination for visitors but it is a must if wine is of importance,” said Covino. “The Rose is made from red grapes and a mix of old and new world. While some of the blend is created in oak barrels the other is kept in stainless steel for freshness and youth,” he added.

Lemon Olive Oil Cake: Currata, honey roasted apples, toasted salty caramel
Lemon Olive Oil Cake: Currata, honey roasted apples, toasted salty caramel

The pork was featured next, with two interpretations of the succulent meat for the third and fourth course. First, a Kurobuta Pork consisting of Berkshire pork, roasted Brussels, buttercup squash, foie gras maple syrup and crumbled host sausage was paired with a glass of El Chaparral – a French influenced wine created by a one-woman wine maker in Spain. This medium red wine is bottled in a Burgundy-style bottle to connect to its French roots, and paired perfectly with the pork. Next, a Roasted Bacon-Wrapped Short Rib served over a charcoal-charred celery root puree, with mushroom conserva, rioja sauce and fried capers was served with a glass of Alonso del Yerro. This wine is bottled along the river, in higher temperatures, giving it a stronger structure, deep red color and incredibly rich and powerful flavors which complemented the rich meaty short rib.

Ending the night was bittersweet but delicious as guests were presented with a Lemon Olive Cake lined with honey roasted apples, salted caramel sauce, and burrata cheese.

The tour of Spain presented by Chef Champagne lasted only three hours, but will not be easily forgotten by the folks that attended. At the hands of Chef Champagne, the event truly embodied the concept of Chef’s Best, encouraging Chef Champagne to go beyond the Bocado brand and create dishes he considers his best.