- marlo monthly
Secured by Boston and New York public relations agency marlo marketing, Woods Hill Table is included in the July issue of Sizzle magazine. Chef Charlie Foster shares how he works with local New England foragers to source mushrooms for dishes, and describes how he pairs them with ingredients from the restaurant’s farm, The Farm at Woods Hill. The article also mentions how Chef Charlie forages for sassafras root, using what he finds to make the glaze for pork rib chops. A photo of the Salad of Roasted Beets is also included.
Secured by Boston and New York public relations agency marlo marketing, after an interview with CEO Mark Richardson, Destinations Magazine covered LimoLiner’s high-end motorcoach services in a story about the luxury bus travel trend. The article includes unique insight from Mark about the business and features a photo of one of the LimoLiner vehicles.
marlo marketing, a public relations agency with offices in Boston and New York, secured coverage for Woods Hill Table, a farm to table restaurant in Concord, MA, in the May issue of Restaurant Hospitality magazine. Featured is the Ginger Kombucha in an article focused on the fermented beverage’s growing popularity. The piece includes a photo of a signature kombucha cocktail that is a seasonally changing part of the restaurant’s bar program.
Secured by Boston and New York public relations agency marlo marketing, a placement for Eastern Standard Kitchen & Drinks, Branch Line and The Hawthorne in the April issue of FSR magazine features restaurateur Garrett Harker’s focus on staff education and enrichment, including insights from Bar Director Jackson Cannon.
Secured by Boston and New York public relations agency marlo marketing, a placement for Garrett Harker’s Kenmore Square restaurant, Eastern Standard, features an in-depth look at the new chef human resources job position. The piece includes great insights from Molly Hopper, Director of People and Staff Development, and Andrew Holden, General Manager, on the creation of the role and the importance of front-of-house/back-of-house cohesion in the restaurant.
Secured by Boston and New York public relations agency marlo marketing, Restaurant Development + Design features Yvonne’s, UNI and Branch Line as the only restaurants spotlighted in the magazine’s “Design Market” feature focusing on Boston. The piece notes the city’s recent dining scene explosion and provides design details and photos of each restaurant.
Secured by Boston and New York public relations agency marlo marketing, Yvonne’s outstanding design and impressive reincarnation of its historic space is highlighted in a feature about Boston’s developing hospitality industry. Yvonne’s is the only independent restaurant included in the piece, which primarily focuses on hotels.
Flavor & The Menu features Tavern Road Chef/Owner Louis DiBiccari in an article on chickpeas, highlighting the preparation method for the restaurant’s Fried Chickpea Bites along with additional dishes that feature garbanzo beans on the menu.
In a “Who’s Doing What” feature for Restaurant Development + Design, Boston and New York public relations agency marlo marketing secured a placement where Ogawa Coffee’s interior design is featured, with note of this being their first international location.
Sweet Basil and Juniper Chef/Owner Dave Becker’s handmade pottery and sustainable “art-to-table” philosophy are highlighted in a feature about the artistry of setting tables.
In a feature on creative uses of apricots, Alpine Restaurant Group Founder & President Joe Cassinelli comments extensively on his favorite preparations of the often overlooked stone fruit and how he incorporates the ingredient into the menus at The Painted Burro and Posto.
In a cover story on career bartending, Jackson Cannon of Eastern Standard and The Hawthorne provides insight into how he keeps his work/life balance alongside a full-page photo spread featuring The Hawthorne.
Spirited restaurateur Dave Becker of Sweet Basil and Juniper shares his thoughts on his hand-thrown pottery as an extension of his restaurants’ overall sustainable missions. His plateware is featured in the lead page ofFSR’s “First Course” section.
15 ways to use strawberries beyond dessert; including strawberry soup recipes from New England Soup Factory and The Modern Rotisserie.
Marjorie Druker’s two gourmet-to-go restaurants, New England Soup Factory and The Modern Rotisserie, are prominently featured in a story detailing the trends in take-out and the challenges and success that quick-service restaurants face in the industry.
A lengthy feature highlighting inventive takes on classic desserts includes insight from Kate Jennings, who amps up the Pound Cake at Farmstead, Inc. with rhubarb and blue cheese-hazelnut crumble, and Monica Glass, whose “inside-out” version of pumpkin pie draws sweet-loving diners to Clio.
Garrett Harker, owner of Eastern Standard and The Hawthorne, is the focus of a “Tricks of the Trade” feature sharing insights into how to achieve outstanding service, the value of a knowledgeable staff and the programs at all his restaurants to ensure the staff continues to learn and grow.
The pour-over coffee at Kenmore Square mainstay, Island Creek Oyster Bar, is highlighted in a feature on the increasing use of pour-over brewing methods at US restaurants.
The innovative house-made bread programs at Island Creek Oyster Bar, American Seasons and Pain D’Avignon are spotlighted in a feature on interesting approaches to bread service in The National Culinary Review.
Kenmore Square cocktail destinations Eastern Standard, The Hawthorne and Island Creek Oyster Bar and the small-batch distillers from Bully Boy are highlighted in aMARKET WATCH feature about Boston’s burgeoning craft cocktail scene.
A profile on PARK in restaurant development+designmagazine includes details on the design concept as well as extensive photos of the space.
“Bone and Gristle Boys” Matthew Jennings, Chef/Owner of Farmstead, Inc. and Ryan Farr of 4505 Meats say “cheese” in Food Arts’ monthly photo feature. A snapshot of the duo testing out their layered pork Boss Hog sandwich at the San Francisco Street Food Festival leads the November issue’s photo round-up.
A story about house-made vermouths highlights Bar Director Jackson Cannon as a “pioneer in DIY vermouth,” featuring quotes from Jackson, a description of the house-made vermouth and its production and the names of several cocktails featuring the product. A photo of the vermouth ingredients with details about the recipe is also included.
Anna’s Taqueria leads a feature story in RESTAURANT BUSINESS about the movement toward authentic street food dishes in restaurant settings, with commentary from Mike Kamio about what makes the restaurant’s tacos al pastor a stoundout example of the trend.
The luxury issue of hospitalitydesign, a high-end industry trade publication, includes Clio in a story about established fine dining restaurants undergoing relaxed renovations. Ken Oringer’s flagship Boston restaurant is included alongside eateries from other notable chefs like Wolfgagng Puck, Eric Ripert, and Michael Mina.
Foumami Asian Sandwich Bar is a featured in two pieces in the November issue of RESTAURANT BUSINESS. The first recognizes the restaurant as an industry innovator in a trend piece about the rise of Asian restaurant concepts and the second includes Foumami’s Chicken Katsu sandwich in a round-up of unique sandwiches across the country.
The August 8, 2011 issue of Nation’s Restaurant News includes insight from Michael Leviton of Area Four and Jeremy Sewall of Island Creek Oyster Bar on the pros and cons of serving bluefin tuna.
We began working with the editor on this story in May 2010; it came out in the May 2011 issue of CAPE COD LIFE, just in time for the 15th Annual Nantucket Wine Festival.
In the April 30, 2011 issue of wine industry magazine,sommelier JOURNAL, writer Ruth Tobias highlights the wine-inspired restaurant design at Bin 26 in Beacon Hill. In a sidebar to her story on the rising popularity of kegged wines, Russell House Tavern owner Pat Lee discusses the benefits of serving local kegged wines.
Temple Bar and Russell House Tavern are prominently featured in this story on vegetarian offerings at traditional restaurants in Flavor & The Menu.
Eastern Standard & Basho are included in this Nation’s Restaurant News round up of restaurants using interesting spice applications.
Eastern Standard: Booze-Free Buzz
Grafton Street, BiNA osteria: Worldly Sandwiches
Temple Bar: Blue Plate Updates
American Seasons, Temple Bar: Deep Fried Sanctified
American Seasons: Rustic Revolution