- marlo monthly
Secured by Boston and New York public relations agency marlo marketing, Bob’s Clam Hut is recommended in the July/August 2017 issue of Martha Stewart Living as a place to “eat lunch out of a basket” as part of the magazine guide to getting “lost” this summer – #2 in the list of 50 things to do!
marlo marketing, a public relations agency with offices in Boston and New York, secured coverage in the June issue of Delta Sky Magazine for Sandy Pines Campground (SPC), Kennebunkport’s first seaside “glamping” destination offering resort-level amenities. SPC is featured in the in-flight magazine’s ‘New & Noteworthy’ column, and the piece includes the campground’s opening date, location and its glamping tents outfitted by 12 New England interior designers.
marlo marketing, a public relations agency with offices in Boston and New York, secured coverage for Woods Hill Table in the May/June issue of Organic Spa magazine. The two-page spread highlights numerous dishes by head chef Charlie Foster, in addition to highlighting the dairy-free dessert options offered. A recipe for the Black Bass Ceviche is also provided in the article.
Secured by Boston and New York public relations agency marlo marketing, a placement for Branch Line, a neighborhood rotisserie in the Watertown Arsenal, in the May/June issue of DRAFT magazine features the restaurant’s Rotisserie Cauliflower in an article on the popularity of the vegetable. The piece includes a full-page photo of the dish, alongside recommendations from Beer Buyer Magellan Casto on what brew pairs well.
Secured by Boston and New York public relations agency marlo marketing, a placement for Grafton Group’s Temple Bar in the March issue of Food Network Magazine spotlights the Barrel-aged Negroni in a guide to modern twists on the classic cocktail.
Secured by Boston and New York public relations agency marlo marketing, a placement for Eastern Standard Kitchen & Drinks and Yvonne’s in the Winter 2016 issue of Whisky Advocate spotlights both restaurants in a “48 Hours in Boston” traveler’s guide, touching on the restaurants’ cocktail programs.
Boston and New York public relations agency marlo marketing secured a placement for clients Woods Hill Table (Concord, MA) and Sweet Basil (Needham, MA) in the November 2016 issue of National Culinary Review. Sweet Basil’s Dave Becker and Woods Hill Table’s Doug Phillips lead the piece with insight on modern ways to elevate traditional holiday desserts.
Secured by Boston and New York public relations agency marlo marketing, a placement for Branch Line, a neighborhood rotisserie located in the Watertown Arsenal, in the charter issue of Christopher Kimball’s Milk Street magazine features the signature Salted Avocado alongside insights from chef Stephen Oxaal on the creation of the dish and full recipe.
Secured by Boston and New York public relations agency marlo marketing, a placement for Branch Line in the September 19th issue of Nation’s Restaurant News spotlights the signature Green Circle Rotisserie Chicken Drippings in a feature on extraordinary side dishes, alongside great insight from Partner Andrew Holden on the inspiration behind the dish.
Secured by Boston and New York public relations agency marlo marketing, Market Watch features Nicole Lebedevitch, bar manager of Yvonne’s, and Jared Sadoian, bar manager of The Hawthorne, in the magazine’s Mixology section feature on vodka. Lebedevitch’s recipe for Yvonne’s Gypsy Queen cocktail as well as The Hawthorne’s recipe for the Phil Collins, courtesy of owner Jackson Cannon, are also featured.
Secured by Boston and New York public relations agency marlo marketing, a placement in the September issue of Delta Sky, Delta airline’s in-flight magazine, features Eastern Standard, The Envoy Hotel, UNI, Area Four and Journeyman in a “1 City, 5 Ways” guide to Boston.
Secured by Boston and New York public relations agency marlo marketing, Martha Stewart Living included The Colonnade Hotel’s Roof Top Pool (RTP) in their summer guide as a top spot to “Hit the Roof” and take in the views of Back Bay and Fenway while going for a swim.
Boston and New York public relations agency marlo marketing secured The Envoy Hotel as the backdrop for a fashion and travel photoshoot with actress Meghan Markle. Three of the resulting feature’s eight pages showcase the hotel, highlighting its prime location in the burgeoning Seaport Innovation district and their rooftop lounge, Lookout Rooftop and Bar, as the ideal spot to sip cocktails and take in Boston’s skyline.
Secured by Boston and New York public relations agency marlo marketing, Yvonne’s leads Departures’ guide of what to eat, see and do in Boston’s Downtown Crossing neighborhood. The restaurant’s rich interior design and worldly menu are featured, highlighting the “Tico” Tuna Crudo and Seared Halloumi Cheese.
Secured by Boston and New York public relations agency marlo marketing, Yvonne’s resurrection of Locke-Ober alongside the timeline of the space and photos of the restaurant then and now is featured in the magazine’s “What’s Hot Now” section.
Secured by Boston and New York public relations agency marlo marketing, Virgin Australia’s in-flight magazine, Voyeur, features Bob Clam Hut as the representation for Maine lobster rolls in a piece that highlights the dishes that make up the U.S. (not the stereotypical fast food). The article mentions that Bob’s versions are “as good as it gets.”
Following months of outreach, marlo marketing secured The Envoy Hotel‘s inclusion in Celebrated Living magazine’s prestigious Platinum List. American Airlines’ in-flight magazine for business and first-class passengers honored the property for Most Innovative Hotel Architecture, including a photo and highlighting the incredible views, location, design elements and web address.
Following a pitch from Boston and New York public relations agency marlo marketing, Global Traveler magazine included The Envoy Hotel in a piece about the growth of Seaport. The article leads with a beautiful shot of Envoy’s Lookout Roof Top and Bar and explains the hotel’s recent opening, incredible views, popularity of the rooftop as well as the its status as an Autograph Collection property.
Secured by Boston and New York public relations agency marlo marketing, a placement for Eastern Standard, The Hawthorne and Branch Line in New York Magazine features Proprietor Garrett Harker’s suggestions for a perfect Saturday night in Fenway in the front-of-book section, “The Urbanist.”
Secured by Boston and New York public relations agency marlo marketing, Grand Amore Hotel and Spa is highlighted in National Geographic Traveller’s April 2016 cover story about Hidden Italy for its unique ability to book private tours of the Vasari Corridor, a secret passage connecting the Uffizi Gallery to the Palazzo Pitti.
Secured by Boston and New York public relations agency marlo marketing, a placement in Food & Wine magazine features SELECT Oyster Bar and Chef/Partner Michael Serpa across five-pages in an expansive feature on the best new wine bars in the country.
Secured by Boston and New York public relations agency marlo marketing, a placement in Food & Wine magazine in a two-page “Gastronaut” feature spotlights Co-Owner of The Hawthorne and Bar Director of Eastern Standard, Jackson Cannon and his step-by-step recipe for rosé vermouth.
Secured by Boston and New York public relations agency marlo marketing, a placement in American Way magazine features Bar Director of Yvonne’s, Will Thompson, as an expert on the emergence of the classic punches on cocktail menus across the country.
Following a pitch by Boston/New York public relations agency marlo marketing, The Wall Street Journal featured a martini recipe and expert tip from Boston bartender, Will Thompson. Thompson is the bar manager at Yvonne’s, a modern interpretation of the supper club with a bar program designed around social dining.
marlo marketing, a public relations agency with offices in Boston and New York, secured the inclusion of Eastern Standard and Jackson Cannon in Wine Enthusiast’s November feature on vermouth cocktails with a full-page placement spotlighting the restaurant’s Frobisher cocktail recipe and Cannon’s skill with spirits.
Secured by Boston and New York public relations agency marlo marketing, a placement in Plate magazine features chef/partner of SELECT Oyster Bar, Michael Serpa as one of the top chefs to watch across the country. The two-page spread provides an extensive look behind SELECT, touching on the inspiration for the restaurant and food program.
Secured by Boston and New York public relations agency marlo marketing, this placement for The Hawthorne in Wine Enthusiast features owner Jackson Cannon’s bar knife in a roundup of stylish upgrades for the home bar.
Secured by Boston and New York public relations agency marlo marketing, a placement for Eastern Standard in Fast Company’s “The Recommender” section gives top billing to bar director Jackson Cannon, who shares his of-the-moment cocktail ingredient pick and an accompanying recipe.
“It’s the little things” that can take an outstanding hospitality experience to even higher heights. Florence, Italy’s newest luxury boutique hotel, The Grand Amore Hotel and Spa, boasts an attentive staff that is called out in AFAR magazine’s round up of hotels with unexpected service.
The pending July 1st opening of CannaCamp, the first-ever cannabis resort in the United States, is the focus of an Associated Press article.
The Cape Arundel Inn in Kennebunkport, Maine is featured for it’s great location (noting it’s secluded but close distance from center of town), the amenities offered, the stellar dining at Ocean and the proximity to the Bush Estate.
Florence, Italy’s Grand Amore Hotel and Spa’s ideal location and luxurious amenities earn our travel client a spot in The New York Times’ list of “10 Hotels in Europe That Make You Feel at Home.”
Rosebud American Kitchen & Bar is featured in a guide to Boston as one of the city’s must-try restaurants.
Eastern Standard’s Standard Education event is featured alongside a recommendation to stay in the newly renovated Hotel Commonwealth.
Wine Spectator’s “A Perfect Match” traces Pain D’Avignon Executive Chef Matthew Tropeano’s path to Cape Cod and shares his recipe for Braised Short Ribs with Sage-Scented Beef Jus, paired with a Delas Crozes-Hermitage Les Launes 2011 Syrah.
The eclectic wine and beer tastings offered at Cambridge, Mass. wine shop, Central Bottle Wine + Provisions, are suggested for travelers in Wine Enthusiast’s gourmet guide to Boston.
An “Off Duty” section cover story on New England’s culinary renaissance includes a recipe for Chef Matt Jennings’ Scallion Pancakes with Maine Peekytoe Crab along with his insight on the region’s signature ingredients and preparations.
Better Homes and Gardens features Pain D’Avignon bakery & bistro owner Vojin Vujosevic and his family’s tips for summer outdoor entertaining, complete with ideas for al fresco backyard dining and decorating from their Cape Cod home.
Hotel Commonwealth’s new Terrier Suite, an homage to nearby Boston University, and its symbiotic relationship with the school factors into a The New York Times’ discussion on the importance of hotel relationships with nearby universities to attract parents, prospective students and alumni.
Loren Christie features Eastern Standard, Hotel Commonwealth, Towne stove and spirits and Tavern Road in Metro Toronto’s springtime travel piece on Boston.
Victorian Homes gets the full picture of Nantucket with an in-depth feature on Union Street Inn, an elegantly decorated bed and breakfast, and suggests nearby restaurants American Seasons and The Proprietors for iconic island dishes.
Chef Michael Leviton shares his personal health and fitness regime with The Wall Street Journal in a “What’s Your Workout” feature.
In its weekend guide to Nantucket, American Way praises American Seasons and The Proprietors Bar & Table as the island’s top dining destinations, while naming Union Street as the place to stay.
Orla LaScola, co-owner of Nantucket’s American Seasons and The Proprietors, shares her insights on balancing family life and a busy restaurant management schedule with Working Mother magazine.
Mike LaScola, co-owner and chef at American Seasons, speaks to Restaurant Hospitality about his techniques for braising underutilized parts of heritage breed pigs and his partiality to serving pork cheeks, ears and tails.
A recipe for Central Bottle Wine + Provisions’ house-made Marinated Feta leads a full-page feature on do-it-yourself holiday gift ideas, among items from notable dining destinations from around the world.
A profile piece on Chef Louis DiBiccari and his brother Michael DiBiccari that touches on everything from growing up on the Northshore and the road to opening Tavern Road to their favorite menu items and the emerging food scene in Boston and beyond.
Pain D’Avignon’s Bread of the Month program receives the #1 spot in The Wall Street Journal’s “The Off Duty 50” 2013 holiday gift guide, described as a delicious way to celebrate holidays throughout the year.
Farmstead’s highly addictive Blue Cheese Shortbread cookies are one of three artisanal products featured in The Wall Street Journal’s “Bits & Bites” column, with details on the local ingredients that lend to the shortbread’s flaky texture and sweet/salty flavor.
New York Times Dining Columnist Florence Fabricant has her eye on Farmstead’s savory Cheddar Biscuit Chips, as featured in her weekly “Front Burner” column highlighting food and drink items to watch from retailers across the country.
Farmstead, Inc. Chef/Owner Matthew Jennings spans the cover of The New York Times’ Dining section in a feature following his experience at Cook It Raw, the invite-only culinary weekend in Charleston, SC.
Marjorie Druker, Executive Chef/Co-Owner of New England Soup Factory and The Modern Rotisserie shares her methods for making the perfect rotisserie chicken, which she learned from working with Boston Chicken earlier in her career.
The Eliot Hotel’s Harvard University roots and Clio’s renowned molecular gastronomy practices earn the hotel and restaurant spots among The Globe & Mail’s top ten picks for “brainiac” travel in Boston.
The Proprietors Bar & Table, Nantucket’s newest dining hotspot owned by the team behind American Seasons, gets a glowing review for its globe-trotting concept in The New York Times’ travel feature.
Island Creek Oyster Bar General Manager and Wine Director, Tom Schlesinger-Guidelli, shares his family’s history within the restaurant industry in a New York TimesDining section cover story on restaurant families.
Matthew Jennings, Chef/Owner of Providence’s Farmstead, Inc., provides insight on his favorite ways to incorporate buttermilk into dishes, highlighting his use of the classic ingredient in a recipe for Blueberry Buttermilk Fool.
A recipe for Central Bottle Wine + Provisions’ house-made Marinated Feta leads a full-page feature on do-it-yourself holiday gift ideas, among items from notable dining destinations from around the world.
Jackson Cannon, Co-owner of The Hawthorne, is the subject of a two-page spread featuring substantial background on his spirited travels and recent acquisition of a rare Bols Genever barrel.
Boston’s cocktail scene is more than green beer according to The Washington Post, thanks to game-changing mixologists at some of the city’s best upscale restaurants like Clio, Eastern Standard, The Hawthorne and Island Creek Oyster Bar.
Pain D’Avignon’s Bread of the Month Club is featured in the magazine’s holiday gift guide photo spread.
The New York Times spotlights Farmstead, Inc. Owner/Chef Matthew Jennings’ Heirloom Squash Salad with Pepita Purée and Pickled Shallots in a dining feature on daring Thanksgiving sides as interpreted by three of the nation’s top chefs.
Peter Agnostelli’s in-depth profile of ICOB co-owner and executive chef Jeremy Sewall features extensive quotes, numerous photos, a recipe and advice for the home cook, positioning ICOB as a top destination for seafood and Jeremy as a celebrated chef.
This prominently featured write-up in the front of book “Itinerary” section positions Pain D’Avignon as a renowned Cape destination and the seasonally-inspired Bread of the Month program as an ideal hostess gift or treat for food lovers. In addition to essential info and detailed descriptions of several month’s offerings, a full-page photo leads the section and an additional photo of the bread accompanies the write-up.
In cigar aficionado‘s 20th anniversary Collector’s Issue, Farmstead’s Meat Club packages are featured in the magazine’s monthly round-up of high-quality items, including examples of the seasonal meat and condiment pairings included in each set and details on Chef Matt Jennings’ many accolades.
Chef Matt Jennings’ tips for building a better BLT, along with a recipe for his Pork Schnitzel BLT, are detailed in a full-page spread in Esquire’s “EAT LIKE A MAN” feature, with recommendations for layering flavors and textures, and the best wheat beer to pair with the sandwich.
In a feature on must-see travel destinations in Boston, Joe’s American Bar & Grill’s outdoor dining space at the restaurant’s Waterfront location, pictured in the article’s background, is described as a spot to sample classic American dishes while admiring the picturesque Boston landscape.
A feature on luxury outdoor vacations in Southwest Airlines’ spirit magazine includes an oyster-centric hotel package from Hotel Commonwealth, listing amenities from Island Creek Oyster Bar and Eastern Standard.
American Seasons’ Hogtoberfest – a weekend celebrating whole-animal carving and eating with Chefs Michael LaScola of the iconic Nantucket restaurant and Matt Jennings of Farmstead, Inc. in Providence – is included in a round-up of the nation’s most notable food-focused Oktoberfest events in Airtran Airways’ go magazine.
In a round-up of this summer’s most refreshing drinks, recipes for Clio’s Tree Line cocktail and The Hawthorne’s East Coast Tommy Margarita are included among writer Kevin Sintumuang’s seasonal favorites from nationally recognized cocktail connoisseurs.
Clio Bar Director Todd Maul’s fiery Frank-O cocktail, which includes smoked ice and liqueur soaked wood chips, is highlighted in a story on trendy smoke-infused menu items from the nation’s top dining and drink spots.
Hotel Commonwealth’s Ultimate Fenway 100 package is featured as one of three great ways to pamper your dad this Father’s Day, highlighting the Baseball Suite’s sports-clad interior and proximity to Boston’s historic ball park.
In the “trendspotting” section dedicated to cocktails that incorporate smoked elements, the Frank-O cocktail from Todd Maul at Clio is one of six featured drinks. The Frank-O is included alongside beverages from Jose Andres’ Bar Centro in LA and Yardbird in Miami.
This year’s “Saveur100,” an annual roundup of SAVEUR editors’ favorite food highlights from the past year features ICOB’s buttermilk biscuit as a “showstopper” treat along with accompanying photo of Chef Jeremy Sewall with a stack of biscuits and the biscuit recipe for readers to make at home.
As pet-friendly tourism started to become a national trend a couple years ago, the opportunity was ripe to position Provincetown as the #1 canine resort town on the East Coast. With the construction of a new public dog park, a dog-friendly history that dates back tot he Mayflower and a reputation for being a welcoming town for four-legged friends, Provincetown was a perfect fit for pet-friendly travel stories. FIDO Friendly‘s naming of the town as one of their 50 top picks caps off almost two years of positioning the town as a pet-friendly destination to national press.
Canada’s major daily newspaper charts the rise of Downtown Boston to a theater, dining and cultural hub, thanks to trailblazing businesses like BiNA osteria and Kingston Station.
Island Creek Oyster Bar is included in a round up on places to eat while in town for the Boston Marathon. Our client was especially pleased with the writer’s positioning; “A meal at Island Creek Oyster Bar is up there with the Freedom Trail on the weekend’s roster of essential visitor experiences.”
Island Creek Oyster Bar is included in the April issue of Wine & Spirits. In addition to notes on the thoughtfully out-of-the-box wine list, it gives a shout out as what “may be the first ocean-to-table restaurant…”
In a story on barrel-aged cocktails, The New York Timesincludes the aged Negroni at Temple Bar, putting the Cambridge bistro in the same ranks as bars and restaurants that boast nationally recognized cocktail programs in cities like Portland, Oregon, Chicago and New York City.
Boston’s WCVB news team takes a look at Le Whif.