Michael & Orla LaScola’s American Seasons is profiled inGood Life.
- marlo monthly
Secured by Boston and New York public relations agency marlo marketing, a placement for Big Tree Hospitality in the Late Fall issue of Boston Common magazine spotlights Eventide Fenway in a two-page spread about the Boston expansion. Alongside great photos, the piece delves into the history and success of Big Tree Hospitality in Portland and explains Eventide Fenway’s new counter-service model.
Secured by Boston and New York public relations agency marlo marketing, Bob’s Clam Hut owner, Michael Landgarten, is featured the Fall 2017 issue of edible Maine. The four-page spread begins with a full-page photo of Landgarten along with a brief background on him before delving into an interview-style piece that touches on Bob’s history, Michael’s activism and thoughts on the food/restaurant industry, as well as some of Landgarten’s personal reflection on running two restaurants. The story concludes with a photo of Landgarten, which is also included in the magazine’s table of contents page.
Secured by Boston and New York public relations agency marlo marketing, RUKA was featured in the Fall 2017 issue of Boston home magazine in a 2-page spread about the restaurant’s interior design and includes numerous photos while highlighting décor details.
Secured by Boston and New York public relations agency marlo marketing, RUKA was featured in the October issue of Out magazine (circulation 203,039K+) in a piece about pisco cocktails. The story includes Nicole Lebedevitch’s insight detailing the specifics of pairing pisco cocktails with gourmet cuisine.
Secured by Boston and New York public relations agency marlo marketing, the Fall 2017 issue of Food Fanatics magazine includes both Woods Hill Table (Concord, MA) and Hugo’s (Portland, ME) in a piece on creative ways to consume squash. The article quotes both restaurant’s chefs, detailing how they use the many varieties of the gourd. Also featured is a recipe and photo of Woods Hill Table’s Spaghetti Squash with Smoked Labneh & Shishito Peppers.
Secured by Boston and New York public relations agency marlo marketing, RUKA was featured in the October 2017 issue of Wine Enthusiast, in a piece about pairing Nikkei cuisine with wine. The writeup spotlights sommelier, Matt Berkovitch, and his insights on pairing the Ribeye Cap Anticucho with a glass of the Pietradolce Vigna Barbagalli.
Secured by Boston and New York public relations agency marlo marketing, a placement for Area Four Kendall and Boston in the September issue of National Culinary Review spotlights the restaurants’ kitchen design in a feature about the popularity of using open kitchens across the country. Alongside both full and half page photos of the restaurants, the piece offers extensive insight from Executive Chef/Owner, Jeff Pond and Architect, Joseph Stromer.
Secured by Boston and New York public relations agency marlo marketing, Branch Line is included in the September/October issue of Harvard Magazine. Alongside a few great images, the full-page review of the restaurant goes into detail on some highlights from the menu, and complements the great selection of craft brews available on draft. The piece also mentions the history of the space, noting it’s deep-rooted connection to the community of Watertown.
Secured by Boston and New York public relations agency marlo marketing, a placement for A4cade in the September issue of Bon Appétit spotlights the Gene Simmons cocktail in a feature about the increase of interesting and fun drinking vessels around the country, alongside a great photo.
Secured by Boston and New York public relations agency marlo marketing, Luxury Magazine’s Summer 2017 edition featured Sandy Pines Campground’s innovative glamping tents & luxurious amenities in a section about Kennebunkport, Maine.
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!
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.
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, 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 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, Where Boston’s May issue features RUKA, Yvonne’s and Anna’s Taqueria in the food highlights of its “Insider” section. The page is led by a large photo of select dishes and drinks at RUKA followed by a detailed description of the restobar’s standout food and décor. Both Anna’s Taqueria and Yvonne’s are recommended as two of the three “women” to follow this month for May flavor showcasing photos of the Al Pastor tacos from Anna’s Taqueria as well as the Jackie O’s portrait in the Library at Yvonne’s.
Secured by Boston and New York public relations agency marlo marketing, a placement for wood-fired pizza brand Area Four features co-owner Michael Krupp’s take on Boston’s best food and drink hotspots in the “Eat Like an Insider” column, including Roxy’s Central & A4cade.
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 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, the Boston Herald features a detailed history of La Casa de Pedro’s Pedro Alarcon and his culinary journey from 1996 to present, highlighting the challenges, inspirations and excitement that led him to open his Seaport location in 2016. The two-page article also includes recipes for the Camarones Al Ajillo tapa and Fuego Con Humo 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.
Secured by Boston and New York public relations agency marlo marketing, Team IMPACT is featured on Inside Edition placement focused on the organization’s efforts to improve quality of life for children facing life-threatening and chronic illnesses. Larry Prout JR., a teenage suffering from spina bifida, was matched to the University of Michigan’s football team through Team IMPACT’s program.
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.
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 great review for Tom’s BaoBao was featured in The Providence Journal. The placement, which is teased on the first page of the newspaper, gives an overview of the design, background & training at Tom’s BaoBao, following the opening of the second international location in Providence’s Downcity neighborhood.
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, 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, a placement for UNI in the Fall issue of Boston Home magazine features an in-depth look at unique design elements in the newly-renovated dining room. The issue also includes an excerpt of Restaurant Critic Corby Kummer’s great review from the July issue of Boston magazine.
Secured by Boston and New York public relations agency marlo marketing, a placement for Juniper in the September/October issue of Hannaford’s Fresh magazine features chef and owner Dave Becker’s recipe for Greek tzatziki dip in a roundup of creative ways to dress up Greek yogurt.
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 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.
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, ZEST Maine magazine features Kittery, ME landmark, Bob’s Clam Hut, in a two-page “Backstory” piece. The feature shares the history of Bob’s, including current owner Michael Landgarten’s involvement in keeping founder Bob Kraft’s legacy alive while updating the clam hut to current times.
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.
Secured by Boston and New York public relations agency marlo marketing, Foodies of New England features Bob’s Clam Hut’s Lobster Roll as the magazine’s cover photo. The magazine kicks off its roundup of New England’s best clam shacks with a four-page feature of the 60-year-old clam hut.
Secured by Boston and New York public relations agency marlo marketing, a placement for SELECT Oyster Bar in Food Fanatics, an online publication, features the recipe for SELECT’s Lobster Sandwich in a cover story on innovative lobster rolls. The placement shares extensive insight from Executive Chef and Partner Michael Serpa on his previous role as Executive Chef at iconic Neptune Oyster and the development of this sandwich.
Secured by Boston and New York public relations agency marlo marketing, The Boston Sunday Globe features Bob’s Clam Hut’s owner Michael Landgarten’s journey in continuing the legacy of the hut, which celebrates its 60th anniversary in 2016.
Secured by Boston and New York public relations agency marlo marketing, New York Daily News writer Linda Laban shared a guide to Kittery, ME and included Bob’s Clam Hut, highlighting the restaurant’s 60th anniversary. In addition, the piece included sibling restaurants Robert’s Maine Grill and Lil’s Café.
Secured by Boston and New York public relations agency marlo marketing, a placement for UNI on Lucky Peach online features extensive insight from Executive Chef and Owner Ken Oringer on his career and how his approach to management, operations and execution has evolved over the years.
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.
The Boston Business Journal features Grafton Group Owner Patrick Lee in a Q&A article that shares his thoughts on Greater Boston’s restaurant landscape and his emphasis on neighborhood-focused hospitality.
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.
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.
Following a pitch from Boston public relations agency marlo marketing, Travel + Leisure online featured The Grand Amore Hotel and Spa for their complimentary guest gifts and personalized service. The Grand Amore Hotel and Spa is a boutique property located in the heart of Florence, Italy.
Contributor Hunter Atkins positions Boston’s Envoy Hotel as the best new place to stay in the city. In this placement secured by marlo marketing, a public relations agency with offices in Boston and New York, The Envoy Hotel’s artistically minimal aesthetic, unparalleled harbor views, and signature level of service are positively highlighted.
In this placement secured by marlo marketing, a public relations agency with offices in Boston and New York, writer Christina Liao discovers the bliss of traveling solo. During her recent Boston visit, she chose to stay at The Envoy Hotel, and makes note of enjoying its rooftop bar with stunning waterfront views.
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.
In November 2015, USA TODAY 10Best asked readers to vote for their favorite new U.S. hotel from a pool of 20 openings chosen by a panel of hotel experts. Four weeks of voting later, The Envoy Hotel of Boston earned the most votes and title of Best New Hotel.
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.
Following a FAM trip in February 2015, northshore editor Kiley Jacques wrote a feature on KRC-created #LoveKPT initiative, designed to draw visitors during Kennebunkport’s off-season.
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.
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.
MarieClaire.com, the online outlet for one of the world’s leading fashion, beauty and lifestyle magazines, featured the Ricci Collection’s newest boutique hotel, Grand Amore Hotel and Spa, in a destination travel story. The writer, Samantha Leal, compares Beyoncé and Jay Z’s trip to Florence, Italy with her own trip, organized by Boston/New York public relations agency, marlo marketing.
Florentine Magazine, the premier English-language news magazine in Florence, Italy, featured the Ricci Collection’s Be.ONE and Grand Amore Hotel and Spa in a round-up of the city’s best boutique hotels following a pitch by Boston/New York public relations agency marlo marketing.
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.
Following a pitch by Boston/New York public relations agency marlo marketing, the Los Angeles Times’ travel section announced The MaryJane Group’s newest Bud+Breakfast, which opened in Colorado Springs last month. Hotel San Ayre is the third location for the Bud+Breakfast brand, offering guests a safe and comfortable place to enjoy recreational marijuana.
This article secured by Boston and New York public relations agency, marlo marketing, features an interview with Michael Landgarten, owner of Bob’s Clam Hut and Robert’s Maine Grill, regarding his restaurants’ status as American dining icons.
Garrett Harker provides insight into his impressive career, touching on each of the properties in his ‘growing empire,’ alongside insight from current and former employees into what sets him apart in the world of restaurateurs.
“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.
Late night comedians continue to take inspiration from the opening of CannaCamp, America’s first cannabis resort offering a completely marijuana-friendly place to stay in Colorado. Jimmy Fallon jokes about the pros and cons of staying at a marijuana Summer camp in this segment of The Tonight Show with Jimmy Fallon.
The opening of CannaCamp, the first-ever cannabis resort in the United States, has inspired jokes and mentions on nearly every late-night show in the country. In this clip, Jimmy Kimmel imagines the badges visitors can earn at this adult version of summer camp.
marlo marketing, a public relations agency with offices in Boston and New York, secured coverage of CannaCamp, the first-ever cannabis resort in the United States, in an article by Eater that details its unique amenities, including “wake-and-bake breakfasts”.
An article on Daily Mail.com, secured by marlo marketing, hypes the pending July 1st opening of CannaCamp, the first-ever cannabis resort in the United States.
marlo marketing, a public relations agency with offices in Boston and New York, secured coverage of CannaCamp, the first-ever cannabis resort in the United States, in an article by Conde Nast Traveler that details its unique amenities.
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.
The Colonnade Hotel boasts the only rooftop pool in the city of Boston, and its chic design and skyline views earns it a spot on Weather.com’s round up of 25 Amazing Rooftop Pools from around the world, including destinations like Thailand and Venice, Italy!
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.”
A pre-check-in questionnaire is just the beginning for our travel client, The Grand Amore Hotel and Spa in Florence, Italy. Journalist Julia Buckley’s hospitality experience was made even more special thanks to the thoughtful efforts of the hotel’s Comfort Crew.
Rosebud American Kitchen & Bar is featured in a guide to Boston as one of the city’s must-try restaurants.
Florence, Italy’s Grand Amore Hotel and Spa hosted New York-based fashion blogger The Sartorialist during his visit to Pitti Uomo, the world’s largest menswear fashion and accessories tradeshow.
Eastern Standard’s Standard Education event is featured alongside a recommendation to stay in the newly renovated Hotel Commonwealth.
Tim Smith features Eastern Standard, Hotel Commonwealth, Brasserie Jo and Scampo in a Boston travel story tied to baseball season, highlighting the top places to stay and eat.
Tim Smith features Eastern Standard, Hotel Commonwealth, Brasserie Jo and Scampo in a Boston travel story tied to baseball season, highlighting the top places to stay and eat.
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.
An extensive Kennebunkport travel feature highlights Kennebunkport Resort Collection properties including the Cape Arundel Inn & Resort, Earth, David’s KPT and Ocean, encouraging travelers to check out the stereotypically summertime destination year-round.
Ijeoma Eboh is crowned as the new Miss Harlem Shake 2014 and New York Daily News has the scoop on her involvement with the community, her blog (Klassy Kinks) and her pursuit of a PhD!
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.
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.
Stephanie Smith features Eastern Standard, The Hawthorne, Scampo, Hotel Commonwealth and The Colonnade as some of the area’s top dining and lodging options in a traveler’s guide to Boston.
An extensive feature on the long-lasting farm-to-table movement highlights sustainable initiatives at Earth at Hidden Pond and The Blue Room in Cambridge.
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.
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.
Nine semi-finalists in Harlem Shake’s first annual “Miss Harlem Shake” contest are featured in a full-page story. An accompanying online poll allows readers to join in and vote!
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.
Uni Sashimi Bar Chef Tony Messina is featured in CNTraveler.com’s “The Best Thing I Ate This Week” series, describing his experience dining on Semolina Cakes at Giulia. The post is led by a write-up on Uni, calling the restaurant one of Boston’s “most rarified food experiences.”
Michael Landgarten, owner of Bob’s Clam Hut and Robert’s Maine Grill is profiled in a four page spread in Maine magazine’s “50 People Shaping Our State” issue.
Joe Cassinelli, chef/owner of The Painted Burro in Davis Square, serves up the restaurant’s Skillet Roasted Shrimp al Ajillo with “What’s Cookin’” host Sarah French while providing viewers with commentary on the dish and restaurant concept.
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.
15 ways to use strawberries beyond dessert; including strawberry soup recipes from New England Soup Factory and The Modern Rotisserie.
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.
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.
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.
Chef Michael Leviton visits CBS This Morning: Saturday for “The Dish” to share his philosophy on sustainability and bringing good, healthy, tasty food to market. He also shares his ultimate “fall in New England” meal of slow-roasted duck with gilfeather turnip puree, roasted carrots, shaved Brussel sprouts salad and apple-cranberry crostata.
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.
Uni Sashimi Chef Tony Messina is profiled in a four-page feature highlighting the young chef’s background, artful plating techniques and the unique ingredients/flavor/texture combinations that stand out on Uni’s menu.
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.
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.
Clio Bar Manager Todd Maul gets an extensive three-minute cameo on Esquire Network’s celebrity travel show, “The Getaway,” in which he demonstrates his “scientific” techniques behind the bar, along with some of the tools and contraptions that make Clio’s cocktail program unique.
Thanksgivukkah recipes for Chef Michael Leviton’s Stuffing Tots and Chef Marjorie Drunker’s Sage-Scented Matzoh Ball Soup are featured in an article about the once-in-a-lifetime hybrid holiday in the “Great Ideas” food section.
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.
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.
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.
Farmstead, Inc. Chef/Owner Matthew Jennings takeson a culinary tour of the Ocean State with a slideshow of ten favorite Rhode Island plates featuring his commentary and photos.
The Proprietors Bar & Table, a recently opened Nantucket restaurant from Michael and Orla LaScola (American Seasons) and Chef Tom Berry, is featured on Departures’ Dispatch blog with positive remarks on atmosphere, décor and Chef Tom Berry’s globally accented menu.
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.
Hyannis, Mass. restaurant Pain D’Avignon’s recent addition of star chef Matthew Tropeano lands the bakery and bistro a spot in The Boston Sunday Globe’s Food Finds column, highlighting stand-out items from the innovative French menu.
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.
Bob’s and Robert’s were featured in the “The Travel Guy” column of the Boston Herald — a two-page spread focused on their fresh, authentic menu items, signature décor, and locally-sourced ingredients.
Newly-opened Nantucket eatery, The Proprietors Bar & Table, and recently renovated island mainstay, Union Street Inn, get high remarks from the NEW YORK POST in a travel feature on Nantucket’s new and improved hot spots.
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.
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.
Joseph Cote of Café de Boston visits NECN’s The Morning Show to discuss the restaurant’s new Summer Salad options.
A profile on PARK in restaurant development+designmagazine includes details on the design concept as well as extensive photos of the space.
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.
Food & Wine’s Mouthing Off blog provides a sneak peek at Row 34, a new restaurant from the team behind Boston’s Island Creek Oyster Bar, with insight on the new eatery’s bivalve-inspired name and a shucking tutorial from the experts at Island Creek Oysters.
Soon-to-open NYC restaurant Harlem Shake gets a substantial feature in the New York DAILY NEWS’ “Uptown News” section with inside info about Harlem Shake’s retro design and the coincidentally timed YouTube craze.
Sweet Cheeks Q chef/owner and former Top Chef contestant Tiffani Faison demonstrates her burrito-rolling skills on-air before taking over the line at Anna’s Taqueria to kick-off the beloved burrito joint’s celebrity burrito roller series to benefit MassEquality.
The Boston Globe correspondent Nancy Shohet West spotlights Michael Leviton’s Jewish Christmas Eve tradition and special menu for the occasion at Lumiere, complete with riffs on Chinese food and a conveniently located movie theater across the street.
Pain D’Avignon’s Bread of the Month Club is featured in the magazine’s holiday gift guide photo spread.
Boston destinations Abe & Louie’s, Belly Wine Bar, Eastern Standard, Hotel Commonwealth and The Hawthorne are prime locations for guys-only bachelor party fun according to central Massachusetts-based glossy BRIDE&GROOM.
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.
Bar Director Jackson Cannon’s first of its kind hand-selected barrel of Bols Genever is the subject of a detailed feature by Robert Simonson for theDiner’s Journal blog, which provides background on the selection process with quotes from Jackson and notes the spirits’ exclusive availability at Eastern Standard, The Hawthorne, and Island Creek Oyster Bar.
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.
“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.
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.
The Phoenix features Belly’s unique by-the-glass offering of “orange” wines, highlighting wine director Liz Vilardi’s offbeat yet highly approachable stance on selecting wines and positioning the wine bar as a leader in the “orange” wine movement.
Boston University’s student-run dining magazine highlights the scratch-made pizza, grass-fed beef hot dogs, college student discounts and sustainable focus that qualify Cambridge restaurant Area Four as the “one man band” of Boston-area eateries.
The blog of the highly respected and widely-read cheese publication, culture magazine, highlights the cheese programs at Cambridge, MA spots Belly Wine Bar and Central Bottle Wine + Provisions, along with Belly’s charcuterie and offbeat orange wine selections in a recap post with multiple photos from each establishment.
Ann Trieger’s “Wine Press” column in CAPE COD LIFEmagazine profiles client American Seasons’ wine program, highlighting the extensive selection of small production gems and the restaurant’s hands-on selection process.
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.
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.
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.
Six restaurant clients are the focus of an urban architecture-focused piece in the Boston Business Journal’s “Build Boston” issue which includes commentary on how the various restaurants have influenced or been influenced by the evolution of their respective neighborhoods – Downtown Crossing, Kenmore Square, and Kendall Square.
The Boston Globe‘s review of Sweet Basil highlights the restaurant’s fresh cuisine, handmade ethos, and off-beat buisness approach that make the dining experience unique, and also includes chef and owner Dave Becker’s Watermelon Gazpacho recipe.
In a feature story on New England’s top destinations for culinary travel, Eastern Standard, Island Creek Oyster Bar, and The Hawthorne, best known as Hotel Commonwealth’s trifecta of dining and cocktail spots, are detailed as can’t miss destinations in Boston’s Kenmore Square.
Ristorante Asellina is highlighted in a feature story on Sunday night bar programs as a means to prolong the weekend. Author Linda Laban calls out Asellina’s Mediterranean-inspired Sunday Supper as one of five end-of-week dining spots in New York City for a lively but low-key Sunday night with friends.
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.
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.
In a round-up on Independence Day-inspired food and drink, a recipe of Asellina’s patriotically colored white shrimp pizza with caramelized onions, tomatoes, and blueberries is highlighted, noting the restaurant’s unique addition of summer berries to complement the shrimp.
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.
The Boston Phoenix offers summer cooking tips for the home chef with recipes from notable local foodies like Mark Goldberg of PARK Restaurant & Bar, Douglas Rodrigues of Clio, Michael Wang of Foumami, and Dave Becker of Sweet Basil.
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.
Boston magazine delves into the interior design of new restaurant PARK Restaurant & Bar in a new column called “Get the Look” in the June 2012 issue. The restaurant’s Pinterest page, created by mm/c to showcase PARK’s unique design elements, drew interest from the magazine’s editor months before the restaurant’s opening.
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.
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.
A special seafood sustainability feature in The Boston Globe includes commentary, recipes, and photos from Area Four, Island Creek Oyster Bar, Lumiere, and Russell House Tavern.
In Boston magazine’s “Where to Eat in 2012″ story, editors choose their top dining picks in and around Boston. This year, Area Four, Clio, The Hawthorne, PARK, and Uni were all featured.
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.
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.
CAPE COD LIFE brings readers though a holiday getaway in Boston, with stops at favorite local restaurants including Anna’s Taqueria, Island Creek Oyster Bar, Kingston Station, Lala Rokh and Russell House Tavern.
The Daily Meal explores Boston’s top sandwiches with Area Four’s from-scratch breakfast sandwich, a signature creation on shaobing from Foumami, BiNA osteria’s Italian-influenced shaved porchetta sandwich and an expertly rolled steak burrito from Anna’s Taqueria.
NECN TV Diner co-host Jenny Johnson chats with Mike Kamio of Anna’s Taqueria about signature dishes and specialty drinks, then gets her hands dirty with a burrito-rolling demo from one of Anna’s famous Spoon Ninjas.
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.
The cover story of The Boston Globe‘s August 3, 2011 Food section includes Area Four, Island Creek Oyster Bar and Russell House Tavern in a piece that explores the trend of restaurants offering kegged wines.
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.
Michael Leviton and Michael Krupp, co-owners of new Cambridge hot spot Area Four, chat food, farms and friendship with Henry Santoro on WFNX’s Hot Plate.
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.
In a segment that explores Cambridge “outside of the squares,” Chronicle captures the opening of Area Four as a pioneering business in an up-and-coming neighborhood.
Nantucket’s Union Street Inn is profiled on TV Diner as the only inn on the island offering guests a home made cooked-to-order breakfast.
After securing the cover of The Improper Bostonian’s Best Fried Food issue for Island Creek Oyster Bar’s fried clams, Improper Editor Andrew Rimas spent more than a minute telling the audience that these are the “best he’s ever tasted” during his appearance on the FOX 25 Morning Show.
Our continued emphasis on American Seasons’ wine list helps to secure the award for Best Wine List in Massachusetts in the 2011 New England Travel “Best of New England” edition. American Seasons is the only Nantucket restaurant to receive an award in the 2011 issue.
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.
Liz Bomze writes about the lalla musa dal at Tamarind Bay on SeriousEats.com, a national foodie site with more than 1 million monthly visitors.
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…”
Russell House Tavern’s Executive Chef Michael Scelfo appears live in-studio on WBUR‘s daily public affairs showRadioBoston to talk about reinventing traditional Jewish food for the Beyond Bubbie’s Kitchen tasting event.
NECN Morning anchor Leslie Gaydos visits the Engine 29 firehouse in Brighton to get the low-down on District Chief Dennis Keeley’s famous chili recipe. Keeley prepped his dish in anticipation of the 1st Annual Boston Firehouse Chili Cook-Off to benefit The Greater Boston Food Bank.
When the Fox 25 Morning News came to film the firefighters of Engine 10 perfecting their recipe for the 1st Annual Boston Firehouse Chili Cook-Off to benefit The Greater Boston Food Bank, they didn’t know that a fire at North Station would clear out the firehouse. It’s a good thing marlo marketing/communication’s Amelia Sutton was there to jump on camera to talk about the Food Bank’s benefit event!
The Boston Herald‘s Business Editor, Frank Quaratiello, held an in-person interview with Gemvara.com founder Matt Lauzon to discuss Matt’s hobby, fly-fishing, and watch Matt demo his skills. The full-page article ran in Frank’s recurring Business column called “Frank Talks,” which profiles local-area company leaders and their unique passions/hobbies. Video footage of Matt fishing also ran on bostonherald.com that same day!
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.
Bostonherald.com follows Buritto Boy, Joshua Walovitch, to find Anna’s Taqueria’s fastest burrito roller.
Renowned bar manager Jackson Cannon chats about his career path and favorite cocktails with WBUR.org‘s foodie blog Public Radio Kitchen.
Azita Bina, co-proprietor and executive chef of Lala Rokh, Bin 26, BiNA osteria/alimentari brings Chronicle viewers inside her rare book-filled home for the “Unusual Houses” segment.
Fox 25 Morning News shares details about the 15th anniversary of Boston’s beloved Anna’s Taqueria and includes the monthly free treat as part of its “Money Saving Monday” segment.
Thanks to strategic positioning of the town as a pet-friendly destination, Dog Fancy named Provincetown “DogTown USA 2010.” As a result, The Boston Globefeatures the small coastal town as one of the most dog-friendly towns to visit and live.
To position Basho as an after work go-to for the thousands of medical professionals who work in the nearby Longwood medical area, we created Therapeutic Thursdays. Taking advantage of the launch of Boston Med, we paired screenings with food discounts and specialty “Clinical Cocktails.” In its coverage of the show’s summer run, The Improper Bostonian includes Therapeutic Thursdays.
American Seasons’ Orla Murphy-LaScola talks wine and more on Cocktails for Everyone.
Temple Bar and Russell House Tavern are prominently featured in this story on vegetarian offerings at traditional restaurants in Flavor & The Menu.
Catherine Stanton Schiff visits the Nantucket Wine Festival and chats with Dennis Toner, founder of the Wine Festival, and Michael LaScola, chef/owner of American Seasons, as part of the first live broadcast of Voice America’s Cocktails for Everyone!
In a special Fenway Park episode, TV Diner checks into Hotel Commonwealth’s luxury baseball suite.
TV Diner stops in to check out Basho as the newest dining addition to the Fenway neighborhood.
Boston’s WCVB news team takes a look at Le Whif.
Eastern Standard & Basho are included in this Nation’s Restaurant News round up of restaurants using interesting spice applications.
The just-opened Russell House Tavern is introduced, next to a perfectly-positioned tease on the soon-to-open Island Creek Oyster Bar in The Improper Bostonian.
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
The Boston Globe’s food section ran with our pitch on how chefs lose weight, featuring our clients Temple Bar, Bakers’ Best and Eastern Standard.
Our idea to create a Provincetown Restaurant Week to boost shoulder season travel and highlight Provincetown’s culinary prowess was well-received by the media, including this write up and photo in the Boston Globe’sSunday Travel section.
American Seasons & Eastern Standard are included inNational Culinary Review story on chocolate and cheese desserts.
Union Street Inn and Nantucket Vacation Houses were both highlighted in this round up of New England venues for destination weddings in Fashion Boston.
Union Street Inn and American Seasons are included in a story on island getaways in close proximity to Rhode Island for Providence Monthly.
Eastern Standard’s 2009 year-long Prohibition program came to an end with a Roaring Twenties-themed party on the 75th anniversary of repeal. A photo of the bar staff shaking cocktails while standing on the bar took up a half page in The Boston Globe.
Agency clients Eastern Standard, Bin 26 Enoteca, Hotel Commonwealth, Seaport Hotel, Aura Restaurant and Tamo Bar were featured in a Boston destination story in Cape Cod Life.
The Nantucket Wine Festival is highlighted in the Pittsburgh Tribune-Review Travel section.