Tavern Road / Northshore Magazine
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
Uni Sashimi Bar / edible Boston
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.
Clio, Farmstead, Inc. / Plate
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
American Seasons / Black Card Mag
American Seasons, Nantucket’s beloved restaurant mainstay, is recognized by American Express’ Black Card Mag for Chef Natasha Misanko’s creative dessert interpretation of Blue Cheese Brioche Bread Pudding.
Pain D’Avignon / The Wall Street Journal
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.
SalonCapri / Girls’ Life Magazine
Girls’ Life Magazine features SalonCapri owner and lead stylist, Nicholas Penna Jr., as the sole hair expert in a 2014 hair trend article.
Bona Clara / Woman’s Day
Woman’s Day beauty editor recommended Bona Clara’s age-specific skincare products in her “Beauty Scout” round-up of must-have products for “flawless skin at every age.”
Lumiere / Wine Spectator
A recipe for Michael Leviton’s Leg of Lamb Anchoiade with White Bean Ragout is featured in the magazine’s “A Perfect Match” column.
Good to Go / Metro Newspapers
Good To Go is featured in a holiday travel product roundup in metro newspaper’s print editions in Boston, New York, Philadelphia and four Canadian cities.