Author: Matt Ingersoll

Matt Ingersoll writes about all things food and drink, covering new restaurants and following the most delicious foodie trends in the state. Reach him at [email protected].

Romantic eats

Special dinners, desserts and more for Valentine’s Day

From special dine-in menus to takeout dinners and desserts, local restaurants, bakeries and candymakers have you covered this Valentine’s Day. For those that require reservations, be sure to call or check online on availability, as seatings fill up fast. Do you know of a special Valentine’s Day dinner or menu in New Hampshire not on this list? Let us know at [email protected]. 

• Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) is taking orders for specialty Valentine’s Day dinners for two, which feature your choice of either sweet pea and pancetta bisque or local greens and baby arugula salad; an entree (lamb tenderloins, macadamia-crusted Chilean sea bass or chicken and heirloom tomato saute); sides (roasted beefsteak tomatoes and wild mushroom risotto); and assorted mini petit fours and mignon mini pastries for dessert. The cost is $74.95 and includes wine ($69.95 without wine). Order by Feb. 8. Pickups are on Saturday, Feb. 13, from 9 a.m. to 4 p.m.

• Ashley’s Eats & Sweets ([email protected], find them on Facebook) is taking orders for a variety of specialty items for Valentine’s Day, like milk, dark or white chocolate-covered strawberries, strawberry white chocolate macarons, cocoa bombs, heart-shaped iced sugar cookies and more. Order by Feb. 6. Orders will be ready for pickup or delivery on Saturday, Feb. 13.

• Atkinson Resort & Country Club (85 Country Club Drive, Atkinson, 362-8700, atkinsonresort.com) will serve a special multi-course dinner for Valentine’s Day on Saturday, Feb. 13, from 6:30 to 8:30 p.m. Courses include brie en croute with orange preserves, antipasto insalata, petite filet mignon with demi-glace and chicken pomodoro and chocolate-dipped strawberries, macaroons and cheesecake lollipops. The cost is $75 per person. A cash bar will also be available.

• Averill House Vineyard (21 Averill Road, Brookline, 244-3165, averillhousevineyard.com) will serve a special five-course dinner and wine and chocolate pairing all Valentine’s Day weekend, with seatings on Friday, Feb. 12, and Saturday, Feb. 13, from 5:30 to 8 p.m., and on Sunday, Feb. 14, from 4:30 to 7 p.m. The cost is $89 per person.

• The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com) is taking orders for several treats for Valentine’s Day, like chocolate-dipped strawberries, crispy cream puffs, strawberry white chocolate or chocolate mousse gateaux, heart-shaped cream tarts, assorted cupcakes and chocolate molten lava cake.

• Bearded Baking Co. (819 Union St., Manchester, 647-7150, beardedbaking.com) is taking orders for “date night dessert boxes” for Valentine’s Day for $50 each, featuring assorted treats like cupcakes, cocoa bombs, chocolate-covered strawberries, cookies, brownies, cakesicles and chocolate-covered pretzels. Smaller-sized boxes of cupcakes ($10) and chocolate-covered strawberries ($10) are also available. Order by Feb. 6.

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a special four-course prix fixe menu for Valentine’s Day on Sunday, Feb. 14, with seating times from 5 to 9:30 p.m. The cost is $89 per person ($300 for each additional couple) and reservations are required. This year, the Bedford Village Inn is also offering a special “Valentine’s Day Takeaway” package that you can enjoy at home, featuring a three-course dinner for two and select wines, complete with cooking instructions and housemade bread and Vermont butter. The cost is $135 per couple. Order by Feb. 7. Pickups are on Friday, Feb. 12, and Saturday, Feb. 13, from 9 a.m. to 4 p.m.

• Birch Wood Vineyards (199 Rockingham Road, Derry, 965-4359, birchwoodvineyards.com) will serve a special multi-course Valentine’s Day dinner on Sunday, Feb. 14, from 5 to 8 p.m., featuring items like oyster oaxacafeller, frisee salad, surf and turf of short rib and stuffed shrimp, and chocolate strawberry martinis. 

• Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) is taking reservations online now for Valentine’s Day, serving its regular menu with specials.

• Buckley’s Market & Cafe (9 Market Place, Hollis, 465-5522, find them on Facebook @buckleysmarketcafehollis) is taking orders for Valentine’s Day “dinner for two” takeout boxes, featuring shrimp cocktail, a bottle of Prima prosecco, a surf and turf dinner of pan seared filet mignon and crab cake, roasted potatoes, spinach, tomatoes, Madeira demi-glace and remoulade, and white chocolate creme brulee and chocolate-covered strawberries for dessert. The cost is $90 per box. Order by Feb. 10. Pickups are Saturday, Feb. 13, from 8 a.m. to 2 p.m., and Sunday, Feb. 14, from 8 a.m. to noon.

• The Cake Fairy (114 Londonderry Turnpike, Hooksett, 518-8733, cakefairynh.com) is taking orders for several specialty treats for Valentine’s Day, like chocolate-covered strawberry cheesecake, heart-shaped cookies or cheesecakes, assorted breakfast pastries and more. Pickups are on Saturday, Feb. 13, from 11 a.m. to 4 p.m.

• Candy Kingdom (235 Harvard St., Manchester, 641-8470, candykingdom.shop) has a variety of specialty treats available for Valentine’s Day, like chocolate-dipped strawberries, assorted heart-shaped boxes of chocolates and more.

• Caroline’s Fine Food (132 Bedford Center Road, Bedford, 637-1615, carolinesfood.com) is offering special Valentine’s Day dinners for two. Entree options include beef tenderloin with port demi, roasted duck breast with cherry gastrique, horseradish-encrusted salmon with sauteed haricot verts, or pan seared chicken breast with porcini cream and roasted asparagus. All dinners come with shallot whipped potatoes and your choice of either pot de creme or baby lemon cake. The cost ranges from $75 to $90 per order. Order by Feb. 9 at 2 p.m. Pickups are on Friday, Feb. 12.

• Cask & Vine (1 E. Broadway, Derry, 965-3454, caskandvine.com) is taking reservations for Valentine’s Day on Sunday, Feb. 14, when various specials will be served.

• Cava Tapas & Wine Bar (10 Commercial Alley, Portsmouth, 319-1575, cavatapasandwinebar.com) will serve its annual aphrodisiac tasting menu for Valentine’s Day on Saturday, Feb. 13, and Sunday, Feb. 14, featuring items like yellowfin tuna, scallops and saffron, cherries and figs and more. The cost is $75 per person and reservations are required.

• City Moose Cafe & Catering Co. (30 Temple St., Nashua, 943-5078, citymoosenh.com) is taking orders for fully prepared four-course meals for Valentine’s Day, which include your choice of housemade lobster chowder or corn chowder, a “cupid” salad with local hydroponic greens, pomegranate and goat cheese, airline chicken with house pan gravy and petite filets of beef with house demi sauce, and chocolate ganache tart with Champagne berry compote. Order by noon on Feb. 8. Pickups are on Saturday, Feb. 13, between 11 a.m. and noon.

• Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will celebrate Valentine’s Day on Sunday, Feb. 14, with a chocolate lover’s brunch from 9 a.m. to 1 p.m., and a three-course prix fixe menu from 4 to 8 p.m. The cost is $45 for the brunch and $70 for the dinner menu. Reservations are required.

• The Common Man (25 Water St., Concord, 228-3463; 304 Daniel Webster Hwy., Merrimack, 429-3463; 88 Range Road, Windham, 898-0088; Lakehouse Grille, 281 Daniel Webster Hwy., Meredith, 279-5221; 10 Pollard Road, Lincoln, 745-3463; 21 Water St., Claremont, 542-6171; Foster’s Boiler Room, 231 Main St., Plymouth, 536-2764; 60 Main St., Ashland, 968-7030; Lago, 1 Route 25, Meredith, 279-2253; Italian Farmhouse, 337 Daniel Webster Hwy., Plymouth, 536-4536; Airport Diner, 2280 Brown Ave., Manchester, 623-5040; Tilt’n Diner, 61 Laconia Road, Tilton, 286-2204; 104 Diner, 752 Route 104, New Hampton, 744-0120; thecman.com) is taking orders for “Sweetheart Suppers To Go,” or three-course Valentine’s Day dinners for two, that feature crab, spinach and artichoke dip, petite filet and lobster tail, and white chocolate mousse, almond and raspberry torte. The cost is $74.95 per meal for two and includes optional chocolate-covered strawberries for an additional $14.95 per four. Order by Feb. 7. Pickups are on Saturday, Feb. 13.

• Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will serve a special prix fixe dinner menu for one day only for Valentine’s Day, on Sunday, Feb. 14. The cost varies depending on the number of courses ($59 per two-course meal, $69 per three-course meal or $79 per four-course meal). Options include crispy Brussels sprouts, shrimp-stuffed mushrooms, chicken rangoons, roasted beet and potato soup, kale and lemon panzanella salad, five-onion gratinee, caprese stuffed chicken, sesame ginger pork chop, cedar roasted salmon, lobster ravioli, red velvet cupcakes, strawberry shortcake, and bittersweet molten chocolate cake. Reservations are strongly recommended.

• Copper Kettle To Go (39 Main St., Wilton, 654-2631, copperkettletogo.com) is taking orders for special Valentine’s “date boxes,” which come with your choice of either a bottle of Champagne or a four-pack of craft beer, plus heart ravioli, pasta sauce, real Italian ricotta and two cupcakes spiked with strawberries and cream liqueur. The cost is $74.95 per box. All boxes will be ready for pickup on Saturday, Feb. 13.

• Cotton (75 Arms St., Manchester, 622-5488, cottonfood.com) is accepting Valentine’s Day dinner reservations now, from Wednesday, Feb. 10, through Sunday, Feb. 14, from 4 to 8:30 p.m. each day. Online reservations can be made through OpenTable.

• The Cozy Tea Cart (104 Route 13, Brookline, 249-9111, thecozyteacart.com) will hold a Valentine’s Day afternoon tea on Sunday, Feb. 7, from 1 to 3 p.m. at the Gatherings at The Colonel Shepard House (29 Mont Vernon St., Milford). The cost is $39.95 per person and reservations are required.

• The Crown Tavern (99 Hanover St., Manchester, 218-3132, thecrownonhanover.com) will be open on Sunday, Feb. 14, from 4 to 8 p.m., serving its regular dinner menu with Valentine’s Day specials.

• Cupcakes 101 (132 Bedford Center Road, Bedford, 488-5962, cupcakes101.net) is taking orders for customizable goodie baskets for Valentine’s Day, which can include items like cake pops, chocolate-covered strawberries, chocolate-covered pretzels, chocolate bark and more.

• Dahlia Restaurant (dahlianomadic.com) is taking reservations for a six-course prix fixe menu for Valentine’s Day, with seatings at 5 and 7:30 p.m. on multiple days, beginning Feb. 7. Dinners will be served at The Birch on Elm (931 Elm St., Manchester) and are $175 per person. Among the courses are mushroom agnolotti with scallop, carrots and caviar; rib-eye with cauliflower puree, carrots and potatoes; and a buttermilk panna cotta with strawberry preserves, thyme and an almond crumble. Email [email protected] for the most up-to-date availability.

• Emilee’s Sweet Treats (find them on Facebook @emileessweettreats) is taking orders for cocoa bombs in a variety of flavors, like milk or dark chocolate with strawberry marshmallows, dark raspberry, amaretto, peanut butter, mint, salted caramel and more. Specialty orders are also available, like an “I Love You” four-pack of cocoa bombs, and a single heart-shaped cocoa bomb inside a heart box. Order by Feb. 3. Pickups are on Wednesday, Feb. 10, at the Manchester Craft Market (inside the Mall of New Hampshire).

• Fire and Spice Bistro (70 Route 108, Newfields, 418-7121, fireandspicebistro.com) will serve a special prix fixe dinner for two on Valentine’s Day Eve, Saturday, Feb. 13, from 4 to 9 p.m. The meal will include your choice of an appetizer (charcuterie platter, artisan cheeses, crab dip or half-dozen oysters on the half shell); a soup or salad; an entree (crabapple braised beef short ribs, wild mushroom risotto, Korean barbecue pulled pork gnocchi and cheese, mussels fra diavolo ramen bowl, or shrimp and grits); and a dessert (creme brulee cupcake, chipotle chocolate souffle or dark chocolate-covered strawberries). The cost is $99 per couple and reservations are accepted.

• Firefly American Bistro & Bar (22 Concord St., Manchester, 935-9740, fireflynh.com) will be open for socially distanced indoor dining and heated patio dining on Valentine’s Day, and will also be offering takeout and delivery services within eight miles. Firefly will also be offering specialty wine, cocktail and gift boxes for Valentine’s Day, details of which are expected to be available in the coming days, according to event coordinator Rachael Jones. 

• Flag Hill Distillery & Winery (297 N. River Road, Lee, 659-2949, flaghill.com) will serve a three-course dinner with wine pairings for Valentine’s Day on Sunday, Feb. 14, at 6 p.m. Options will include blackberry beet salad, your choice of an entree (seared tuna steak, grilled steak tips or grilled zucchini rollatini) and chocolate hazelnut tart for dessert. The cost is $90 per person (21+ only) and reservations are required.

• The Foundry (50 Commercial St., Manchester, 836-1925, foundrynh.com) will be open for brunch on Sunday, Feb. 14, from 9 a.m. to 1 p.m., as well as for dinner from 4 to 9 p.m., serving Valentine’s Day specials in addition to its regular menu, like blood orange panzanella, grilled sugar cured New York strip steak, pan seared cod, chocolate-covered strawberries, strawberry French macarons and more. Reservations can be made online through OpenTable.

• Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, Bedford, 647-2253; pastry.net) is offering several specialty treats for Valentine’s Day, like conservation heart cakes, double chocolate chunk cookies with hearts, fresh strawberry tarts and more.

• Georgia’s Northside (394 N. State St., Concord, 715-9189, georgiasnorthside.com) is taking orders for a special surf and turf dinner for Valentine’s Day, which includes bourbon-marinated New York strip steak, garlic and herb grilled shrimp kebabs, roasted jewel potatoes, winter salad and Brussels sprouts with bacon, honey and sweet pickled mustard seeds. The cost is $25 per person. Order by noon on Sunday, Feb. 14, for pickup later that day. Georgia’s Northside’s full menu will also be available on Valentine’s Day.

• Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885; granitestatecandyshoppe.com) is offering a variety of specialty chocolates and candies for Valentine’s Day, like milk, white or dark chocolate heart boxes, Valentine malt balls and nonpareils cherry hearts.

• Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) will serve a special multi-course prix fixe menu for Valentine’s Day, with multiple seatings all weekend, at 5, 7 and 9 p.m. on Friday, Feb. 12, and Saturday, Feb. 13, and at 5 and 7 p.m. on Sunday, Feb. 14. The cost is $99 per person, or $130 per person with optional wine pairings. Reservations are being accepted online through OpenTable.

• Hanover Street Chophouse (149 Hanover St., Manchester, 644-2467, hanoverstreetchophouse.com) will serve a special four-course prix fixe dinner menu for Valentine’s Day, on Sunday, Feb. 14, from 4 to 8 p.m. Reservations are required.

• The Hills Restaurant (Hampshire Hills Athletic Club, 50 Emerson Road, Milford, 673-7123, hampshirehills.com/the-hills-restaurant) is taking reservations now for specialty five-course meals all weekend for Valentine’s Day, on Thursday, Feb. 11, Friday, Feb. 12, and Saturday, Feb. 13. Courses will include your choice of an appetizer (crispy Brussels sprouts, cheese and berries plate, arancini, or roasted pepper and goat cheese flatbread); a soup or salad (creamy tomato basil bisque or field greens salad); an entree (steak frites, roasted cauliflower and black bean tacos, char siu pork tenderloin, brown sugar duck or cast iron shrimp); and a dessert (flourless chocolate torte, Italian lemon cream cake or sea salted caramel cheesecake). The cost is $45 per person.

• The Inside Scoop (260 Wallace Road, Bedford, 471-7009, theinsidescoopnh.com) is taking orders for Valentine’s Day ice cream pies in a variety of flavors, each of which is made with a homemade Oreo crust and a whipped topping. Order by Feb. 10.

• Jamison’s (472 Route 111, Hampstead, 489-1565, jamisonsrestaurant.com) will serve Valentine’s Day specials from Wednesday, Feb. 10, through Saturday, Feb. 13. Options will include foie gras, fried oysters, yellowfin tuna, duck confit tostada, lobster ravioli, statler chicken, roasted filet of beef, bread pudding and banana brulee. The cost is $55 per person for four courses and reservations are being accepted now. All items are also available to purchase a la carte.

• LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinerynh.com) will host its next Winemaker’s Kitchen cooking class on Wednesday, Feb. 10, at 6 p.m., when participants will learn how to make beet ravioli with goat cheese filling. The cost is $45 per person and includes wine pairings. Then on Saturday, Feb. 13, at 6:30 p.m. the winery will host “My Funny Valentine Dinner,” featuring a three-course dinner with a performance by Rich DiMare and Ron Poster and The Sinatra Ambassadors. The cost of that event is $85 per person and a full bar with wine, beer and cocktails will also be available for purchase.

• Live Free or Pie Stand (455 East Road, Hampstead, livefreeorpiestand.com) is taking orders for “sweetie-pie” flights featuring three five-inch pies in flavors like dark chocolate chess, dark chocolate peanut butter swirl and pecan. Pickups are on Saturday, Feb. 13. 

• Love & Joy Vegan Sweets (Raymond, loveandjoyvegansweets.com) is taking orders for several specialty vegan treats for Valentine’s Day, including heart-shaped macarons, chocolate cashew creams, strawberry-dipped cakes, raspberry lemon entremets and more. Order by Feb. 10. Local pickups will be on Saturday, Feb. 13.

• Madear’s Southern Eatery & Bakery (141 Main St., Pembroke, 210-5557, madears603.com) will serve an all-you-can-eat Cajun brunch for Valentine’s Day on Sunday, Feb. 14, from 11 a.m. to 3 p.m., featuring items like chicken and red velvet waffles, beignets, shrimp and grits, Southern greens, catfish nuggets and banana-stuffed French toast. The cost is $25 (plus $15 for unlimited mimosas or a bloody mary bar) and reservations are required. Then from 4:30 to 10 p.m., Madear’s will serve a five-course dinner with optional wine pairings. The cost is $114 per couple and reservations are required.

• MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) is taking reservations online now for Valentine’s Day, serving its regular menu with specials.

• New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) will serve a special “to go” version of its Valentine’s Day Sunday brunch, featuring various items available for takeout, like house frittata, mini pancakes, croissants, blueberry muffins, homefries, bacon and sausage. Add-on options include mimosa or bloody mary baskets. The cost is $55 per order. Order by Feb. 10. Pickups will be on Feb. 14.

• Nelson’s Candy & Music (65 Main St., Wilton, 654-5030, nelsonscandymusic.com) is offering a variety of specialty chocolates and candies for Valentine’s Day, like heart-shaped boxes made out of chocolate and filled with various flavors of chocolate-dipped strawberries, as well as solid chocolate dinosaurs holding tiny chocolate-covered marshmallow penguins holding hearts, and chocolate mold pianos filled with brandy-soaked cherry cordials.

• Pearls Candy & Nuts (356 S. Broadway, Salem, 893-9100, pearlscandynh.com) is offering a variety of specialty chocolates and candies for Valentine’s Day, like assorted milk chocolate heart lollipops, classic conversation hearts, gummy sour candy hearts and more.

• Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) is taking orders for a variety of handcrafted desserts for Valentine’s Day, like jumbo chocolate-covered strawberries, Oreo cheesecake truffles, gold-dusted candy bars, assorted cheesecake push pops and chocolate-covered Oreos. Presto is also taking orders for special Valentine’s Day dinners for two, featuring either Caesar or field green salads, your choice of an entree (roast pork loin with rice pilaf and glazed carrots, sirloin steak marsala over penne, chicken Parmesan over penne, baked lobster mac, shrimp scampi over linguine, petite filet over lobster risotto with asparagus, heart-shaped cheese ravioli with garlic bread, or twin beef filet with roast potato and garlic beans), and a sweet (Oreo truffles, strawberry cheesecake, tiramisu or mini pastry sampler). Free chocolate strawberries are also included with all dinner orders. Order by Feb. 8. Pickups are on Friday, Feb. 12, and Saturday, Feb. 13.

• Roots Cafe at Robie’s Country Store (9 Riverside St., Hooksett, 485-7761, rootsatrobies.com) will serve a special Valentine’s Day dinner menu on Saturday, Feb. 13, at 6 p.m. featuring seared scallops with parsnip puree and beet reduction, your choice of an entree (local short ribs with herbed mashed potatoes, ginger and honey carrots with a cabernet demi, or citrus roasted hen with petit roasted potato, spring pea and prosciutto hash), and chocolate cherry mousse with chocolate-covered cherries for dessert. The cost is $150 per couple and includes a red rose, card and Champagne ($100 per couple for just the dinner), and the menu is also available via takeout.

• Sawbelly Brewing (156 Epping Road, Exeter, 583-5080, sawbellybrewing.com) will be open on Friday, Feb. 12, and Saturday, Feb. 13, from noon to 8 p.m., and on Sunday, Feb. 14, from 11 a.m. to 8 p.m., serving various specials in addition to its regular menu, like grilled oysters, honey-roasted parsnips, beef Wellington and butternut squash ravioli.

• Surf (207 Main St., Nashua, 595-9293, surfseafood.com) is taking reservations online now for Valentine’s Day, serving its regular menu with specials.

• To Share Brewing Co. (720 Union St., Manchester, 836-6947, tosharebrewing.com) will hold a “Valentine’s & Galentine’s” weekend from Thursday, Feb. 11, through Sunday, Feb. 14, featuring themed table games, a beer and chocolate truffle with the Bearded Baking Co., live music and more.

• Van Otis Chocolates (341 Elm St., Manchester, 627-1611, vanotis.com) is offering a variety of specialty chocolates and candies for Valentine’s Day, like assorted chocolate gift boxes, red velvet truffles, custom chocolate-dipped Champagne bottles and chocolate-dipped strawberries.

• Ya Mas Greek Taverna & Bar (125 Bridge St., Pelham, 635-4230, yamasgreektaverna.com) is celebrating Valentine’s Day with a special two-course brunch on Sunday, Feb. 14, with seatings at 10 a.m. or at noon. The meal will feature your choice of lobster Benedict, steak and eggs, a breakfast skillet, braised lamb shank or braised pork shank for a first course, and your choice of banana coconut cream pie French toast, bougatsa French toast, S’mores French toast or chocolate fondue for a second course. The cost is $120 per couple. Four-course dinner reservations are also being accepted that day, from 2 to 4:30 p.m., 5 to 7:30 p.m. and 8 to 10:30 p.m., featuring your choice of a first course (coconut lobster bisque, baked stuffed oysters, vegan grape leaves or Greek village salad); a second course (cheese fondue, house spanakopita or a cold meze platter); a third course (chicken roulade, braised lamb shank, braised pork shank, prime short rib, seafood risotto, or whole grilled branzino), and a fourth course (orange and chocolate-stuffed crepes, crema caramel, or a chocolate fondue for two). The cost is $250 per couple.

• Zorvino Vineyards (226 Main St., Sandown, 887-8463, zorvino.com) will serve a special four-course dinner for Valentine’s Day on Saturday, Feb. 13, at 6:30 p.m. Courses include burrata blood orange and fennel salad, five spice seared duck breast, your choice of entree (prosciutto-wrapped stuffed sole or coffee-braised short rib) and strawberry cheesecake. The cost is $75 per person and reservations are required.

This story was possible with the generous financial support of Hippo readers. Hippo is very grateful to have the support of its readers. If you haven’t contributed yet, please consider a small contribution. Your contributions allow Hippo to write more stories and gets you access to additional stories and columns. 

Jordan Reynolds

Jordan Reynolds of Concord is the owner of Col’s Kitchen (55 S. Main St., Concord, 227-6778, colsplantbased.com), a plant-based restaurant that opened last August. Named after Reynolds’ pit bull, Col’s Kitchen features what he calls an “eclectic, all-American” vegan concept, with a well-rounded plant-based menu of appetizers, sandwiches, entrees, brunch options, and desserts like pies, macarons and “pie shakes.” Especially popular as of late, he said, have been the plant-based burgers and the milkshakes, which include some non-traditional flavors like orange creamsicle, mint chocolate and maple vanilla. Col’s Kitchen also makes its own vegan sauces, which Reynolds said he hopes to begin bottling and selling in the future.

What is your must-have kitchen item?

A silicone baking mat is a must-have for anybody making pie. … I’ve also recently gifted myself a really nice set of Kamikoto knives. They are really high-quality Japanese steel knives that I’m obsessed with right now.

What would you have for your last meal?

There’s a place in Cambridge, [Mass.], called Veggie Galaxy. They have these fried vegan macaroni and cheese balls that have a really good spicy aioli to go with them. I’d probably have those.

What is your favorite local restaurant?

The Green Elephant in Portsmouth has a really good diverse vegetarian menu. Hermanos [Cocina Mexicana in Concord] is also a great place for vegans.

What celebrity would you like to see eating at Col’s Kitchen?

Cam Newton.

What is your favorite thing on your menu?

I’ve been to so many vegan restaurants around the globe, and our nachos are my favorite out of any I’ve ever had. We do them with a house vegan chili that I’ve been making for more than a decade and that I’ve taken pride in. … They also have olives, smashed avocados, a cheesy sauce and a chipotle cashew cream.

What is the biggest food trend in New Hampshire right now?

The vegan trend is obviously big, but more than that, just the farm-to-table concept and the rustic aesthetic to go with that … has been growing for the past 10 years.

What is your favorite thing to cook at home?

Pasta. It’s just a cheap and easy way to fill yourself up at night.

Carrot ginger soup

Courtesy of Jordan Reynolds of Col’s Kitchen in Concord

1 tablespoon extra virgin olive oil
1 cup chopped yellow onions
3 garlic cloves, smashed
2 cups chopped carrots
2 teaspoons grated fresh ginger
1 tablespoon apple cider vinegar
4 cups vegetable broth
1 cup full fat coconut milk
1 teaspoon maple syrup
½ teaspoon salt
½ teaspoon pepper

Heat olive oil in a large soup pot. Add onions, garlic, carrots and ginger. Cook until onions are translucent and carrots are soft. Add remaining ingredients. Bring to a gentle boil, then return to a simmer for 15 minutes. Mix with an immersion blender, topping with caramelized ginger, and enjoy.

Featured photo: Jordan Reynolds. Photo by Matt Ingersoll.

Bountiful bagels

New Milford business offering NYC-inspired artisan bagels

A new business based in Milford is paying homage to the traditional New York bagel, a style known for its large size, crunchy crust exterior and pillow-like fluffiness on the inside.

Agora Bagels, which launched earlier this month, is the project of Vassilios Palaskas of Milford — he, his wife, Jennifer, and son, Deven, offer a variety of flavors of handcrafted artisan bagels, from plain, everything or cinnamon to specialty bagels of the month like Fruity Pebbles or jalapeno cheddar.

They also make several flavors of their own cream cheese spreads, or “schmears.”

“I like to call our kitchen ‘the lab,’ because we get super creative,” said Palaskas, who grew up in Merrimack and has held various positions in local restaurants, like Buckley’s Great Steaks and the Bedford Village Inn. He said he chose the name “agora,” a word meaning public gathering space or marketplace, to incorporate his Greek roots — his father came to the United States from Greece as a teenager and also owned the former Brother’s Pizza in Manchester.

Prior to the pandemic, Palaskas said, he and his brother travelled to bakeries and bagel shops across the New York City metro area to learn the secrets of making the unique style.

“Their bagels are definitely bigger, are chewy … [and have] a soft inside, but when you bite into it, there’s a crunch,” he said. “We let ours proof overnight to help them get super airy and spongy. With some of the bagels, we’ll put a little honey in with the water when it’s boiling just to give them a little extra flavor boost.”

In addition to plain, Agora Bagels regularly offers bagel flavors like blueberry and cinnamon, plus an onion bagel made with sweet Vidalia onions, a sesame bagel with black and white toasted sesame seeds, and an everything bagel that Palaskas said has by far been his top seller. Each flavor can be mixed and matched in quantities of a dozen or half-dozen, or ordered as a “Titan” bagel, in which Palaskas more than doubles the size to weigh a full pound before boiling.

The current bagel of the month is Fruity Pebbles, and Palaskas has plans to roll out a jalapeno cheddar bagel next. He’s also received requests for flavors like pumpernickel and has experimented with French toast, chocolate and peanut butter, and lemon blueberry bagels.

All orders are vacuum-sealed and shipped out every Monday and Friday. Cream cheese spreads are sold separately in eight- or 16-ounce containers and each comes with ice packs when shipping. Palaskas offers plain, veggie and honey almond flavors.

In the coming months, he hopes to begin offering a gluten-free bagel option, as well as smoked salmon lox, a bagel topping popular in New York.

Agora Bagels
To order, visit agorabagels.com, email [email protected] or find them on Facebook and Instagram. Orders are vacuum-sealed and shipped out on Mondays and Fridays. Scheduled pickups are also available until 6 p.m. for orders placed the day before.

Featured photo: Titan Bagel. Courtesy photo.

Served with love

Delicious ways to celebrate Valentine’s Day this year

Valentine’s Day is right around the corner, and whether you’re looking for a romantic evening out or would prefer to enjoy it in the comfort of your own home, there have perhaps never before been so many different ways to celebrate. Local restaurateurs and candymakers talk about how they’re approaching what’s normally a big day for business as the pandemic continues.

Meals for sweethearts

For co-owner and chef Matt Berry of Dahlia Restaurant, a series of New England-inspired farm-to-table pop-up dinners he presents with his wife Lauren at various local eateries, Valentine’s Day menus are among his favorites of the year to write.

“The vibe of being in a restaurant is already pretty intimate and it’s a special occasion to share with a partner,” Berry said. “I feel like people tend to be more adventurous eaters … so it’s a good time to try out some fun techniques and be creative with what you’re preparing.”

Since they launched the dinner series late last year, Berry said, he and his wife had been thinking about serving some type of Valentine’s Day dinner in collaboration with The Birch on Elm in Manchester. Eventually, he said, plans shifted from preparing for just one night to instead offering two seatings each across several evenings.

Starting Sunday, Feb. 7, and for select evenings through Thursday, Feb. 18, Dahlia Restaurant will serve a six-course Valentine’s Day menu with seatings at either 5 or 7:30 p.m. and optional wine or Champagne bottle pairings. Courses will include mushroom agnolotti with scallop, carrots and caviar; rib-eye, with cauliflower puree, carrots and potatoes; and a buttermilk panna cotta with strawberry preserves, thyme and an almond crumble. Attendees can inquire about the most up-to-date availability on reservations by emailing [email protected].

“We figured we could still have that intimate restaurant atmosphere of being out for Valentine’s Day but also being as safe and clean as possible,” Berry said.

Other local restaurants, in response both to the pandemic and to Valentine’s Day falling on a Sunday this year, are offering multiple chances to celebrate over the course of several days. The Hills Restaurant at Hampshire Hills Athletic Club in Milford, for instance, will be running a five-course meal during business hours from Thursday, Feb. 11, through Saturday, Feb. 13, when you’ll be able to choose your own appetizer, soup or salad, entree and dessert option, according to executive chef Ben Cass. Similarly, Jamison’s Restaurant in Hampstead is running a specials menu all week leading up to Valentine’s Day, from Wednesday, Feb. 10, through Saturday, Feb. 13, during which a four-course prix fixe menu will be served.

In Hooksett, Roots Cafe & Catering at Robie’s Country Store has been closed since Christmas Eve but is due to reopen soon — just in time for a multi-course Valentine’s Day dinner menu that will be served on Saturday, Feb. 13, co-owner Amber Enright said. In addition to baby spinach salad and seared scallops with a parsnip puree and beet reduction, the meal will include one of two entree options (braised short ribs or citrus-marinated Cornish game hen) and chocolate cherry mousse for dessert. Champagne bottles will also be available.

“It’s going to be one seating at 6 p.m. for dine-in, but we’re going to offer the dinner for takeout as well,” Enright said. “People can pick it up between 4 and 6 p.m.”

Some spots are also going the brunch route for Valentine’s Day this year. The Grazing Room at the Colby Hill Inn in Henniker, chief innovation officer Jeff Brechbühl said, will serve a chocolate lover’s brunch on Sunday, Feb. 14, from 9 a.m. to 1 p.m., featuring chocolate integrated in different ways among various selections. A three-course prix fixe dinner menu will follow, with seatings between 4 and 8 p.m.

Madear’s Southern Eatery & Bakery in Pembroke, also hosting a Valentine’s Day brunch on Feb. 14, will serve various all-you-can-eat scratch-made Cajun options from 11 a.m. to 3 p.m., like chicken and red velvet waffles, banana-stuffed French toast, bourbon bread pudding, shrimp and grits, catfish nuggets and more. Unlimited mimosas and a bloody mary bar are also additional options. Madear’s will then end the day with a five-course plated dinner from 4:30 to 10 p.m.

Together at home

If you’d prefer to skip going out to a sit-down restaurant for Valentine’s Day, there are all kinds of opportunities courtesy of local businesses to help you mark the occasion at home.

The Bedford Village Inn, for example, in addition to serving a four-course prix fixe menu in its dining room on Feb. 14, is also offering a “Valentine’s Day Takeaway” take-home meal kit this year, featuring an appetizer, an entree, various accompaniments, a dessert and optional wine or Champagne pairings, all chosen from a select menu and packaged with cooking instructions, house-made breads and Vermont butter. Highlights of the menu include a local artisan cheese board, filet mignon or grass-fed lamb with a red wine demi-glace, and a “sweetheart chocolate bag,” which features white chocolate and strawberry mousses, strawberries, red velvet cake, strawberry coulis and chocolate sauce. Orders are being accepted through Feb. 7, and pickups will be on Feb. 12 and Feb. 13.

“It’s a beautiful, elegant menu, and really a nice one-stop shop for Valentine’s Day,” Bedford Village Inn sales and marketing director Melissa Samaras said.

Several participating locations of The Common Man Family of Restaurants have also introduced unique takeout menus for Valentine’s Day, dubbed the “Sweetheart Suppers To Go.” Meals are sold per couple and include three courses with heating instructions, as well as half-priced wines and chocolate-covered strawberries as optional add-ons.

Common Man chief executive officer Vincent Vella said the concept continues the success that each of the company’s restaurants have experienced over the last several months, following similar programs that were rolled out for Thanksgiving and Christmas.

“You get a crab and spinach artichoke dip as an appetizer, and then petite filet and lobster tail dinner, and a white chocolate mousse dessert,” Vella said.

He said orders are being accepted at each participating restaurant through Feb. 7, with pickups the day before Valentine’s Day.

New England’s Tap House Grille in Hooksett, which in previous years has served a Sunday brunch buffet for Valentine’s Day, is converting its offerings into a “brunch to go” menu this year, according to marketing director Nancy Comai. Options like house frittata, mini pancakes, croissants, and mimosa or bloody mary baskets are available for pre-ordering now through Feb. 10, to be picked up the morning of Feb. 14.

At The Inside Scoop in Bedford, orders for Valentine’s Day ice cream pies are being accepted now through Feb. 10, featuring various flavors of ice cream, all with a homemade Oreo crust.

In Wilton, Copper Kettle To Go is getting creative by offering its own “date boxes” that can be ordered in advance online and picked up at the restaurant. Each box includes either a bottle of Champagne or a four-pack of craft beer, plus heart-shaped ravioli presses, pasta sauce, Italian ricotta and all the other ingredients you need to make the pasta, minus the eggs. To tie it all together, each box holder will also be given access to a pre-recorded video tutorial of Copper Kettle owners and husband-and-wife team Chris and Megan Gordon walking them through the ravioli-making process.

“We figured it would be a fun way to interact with our customers, and for them to see that Chris and I are married and that it’s a family business,” Megan Gordon said. Also included in the boxes are two vanilla cupcakes spiked with strawberries and cream liqueur for dessert.

Sweet indulgences

Local candy and chocolate shops across the Granite State are preparing for Valentine’s Day too, all while promoting early shopping, curbside pickup and online ordering this year.

For Van Otis Chocolates in Manchester, Feb. 14 falls right in the middle of the downtown shop’s busiest time of year, which is typically between Christmas Day and Easter, according to marketing manager Shauna McIntosh. Van Otis is once again offering customizable chocolate gift boxes, multiple flavors of chocolate-dipped strawberries and chocolate-dipped Champagne bottles, in addition to a few new items like Swiss fudge hearts. For a limited time, McIntosh said, the shop is also bringing back its strawberry jam Swiss fudge.

Granite State Candy Shoppe in Manchester and Concord is providing curbside pickup six days a week, with a 24-hour advance notice for items. Assorted chocolate heart boxes are available, including those that are made out of chocolate, as well as chocolate-dipped strawberries and other various Valentine-themed candies and chocolates. Owner Jeff Bart said both locations are expected to be open extended hours all Valentine’s Day weekend.

“We have a much better and more robust online ordering system … and we very much encourage people to shop online,” Bart said.

Nelson’s Candy & Music in Wilton, according to owner Nancy Feraco, is similarly adjusting its normal Sunday hours of noon to 5 p.m. to 10 a.m. to 6 p.m. on Feb. 14. Its heart-shaped boxes made out of chocolate and filled with various flavors of chocolate-dipped strawberries, were a huge hit last Valentine’s Day and will be making a return this year.

The shop has been experimenting with other kinds of chocolate molds, like solid chocolate dinosaurs holding tiny chocolate hearts, chocolate-covered marshmallow penguins holding hearts, and chocolate mold pianos filled with brandy-soaked cherry cordials.

“We used to do live music but we really haven’t been able to lately,” Feraco said, “so we’ve been doing quite a few musical molds instead.”

The Candy Kingdom on Harvard Street in Manchester is also asking customers to call ahead for either in-store or curbside pickup. Items for sale include assorted heart-shaped chocolate boxes, chocolate heart boxes and the shop’s popular chocolate-dipped strawberries and tuxedo berries.

“We generally dip [the strawberries] one hour before their scheduled pickup time,” Candy Kingdom co-owner Phyllis Capers said in an email. “This year, we will be dipping them throughout both days [Saturday and Sunday] so we don’t have people lingering in the store.”

More ways to celebrate Valentine’s Day
From gifting sweet treats to your significant other to enjoying a romantic night out for two, be sure to check out our annual dine-in and takeout listings for Valentine’s Day at local restaurants, candy shops, bakeries and more. They’ll go live online at hippopress.com beginning Jan. 28, available to everyone, thanks to our members and supporters.

Featured photo: A box of chocolates from Granite State Candy Shoppe. Courtesy photo.

The Weekly Dish 21/01/28

News from the local food scene

• Drive-thru Greek meals: Join Holy Trinity Greek Orthodox Church (68 N. State St., Concord) for its next boxed Greek dinner to go event on Sunday, Feb. 7, from noon to 1 p.m. Now through Feb. 3, orders are being accepted for boxed meals, featuring Greek meatballs, rice pilaf, Greek salad and a dinner roll, for $15 per person. The event is drive-thru and takeout only; email [email protected] or call 953-3051 to place your order. The church has a few other similar upcoming events planned, like a Greek beef stew and orzo meal March 7 and a baked haddock dinner April 25. Visit holytrinitynh.org.

• Virtual wines: The New Hampshire Liquor Commission’s virtual 90 Days Around the World program wraps up this week, with a livestreamed interactive video session featuring former New England Patriots quarterback Drew Bledsoe on Thursday, Jan. 28, at 6 p.m. He’ll present and taste three selections from his Bledsoe Wine Estate line, which he founded with his wife, Maura. Then on Friday, Jan. 29, at 6 p.m. winemakers Dana Epperson and Renee Ary of Duckhorn Vineyards in Napa Valley will present various wines of their own. Both sessions are free to tune in via Zoom or Facebook @nhliquorandwine. The New Hampshire Liquor Commission launched the virtual 90-day series back on Nov. 2 in lieu of its annual Distiller’s Week and Wine Week, which normally take place in early November and late January, respectively. Visit 90daysaroundtheworld.com.

• Ready for kickoff: LaBelle Winery (345 Route 101, Amherst) is offering a special catering menu for the Big Game on Feb. 7. Offerings include various starters and snacks, like jumbo soft pretzel sticks with wine-infused pub cheese, fresh guacamole with pico de gallo and chips, and vegetable crudités with creamy herb dip, plus wings (Buffalo or pineapple teriyaki) and sandwiches served on large focaccia loaves (one loaf serves four to six people; options include Italian, caprese or roast beef with a wine-infused garlic and herb cheese spread). The deadline to order is Feb. 3 at 5 p.m., with pickups available on Feb. 7 between 11 a.m. and 4 p.m. Visit labellewinerynh.com.

• Wicked Good Butchah on the move: Bedford’s Wicked Good Butchah is moving to a new location a few miles down the road, in the space formerly occupied by Harvest Market on Route 101. The shop is closed while equipment and supplies are transferred between the old and new locations, with the target reopening date during the first week of February, according to a recent post on its Facebook page. Wicked Good Butchah features a variety of specialty cuts of beef, pork, poultry and sausage, plus specialty wines, craft beers, prepared foods and more. Visit wickedgoodbutchahnh.com.

• All about Chopped: The Dover Public Library will offer a virtual presentation featuring Chef Evan Hennessey, owner of Stages at One Washington, on Monday, Feb. 1, at 6:30 p.m. Hennessey will talk about his experience on the Food Network show Chopped. Hennessey is a three-time champion of the cooking competition show, in which four chefs from across the country battle to create the best three-course meal options using a random assortment of “mystery” ingredients. During the presentation he’ll also demonstrate a live Chopped challenge from his restaurant, and attendees will get to vote on the ingredients Hennessey will use to create an appetizer. The library is also sponsoring its own Chopped competition — mystery boxes can be picked up in the children’s room beginning Feb. 2, and photos with your meal entries will be collected through Feb. 8. Admission is free. Visit library.dover.nh.gov to register.

Laura Fucella

Laura Fucella of Concord is the owner of E(at)xactly Cakes (eatxactlycakes.com), a homestead business specializing in custom designed cakes, cupcakes and cake pops for weddings, birthday parties and other events. Born and raised in New Hampshire, Fucella completed a nine-month intensive program in baking and pastry arts at Le Cordon Bleu College in Cambridge, Mass., in 2011. She also held various baking and restaurant management positions before returning to her home state — E(at)xactly Cakes was later launched in early 2017. She offers a variety of signature cake flavors, like lemon, pistachio with cherry filling and buttercream, and cookies and cream cake with a layer of cookie dough. But you can also go with something more familiar, like red velvet, vanilla or chocolate cake. Most cakes require at least a seven-day advance notice. E(at)xactly Cakes has been named a 2021 Best of Wedding Vendors award winner by The Knot for its custom designed wedding cakes.

What is your must-have kitchen item?

I always need a spatula. That’s the most versatile tool. I also always have a cup of coffee in my hand when I’m baking or decorating.

What would you have for your last meal?

An Italian lobster tail pastry, which is called sfogliatelle. It’s a giant flaky crusty pastry with an amazing diplomat cream in the center. I don’t allow myself one often, so I think that would be my one indulgence.

What is your favorite local restaurant?

Colby’s in Portsmouth. They do breakfast all day and have a really delicious corned beef hash, so that’s always a win.

What celebrity would you like to bake something for?

Mary Berry. She was one of the original judges of The Great British Bake Off. I just love that she always approaches things very humbly with constructive criticism. Even if it wasn’t something amazing, she’s really [good] at speaking about how it could be improved.

What is your favorite thing that you’ve ever baked for someone?

The year I started the business, I made an amazing mandarin orange cake for my husband for his birthday. It was probably a three-day process to make, but it was really good. … My personal favorite signature cake that I do is The Goomah, which is kind of my take on an Italian lemon cake. It has lemon curd, a ricotta filling and a light lemon buttercream. For summer weddings, it’s definitely one of the more go-to flavors.

What is the biggest food trend in New Hampshire right now?

Doughnuts are really big right now. I’ve seen more doughnut shops opening up and bakeries doing doughnuts, and it’s very much finally time New Hampshire got on that trend.

What is your favorite thing to cook or bake at home?

Cookies! I love just a good traditional chocolate chip cookie or peanut butter cookie.

Chocolate chip banana bread
From the kitchen of Laura Fucella of E(at)xactly Cakes in Concord

4 ripe bananas (5 if bananas are on the small side)
⅓ cup unsalted butter, melted
1 cup granulated sugar
1 egg, beaten
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
1½ cups flour
1½ cups milk chocolate (either chocolate chips or a good quality chocolate bar cut into chunks)

In a medium bowl, mix together flour and baking soda. Set aside. Measure out a little more than ⅓ cup of butter and place in a microwave safe bowl or cup. Microwave butter for about one minute until fully melted. Peel bananas and place in a large bowl. Mash well using a fork. Add sugar, vanilla and melted butter to mashed banana and mix until combined. Add and mix in the beaten egg. Add flour, baking soda mixture and chocolate to banana mixture and mix until fully incorporated. For the best flavor, cover batter and set aside for four hours or overnight. Allowing the ingredients to sit all together will create further ripening and yield a very flavorful loaf, although the batter can be baked right away if you don’t want to wait. When ready to bake, preheat the oven to 350 degrees. Grease a nine-inch loaf pan using oil or butter and coat in flour. Pour batter into the prepared pan and place in the oven. Bake for one hour, or until you can insert a knife in the center and it comes out mostly clean. Remove the pan from the oven and let it cool. The best way to enjoy a slice, according to Fucella, is by taking half-inch slices and placing them in a frying pan with butter, letting them cook for a few minutes to make a crispy outer layer and a gooey inside.

Featured photo: Laura Fucella

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!