Author: Matt Ingersoll

Trio’s Cafe & Cantina to open in Salem

A new eatery coming to Salem later this month will offer family-sized meal kits, as well as other lunch and dinner items, with fresh ingredients and a unique Southwestern flair.

Trio’s Cafe & Cantina, due to open in the Breckenridge Plaza on North Broadway in the coming weeks, gets its name from the owners — a “trio” of generations of the same family that includes general manager and Salem native Julie Manzer, her mother, Janet, and father, Paul, and her two daughters, Tanna and Keira Marshall.

Manzer, who previously owned the Purple Finch Cafe in Bedford, said she learned about the vacant restaurant space last August from her best friend in high school.

“My friend had wanted me to own something around here where I grew up, and so I ran it by my family and we decided to look into it,” she said. “Originally I was going to do breakfast and lunch, because that was kind of the world I was used to … but with Covid it seemed to make more sense to focus on takeout and family meal deals.”

It’s that concept, combined with Manzer’s love of Southern California and Tex-Mex flavors, that sets the menu at Trio’s apart. Meal kit options will include tacos, enchiladas or fajitas, with either chicken or steak and flour or corn tortillas; various soups and chilis by the quart; and tray-sized or take-and-bake bowls, like a chili and macaroni and cheese bowl with sour cream and tortilla strips, a plant-based protein bowl with sweet potato, black beans and avocado, and a citrus chicken bowl with bacon, tomato, greens, cheddar cheese and onion.

There are several sandwich, burger and side options that you’ll be able to order via either takeout or dine-in. The Southern “Steuben,” for instance, will feature barbecue pulled pork, coleslaw, melted cheddar cheese and ranch on grilled country white bread, while the Philly torta has steak, onion, bell peppers, queso, jalapeno, avocado and chipotle mayonnaise on a tolera roll. A “comfort kitchen” section of the menu has plated options like beer-braised steak or half-roasted chicken with veggies, pulled pork chipotle barbecue macaroni and cheese, and tempura-battered fish and chips with a lime cabbage carrot slaw.

Trio’s is also rolling out a menu of Southwestern-themed house cocktails, in addition to some bottled beers, wines and seltzers, and white citrus or seasonal red sangrias with fresh fruit.

“I have a fresh-squeezed orange juice machine, so we’ll have a house margarita that has a little bit of that in it,” Manzer said. “We’ll also have bloody marys and marias, and mimosa flights.”

Trio’s Cafe & Cantina
An opening date is expected in the coming weeks. Visit their website or follow them on social media for updates.
Where: 264 N. Broadway, Unit 105, Salem
Anticipated hours: Daily, 11 a.m. to 8 p.m.
More info: Visit trioscc.com or find them on Facebook and Instagram

Featured photo: Left to right, are: general manager Julie Manzer, her father Paul Manzer, older daughter Tanna Marshall, mother Janet Manzer and younger daughter Keira Marshall. Photo by Matt Ingersoll.

Texas-style BBQ food truck opens restaurant space in Milford

Regina and Jeremy Davison gained a devoted following after the launch of their Texas-style barbecue food truck on Elm Street in Milford in late July. Now, after moving a few miles down the road, the couple is continuing that success at a brick-and-mortar location.

R & J Texas-style BBQ On Wheels, according to Regina Davison, will still be open outdoors as a mostly takeout operation. The new space, which opened last week in the former Pizza Top restaurant directly adjacent to the food truck, introduces indoor seating and expands the menu to include a wide variety of items not previously available, from breakfast options and weekly specialty burgers to mixed cocktails, spiked milkshakes and more.

Whether you order pulled pork or beef brisket on a sandwich or as a combo plate — the meats are smoked overnight for 12 hours and 16 hours, respectively — you’ll get a ton of it.

“Texas-style means a lot of fat, a lot of grease and a lot of food,” said Regina Davison, a native of Dallas who came to New Hampshire about eight years ago. “What you would get at a normal restaurant, you get three times that much here. So you have enough for lunch, dinner and probably for lunch the next day.”

An entree plate of brisket with either chicken, sausage, pulled pork or pork chops will come with three sides and a serving of cornbread. Davison makes all of her own sides from scratch, like baked beans that are prepared for six hours with pulled pork, bacon and brown sugar. Other sides include fresh collard greens, Gouda macaroni and cheese, chili cheese fries, grilled green beans with fried bacon, coleslaw, and potato salad with white or brown gravy.

Recently Davison has added items like catfish, steaks and fried chicken; smothered chicken or pork chops with gravy, bell peppers and onions; and macaroni and cheese bowls topped with chili, brisket or pulled pork.

Breakfast is now available all day from the new location too.

“I’m creating my own hash that’s going to be with brisket or pulled pork, and then I have what I call a Momma’s breakfast burrito,” she said. “We have pancakes and waffles as well.”

Beginning this week Davison has introduced a “Wednesday Burger Madness” menu featuring a selection of specialty burgers only available on Wednesdays. They include options like the Davison Burger Extraordinaire, cooked medium and topped with bacon, two fried eggs, Gouda cheese, arugula, onions and a house sauce; and the Williams Beast Burger, which has pulled pork and pieces of ribs on top of a double meat patty, also with bacon, onions and a bourbon barbecue glazed sauce.

A drinks menu is also new for the indoor space, with a small selection of bottled beers, vanilla, chocolate or strawberry shakes (with the option to add a liqueur like Kahlua or amaretto), and mixed cocktails, like margaritas, mimosas, hurricanes and Texas rum punch.

In addition to keeping the truck open for takeout orders, Davison said it will remain available for event catering.

R & J Texas-style BBQ On Wheels
Where: 183 Elm St., Unit 3, Milford
Anticipated hours: Wednesday and Thursday, noon to 9 p.m., and Friday, Saturday and Sunday, 7 a.m. to 9 p.m. (breakfast is available all day)
More info: Visit rjtexasbbqonwheels.com, find them on Facebook or call 518-0186

Featured photo: Breakfast brisket burritos. Courtesy photo.