In the kitchen with Doug Loranger

Doug Loranger of Nashua is the owner of Ranger’s BBQ (rangers-bbq.com, find them on Facebook @rangersbbq17), a food trailer specializing in a variety of styles of barbecue, including North Carolina-style pulled pork and slow cooked Memphis-style ribs. He also offers smoked brisket, pulled chicken and several sides, like homemade macaroni and cheese, coleslaw, cornbread and his smoked baked beans with bacon, which won first place in last year’s New Hampshire Bacon & Beer Festival. A Nashua native, Loranger lived in Texas for more than a decade, working in capital equipment sales, before returning to New Hampshire. After cooking barbecue for a Super Bowl party in 2017, Loranger said the feedback was so positive that it prompted him to begin seeking out potential trailers the following day. Currently you can find Ranger’s BBQ at 324 Daniel Webster Highway in Nashua (near the Tyngsboro, Mass., state line) most Saturdays or Sundays from 11 a.m. to 5 p.m., unless Loranger is catering for a private event that weekend. Follow him on social media for the most up-to-date information.

What is your must-have kitchen item?
A big spatula to get the brisket out of the smoker easily. I have some custom spatulas from Humphrey’s Smokers out of Maine.

What would you have for your last meal?
Probably a good rib-eye or duck breast.

What is your favorite local restaurant?
Giant of Siam [in Nashua]. I just love how fresh their food is, and their service is excellent.

What celebrity would you like to see ordering from your trailer?
Aaron Franklin, because I’d like his take on my food. He owns Franklin Barbecue down in Austin, Texas. People wait in line for hours to eat at his place. They come from all over the world just to have his barbecue, so it would be neat to get a little bit of feedback from him.

What is your favorite thing on your menu?
My ribs. Both the ribs and the brisket tend to sell out very fast.

What is the biggest food trend in New Hampshire right now?
I don’t know that this is a recent trend, but New England is getting more ethnically diverse in its foods. It’s nice to see more … diverse [options] than when I was growing up.

What is your favorite thing to cook at home?
Prime rib, or duck.

Homemade macaroni and cheese
From the kitchen of Doug Loranger of Ranger’s BBQ in Nashua

1 pound macaroni or pasta of choice
½ cup (or one stick) butter
½ cup flour
1 teaspoon salt
1½ teaspoons pepper
1 quart milk
1 quart shredded cheese of choice (Loranger likes to use a mix of provolone, cheddar, mozzarella and sometimes Gouda)

Melt the butter and mix in the flour to make a roux. Slowly add the milk so it gets warm as you add it. Mix in the salt and pepper. Add the cheese and stir until the mixture achieves a creamy consistency. Boil the pasta to al dente and add the mix to it.

The Weekly Dish 20/07/16

Common Man Roadside opens in Manchester: A new Common Man Roadside Market and Deli opened at 1805 S. Willow St. in Manchester on July 13. The combination takeout restaurant and convenience store features an open kitchen concept, offering fresh baked goods daily, as well as pizzas, deli and grilled sandwiches, homemade soups, burgers and salads. There is also a barista bar with fresh coffees and a walk-in cooler with domestic and local craft beers. Irving fuel pumps are outside as well. The Common Man Roadside is part of the Granite State Hospitality family, which also opens similar markets in Hooksett and Plymouth. The new Manchester location is open daily from 5 a.m. to 11 p.m. Visit thecmanroadside.com or call 210-2801.

Flights for the navigator: A new website designed to help local breweries in New Hampshire connect with craft beer lovers during the pandemic recently went live, according to a press release. DraughtPick.com strives to give visitors the most up-to-date and easily accessible information on their favorite breweries in the state, as well as details on new breweries and beers as they become available. New users who create a free login account with their email address and a password are prompted to fill out a short profile page, which includes a figure for “brewery distance,” or the number of miles within their location where craft breweries are located. They can then access a search page, with the ability to filter by type, location, events (including virtual) and those that offer delivery, curbside pickup or outdoor seating. Visit draughtpick.com.

Kettles and candies: Manchester’s Van Otis Chocolates now has its own line of candied popcorn products, after the company recently purchased Hutchinson’s Candy, according to a press release. Known as Evangeline’s Popcorn, the brand is named after Van Otis founder Evangeline Hasiotis, featuring original caramel corn, maple caramel corn and seaside kettle corn with cane sugar. All of the flavors are gluten-free and non-GMO, made in small batches by hand at Van Otis’s factory. They come in either 5-ounce or 8-ounce bags, and you can get them at the shop (341 Elm St., Manchester) or order them online at vanotis.com/evangelines-popcorn.

Eats by the slopes: A new eatery opened at the base of the McIntyre Ski Area (50 Chalet Way, Manchester) on July 1. The Hill Bar & Grille features a menu of appetizers, salads, burgers and entrees, along with opportunities to play games like cornhole, horseshoes or giant Jenga out on the lawn in front of the lodge, as well as fire pits and live light music. Only outdoor seating with table service for food and drinks is available this summer. No reservations are required. To view the menu, visit mcintyreskiarea.com/the-hill-bar-and-grille.

The Weekly Dish 20/07/09

Outdoor tastes: Get your tickets now for a special socially distanced version of the annual Taste of the Region event, happening on Tuesday, July 21, from 5 to 7:30 p.m. Normally held inside the Tupelo Music Hall, this year’s festival will take place outdoors in the parking lot of the venue, at 10 A St. in Derry. More than 35 food and beverage vendors from Derry, Londonderry and other surrounding cities and towns will be on hand, competing for their best options in three separate categories — Savory, Sips and Sweets. The event is organized by the Greater Derry Londonderry Chamber of Commerce. According to Chamber President Ashley Haseltine, exhibitors and tables will be set up with safe social distance measures, and designated areas will be set up for attendees to take their samples to enjoy. Regular cleaning services will be provided throughout the evening by ServPro Derry/Londonderry. The cost is $35 per person — purchasing your tickets in advance and wearing a mask during the event are encouraged. A portion of the proceeds will benefit the Kyle B. Ross Memorial Scholarship Fund. Visit gdlchamber.org.

The Packie finds a new home: On June 30, local craft beer store The Packie relocated from South Willow Street to a new space at 581 Second St. in Manchester, in the Second Street Shoppes plaza, owner Jon Pinches confirmed. Since April, The Packie has been open for pickup and delivery only, and it continues to operate that way in the new location until further notice. In addition to more added space for inventory, Pinches said, a walk-in cooler is being planned for the new store space when it reopens to full capacity. The store is currently open Tuesday through Sunday, from 1 to 6 p.m., with ordering available online. Deliveries are made within a 10-mile radius of the store, with a $2 fee included (a minimum of 12 cans or bottles is required). Visit thepackienh.com.

Angela’s gets a new owner: Angela’s Pasta & Cheese Shop on Chestnut Street in Manchester, known for its specialty food items like pastas, cheeses, wines and prepared to-go meals, has a new owner at the helm. Manchester native Steven Freeman, who was a regular customer of the shop for more than two decades, purchased it on June 15. Freeman told the Hippo he plans to expand the shop’s food offerings to include more made-to-order pizzas, paninis and Italian sandwiches, and to add Italian sodas and provide more catering and delivery services. Angela’s is currently open Monday through Friday from 10 a.m. to 5 p.m., and Saturday from 9 a.m. to 1 p.m. Visit angelaspastaandcheese.com.

Local culinary scholarship: Nashua-based spice company Mola Foods is offering a $500 scholarship for culinary students, according to owner and founder Jeannette Bryant. Online applications are available now for those who qualify, and will be accepted through Aug. 31. Bryant said she wanted to start a scholarship for culinary students who may need help paying for student loans but don’t secure high-paying jobs right away in the restaurant industry. She founded Mola Foods, which features a product line of internationally inspired seasonings, spice blends, sauces and marinades, in 2016. In late 2019 she opened a mini retail store in her office space at 15 Tanguay Ave. in Nashua. Visit molafoods.com.

In the kitchen with Ed Ellis & Kim Ricard

Ed “Monkey” Ellis of Candia and Kim Ricard of Concord are the owners and founders of Monkey Time Bakery (177 Deerfield Road, Candia, 483-0220, find them on Facebook), a gift shop and homestead bakery offering a variety of specialty treats by order, like lemon bars, cinnamon rolls and carrot cakes. Originally from Newark, Delaware, Ellis has been in the Granite State for a decade. The bakery is housed in the front of his Candia home, in the former space of a general store. Requests for special orders are accepted through Monkey Time Bakery’s Facebook page, with pickups by appointment.

What is your must-have kitchen item?
EE: I just got a Bosch Universal Plus mixer that is phenomenal.
KR: My KitchenAid stand mixer. It makes cooking from scratch fast and easy.

What would you have for your last meal?
EE: Lasagna.
KR: Chicken Parmesan, fettuccine alfredo style.

What is your favorite local restaurant?
EE: In Candia, Cello’s [Farmhouse Italian] or Town Cabin [Deli & Pub]. I also like Tuckaway [Tavern & Butchery] in Raymond and Umami [Farm Fresh Cafe] in Northwood.
KR: The [Franklin] Oyster House in Portsmouth, Umami [Farm Fresh Cafe] in Northwood and Cello’s [Farmhouse Italian] in Candia.

What celebrity would you like to see ordering from your bakery?
EE: Puddles the Clown [entertainer and singer Mike Geier] of Puddles Pity Party.
KR: Rachael Ray.

What is your personal favorite thing that you’ve ever baked?
EE: I really like apple dumplings. They are easy and the reward you get with the flavors is phenomenal.
KR: That is a tough one. I would say Texas sheet cake or carrot cake. I love chocolate and the frosting on the Texas sheet cake is divine.

What is the biggest food trend in New Hampshire right now?
KR: Gourmet burgers.

What is your favorite thing to cook at home?
EE: Steak tips, either on the grill or broiled.
KR: Pizza, hands down, with [the] crust and sauce made from scratch.

Classic peanut butter cookies
From the kitchen of Ed “Monkey” Ellis and Kim Ricard of Monkey Time Bakery in Candia

1 cup firmly packed brown sugar
1 stick butter, softened
½ cup peanut butter, any kind
1 egg
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Preheat the oven to 350 degrees. Cream butter, sugar and peanut butter until light and fluffy. Beat egg and add to butter mixture. Mix in vanilla extract. Combine flour, baking powder, baking soda and salt in a separate bowl. Slowly add flour mixture to butter mixture until just combined. Grease a cookie sheet with butter or line with parchment paper. Roll dough into balls, about a tablespoon each, and place on the cookie sheet. You should be able to get a dozen cookies onto one cookie sheet. With a fork that’s been dipped in flour, gently press on the cookies and make a crisscross pattern. Bake cookies for eight to 10 minutes, then remove from the oven and let cool.

Have a Greek food weekend

Your guide to finding Greek festival favorites

Nearly all of this year’s Greek food festivals in the state have been canceled or postponed — but that doesn’t mean you can’t embark on a Greek food adventure of your own. Offering everything from savory dishes like pastichio and lamb shanks to sweet treats like baklava and loukoumades, several local Greek eateries talk about what they do best and what you can look forward to the next time you visit.

Pastichio

Known as a “Greek lasagna,” pastichio — sometimes also spelled pastitsio — is a baked pasta casserole dish with a creamy white béchamel sauce and meat, most commonly ground beef. Ioanis Kourtis, whose father and uncle together run Athens Restaurant in Manchester, said it’s available as a big, hearty serving on the eatery’s house specialties menu. It’s one of several dishes the two brothers prepare daily.

You’ll see different variations of pasta or meat. Peter Tsoupelis of Amphora Restaurant in Derry said he gets his macaroni imported directly from Greece to make the pastichio, which is often available out of the eatery’s refrigerated take-and-bake case. In Greece, because ground beef is not as readily available as in the United States, according to Tsoupelis, pastichio can instead be made with pork, lamb or even goat.

“The way we make it at Amphora, we use ground Angus beef, which is the way my father taught me how to make it,” he said, “but if there was going to be meat in my yiayia’s kitchen, it was going to be either pork or goat. We didn’t have ground beef or lamb often.”

At The Windmill Restaurant in Concord, pastichio is one of several rotating weekly specials prepared by Sofia Smirnioudis. She also has a hand in making the dish for the annual Taste of Greece festival at Holy Trinity Greek Orthodox Church in Concord, normally held in September.

“I like to use a big [pasta] … like a ziti,” she said. “I do pasta on the bottom, then a red meat-based sauce in the middle, and creamy cheese sauce on the top.”

Gyros

Pronounced “YEE-rohs,” gyros are popular street food dishes all over Greece, consisting of meat, vegetables and tzatziki sauce wrapped or stuffed in pita. At The Gyro Spot in downtown Manchester you can order all kinds of gyros, from pork, chicken or a mix of lamb and beef, to vegetarian or vegan versions with mixed greens.

“It’s kind of like the perfect hand-held meal. It’s got everything from your carbs to your proteins and veggies, wrapped up together,” Gyro Spot owner Alex Lambroulis said. “Most gyro shops in Greece will have a counter right outside the window in the summertime.”

The meats used for all gyros at the restaurant are hand-cut and marinated before being stacked as a döner kebab, or on a vertical rotisserie. The cone-shaped stack of meat is then layered with fat on the top and sliced into thin shavings when ready to be stuffed in a gyro.

Down in Nashua, Main Street Gyro offers more than a half dozen types of gyros daily, including the traditional pork but also chicken, lamb and bifteki, or a mix of pork and beef. Those are also stuffed with meat cooked on a vertical rotisserie.

“We make all our sauces in house as well, so we have tzatziki, and also kopanisti, which has roasted red bell peppers, feta cheese, olive oil, hot pepper flakes and Tabasco, so it’s a good spicy spread,” owner Basil Tourlitis said.

The traditional pork gyro is not only one of The Gyro Spot’s biggest sellers, but it’s the most common filling you’ll find in Greece, according to Lambroulis.

“We make our own tzatziki with Greek yogurt, garlic and cucumber, and then it comes with onions, tomatoes and our hand-cut fries,” he said. “Now, you might find different regional variations on the sauces, like tzatziki, ketchup and mustard, [but] everywhere you go [in Greece], they put fries in it.”

The eatery’s chicken gyro features a spicy mayonnaise known as its signature “G sauce.” Other less traditional options at The Gyro Spot include gyros reimagined as loaded french fries or burritos with rice.

Spanakopita

Also known as “spinach pie,” this popular pastry dish features layers of spinach and feta cheese stuffed inside phyllo dough, often also with scallions or onions, Tsoupelis said. Its phyllo pastry cousins include “tiropita” — with cheese and egg — and “kreatopita” — with meat, usually beef or pork. Variations on spanakopita might include the types of cheeses or vegetables used, or even the portion sizes. Main Street Gyro, Tourlitis said, makes its own spanakopita with spinach, feta cheese, dill, salt and pepper.

“Some people use leeks, [or] some use a majority of egg and feta,” Kourtis said. “My uncle makes it fresh with phyllo dough, spinach, feta, eggs and spices, and he butters the dough, so it’s very rich and delicious. … Spinach is the most universal.”

In some Greek households, according to Tsoupelis, it can be customary to bake an entire pan of spanakopita at a time, with large square-sized servings.

“My aunt lived in a small house outside of Athens, and she’d make a big pan of it,” he said. “It was almost like having a cake at the house for when somebody would come over. It might last 15 minutes or it might last a day and a half.”

But at Amphora, Tsoupelis said he likes to roll his spanakopita into individual 3-by-3-inch triangles and cook them to order, serving them more as intimate appetizers.

Spanakopita is also available homemade year-round at Chrysanthi’s Restaurant in Brookline, manager Amanda Pelletier said, as large pieces per serving.

Moussaka

Like the pastichio, moussaka commonly has ground meat and béchamel, only it’s baked in layers of eggplant, potatoes, or sometimes zucchini instead of pasta. Also known as an eggplant- or potato-based casserole, it’s another dish that Smirnioudis will often bake as a special at The Windmill Restaurant and for Holy Trinity Church’s Taste of Greece festival. In fact, she said she’ll use the same type of béchamel sauce used in the pastichio.

It’s also a frequent special at Chrysanthi’s, especially during the colder months, Pelletier said. Their version features layers of sliced potato and roasted eggplant with seasoned ground beef.

Amphora makes it with ground Angus beef, but Tsoupelis said he’s seen it with just about any other type of meat, especially lamb, pork or goat.

Souvlaki

Souvlaki features skewered meats and occasionally vegetables that can be consumed either as side dishes or as full meals over rice or with pita bread and tzatziki.

“[An order] comes with six pieces of lamb per skewer, and you get a Greek pita, tzatziki sauce, salad and hummus with that,” Pelletier said of the souvlaki offered at Chrysanthi’s.

Tourlitis said both pork and chicken souvlaki are options as dinners or sides at Main Street Gyro. A souvlaki dinner will include two skewers of meat, served with a side salad, hand-cut fries or rice pilaf and warm pita bread.

Souvlaki Pizza & Subs in Manchester, in addition to offering marinated pork souvlaki as a dinner with salad, rice or fries, prepares souvlaki as grinders on Syrian bread or as meats for salads. Pork and chicken souvlaki are also available at Salona Bar & Grill in Manchester, according to manager Maria Kostakis.

Even though pork is more traditional, Smirnioudis of The Windmill Restaurant said chicken tends to be the more popular meat for souvlaki. When it’s served as a special, the dish features chicken cut into cubes and cooked with garlic, oregano, salt and pepper.

Lamb shanks

Hand-cut marinated lamb is one of the biggest draws at many of the state’s Greek food festivals, whether it comes fresh off the skewer or in a gyro. At Amphora, you can get lamb shanks, or roasted leg of lamb, one of the eatery’s many Greek specialties. Each order comes with a side of lemon-oregano potatoes.

“We braise the lamb slowly until [the meat falls] off the bone, and then we … [make] a very rich sauce from all the drippings of the lamb that gives it a very nice flavor,” Tsoupelis said.

Lamb shanks are prepared similarly at Athens Restaurant in Manchester and are, according to Kourtis, a special item made at the request of customers. The meat is baked on the bone in a tomato sauce and spices, and served with a side like rice or vegetables.

At Chrysanthi’s, lamb shanks are on the menu during the fall and winter. They’re slow-roasted for 12 hours in a homemade sauce before they’re served over vegetables and rice, according to Pelletier.

Dolmathes

Featuring meat or vegetables with assorted spices, dolmathes are often sold as an a la carte item at Greek festivals, or sometimes as part of meals. They’re most commonly rolled and stuffed inside of individual grape leaves, but Tsoupelis said you might see regional variations of dolmathes that use larger cabbage leaves.

“We do them vegetarian style with the grape leaves, so they’re small. They’re the size of your hand,” he said. “We put them on our antipasto salad or on the side. It has seasoned white rice, lemon juice and mint.”

Salona Bar & Grill, according to Kostakis, offers the stuffed grape leaves with beef, while at Athens Restaurant, Kourtis said, the dolmathes can be made in both variations of leaves. You get three stuffed grape leaves and two stuffed cabbage leaves per order, from the appetizer menu, with either lemon or tomato sauce. The dolmathes are also incorporated on the eatery’s house specialties menu, coming with rice or potato or as part of a combo special with roast lamb, chicken or meatballs.

“It’s ground beef, spices, lemon and rice, and the lemon sauce is really thick. They’re very popular,” he said.

Baklava

Perhaps one of the most recognizable staples at Greek festivals and restaurants, baklava is a dessert featuring layers of phyllo dough, honey or syrup and chopped nuts, most commonly walnuts or almonds. Variations can include pistachios or hazelnuts, or a simple syrup made with sugar and water, or lemon juice, instead of honey.

Youla Winarta of Youlove Bakery, a homestead business based in Nashua, said even though the word “baklava” has roots in the Turkish language, the word “phyllo” comes from the Greek word meaning “leaf.” Indeed, baklava is often characterized by the leaf-like texture of the dough.

The phyllo dough can be either made or pre-bought at a supermarket or wholesale grocery store. Church members who make their own baklava for the festivals will use large cooking pans, because the baklava is easier to roll in larger quantities.

JajaBelle’s in Nashua doesn’t use honey in its homemade baklava, but rather a house syrup, a homemade phyllo dough and tons of butter. In addition to offering it in the case at the cafe, owner Jessica dePontbriand sells it at the Nashua Farmers Market at City Hall Plaza on Sundays.

The Puritan Backroom Restaurant in Manchester, according to manager Eric Zink, makes its own baklava, as well as a baklava ice cream, which features a vanilla base with cinnamon, honey, walnuts and baklava pieces.

In addition to offering a traditional baklava, Winarta makes a version with hazelnuts and a chocolate drizzle, or “chocolate rolls” with walnuts, almonds, chocolate and organic milk rolled in phyllo dough. All are available to order per eight pieces, for local pickups or shipping.

Loukoumades

Many Greek festivals in the state will have special stations for loukoumades made to order. More colloquially known as “Greek donuts” or “fried dough balls,” these bite-sized morsels are deep-fried before they are often drizzled with honey and sprinkled with cinnamon, sugar, or both.

You get eight loukoumades per order at The Gyro Spot, according to Lambroulis, which are made from an old family recipe. Regional variations of the dish might include a simple syrup in lieu of honey, or with chopped walnuts as a garnish.

“It’s a very loose dough, almost like a fluffy pancake batter,” he said, “and we just drop them into the fryer and then drizzle with honey, cinnamon and sugar or give it to you on the side. … I like to soak mine in honey.”

Greek cookies
Most Greek food festivals in New Hampshire have a wide selection of desserts, and while baklava is often the star, you’ve probably seen all kinds of cookies for sale too.

If you want to try Greek cookies you’d normally see at festivals this time of year, you can order them from Youla Winarta of the Nashua-based Youlove Bakery, who bakes them to order in a fully licensed commercial kitchen. She’s not currently at any farmers markets or public events, but offers her full product line for online ordering at youlovebakery.com/shop. One of the most traditional Greek cookies — and one of Winarta’s biggest sellers — is the melomakarona, or honey cookies with walnuts. Similar to melomakarona, she said, is finikia, with slight variations on the cooking method or toppings, from nuts to dates.

“I make them … with flour, olive oil, honey and then they have a lot of good flavors like orange zest and cinnamon cloves,” Winarta said. “It’s a cookie primarily prepared during Christmastime but one that everyone enjoys throughout the year now.”

She also makes kourabiedes and koulourakia. Kourabiedes are shortbread cookies also traditionally consumed around the holidays, covered with powdered sugar and baked with flour, butter, canola oil, eggs, baking powder, baking soda and natural flavors.

Koulourakia are butter cookies shaped in a twisted design and topped with sesame seeds.

“Those are traditionally prepared during Easter,” Winarta said. “They are very good with a cup of coffee or tea. … They are not really sweet and have a good crunchy taste to them.”

All of Winarta’s cookies are available for shipping or local pickups in the Nashua area.

The Weekly Dish 20/06/25

Get your Greek food fix: Join St. Philip Greek Orthodox Church (500 W. Hollis St., Nashua) for a Greek pop-up drive-through event on Friday, June 26, and Saturday, June 27, from 11 a.m. to 6 p.m. Online or call-in ordering is available now for a limited menu of fresh Greek eats, including a meatball, dolmathes and spanakopita dinner plate, as well as a la carte items like baklava, cheese or spinach tiropita, three orders of dolmathes, three meatballs or spanakopita. Call-in orders are also accepted on either day of the event (no walk-ins). A larger menu of offerings is expected to be available at St. Philip’s annual Greek food festival, which has been rescheduled to Friday, Oct. 2, and Saturday, Oct. 3. To place your online order for the pop-up event, visit nashuagreekfestival.com.

Barbecue at LaBelle: LaBelle Winery (345 Route 101, Amherst) is hosting a community barbecue and music event on Friday, July 3, from 6 to 8 p.m., featuring a live performance by Robert Allwarden and sparklers given out to families. The menu for the evening will include artisan breads with Vermont butter, seasonal garden salad with The Winemaker’s Kitchen seyval blanc vinaigrette, corn on the cob, house-made potato chips, baked macaroni and cheese, barbecue chicken breast, hot dogs for kids and strawberry shortcake for dessert. A full cash bar will also be available. The cost is $25 for adults and $15 for kids. Visit labellewineryevents.com.

Manchester farm stand: Intown’s Farm Stand, a smaller version of Intown Manchester’s summer farmers market, kicks off its summer season Thursday, June 25, from 3 to 6 p.m. at Victory Park (intersection of Concord and Chestnut streets in Manchester). Sara Beaudry, the executive director of Intown Manchester, told the Hippo the stand will feature members of Fresh Start Farms, a program of the Manchester-based Organization for Refugee and Immigrant Success, selling fresh vegetables, including ethnic crops like amaranth greens and African eggplant once they are in season. The farm stand replaces the Intown Farmer’s Market for the year will continue every Thursday through August. Visit intownmanchester.com or find them on Facebook @manchesterfood.

Puritan reopens for indoor dining: The Puritan Backroom Restaurant in Manchester reopened its dining room and bar on June 17 for same-day reservations, according to a press release. Phone lines are open beginning at 10 a.m. each day, for people to make reservations between 4 and 8 p.m. that evening. In accordance with state guidelines, the dining room is operating at 50 percent capacity only, with parties seated at tables at least six feet apart. Parties of one or two can reserve seats at the bar. Walk-ins are currently not accepted. Same-day takeout orders are available beginning at 9 a.m., with drive-through pickups from 11 a.m. to 8 p.m. daily. Call 669-6890 to make a reservation for indoor dining or call 623-3182 to place a takeout order.

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