Category: Food

Dinner is served

Where to go out this year for Thanksgiving

Thanksgiving Day is Thursday, Nov. 24, and restaurants and function halls are accepting reservations now for everything from special holiday dinners and specials to all-you-can-eat buffets.

Do you know of a restaurant serving Thanksgiving eats that’s not on this list? Let us know at [email protected].

• Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) is taking reservations for a special Thanksgiving meal on Thursday, Nov. 24, from 11:30 a.m. to 6 p.m. Join them for a traditional Thanksgiving dinner featuring turkey, stuffing, mashed potatoes and gravy, fresh yams, peas and onions, butternut squash, rolls, soup, salad and your choice of dessert. There will also be a grand Thanksgiving buffet with crackers and assorted domestic and imported cheeses, fresh fruit, peel-and-eat shrimp, prime rib, baked stuffed haddock, turkey orzo and more. Takeout meals will also be available.

• Backyard Brewery & Kitchen (1211 S. Mammoth Road, Manchester, 623-3545, backyardbrewerynh.com) will be serving its full menu on Thanksgiving Day from 11:30 a.m. to 5 p.m., in addition to a traditional turkey dinner with stuffing, mashed potatoes, squash, peas, salad and a dessert. Reservations are welcome.

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a special four-course prix fixe menu for Thanksgiving on Thursday, Nov. 24, from noon to 6 p.m. in its dining room and tavern. The meal will include your choice of an appetizer (Cape Cod oysters, Maple Brook Farm burrata toast, winter squash bisque, spiced grilled shrimp, Vernon Farm chicken terrine or duck confit); a salad (harvest salad or local kale and Brussels sprouts); an entree (Misty Knoll Farm free-range turkey, fine herb-seared halibut filet, smoked duroc pork loin, pan-roasted Faroe Island salmon, grilled filet mignon or stuffed delicata squash); and a dessert (pumpkin pie, maple creme brulee, coffee granita, apricot tart or carrot cake bread pudding). The cost is $110 for adults and $55 for kids ages 10 and under. The Bedford Village Inn’s Trattoria Fondi will also be open for breakfast from 8 to 10:30 a.m., and for dinner from 4 to 9 p.m. The restaurant’s igloos will also be reserved on Thanksgiving with a $150 rental fee and a $400 food and beverage minimum.

• Belmont Hall & Restaurant (718 Grove St., Manchester, 625-8540, belmonthall.net) is taking reservations for a special all-you-can-eat Thanksgiving Day buffet on Thursday, Nov. 24, in its function hall, with seatings at 11:30 a.m. and 1:30 p.m. for five or more people. The cost is $21.99 per person. On the restaurant side, plated meals will be available for $19.99 per person (no reservations required).

• The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) is taking reservations for Thanksgiving on Thursday, Nov. 24, with seatings from noon to 3 p.m. A special holiday menu will be served. Entree options will include roast turkey, baked Virginia ham, slow roasted prime rib, baked stuffed haddock, veal Oscar or seafood linguine. All entrees will come with turkey soup, apple cider, mashed potatoes, homemade bread stuffing, yams, cranberry sauce, butternut squash, baby pearl onions and green peas, hot rolls, sweet bread, homemade pie and coffee. Preorders are also available for takeout and delivery, with deliveries within a 5-mile radius.

• Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will serve a special three-course prix fixe Thanksgiving menu on Thursday, Nov. 24, with seatings from noon to 2 p.m. Meals will include your choice of a first course (apple cider and fall squash soup, oyster and scallop chowder, fall greens and grilled pear salad, market greens with a house cider vinaigrette, or sweet potato, roast apple and goat cheese pierogi); an entree (cider-brined turkey, crisp porchetta, four-grain “risotto” with mushroom and parsnip ragout, juniper and smoked sea salt-crusted salmon or peppercorn- and rosemary-crusted veal rib roast); and a dessert (freshly baked apple, pecan or pumpkin pie, sea salt caramel chocolate cake, ricotta cheesecake or harvest rice pudding brulee). The cost is $65 per person.

• CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) will serve a special Thanksgiving dinner on Thursday, Nov. 24, with seatings from noon to 5 p.m. The meal will feature an a la carte menu with holiday specials and the restaurant’s most popular dinner items.

• The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will serve a special family-style Thanksgiving dinner on Thursday, Nov. 24, with seatings at 11 a.m., noon, 1:15, 2:15, 3:30 and 4:30 p.m. The plated meals include a full turkey, potatoes, stuffing, gravy, butternut squash, mixed seasonal vegetables, a salad and dinner rolls. Reservations are required (four-person minimum). The cost is $27.95 for adults and $19.95 for kids under 12 (substitute all white meat for $2 extra). Takeout is also available.

• Epoch Gastropub (The Exeter Inn, 90 Front St., Exeter, 778-3762, epochrestaurant.com) will serve a special multi-course menu for Thanksgiving on Thursday, Nov. 24, with seatings from 11 a.m. to 3 p.m. Options will include pumpkin butternut squash bisque, autumn spinach salad, local artisanal cheeses, traditional roast turkey, maple soy salmon, pumpkin butternut squash ravioli, whipped garlic mashed potatoes, roasted baby carrots, brioche bread stuffing, house made pies, tarts and assorted pastries and cakes. The cost is $60 for adults, $25 for kids ages 6 to 12 and free for kids under 5. Reservations are being accepted online via OpenTable.

• Fratello’s Italian Grille (155 Dow St., Manchester, 641-6776, fratellos.com) will serve a special Thanksgiving Day buffet in its ballroom on Thursday, Nov. 24, featuring a chef-carved station of turkey with pan gravy and slow roasted prime rib au jus. Other items will include turkey pot pie, shrimp scampi, vegetable gnocchi, pumpkin bisque, string beans and shallots, candied butternut squash, mashed potatoes, homemade stuffing, assorted pies and desserts. The cost is $39 for adults, $18.95 for kids ages 4 to 11 and free for kids ages 3 and under. Call to make a reservation.

• Granite Restaurant & Bar (The Centennial Hotel, 96 Pleasant St., Concord, 227-9005, graniterestaurant.com) will be open on Thursday, Nov. 24, from 11 a.m. to 3 p.m., serving its regular menu in addition to Thanksgiving-themed specials. Reservations are full, but you can call the restaurant to be placed on a waiting list in the event of a cancellation.

• The Hills Restaurant (Hampshire Hills Athletic Club, 50 Emerson Road, Milford, 721-0444, hampshirehills.com/the-hills-restaurant) will serve a special three-course Italian feast the night before Thanksgiving, on Wednesday, Nov. 23, from 4 to 9 p.m., featuring your choice of chicken Parmesan with linguine, meatballs and Italian sausage with linguine or cheese tortellini alfredo, along with cheesy garlic bread or fresh bread, mixed greens or Caesar salad, and tiramisu or cannolis for dessert. The cost is $30 for adults and $15 for kids ages 12 and under.

• The Homestead Tavern & Restaurant (641 Daniel Webster Hwy., Merrimack, 429-2022; 1567 Summer St., Bristol, 744-2022; homesteadnh.com) is taking reservations for Thanksgiving now, serving a variety of specialty entrees, like a roasted turkey dinner, baked Virginia ham, roast prime rib of beef, baked stuffed haddock, veal Oscar, fresh broiled salmon and seafood fettuccine. All entrees will be served with turkey soup, apple cider, mashed potatoes, cranberry sauce, butternut squash, hot rolls, sweet bread and homemade pie.

• Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurantnh.com) is accepting reservations now for its annual Thanksgiving dinners, which are all priced at $40 and include your choice of one appetizer (clam chowder, Swedish meatballs, fresh fruit plate with sorbet, or you can substitute for shrimp cocktail, escargots or onion soup); a Caesar or garden salad; one entree (roast turkey, herb-crusted roast sirloin, maple salmon, panko-crusted haddock, or pasta primavera); and one dessert (pumpkin pie, pecan pie, sorbet, cheesecake, chocolate ganache cake, lemon mascarpone cake or chocolate mousse cake). The roast turkey entree comes with mashed potatoes, butternut squash, roasted Brussels sprouts, stuffing and cranberry sauce, while all other entrees are served with your choice of mashed potatoes, baked potatoes or rice and your choice of butternut squash, roasted Brussels sprouts, pickled beets or applesauce.

• The Red Arrow Diner (61 Lowell St., Manchester, 626-1118; 137 Rockingham Road, Londonderry, 552-3091; 112 Loudon Road, Concord, 415-0444; 149 Daniel Webster Hwy., Nashua, 204-5088; redarrowdiner.com) will be open during its regular hours on Thanksgiving Day at all four locations — from 5:30 a.m. to 10 p.m. in Concord, Londonderry and Nashua, and 24 hours in Manchester. Among their menu options is a traditional Thanksgiving meal, featuring a plate of turkey with mashed potatoes, squash, green beans, cranberry sauce, stuffing and gravy.

• Roundabout Diner & Lounge (580 U.S. Highway 1 Bypass, Portsmouth, 431-1440, roundaboutdiner.com) will serve a special plated family-style dinner for Thanksgiving on Thursday, Nov. 24, from 11 a.m. to 5 p.m., featuring slow-roasted turkey, cornbread stuffing, red bliss mashed potatoes, butternut squash, peas and pearl onions, cranberry relish, dinner rolls, homemade desserts and more. The cost is $29.95 for adults and $15.95 for kids under 12.

• SALT Kitchen & Bar (Wentworth by the Sea, 588 Wentworth Road, New Castle, 373-6566, saltkitchenandbar.com) will serve a special Thanksgiving Day buffet on Thursday, Nov. 24, from 10 a.m. to 5 p.m. in its ballroom. The meal will include a deluxe carving station of golden roasted turkey, along with seasonally composed hot entrees, an Italian antipasto station, a New England raw bar, a Belgian waffle station, artisan cheeses and a Thanksgiving dessert display. The cost is $89.95 per person. The restaurant will also offer a plated three-course holiday menu on Thanksgiving Day from 1 to 9 p.m. — those options will include maple-brined free-range turkey, grilled Atlantic salmon, brown butter tortelloni and sliced filet of beef. The cost is $69.95 per person ($26.95 for kids under 12) and reservations are recommended.

• Temple Street Diner (200 Temple St., Nashua, 521-7133, templestreetdiner.com) will be open on Thanksgiving Day (Thursday, Nov. 24) from 6 a.m. to 1 p.m., serving breakfast all day. Beginning at 10 a.m., a traditional turkey dinner with all the fixings will be available for $22.99. Reservations are being accepted for parties of five or more. Deliveries will also be available on Wednesday, Nov. 23, after 3 p.m.

• The Wild Rover Pub (21 Kosciuszko St., Manchester, 669-7722, wildroverpub.com) will be open from 9 a.m. to 2 p.m. on Thanksgiving Day.

Featured photo: Courtesy photo.

The Weekly Dish 22/11/10

News from the local food scene

• Festive pours: Join Fulchino Vineyard (187 Pine Hill Road, Hollis) for its sixth annual Wine & Cheese Festival, to be held on Saturday, Nov. 12, and Sunday, Nov. 13. Two sessions are available each day — from 11 a.m. to 1:30 p.m., or from 2:30 to 5 p.m. — for attendees to come to the vineyard for a full tasting experience. You’ll receive your own souvenir wine glass and have the opportunity to taste meats, cheese, oils, desserts and more from around the world, along with a complimentary wine tasting. The cost is $49 per person, and attendees should print out their emailed receipt to use as their ticket. Fulchino Vineyard is also planning a three-day Christmas festival from Friday, Dec. 9, through Sunday, Dec. 11 — that event will feature food samples from all types of local artisan vendors, along with family photo opportunities with Santa Claus and Mrs. Claus. Visit fulchinovineyard.com.

• Let there be light: LaBelle Lights, the highly successful outdoor holiday light display that debuted at LaBelle Winery Derry (14 Route 111) last year, is back for a second season. The show returns on Wednesday, Nov. 16, and will continue most Wednesdays through Sundays, from 4:30 to 9 p.m., through Jan. 15 (except on Thanksgiving Day, Christmas Eve and Christmas Day). Owner and winemaker Amy LaBelle told the Hippo last year that plans were already underway to bring back the holiday celebration for a second year even before the first one had yet to come to an end. “We thought we would have 20,000 visitors throughout the three months … but as it turns out, [we’d] already had that many in the first month,” she said. The outdoor light displays are located on The Links at LaBelle Winery golf course and are designed for visitors to walk casually along a designated path, according to the website, which is also stroller and wheelchair accessible. Similar to last year, the new season will also feature several special theme nights over the course of the three months, such as a “crazy Christmas hats night” on Dec. 2, a “best Santa costume night” on Dec. 23, and a two-day “WinterFest” on Jan. 14 and Jan. 15, among others. Tickets to LaBelle Lights are $16 for adults and teens, $10 for seniors over 65, $8 for kids ages 4 to 12 and free for kids ages 3 and under. Visit labellewinery.com/lights.

• Restaurant farewell: Hooksett’s Bavaria German Restaurant has permanently closed its doors, according to a recent post from owners Anton and Monika Berger announcing their retirement. “We hope you will understand this decision was not easy,” the Oct. 20 post reads in part. “We would like to thank all of our patrons for the many years of good business and friendship. It was our pleasure to have served you.” The Bergers had owned the German eatery since March 2010 — Anton Berger had more than four decades of experience as a chef prior to coming to New Hampshire, including at a more than 200-seat restaurant and outdoor beer garden in Munich, Germany. The Hooksett restaurant was known for its authentic German options made fresh daily from family recipes, from jägerschnitzel to bratwurst.

Wine pairing, Italian style

What to drink with each course of a hearty Italian meal

The crisp days of autumn call for a reunion of family and friends. Italians are well-practiced at family reunions over hours-long dinners, with multiple courses, accompanied by the appropriate wines, punctuated by short rests between the plates.

The gathering may start with a traditional aperitivo, a sampling of a plant-based dip, olives, nuts, and cheeses, followed by a traditional antipasto, an arrangement of best cheeses, meats, marinated artichokes, olives, crostini, the spread before the main meal. It is a delight to both the eye and the tastebuds. The primi piatti, or first course, can be a pasta, risotto, soup or polenta; the possibilities are endless. Secondi piatti, or second course, will feature different types of meat and fish. The portions are small and will typically have a vegetable alongside the protein. Just when you think you have completed the meal, along comes the insalata, composed of leafy greens dressed with oil and vinegar, salt and pepper; and lastly, followed by the dolce, or dessert. Panna cotta or tiramisu are prime examples, served alongside a tiny cup of dark, strong coffee.

What sort of wines are served with this mélange of courses, all different from each other? The aperitivo calls for a prosecco or spritz. The antipasto calls for an unoaked white or a light dry red wine like a barbera. The primi piatti course typically calls for a wine that will match the dish, dry for a pasta laced with pesto, or a creamy chardonnay with a pasta with clam sauce. The secondi piatti course will be matched to a wine that depends on the protein, from pinot gris, which pairs well with a creamy seafood dish, to a dry Chianti, the most commonly consumed wine of Italy. The insalata and dolce are the only two courses without a pairing to wine.

Two red wines noted in the paragraphs above include barbera, from the Piedmont region of Italy, and Chianti, from Tuscany, made primarily from sangiovese grapes. What are their similarities and differences? Sangiovese is a relatively “sweet” newer wine, but its sweetness can be brought closer to barbera when blended with dry red wines. Both have strawberry as a primary flavor, but that “sweetness” may be more apparent in the sangiovese than in the barbera. We should note the term “sweet” does not imply sugar; it refers more to the level of fruit that is experienced in the nose and on the tongue.

The Vite Colte Piedmonte Spasso Passito Appassimento Rosso, available at the New Hampshire Liquor & Wine Outlets, priced at $39.99 and reduced to $19.99, has a deep ruby red color. To the nose it is open and elegant, with ripe fruit of berries and plum. On the tongue, the wine is dry with light tannins; the fruit carries through with some herbaceous notes. Barbera is not grown on the best real estate of the Piedmont, but its lowly position should not be ignored. It is meant to be enjoyed young, is affordable, and is a perfect complement to the antipasto, or perhaps also enjoyed with the courses that follow.

The 2015 Castello Fonterutoli Chianti Classico Gran Selezione, from the Mazzei Vineyards, available at the New Hampshire Liquor & Wine Outlets, priced at $71.99 and reduced to $35.99, may not be the least expensive Chianti, but it is an excellent choice, coming from one of the most prestigious wineries of Tuscany, owned by the Mazzei family for 26 generations. This blend of 92 percent sangiovese, 4 percent malvasia nera and 4 percent colorino, two indigenous varietals, it hails from the vineyard’s best parcels. With a deep red color and pronounced fruit to the nose and tongue, this Chianti calls for rich, dark meats, mushrooms, herbs, herbaceous cheeses, root vegetables and braised greens. It will complement a rich, meaty secondi piatti.

Autumn is a time to settle back indoors. Plan a four-hour, multi-course Italian dinner, with family and friends. Enjoy the camaraderie of sharing a well-planned spread, paired with an excellent selection of wines. Repeat those great stories again, revisit those shared adventures, all enjoyed over great food and wine. Enjoy a meal the way Italians do!

Caramel-stuffed chocolate chip cookies

It’s the week after Halloween, and you may be wondering why you would need a dessert recipe. Think of it as a way of reducing the amount of candy floating around your home. Alternatively, this recipe could go into your holiday planning file.

This recipe was created with caramel-filled chocolate candies, but you definitely could make a substitution. Peanut butter-filled candies, Hershey’s kisses, or other small chocolate candies could be used as the filling for this recipe. Take a peek in your candy stash, and see what you could use.

These cookies store well. I have made batches that were shipped cross country and weren’t eaten until a week after baking and were still as delicious as the day they were made. So, as you start to think about your holiday baking, these could be a perfect choice. Make them in advance of gatherings or cookie exchanges, and know that you will have cookies ready when you need them!

Note: I have always used muffin tin liners when making these. Greasing the pan will work, but it is definitely a distant second choice for me.

Caramel stuffed chocolate chip cookies
Makes 48

1 cup unsalted butter, softened
¾ cup light brown sugar
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking powder
2¾ cups all-purpose flour
1 cup mini chocolate chips
48 chocolate-covered caramels, unwrapped

In the bowl of a stand mixer or in a large mixing bowl, combine butter and sugars.
Beat on medium speed for 3 minutes.
Add eggs, one at a time, beating until incorporated.
Stir in vanilla.
Add salt, baking powder and flour, mixing until blended.
Add chocolate chips, stirring until combined.
Cover dough with plastic wrap and refrigerate for 2 hours.
After 2 hours, preheat oven to 350 degrees.
Line a mini muffin pan with liners, or grease each cup.
Place a heaping teaspoon of dough into each cup.
Bake for 10 minutes or until golden.
Place tray on wire rack and push one caramel candy into each cookie.
Cool for 5 minutes, then transfer cookies from muffin pan to cooling rack.
Store in a resealable container once fully cooled.

Featured Photo: Caramel-stuffed chocolate chip cookies. Photo by Michele Pesula Kuegler.

In the kitchen with Sergio Metes

Sergio Metes is the executive chef of Luna Bistro (254 N. Broadway, Salem, 458-2162, luna-bistro.com), a tapas and wine bar that opened in Salem’s Breckenridge Plaza on North Broadway in June. A New Hampshire native, Metes got his start in the restaurant industry working in southern Florida under acclaimed chef Mennan Tekeli. Much of his practice combines Central and South American cuisine with some American or Spanish influences. Prior to joining the team at Luna Bistro, Metes worked at several local restaurants as a chef or consultant, including the former Unum’s in Nashua, which was known for its eclectic New American cuisine. He has also had culinary stints all over the Seacoast of New Hampshire and in southern Maine. Best-selling items at Luna Bistro include the cola-braised short rib tacos, the truffle fries, the crab cakes and the artichoke dip. The eatery is also a popular spot in town for its lounge seating, live music and comedy shows.

What is your must-have kitchen item?

I have to have very sharp knives. … It makes everything fast and accurate, and you’re able to really maximize your time-efficiency.

What would you have for your last meal?

I would have some really nice traditional Peruvian-style ceviche. It’s just a beautiful, tasty and wonderful thing to have … and for me, there are some memories associated with it as well.

What is your favorite local restaurant?

I really enjoy The Birch on Elm [in Manchester]. … They’re under construction right now, but I’m looking forward to when they’ll reopen soon.

What celebrity would you like to see eating at Luna Bistro?

You know who I really enjoy is Bradley Cooper. Something about him just says to me that this would be a really funny guy to talk to and socialize with. … He reminds me in a way of a brother-in-law, just [because of] his mannerisms, and my brother-in-law is a fun guy.

What is your favorite thing on your menu?

The one that I enjoy the most, I would say, is the cioppino. It’s basically a dish that consists of a little seafood broth, and then I add some arrabbiata sauce, which is a spicy tomato-based sauce, and some shrimp and mussels, and then just basically let them do their magic in the broth. … We serve it with a grilled lemon and a couple of grilled crostinis and some scallions, and it’s just a very comfortable, enjoyable dish to have.

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

I’ve noticed a lot of places … [that are] bringing that rustic feeling into restaurants, and then just more local flavors … from farms in the area.

What is your favorite thing to cook at home?

I like to make coq au vin. … It’s basically chicken that has been braised and cooked in red wine with some aromatics in there. I like making that because the chicken gets really tender and it has this really nice flavor from the wine. I’ll have it normally with either some risotto or rice, or some roasted or boiled potatoes.

Cioppino (seafood stew)
From the kitchen of Sergio Metes of Luna Bistro in Salem

2 cups seafood broth
Mussels
Scallops
Shrimp
¼ cup white wine
1 Tablespoon basil chiffonade
3 cloves garlic, sliced thin
2 roma tomatoes, cut into quarters
¼ cup to ½ cup olive oil
Salt and pepper as needed

Cook the garlic on medium heat for two minutes. Add the mussels, scallops, shrimp, wine and tomatoes. Allow to simmer for two to four minutes. Add seafood broth and basil. Cover for about four to five minutes, until the mussels are open and the shrimp is fully cooked (scallops can be added as preferred to achieve the desired level of doneness). A touch of fresh-squeezed lemon and crusty bread for dipping are recommended.

Featured photo: Sergio Metes of Luna Bistro in Salem. Courtesy photo.

Soup’s on

Bouillon Bistro now open in Milford

Scratch-made artisan soups, chowders and stews are the stars of the menu at Bouillon Bistro — formerly known as Wicked Pissah Chowdah, the eatery has found a new home on the Milford Oval, where it held a grand opening Oct. 7 just in time for the town’s Pumpkin Festival weekend.

Co-owner Sue Poulin left her corporate career to purchase Wicked Pissah Chowdah, at the time located on South Street just off the Oval, from founder Ellen Muckstadt in June 2020. Poulin and business partner Lisa Gamache have also since opened a second location in Townsend, Mass.

Bouillon Bistro is unique for featuring a different lineup of around six to eight home-cooked soups every single day, with a total of 35 to 40 rotating soups available any given week. By Monday, the new menu for the upcoming week is posted to the website and on social media.

“There’s a lot that goes into it. The process starts at around 8, 8:30 in the morning … and then by about 10 or 10:15, everything is nice and percolating,” Poulin said. “We open the doors at 11, so we like to let the soups sit in the cauldron for 40 minutes or so to let the flavors do their thing.”

Hot soups are then served straight out of the pot from 11 a.m. until 2:30 p.m. (or, for the really popular soups, whenever they sell out — Poulin said it’s not uncommon for some soups to not make it past the lunchtime hour). A cooling process begins at 2:30 p.m. for the leftover batches.

“Whatever is left, we put them in an ice bath, bring the temperatures down and then we package them in pints and quarts to go in the cooler. Then we’re open until 6 for cold takeout,” Poulin said. “[They are] good for up to a week in the refrigerator, or up to a year in the freezer.”

Saturdays are when Bouillon Bistro will serve what Poulin calls a “wild card” lineup of soups, or options based on whatever excess inventory or ingredients they’ll find themselves with.

Since taking over the business, Poulin estimates amassing around 120 different soup recipes. They’ll often run the gamut from traditional offerings like beef stew, corn chowder, broccoli cheddar soup and New England-style seafood chowder to more unique soups, like a Mexican-inspired chicken tortilla soup, a cheeseburger soup with ground beef, shredded carrots, diced celery and potatoes, a Buffalo chicken soup, a creamy sausage tortellini soup and more.

In addition to the soups, the eatery offers bread, bagged crackers and a small menu of paninis.

“I really want to be known for the soups, and going forward we’ll be doing different sides just to accompany the soups,” Poulin said, “Each one would have a fun side.”

Poulin said that, like at its South Street predecessor, the plan is for Bouillon Bistro to temporarily close just before Memorial Day and reopen Labor Day weekend.

Bouillon Bistro of Milford
Where: 123 Union Square, Milford
Hours: Tuesday through Friday, 11 a.m. to 6 p.m., and Saturday, 11 a.m. to 3 p.m. Closed on Sundays and Mondays.
More info: Visit bouillonbistro.com, find them on Facebook and Instagram or call 213-5443

Featured photo: Sausage and gnocchi soup. Photo courtesy of Bouillon Bistro of Milford.

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