A Fourth full of fireworks

Communities plan Independence Day celebrations

Fourth of July fireworks are looking more promising this year. Concord, Manchester and Nashua are all planning fireworks events, and so are several other communities in southern New Hampshire. All events take place on Sunday, July 4, unless otherwise noted. All events are subject to change or cancellation, so check with the town before heading out.

Bristol

Where: Over Newfound Lake

When: July 3 at dusk; rain date July 4

Canterbury

Where: Canterbury Elementary School (15 Baptist Road)

When: Saturday, July 3, at 9 p.m.

Concord

Where: Memorial Field (70 S. Fruit St.)

When: Approximately 9:15 p.m. The Nevers Band will perform starting at 7:45 p.m. Rain date is July 5.

Derry

Where: Suggested viewing along Tsienneto Road, Hood Commons, Folsom Road and Crystal Avenue

When: Dusk (approximately 9 p.m.)

Dover

Where: Set off at Garrison Hill Park, viewable from around the city

When: 9:15 p.m.

Exeter

Where: Swasey Park (316 Water St.)

When: July 10, after 8 p.m.

Hampton

Where: Hampton Beach (Ocean Boulevard)

When: 9:30 p.m.

Hillsboro

Where: Hillsboro fairgrounds (17 Hilldale Lane)

When: July 10, 10 p.m.

Laconia

Where: Weirs Beach and Opechee Park (915 N. Main St.)

When: July 3 at 11:59 p.m. at Weirs and July 4 at 10 p.m. at Opechee

The second annual Independence Day Boat Parade on Lake Winnipesaukee will take place at Weirs Beach from 1 to 4 p.m.

Manchester

Where: Arms Park (10 Arms St.) and Northeast Delta Dental Stadium (1 Line Drive)

When: At 9:30 p.m. on July 3 at Arms Park and after the Fisher Cats game on July 4

Merrimack

Where: Merrimack High School (38 McElwain St.)

When: 9 p.m.

The town is also hosting its annual Fourth of July Parade, which will feature bands, militia units, clowns, community organizations and more. This year the town is celebrating its 275th anniversary, so the theme for the parade is Celebrate Merrimack’s History – Past, Present and Future. The parade begins at the Commons Shopping Plaza (515 Daniel Webster Hwy.), then travels south down Daniel Webster Highway, onto Baboosic Lake Road, then O’Gara Drive, ending in front of Merrimack High School.

Milford

Where: Keyes Memorial Field (45 Elm St.)

When: July 2, dusk

Nashua

Where: Holman Stadium (67 Amherst St.)

When: 9 p.m.

New Boston

Where: Hillsboro fairgrounds (17 Hilldale Lane)

When: 9:15 p.m.

Portsmouth

Where: Leary Field (Parrott Avenue)

When: July 3, 9 p.m.

Raymond

Where: Town Common

When: July 10, 9:30 p.m.

Salem

Where: Tuscan Village (72 Rockingham Park Boulevard)

When: July 3, 9 p.m.

Sunapee

Where: Sunapee Harbor

When: July 3 at dusk

Weare

Where: Town center

When: July 17 at dusk

Windham

Where: Windham High School (64 London Bridge Road)

When: June 30 at 9:30 p.m.; rain date July 1

In lieu of fireworks…
There won’t be any fireworks in Amherst this year, but the town is hosting a “reverse parade” at Souhegan High School (412 Boston Post Road) from 9 to 10 a.m. Clowns, cheerleaders, bands and more will be standing on the sides of a looped route, allowing people in cars to drive through the loop and wave.

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. 

Meals with mom

Brunches, special menus and more for Mother’s Day

Mother’s Day is fast approaching — check out this list of brunches, dinners and special menus at local restaurants and function centers. Most dine-in events are planned for Mother’s Day (Sunday, May 9) unless otherwise specified, while a few local businesses are planning takeout specials. Do you know of an eatery offering Mother’s Day specials that’s not on this list? Let us know at food@hippopress.com.

110 Grill (875 Elm St., Manchester, 836-1150; 27 Trafalgar Square, 943-7443; 136 Marketplace Blvd., Rochester, 948-1270; 2 Portwalk Place, Portsmouth, 373-8312; 19 Portsmouth Ave., Stratham, 777-5110; 250 N. Plainfield Road, W. Lebanon, 790-8228; 110grill.com) is taking reservations for a Mother’s Day brunch at all of its locations, including those in New Hampshire. In addition to its full menu, several specials will be available from 10 a.m. to 3 p.m., like breakfast tacos, chicken and waffles, steak and egg Benedict, apple cider doughnut French toast, and brunch cocktails like bloody marys, double espresso martinis and adult mocha iced coffees.

603 Charcuterie (Derry, 603charcuterie.com) is taking orders for several Mother’s Day charcuterie board specials, including those with specialty meats and cheeses, but also some dessert options like macarons, chocolate-covered strawberries and more. Pickups will be at Creative Chef Kitchens (35 Manchester Road, Derry) on Friday, May 7, from 3 to 6 p.m.; Saturday, May 8, from 8 a.m. to 5 p.m.; and Sunday, May 9, from 8 a.m. to 12:30 p.m., depending on which charcuterie option you choose.

Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) will serve a Mother’s Day brunch buffet from 9 a.m. to 3 p.m., featuring items like fresh fruit, assorted cheeses and crackers, pastries, scrambled eggs, homefries, bacon and sausage; plus lunch options like roast turkey with stuffing, crabmeat stuffed haddock, and a carving station with roast leg of lamb, prime rib and Virginia baked ham. Call for reservations.

Atkinson Resort & Country Club (85 Country Club Drive, Atkinson, 362-8700, atkinsonresort.com) will serve a Mother’s Day brunch buffet from 10 a.m. to 2 p.m., featuring a waffle station and made-to-order omelet station; a carving station with items like prime rib, ham and apple-cured turkey; breakfast items, like pastries, bacon, sausage and homefries; lunch entrees, like sweet and spicy chicken, baked haddock, and smoked Gouda and white cheddar macaroni and cheese; and desserts, like chocolate mousse, tiramisu, cheesecake lollipops and assorted cookies and brownies. Reservations are required.

Averill House Vineyard (21 Averill Road, Brookline, 244-3165, averillhousevineyard.com) will serve a high tea Mother’s Day brunch from 10 a.m. to noon, featuring a pre-set four-course brunch, a cup of tea, a tasting flight of four wines per guest (must be 21+) and a souvenir glass. 

• The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com) will be open on Mother’s Day from 9 a.m. to 1 p.m. Place any pickup orders by May 6.

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a Mother’s Day brunch in its Great Hall featuring a grand buffet from 9:30 a.m. to 2:15 p.m., followed by a special three-course prix fixe dinner menu served in its dining room from 2 to 7 p.m. The brunch buffet will have chef-attended Belgian waffle and omelet stations, plus a charcuterie and cheese display, hand-carved meats to order like North Country Smokehouse ham and herb-crusted slow-roasted beef, and assorted soups, salads and breakfast options. The three-course dinner will include your choice of an appetizer (roasted poblano pepper and corn chowder, potato and leek bisque, Dowie Farm pea shoots or panzanella); an entree (grilled tournedos of beef, Scottish salmon filet, milk-fed veal loin medallions, smoked Kurobuta pork loin, garlic and herb tri-colored quinoa with vegetables, or grilled swordfish loin); and a dessert (carrot cake, chocolate beet cake, vanilla bean creme brulee, or passionfruit cream pavlova). Reservations are required for both.

Birch Wood Vineyards (199 Rockingham Road, Derry, 965-4359, birchwoodvineyards.com) will serve a Mother’s Day brunch with two available seatings, at 10:30 a.m. and 12:30 p.m. Several plated meals are available to choose from, including a biscuit and gravy plate, a French toast plate, a broccoli and cheddar frittata plate, a chicken picatta plate, a haddock plate, a short rib plate and an eggplant Napoleon plate. All breakfast entrees are served with fruit salad and lunch entrees with mixed green salad and raspberry vinaigrette — all plates also come with a variety of fresh baked breads, either milk, juice or coffee, and a trio of desserts. Reservations are required.

Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) is taking reservations for Mother’s Day, from 1 to 6 p.m., serving its regular menu with specials. Call during business hours or make your reservation online.

Clam Haven (94 Rockingham Road, Derry, 434-4679, clamhaven.com) has customizable options from its new catering menu, featuring items like shrimp or lobster tail cocktail, platters of seafood sliders, chicken fingers, hot dogs, burgers and fish tacos, and party-sized options of steam lobster or classic New England clambakes with several sides.

The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) will serve a special Mother’s Day menu, with dine-in reservations accepted for 11:30 a.m., 2:30 p.m. or 5:30 p.m., as well as pre-order takeout and free delivery. Selections include appetizers like crab cakes, spinach and artichoke dip, bacon-wrapped scallops and French onion soup, and entrees like baked haddock, roasted prime rib of beef, chicken Marsala, chicken and broccoli alfredo and seafood linguine alfredo.

Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will serve a special three-course prix fixe menu for Mother’s Day, with seatings at noon, 1 p.m., 2:30 p.m. and 4 p.m. Choose your own first course (English pea, spring leek and ham soup, creamy scallop and tomato bisque, market greens salad, organic spinach salad or spring tempura); main entree (Cornish hen au vin, San Francisco cioppino, house-made saffron tagliatelle pasta, petite leg of lamb, bison short rib Wellington, wiener schnitzel or pan-roasted monkfish and lobster); and a dessert (coconut lime tart, mimosa brulee, chocolate cake with mocha buttercream, profiterole trio or mignardises). Other a la carte extras include oysters on the half-shell, smoked salmon pierogi and farmer’s cheese and charcuterie boards.

The Common Man (25 Water St., Concord, 228-3463; 304 Daniel Webster Hwy., Merrimack, 429-3463; 88 Range Road, Windham, 898-0088; 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; Lakehouse Grille, 281 Daniel Webster Hwy., Meredith, 279-5221; Camp, 300 Daniel Webster Hwy., Meredith, 279-3003; Airport Diner, 2280 Brown Ave., Manchester, 623-5040; Tilt’n Diner, 61 Laconia Road, Tilton, 286-2204; Route 104 Diner, 752 Route 104, New Hampton, 744-0120; thecman.com) will be serving its dinner menus, with Mother’s Day specials. Hours vary depending on the location, and reservations are recommended. Each location is also offering a Mother’s Day meal for four to go, which includes an appetizer of spinach artichoke dip and crackers, braised beef short ribs with mashed potatoes and pesto green beans, house-baked rolls and blueberry breakfast bread, and strawberry shortcake. An optional a la carte side offering of the Common Man’s signature macaroni and cheese is also available. Order by May 3. Pickups will be on Saturday, May 8.

Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will serve a special prix fixe menu for Mother’s Day, beginning at 4 p.m., with two-course, three-course and four-course menu options. Items to choose from include sirloin spring rolls, roasted poblano and corn chowder, slow-roasted prime rib, twin filet mignon, shrimp gnocchi, ginger haddock, limoncello cupcakes and strawberry cheesecake. Call to make a reservation.

Cotton (75 Arms St., Manchester, 622-5488, cottonfood.com) will be open from noon to 5 p.m. on Mother’s Day. Reservations are accepted online through OpenTable.

CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) will be open from noon to 5 p.m. on Mother’s Day, serving specials along with some of its popular dinner entrees. Call to make a reservation.

The Crown Tavern (99 Hanover St., Manchester, 218-3132, thecrownonhanover.com) is accepting Mother’s Day reservations for both indoor and outdoor dining, from noon to 3:30 p.m.

The Crust & Crumb Baking Co. (126 N. Main St., Concord, 219-0763, thecrustandcrumb.com) will be open on Mother’s Day from 10 a.m. to 2 p.m. Place any pickup orders as soon as possible.

Dahlia Restaurant (dahlianomadic.com) has a limited number of tickets left for a Mother’s Day brunch from noon to 3 p.m., in collaboration with Enna Chocolate (152 Front St., Exeter). Reservations are required and can be made online.

The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will serve a Mother’s Day brunch buffet, with seatings every half hour from 9:30 a.m. to 3 p.m. There will be an omelet station, a carving station with slow-roasted prime rib and oven-baked ham, assorted salads, baked goods and pastries, and a dessert station with a variety of mini pastries. The main buffet line will have breakfast options like bacon, sausage, corned beef hash, French toast, scrambled eggs and home fries. Call to make a reservation.

Fratello’s Italian Grille (155 Dow St., Manchester, 624-2022, fratellos.com) will serve a variety of Mother’s Day specials at its Manchester location, like baked stuffed haddock, seafood fra diavolo, roasted vegetable salmon, chicken capri, chicken Parmesan, pan-seared duck breast, beef tenderloin, baked stuffed shells and more. Call to make a reservation.

Georgia’s Northside (394 N. State St., Concord, 715-9189, georgiasnorthside.com) is taking orders for a surf and turf special for Mother’s Day, featuring chargrilled 8-ounce New York strip steak, a lobster roll, creamy macaroni and cheese and Brussels sprouts. Order online for pickup on Sunday, May 9, from 11 a.m. to 7 p.m.

Giorgio’s Ristorante & Bar (270 Granite St., Manchester, 232-3323; 524 Nashua St., Milford, 673-3939; 707 Milford Road, Merrimack; giorgios.com) will be serving brunch specials on Mother’s Day from 11 a.m. to 2 p.m., in addition to its regular menus, at its Manchester and Milford locations.

Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) is serving a special Mother’s Day brunch menu that will be available for both dine-in and takeout. Brunch plates will include eggs with bacon or sausage, home fries and English muffin toast; Culture’s honey wheat French toast with local maple syrup and whipped molasses honey butter; and buttermilk waffles with rhubarb compote, chantilly cream and local maple syrup. There will also be assorted appetizers, like local cheese boards, smoked pea and mint soup, and house made burrata. Dine-ins will be from 10 a.m. to 2 p.m., with reservations accepted online through OpenTable. If ordering takeout, orders must be placed by May 6.

Hart’s Turkey Farm Restaurant (233 Daniel Webster Hwy., Meredith, 279-6212, hartsturkeyfarm.com) is taking orders for family-sized meals for Mother’s Day, with options like whole roasted turkey, slow roasted prime rib or baked ham. Each comes with whipped potatoes, butternut squash, green beans and dinner rolls. Dessert choices also include apple pie, blueberry pie and chocolate cream pie.

The Homestead Restaurant & Tavern (641 Daniel Webster Hwy., Merrimack, 429-2022, homesteadnh.com) will serve a variety of specials for Mother’s Day, with seatings from noon to 6 p.m. Items will include roast prime rib of beef, broiled haddock, grilled swordfish, chicken cordon bleu, New York sirloin, chicken marsala and more. Call to make a reservation.

LaBelle Winery (345 Route 101, Amherst, 672-9898; 14 Route 111, Derry; labellewinerynh.com) will serve a special Mother’s Day brunch buffet at both locations, with reservations accepted through OpenTable. Options will include assorted pastries and fruit displays, chef-attended omelet stations and build-your-own berry shortcake stations, breakfast items like baked stuffed banana brioche French toast, applewood smoked bacon and pork sausage, and lunch items like herb-roasted filet of cod, garlic and rosemary chicken breast and orzo salad with red wine balsamic vinaigrette. LaBelle Winery’s Amherst location is also taking orders for heat-and-serve take-home meal packages, with options like whole wheat rolls with red wine honey butter, petite greens salad, brown sugar glazed ham with golden raisin chutney, roasted potatoes and lemon asparagus, and strawberry shortcake with chantilly cream for dessert.

Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurantnh.com) will serve special dinners for Mother’s Day that include your choice of an appetizer, salad, entree or dessert, available for dine-in or takeout. Appetizers include ham minestrone, Swedish meatballs and fresh fruit plates with sorbet, with the option to substitute those for shrimp cocktail, escargots or onion soup. Salads include Caesar or garden options, with blue cheese, house ranch, raspberry vinaigrette or balsamic dressing. Available entrees include sliced roast sirloin, pork Madagascar, chicken Florentine, piccata Milanese, baked stuffed jumbo shrimp, maple salmon, baked scrod, vegetarian baked eggplant Parmesan and wienerschnitzel. All entrees come with your choice of a baked potato, Swiss potato or rice pilaf, and your choice of green bean Provencal, maple-glazed carrots, pickled beets or applesauce. Available desserts include Snickers pie, tiramisu cake, sorbet, bread pudding, cheesecake, chocolate ganache cake, lemon mascarpone cake and chocolate mousse cake.

MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) is taking reservations for Mother’s Day, from 1 to 6 p.m., serving its regular menu with specials. Call during business hours or make your reservation online. Outdoor dining will be available on a first-come, first-served basis.

New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) will serve a special Mother’s Day brunch, from 9 a.m. to 1 p.m.

The Old Salt Restaurant at Lamie’s Inn (490 Lafayette Road, No. 9, Hampton, 926-8322, oldsaltnh.com) will be open from 11 a.m. to 6 p.m. on Mother’s Day, serving specialty items like roast prime rib dinners, artichoke and mascarpone agnolotti, baked stuffed haddock, boiled lobster dinners, and grilled salmon with lemon dill butter sauce, plus desserts like raspberry white chocolate cheesecake, Boston cream pie, carrot cake and strawberry shortcake.

Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) is taking orders for a variety of specialty sweets for Mother’s Day, including jumbo chocolate-covered strawberries, hand-filled cannolis (a dozen per order), cheesecake-filled chocolate hearts, and Oreo cheesecake cake-sicles (a half dozen per order). Order by May 2. Pickups will be on Friday, May 7, and Saturday, May 8.

The Red Blazer Restaurant & Pub (72 Manchester St., Concord, 224-4101, theredblazer.com) will be open its normal Sunday hours on Mother’s Day, from 11 a.m. to 8 p.m., serving its regular menu with a few specials like prime rib. Seating will be on a first-come, first-served basis and takeout will be available via online ordering only (no phone orders).

The Republic of Campo (969 Elm St., Manchester, 666-3723, republiccafe.com; campoenoteca.com) is accepting Mother’s Day reservations beginning at 4 p.m., with full menus available from both restaurants in addition to locally sourced specials.

Roundabout Diner & Lounge (580 U.S. Highway 1 Bypass, Portsmouth, 431-1440, roundaboutdiner.com) will serve an all-you-can-eat Mother’s Day brunch buffet, accepting reservations from 9 a.m. to 2 p.m. Featured items are built-your-own omelettes, Belgian waffles, bacon, sausage, cinnamon bun French toast, a seasoned prime rib carving station, baked haddock and more. Other house Mother’s Day specials available on the menu will include brie grilled cheese, pork belly Benedict, Italian sausage scramble and chocolate-covered cherry pancakes.

SALT Kitchen & Bar (Wentworth by the Sea, 588 Wentworth Road, New Castle, 373-6566, saltkitchenandbar.com) will serve a special multi-course menu for Mother’s Day, featuring your choice of a first course (scallop escabeche, lobster bisque or spring lettuce); an entree (sous vide Atlantic salmon, sliced New York strip, chicken Marsala or English pea ravioli); and a dessert (chocolate tiramisu, lemon meringue cheesecake or strawberry rhubarb crostata. Call to make a reservation.

Simply Delicious Baking Co. (176 Route 101, Bedford, 488-1988, simplydeliciousbakingco.com) is taking orders for hand-dipped chocolate-covered organic strawberries for Mother’s Day. Order by May 5. Pickups will be on Saturday, May 8, from 8 a.m. to noon.

Surf Restaurant (207 Main St., Nashua, 595-9293; 99 Bow St., Suite 200W, Portsmouth, 334-9855; surfseafood.com) is taking reservations for Mother’s Day from 1 to 6 p.m., serving its regular menu with specials. Call during business hours or make your reservation online. The bar and outdoor dining will be available on a first-come, first-served basis.

The Village Trestle (25 Main St., Goffstown, 497-8230, villagetrestle.com) will be open from 11:30 a.m. to 9 p.m. on Mother’s Day, serving its full menu along with a special featuring a lobster roll, fries and coleslaw. Live acoustic music with Bob Pratte and Lisa Marie will be from 3:30 to 6:30 p.m.

Wolfe’s Tavern (Wolfeboro Inn, 90 N. Main St., Wolfeboro, 569-3016, wolfestavern.com) will serve a special Mother’s Day menu from 10 a.m. to 3 p.m., featuring items like croissant French toast, pan-bronzed chicken breast, grilled herb-marinated pork tenderloin, and caramelized onion and goat cheese deep dish quiche. Call or book your reservation online.

Woodstock Inn Brewery (135 N. Main St., North Woodstock, 745-3951, woodstockinnbrewery.com) is offering a “Mother of all Brunches” package for Mother’s Day, including a weekend room special and a buffet from 9 a.m. to 2 p.m. that will feature an omelet bar, a waffle bar, a carving station with ham and prime rib, and other items like eggs Benedict, salmon, vegetable lasagna and assorted desserts. Brunch reservations are accepted but not required.

XO on Elm (827 Elm St., Manchester, 560-7998, xoonelm.com) will be open from 2 to 7 p.m. on Mother’s Day. Call or make your reservation online through OpenTable.

Zachary’s Chop House (4 Cobbetts Pond Road, Windham, 890-5555, zacharyschophouse.com) will serve a Mother’s Day breakfast buffet from 8 to 11 a.m., followed by other Mother’s Day specials beginning 11 a.m. Call to make a reservation.

Zorvino Vineyards (226 Main St., Sandown, 887-8463, zorvino.com) will serve a Mother’s Day brunch buffet with seatings at 10 a.m., noon and 2 p.m. There will be assorted breakfast items, soups, salads, carving stations, desserts and more. Call or book your reservation online. 

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. 

Eats for Easter

Where to go for dine-in or takeout brunch for Easter Sunday

Easter Sunday is fast approaching (Sunday, April 4), and if you’re wondering where to go to celebrate it this year, check out this list of local restaurants, bakeries and homestead companies offering specialty items. Many that are accepting dine-in reservations for brunch or dinner are also offering takeout orders to go this year. Do you know of a local eatery offering Easter specialties that’s not on this list? Let us know at food@hippopress.com.

603 Charcuterie (Derry, 603charcuterie.com) is taking orders for Easter-themed charcuterie boards, featuring Bell and Goose Cheese Co. cheeses, assorted meats, preserves, jams and jellies, nuts and candies. A larger-sized option also includes Easter-themed cupcakes and doughnuts from the Bearded Baking Co. of Manchester. Pickups will be on Saturday, April 3, and Sunday, April 4, at Creative Chef Kitchens (35 Manchester Road, Derry).

Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) will serve an Easter brunch buffet on Sunday, April 4, from 8 a.m. to 3 p.m. Call to make a reservation.

Ashley’s Eats & Sweets (Raymond, ashleys.eats.and.sweets@gmail.com, find them on Facebook) is taking orders for a variety of specialty items for Easter, like macarons, iced sugar cookies, crinkle cookies, M&M cookies, cookie kits and cocoa bombs. Specialty Easter baskets are also available, featuring one cocoa bomb, three iced cookies, three crinkle cookies and three M&M cookies. Order by March 30.

Atkinson Resort & Country Club (85 Country Club Drive, Atkinson, 362-8700, atkinsonresort.com) is accepting Easter Sunday reservations now for both Merrill’s Tavern and the Stagecoach Grille, featuring specialty menu items like baked ham, baked haddock, prime rib, stuffed filet mignon, seared scallops, grilled vegetable ravioli and more.

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve an Easter brunch buffet in its Great Hall on Sunday, April 4, from 9:30 a.m. to 2:15 p.m., as well as a three-course prix fixe dinner from 2 to 7 p.m. The brunch menu will include chef-attended omelet and Belgian waffle stations, charcuterie and cheese displays, smoked ham and roasted leg of lamb carved to order, and other assorted breakfast and lunch items. The dinner will include your choice of a first course (celery root bisque, New England clam chowder, pea tendril and watercress salad or spring bean and arugula salad); an entree (grilled tournedos, pistachio and matcha-crusted Icelandic cod loin, smoked North Country ham, herb crusted leg of lamb, herb-marinated Scottish salmon, or house-made casarecce); and a dessert (Irish cream torte, vanilla bean creme brulee, buttermilk panna cotta, strawberry Charlotte royale, or lemongrass ice cream). The cost for the brunch buffet is $65 for adults and $32 for kids ages 10 and under. The cost for the dinner is $65 for adults and $34.95 for kids ages 10 and under. Reservations are required for both.

The Black Forest Cafe & Bakery (212 Route 101, Amherst, 672-0500, theblackforestcafe.com) is taking orders for a variety of items for Easter, including pies (apple, Dutch apple, strawberry rhubarb, cherry, grasshopper or chocolate cream); cakes (carrot, coconut, chocolate mousse, lemon daisy and Black Forest gateaux); Easter egg or bunny shortbread cookies, lemon tarts and more. Order by March 27. Pickups will be on Friday, April 2, or Saturday, April 3.

Buckley’s Bakery & Cafe (436 Daniel Webster Hwy., Merrimack, 262-5929) and Buckley’s Market & Cafe (9 Market Place, Hollis, 465-5522) are taking orders for several items for Easter, including cakes (carrot, hummingbird, double chocolate or gluten-free lemon blueberry); and pies (chocolate cream, key lime or mixed berry crumble); as well as assorted breakfast and dessert pastry trays, Parker House rolls, cinnamon rolls and hot cross buns. Order by March 31 via phone or online at buckleysbakerycafe.com.

Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) will be open on Easter (Sunday, April 4) from noon to 5 p.m.

Caroline’s Fine Food (132 Bedford Center Road, Bedford, 637-1615, carolinesfood.com) is taking orders for dinners of either maple-glazed pork loin or herb and Dijon-encrusted leg of lamb for Easter, both of which can come in two sizes (servings of four or of six to eight) and feature shallot whipped potatoes, lemon honey caramelized carrots and sauteed asparagus. Order by March 29 at 2 p.m.

Castleton Waterfront Dining on Cobbetts (58 Enterprise Drive, Windham, 898-6300, castletonbcc.com) is taking orders for a variety of to-go items for Easter, including dinner packages of spiral glazed ham or roast leg of lamb with herbs. Both serve eight to 10 people and come with various sides, like roasted red bliss potatoes, spring peas, pan gravy and dinner rolls. Other a la carte items include tenderloin of beef, roast pork loin with cranberry apple stuffing, sides by the quart, assorted hors d’oeuvres like scallop and bacon skewers and crabmeat stuffed mushrooms, and desserts like carrot cake or ice cream pie with Kahlua sauce. Order by March 31 at noon. Pickups will be on Saturday, April 3, from 9 a.m. to noon.

City Moose Cafe & Catering Co. (30 Temple St., Nashua, 943-5078, citymoosenh.com) is taking orders for Easter dinners featuring maple-glazed ham, garlic mashed potatoes and buttered tri-colored carrots, as well as a “rabbit munch” salad with local hydroponic greens, strawberries, feta cheese, sunflower seeds and balsamic vinaigrette, and pineapple upside-down cake for dessert. Order by March 29 at noon. Pickups will be on Saturday, April 3, from 1 to 2 p.m.

The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) is taking reservations for dine-in Easter meals on Sunday, April 4, with seatings at 11:30 a.m., 2:30 p.m. or 5:30 p.m., as well as takeout pre-ordering and free delivery. Items include first courses like French onion soup, spinach and artichoke dip and bacon-wrapped scallops; and entrees like chicken marsala, roast prime rib of beef, seafood linguine alfredo and lobster macaroni and cheese.

Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will serve a three-course prix fixe dinner menu for Easter, with seatings on Sunday, April 4, between noon and 6 p.m. Items include your choice of a first course (lemon chicken noodle soup, slovak beet and buttermilk soup, spring greens salad, asparagus and chioggia beet salad, local farmer’s cheese and spinach pierogi, or red beet deviled eggs); an entree (Greek-style roasted leg of lamb, maple and cider mustard glazed ham, prime rib, scallops, rabbit pot pie or carrot spaetzle) and a dessert (Easter chocolate trio of a chocolate mousse, mini chocolate peanut butter cake and a chocolate bunny, maple walnut carrot cake, strawberry rhubarb pie, lavender creme brulee or rose sorbet).

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; Lakehouse Grille, 281 Daniel Webster Hwy., Meredith, 279-5221; Camp, 300 Daniel Webster Hwy., Meredith, 279-3003; 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 Easter dinners for four to go, featuring oven-roasted ham with honey glaze, creamy leek scalloped potatoes, roasted asparagus, cider-infused mashed sweet potatoes, maple-roasted Brussels sprouts, house baked rolls and carrot cake for dessert. Additional optional a la carte items include oven-roasted turkey with pan gravy, macaroni and cheese and a Sriracha deviled eggs kit (makes one dozen). Order by March 29. Pickups will be on Saturday, April 3.

Crosby Bakery (51 E. Pearl St., Nashua, 882-1851, crosbybakerynh.com) is taking orders for several specialty items for Easter, like pies (apple, apple crumb, blueberry, chocolate cream, pumpkin, lemon meringue and many others), as well as pastries, like muffins, doughnuts, cinnamon buns and Danishes; assorted pastry platters, cookies, cheesecakes, and savory offerings, like gorton, meat pie with pork and beef, salmon pie and Boston baked beans. Order by March 31 for pickup on Friday, April 2, or by April 1 for pickup on Saturday, April 3.

The Crust & Crumb Baking Co. (126 N. Main St., Concord, 219-0763, thecrustandcrumb.com) is taking orders for several specialty baked goods and sweet treats for Easter, like hot cross or cinnamon buns, pies (flavors include coconut cream, chocolate cream, lemon meringue, apple streusel, forest berry crumb and many others); cakes (flavors include carrot, blueberry lemon mousse, raspberry coconut and flourless chocolate torte); and quiches available with a variety of filling options, like bacon, sausage, marinated tomato, onion, cheddar cheese, Swiss cheese, Pepper Jack cheese or goat cheese. Pickups will be on Saturday, April 3.

The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will serve an Easter brunch buffet on Sunday, April 4, with seatings every half hour from 10 a.m. to 3:30 p.m. Reservations are required due to limited seating availability.

Fratello’s Italian Grille (155 Dow St., Manchester, 624-2022, fratellos.com) will serve an Easter brunch buffet on Sunday, April 4, from 11 a.m. to 3 p.m., featuring an egg and omelet station, a carving station with slow-roasted prime rib of beef and baked ham with a honey and maple glaze, various other breakfast and lunch options, and assorted drinks and desserts. Reservations are required.

Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, Bedford, 647-2253; pastry.net) has several specialty seasonal offerings available for Easter, like assorted Easter egg cookies, cottontail bunny cakes, carrot cake cheesecake or cheesecake cups, cupcakes, mini pies, cream puff pastry trays and more.

Gauchos Churrascaria Brazilian Steakhouse Butchery (62 Lowell St., Manchester, 669-9460, gauchosbraziliansteakhouse.com) will serve an Easter brunch buffet on Sunday, April 4, with seatings from 10 a.m. to 3 p.m., featuring a variety of breakfast and lunch items, a salad bar, pastries, parfaits and more. Reservations are required. Starting March 28, Gauchos will also be opening for brunch every Sunday, from 10 a.m. to 2 p.m.

Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885; granitestatecandyshoppe.com) has several specialty seasonal offerings available for Easter, like blue, pink and lavender marshmallow Peeps, milk, dark or white chocolate Easter bunnies and eggs, and Easter baskets of assorted chocolate.

Just Like Mom’s Pastries (353 Riverdale Road, Weare, 529-6667, justlikemomspastries.com) is taking orders for a variety of specialty baked goods and sweet treats for Easter, like cakes (carrot, spring sherbert mousse, lemon cheesecake with strawberry topping or raspberry coconut cake); assorted breakfast pastries, like sticky buns, cinnamon sticks and filled croissants; quiches (ham and Swiss, bacon, tomato and onion, spinach and feta or broccoli and cheddar); and fruit pies (strawberry rhubarb, three-berry, raspberry or cherry). Other specialty pies include the Elvis, with peanut graham cracker, chocolate pastry cream, Bananas Foster and a whipped peanut butter topping); and a blueberry and strawberry pie with an oat almond crumb topping. Order by March 27. Pickups will be on Saturday, April 3.

LaBelle Winery (345 Route 101, Amherst, 672-9898; 14 Route 111, Derry; labellewinerynh.com) will serve a three-course plated brunch for Easter on Sunday, April 4, with seatings from 11 a.m. to 1 p.m. in Amherst and one seating at 11 a.m. at its new location in Derry. Menu offerings include your choice of herb-marinated Statler chicken breast, mustard-crusted Atlantic salmon, apricot-glazed smoked ham, and spring vegetable and goat cheese quiche, as well as multiple optional add-ons, like an artisan cheese and charcuterie board, smoked salmon or freshly sliced fruit. Reservations are required. The Easter Bunny will also be in attendance to take socially distanced photos.

Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurantnh.com) is taking reservations now for Easter, offering special meals that include your choice of one appetizer, salad, entree and dessert. Menu staples include appetizers like tomato bisque, Swedish meatballs, fresh fruit plates with sorbet; Caesar salad or garden salad with blue cheese, house ranch, raspberry vinaigrette or balsamic vinaigrette dressing; entrees like roast leg of lamb, baked honey glazed ham, baked stuffed jumbo shrimp, maple salmon or vegetarian baked eggplant Parmesan; and desserts like lemon mascarpone cake, chocolate ganache cake, carrot cake, tiramisu cake and bread pudding.

MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) will be open on Easter (Sunday, April 4) from noon to 5 p.m.

Nelson’s Candy and Music (65 Main St., Wilton, 654-5030, nelsonscandymusic.com) has several specialty seasonal offerings available for Easter, like handmade chocolate egg “boxes” and assorted Easter baskets filled with chocolate foil eggs, gummy bears, jelly beans and other assorted candies.

Oak & Grain Restaurant (Inn at Pleasant Lake, 853 Pleasant St., New London, 873-4833, innatpleasantlake.com) will serve a three-course prix fixe brunch menu for Easter on Sunday, April 4, with open seating between 11:30 a.m. to 2 p.m., followed by a five-course dinner menu from 5:30 to 8 p.m. Takeout is also available.

Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) is taking orders for a variety of seasonal items for Easter, including pizzagaina (ricotta pie with Italian meats), wood-fired lamb tips, brown sugar glazed ham, chicken Parmesan and shrimp and scallop scampi, plus desserts through its sister company Custom Eats & Sweets, like giant breakable chocolate eggs filled with gourmet treats, Easter egg-sicles, fresh filled cannolis and assorted Italian cookie platters. Order by March 28. Pickups will be on Friday, April 2, and Saturday, April 3.

Van Otis Chocolates (341 Elm St., Manchester, 627-1611, vanotis.com) has several specialty seasonal offerings available for Easter, like milk chocolate-dipped marshmallow Peeps, milk, dark or white chocolate bunnies, and chocolate Easter baskets filled with a variety of treats.

Wolfe’s Tavern (Wolfeboro Inn, 90 N. Main St., Wolfeboro, 569-3016, wolfestavern.com) will serve an Easter brunch on Sunday, April 4, from 10 a.m. to 3 p.m., featuring items like pancakes, eggs Benedict, croissant French toast, roasted half chicken, sangria ham, deviled eggs, shrimp cocktail, coconut cream pie, lemon curd bars and more.

Woodstock Inn Brewery (135 N. Main St., North Woodstock, 745-3951, woodstockinnbrewery.com) is offering a two-night Easter getaway package, with an Easter brunch buffet on Sunday, April 4, that will include an omelet bar, a waffle bar, a carving station with ham and prime rib, and other items like eggs Benedict, vegetable lasagna and salmon. Reservations are accepted but not required.

Zorvino Vineyards (226 Main St., Sandown, 887-8463, zorvino.com) will serve an Easter brunch buffet on Sunday, April 4, with seatings at 10 a.m., noon and 2 p.m. Offerings will include a carving station with slow roasted prime rib of beef and apricot-glazed Easter ham, plus assorted warm croissants and pastries, stuffed crepes, pan scrambled eggs, smoked bacon and maple sausage, and a dessert display with assorted seasonal cookies and brownies, miniature carrot cupcakes with coconut frosting, bite-size filled cannolis and house made personal-sized pies and tartlets.

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Ready for St. Patrick’s Day?

Restaurants get ready for March 17 and beyond

Guinness stew from New England’s Tap House Grille in Hooksett. Courtesy photo

North Side Grille in Hudson had ordered roughly 800 pounds of corned beef ahead of St. Patrick’s Day last year. Then came Gov. Chris Sununu’s emergency order on the afternoon of March 16 limiting all restaurants and bars in New Hampshire to takeout and delivery only.

“My phone started going bananas,” owner Roger Soulard said. “Everyone was asking me, ‘Did you just hear what Sununu said?’ and ‘What are we going to do about St. Patrick’s Day?’”

Soulard and dozens of other local restaurateurs were suddenly faced with having to change their St. Patrick’s Day plans overnight. Despite being limited to takeout, North Side Grille served up hundreds of boiled corned beef and cabbage dinners to go and ended up selling out by that evening. Today, Soulard said, takeout is up more than five to six times what it was before, representing about 40 percent of the eatery’s overall sales.

As the ongoing state of emergency in the Granite State begins to close in on a full year, local chefs and restaurant owners discuss how they are tackling St. Patrick’s Day this time around, plus the anticipated return of expanded outdoor dining just weeks away for some.

Corned beef craze

The week of St. Patrick’s Day is among Soulard’s busiest, and this year will be no exception. In fact, he’s even planning to increase his corned beef inventory by a few hundred pounds.

North Side Grille will offer single-serve meals of corned beef with cabbage, potatoes and carrots, as well as two-dinner and four-dinner ordering options. The eatery has also done a few themed specials, like Irish poutine and corned beef macaroni and cheese.

“I’m definitely looking forward to a successful St. Patrick’s Day week,” Soulard said. “I actually plan on doing corned beef as an all-week special hopefully to spread the cheer, if you will.”

Grill 603 in Milford, another local restaurant that has experienced a sharp increase in takeout sales over the last year, is also upping the amount of corned beef to be cooked and served.

“We had already cooked off 200 pounds of corned beef, so we went ahead and put it out on Facebook that we had corned beef dinners to go … and we were overwhelmed by the response,” Grill 603 owner Eric Griffin said. “This year, we’ll probably do about 225 to 250 pounds, and we’ll just run it as long as we can until it’s gone. … Our takeout business is so much higher now, although we have been getting a pretty decent amount of indoor dining too. It seems like people are starting to get more comfortable.”

It’s also a big time of year for Fody’s Great American Tavern, which has been open for more than a decade in Nashua and will soon celebrate its second anniversary at another larger location in Derry. According to co-owner Maria Foden, there will be corned beef and cabbage specials, as well as signature cocktails, Reubens and other creative options like corned beef poutine. The St. Patrick’s Day menu will be available from Friday, March 12, through Wednesday, March 17, at each restaurant location. Both will also be open for lunch.

Great New Hampshire Restaurants will feature corned beef dinner specials across each of its T-Bones, CJ’s Great West Grill and Copper Door locations, with cabbage, potatoes, onions, carrots and homemade soda bread. They’ll be available for takeout or dine-in on March 17.

“We’ve seen sales from indoor dining start to creep back up,” said Nicole Barreira, director of marketing and menu development for the restaurant group. “We keep reiterating the myriad of things we’ve been doing to keep people safe … and once we get back into the warmer weather, we hope to really be on the other side of things.”

In Nashua, Casey Magee’s Irish Pub & Music Hall will be celebrating its first St. Patrick’s Day since opening its doors last June. Owner Matt Casey said the doors will open early at 10 a.m., with a limited menu of specials to be served, from corned beef dinners to Irish bangers and green beer. Live acoustic performances from Steve DeLuca will also be featured on Sunday, March 14, from noon to 4 p.m., and on Wednesday, March 17, from 5 to 9 p.m. — the first time since the pub’s opening that there will be live music inside the building, according to Casey.
“We’re going to be open from 10 a.m. to 1 a.m. on that day,” he said. “We’re really excited, but we’re going to try and simplify it and take every precaution that we can.”

The Shaskeen Pub and Restaurant on Elm Street in Manchester will also be opening early for St. Patrick’s Day, at 6 a.m., for breakfast in the morning. Co-owner Neal Brown said a limited dinner menu will follow throughout the day, until 9:30 p.m.

Several local takeout-only specials for St. Patrick’s Day are also available if you’d rather enjoy that corned beef and cabbage at home. In Hollis, Buckley’s Market & Cafe is currently taking orders for a heat-and-serve dinner box for two, which will feature slow-braised corned beef with potatoes, cabbage, turnip and carrots, as well as Irish soda bread, chocolate Guinness cupcakes with Baileys Irish cream frosting, and the option to add a four-pack of Guinness beer. Orders can be made now through March 10, with pickups on March 17.

Presto Craft Kitchen on Manchester’s West Side, according to chef and co-owner Joe Grella, is also taking orders now for corned beef brisket dinners with potatoes, carrots, cabbage and soda bread, as well as Guinness pie, both of which feed four to six people per meal. The deadline to order is March 12, he said, with pickups at the restaurant on either March 16 or March 17.

Chef Alan Natkiel of Georgia’s Northside in Concord had been getting ready to throw an “Irish Taco Tuesday” pop-up event last year at Concord Craft Brewing in time for St. Patrick’s Day.

“Within probably 48 hours of that scheduled event, the order came out from the governor’s office to shut in-house dining down, and I got stuck with 65 pounds of corned beef,” he said.

Natkiel would end up donating fully cooked meals of corned beef, red skin mashed potatoes and fried cabbage to Concord Hospital and Police Department workers. This year, he plans to run a similar special with dark Guinness bread that will be available for online ordering through the website. Pickups will be throughout the day on March 17.

“St. Patrick’s Day really kind of changed my vision of what we could be as a restaurant,” Natkiel said. “Since that time, we’ve dropped meals off at the grocery store, we’ve donated to other hospitals … and I did 75 free turkey giveaways for the holidays. None of that stuff would’ve been possible if not for how well the business has been. We’re a to-go only restaurant that, surprisingly, was structured perfectly to have a safe business model during a pandemic.”

More green cuisine

Beyond a plate of corned beef, cabbage and potatoes, other creative offerings will grace the menus of local eateries this St. Patrick’s Day.

At New England’s Tap House Grille in Hooksett, chef Scott Patnode has created a specials menu of items available for three days from Tuesday, March 16, to Thursday, March 18. In addition to the traditional boiled dinners, you’ll also find panko-crusted Reuben balls blended with sauerkraut and Swiss cheese, a beef medallion Guinness stew, a Baileys Irish cream cheesecake on a brownie crust with a whiskey sauce, and a Guinness-infused chocolate cake covered with ganache and layered with Irish cream frosting.

For those who believe that St. Patrick himself was Italian, Presto Craft Kitchen is offering family-sized portions of green clover-shaped five-cheese ravioli with red, alfredo, rosa or meat sauce. Grella is also offering several St. Patrick’s Day-inspired sweets, like Lucky Charm marshmallow-filled white chocolate cocoa bombs that turn your milk green, candy bars dressed up in edible gold and placed in a leprechaun’s pot, and handmade “end of the rainbow” sugar cookies. All items are available for online ordering.

At Patrick’s Pub & Eatery in Gilford, specials will include Irish lamb stew and bangers and mash, in addition to single- or family-sized portions of boiled corned beef and cabbage, plus a sticky toffee pudding from an authentic recipe owner Allan Beetle brought back from Ireland. There will also be drink specials like green beer available upon request.

“We’re going to start serving them the Friday before [March 12], and they’ll run all the way through to the 17th,” general manager Megan Page said. “We expect takeout and curbside pickup to be a huge part of St. Patrick’s Day. That part of the business is booming right now.”

Moving back outdoors

Expanded outdoor dining on public sidewalks and parking spaces downtown was a major theme for local eateries last year. With spring just a few weeks away, similar programs will be making a return for many cities and towns.

Last month the Manchester Board of Mayor and Aldermen unanimously approved bringing back an expanded outdoor dining plan for restaurants on Elm Street. The program begins March 15 and will last through about Nov. 7, weather permitting. According to Lauren Smith, chief of staff for Manchester Mayor Joyce Craig, the city’s Highway Department plans on reinstating jersey barriers in front of interested Elm Street businesses in mid-March, reserving around 20 of the 120 parking spaces downtown for expanded outdoor dining. Applications for the program are being accepted on a rolling basis through April 30.

Steve Tosti of the XO Bistro said the restaurant will likely apply for the extra space this year, following a successful summer of outdoor dining last year.

“We were filling up outside basically every Friday and Saturday night,” he said. “As soon as it’s nice out again, then we’ll be out there for sure.”

In Concord, the City Council during its February meeting approved expanded outdoor dining to return on April 1 and last through Nov. 15. Businesses interested in acquiring permits for the program can apply for one online through the Code Administration office.

City officials in Nashua are also expected to address the return of some sort of expanded outdoor dining plan on Main Street — as of March 1, that legislation is pending, according to city economic development director Tim Cummings.

In Derry, Foden said her staff has made great use of the restaurant’s four-acre space, adding a large tent as well as heated dining domes on its deck. The town’s Economic Development Committee sent out temporary outdoor dining applications to restaurants last May, and director Bev Donovan said they hope to replicate that process again this year.

Outside seating under tents in the parking lots of each T-Bones, Cactus Jack’s and Copper Door restaurant were also set up throughout the summer. Barreira said that will all be returning.

“We’re actually in the process of purchasing patio furniture and outdoor lighting … to have it be a much nicer experience outside than just a quick setup kind of situation,” she said, adding that this will likely start sometime in April.

Soulard said he’s also looking forward to bringing back expanded outdoor dining to his restaurant. Last year North Side Grille had implemented an outdoor patio spanning three parking spaces by its front door and there were additional seats under a tent.

“It worked phenomenal for us. I was able to put more tables outside than actually inside at 100 percent [capacity],” he said. “We did trivia outdoors on Monday nights … [and] in the times of Covid when there’s nothing to do, it actually kind of became a Monday night hit.”

Rally for NH Restaurants
More than 200 eateries have been forced to close permanently due to the pandemic, according to the New Hampshire Lodging & Restaurant Association. Its Rally for NH Restaurants campaign, which continues throughout the month of March, is aiming to inform consumers on the ongoing plight of the industry and encourage them to make a positive impact.
“February and March in general are usually slower times of the year for restaurants, so when you pile the pandemic on top of that, it just compounds the issue exponentially,” Association president Mike Somers said. “So we’re trying to do everything we can think of just to engage with consumers. … Most restaurant staff are working extra hard to be as safe as possible.”
Visit rallyfornhrestaurants.com, where you’ll find a list of ways to help, as well as the most up-to-date reopening guidance and a directory of participating eateries by region.

Where to get your St. Paddy’s Day meals

From traditional boiled corned beef and cabbage dinners to other Irish staples like bangers and mash, Guinness beer, soda bread and sticky toffee pudding, here is a list of local restaurants and pubs offering St. Patrick’s Day food and drink specials or holding themed events.

Atkinson Resort & Country Club (85 Country Club Drive, Atkinson, 362-8700, atkinsonresort.com) will run corned beef and cabbage specials on Wednesday, March 17, beginning at 11:30 a.m. Call for reservations or to place a takeout order.

Auburn Pitts (167 Rockingham Road, Auburn, 622-6564, auburnpitts.com) will be serving corned beef and cabbage dinners and corned beef Reubens all week for St. Patrick’s Day, and hosting live music from 2 to 10 p.m. on Wednesday, March 17.

Averill House Vineyard (21 Averill Road, Brookline, 371-2296, averillhousevineyard.com) will serve its annual “St. Patrick’s Day Mystery” four-course food and wine pairing event on Wednesday, March 17, at 6 p.m. The dinner includes four mystery dishes prepared just for the occasion, plus wine selections from the vineyard. Tickets start at $59.

Buckley’s Market & Cafe (9 Market Place, Hollis, 465-5522, buckleysbakerycafe.com) is taking orders for St. Patrick’s Day dinner boxes for two, featuring slow-braised corned beef with potatoes, cabbage, turnip and carrots, whole-grain mustard and horseradish sauces, Irish soda bread, and chocolate Guinness cupcakes with Baileys frosting. The cost is $50 per order, or $60 per order if you add a four-pack of Guinness. Order by March 10. Pickups will be on Wednesday, March 17.

Casey Magee’s Irish Pub & Music Hall (8 Temple St., Nashua, 484-7400, caseymagees.com) will open early on Wednesday, March 17, at 10 a.m. for St. Patrick’s Day, serving a limited food menu featuring specials like corned beef dinners, Irish bangers and more. Live music from Steve DeLuca will also be featured from 5 to 9 p.m.

CJ’s Great West Grill (782 S. Willow St., Manchester, 627-8600, cjsgreatwestgrill.com) is running a special corned beef and cabbage plate available all day on St. Patrick’s Day, featuring brined vegetables and homemade soda bread.

Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will be offering several St. Patrick’s Day-inspired specials, like corned beef dinners, Reuben sandwiches and potato leek soup.

The Cozy Tea Cart (104 Route 13, Brookline, 249-9111, thecozyteacart.com) will hold an Irish afternoon tea tasting on Sunday, March 14, 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 Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will serve corned beef and cabbage dinners and corned beef sandwiches as specials for St. Patrick’s Day, Wednesday, March 17. Live music from Eric Grant will also be featured from 6 to 9:30 p.m.

The Flying Goose Brew Pub & Grille (40 Andover Road, New London, 526-6899, flyinggoose.com) will run several specials for St. Patrick’s Day, including corned beef and cabbage and bangers and mash, according to owner Tom Mills.

Fody’s Great American Tavern (9 Clinton St., Nashua, 577-9015; 187 Rockingham Road, Derry, 404-6946; fodystavern.com) will run a St. Patrick’s Day menu from Friday, March 12, through Wednesday, March 17, at both locations, featuring items like corned beef and cabbage, corned beef poutine and Reuben pizzas. The eatery also makes Guinness-braised sauerkraut and house Guinness grain mustard, while its cabbage is cider-braised. Both locations will also be serving signature St. Patrick’s Day cocktails and will have live music and giveaways.

Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, Bedford, 647-2253; pastry.net) has several St. Patrick’s Day-themed goodies available to order, like Baileys Irish cream torte, double chocolate chunk cookies with shamrocks, Guinness cupcakes and tortes, mint chocolate chip cupcakes and Irish flag shamrock cookies.

Georgia’s Northside (394 N. State St., Concord, 715-9189, georgiasnorthside.com) will be running a special meal for St. Patrick’s Day that will include corned beef, red skin mashed potatoes, fried cabbage and dark Guinness bread. Online ordering will be available through the website for pickup at the restaurant on Wednesday, March 17.

Grill 603 (168 Elm St., Milford, 213-6764, grill603.com) will serve corned beef dinners as dine-in specials for St. Patrick’s Day, as well as pre-orders for takeout.

LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinerynh.com) will host a St. Patrick’s Day beer dinner with Merrimack’s Able Ebenezer Brewing Co. on Saturday, March 13, at 6:30 p.m. The four-course meal will include confit chicken thigh, grilled romaine salad, grilled petite filet and chocolate stout cake, each with wine and beer pairings. Tickets will be sold by the table only (price breakdown is $75 per person).

McNulty & Foley Caterers (124 E. Hollis St., Nashua, 882-1921, mcnultycatering.com) will be offering a special St. Patrick’s Day meal on Wednesday, March 17, from 11:30 a.m. to 6 p.m., featuring slow-cooked corned beef and cabbage, carrots, potatoes and Irish soda bread.

New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) will be offering a specials menu for St. Patrick’s Day that will be available from Tuesday, March 16, through Thursday, March 18. Items will include a traditional corned beef and cabbage boiled dinner, panko-crusted Reuben balls, Guinness stew, beer-battered fish and chips, Guinness-infused chocolate cake and Baileys Irish cream cheesecake.

North Side Grille (323 Derry Road, Hudson, 886-3663, hudsonnorthsidegrille.com) will be offering single-serve corned beef dinners the week of St. Patrick’s Day, in addition to meals for two and meals for four, featuring cabbage, potatoes and carrots. Dine-in and takeout will both be available.

Patrick’s Pub & Eatery (18 Weirs Road, Gilford, 293-0841, patrickspub.com) will offer several St. Patrick’s Day specials from Friday, March 12, through Wednesday, March 17, including a traditional corned beef and cabbage boiled dinner, bangers and mash, Irish lamb stew and sticky toffee pudding, available for dine-in or takeout. Patrick’s will also be opening early on St. Patrick’s Day, at 11 a.m.

Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) is taking orders for corned beef dinners for St. Patrick’s Day, featuring potato, carrot, cabbage and soda bread; as well as Guinness pie with beef tips, mashed potato and vegetables; “end of the rainbow” cookies, gold-coated candy bars, and “cake”-sicles (flavors include Thin Mint, Oreo truffle and carrot cake). Order by March 12. Pickups are on Tuesday, March 16, and Wednesday, March 17.

The Shaskeen Pub and Restaurant (909 Elm St., Manchester, 625-0246, shaskeenirishpub.com) will open at 6 a.m. on St. Patrick’s Day, serving first pints and a breakfast menu during the morning hours, and a limited dinner menu until 9:30 p.m. Tables and seating will be limited on a first-come, first-served basis (no reservations).

Soel Sistas Catering & Meal Prep (Nashua, 943-1469, soelsistas.com) is taking orders for braised corned beef and cabbage dinners for St. Patrick’s Day, with options of turnips, carrots and potatoes or rice. Single meal orders and family-style meals for a family of four are available. Order by March 10.

T-Bones Great American Eatery (25 S. River Road, Bedford, 641-6100; 404 S. Main St., Concord, 715-1999; 39 Crystal Ave., Derry, 434-3200; 77 Lowell Road, Hudson, 882-6677; 1182 Union Ave., Laconia, 528-7800; 311 S. Broadway, Salem, 893-3444; t-bones.com) is running a special corned beef and cabbage plate that’s available all day on St. Patrick’s Day at each of its locations, featuring brined vegetables and homemade soda bread.

The Village Trestle (25 Main St., Goffstown, 497-8230, villagetrestle.com) will be open from 11:30 a.m. to 10 p.m. on St. Patrick’s Day for dine-in and takeout, featuring corned beef dinners, Reubens, lamb stew and other specialty items.

Zorvino Vineyards (226 Main St., Sandown, 887-8463, zorvino.com) will host a four-course St. Patrick’s Day dinner on Saturday, March 13, featuring a pub salad with cucumber-wrapped leafy greens, seared Irish sausage, braised corned beef and cabbage with roasted carrot and turnip, and bourbon pecan tartlets. A cocktail hour will be held from 6:30 p.m., followed by dinner at 7:30 p.m. The cost is $70 per person and includes two wine samples.

Feautred photo: Corned beef brisket from Presto Craft Kitchen in Manchester. Courtesy photo.

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. 

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 food@hippopress.com. 

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 (ashleys.eats.and.sweets@gmail.com, 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 reserve@dahlianomadic.com 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. 

Downtown renaissance

Two decades of revitalization in Manchester, Concord and Nashua’s downtowns

When the Hippo started in 2001 with the intention of highlighting Manchester’s culture, well, there wasn’t nearly as much going on then as there is now (or was, pre-pandemic, and will be again, soon…). In the first of a month-long series looking back at some of the subjects Hippo has covered over the years, former Mayor Bob Baines, real-estate developer Dick Anagnost and Mint Bistro owner Tim Baines look back at what they call the “renaissance” of downtown Manchester, while Tim Sink of the Concord Chamber of Commerce and Michael Herrmann, owner of Gibson’s Bookstore, talk about how downtown Concord has changed, and Dan O’Donnell of Nashua’s Great American Downtown shares his decades of experience in the Gate City’s downtown.

Bob Baines

Bob Baines was the principal of Manchester West High School for 20 years, then served as mayor of Manchester for six years starting in 2000. He’s worked at Southern New Hampshire University and was president of Chester College for six years, and he continues to do education reform work, most recently with a program called Steam Ahead at West High School and McLaughlin Middle School. He’s been on the board of the Palace Theatre for many years and is on the board of Manchester Public Television, and he recently joined the board of the Community College System of New Hampshire after serving eight years on the board of the University System of New Hampshire.

How would you describe downtown Manchester 20 years ago? What was it like as a destination, as a place to work and as a place to live?

During that time, when I became mayor there wasn’t much going on in Manchester at all. We had suffered through hard times in the ’90s and downtown was practically deserted. … The city was in tough shape, and I was fortunate enough to get the support of the aldermen to do a lot of things with economic development downtown. … When I was mayor there wasn’t even any place to go to lunch in downtown Manchester. … On Elm Street there were a lot of vacant buildings, a lot of rundown buildings, there wasn’t any housing. … Manchester is a totally different city than it was 20 years ago. … The Palace Theatre … had closed and went bankrupt. … Manchester was not a destination — there really was no place to go. There was one restaurant on Lowell Street called Richard’s Bistro, and that was about it.

Bob Baines on the Hippo
I go back to when Hippo Press started … Jody [Reese] and Dan [Szczesny] came to see me about this idea of launching this paper and they said it was going to be called the Hippo. I was sort of puzzled about the name; I remember when they left my office I … called Jody and said, ‘Are you sure you want to call it the Hippo?’

What do you think the most significant changes were over the last 20 years?

The three key kingpins of the economic renaissance of the city were the Palace Theatre [reopening], the Verizon Wireless Arena [now the SNHU Arena]… and the [Fisher Cats] baseball stadium. … [Those three things] really put Manchester on the map. … During that time period there was a lot of excitement about the Manchester public schools [too]. The buildings hadn’t been touched in decades. … There were so many issues. When I was high school principal, I was one of the big complainers … saying we’ve got to spend some money to fix our schools. … At that time they were renovating City Hall and committed to building an arena and I said that’s all well and good that you’re doing that, but our students deserve better, and we got the support of the Board of Mayor and Aldermen to get a $1.5 million bond passed to renovate all the schools in the city of Manchester, so that was a really big deal. Unfortunately as the years have gone on, the proper amount of money has not been invested into teaching and learning and technology and professional development. … I’m very involved in an organization now called Manchester Proud … and we’ve raised over a million dollars to develop a strategic plan for the district, and we’re an active group still raising money to advance education in the city.

What do you think the downtown will be like 20 years from now? What will the biggest challenges be over the next 20 years?

I think good times are ahead despite the quagmire we’re in right now. … I hope [downtown is] still a vibrant part of the city. I think you’re going to get more and more people looking for opportunities to live in the downtown or live in the millyard. … They’re still creating housing units in the millyard. I think downtown still has a lot of possibilities for other development … to provide the kind of housing that people are looking for, especially young people. … Young people who work in all these tech companies, a lot of them want to live downtown because they don’t want cars. … I think the future looks bright in the next 20 years. … I think the biggest challenge is to get people to invest in the city, and I’ve always said you can’t have a great city without a great public education system, and I think that has been the challenge for decades in Manchester. … We should have the very best public schools in the state of New Hampshire. … I hope our city fathers recognize that we have to invest in our schools.

What has been the most surprising thing about the way downtown has developed?

The thing that surprised me when I was mayor was the willingness of local developers to get involved, people who grew up in Manchester, people like Dick Anagnost and [Arthur] Sullivan and his partners. A lot of the great things that happened in Manchester were the catalyst of people who grew up in Manchester and went to schools in Manchester. … It was certainly indicative of the Manchester spirit that people who grew up in Manchester and are now doing well helped revitalize our city, and they continue to do it.

What is your favorite spot to (eventually) hang out in downtown?

[Laughing] Mint Bistro! [Ed note: Mint Bistro is owned by Baines’ son, Tim Baines, who was also interviewed for this story.] … We really miss being able to go there. It’s like not being able to see family. … That’s our favorite place, and hopefully in the not so distant future we’ll be able to go back.

Dick Anagnost. Courtesy

Dick Anagnost

Dick Anagnost was born and raised in Manchester and has been involved in real estate development in Manchester for decades; in the past 20 years alone, he estimates that his company has renovated nearly 40 buildings, put up close to 600 units of housing and created approximately 400,000 square feet of new commercial office space.

How would you describe downtown Manchester 20 years ago? What was it like as a destination, as a place to work and as a place to live?

It was a raceway. Most of the commercial buildings were boarded up and abandoned, there was nobody living there. … The kids used to race up and down the streets and the police were tasked with trying to catch them. Downtown Manchester was pretty well abandoned. … That was about the time that the City decided that they needed to do something to bring back our downtown and millyard. … I received tons of cooperation from the City and actually joint ventured a number of buildings with the City. The first renovation downtown was a building called the Chase Block, where Margarita’s is. … That was actually a joint venture with Anagnost and the City of Manchester.

What do you think the most significant changes were over the last 20 years?

The City and I began moving down the street, so from [the Chase Block] we went to the next corner south, which is 1015 Elm, we went to 844 Elm, we participated with Paul Smith at the corner of Amherst and Elm. I took on parts of south Manchester, so I had Market Basket [brought in]. Murphy’s Tavern was another one of my deals. We started in the millyard with 33 S. Commercial St. … that whole development down there, Southern New Hampshire University is all me. We began marching through the rest of the city together and at about the same time Brady Sullivan started to see our success, and they started with the old gas company building and then they did a number of buildings downtown. … They have a huge stake in the renovation and renaissance of downtown as well. It all started with the Chase Block, and about parallel with the Chase Block was the Verizon civic center decision. The civic center was a key player, the construction of the ballpark, the southern side of the millyard was a key construction project.

Dick Anagnost on the Hippo
Every time I needed help persuading the aldermen to do something, Jody and the guys, you know, Jeff [Rapsis] … and Dan [Szczesny], all jumped in and wrote things to get support and public opinion on my side. I have a long relationship with them; I was there when they went into business. … You could actually attribute the Hippo to a lot of Manchester downtown’s growth. They were the ones writing about the opening of Margarita’s and the opening of this restaurant and the Palace Theatre renovations and all those things. They were pointing out all of the good things that were going on in Manchester. … They were a break from reality. … They thought outside the box. … They brought forth the whole concept of, these are the things that are going on, these are the things you can do, that helped downtown particularly go through its renaissance. … You asked a question, what were the most significant changes? One of them was HippoPress.

What has been the most surprising thing about the way downtown has developed?

The upper stories are still underutilized. When I was growing up the upper stories were filled with offices and residential tenants and all kinds of things, so the buildings were all full. We still have not addressed the issue of trying to make buildings from the 1800s meet the codes of this millennium, and until that happens the upper stories will remain sparsely occupied. I mean, I was able in my buildings to renovate the upper stories by coming up with innovative methods to coordinate and … find different solutions to [meet] the codes. For instance, when we did Paul Smith’s building at Amherst Street, which [probably had] the best, most preserved original historic finishes from the 1800s, we … came up with a way to … [make] what was essentially a sprinkler system that created a safe corridor for people to get out of without having to tear out all of the historical things. At 1015 Elm St., which is where Baked is, we creatively put retail on the first floor, office on the second floor, residential units above it, but there was a fire egress issue … they allowed us to put a double-wide staircase in the rear and keep the smaller historic granite and marble staircase in the front. … It’s cost-prohibitive to renovate the upper floors, but we’re in such dire housing need, the upper floors of downtown would be the perfect opportunity to put in workforce type housing. We’ve now grown into a college town … and they’re always in a deficit for student housing. We could easily turn the upper floors … into student housing and workforce housing. That would be the key in my opinion to bringing back downtown 100 percent to its most vibrant point, because those people wouldn’t need vehicles, but … because downtown is such a walkable area, they would be able to service and support all the businesses located in downtown. Which is how downtown used to be in the ’60s and ’70s when I grew up.

What do you think the downtown will be like 20 years from now? What will the biggest challenges be over the next 20 years?

I think it’ll look a lot like it is now. You still have the traffic generators. When I started working in the millyard, it was 5 million feet with 90 percent vacancy and 10 percent occupancy. Your millyard today is probably 4.8 million feet and it’s 93 percent occupied, so the millyard is a significant generator. The Verizon is a significant traffic generator. The ballpark is a significant traffic generator. All of the new housing that’s coming in downtown, like the ones that are at the ballpark. The one finishing touch would be to [bring] the upper stories … back to their usefulness, to making them mostly residential. … There’s a huge demand. Vacancy in the city is about 1 percent. That would be an easy place to put a whole lot of housing. … [The biggest challenge will be] the codes. … In order to be code compliant, you need to spend too much money, more than [the] economic value of the property.

What is your favorite spot to (eventually) hang out in downtown?

My office, because I have to come here every day and I spend a significant amount of time here, so we’ve made it comfortable enough for us to hang out in for long periods of time. … I’ve always kind of put my money where my mouth is, so I was one of the first people to move my main offices, first into the millyard when we were redoing the millyard, and then into downtown when were redoing downtown, and this [1662 Elm St.] is one of the buildings I renovated.

Tim Baines

Tim Baines. Courtesy photo.

Tim Baines was born and raised in Manchester and is the owner of Mint Bistro on Elm Street, and he announced on Dec. 21 that he and two business partners will be opening Elm House of Pizza in January at 102 Elm St. Baines also served as alderman for Ward 3 for one term.

How would you describe downtown Manchester 20 years ago? What was it like as a destination, as a place to work and as a place to live?

Downtown Manchester 20 years ago was in a tough place (much of it abandoned) but there was hope on the horizon. The civic center, as it was referred to at the time, was a hotly contested issue in 1999 and 2000. It ultimately prevailed and was a part of a renaissance of sorts. There was probably one fine dining establishment and a few bars. There [were] a few solid anchor retail stores that brought people to the downtown on weekends, but it certainly was not a destination for most. Very few people were looking to live … downtown at this time.

What do you think the most significant changes were over the last 20 years?

Over the past 20 years there has been strong leadership that has realized what a thriving downtown can do for a city, the tax base and the quality of life. Whether it was ensuring that the Palace Theatre stayed alive through tough times or [because of] investments [that were supported by] the government but executed by the private sector, Manchester’s downtown grew and became a place that people wanted to be a part of. The condition of a downtown can truly make or break a city and we have had leadership over these 20 years that [has] fostered this and understood this. With good governance comes private citizens and investors believing in it, and we have seen amazing investments in our downtown.

What do you think the downtown will be like 20 years from now? What will the biggest challenges be over the next 20 years?

I believe in my heart that leaders in this community will step up and make sure that all of our progress continues. I hope it’s more walkable, I hope that businesses can control their sidewalks and I hope that we have more retail. It truly will come down to leadership and I am hopeful there are enough people out there that know that bringing people together is the way to make many of these things happen. Smart, common-sense and decisive leadership will go a long way. The biggest challenge will be how we handle the issues of the day that are squarely in front of us. No successful or thriving city has all of the resources available for those suffering in the downtown. We have an obligation to help people and we need to, but attracting those suffering to an area with the temptations that our downtown has to offer continues to send us down the wrong path. A facility away from the downtown that offers services, counseling, detox [and] hope, and one that is well-funded, will go a long way. This will take political courage.

What has been the most surprising thing about the way downtown has developed?

It’s a community. With a few glaring exceptions everyone cheers for each other and knows that the others’ success is part of their own success. It’s a beautiful thing. As far as surprising, I would have to say the lack of understanding by government officials as to what it takes to survive in the private sector. It has been discouraging to see leadership not understand the fundamentals of how A affects B and affects C. It has demoralized people.

What is your favorite spot to (eventually) hang out in downtown?

[They don’t exist yet, but I would like to see] a few things: a movie theater, a beer garden and a community event that rivals what Riverfest used to be.

Michael Herrmann

Michael Herrmann. Photo by Ryan Clark.

Michael Herrmann has been the owner of Gibson’s Bookstore in Concord since 1994, and he has served on the boards of Intown Concord and the Chamber of Commerce.

How would you describe downtown Concord 20 years ago? What was it like as a destination, as a place to work and as a place to live?

Concord has always been blessed to have a thriving downtown, and even 20 years ago it was an attractive place to visit, with many interesting shops. It was starting to look tired, but there was a real community of shop owners and regular visitors, and it was fun to be part of it.

What do you think the most significant changes were over the last 20 years?

For the downtown, certainly the Main Street redevelopment of 2016, and also the expansion of the downtown south of Pleasant Street.

What do you think the downtown will be like 20 years from now? What will the biggest challenges be over the next 20 years?

The rise of internet commerce has put all retail at risk, but I believe that people will continue to want to shop local and support institutions that make our city unique. The biggest challenge for downtown is to have businesses that are sufficiently capitalized so they can weather crises like the one we’ve seen this year.

What has been the most surprising thing about the way downtown has developed?

So many banks — some of my best friends are bankers, but these locations are like dead zones. The ground-floor spots on Main Street should be devoted to retail.

What is your favorite spot to (eventually) hang out in downtown?

I can’t wait to spend too much money at all the restaurants downtown. For now, I’ll just be buying gift cards and doing takeout.

Tim Sink. Courtesy photo.

Tim Sink

Tim Sink has been the president and CEO of the Greater Concord Chamber of Commerce since 1992; for the last 10 years he’s worked at its office on Main Street. He’s lived in Concord for about 35 years and raised his family there.

How would you describe downtown Concord 20 years ago? What was it like as a destination, as a place to work and as a place to live?

Twenty years ago downtown Concord was in the beginning of a renaissance. Capitol Center for the Arts had just opened, Capital Commons was going up with a much needed parking garage and downtown festivals like Market Days were growing more vibrant. The downtown was starting to wake up.

What do you think the most significant changes were over the last 20 years?

The redevelopment and redesign of Main Street, Red River Theatres, Capitol Center for the Arts, Bank of New Hampshire Stage, expansion and relocation of the League of New Hampshire Craftsmen and Gibson’s Bookstore, more public art and greater cultural diversity have all contributed to a much more vibrant, destination downtown.

What do you think the downtown will be like 20 years from now? What will the biggest challenges be over the next 20 years?

The boundaries of what we now consider downtown Concord will expand east [and] west and further south. The main gateway at Exit 14 will be vastly improved.

What has been the most surprising thing about the way downtown has developed?

The creativity and resilience of the retail, hospitality and dining sectors.

What is your favorite spot to (eventually) hang out in downtown?

Bicentennial Square

Dan O’Donnell. Courtesy photo.

Dan O’Donnell

Dan O’Donnell is the president of the Executive Board for Nashua’s Great American Downtown. He was born and raised in Nashua, spent 40 years as an educator in the Nashua School District before retiring in 2015, and is now a Realtor with Keller Williams Gateway Realty in Nashua. He has been a member of numerous organizations in Nashua, such as the Jaycees, Masons and Lions Club. Though he now physically resides in Hollis, he continues to tell people he “lives” in Nashua and always will.

How would you describe downtown Nashua 20 years ago? What was it like as a destination, as a place to work and as a place to live?

Nashua’s downtown has always been a great place to dine and shop. Back in the ’80s as more and more box stores and big malls opened on the outskirts of Nashua, people drifted away to experience that newfound convenience shopping, but it always lacked the character, charm and personal service that downtown offered. Since then the City of Nashua, Downtown Merchants Association, Great American Downtown and numerous volunteers have spent enormous amounts of time, energy and capital in revisioning, revitalizing and recreating what I would call the rebirth of downtown Nashua. Today’s downtown Nashua is a much more warm and inviting environment. It is once again the heart of the city and a special gathering place for residents and visitors … [and] has the highest-quality restaurants, unique and specialized shopping venues, art galleries, live music venues and an upcoming Performing Arts Center.

What do you think the most significant changes were over the last 20 years?

I believe that the most significant change is that people realized the most important part of any community is its people. We live in an unbelievably fast paced, instant gratification world. Malls and box stores are sterile environments and have no socially redeeming benefits. Downtowns provide far more social interactions, give us personalized service, which we have been missing, and they provide a connection with our friends and community.

What do you think the downtown will be like 20 years from now? What will the biggest challenges be over the next 20 years?

We are currently in a new phase in Nashua where we are experiencing significant growth in inner city housing starts. As this continues we will see further growth and opportunities in downtown Nashua.

What has been the most surprising thing about the way downtown has developed?

The most surprising thing about the development of downtown Nashua has been the pace of the growth and outstanding support from the community at large.

What is your favorite spot to (eventually) hang out in downtown?

My favorite future spot will be the new Performing Arts Center as it is a long overdue need for our community. I think it will be a huge draw in the further rebirth and revitalization of our Great American Downtown.

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. 

We’re 20!

A look at Hippo’s beginnings in 2001 and at Hippo in 2020

December 27, 2001

Once we committed to publishing our first issue on January 4, 2001, we had to figure out the nuts and bolts of publishing: what would we include in that first issue, how to design it, how to organize the ads, how would we make sure there were as few errors as possible. The whole process of publishing, we were learning that first year. (See my Granite Views column on page 2 for more on the Hippo’s pre-print origins.)

DAN SZCZESNY (Hippo editor at the time and co-owner) Oh man, that first issue. What’s easy to forget looking back is that we were all pretty new to Manchester. In January of 2001, I had only been in New Hampshire for two years, in Manchester for less than that. But things were happening. The hockey rink was getting built, anchor businesses like Margaritas were starting to turn the downtown vibrant. It just felt like Manchester was on the move. So, deciding on that first cover and cover story, “Morning in Manchester,” was a pretty easy call.

We didn’t have a whole lot of space in those early days. Maybe 16 pages? So, the story was just a collection of things that made the city special, including some off the beaten path highlights. I remember writing about the Merci Boxcar up on the West Side, a block from where I was living.

January 4, 2001

We rented an office that was really just a closet in a downtown Manchester building. It was so small many of our meetings spilled into the hall. We placed two $500 desktop computers, loaded with a borrowed publishing program, next to each other so we could easily coordinate as we laid out the first issues. I think it’s fair to say we weren’t really ready to publish that first issue. So that second one came up on us fast. Jeff had an idea.

JEFF RAPSIS (Associate Publisher) I had just seen a year-end news story about an etiquette expert who ranked America’s 10 most polite cities. I was all about how good manners meant good business, especially in terms of visitors and conventions. So, with the new arena under construction and Manchester preparing to welcome more visitors, I suggested a light-hearted look at how the Queen City’s manners stacked up. With the clock already ticking for next week’s deadline, no one said no. So the next thing I knew I was at Manchester Airport with a photographer friend named Al Belote, us both pretending to be clueless tourists trying to get a cab to 1000 Elm St. to see how we visitors were treated. The cabbie was very helpful at our inane questions, but the big moment came when he asked for the fare. As a test, I handed him five $100 bills. He immediately handed back four of them and then carefully counted out $85 change, thus passing with flying colors. Also, because etiquette includes helping others in need, we staged a stunt where I filled up a giant satchel with paperback books, and then I repeatedly dumped the whole load in the middle of an Elm Street crosswalk to gauge the reaction.

That got us through week two, but during the first year there were more than a few cases of a planned cover story falling through at the last minute, and I’d be dragooned into writing something. It was a wild time when we were doing anything we could think of to keep the paper compelling.

Being a shoestring operation we couldn’t afford to hire reporters, so a lot of that first year was cajoling people to donate their time to write stories. The challenge with that is that publishing requires planning and deadlines and it’s, understandably, hard to get people who are volunteering their time to do either.

RAPSIS What is startling to me is how much came to be just on a whim. You and Dan were looking for content… so I suggested rather than fill it with traditional news or traditional opinion, you package perky insider commentary under a “Quality of Life” index, where we could quantify whether something was good or bad by adding or subtracting points. I’d seen a similar feature in one of the Philadelphia weeklies. And I remember this big serious discussion about how this would possibly work: who says start it at 50? Who decides how many points?

February 15, 2001

Roles in that first year were more blurred than they are now. In mid February 2001, I wrote a cover story about the dilapidated Valley Cemetery, which I lived across the street from at the time. It was and still is a beautiful example of cemeteries as a place for the living to enjoy. That story prompted a community group to form and raise funds to repair parts of the cemetery. We felt by telling these stories we were advocating for the city.

RAPSIS Another surprising, and gratifying, thing was to see a rich and vibrant city in the process of discovering itself. Few people realize that population-wise Manchester is the largest city in northern New England — much bigger than Burlington, Vermont, or Portland, Maine, or any other city north of Boston. And for years it had been home to a vibrant food and art scene that really hadn’t been covered or pulled together in any way. Even the small scale of what Hippo did at first was enough to really open people’s eyes to Manchester as a place that mattered. A lot of stuff was going on, all just waiting to be showcased in a publication intended to do just that. So for a while we ran extensive restaurant listings, just because that itself seemed newsworthy. And we’d hear about people like attorneys at Devine Millimet going on “Hippo lunches,” visiting places they’d never heard of that were listed in that week’s paper. Eventually, we started hearing from people who moved to Manchester in part because Hippo gave them confidence about the community’s quality of life. To think that the Hippo could have that much impact on people, and the region as a whole, is really rewarding to contemplate and makes it all worthwhile.

Through all that, the Hippo we know today started to take shape.

RAPSIS Even the paper’s name was a work in progress during the first year. It was originally called “HippoPress Manchester” (what a mouthful!) for most of the first year, then shortened to “HippoPress.” But quickly people (including us) began naturally referring to it simply as “The Hippo.” So in the fall of 2001 we changed the name on the front page to call it exactly that: The Hippo. So in a way, the community helped us find the publication’s true name.

We wrote about local rock bands, the city’s diners, neighborhood markets, places to hike, visual arts at the Currier, a new skate park, community singing groups, writer groups and anything else that told the story of Manchester.

RAPSIS It may seem unbelievable now, but at the time we started Hippo, Manchester was home base for not one but two full symphony orchestras: the professional New Hampshire Symphony Orchestra, and the New Hampshire Philharmonic, which gave talented amateurs a place to perform. (We also had two opera companies!) These institutions had been maintained for years by many of the city’s leading families: long-established professionals and business owners who would give generously to support outposts of high culture in the old mill town. As a classical music fan, I always thought this was a pretty cool aspect of the Queen City that was underappreciated. So in Hippo’s first month, when we were still scrambling to find and pull together stories worthy of the cover, it turned out one of the orchestras was seeking a new conductor. So I put on my classical music hat and dove into the scene, attending pre-concert receptions in the North End homes of supporters such as David and Barbara Stahl, hobnobbing with the musicians, and generally meeting with disbelief that a publication called “HippoPress” was doing a story on classical music in Manchester. It was the cover of our fourth issue, and it caused enough of a stir to establish Hippo as the source of classical music info in Greater Manchester. (Not that this was too hard.) But it showed us the value of taking the art scene seriously, as this added readership, which added to our credibility with advertisers. It wasn’t long before classical music became a regular beat in the early Hippo, which I covered like a sportswriter would cover the local baseball team — especially the New Hampshire Symphony’s search for a new conductor, which became like a slow-motion reality show. It was enough to push me back into making music myself: first, as a stunt, I joined the chorus of a local production of the opera Carmen, which resulted in a cover story showing an insider’s look at staging an opera at the Palace Theatre. To me, it was extremely gratifying to see Hippo’s classical music coverage find an audience and be appreciated by local musicians. Eventually, the paper’s coverage gradually broadened to include balanced coverage of all arts. We still report on classical music, but alas, the scene has changed: the New Hampshire Symphony and Granite State Opera closed in 2008, while the New Hampshire Philharmonic moved to Salem. Of the big four, only Opera NH continues to give local productions.

January 25, 2001

Though we focused on arts, food, entertainment and events, we also wanted to cover news that had fallen through the cracks of other media coverage. Jeff did this with a story on the Manchester Transit Authority.

RAPSIS This was one of our first actual attempts at “investigative” journalism, which showed clearly that each year Manchester’s city government was leaving hundreds of thousands dollars of federal public transit money on the table — instead of bolstering Manchester’s sorry bus system, it was going to North Country transport services because Manchester’s aldermen were too cheap to kick in the 20 percent seed money for the 80/20 match that covered urban transit subsidies. Funny thing was, this wasn’t intended as investigative journalism, but just as a look at the city’s neglected bus system and how to get the most out of it. Instead, once I started research it was so glaringly obvious that Manchester was turning up its nose every year at big money, we just had to go with that angle. I think the Mike Flint painting used for the cover was pure genius: an MTA bus careening out of control, with dollar signs exploding out of its exhaust pipe—that told the story better than any writer could do.

Back then if you wrote for Hippo you also probably delivered issues. Everyone was out delivering papers Wednesday night and Thursday. This lasted for years until we could finally afford a professional delivery staff. In the early days, John Fladd, an early Hippo writer, and current cocktail columnist, and friend, would help me with the downtown Manchester distribution. To do those deliveries you really needed two people — even in 2001. One would drive the car and count out the papers and the other would run the papers into the delivery location.

FLADD I jump out of the car and jog not-very-enthusiastically to the door of the bar. I go in and look around for a table near the back, without anyone sitting at it. I take three or four steps and drop the pile of papers on the table.”HIPpo Press!” I announce, then turn to leave the bar, which has gone momentarily silent. “We love you guys!” a man shouts from the other side of the room.

As the weeks went on in 2001 it got easier for us to publish. We were developing ways to handle all of the information that went into each paper. We got ahead enough to create a college guide and to plan a photo essay. We still struggled with deadlines and my personal health suffered as the paper took over every bit of my life. I think I gained 30 pounds that year and got very little sleep. But it was really fun.

June 7, 2001

After that first year, the paper grew, changed over the years, added professional staff — but to some extent the focus stayed the same: covering arts, entertainment and quality of life. In our 20th year we suddenly found ourselves back in a situation like 2001 — almost having to start from scratch with what we were covering and how we covered it. By the middle of March the very things that we cover, arts, entertainment, theater, music, restaurants, and events, had ground to a halt. How do you publish an arts and entertainment magazine when there aren’t a lot of arts and entertainment?

ANGIE SYKENY (Hippo’s arts reporter) On March 11 of last year, I emailed my editor to let her know that an event I was covering for the upcoming paper had been canceled out of caution about this “coronavirus thing.” I hope this isn’t going to become a trend. If things keep getting canceled, what am I going to write about? Within a week, all manner of routine had gone out the window, and I, the arts writer, found myself writing less about art and more about community health, emergency relief funds and remote education.

March 19, 2020

MEGHAN SIEGLER (Hippo’s managing editor) I remember going to your office on March 12 to tell you that I was starting to have concerns about events being canceled. How were we going to fill the paper if everything we wrote about was no longer happening? Things quickly went downhill after that conversation. The sheer number of “emergency!/help!/new plan!” emails flying back and forth between myself, Amy and our reporters and freelancers between March 12 and March 17 was insane. I sent one to my reporters that Saturday with the subject “Good news and bad news.” It was a detailed plan of all the changes we needed to make for the March 19 paper. The “good” news was that they could stop working on pretty much anything they had been working on. The bad news was that we needed to, very quickly, create content with the most up-to-date information — but that information was changing constantly.

AMY DIAZ (Hippo’s executive editor) On the morning of Friday, March 13, we were working on an issue with a cover story that involved different out-of-your-comfort-zone activities, all at venues out in the world. By the end of that day, a day full of canceled events, closed venues and notices of school closings, we realized that the entire paper, which by Friday is pretty close to being what you see when it hits stands the next week, would have to be redone. Even stories that could still run had to be reworked to acknowledge that a performance had been postponed or that an event was moving online.

SIEGLER The March 19 paper was essentially created in two work days. We came up with a “Viral NH” cover story that included pieces like “Social distancing and beer” (from Jeff Mucciarone) and “Self-isolation blues — and other local music to listen to at home” (from Michael Witthaus), plus a gigantic list of events that had been postponed or canceled that we had to keep adding to right up until we sent the paper to the printer.

MATT INGERSOLL (Hippo’s food reporter) Our annual coverage of New Hampshire Maple Weekend was the lead story in the Hippo’s food section when, seemingly overnight, the effects of the pandemic began to overspread the state. I received an email from my event contact on a Monday morning, the day before we were to go to print with that week’s issue, that Maple Weekend had been canceled. A complete rewrite of my story became necessary, with the focus switching from going out to enjoy a tour at your local sugarhouse to fun things you can do with local maple syrup in the safety of your own home kitchen.

Our advertising team faced the same challenge. We were past deadline when Gov. Chris Sununu issued a shutdown order that closed nearly 70 percent of the businesses, nonprofits and events that typically advertise. We started calling all of our advertisers asking them what they wanted us to do.

CHARLENE NICHOLS (Hippo’s advertising manager) It was the strangest feeling … one minute I’m selling and building ads and the next I’m killing them. It seemed to happen all at once. As a consultant, I felt desperate to help my businesses, whether to rewrite their messages and plans or to pull their ads completely. I was so worried about how they’d survive and then, later, as a salesperson, um, what’s going to happen to me? The Hippo?

DIAZ I am extremely proud of how everybody at the paper, the editorial and production staff but also our colleagues in advertising and distribution, came together and worked so hard through that first anxious weekend to produce that “Viral NH” issue.

On the ad and revenue side it was a pretty big hit — 65 percent of our revenue disappeared instantly. I wondered, can we even keep publishing? Should we shut down? But the more I thought about and sought out counsel, the more I realized that if we could we must publish. We had a job to do and our readers needed us to continue.

DIAZ As a paper whose primary mission is to help you find things to do and places to go, what do we focus on when everything is canceled and nothing is open? I thought that, whatever we did and however we went with the flow of events, our core should continue to be connecting readers to the scenes that have always been the most important to our coverage — the visual and performing arts, classical and popular music, books and the literary scene, nightlife, outdoor activities and the local food scene. And food — restaurants and their survival — was about to become one of the biggest stories, not just locally but nationally, of the economic impacts of the pandemic. I think it’s fitting that after that first Covid issue, our next two issues —“Keep Calm and Carry Out” and “Meanwhile, on the Farm” — focused on the adaptations of different aspects of the local food economy.

INGERSOLL Food-focused events scheduled for April, May and into the summer were being canceled or postponed one by one, having a dramatic effect on our coverage. In place of a weekend food festival or a restaurant grand opening, I’d instead write about a virtual or stay-at-home event, or I’d be covering the fallout of restaurants.

March 26, 2020

SIEGLER It hasn’t been all bad. Having a smaller staff has forced us all to redefine our roles to some degree; for me, that means that for the first time in years I’m doing some writing. Over the summer, for example, Amy asked if I’d be willing to write a cover story about running, and at first I said no. I read words and I fix words, but I had my doubts as to whether I could still write words. But Amy knows I’m kind of obsessed with running, and she probably knew that I’d eventually say yes specifically for that reason, which I did — and I kind of loved the whole experience. As it turns out, I’ve missed writing. So while the past year has taken me out of my comfort zone, I definitely don’t regret experiences like that.

Like many organizations out there the pandemic made things that had been routine much more difficult. On the distribution side, the folks that get out the Hippo each week, many of our drop locations were suddenly closed. My distribution manager kept calling me and saying we have a real problem here. He put a plan in place in a few days that shifted more copies away from the closed restaurants and cafes and into the supermarkets and our street boxes.

I can look back on 2020 and say that was a really horrible year, and it was. We say our revenue declined 65 percent and we had to lay off wonderful people. But I also look at it and say we survived and I’m so very grateful that our staff kept focused on putting out the best Hippo we could. This was also the first time in our 20 years that we asked readers to help financially contribute to Hippo either through a membership or donation. And they did and have continued to do so.

I don’t know if I’ll be here for our 40th anniversary, but someone will be. Southern New Hampshire continues to need professional independent food, news, arts and entertainment coverage. And we at Hippo will continue to provide that with the support of our staff, our community and our readers.

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. 

New Year’s eatings

Delicious ways to ring in 2021

Let’s face it — 2020 wasn’t the year any of us hoped for. So if you’re looking forward to ringing in 2021, check out this list of local restaurants offering special dine-in or takeout menus to help you celebrate.

Amphora (55 Crystal Ave., No. 3, Derry, 537-0111, amphoranh.com) will serve a special prix fixe menu for New Year’s Eve on Thursday, Dec. 31, from 3 to 9 p.m., featuring one of two appetizers of your choice (double cream goat cheese in a pool of lamb sauce with chiffonade basil and pita chips, or shrimp cocktail with a spicy sauce); antipasto salad; an entree of your choice (deconstructed Beef Wellington or seafood risotto with a creamy Parmesan mushroom sauce); and a dessert (chocolate mousse or Champagne and berries). The cost is $46 per person (optional wine pairings are available) and reservations are encouraged. Amphora’s full menu will also be available for takeout and dine-in until 3 p.m.

Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) will be open from 9 a.m. to 6 p.m. on Thursday, Dec. 31.

Ashworth by the Sea (295 Ocean Blvd., Hampton, 926-6762, ashworthhotel.com) will host a socially distanced New Year’s Eve dinner on Thursday, Dec. 31, at 5 p.m. featuring party favors, a Champagne toast, rock ’n’ roll bingo and more. Overnight packages with a Champagne and mimosa breakfast on New Year’s Day are also available.

Bad Lab Beer Co. (460 High St., Somersworth, 842-5822, badlabbeer.com) will serve its third annual New Year’s Day brunch on Friday, Jan. 1, from 10 a.m. to 6 p.m. Reservations are currently being accepted with an hour-and-a-half time slot for each.

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a four-course prix fixe dinner for New Year’s Eve on Thursday, Dec. 31, with seatings from 4:30 to 9:30 p.m., in its dining room. The menu will feature appetizers (lobster bisque, yellowfin tuna poke, braised beef cheek, New England oysters, capon terrine, and warm Maplebrook Farm burrata); salads (baby kale and watercress salad, or Boston bibb and radicchio salad); entrees (grilled filet mignon, smoked New Bedford sea scallops, grass-fed lamb rack, pan-seared salmon, Northern lobster risotto, pork chop, or pierogi and fall vegetables); and desserts (Earl Grey cheesecake, lemon verbena creme brulee, strawberry Champagne sorbet, ginger pear torte or mudslide cake). The cost is $75 per person and reservations are required.

Bistro 603 (345 Amherst St., Nashua, 722-6362, bistro603nashua.com) will open at 11 a.m. on both Thursday, Dec. 31, and Friday, Jan. 1, serving its full menu with family-style options also available.

Buba Noodle Bar (36 Lowell St., Manchester, 935-7864, bubanoodle.com) will be open from 11:30 a.m. to 8:30 p.m. on Thursday, Dec. 31, and from 11:30 a.m. to 9:30 p.m. on Friday, Jan. 1.

Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) is taking reservations now for New Year’s Eve, serving its regular menu with specials on Thursday, Dec. 31, from 4 to 9 p.m.

Cafe El Camino (134 Newton Road, Plaistow, 974-1652, cafeelcamino.com) is taking orders for a variety of specialty “crowd pleaser platters,” including empanada platters, rice platters, chicken or pork platters and more. Orders must be picked up by Thursday, Dec. 31, at 3 p.m.

Cask & Vine (1½ E. Broadway, Derry, 965-3454, caskandvine.com) is taking reservations now for New Year’s Eve, Thursday, Dec. 31. Deposits of $25 per party are being accepted, which will be applied to your bill for the evening and will include a Champagne toast at midnight.

Cava Tapas & Wine Bar (10 Commercial Alley, Portsmouth, 319-1575, cavatapasandwinebar.com) will serve a special four-course menu for New Year’s Eve on Thursday, Dec. 31, with multiple options to choose from, like yellowfin tuna poke, butternut squash soup, farro and golden raisin salad, crisp pork belly, foie gras, beef short rib, Parisian herb gnocchi, crisp Brussels sprouts, pistachio cake, dulce de leche, dark chocolate pot de creme and more. Reservations are required.

Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will hold a special New Year’s Eve wine dinner on Thursday, Dec. 31, from 7 p.m. to 1 a.m., featuring a six-course meal with wine pairings, live music and more. Items to be served will include foie gras torchon, New Hampshire oysters, Moroccon-spiced rack of lamb, seared sea scallops, and petite rabbit and mushroom cassoulet. The cost is $180 per person. Overnight packages with a complimentary Champagne brunch are also available.

Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will serve a special prix fixe dinner for New Year’s Eve on Thursday, Dec. 31, beginning at 4 p.m., with live music from 6 to 9 p.m. Costs vary depending on the courses you choose ($69 for a two-course meal, $79 for a three-course meal and $89 for a four-course meal). Featured options include herb-crusted scallops, truffled mushroom risotto, fish chowder, wild mushroom bisque, braised lamb shank, sesame-crusted tuna, crispy honey chicken, seafood casserole, roasted vegetable ravioli, caramel apple pie and chocolate raspberry cheesecake. Reservations are highly recommended and will be accepted through 8 p.m.

Copper Kettle To Go (39 Main St., Wilton, 654-2631, copperkettletogo.com) is taking orders for heat-and-serve eggroll party platters for New Year’s Eve, featuring flavors like steak and cheese, chicken Parm and eggplant Parm, as well as various dipping sauces. Order by Dec. 27.

Cotton (75 Arms St., Manchester, 622-5488, cottonfood.com) will be serving its regular menu on Thursday, Dec. 31, from 4 to 9 p.m., with special additions that will include an appetizer, a salad, two entrees and two desserts, all priced a la carte.

CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) will serve its regular dinner menu, with holiday specials, on Thursday, Dec. 31, from 5 to 9:30 p.m. Reservations are required.

Flannel Tavern (345 Suncook Valley Road, Chichester, 406-1196, flanneltavern.com) will ring in the new year in style with classic cocktails from the Rat Pack era. Join them on Thursday, Dec. 31, from 5 p.m. to midnight for a special menu, a charcuterie board, live music and a Champagne toast. The cost is $10 per person. Formal dress is encouraged but not required.

Giorgio’s Ristorante & Bar (270 Granite St., Manchester, 232-3323; 707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; giorgios.com) is taking orders for holiday variety boxes for New Year’s, which feature your choice of smoked pork rack chop with apple chutney, garlic roasted prime rib with au jus and horseradish cream, or seafood lasagna, with sides like sweet and Yukon gold whipped potatoes, traditional stuffing and roasted Brussels sprouts. Order by Dec. 28 at noon. Pickups are on Thursday, Dec. 31, from noon to 5 p.m.

Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) is taking reservations now for a special New Year’s Eve dinner on Thursday, Dec. 31, with seatings at 6 p.m., 7:30 p.m. and 9 p.m. Course options will include charred broccoli and ricotta tortellini, turkey roulade, cast iron roasted rib-eye, pan seared scallops, pink Champagne macarons, chocolate Yule logs and more. The cost is $89 per person, or $120 per person with an optional wine pairing. Reservations with a 50 percent deposit are required.

LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinerynh.com) is taking orders for New Year’s Eve catering packages available in two sizes, feeding six to eight people, or 12 to 14 people. Each package includes an artisan cheese and charcuterie display, bacon-wrapped scallops, coconut shrimp, pesto Parmesan arancini, curried chicken salad, phyllo cups and beef tenderloin canape. Optional wine add-ons are also available. Pickups are on Thursday, Dec. 31, on the hour from 10 a.m. to 2 p.m. LaBelle is also taking reservations for a New Year’s Eve Experience dinner on Thursday, Dec. 31, featuring sparkling wine and smoked salmon salad with seared sea scallop and winter citrus vinaigrette as a specialty first course.

Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurant.com) will serve a multi-course meal for New Year’s Eve on Thursday, Dec. 31, featuring your choice of an entree (sliced roasted tenderloin of beef, duck grand marnier, nut-crusted chicken, chicken pesto, pork Dijonnaise, wienerschnitzel, vegetarian acorn squash, baked stuffed Jumbo shrimp, baked stuffed scrod or maple glazed salmon); and a dessert (chocolate mousse cake, flourless chocolate cake, bourbon bread pudding, cheesecake, lemon mascarpone cake, sorbet or tiramisu cake). All dinners come with appetizers like New England clam chowder, Swedish meatballs and a fresh fruit plate with sorbet (or you can substitute for shrimp cocktail, escargots and onion soup gratinee) and a Caesar or garden salad. Entrees also include your choice of a baked potato, Swiss potato or rice pilaf, and your choice of butternut squash, pickled beets or applesauce.

MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) is taking reservations now for New Year’s Eve, serving its regular menu with specials on Thursday, Dec. 31, from 4 to 9 p.m.

Otis (4 Front St., Exeter, 580-1705, otisrestaurant.com) has limited space available for a special five-course dinner with Champagne for New Year’s Eve on Thursday, Dec. 31, at 5 p.m., 7 p.m. or 9:30 p.m. The cost is $75 per person and reservations are required.

The Peddler’s Daughter (48 Main St., Nashua, 821-7535, thepeddlersdaughter.com) is taking reservations for New Year’s Eve on Thursday, Dec. 31, beginning at 4 p.m. Various specials will be served, like creamy baked potato soup, crabmeat stuffed mushroom, baked seafood casserole, a roast beef dinner with oven-roasted winter vegetables, and several wines and desserts.

Raleigh Wine Bar + Eatery (67 State St., Portsmouth, 427-8459, raleighwinebar.com) will serve a socially distanced New Year’s Eve dinner on Thursday, Dec. 31, with seatings at either 6:30 p.m. or 8:30 p.m. The dinner will feature four courses with optional wine pairings and is $85 per person.

The Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088; redarrowdiner.com) takes orders for its homemade cakes and pies at all of its locations. Flavors include apple, blueberry, pumpkin, chocolate cream, brownie cream and more. Online orders must be placed at least 24 hours in advance of pickups.

Roundabout Diner & Lounge (580 Route 1 Bypass, Portsmouth, 431-1440, roundaboutdiner.com) will host a “Social Distance Social” New Year’s Eve comedy show on Thursday, Dec. 31, at 8 p.m. (doors open at 7 p.m.). Tickets start at $119 per couple and include a Champagne toast and dinner for two, with a shared appetizer, two entrees and two homemade desserts. Tickets of $199 per couple also include an overnight stay at the Best Western Hotel next door.

Stones Social (449 Amherst St., Nashua, 943-7445, stonessocial.com) will serve a special menu for New Year’s Eve on Thursday, Dec. 31, available for takeout, delivery or dine-in. Items include Thai wings, pork dumplings, mushroom ramen, Asian short rib, spicy edamame, tempura shrimp, vegetable fried rice and a few specialty cocktails, like a pomegranate sparkler and a creamsicle martini. Reservations are recommended for dine-in.

Surf (207 Main St., Nashua, 595-9293, surfseafood.com) is taking reservations now for New Year’s Eve, serving its regular menu with specials on Thursday, Dec. 31, from 4 to 9 p.m.• T-Bones Great American Eatery (25 S. River Road, Bedford, 641-6100; 404 S. Main St., Concord, 715-1999; 39 Crystal Ave., Derry, 434-3200; 77 Lowell Road, Hudson, 882-6677; 1182 Union Ave., Laconia, 528-7800; 311 S. Broadway, Salem, 893-3444; t-bones.com) is taking orders for ready-to-heat and ready-to-make meal packs for New Year’s Eve, which include two Lunetta Prosecco Splits, espinaca and chips, sesame chicken, vegetable stir-fry, Korean barbecue lettuce wraps, brownie bites and chocolate chip cookies, plus a set of two 2021 party hats, beads and horns. Order by Dec. 28. Pickups are on Thursday, Dec. 31, from noon to 3 p.m.

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. 

Have a festive feast

Where to order your holiday meals and desserts

From specialty entrees to fresh baked sweet treats, check out this list of local restaurants, bakeries and caterers to place your order with this holiday season.

All Real Meal (87 Elm St., Manchester, 782-3014, allrealmeal.com) is taking orders now for full Christmas dinners that feed either three to four or six to seven people. Dinners include slow-cooked turkey breast with gravy, cranberry almond green beans, creamy mashed potatoes, homestyle cornbread, pecan pie cheesecake and bacon herb hash brown quiche. Place orders as soon as possible. Curbside pickups and contact-free deliveries will be on Wednesday, Dec. 23.

Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) is taking orders for a variety of items for the holidays, including dinner side dishes prepared fresh, like caramelized Brussels sprouts, potatoes Lyonnaise with roasted garlic, and glazed carrots with ginger butter and green onions; assorted breads and dinner rolls from Iggy’s Bakery; and savory items like pork pie. Order by Dec. 19 at 4 p.m. (pre-pay only). Pickups are on Wednesday, Dec. 23, or Thursday, Dec. 24.

The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com) is taking orders for several items for the holidays, including pies (apple, pumpkin, chocolate cream, coconut cream, banana cream, Key lime, Dutch apple, pecan, lemon meringue, German chocolate pecan, cherry and more); as well as assorted pastry trays, cookie trays, yule logs, cinnamon rolls, coffee cakes and holiday cream tarts.

Bite Me Kupcakez (4 Mound Court, Merrimack, 674-4459, bitemekupcakez.com) is taking orders for several cakes, pies, and platters for the holiday season. Cake flavors include chocolate flourless torte, strawberry shortcake, chocolate whipped cream cake, six-inch cheesecakes and dairy-free double-layer red velvet, chocolate and vanilla cakes. Pie flavors include apple, triple berry and pumpkin. Platters include a brunch option with coffee cake, muffins and doughnuts, and a dessert option with cupcakes, brownies and cookies. Order by Dec. 16. Pickups are on Wednesday, Dec. 23, and Thursday, Dec. 24.

The Black Forest Cafe & Bakery (212 Route 101, Amherst, 672-0500, theblackforestcafe.com) is taking orders for several items for the holidays, including sweet pies (apple, Dutch apple, cranberry apple, pecan and chocolate cream); cakes (coconut, carrot, chocolate mousse and Black Forest gateaux); assorted holiday cookies, quiches and tarts; cookie baskets; scratch-made dips and spreads (spinach chipotle dip, herbed goat cheese spread and Southern pimiento cheese); and entrees (chicken and creamy mushroom thyme sauce, slow-braised beef brisket, Italian sausage, vegetarian or butternut squash lasagna, and chicken and sun-dried tomato penne). Order by Dec. 19 at 8 p.m. Pickups are available through 3 p.m. on Thursday, Dec. 24.

Blue Loon Bakery (12 Lovering Lane, New London, 526-2892, blueloonbakery.com) is taking orders for various flavors of pies (apple, apple crumble, pecan, maple pumpkin and apple cranberry galette); breads (baguettes, sourdough, multigrain or brioche rolls); savory quiches (ham and Gruyere or spinach and feta); and other assorted pastries and desserts, like take-and-bake sticky buns, caramels, cinnamon rolls, cookie platters and gingerbread tree kits. Order by Dec. 21. Pickups are on Thursday, Dec. 24, from 8 a.m. to noon.

Buckley’s Bakery & Cafe (436 Daniel Webster Hwy., Merrimack, 262-5929; 9 Market Place, Hollis, 465-5522; buckleysbakerycafe.com) is taking orders for a variety of holiday-themed cakes, like gingerbread spice cake and dark chocolate peppermint cheesecake, as well as traditional or peanut butter Yule logs, eight-inch pies (apple, Key lime or chocolate cream), and assorted loaves, rolls and party trays. Order by Dec. 20.

Cafe El Camino (134 Newton Road, Plaistow, 974-1652, cafeelcamino.com) is taking orders for a variety of specialty “crowd pleaser platters” for the holidays, including empanada platters, rice platters, chicken or pork platters and more. Orders must be picked up by Thursday, Dec. 24, at 3 p.m.

Caroline’s Fine Food (132 Bedford Center Road, Bedford, 637-1615, carolinesfood.com) is taking orders for a variety of specialty items to go, including appetizers, like artisan cheeses with fruit and cured meats, poached shrimp with a traditional cocktail sauce, and smoked salmon terrine; entrees, like turkey ballotine stuffed with savory sausage herb stuffing, and roasted beef tenderloin with horseradish cream sauce; and sides, like garlic mashed potatoes, roasted Brussels sprouts with Parmesan and thyme, roasted butternut squash and sauteed haricot verts with slivered almonds. Order by Dec. 18 at 6 p.m. Pickups are on Wednesday, Dec. 23.

Cherry Bomb Cookie Co. (Exeter, find them on Facebook @cherrybombcookieco) is taking orders for a variety of specialty Christmas cookies and do-it-yourself cookie kits and houses. The shipping deadline for orders is Dec. 18.

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., 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 holiday meals for one or for four. Choose from either glazed ham or herb-roasted prime rib; both dinners come with mashed potatoes, sweet potato casserole, pesto green beans, maple-roasted Brussels sprouts, Parmesan-crusted dinner rolls, sweet bread, apple crisp and cinnamon whipped cream. Other a la carte options available to add to your order include spinach-artichoke dip and crackers, peel-and-eat shrimp cocktail, cheese lasagna, macaroni and cheese and pecan pie. Order by Dec. 18. Pickups are on Wednesday, Dec. 23.

Copper Kettle To Go (39 Main St., Wilton, copperkettletogo.com) is taking orders for a several specialty treats and baked goods, like pecan pie, Nutella pie, cold brew coffee pie, gingerbread cream pie, pistachio cream pie, Andes candy brownies, red velvet trifles, coffee cakes, and assorted muffins (flavors include blueberry and chocolate chocolate chip). Order by Dec. 20. Pickups are on Thursday, Dec. 24, from 11 a.m. to 6 p.m.

Crémeux French Patisserie (707 Milford Road, Merrimack, cremeuxfrenchpatisserie.com) is taking orders for a variety of French breads and desserts, like chocolate sponge cake, dark chocolate crémeux, mousse chocolat praline, choux filled with vanilla creme patisserie, chocolate chip brioche, cranberry walnut brioche, organic sourdough boule and more. Order by Dec. 19.

Crosby Bakery (51 E. Pearl St., Nashua, 882-1851, crosbybakerynh.com) is taking orders for several baked goods for the holiday season, including pies (apple, apple crumb, blueberry, pecan, pumpkin, mincemeat, cherry, banana cream, coconut cream, chocolate cream, lemon meringue and more); as well as assorted rolls, breads, cakes, cookies, and savory items, like gorton, meat pie and salmon pie. Order by Dec. 22.

The Crust & Crumb Baking Co. (126 N. Main St., Concord, 219-0763, thecrustandcrumb.com) is taking orders for a variety of treats for the holidays, include cinnamon or pecan sticky buns, old-fashioned sour cream coffee cakes, butter or Shaker squash rolls, flourless chocolate torte, and several flavors of pies (apple streusel, blueberry crumb, forest berry crumb, maple bourbon pecan, chocolate cream and maple cream) and quiches (bacon cheddar and tomato and three-cheese). Order by Dec. 18.

Culture (75 Mont Vernon St., Milford, 249-5011, culturebreadandsandwich.com) is taking orders for various breads, like sourdough loaves and dinner rolls, as well as pecan pies (whole or by the slice), holiday cheesecakes, cranberry galettes, holiday cookie trays, and cocoa bombs available in various flavors, from milk, white or dark chocolate to cookies and cream, gingerbread or peppermint. Order by Dec. 19. Pickups are on Thursday, Dec. 24, from 11 a.m. to 2 p.m.

Ding Dong Deliver (dingdongdeliver.com) is a ghost kitchen powered by Great New Hampshire Restaurants, which owns T-Bones Great American Eatery, CJ’s Great West Grill and the Copper Door restaurants. Featured items for the week of Christmas include prime rib, ham or roast tenderloin dinners, each with mashed potatoes, butternut squash, and bread and butter, as well as multiple flavors of pies, like apple, pumpkin, pecan and blueberry. Order by Dec. 18 at noon. Deliveries and pickups are on Wednesday, Dec. 23.

The Foundry Restaurant (50 Commercial St., Manchester, 836-1925, foundrynh.com) is taking orders for Christmas dinners to go, featuring your choice of either roast ham with pineapple raisin relish, or baked haddock with Ritz crackers, lemon and white wine. Each entree comes with bread and butter, scalloped potatoes, honey-roasted carrots and parsnips, green bean almondine, walnut brioche stuffing, and a mixed green salad with red wine vinaigrette. Other a la carte items available to order include appetizers, like stuffed mushrooms, bacon-wrapped blue cheese-stuffed dates, shrimp cocktail, Swedish meatballs with ginger blueberry jam, bacon-wrapped scallops, and pork pie with homemade gravy; and desserts, like Mississippi mud pie, raspberry cheesecake and gingerbread cake with cream cheese frosting. Order by Dec. 20. Pickups are on Thursday, Dec. 24, from 10 a.m. to noon.

Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, Bedford, 647-2253; pastry.net) is offering several specialty treats for the holidays, include wreath cakes, gingerbread cookie kits, Grinch cupcakes, cheesecake samplers, chocolate-covered Oreo and graham cracker trays, Christmas Yule logs and more.

Giorgio’s Ristorante & Bar (270 Granite St., Manchester, 232-3323; 707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; giorgios.com) is taking orders for holiday variety boxes for Christmas, which feature your choice of smoked pork rack chop with apple chutney, garlic roasted prime rib with au jus and horseradish cream, or seafood lasagna, with sides like sweet and Yukon gold whipped potatoes, traditional stuffing and roasted Brussels sprouts. Also available are Christmas Eve seafood feast boxes, with items like crab cakes and lemon aioli, lobster bisque, and Ritz baked haddock with lobster sauce. Order by Dec. 21 at noon. Pickups are on Thursday, Dec. 24, from noon to 8 p.m.

Granite State Candy Shoppe (832 Elm St., Manchester, 218-3885; 13 Warren St., Concord, 225-2591; granitestatecandyshoppe.com) has several holiday-themed candies available for purchase, like Christmas-colored malt balls, peppermint or wintergreen candy canes, candy cane caramels, salted caramel or peppermint cocoa bombs, sour gummy Santas and more.

Grasshoppers Garden Center (728 River Road, New Boston, 497-5788, grasshoppersgardencenter.com) is taking orders for multiple flavors of pies, including apple, apple cherry, blueberry, chocolate maple pecan, mincemeat and eggnog. Order by Dec. 11.

Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) is taking orders for Christmas dinners to go, featuring your choice of pink peppercorn and rosemary glazed ham, roasted chicken or prime rib. All dinners come with mashed potatoes, honey-glazed carrots, green bean almondine and mixed greens. Other a la carte options available to order include homemade sourdough loaves, homemade dinner rolls with butter, pecan pie (whole or by the slice), holiday cheesecake (whole or by the slice), pear and cranberry galette, chocolate cake slices with chocolate buttercream, assorted holiday cookies, cocoa bombs in a variety of flavors, and creative wine pairing cocktail kits. Order by Dec. 19. Pickups are on Thursday, Dec. 24, from noon to 2 p.m.

Hart’s Turkey Farm Restaurant (233 Daniel Webster Hwy., Meredith, 279-6212, hartsturkeyfarm.com) is taking orders for family meals to go, featuring your choice of turkey, ham or prime rib, plus a la carte options like gravy, stuffing, butternut squash, whipped potatoes, turkey pies, sliced turkey by the pound, soups and chili, rolls and cornbread. Pickups will be available through Thursday, Dec. 24, from 11:30 a.m. to 2 p.m.

Harvey’s Bakery and Coffee Shop (376 Central Ave., Dover, 742-6029, harveysbakery.com) is taking orders for multiple items for the holidays, including gingerbread cookies, deluxe cookie trays, fruit cakes, dessert cakes and more. Order by Dec. 19.

It’s All Good in the Kitchen (184 N. Broadway, Salem, 458-7434, itsallgoodgf.com) is taking orders for a variety of sweet treats and desserts for the holidays, like tiramisu, strawberry or plain cheesecakes, chocolate peppermint rolls, cinnamon rolls, assorted cookie trays, whoopie pies, apple cider doughnuts and cupcakes. Savory items are also available to order, like lasagna, baked macaroni and cheese and chicken pot pie. Order by Dec. 19.

jajabelles (143 Main St., Nashua, 769-1873, jajabelles.com) is taking orders for a variety of Greek pastries for the holidays, like lamb- and beef-filled grape leaves, spanakopita, finikia, kourambiethes and baklava, as well as a variety of sweet treats and desserts. Order by Dec. 18. Pickups are on Thursday, Dec. 24, from 10 a.m. to 4 p.m.

Just Like Mom’s Pastries (353 Riverdale Road, Weare, 529-6667, justlikemomspastries.com) is taking orders for several sweet treats for the holidays, like red velvet, chocolate mousse or cranberry orange white chocolate cakes, traditional Yule logs, dessert bowls, cheesecakes (gluten-sensitive white chocolate raspberry with cinnamon walnut crust, or Oreo cookies and cream cheesecake), pies (cran-raspberry apple crumb or Kahlua black bottom), platters with mini whoopie pies, finger pastries or holiday cookies, coffee cakes, dinner rolls, quiches, and breakfast pastries, like cinnamon buns, turnovers, muffins and croissants. Order by Dec. 19.

LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewineryevents.com/catering) is taking orders for several items for Christmas, available in servings of six to eight people or 12 to 14 people, like assorted artisan cheeses, shrimp cocktails, mashed potatoes, maple sweet potatoes, roasted Brussels sprouts, honey-glazed carrots and cinnamon maple bread pudding for dessert.

McNulty & Foley Caterers (124 E. Hollis St., Nashua, 882-1921, mcnultycatering.com) is taking orders for various individual or family-sized dinners, including those with slow-roasted sirloin of beef or sweet and spicy glazed ham, along with Delmonico potatoes, green beans, glazed carrots and rolls. Other a la carte options include baked lasagna with meat sauce or vegetable lasagna, whipped bliss potatoes, green bean casserole and pork pie. There are also desserts, like grapenut custard pudding, chocolate cream pie, lemon meringue pie and an assorted cookie platter. Order by Dec. 18. Pickups are on Thursday, Dec. 24, from 11 a.m. to 2 p.m.

Mr. Mac’s Macaroni & Cheese (497 Hooksett Road, Manchester, 606-1760; 2600 Lafayette Road, Portsmouth, 380-7916; 440 Middlesex Road, Tyngsboro, Mass., 978-939-6227; 175 Littleton Road, Westford, Mass., 978-392-9495; mr-macs.com) is taking orders for both hot-and-ready and take-and-bake trays of macaroni and cheese, as well as macaroni salads, assorted green salads, desserts and more. Placing orders at least 24 hours in advance is appreciated. Order by Dec. 22 and get a 10 percent discount on all holiday trays.

New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) is taking orders now for French-Canadian holiday meat pies, made with pork, beef, potatoes, celery, onions and garlic in a house-made crust. Pickups are available at various times on Wednesday, Dec. 23, and Thursday, Dec. 24, for Christmas, and on Wednesday, Dec. 30, for New Year’s.

Popovers on the Square (11 Brickyard Square, No. 23, Epping, 734-4724; 8 Congress St., Portsmouth, 431-1119; popoversonthesquare.com) is taking orders for a variety of items for the holidays, including its signature pies (apple, apple crumb, pecan, pumpkin, chocolate cream, coconut cream and Key lime), as well as Christmas cookies, fruit or mint Oreo cheesecakes, fruit tarts and holiday-decorated vanilla or chocolate cupcakes. Order by Dec. 20.

The Post Restaurant (125 Fisherville Road, Concord, 228-0522; 58 N. Main St., Concord, 227-6686; postrestaurantnh.com) is offering heat-and-serve Christmas meals to go, featuring your choice of carved turkey and gravy or spiral cut ham. Each meal comes with homemade stuffing, herbed mashed potatoes, green beans, butternut squash, cranberry sauce, a dinner roll and your choice of a dessert (Yule log slice, glazed butter rum cake slice, cheesecake slice or apple pie slice). Pickups are on Thursday, Dec. 24, from 7 a.m. to 2 p.m.

Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) is offering its entire menu cold for pickup on either Tuesday, Dec. 22, or Wednesday, Dec. 23, in addition to several specialty desserts, like Oreo truffles, freshly filled cannolis, cookie trays, and pies (flavors include banana cream, coconut cream, cannoli cream, cookies and cream and chocolate cream). Order by Dec. 20.

Queen City Cupcakes (790 Elm St., Manchester, 624-4999, qccupcakes.com) is taking orders for a variety of festive flavors of homemade cupcakes, including eggnog, chocolate-covered cherry, coconut snowball, gingerbread whoopie, white peppermint and Cadbury Christmas creme. Order by Dec. 21. Pickups are on Thursday, Dec. 24, from 10:30 a.m. to 3 p.m.

The Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088; redarrowdiner.com) takes orders for its homemade cakes and pies at all of its locations. Flavors include apple, blueberry, pumpkin, chocolate cream, brownie cream and more. Online orders must be placed at least 24 hours in advance of pickups.

The Red Blazer Restaurant & Pub (72 Manchester St., Concord, 224-4101, theredblazer.com) is taking orders for a variety of take-and-bake items for the holidays, including with turkey, stuffed chicken breast, ham, chicken cordon bleu and seafood newburg, as well as homemade desserts, like tiramisu, carrot cheesecake, Almond Joy cake, caramel gingerbread cake, peanut butter mousse cake, chocolate mousse trifle, pistachio eclairs, whoopie pies and more. Order by Dec. 21. Pickups are on Thursday, Dec. 24.

Revival Kitchen & Bar (11 Depot St., Concord, 715-5723, revivalkitchennh.com) is taking orders for holiday take-and-bake meals for two, with options that include seafood newburg, beef tenderloin roast or chicken cordon bleu. All entrees come with bacon potato casserole, Dijon- and thyme-glazed root vegetables, house salad, bread and butter and a cookie tin. Order by Dec. 19. Pickups are on Wednesday, Dec. 23, or Thursday, Dec. 24, from 10 a.m. to 1 p.m.

Tailgate Tavern (28 Portsmouth Ave., Stratham, 580-2294, tailgatetavernnh.com) is taking orders for heat-and-serve meals for four to six people, featuring items like various appetizers, soups and salads to choose from, as well as entrees, like baked brown sugar and pineapple ham, slow-roasted turkey with dark meat and gravy, or marinated and roasted pork tenderloin; and desserts, like house-made apple crisp or white chocolate bread pudding. Order by Dec. 20 at 2 p.m.

Trombly Gardens (150 N. River Road, Milford, 673-0647, tromblygardens.net) is taking orders for a variety of flavors of fresh pies from the Saxy Chef of Antrim, like apple, blueberry, chocolate maple pecan, mincemeat and more. Holiday meals are also available for ordering, like turkey roulade with sausage cranberry stuffing, or family-sized lasagnas, as well as add-on sides, like sauteed apples or green bean almondine. Order your pies by Dec. 13 and your meals by Dec. 14.

Tuscan Market (63 Main St., Salem, 912-5467, tuscanbrands.com) is taking orders from its special holiday catering menu, which include full dinners of either turkey, ham or standing rib roast that serve to six to eight people. Each comes with its own selection of sides, depending on the main course option you choose. Other a la carte order options include sides, like Jumbo shrimp with cocktail sauce, roasted cauliflower, mascarpone whipped potatoes and porcini mushroom ciabatta stuffing; and desserts, like tiramisu, assorted Italian cookies and biscotti, flourless chocolate torte and individual cannolis or cheesecakes. Order by Dec. 22. Pickups are on Thursday, Dec. 24, from 7 a.m. to 4:30 p.m.

Van Otis Chocolates (341 Elm St., Manchester, 627-1611, vanotischocolates.com) has several seasonal treats available just in time for the holidays, like candy cane pretzel twists, candy cane Swiss fudge, and milk, dark or white chocolate mold candy canes and red-nosed reindeer pops.

Yankee Farmer’s Market (360 Route 103 E., Warner, 456-2833, yankeefarmersmarket.com) is taking orders for specialty holiday roasts, like smoked ham, turkey, beef tenderloin, leg of lamb and Buffalo tenderloin. Pickups are from Thursday, Dec. 17, through Thursday, Dec. 24.

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. 

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Out on holiday

Where to dine out this Christmas Eve or Christmas Day

If you want to take a break from cooking at home, check out this list of where to enjoy a holiday feast this Christmas Eve, Thursday, Dec. 24, or Christmas Day, Friday, Dec. 25. Some local eateries are also featuring their own specialty meals in the days leading up to the holiday.

Special meals

A Feast of the Seven Fishes menu at Jamison’s (472 Route 111, Hampstead, 489-1565, jamisonsrestaurant.com) will be available from Wednesday, Dec. 16, through Saturday, Dec. 19. You can enjoy all seven dishes for $50 and wine pairings for $30, or purchase them a la carte.

Feast of the Seven Fishes at Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will be on Thursday, Dec. 17, from 6 to 10 p.m. In addition to a chef-attended pasta station and an Italian dessert station, the dinner will feature several house fish dishes, like haddock puttanesca with roasted Yukon potatoes; oysters on the half shell with cocktail sauce, citrus mignonette, horseradish and lemon; grilled calamari salad with pickled vegetables, radicchio and arugula; and lobster- and crab-stuffed sole with shaved fennel salad and blood orange butter. Tickets are $85 per person and reservations are required (dinner is 21+ only and tables are limited to a maximum of six guests each).

• Enjoy a Polar Express family brunch at LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinerynh.com) on either Sunday, Dec. 20, or Thursday, Dec. 24, from 10 a.m. to noon. Each meal will feature items like assorted muffins, scones and rolls, salads, fruit, specialty casseroles and more, plus a full cash bar, live readings of “’Twas the Night Before Christmas” with Santa Claus and Mrs. Claus, and a screening of the family holiday film The Polar Express. Ticket price breakdowns are $22.99 per person (tickets are sold by the table only, with a maximum of six guests per table).

• At The Grazing Room at the Colby Hill Inn (33 The Oaks Henniker, 428-3281, colbyhillinn.com) a Christmas Cheer menu is available for takeout, as well as limited in-house dining, now through Dec. 20 (except for Dec. 14 and Dec. 15), and then again on Dec. 21, Dec. 22 and Dec. 26. Seatings are between 4 and 8:30 p.m. The three-course prix fixe menu features your choice of a first course, an entree and a dessert, plus additional appetizers to share (see website for the full menu). The cost is $65 per person.

Feast of the Seven Fishes at Tuscan Kitchen (67 Main St., Salem, 952-4875, tuscanbrands.com) is on Thursday, Dec. 24, featuring items like baccala soup, grilled octopus and calamari, lobster and shrimp tagliatelle and herb-crusted cod. The cost is $65 per person, or $85 with wine pairings.

Christmas Eve Dinner at Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) is happening on Thursday, Dec. 24, with seatings from 4:30 to 8:30 p.m. in the dining room. The three-course prix fixe menu will be followed by a dessert buffet and a cash bar in the Great Hall. Items will include lamb and potato gnocchi, black garlic French onion soup, rosemary and thyme marinated filet mignon, Jumbo shrimp and New Bedford sea scallops, savory mushroom Wellington and juniper and anise-cured Long Island duck breast. A separate children’s menu will also be served, featuring items like macaroni and cheese, chicken fingers and more. The cost is $89 for adults and $49 for kids ages 10 and under. Reservations are required.

Christmas Eve Dinner at Copper Door Restaurant (15 Leavy Dr., Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will feature a special prix fixe menu beginning at 4 p.m. on Thursday, Dec. 24. The cost varies ($59 for two courses, $69 for three courses and $79 for four courses). Items include coffee-crusted pork chop, garlic Parmesan salmon, truffled mushroom ravioli, barbecue pork flatbread, crispy lemon Brussels sprouts, caramel apple pie and chocolate raspberry cheesecake. Reservations will be accepted through 8 p.m.

Christmas Dinner at Salt Kitchen & Bar (Wentworth by the Sea, 588 Wentworth Road, New Castle, 373-6566, saltkitchenandbar.com) is on Friday, Dec. 25, from 1 to 8 p.m. The four-course menu will feature mini deviled eggs, plus your choice of either winter root bisque or bitter greens salad; an entree (steak au poivre, maple-brined turkey, butternut squash ravioli or pan-seared sea scallops); and a dessert (eggnog cheesecake or gingerbread pudding). The cost is $64.95 per person ($25.95 for kids under 12).

Christmas Dinner at The Wild Rose Restaurant (Stonehurst Manor, 3351 White Mountain Highway, North Conway, 356-3113, stonehurstmanor.com) is on Friday, Dec. 25, from 2 to 8 p.m., featuring your choice of an appetizer (grilled brie, duo of crab cakes, shrimp cocktail or bacon-wrapped scallops); a Caesar salad; an entree (maple-brined turkey, prime rib of beef, grilled rack of lamb, grilled vegetables, oven-roasted half duckling or pan-seared North Atlantic salmon); and a dessert (triple chocolate torte, bourbon pecan ice cream with caramel, or blueberry cheesecake). The cost is $68 per person.

Open on Christmas Day

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will be open for breakfast from 8 to 10:30 a.m. in its lobby bar, and from 1 to 9 p.m. for lunch and dinner, serving its full menu with some specials. The tavern and dining room will be closed.

Lakehouse Grille (281 Daniel Webster Hwy., Meredith, 279-5221, thecman.com) will be open from 11:30 a.m. to 5 p.m.

Open on Christmas Eve

900 Degrees Neapolitan Pizzeria (50 Dow St., Manchester, 641-0900, 900degrees.com) will be open from 11:30 a.m. to 6 p.m.

Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) will be open from 11 a.m. to 8 p.m.

Belmont Hall & Restaurant (718 Grove St., Manchester, 625-8540, belmonthall.net) will be open from 7 a.m. to 2 p.m.

The Black Forest Cafe & Bakery (212 Route 101, Amherst, 672-0500, theblackforestcafe.com) will be open from 8 a.m. to 3 p.m.

The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) will likely be open until 8 p.m.

CJ’s Great West Grill (782 S. Willow St., Manchester, 627-8600, cjsgreatwestgrill.com) will be open from 11:30 a.m. to 5 p.m.

Hart’s Turkey Farm (233 Daniel Webster Hwy., Meredith, 279-6212, hartsturkeyfarm.com) will be open from 11:30 a.m. to 2 p.m.

KC’s Rib Shack (837 Second St., Manchester, 627-7427, ribshack.net) will be open from noon to 6 p.m.

LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinerynh.com) will be open from 9 a.m. to 3 p.m.

Las Olas Taqueria (356 Lafayette Road, Hampton, 967-4880; 30 Portsmouth Ave., Exeter, 418-8901; lasolastaqueria.com) will be open from 11 a.m. to 3 p.m.

The Red Blazer Restaurant and Pub (72 Manchester St., Concord, 224-4101, theredblazer.com) will be open until 8 p.m.

Second Brook Bar and Grill (1100 Hooksett Road, Unit 111, Hooksett, 935-7456, secondbrook.com) will be open from 11 a.m. to 4 p.m. in the kitchen, and until 5 p.m. in the bar.

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. 

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