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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Hillbilly Elegy (R)

Hillbilly Elegy (R)

J.D. Vance’s popular 2016 memoir gets the awards-season glossy movie treatment in the Ron Howard-directed Hillbilly Elegy.

Neither of the movie’s two lead actresses, Glenn Close and Amy Adams, has won an Oscar despite multiple nominations for each. Perhaps the desire to rectify this is why J.D. (played by Gabriel Basso as an adult and Owen Asztalos as a kid) feels like a lesser character in what is technically his own life story.

After a scene of young J.D. and his summers spent in Kentucky, his family’s ancestral home, the movie jumps to adult J.D., now a law student at Yale. He’s trying to get a summer gig at a fancy law firm in D.C. to be near his girlfriend, Usha (Freida Pinto), when he gets a call from his sister, Lindsay (Haley Bennett), letting him know that their mom, Bev (Adams), has overdosed on heroin and is in the hospital. Lindsay, the mom of three kids and with her own job, needs help figuring out how to take care of Bev. As J.D. drives back to Ohio, where his mom and sister live, we get flashbacks to his childhood — his mom’s volatility, her and J.D.’s relationship with her parents, Mamaw (Close) and Papaw (Bo Hopkins), and later her struggles with drugs. There is a bit of This Is How People Live Here posturing about Middletown, Ohio, where J.D. and his family live, and rural Kentucky — and Yale, actually, where everybody reminds me of The Simpsons parodies of upper-crusters.

This movie is a whirlwind of wigs and accents and “Most Acting over Best Acting” but the biggest problem with it is, I think, a focus problem. The interesting story here is the story of three women — Mamaw, her daughter Bev and her daughter Lindsay — and the choices they made. Because J.D. is the nominal center of the story, though, we get flat versions of these women. The movie presents very little depth on their inner lives, their choices, the circumstances they dealt with and who they are as people. We get wisps of their story and hints of their thinking but only through J.D.’s eyes.

And, sure, a valid criticism of my criticism is that this isn’t Lindsay’s story (or Bev’s or Mamaw’s), it’s J.D.’s and so we’re naturally going to get his viewpoint. Unfortunately, the movie puts Adams and Close in the spotlight — they are the big names and they are the ones doing the heavy lifting, so the thinness of their characters is all the more noticeable. And, though he is the narrator and center of this biography, J.D. isn’t all that well-rounded either; the big events in his life seem to be presented largely in montage. The movie doesn’t even do a great job with filling in the details of its setting. Instead of getting a rich story with a strong sense of place populated with fully realized people, we get a list of life events and people presented more as types.

The movie begins and ends with photographs of Vance’s family (or, in the case of the beginning photographs that seem to go back into the 1800s, maybe they’re just families like his, I don’t know) and these still photos by themselves offer a more interesting glimpse into the lives of people in the region, just as the modern photos of Vance’s mother and sister and the few sentences on title cards about them offer a wider window on them than the movie we just watched. I feel like there are interesting stories to be told about this family and the history of the region and maybe Vance’s book tells him but this movie doesn’t. C

Rated R for language throughout, drug content and some violence, according to the MPA on filmratings.com. Directed by Ron Howard with a screenplay by Vanessa Taylor (from the book by J.D. Vance), Hillbilly Elegy is an hour and 57 minutes long and distributed by Netflix.

Featured Photo: Hillbilly Elegy (R)

Wholesome flavors

Specialty dine-in meals this Thanksgiving

Several Granite State restaurants and function halls are taking reservations now for socially distant meals this Thanksgiving. Check out this list of where to go and what to order — unless otherwise specified, all meals are to take place on Thanksgiving Day (Thursday, Nov. 26). Do you know of another restaurant we didn’t list that is open on Turkey Day? Let us know at food@hippopress.com.

Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) is taking reservations now for a Thanksgiving Day dinner, from 11 a.m. to 6 p.m., featuring options like roast turkey, baked honey-glazed ham, prime rib and cracker crumb stuffed haddock. All entree options include pub cheese and crackers, corn fritters, rolls and butter, garden salad or turkey orzo soup and a dessert.

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will be serving a special four-course prix fixe menu for Thanksgiving, to be served from noon to 7 p.m. The menu includes your choice of an appetizer (hubbard squash bisque, stuffed savoy cabbage, caramelized New Bedford sea scallops, pork and shiitake dumplings, Little Bay oysters, or a Vermont cheese board); a salad (harvest or watercress and baby spinach); one main entree (Misty Knoll Farms free-range turkey, Icelandic cod loin, prosciutto-wrapped pork tenderloin, New England seafood bouillabaisse, grilled filet mignon or kabocha squash risotto); and one dessert (pumpkin cheesecake, chai spiced creme brulee, pear ginger sorbet, apple pecan crisp or a black forest tart). Reservations via phone or online are required.

Belmont Hall & Restaurant (718 Grove St., Manchester, 625-8540, belmonthall.net) is taking reservations on Thanksgiving Day for all-you-can-eat turkey and ham meals with all the fixings. Restaurant seatings with plated meals are also available, from 7 a.m. to 3 p.m.

The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) will serve a Thanksgiving dinner with seatings available at 11:30 a.m., 2:30 p.m. and 5:30 p.m. Featured entrees to choose from are turkey, baked Virginia ham, slow-roasted prime rib, baked stuffed haddock, veal oscar or seafood linguine. All come with turkey soup, apple cider, mashed potatoes, homemade bread stuffing, yams, cranberry sauce, butternut squash, baby pearl onions and green peas, rolls, sweet bread, homemade pie and coffee.

Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will serve a three-course prix fixe menu on Wednesday, Nov. 25, from 4 to 7 p.m., and on Thursday, Nov. 26, from 8:30 a.m. to noon. Choose your first course (apple cider and fall squash soup with maple cream, oyster and scallop chowder with cornbread croutons, market greens with house vinaigrette, fall greens and grilled pear salad, or sweet potato, roast apple and goat cheese pierogi); your second course (cider-brined turkey, herb-browned pork rib roast, pumpkin, kale and parsnip pot pie, sea salt-crusted salmon, or venison with rosemary-peppercorn reduction; all come with whipped potatoes and roasted garlic, roast sweet potatoes with fall vegetables and wild rice, cranberry and carrot pilaf); and your dessert (apple, pecan or pumpkin pie, brown butter cake with cherries and almonds, chocolate buttercream and a spread of Belgian chocolate, or pumpkin ganache with pear sorbet, pumpkin seed brittle and pomegranates). All meals are also available for takeout.

The Common Man (25 Water St., Concord, 228-3463; 88 Range Road, Windham, 898-0088; 21 Water St., Claremont, 542-6171; thecman.com) will serve Thanksgiving meals at its Concord, Windham and Claremont locations, from 11 a.m. to 4 p.m. The multi-course meals will include your choice of a starter (onion-apple soup, butternut squash arancini, wild mushroom flatbread, Caesar salad or harvest salad); an entree (turkey with gravy, stuffing, house mashed potatoes and cranberry sauce; glazed ham and house mashed potatoes; maple pumpkin salmon and cranberry wild rice pilaf; slow-roasted sirloin and house mashed potatoes, or butternut squash ravioli bake); and a dessert (pumpkin pie, pecan pie, warm apple tart, or chocolate ganache mini Bundt cake). Reservations are required.

The Derryfield Restaurant (625 N. Mammoth Road, Manchester, 623-2880, derryfieldrestaurant.com) will serve a family-style turkey dinner on Thanksgiving Day, with seatings at 11 a.m., noon, 1:15 p.m., 2:15 p.m., 3:30 p.m. and 4:30 p.m. The dinner will feature turkey, potatoes, stuffing, gravy, butternut squash, mixed seasonal vegetables, salad and dinner rolls. Reservations are strongly suggested.

Foster’s Boiler Room (231 Main St., Plymouth, 536-2764, thecman.com) will serve a Thanksgiving Day feast from 10:30 a.m. to 4 p.m., featuring your choice of a starter (corn chowder, stuffed mushrooms or pumpkin flatbread); a salad (harvest or Caesar); an entree (turkey, gravy, stuffing, house mashed potatoes and cranberry sauce, glazed ham and house mashed potatoes, maple pumpkin salmon and cranberry wild rice pilaf, slow-roasted sirloin and house mashed potatoes, or butternut squash ravioli bake); and a dessert (pumpkin pie, white chocolate raspberry brownie, warm apple crisp or chocolate ganache mini Bundt cake). Reservations are required.

Fratello’s Italian Grille (155 Dow St., Manchester, 641-6776, fratellos.com) will be serving its annual Thanksgiving buffet, by reservation from 11 a.m. to 4 p.m. The buffet will be server-attended this year, with service staff at each station wearing masks and gloves. The menu will include a carving station with white turkey breast and sage pan gravy, and slow-roasted prime rib of beef with a rosemary demi-glace, plus sides like garlic mashed potatoes, butternut squash and sauteed string beans and shallots, assorted pies and desserts, and a coffee station.

The Hilltop Restaurant (Steele Hill Resorts, 516 Steele Hill Road, Sanbornton, 524-0500, steelehillresorts.com/restaurant) will serve its annual Thanksgiving Day dinner, with seatings at noon, 12:45 p.m., 2 p.m., 2:45 p.m., 4 p.m. and 4:45 p.m. Reservations are required, with a $50 deposit that will be used toward your dinner. The menu will include a soup, a salad, turkey and gravy, stuffing, mashed potatoes, carrots, green beans, cranberry sauce, dinner rolls, and desserts like apple, pumpkin or Boston cream pie, with a scoop of vanilla ice cream on the side.

The Homestead Restaurant (641 Daniel Webster Hwy., Merrimack, 429-2022, homesteadnh.com) will serve a special Thanksgiving menu with items such as roast turkey, baked Virginia ham, roast prime rib of beef, baked stuffed haddock, veal Oscar, fresh broiled salmon, seafood fettuccine, and a vegetarian quinoa bowl. All entrees include turkey soup, apple cider, mixed nuts, a fruit basket, mashed potatoes, cranberry sauce, butternut squash, hot rolls, sweet bread and homemade pies.

Jocelyn’s Mediterranean Restaurant & Martini Lounge (355 S. Broadway, Salem, 870-0045, jocelynsrestaurant.com) will be open from noon to 4 p.m. on Thanksgiving Day, by reservation only, serving its regular menu with specials.

Lakehouse Tavern (157 Main St., Hopkinton, 746-1800, lakehousetavern.com) will be open from noon to 6 p.m. on Thanksgiving Day, serving a traditional holiday meal and other specialty options.

Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurant.com) is accepting reservations now for its annual Thanksgiving dinners, which include your choice of an entree (herb-crusted roast sirloin, pork schnitzel, pork Normandy, chicken marsala, baked stuffed jumbo shrimp, maple salmon or vegetarian acorn squash); an appetizer (corn chowder, Swedish meatballs, or a fresh fruit plate with sorbet); a Caesar or garden salad; and a dessert (pumpkin pie, pecan pie, sorbet with berries, bread pudding, cheesecake, chocolate ganache cake, lemon mascarpone cake or chocolate mousse cake). Reservations must be made in advance via phone. Due to limited capacity, there is a 90-minute limit on dining times per party.

Murphy’s Taproom & Carriage House (393 Route 101, Bedford, 488-5975, murphystaproom.com) is taking reservations now for four-course Thanksgiving feasts from 11 a.m. to 6 p.m., which include your choice of soup (butternut bisque or clam chowder) and salad (Caesar or a harvest salad with roasted winter vegetables) plus main course options and sides, like herb-roasted turkey, maple fig baked pit ham, candied baby carrots, garlic whipped potatoes, burnt sage turkey gravy, apple sausage cornbread stuffing and chambord mint cranberry sauce; and desserts, like pumpkin pie or caramelized apple crisp with vanilla ice cream. The full regular dinner menu will also be available on Thanksgiving Day, from 11 a.m. to 6 p.m.

Zachary’s Chop House (4 Cobbetts Pond Road, Windham, 890-5555, zacharyschophouse.com) will be open from 8 to 11 a.m. on Thanksgiving Day for brunch only. Reservations are highly recommended.

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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