Is Napa East Wine Shop in Nashua Nh Open Again

2012 Hot New Restaurants

With a recovering economy, it is hard to convince ebullient restaurateurs and top chefs to stand downward. In that location is just too much passion in this industry.

Opening a new restaurant, designing an intriguing interior, sourcing local foods and making a mark on the dining scene is manifest destiny for the truly inspired.

This past year empty spaces were built out, shuttered restaurants found new owners and a new life, while former warehouses and industrial interiors at present glow with candlelight. It's a brave new world for those with the primal to success.

Congratulations and good luck to all of this year's Hot New Restaurants.

Bon appetit!

*More restaurant news: After the principal featured restaurants y'all'll find more news from New Hampshire's culinary scene including more new openings, places that take closed their doors, dessert spots, management changes and much more.

STAGES AT I WASHINGTON, Dover

Chef Evan Hennessy is offering performance cuisine. His new dining room in Dover is function chef showcase and office extraordinary popular-up dining. Running his catering service, Flavor Concepts, is but about a full-time job, and offering i dining experience a calendar month rounds out his schedule nicely. The kitchen here opens to a six-seat bar where guests can sentinel the show and ask the chefs about what they are doing, which. could be a puzzle. Hennessy has a state-of-the-art kitchen consummate with induction burners for instant heat, chamber cryo-vac and thermal immersion circulator for sous-vide slow cooking, liquid nitrogen tanks and he's into molecular gastronomy — so don't expect irksome reruns. A minor dining area hosts another 24 guests for each pre-defined prix-fixe repast. Each month the focus and menu changes completely. In September in that location was a local brewers' dinner served with locally sourced foods plated with coriander soil, hand-rolled couscous and wheat froth. Coming on Nov. 17 is "Casablanca, Dinner and a Picture show" — an ode to the film released 70 years ago with a Moroccan-inspired menu paired with Prohibition-style cocktails. You must remember this … brand a reservation in advance.

Check it out:
Stages at Ane Washington
One Washington St., Dover
(603) 842-4077
stages-dining.com
Bank check website for schedule

Pictured: Orient Limited eggplant, whipped caraway dear, Strawbery Banke herbs and flowers, wheat froth, coriander soil and craven liver mousse.

THE TUCKAWAY TAVERN, Raymond

Like your burgers grilled with fresh-footing beef? No problem at The Tuckaway Tavern, which is attached directly to their store operation, a abattoir and specialty market. The market offers fresh house-made sausages, burger basis several times a solar day and any cut of meat you tin think of. Over in the Tavern, find these same items grilled to perfection and stacked on a bun or baked in the oven for Texas meatloaf or BBQ baby back ribs. It's truly a meat-lovers paradise. Thinking smaller, there is a cozy dining space attached to the deli for pre-fabricated dinners, salads and quick sandwiches.

Check it out:
The Tuckaway Tavern and Shambles
58 Rte. 27, Raymond
(603) 244-2431
thetuckaway.com
Open daily for dinner at 4 p.1000.
Butchery and Market, daily, ten a.thousand. to vii p.yard.

Pictured: Sausage Trio wth cheeses, peppers and grilled bread.

POPPER'S, Newmarket

"Oink" is the countersign to localvore dining at John "Popper" Medlin's new eating place and bar in the mills in Newmarket on a downtown main street that whatever now-mainstream hippie would appreciate. The converted manufacturing plant space features alpine windows and high-height seating, booths and a long, fully stocked bar. Deli cases filled with Medlin's sausages and charcuterie created in his Dover mill kitchen are available for take-out too. The card changes frequently with interesting local poly peptide options including the trio of goat shown below. Medlin is proud of his "tail to snout" philosophy, where humanely raised animals are fully used, from the liver for foie gras to duck peel for cracklins to the offal mix for the pâté of the day. Don't think about it too much … information technology'southward really bully tasting food.

Check information technology out:
Popper's at the Mill
55 Main St., Newmarket
(603) 292-0110
poppersatthemill.com
Dejeuner, Tuesday to Sun
Dinner, Th to Sabbatum
Breakfast/Brunch on Sunday until 5 p.m.

Pictured: Trio of Goat with goat Confit, caprine animal pâté and goat charcuterie, all fabricated in-house from locally raised stock.

NAPA EAST, Nashua

Owner Jo Mahoney took over a large warehouse in an industrial park and invited lighting and interior designers Melissa and Brian Zagorites of Arclight fame to transform a dreary space into a dramatic 1. They succeeded. Luscious fabrics cover bar stools and inviting banquette seating. Colorful uplighting fills the xx-foot walls with life. Over-sized columns add together drama. The long bar invites you to sit down and maybe just gustatory modality wines with a cheese or charcuterie plate. With pours as small as two ounces there is a lot to explore. Maybe you don't have to travel to the real Napa —y'all can discover it in a glass here. Sommelier Christopher Riendeau is on hand to offer suggestions for wine pairings. Y'all might demand help —at that place are more than 100 wines available past the glass through a land-of-the-fine art cuvinet arrangement. Notice more than a drinking glass full of wine education here. The divide wine shop offers tastings and wine dinners are held in a beautiful back room. Spotlighted now is Bill Lee'south 2008 Spaceman Cherry Alloy. Requite it a gustatory modality to run across if it is a hit or a miss. Dining ranges from small plates of spice-rubbed duck chest to Kobe beef sliders to veal salary wrapped veal loin. Or keep it unproblematic with hand-stretched pizza or move on to a main plate like the paella shown above. Executive Chef Jeff Sesar spent the last 25 years in Napa, so the virtual visit is non such a stretch.

Bank check it out:
Napa Due east Wine Lounge & Store
12 Potato Dr., Nashua
(603) 595-9463
napaeast.com
Lunch and dinner, Mon through Sat

Pictured: Portuguese Paella with saffron infused arborio rice, scallops, shrimp, clams, mussels, chicken and linguica.

NEVILLE PEREIRA'Due south SIZZLE, MOLLY'Southward, AND DIVOTS

Chef/owner Nevillie Pereira has opened three new eateries this yr. He has blended the menus from his 2 Hanover Street restaurants, Ignite and Hooked, and brought them to the new Sizzle Bistro at the Executive Health & Fitness Club near the airdrome in Manchester. If that is non enough, he also opened Molly's in New Boston with co-owners Carol Sheehan (Ruby Arrow Diner) and Lou Vaine, who is running the New Boston eatery. The former Kiki's is a beautiful and historic infinite and the menu is a collaboration of all three principles. The trio is also involved in Divots at the River at the Intervale Country Club. The space boasts a cute deck on the Merrimack River in season and banquet space.

Check information technology out:
Sizzle Bistro
i Highlander Fashion, Manchester
at the Executive Health & Sports Order
sizzlebistro.com
(603) 232-3344
Dejeuner and dinner Mon through Sabbatum
Sun until 6 p.m.

Molly's Tavern and Eatery
35 Mont Vernon Rd. (Rte. 13), New Boston
(603) 487-1362
mollysnh.com
Dinner Daily, lunch Saturday and Sun

Divots on the River
1491 Front St. (Intervale Country Order)
Manchester
divotsontheriver.com
(603) 232-0665
Open for lunch Monday through Wednesday
Lunch and dinner, Thursday through Saturday
Lunch and dinner, Lord's day (brunch, 9 a.thou. to 2 p.m.)

Pictured: Neville's famous calamari is now avilable at Ignite, Molly'south and Sizzle – each location has a slightly dissimilar twist.

BANTAM GRILL, Peterborough

Harris Weldon, the chef/owner of Pearl, has opened some other property previously owned by Peterborough restaurateur Dave Chichane. The former Cantine space is now transformed for a quieter dining with an upscale feel. Chef Weldon and his Runted Grill chef, Bryan Keating, will be focusing on simple but elegant dishes with honest flavors. Weldon was sous chef at Spiaggia in Chicago on Michigan Avenue during their ascension to fame with James Beard awards and visits from then-Senator Obama, so expect the flavor twist to be Italian. All pastas volition be house-made daily, from the truffle ricotta cavatelli to the butternut squash cappellacci with fried sage. Weldon will be creating from his wheelhouse here, inspired by his classical training at the Culinary Found of America. He admits to a bit of drift over at Pearl, where the sticky rice is now made from Arborio rice instead of Asian short grain. Hither, the drift volition exist a steady course to approachable fine dining.

Check it out:
Bantam Grill
1 Jaffrey Rd. (Rte. 202), Suite 4, Peterborough
(603) 924-6633
runted-peterborough.com
Dinner nightly

Pictured: Cod Aqua Pazza oven-roasted cod with a spicy white wine broth, orzo, thyme and baby greens.

SURF SUSHI, Portsmouth

This summer the Surf Seafood brand was extended in Portsmouth with Surf Sushi in the aforementioned building on Bow Street. Great views of the harbor are visible from just about whatsoever seat in the house. The bar is mind-bending with translucent blue glass "trees" that bring in the sparkle of the harbor below. Offerings are simple Asian-inspired sashimi, nigiri and maki rolls to complement the creative and refreshing martini list. Merely a slap-up combo when you aren't looking for a rich meal.

Check it out:
Surf Sushi Bar
99 Bow St., Portsmouth
(603) 501-0681
surfseafood.com/portsmouth
Dinner nightly

Pictured: Tempura Shrimp Roll with avocado, scallion, pea sprouts, cavi-art and sesame with sweet tamari drizzle.

11ELEVEN, Manchester

What happens when you combine the passion of a newly-christened chef and a mid-life career change with the talents and experience of a popular chef? Ane can hope for great things, but the team will be tested in the minor kitchen at the former Richard's Bistro and also former 36 Delux. At age 42, Chef Jeff Dudley graduated from the Cordon Bleu and meanwhile asked Chef Joe Drift of the well-regarded Saffron Bistro in Nashua to lend him his time and talent to get the ship on the right course. Hopefully the duo will be dynamic. 11eleven will open up in mid-October.

Check it out:
11Eleven
36 Lowell St., Manchester
(603) 218-3353
11elevenbistro.com
Dinner Tuesday through Saturday

MARTINGALE WHARF, Portsmouth

Martingale Wharf restaurant is a beautiful space for dining with large windows and a huge deck just above h2o level in Portsmouth harbor. You tin can almost touch the line-fishing vessels as they pass by. Chef Matt Provencher has taken the helm and brought in the all-time staff to support the vision of the ultimate dining experience on the Seacoast. The deck has its own casual carte and the season is extended with heaters and firepits. The dining room proper offers interesting salads including Piscataqua Wedge ($11), nicely caramelized scallops fresh from day boats and a 48-hour braised short rib ($27) served medium rare because of low-temp sous-vide cooking.

Check it out:
Martingale Wharf
99 Bow St., Portsmouth
(603) 431-0901
martingalewharf.com
Lunch and dinner daily

Pictured: Piscataqua Wedge with Maytag blueish cheese dressing, candied bacon, infant tomatoes and marinated reddish onion.

DEMETERS STEAKHOUSE, Portsmouth

It's difficult to believe this steakhouse infinite was once a car dealership. The directly lines of the structure have given the room a modern experience, but the use of rich woods and segmented dining spaces gives it cozy comfort. Chef Morrgan Machado uses Brandt prime number beef from Colorado, raised sustainably and known for its excellence flavour. Yes, the prices are high ($38 to $49 for beefiness dishes), but the quality of the beefiness and the trim justify information technology. Prime number natural beef is difficult to find outside of a skilful steakhouse. The grill menu offers starters and sandwiches including an 8-ounce prime number beef burger for $14. Free range craven ($28) and fresh seafood are likewise offered ($30 to $32). Machado has washed his research to brand certain the dining feel is perfect, from the bread basket with a flavorful French baguette to the over-the-peak house-broiled desserts. Hello, I can hear that chocolate cake calling again.

Check information technology out:
Demeters Steakhouse
3612 Lafayette Rd., Portsmouth
(603) 766-0001
demeterssteakhouse.com
Dinner nightly

Pictured: Beefiness carpaccio.

HUNGARY BUFFALO, Loudon

James Kersch likes his nutrient to be healthy. Equally the possessor of the Salubrious Buffalo in Chichester he recently opened the Hungry Buffalo in Loudon, serving buffalo and other game meats known to take lower fat and hence less heart-clogging cholesterol. (He claims his ain cholesterol numbers take dropped significantly.) The menu is well-stocked with exotic game meats —everything from alligator to elk to wild boar. Specials may include kangaroo, rabbit or ostrich. These lower-fatty-content proteins, particularly buffalo (sourced from Due south Dakota), accept to be cooked right and Kersch says that means depression and tiresome. Basically, he braises the meats in a roaster that is sealed very tight. Meatballs are not beefiness but Misty Knoll chicken, and even the BBQ sauces are sugar-free. What beef he offers comes from the grass-fed Scottish Highlander beef at Miles-Smith Farm simply downward the road. Other health-inspired carte du jour items include gluten-gratis and no-sugar desserts. Don't bother to dress up. The restaurant has a very coincidental atmosphere … think newspaper placemats imprinted with septic tank advertising. Kersch hopes to welcome families with his reasonable prices and home-cooked healthy fare.

Check it out:
The Hungry Buffalo
58 Rte. 129, Loudon
(603) 798-3737
hungrybuffalo.net
Lunch and dinner daily

Pictured: Memphis-style BBQ buffalo brisket Reuben with sauerkraut and Thousand Island dressing.

LOCAL EATERY, Laconia

Chef Kevin Halligan, owner of the Laconia Village Bakery, is dorsum on his game with the Local Eatery in the former Black Cat Café location in Laconia'due south charming train station. Stepping up to the plate with a locally inspired carte, everything is made from scratch and a bit of local soul. The menu will modify frequently to reflect the seasons so considering past entrées, like seared diver scallops with crispy pork abdomen and salary-parsley salad, tostados made with local dried and milled ruddy corn, hamburgers and tiny meatloaves wrapped in bacon, Laconians could be in for a treat. For his lobster ravioli, Halligan purchases the local lobster out of Portsmouth to support local fishermen. Consider dessert here —afterwards all, the chef has a strong bakery background. The dining room only holds 32 guests, then reservations are strongly suggested. The Local Eating place has since been certified local by the New Hampshire Farm to Restaurant Connection.

Check it out:
Local Eatery
21 Veterans Sq., Laconia
(603) 527-8007
laconialocaleatery.com
Dinner Tuesday through Saturday

Pictured: Local burger with cheddar, frieg egg, lettuce and tomato plant on a brioche bun and fries.

WebExtra: More Restaurant News

Restaurants have airtight and opened throughout the land. Chefs have moved to other venues and new concepts are being tried. Hither is the scoop for restaurant news that took identify in the last 12 months. Go along upwards to appointment on changes in the scene by subscribing to the e-mail news letter Cuisine E-Fizz sent out monthly.

Seacoast News

The new Thirsty Moose Tap House at 21 Congress St. in Portsmouth is offer 116 beers on tap. The onetime Dirty River and Foobar space has been refreshed with new paint. Several large screen TVs are in place for the coming football season. Entertainment is planned for the downstairs lounge.

Fleet Street in Portsmouth will have a new gelato shop with the opening of Dolce Freddo Gelato with other locations in Newburyport and Methuen. More yogurt news, Orangish Leaf Frozen Yogurt is open at 218 State St. offering self-serve yogurt with sixteen tap flavors. The national concatenation has more than than 200 other outlets across the country.

Bodhi Thai Bistro opened in the former Sakurabana space at twoscore Pleasant St. in Portsmouth.

The Yankee Fisherman's Cooperative has opened a retail store in Seabrook beyond from the docks. The outlet sells the catches of the twenty-four hours that were brought in directly from the fisherman that morning.

Jay McSharry airtight 106 Kitchen and Bar in Portsmouth and opened Moxy with chef/partner Matt Louis in the aforementioned location. Louis was formerly at the Wentworth By the Bounding main Hotel and was office of the team from the French Laundry that came to NYC with Keller to open Per Se.

New in Hampton, The Community Oven offers flatbread pizzas, craven wings and chicken and beef kabobs. They have 16 beers on tap including Blueish Lobster Mash, a new brewery next door. Find them on Facebook.

Bai Cha Thai is a new Thai restaurant at 442 Lafayette Rd. in Hampton. (603) 929-1110

Chef Ron Boucher has opened Savory Foursquare Bistro at his culinary school in Hampton. The eating place is open Wed through Saturday from 4:xxx p.one thousand. to x p.m. and on Sunday for Brunch, x a.m. to three p.m. Menu is fine dining with a French influence. Call (603) 926-2202 or electronic mail info@chezboucher.com for reservations.

Locals Eatery & Pub has opened in North Hampton at 215 Lafayette Rd. in the onetime Wings Your Manner space.

The Drift Abroad Restaurant in N Hampton has airtight. Other shuttered restaurants include 36 Delux in Manchester (at present under new ownership equally 11Eleven. See story above for more information abou this new restaurant). Fresh Local in Newington has ceased operation.

Street's Bier Garten opened this summer in the parking lot across from the Rosa (closed) in Portsmouth. In the same building, which was a onetime gas station, is Roly's English Fudge serving some of the best gelato and sorbetto around.

Portsmouth Book and Bar, a new bookstore, café and vino bar is opening in October serving small-scale plates, local arts and crafts beers and great wines. They are located in the historic Customs house on Pleasant Street.

The Chef'south Table, formerly on State Street in Portsmouth, has moved to 19 Hanson St. in Rochester.

Bluish Moon Evolution in Exeter (8 Clifford St.) was certified local by the New Hampshire Farm to Eatery Connectedness.

Manchester News

The British Beer Company opened in Manchester in June. Yous can find live music Thursday, Fri and Saturday evenings. The Massachusetts chain specializes in pub food and beer from the United kingdom. They also offer popular U.s. beers and a selection from local microbreweries. 1071 Due south. Willow St.

Two new bakeries opened on Elm Street in Manchester. Baked Cafe specializes in sweets, lunch service and volition exist open evenings serving alcohol, while Finesse Pastries (968 Elm St.) offers French pastries, tarts and breads. An Italian Bakery is too planning to open on Elm. Meanwhile, Sugariness Retreat at ninety Dow Street has airtight. That space was taken over by Dyn Inc. as a cafe for employees but with Chef Kevin Donahue (formerly of XO) at the helm.

Congratulations to Amy Labelle of Labelle Winery in Amherst for taking meridian honors for their Three KIngs fruit wine at the Big E. 6 of their other wines came habitation equally winners, too. Their new winery edifice on Rte. 101 in Amherst is expected to be open very soon (End of October).

The Fresh Market, a national loftier-end grocery chain, is open on Due south River Road in Bedford most Marshalls. You have to dear the classical music background while yous fondle the tomatoes.

Cotton fiber is the fifth restaurant to achieve certified local status from the NH Subcontract to Eating house Connection.

Villagio Ristorante has opened at 677 Hooksett Rd. in Manchester offering authentic Italian dishes, including house-made pastas. (603) 627-2424

Two fine dining restaurants in Manchester take shuttered their doors. Eden Restaurant and Lounge, which had recently moved to Brown Artery, and Z Food and Beverage on Elm Street both closed.

BLM Catering in Manchester has airtight. Possessor Brad Lichter is moving back the Washington, D.C., surface area to be near family.

The Sugar Mommy, Jenny Cheifetz, is selling fresh-made cupcakes, cookies and other sweets from her customized van. Gone Baking is usually on Commercial Street near the Manufacturing plant Woman statue (near 123 Commercial St.) during lunch hours. Detect her locations and offerings of the day on Facebook.

Shorty's Grill made an appearance in an one-time Shorty Mexican Grill spot in Bedford. Just recently the format was changed dorsum to Shorty's Mexican Grill.

Richard Tango Lowry fulfilled a dream and opened his own chocolate shop, Dancing King of beasts Chocolates, on Elm Street in Manchester.

Milltown Market on Elm Street opened by Jane Beaulieu closed recently. Jane's daughter Amber Grogan closed Jewell and the Beanstalk to work with Josh Enright at Seed to Stalk Cafe located in Bedford Farms. That cafe also closed and Enright was concluding seen in the kitchen at Commonwealth on Elm Street.

Manchester local Alex Lambroulis opened the Gyro Spot (1073 Elm St.) featuring traditional pork and chicken Greek gyros, plus other Greek favorites based on his family's recipes. Likewise serving beer. Open up Monday-Thursday 11 a.grand.-8 p.m. and until 2 a.m. Friday and Saturday.

Masa Japanese Steakhouse opened at 1704 Due south. Willow Street offering sushi and hibachi tables.

Southern NH News

Tuscan Kitchen in Salem has opened Tuscan Marketplace, offering pre-made gourmet-to-go selections, imported cheeses and more. The gelato is reason plenty to visit this artisanal food market. Discover a butcher shop, full baker with Italian breads and pastries and more. In improver there is a buffet to enjoy other foods from the kitchen.

The Chatterbox Cafe in Windham is open evenings with a tapas and cocktail menu.

Nashua Expanse

The Cozy Tea Cart has moved from a residential neighborhood to 104A Route thirteen, Brookline. They are serving tea and pastries.

YoshiMaMa opened in a strip mall off of Amherst St. this by spring offering sushi and Japanese entrees.

O'Brien's and McKenzie's Retaurant and Bar opened on Main Street in Downtown Nashua. The latter serves Scottish food and has entertainment several nights a calendar week.

Gabi'southward Smoke Shack is open at Nashua Harley Davidson, on the corner of Route 101A and Continental Boulevard from 11 a.yard.-three p.m. daily, and on Tuesdays and Thursday evenings when the motorbike store is open afterward and property Th nighttime rides. Owner Anthony Martino is originally from Houston, Tex., and is a regular at the Rock'northward Ribfest, held annually in Merrimack.

Turkish restaurant in Hudson, Mavi Bistro, airtight its doors terminal month.

Burtons Grill, a pocket-sized chain based mostly in Mass., opened at the Pheasant Lane Mall in Nashua. Serving gimmicky American dishes.

Brookstone Grill in Derry at the golf game course closed restaurant operations. Well before the closure caput chef David Smith went on to piece of work at 900 Degrees. He was recently spotted in the kitchen at the Mutual Man restaurant in Windham. Chef Kevin Riley had taken over from Smith at Brookstone, but has gone on to the executive chef position at Bonta in Northward Hampton.

MT'southward Local Kitchen and Vino Bar (212 Primary St., Nashua) has been certified local by the NH Farm to Restaurant Connection.

Hold and North

Margarita Grill in Glen also achieved certified local status from the NH Farm to Restaurant Connectedness.

Congratulations to David Eyler of Miller's Café and Baker in Littleton for existence put on the map for best sandwiches in 50 states by Nutrient Network Mag. (Gee, I wonder who nominated him.) His winning sandwich combines tandoori bread and Yankee pot roast, raw onions, fresh green apples and a bit of horseradish.

Terra on Primary in Bethlehem airtight in Nov and reopened shortly later on as Root with the aforementioned chef, Rich Larcam and the same locally sourced theme.

The Inn on Primary in Wolfeboro (formerly the Lakeview Inn) is welcoming the public as a bed and breakfast and a new chophouse, offering fare featuring fresh ingredients from local farms and purveyors. The property includes an outcome venue in the renovated barn with seating for upwards to 250 guests.

Western NH

3 Guys Basement Barbecue opened in Hanover (5 South Main St.) serving American barbecue that's smoked using their own dry out rub method. The sauces, including house-made ketchup, are all fabricated onsite to various degrees of hotness. Ingredients are sourced locally whenever possible. Also featuring a full bar, sandwich bill of fare and interesting starters such as grits and poutine. Open up until one a.m. Mon-Saturday and until 12 a.thousand. Dominicus.

The Comeback of Frozen Yogurt

Yogurt seems to be having a large improvement with the Pinkberry success. New franchise yogurt store Yogurt in Love is opening in downtown Nashua in the erstwhile Cookies Past Design location at 142 Main St. A TCBY is opening in Bedford at 5 Kilton Rd. (Remember them from the '80s?) Orange Foliage Frozen Yogurt is open at 218 State St. in Portsmouth offering self-serve yogurt with sixteen tap flavors.

Let Them Consume Cupcakes

New cupcakeries continued to open throughout 2012, including the Cupcake Conspiracy in Merrimack, Cupcakes 101 in Bedford and Lovin' Cupcakes and Cannolies in Nashua. Swan'south Chocolates in Merrimack added a line of intriguing cupcakes. 1 of the first, Shabby Chic in Windham, just changed their name to SophistiCakes. Others include NH Cupcakes in Manchester for delivery only.

WebExtra: More Photos

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Source: https://www.nhmagazine.com/2012-hot-new-restaurants/