Eat Drink Lucky launches in Boston

BOSTON, MA – A local food, drink and lifestyle daily email newsletter called Eat Drink Lucky (EDL) has launched in Boston. Eat Drink Lucky tackles the single most important question of the day that consumers ask: Where to eat, drink & have fun?
The daily email contains three handpicked tips and arrives at 7:00 AM. The recommendations are selected by a seasoned group of food writers and hospitality professionals. The content is broken down into three sections; each day’s Eat covers a dish at a restaurant or a seasonal ingredient or upcoming dinner, each Drink features a beverage ranging from the increasingly popular matcha to juices, cocktails and more, and each Lucky focuses on arts, entertainment and outdoor activities.
The emails take less than a minute to read and the mobile optimized format is designed for today’s fast-paced lifestyle.
In addition to EDL Boston, Eat Drink Lucky covers four other great food cities: Portland, Maine, New York City, Washington, DC and Austin, Texas.
To sign up for the free newsletter visit To share food news, event news, or to learn about advertising opportunities, email


Prova Pizzabar opens in Manhattan

NEW YORK – Donatella Arpaia opens her first upscale, quick service pizzeria, Prova Pizzabar, on the lower concourse at Grand Central Station, teaming up with Italian Master Pizzaolo, Giuseppe Manco. This, she says, is a new kind of pizza, inspired by both Neapolitan and Roman styles. Using the highest water content, longest proofing process and most authentic Italian ingredients, the pizza is said to be “the lightest, most digestible and purely delicious pizza you’ll ever eat.” There are also Arpaia’s acclaimed meatballs and eggplant parmesan made from her family recipe. Visit


The Spirit(s) World – Sake sales growing

Sake sales are growing in the U.S. as Hiro Sake co-founder and CEO Carlos Arana points out. His company’s sales have grown in triple digits every year since 2011 and this year, the beverage is available in nearly 50 percent of all U.S. states as well as in Mexico and Canada.


“We actively support our trade partners by offering in-store sampling for our off-premise national accounts and major local chains and a specialty cocktail program like the Hiro Tokyo Mule served in branded Hiro copper mugs in some of our key accounts. We say kanpai, thank you to all those that have helped us succeed,” he notes.

Hiro is hand crafted Japanese sake using only the finest ingredients at the Brewery Taiyo Shuzo, established in 1635 in the Niigata Prefecture. This Brewery is considered one of the finest craft sake breweries in Japan. In addition to the new Hiro Gold Junmai Daiginjo, Hiro offers Hiro Blue junmai ginjo (15% ABV) and Hiro Red ginjo (15% ABV). Hiro Red and Hiro Blue can be used in a large number of cocktails, standing in for vodka, rum or gin and with only half the alcohol of traditional spirits. Hiro is only 39 calories/ounce, additive- and preservative-free, gluten-free (made with rice), histamine- and allergen-free (no allergic reactions) and has 1/3 the acidity of wine (making it gentler on the stomach).


Hiro Blue and Hiro Red are available in 720ml and 300ml bottles with a suggested retail price of $39.99/$19.99 (Blue) and $29.99/$15.99 (Red). Hiro Sake is in the northeast in CT, MA, NJ, RI and VT.


In addition to the 2016 Double Gold Medal awarded to Hiro Gold at the San Francisco International Wine Competition, Hiro Sake has won additional accolades from that competition including a Double Gold Medal for Hiro Blue (2015) and was named ‘BEST OF NATION’ from Japan, the highest award bestowed.




NYC addresses restaurant labor shortage & more

NEW YORK – This city’s nearly 25,000 restaurants, like many elsewhere across the Northeast, are facing shortages of skilled labor. The city’s Dept. of Small Business Services began addressing this and other issues this Fall with a partnership between the city and around 50 influential members of the restaurant industry, including chefs David Chang of the Momofuku empire and Amanda Cohen of Dirt Candy and Master Sommelier Sabato Sagaria, now chief restaurant officer of the Union Square Hospitality Group, which was recently forced to relocate its flagship, Union Square Cafe, due to a steep rent hike. In support of restaurants, the department plans Stage NYC, a culinary internship program for young adults funded entirely by the city. With council members’ help, executive director Michel Mroue, a veteran of hotel F&B operations, hopes to have this running by March 2017. For details check out www.


Dine with the stars at upcoming dinner in Boston

BOSTON – Coming later this month will be a night of “culinary stars,” a dining event at the Langham Hotel here with a cocktail and tasting reception at 6 p.m. and dinner at 7:30. Guest emcee is Jenny Johnson of NESN’s Dining Playbook.

Chefs involved include Taste All American John Besh, Besh Restaurant Group, New Orleans; Cambridge’s own Ana Sortun, a Beard award winner and chef-restaurateur; and host chef, The Langham’s Mark Sapienza. The reception will also feature tastings from Anna Akunivicz, Myers & Chang, Irene Lei, Mei Mei (Brookline), Peter McKenzie and Susan Regis, Shepard, Michael Scelfo, Alden & Harwich, and Jeremy Sewall, Row 34 (Boston and Portsmouth).

The evening begins with a tasting reception featuring a lineup of Boston’s finest chefs. Then you’ll enjoy a unique four-course seated dinner designed by All-Star John Besh, Local Star Ana Sortun, and Host Chef Mark Sapienza.

For more information on events or local sponsorship in Boston, please contact Nancy Bean at or 617.755.5523. For tickets, go to

The James Beard Foundation is proud to donate a portion of the evening’s proceeds to the James Beard Foundation’s Taste America® Scholarship Fund. From April 1 through May 15, 2017, local culinary students are invited to apply through



A marriage made in a vineyard: wines and movies

Francis Ford Coppola knows movies. He’s also become a successful winemaker and creator of

 The two art forms come together and are honored in his new Director’s Great Movies wines. The labels from artist Laurent Durieux present the film themes – in the case of the initial vintage, The Wonderful Wizard of Oz (1939), King Kong (1933) and Jaws (1975).

The wines are from Coppola’s winemaker, Corey Beck, whose creativity and imagination turn each into a variation on a theme. The Wonderful Wizard of Oz, for example, sent us tripping down the road with Dorothy and her companions, Toto, The Tin Woodman and the Cowardly Lion. Coppola calls it a wine that “will keep you coming back for more.” We have not been avid Merlot fans in the past, but this rich and engaging 2014 version enchanted us.

A Coppola spokesman, Marlow Bruce, director of p.r. and communications, calls the movie business part of Coppola’s wife and recalls that a poster he saw by Durieux initially gave him the idea. “He figured it would be a great thing to put on a Coppola wine label, and it was a natural connection.”

The concept, Bruce observes, is based in the artwork labels and more Director’s wines will be forthcoming, some limited editions and others that will stay. “It’s an evolving project and we’re excited about it. The current Coppola Great Movie wines are duel appellation, so we’re playing with what sources we have and what opportunities we have in the future for grapes from different regions.” Once the winery received licensing from the movie houses, he explains, it was good to go.

Customers are responding favorably to the new line – “wonderfully,” declares Bruce. “People really love the eclectic artwork and the novelty of the wines, as well as the juice in the bottle.”

“I originally met artist Laurent Durieux when he approached me about a Godfather movie poster he had created,” says Coppola. “His posters are not in association with the movies’ advertising campaigns, but are his creative interpretations of the films. I immediately saw the passion in his artwork and thought his posters would transform into great wine labels for my Director’s wines, giving the brand a more vibrant and recognizable movie tie-in,” says Francis Coppola. “I’ve chosen several movies that I think are exceptional. I’m presenting them almost as a recommendation, with the wine being a collector’s item.”

The Wizard of Oz vintage Merlot offers ripe plum and blackberry notes as well as hints of tobacco, chocolate-covered acai berry and spices. It’s 68 percent  Sonoma County and 32 percent Monterey County grapes.

King Kong is a 2014 Cabernet Sauvignon with strong notes of blackberry, an oaky nose and a creamy texture. It’s 73 percent Sonoma County grapes and 32 percent Monterey County. The third wine, Jaws, is a Chardonnay with ripe, tropical fruits – think pineapple and lemon  – and is oaky with good minerality. The grapes are 65 percent Sonoma County and 35 percent Monterey. The three wines range from $21 to $24 SRP.








Tremont 647 names new chef de cuisine

BOSTON – Tremont 647 in the South End has a new chef de cuisine with the promotion of Lacy Tokash, formerly sous chef, Chef-Owner Andy Husbands announces. Former Chef de Cuisine Molly Dwyer moved to Nantucket and Tokash was elevated to her post.

Michael Mina opens first Boston restaurant in Millennium Tower

BOSTON- Michael Mina Restaurant Group, based in San Francisco, opens its Izakaya concept, Pabu, in downtown Boston this month in Millennium Tower.

Portland’s The Honey Paw wins Lamb Jam Masters

PORTLAND, ME – The Honey Paw, which won Boston’s Lamb Jam competition this year, took home the Golden Lamb after winning Lamb Jam Masters, dedicating their $1,000 donation to Share Our Strength’s No Kid Hungry.

Troquet to open new Boston restaurant

BOSTON – Troquet, a fixture in Boston’s Back Bay for many years, serving high quality French and New American cuisine, is said to be opening a second restaurant and seeking a qualified chef de cuisine. Contact them at