Anoush’ella opens 2nd restaurant in Lynnfield

LYNNFIELD, MA –Boston-based Anoush’ella Kitchen owned by Nina and Raffi Festekijian recently opened a second restaurant here in MarketStreet, building upon the success of their initial venture in Boston’s South End.

The name is Armenian and means “May it be Sweet,” reflecting Chef Nina’s belief that food prepared lovingly can awake the palate, enrich the diner’s mind and satisfy the soul.

“The menu,” she declares, “is meant to capture the explosive flavors of Mediterranean street food from my childhood. It’s also the food we raised our now three grown sons on in Winchester  – healthy and delicious.”

Their initial venture which opened in Boston in 2017 won praise and was named “Best Fast Casual Restaurant” in The Improper Bostonian magazine and lauded by The Boston Globe food critic Devra First who described it as what would happen “if two city restaurants, Sofra and sweetgreen had a baby.”

Anoush’ella uses fresh local ingredients including organic and anti-biotic-free meats, and spices come from carefully chosen select providers around the world. Local wines and craft beers complement the cuisine.

Nina and her husband, Raffi, met in Beirut and have been married for two dozen years, using their individual talents, and shared culinary roots to create a unique dining experience.

The new Anoush’ella Kitchen is at 1205 Market St., where the menu is available for delivery from Grubhub, Postmates, Uber Eats and Door Dash. Visit http://www.marketstreetlynnfield.com and http://anushella.com/
 

Pasture-raised Northeast beef products from Walden Meat

NORTH BILLERICA, MA – All of the meats at Walden Meat Products here are raised in New England or New York with no antibiotics, herbicides or pesticides. Check them out, place an order before June 15, and receive uncured Vermont maple bacon free as an introductory offer. Choose high quality meats with no commitment or contract and the ability to skip, change or cancel an order, share items or delivery dates anytime, the company points out. Join by June 15 (chose the “post card” option for how you heard of the company, and receive uncured Vermont bacon for free. Visit http://www.waldenlocalmeat.com  or call 978-631-1135. They’ll deliver 100 percent grass fed and finished beef, pasture raised chicken, pork and lamb as well as wild-caught Atlantic fish directly to  your door.

PHILADELPHIA – Tork, a hygiene brand from Essity, was awarded Best Marketing Strategy from Tissue World this Spring for its Take Back The Lunch Break program. The company’s research shows that while hour-long lunch breaks may be gone, their demise may be negatively impacting employee job satisfaction in U.S. workplaces. Research by the company, a manufacturer of hand towels, toilet paper, napkins and soap, shows that nearly 90 percent of employees view the ability to take a lunch break as critical when seeking new jobs, only 62 percent feel encouraged to take one. That discrepancy, a Gallup study of U.S. employee engagement showed that only a third of American employees are engaged in their jobs and that those taking such breaks daily score higher on a wide range of employee engagement metrics such as job satisfaction, likelihood of continuing to work for the company, and recommending their employer to others. Interestingly enough, 88 percent of North American employers say their employees are encouraged to take regular lunch breaks, showing a large disconnect between them and their workers as only 62 percent of them actually feel encouraged. Don Lewis, president of Professional Hygiene at the company, notes that Tork’s research show getting fresh air, exercise or merely going out to buy lunch can improve how employees feel about their work and their employer. Their hesitancy is attributed to fear of being judged by bosses and coworkers. A Tork survey shows their concerns may be justified, noting that: • 34 percent of bosses consider how often an employee takes a lunch break when evaluating their job performance. • 22 percent of bosses think that employees who take a regular lunch break are less hardworking. • 13 percent of North American workers think their coworkers would judge them negatively if they take a regular lunch break. This June, Tork introduces the third Friday of the month as National Take Bake The Lunch Break Day, seeking to encourage workers to step away from desks and be energized. Visit TorkUSA.com/takebacklunch for the full survey findings.

BOSTON – A new dining option, Blake’s Kitchen + Bar, is now open at 276 Friend St. for breakfast and dinner daily. Owned by Atit Jariwala, it serves a menu of rich flavors and fresh ingredients such as a clambake with chorizo sausage and corn, lobster rolls, and burgers with hot Italian pickles in an English pub style ambience in this city’s West End.

In addition to traditional breakfast offerings such as farm fresh eggs with Applewood smoked bacon or avocado toast, French toast, stone cut oatmeal and local granola and yogurt, it offers lobster benedict with organic eggs, Piantedosi English muffin, and fresh lobster ($18). Rich flavors and fresh ingredients make up the menu items which include burgers with hot Italian pickles, a clambake with chorizo sausage and corn, and lobster Benedict, among other dishes according to the owner, Atit Jarawala.

Besides In addition to five Fazenda coffee offerings, Blake’s serves a Bloody Mary as well as Night Shift Brewing’s Awake Coffee Porter. Visit http://www.blakesboston.com.