Food

Watertown BYOB Program Hits Bump on Road to Approval

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Tuesday night, the full Town Council got its first taste of the bring your own bottle – BYOB – proposal for Watertown, but it will still be some time before the ordinance allowing the program. The proposal was hashed out over three joint meetings of the Rules and Ordinances, Economic Development and Public Safety subcommittees. The BYOB licenses could go to restaurants that do not already have a liquor license, and only establishments featuring full wait service would be eligible. One restaurant in particular, Royal, is anxious to get a license. The recently opened eatery on Main and Lexington streets does not have a liquor license and the owners say that is hurting them.

Food

Find Out Where You Can Botanical Springs’ Birch, Maple Infused Products

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Botanical Springs, a Watertown-based company specializing in maple and birch sap infused products and honey, will be holding a couple of free tastings in the area. On Sunday, July 19, Botanical Springs will be serving free popsicles made with their award-winning infused lemonade at Strip T’s, said co-founder Francesco Capaldi. They will be at the restaurant, located at 93 School St. in Watertown, from 2-4 p.m.

The next week, the company heads to Follow the Honey, 1132 Massachusetts Ave. in Cambridge, with their Evolution Academy mobile classroom.

Food

Subcommittees to Ask Council to Adopt BYOB in Watertown

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The Town Council will consider whether to allow restaurants to offer a “bring your own bottle” option to diners after joint subcommittees voted to recommend a set of rules for BYOB licenses. 

The licenses would be available to restaurants that do not have a liquor license. Also, the Joint Rules & Ordinances, Economic Development, and Public Safety committees recommended that the restaurants must be full service, which means they have a “full wait staff, sit down and eat-in dining services for the vast majority of patrons,” according to the recommended ordinance. A BYOB license could cost $1,000 a year, and would be issued by the town’s Licensing Board. They would to be available to a restaurant which has had a suspended or revoked liquor license. The restaurants must also carry alcohol liability insurance.

Entertainment

Arsenal Project Hosts a Series of Events This Summer, Fall

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The Arsenal Project in Watertown has plenty of activities this summer and into the fall. 

July 8: Mass Audubon Habitat – Summer Life in the Meadows: 10-11:30 a.m. A drop in educational and interactive program for children ages 3-7. More information: http://goo.gl/T0wo86

July 21: The Arsenal Project Drive in Movie – Happy Feet: Movie starts at dusk More information: TheArsenalProject.com

July 28: Watertown Family Network – Summer Fun; Peter Rabbit Edition: 10-11 a.m. A fun music & crafts program for preschool age children. More information: https://goo.gl/6dcXgP

Aug. 18: The Arsenal Project Drive in Movie – Grease: Movie starts at dusk More information: TheArsenalProject.com

Thru Sept. 16: Food Truck Wednesday’s: Every week from 11 a.m.-2 p.m. More information: TheArsenalProject.com

HATCH: Watertown’s free public makerspace!

Food

Watertown Company’s Birch Lemonade Dazzles on Debut

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Watertown-based Botanical Springs got off to a good start with their products featuring birch sap before they even put their products on the market. The company’s birch sap lemonade won first place at a birch sap and syrup conference. 

The company, started in December 2014 by friends and business partners Francesco Capaldi and Mikal McCalmont. They use maple and birch sap which they harvest from trees in Maine. Along with the first place birch lemonade, Botanical Springs got second place in the birch water category at the first International Birch Sap and Syrup Conference held at Paul Smith’s College in New York, and co-sponsored by the Cornell University Cooperative Extension School. The winning lemonade was a mixture of infused birch sap, cucumber, watermelon, fresh wild mint grown in Capaldi’s mother’s garden and local honey.

Around Town

Watertown Resident Competing in Fenway Frank Recipe Competition

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A Watertown man’s recipe for the “Next Fenway Frank” has been chosen as a finalist in a contest where the winner’s creation will be on the menu at Red Sox games the rest of the season. Chelsea-based Kayem, maker of Fenway Franks, hosts a contest every year calling for the “Next Fenway Frank,” in which entrants create an original Fenway Frank recipe. The winner gets their recipe on the menu at Fenway Park for the rest of the season. New for this year, the recipe will also be served at participating 99 Restaurants, according to the announcement from Kayem. Kayem has narrowed down all the entries to five finalists and the public in now voting to pick the winner.

Food

Committee Trying to Iron Out Details to Allow BYOB in Watertown

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Watertown restaurants may be allowed to have bring-your-own alcohol, but first the details must be settled by a joint group of Town Council subcommittees. At a joint meeting of the Rules & Ordinances, Public Safety, and Planning subcommittees on Thursday, steps were taken toward crafting the new ordinance which would allow BYOB. The town has a limited number of liquor licenses – 34 – and it has requested 15 more from the state through a special home rule petition to the State Legislature. Some of these licenses have been earmarked for approved projects, and others have been limited to the business districts in town. Those restaurants falling outside those areas cannot apply for one of the new licenses.

Food

National Magazine Includes Watertown Chef as One of Its Best New Chefs

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A national food magazine has discovered what fans of Watertown’s Strip T’s restaurant have known for many years – the talent of chef Tim Maslow. The chef behind the new Strip T’s, 93 School St. in Watertown, and Ribelle in Brookline was named one of Food & Wine magazine’s Best New Chefs of 2015. Maslow trained at the French Culinary Institute in New York City and worked with celebrity chef David Chan at Momofuku Noodle Bar and Momofuku Ssäm Bar, also in the Big Apple. He got his start in the restaurant business, however, working in his father Paul’s sandwich shop.