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.