As I was looking for some Irish fare, I was delighted to know that was indeed all they were serving that weekend. I ordered the corned beef and cabbage, and to go with it, a Jameson Redbreast. Some of you may be scratching your head, wondering why I didn’t order a Jameson. Everyone orders a Jameson for St. Patrick’s Day – this is the issue. I’m a fan of offbeat experiences. If I can try something different, no matter the outcome, I figure I’m all the better for it. Besides, Jameson and I have a storied history, and I’d be seeing my good friend the next night anyway. In addition, Redbreast doesn’t fall too far from the tree as it’s manufactured by the same company who put out the Irish greats like Powers, Paddy, and Jameson – Irish Distillers.

I ordered my glass of Redbreast 12-Year whisky neat and waited for my food to arrive. The aroma of the whisky was strikingly similar to that of various other Irish whiskies I’ve sampled – full of oak and salt, with flavor to match. On the first taste it was very plain, but after allowing the whisky to air out for a bit, it opened up with nuances of vanilla and spice. The 80-proof burn that this whisky produces as it goes down the gullet is a fierce one, but not one that can’t be fended off. Just be sure to sip slow and and purposefully. This is a spirit you have to drink like you mean it.

You can have the golden honey glow of Redbreast for typically less than fifty dollars. For the kind of quality you’re getting, I’d say it’s worth it. For folks looking to sample it without going all-in, check out your local Irish pub. They’re certain to have a few drams of it laying around somewhere.

Wine Category:

Michael and I dined at one of our favorite local restaurants tonight. It’s one of those places that never fails to deliver on the quality of food and service. One thing that we particularly enjoy about the restaurant is how the manager/Sommelier always mixes the menu up with new wines. Tonight, he introduced us to the Chalone Pinot Noir. It never ceases to amaze me how a $13 bottle of wine is sold for $28 in a restaurant. In any other business, we’d call that straight up theft.

Appearance: The wine was clear and radiant.

Color: The lighting wasn’t that great (we were at a cozy romantic restaurant after all), but it appeared to have a ruby red color.

Aroma: At first, I detected ripe black cherries and raspberries. Next, I picked up a little rose and a hint of earthy spice. The Sommelier said the spice was the slight tinge of tobacco. The wine had a welcoming aroma; it promised to be an enjoyable wine.

Flavor: I fell in love with this Pinot Noir after my first sip. It was a light-bodied wine that opened with the juicy red raspberry promised in the bouquet. The middle was soft and silky with just the right amount of spice. The smooth finish left my mouth craving more of the wine’s juicy goodness.

Pairs Well With: Pinot Noir is such a lovely wine for dinners out. It paired beautifully with the cup of sweet fresh lobster bisque we had for an appetizer and it was incredibly delicious with our entrees, grilled beef tenderloin topped with Gorgonzola cheese and a port wine reduction sauce.

Overall Rating: I could easily drink this wine on a daily basis. And for that price, it would be hard not to do so.

Wine Category:

Last Saturday night Michael and I met some friends for dinner at a local restaurant, The Chef and the Gardener. After we perused the wine menu, we opted on the Angeline Pinot Noir for three of reasons. First, it’s a California Pinot that uses sourced grapes from two of California’s best areas for Pinot Noir – Santa Barbara and Sonoma counties; second, it was a 2010 (a Pinot Noir vintage we haven’t had yet); and finally, we knew that no matter what we decided to order, Pinot Noir is an incredibly versatile wine that pairs well with anything.

Appearance: The wine was brilliant and clear.

Color: The 2010 Angeline Pinot Noir was a dark brick red color.

Aroma: The wine opened up with the powerful aroma of black cherry and the subtle hint of ripe strawberries. Next, I detected a pleasant smoky spice.

Flavor: This was a medium-bodied wine that had a smooth and silky mouth-feel. First on the palate was a bit of the red fruit promised in the aroma. The fruit flavor lasted just long enough to get the point across that I was drinking a Pinot Noir before it slowly dissolved into a pleasant, earthy spice finish. The finish lingered slightly with just a tinge of heat before it finally faded. This is a shockingly well-rounded wine for the vintage.

Pairs Well With: The 2010 Angeline Pinot Noir was a perfect accompaniment to the entire meal. We started enjoying the wine during each of our appetizer courses (clam chowder and grilled pear salad) and our chicken entrees.

Additional Comments: The producer noted that the 2010 harvest was unusual – it was a long, cold season that placed them about four weeks behind schedule, which unexpectedly produced a sensational harvest of grapes.

Overall Rating: Daily. At the price point, this is a new favorite.

I’ve been to this place on numerous occasions – the wait staff is friendly and the bartenders are knowledgeable about their craft. Truth be told, I always feel like an amateur when I venture into the tequileria – they really know their shtick! It’s reassuring, though, because I know that I have never once been steered in the wrong direction.

Why, it was in this very restaurant that I skeptically discovered what is, in my opinion, the tastiest and most cost-effective shooting tequila I’ve yet to sample. I present to you, Milagro Silver.

Produced (once again) by the folks at William Grant & Sons, Milagro is crafted by a company that has a handle on how to make quality booze. From Scotch, to gin, to vodka and beyond, these guys have a propensity for doing it up right. I actually am in fear of the day that I sample a product of theirs that I find distasteful – it will truly be a sad day.

Aaannnnyway…. Milagro Silver comes in a cool looking bottle, which is important when you’re trying to get a foothold in a market dominated by tequilas that appear on highly acclaimed shows such as The Jersey Shore. This tequila isn’t all looks, however. 100% from agave, Milagro doesn’t mess around in the taste department. Its bold and full agave taste is melded exquisitely with the taste of lemon peel, and includes a spicy finish. And unlike many tequilas, Milagro smells as sweet as it tastes, without the astringent odor that comes along with many cheaper brands.

Whether you’re looking to mix it up in a margarita, shoot it straight, or add some lime and sip away, this is one of the most versatile and well-rounded tequilas I’ve had the pleasure of tasting. Not only is this spirit easy on the palate, however, it’s also easy on the wallet. For roughly 20 bucks per 750ml, you can’t go wrong with this one.

I don’t always drink tequila, but when I do, I make sure it’s something I won’t regret the next morning.

I urge you to do the same.

Some beers taste better on someone else’s tab, even if that tab happens to be gift certificates to a fancy restaurant you wouldn’t otherwise patronize.  On such an occasion, we happened to be drawn toward Riddles Tavern which is located within Buckley’s Great Steaks.  I like other brews by Fuller’s and didn’t have a chance to give this a shot when it was released some months back; noticing it on the menu, I opted for a bottle and got to keep it afterward.  This was number 114,291 of 125,000.

The interesting thing about this brew is the mixture of hops and barley used: Tipple malted barley with Goldings and Fuggles hops combined with the process of  “dry hopping” produce a unique flavor.  As the waitress poured out the brew, I noted that it had a striking red tint.  The aroma even suggested a strong red ale was afoot, and I was more than happy to snoop around a bit.  It wasn’t as bitter as I expected it to be, which was a nice surprise; yet clocking in at 8.5%, it was a bit strong, which is why I ordered a 22-ounce pork chop.

There was plenty of bite to this beer, though, and that made me want to drink more.  I liked the dry aftertaste and found that over the course of the evening, it fared very well at room temperature.  I guess the only complaint I might have had, and I find this happens a lot with stronger ales, is that the beer almost takes on a syrup-like consistency as you finish your pint.  This can be an indication to me that I need to drink faster, though I like to think I’m trying to enjoy the beer someone crafted.

You can look around, yet I have a feeling that you won’t find this beer out on shelves anymore.  That doesn’t mean you can’t keep your eyes open just in case.  I would suggest grabbing a box and drinking it that night or letting it age with the best of them.

I decided that because I was at a sushi place that it would be apropos to order something with Japanese flair. The night wasn’t as cold as the nights prior, so I opted for something cool and refreshing. A saketini would do just the trick.

A saketini is really any kind of drink you can come up with that involves sake and a cocktail glass. Sake, of course, being that benevolent rice spirit from Japan which is typically served hot, although being served cold is not unheard of – especially when used in a martini. A traditional saketini recipe calls for 2 and a half ounces of gin, with a quarter of an ounce of sake, along with an olive for garnish. I think this is stupid.

What’s the purpose of making a saketini if all you’re going to be tasting is gin? Thankfully, Hokka Hokka got it right. They blended roughly one and a half ounces each of vodka and sake and garnished it with a cucumber. I must say, this was one fantastic drink. I wonder, though, if you’re going to garnish it with a cucumber, wouldn’t it be more appropriate to be crafting the drink with a little Hendrick’s gin? No matter. It was fantastic as it was.

Don’t be afraid to get your feet wet on this one, by the way. There are many brands of sake to choose from, and many of them are very affordable. Two of the most popular in the United States are Gekkeikan and Hakutsuru respectively. Have a look around at your local mart and ask for advice. Typically you’ll find an employee who can impart on you his sake wisdom. Just don’t go calling him sensei – that would be weird.

Wine Category:

Last Saturday night Michael and I enjoyed a sinfully delicious dining experience at The Melting Pot. We decided took the plunge and ordered the “Big Night Out” four course extravaganza that includes a cheese fondue course, a salad course, a meat course with steak, chicken, shrimp and lobster, and a chocolate fondue course. Since we were eating such a wide variety of items, we wanted a wine that paired well with such a diverse offering. Naturally, we agreed on a Pinot Noir since it’s a versatile wine that compliments just about anything, including chicken, beef, fish, and seafood.

Michael and I were a little disappointed in The Melting Pot’s Pinot Noir offerings – they had few to choose from and the ones had listed were less than exceptional. We had just about given up when we came across a Pinot Noir from Cloudline Cellars in Willamette Valley in Oregon. Since we really enjoyed another Pinot Noir from that region (Illahe), we decided to give Cloudline a chance.

Appearance: The wine is dark and brilliant.

Color: The wine is a deep ruby red color – exactly what you would expect from a Pinot Noir.

Aroma: It was easy to pick up the scent of red fruit and ripened red cherries. Next, I detected a hint of oak, but it wasn’t too predominant in the bouquet.

Flavor: The Cloudline Pinot Noir absolutely delivered on flavor. It’s a fruit forward wine that dissolves nicely into a playful oak finish. On the palate, the Cloudline is soft and round, with gentle tannins that lead into a nice finish that lingers. This is an extremely well balanced wine that is ready to drink now and will cellar nicely.

Additional Comments: Cloudline Cellars sources its grapes from several vineyards throughout the Willamette Valley.

Overall Rating: Daily. I loved this wine.

At any rate, our destination was The Grill at Harryman House, an upscale restaurant in northern Reisterstown, Maryland, just after Reisterstown Road becomes Main Street. The place was elegant, with a classy bar area and pleasantly decorated dining areas. A fireplace sat at one end of the room, but sadly it was not lit. There were wine bottles literally filling the alcoves and shelves built into the walls, evidence that their wine selection would just have to be fantastic.

Upon being seated, we ordered our wine and appetizers. Unfortunately, it took the waiter over twenty minutes of searching before he finally gave up and concluded that they didn’t have it. We ordered a different bottle and received it in short order. I must say, it wasn’t an unpleasant experience – watching the waiter gallop about, pulling bottle after bottle from the shelf was quite entertaining. Our meal was equally as fun, and quite delicious. I’ll spare you the details, however, as the real reason I’m telling you this story is because dessert was simply fantastic. While the lady was busy checking out the various cakes and such, I found a more appropriate selection on the dessert menu –- Scotch.

I decided to try this particular one that I’d never heard of before, Talisker 10 Year, simply due to the one-word description next to its name, which described the flavor as “volcanic.” I can only say that whoever wrote that description knew exactly what they were talking about.

Talisker is a single malt Scotch produced on the Isle of Skye. Its golden hue gives off an immense warmth, especially necessary during these fall (or should I say winter) months. I took mine with a splash of water, although I can easily see this one being just fine without.

Talisker is very medicinal on the nose. In fact, I don’t think I got much out of it except the antiseptic scent of alcohol and smoke until about halfway through the glass. The taste, however, was a different story entirely. When they said volcanic, they certainly meant it. This one is, without a doubt, the smokiest Scotch I’ve had the pleasure of sampling. It’s a very bold taste, and one needn’t fill their mouth in order to get the desired effect. That makes this Scotch perfect for a long, relaxing conversation as the drink will simply never vanish. The finish was pleasant, with a dry sweetness which insisted that I keep coming back for more.

Talisker 10 Year can be had at select retailers for between fifty and sixty dollars, on average, making this a steal if you’re looking for flavorful Scotch at a good price.

So I’m at my favorite Indian restaurant, getting some delicious chicken tikka masala, and I decide to get it “hot”. Bear in mind, this deviates from my normal order of “medium” by an order of magnitude hovering around 3 million. The waitress warned me, but foolishly I pressed on. You ever sweat in fifty-degree weather? I have – it’s an entirely different experience, let me tell you. Yet, no matter how hot the food was, it was that much more tasty; it was like little flavor devils were stabbing the buds on my tongue with little spicy pitchforks for thirty minutes. Yum.

Afterward, I decided to wash it down with a grand classic – The Glenlivet 12 Year single malt Scotch whisky. Ask any person at a bar to name 3 brands of Scotch and they’re likely to say the following: Johnnie Walker, Glenfiddich, and Glenlivet. The Glens have become ubiquitous in bars and restaurants, and Johnnie Walker is that old stalwart that will never go away; this is all for good reason.

Glenlivet 12 Year has grown a reputation for being an accessible Scotch. Its mild aroma and flavor are appealing to neophytes and seasoned Scotch drinkers alike. On this day, I was that seasoned Scotch lover, and I can tell you it was a brilliant plan if I may say so myself.

The youngest of five, Glenlivet 12 Year extends a bright golden hue to the drinker, along with a slightly sweet and fruity aroma that lingers with just a splash of water. The taste is smooth and mellow, has a touch of fruitiness and that sweet Scotch bite. The finish is just a bit spicy, and isn’t a long one, so you’ll be back quickly for another sip in short order.

At about 35-40 dollars, this is a good one to keep on hand for a quick and generous pour.

Located in the Colonial Mill Marketplace a few blocks from downtown, the ECB offers seating in the dining area, the glassed-in porch and in the warmer months you can sit outside under an umbrella.  Always sit under the glass; you have the best view and it has a better atmosphere.

When it comes to food, ECB has you covered with a large menu of sandwiches, appetizers, entrees and pub fare.  If I may suggest their wings: buffalo, honey mustard or, my favorite, BBQ.   You could then move to the Brewmaster’s Special, which is Knockwurst and Bratwurst on a bed of sauerkraut and a potato pancake.

Ok, down to business, they do make their own beers on site and always have a solid variety to offer.  This time they had Keene Kolsch, Peachy Keene Kolsch, Raspberry Wheat, Oatmeal Pale Ale, Old Castle Oktoberfest, and Chocolate Stout.  They try to create beers that match the time of year and always have a few regulars on tap that can be had at any time of the year.  I should make a note to come back in a few months and see if they have the Espresso Porter back on tap.

If you happen to find yourself in this corner of the state and you’re looking for a good brewpub or just a place to grab lunch and relax, seek out the Elm City Brewery.  I spent enough time there to know that everything is fresh and they put a lot of time into their beers so you keep coming back.

Our discovery was a matter of happenstance.  After an early afternoon spent running errands and not eating lunch, we drove by Pizzico and decided to stop there for a bite to eat.  With it being mid-afternoon and not having any kids in tow, we chose to sit at the bar.  The excellent food, drinks, and service we received have convinced us to return there, when possible, after a Saturday of running errands.

As we knew from many dinners and lunches at Pizzico, the food is excellent.  Sitting at the bar, we order an appetizer or two.  We have tried almost every item in that section of the menu and have found every one to be delicious.  My favorite appetizer is their Spinach and Artichoke Dip, which is served warm with toasted Italian bread.  My husband’s favorite is the Scampi Appetizer, which again is served with Italian bread.  In addition to these fine appetizers, diners always are offered bread, which is served with herbed olive oil for dipping.

The cocktails are hand-crafted and quite satisfying.  I usually find myself debating whether to order the Pomegranate Martini or The Grape Escape. Both are flavorful, a nice mix of fruit, sweetness, and alcohol.  I have learned that these drinks carry a bit of a punch.  For me, ordering one is my maximum, and I definitely need to eat a little food with them.  My husband favors the Italian Martini, which is made with vodka and Amaretto.  This drink has a nice sweetness from the Amaretto but still manages to be a light drink.

Finally, the service at Pizzico is well done.  Sitting at the bar, you are greeted promptly by the bartender.  Regardless to whether you only order a drink or a drink and food, the same degree of courtesy and attentiveness is offered.  There is genuine concern that your food and drinks are made to your preferences and that you are satisfied.

If you’re looking for a great place for a drink, stop by Pizzico for one of the best martinis in the area.

Ward III, located in the Tribeca area of Manhattan, was a creation of three bartenders: Michael Neff, Kenneth McCoy, and Abdul Tabini. All three men have worked in the Tribeca area as bartenders and have known each other for about a decade.  They decided to combine their talents and opened Ward III a  year ago.

I had the opportunity to speak with Michael Neff on a recent afternoon.  As a bartender who has worked in many establishment and personally opened a dozen, he has a good understanding of the world of bars. With a team of three I was curious as to how the cocktail menu was created.  The answer was simple: the three co-owners had equal input on the cocktail list, each creating three to provide a menu of nine recipes.

While these cocktails vary in ingredients and flavor, even more intriguing to me was their Bespoke menu.  As Michael noted, “If I have time, I can talk with you and determine what you want.  My job is to figure it out, but when there are 150 people here, this list will help.”

What list is he referencing?  Well, that’s the special part of the Bespoke menu.  Rather than just telling a bartender you want a fruity drink, this list gives you five categories to help guide your bartender:  spirit, texture, spice, flavor, fruit.  Within each of these categories there are anywhere from seven to twelve options.  In addition to these regular options, there may be other choices as the season allows, such as fresh melon.  All you need to do is identify what you want in each category, and the bartender will create the perfect, custom drink for you.

In addition to these drinks being made based on the needs of the patron ordering, they also have other handcrafting.  For example, rather than keeping vanilla-infused vodka, they create their own using vanilla beans.  As Michael explained, “Ward III is a noisy bar.”  There’s a lot of muddling happening to infuse a variety of herbs, fruits, and veggies into drinks using a muddler, which also happens to be made by Michael.  (Yes, so that means you will get a handcrafted cocktail filled with fresh ingredients that were muddled with a handcrafted muddler!)

I wondered how the Bespoke menu would work if a customer weren’t seated at the bar.  How does one effectively communicate a drink via a member of the waitstaff?  The answer is through good communication and training.  The waitstaff listens carefully to what the patron wants and delivers that message to the bartender, no differently than placing an order for a gin and tonic.  Of course, if there is any uncertainty, the bartender will go and speak with the patron.  However, Michael found that typically the waitstaff know exactly what their customers want.

In addition to offering great cocktails, Ward III also has a food menu that is available almost all day long. The kitchen opens at 11:30 am (Monday through Friday) and keeps serving food until 4:00 am.  With items ranging from Bacon-Wrapped Dates to Curried Quinoa and Mango Salad to Mini Pulled Duck Sandwiches, the menu is quite impressive.

As Michael stated, “The mark of a bar is a good bartender or mixologist who can create with what everyone has.”  Having toured their bar, it is obvious that there is no need for outlandish tools or trendy ingredients.  They simply make excellent cocktail using basic ingredients that are available to everyone.  And that makes Ward III a success.

Lori brings a rich and diverse background to Klee.  With a master’s degree in philosophy, Lori contemplated pursuing a Ph.D. but switched to the world of law instead.  After earning her law degree, she practiced at a New York City firm for eight years, at which point she took a 2-week leave to help open Klee. With the restaurant’s opening, she pondered her future career and decided that while working at Klee may have been more stressful than the world of corporate litigation, the rewards were greater.

Initially, Lori was not sure of what her role would be at Klee.  She served as the maître d’ and got to know the clients.  Klee is a very personal restaurant, which is evidenced in the large amount of regulars.  As maître d’, customers would ask Lori about the food and wine.  In order to serve her patrons better, she studied wines and fell in love with that work.  She took more control of the wine list (which had been created by a consultant initially) and paired the wines with the chef’s principles of cooking.  Since the opening of Klee, Lori has worked on her sommelier certification.  She has held the certification of master sommelier since 2008.  She continues her studies in order to earn advanced sommelier certifications, which are based both on experience and learning.

Visiting the restaurant, I discovered that Klee Brasserie has an amazing wine list.  With so many wines, I decided to find out what the sommelier preferred.  For whites, Lori prefers Austrian Rieslings.  As she explained, so many people think of Rieslings as overly sweet wines, which is far from the truth.  Austrian Rieslings have very little sugar and are bone dry.  For reds, she prefers wines from the South of France, such as Grenache.

In addition to having any amazing list that includes European and American, organic and biodynamic wines, their wines are priced quite reasonably.  With some of the lowest markups on wine in New York City, it is quite reasonable to order a bottle of wine to accompany your meal.

Although the food menu looked absolutely divine, the purpose of my visit was to learn more about their wine program, and thus I scheduled my interview for a time at which the restaurant was closed.  What I did learn is that Klee Brasserie’s menu is the sort that I love, as the foods are made without an excess of butter or cream.  Rather the foods are allowed to display their own delicious flavors through the use of quality ingredients and technique.

With a chef who allows food to speak through its own flavors and a sommelier with a true passion for wine, Klee is a restaurant in which you know that your entire meal will be a pleasure to your senses.

On this trip north we were recommended to scout out Moat Mountain for their beer selection.  After a day of walking around the outlets and Main Street, it was time to unwind with a beer and pizza.  If you follow the main drag far enough, you’ll notice a building that looks like a ski lodge and a great view of the mountains.  Pull in and get a table on the screened-in porch.  We ordered the barbecue chicken pizza, and I got The Taster.  I’d love to talk about the food, which was great, but let’s be honest; you’re here for the beer.

The Taster is eight, 5-ounce glasses of beer from their lightest to darkest.

Hoffman Weiss – Lightest, a Belgium along the lines of Tripel, a good way to start.

Violet B’s Blueberry – Not a strong blueberry aroma or flavor, it was all right.

Czech Pilsner – Better pilsner taste than any Miller Lite, slightly bitter, smooth overall.

Cathedral Ledge Lager – Standard lager, very smooth and not too bitter.

Iron Mike Pale Ale – Bitter and a great pale taste, almost an IPA.

Matilda’s Red Rage – Great color, slightly bitter, average red ale.

Bear Peak Brown – Smooth, lighter flavor than the red, easy to drink.

Square Tail Stout – The winner, great smoky chocolate flavor, bitter aftertaste, best of the bunch.

I enjoyed the food and, most importantly, the beer.  If you find yourself stranded at the outlet malls, don’t think you’ll be parched for very long.

We had no set agenda, just got in the car and started driving toward the ocean.  After stopping at an antiques shop and a butcher shop, we decided to spend our afternoon in Newburyport.  We had been here once before and remembered that there were a number of interesting shops and restaurants.

After several hours of browsing, we asked for a recommendation for a restaurant at which we could find a good cocktail and possibly a snack.  Thankfully, we asked at the right shop and were directed to Ten Center.

We arrived at 3:50, which was the transition time for the restaurant.  Lunch ends and dinner begins at 4:00.  However, the hostesses assured us that the chef would be accommodating to whichever menu we chose.  (This was refreshing; we have been to several restaurants at which we have been told that we needed to order quickly off the lunch menu or we’d have to wait for dinner to start.)  To allow us freedom in choosing, we were given both menus.

We were served by Cory, who also was the bartender.  She provided excellent service:  giving us time to consider our drink choices, delivering the drinks in a timely manner, and checking on us at reasonable intervals.  We had plenty of time to talk without interruption but never needed anything.

As we were stopping for a late afternoon break, our order was small.  I chose the Strawberry Lemondrop, and my husband chose the Gin and Ginger.  My cocktail was a combination of house infused strawberry vodka, muddled strawberries, and limoncello served in a cocktail glass with a sugared rim. If you read my articles, you know that I have some preferences in my drinks: slightly sweet and not syrups; this cocktail was a perfect fit for me!  The sugared rim and strawberries provided a nice amount of sweetness, the limoncello added some tartness, and the ingredients were combined in such a fashion as to make the drink non-syrupy.

My husband enjoyed his drink; it was a cocktail not seen on many menus of restaurants that we visit.  Made with Tangueray Rangpur Gin, ginger beer, and lime, it had a definite ginger flavor.  Served in a highball glass over ice, it was refreshing and light.

We weren’t very hungry, so we only ordered an appetizer of Crispy Fried Calamari. They were delivered within minutes of placing the order and were delightfully hot.  Although fried there was no greasiness to the calamari.  They were served with two different sauces: a garlic aioli and a sweet and spicy pepper relish.  While the aioli was good, the relish was phenomenal.  Its flavor and texture complimented the calamari wonderfully.

Although we could have stayed and relaxed at Ten Center for longer, we wanted to do a little more shopping before driving home.  Our first dining experience at this restaurant was excellent.  I am sure we will return there on our next trip to Newburyport.