HeyJaredFrancesca Giangiulio
- Indexed articles, last 90 days
- 6
- Latest publication
- Sep 10, 2026
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- Jul 9, 2026
Latest articles
“King of American Seafood” comes to Nantucket (opens the original)
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(Sept. 10, 2026) For a dish that earned its chef the title âKing of American Seafood,â there was surprisingly little about it that felt predictable. There was lobster, of course. But instead of the familiar butter-poached meat tucked into a toasted roll, Chef Quang Tran served it two ways: one piece of lobster tempura, crisp and golden, and a cool, Peruvian-style lobster ceviche. And hidden in the ceviche was an ingredient that might seem like an unlikely companion to New Englandâs most pr
Let's Eat! Topper’s legacy of old-world excellence (opens the original)
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(Aug. 27, 2026) In 1875, Alexander Graham Bell was on the verge of inventing the telephone, the first Kentucky Derby was run, Tchaikovsky gave the first performance of his Piano Concerto No. 1 in Boston and, 30 miles out to sea, a small inn opened on a remote point of Nantucket Island overlooking the inner harbor. Today, that inn is The Wauwinet, and 150 years later, the property still embodies the elegance and charm of a bygone era. At Topperâs, the restaurant tucked inside the historic hotel
Return of the Bacon, Egg and Cheese (opens the original)
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(Aug. 20, 2026) I told you weâd be back. As I said a few weeks ago, the island has way too many BEC options to do them all justice in one story, so weâre back with a part two. We did some more crowd-sourcing, we read your comments and your e-mails to hit some more of the islandâs top spots for a morning nosh. This second installment turned into a real cross-island adventure as I went from Sconset to Madaket and everywhere in between to try your favorite breakfast sandwiches. Enjoy and try
Island Blend brings Mediterranean and South Asian cuisine to Nantucket (opens the original)
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(Aug. 6, 2026) Iâve eaten a lot of memorable meals on Nantucket. Goat taas wasnât one I ever expected to find among them. The traditional Nepalese street food arrived at the Island Blend table in a small but vibrantly decorated Turkish bowl: bite-sized pieces of slow-cooked goat, pan-fried until lightly crisp at the edges and coated in a smoky blend of spices. It wasnât flashy or overly complicated, but it didnât need to be. In Mediterranean cooking, the base ingredients are the star, el
Le Languedoc: 50 years of timeless elegance (opens the original)
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(July 16, 2026) Le Languedoc is a magical place. I wrote a similar sentiment last year when I reviewed the restaurantâs famous burger, but itâs something Iâve always believed to be true since the first time I walked through those doors and down those steps as a teenager. Some restaurants feed you, others leave an impression. Le Languedoc has always done both. You feel warm when you walk through the door, like the heat from a fire, even when the fireplace isnât lit. Everything seems to ta
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