Taste of South Shore Menu Review
with John Rega
Food & Restaurant Television/Radio Commentator,
of the RESTAURANTS & INNS REVUE SHOWS
(Presenting the Outstanding Since 1976)


There isn't a better way to spend Fall/Winter on the South Shore than dining out every night. I wish we could all have such pleasures, however, this column will take you along on my television and radio dining, eating, munching, tasting tours to some of the favorite restaurants and inns around Southeastern Massachusetts. You are invited to "Eat Your Way Through Southeastern Massachusetts" if only in words. (Watch and Listen to my Television/Radio Shows if you want to use your eyes and ears too!)

Over the past twenty or so years I have experienced and patronized several (457 to be exact) Massachusetts Restaurants, and without exception to any other area...Variety is the Spice of Dining in Southeastern Massachusetts and Cape Cod. Some nestled inland, others by the water...some found in old Sea Captains Homes, some in modern structures...traditional New England cooking, ethnic dishes, gourmet cuisine and all equally irresistible.


These are some of the choices for dining on the South Shore...as suggested by our Television Viewers and Radio Listeners.

NEW ORLEANS CRABCAKES - SCALLOPS CONSTANTINE GARLIC HERB STEAK - SALMON AU POIVE - SCHROD SPANISH STYLE...
are the entrees that make up a "not so simple menu" at Not Just Seafood in Rockland, MA. After 12 years in this town, Chef Ray Fuccillo, has inspired diners to travel from Boston and Cape Cod to experience some of the 60 menu items offered for both lunch and dinner. New Orleans Crabcakes, delicately light in texture and spice, crisp yet moist inside. My second choice, Scallops Constantine, bacon wrapped scallops on a vegetarian saute of pineapple, tomato and Grand Marnier. The main entree selection is the Garlic Herb Steak, sauteed with butter, garlic, oregano and a special blend of herbs (Ray's secret) for a very subtle flavor. Salmon Au Poive is the alternate entree, coated with cracked imported black pepper and sauteed at a high temperature to impart a spicy but "not too hot" crust that is absolutely delicious, served with lemon herbed potatoes and seasonal vegetables.

CAPONATINA A LA PALERMITANA - VONGOLE A LA CASINO GAMBERI A LA CACCIATORE - TRIPPA A LA TRIETINA...
naturally Italian describes Casa Regina in Abington, especially since Chef Ray Alongi, Jr. and his father, Damian, have both the heritage and culinary education to create a true Italian fare. You will be tempted with the Caponatina a la Palermitana, Eggplant with onions, capers, celery, manzanilla and red wine braised in a sweet and sour tomato sauce or the Vongole a la Casino, baked stuffed cherrystones clams topped with flavored bread crumbs and lean bacon strip a la casino. Gamberi a la Cacciatore is the choice entree, gulf shrimp sauteed with peppers, mushrooms and onions stewed in a wine flavored tomato sauce and fine herbs. This dish was prepared for me on my television show and was outstanding. When you want a truly Italian entree must try the Trippa a la Trietina, braised honeycomb tripe with onion, fresh garlic and herbs simmered in Ray's succulent tomato and espagnola sauce (the sauce will be available for sale at retailers in the coming months). Casa Regina; open for lunch and dinner, Rte. 18, Abington Plaza, Abington, MA 617-871-7175.

WEINER SCHNITZEL - HERB/SPICED CRAB CAKES - STEAK LUCIFIER - HADDOCK BELLA VISTA - WALTER'S PECAN PIE...
are selections of the wide and varied eclectic menu found at the Fairview Inn in Marshfield (Brant Rock) where both Michael Elms, Walter Greaney and Chef Glen reside. This management combination and the ever changing menu choices has made this restaurant extremly popular over the past 12 years. On my 33rd visit I selected the Weiner Schnitzel, a tender cutlet lightly breaded and pan fried with lemon juice and butter, served with sauerkaraut, pasta with garlic butter. I couldn't resist a second choice, the herb spiced crab cakes, with a chunky crabmeat texture, lightly fried and served with three sauces (a ying - yang taste treat) Steak Lucifier, a sixteen ounce choice cut, grilled to taste and topped with broccoli, meat of a full lobster and hollandaise sauce and the Haddock Bella Vista, broiled with diced onions, peppers, tomatoes and mushrooms then baked with Mozzerella cheese are two extra special entrees that should not be missed when you visit this historic establishment. I mentioned the Pecan Pie because I had two slices (one for testing) and extra special with two scoops of vanilla ice cream. Walter is the baker at Fairview and believe me this alone is worth the trip to Brant Rock. Opened year round, lunch and dinner. And do enjoy the a panoramic view of the Atlantic Ocean and on a clear day you can see Provincetown, Cape Cod from the deck area. Ocean St., Brant Rock, 617-834-9144.

LOBSTER, SCALLOP AND LEEK STRUDEL - ROASTED PESTO SALMON CRAB STUFFED SOLE - CHOCOLATE PEANUT BUTTER CAKE...
are just entree and dessert samples of the Fall menu created by Executive Chef Peter Martin at the Belfrye Inn in Sandwich, MA. You must savor a favorite at the Inn, Peppered Filet Mignon, pan seared filet lightly coated with black pepper, accompanied by young tender seasonal vegetables, garlic and rosemary roasted potatoes, drizzled with a red wine sauce with truffle oil. Since Strudel is one of the Chefs' specialties, prepared with lobster meat, scallops, leeks and celery wrapped in Phylo dough, baked golden brown , served on a bed of saute' leeks and scallion with a Chardonnary cream sauce. Now on to the Roasted Pesto Salmon, a filet of Salmon with a thin coating of pesto wrapped in phyllo dough and oven roasted. This is truly an entree that will be remembered as a special life occasion dinner. Gray Sole stuffed with snow crab meat baked with a touch of white wine, served on a bed of wild rice, baby vegetables and a lobster cream sauce. If I may suggest just one more entree...the Lamb Loin Chop, a center cut lamb chop pan seared with potato and goat cheese gratin tatatouille and a sweet vermouth and balsamic sauce. Oh Yes! the dessert, Chocolate Peanut Butter Cake, a chocolate ganache on top and smooth creamy peanut butter inside. The second choice, which I will definitely order on my next trip is the chefs own rich and creamy white chocolate graham cracker crusted , sour creamed White Chocolate Cheese Cake. By the way, this is a lodging facility too, with an authentic Belfrye and 8 tastefully appointed rooms. All the pleasures of Sandwich are within walking distant. You may enjoy this Inn on my television show on Channel 53 on the South Shore, Mondays at 8PM. Seasonal porch luncheons and dinner nightly ,8 Jarves Street, (508) 888-8550. Reservation suggested.

CHICKEN SCAMPI - SCROD D'NAPOLI - FRUTTI D'MARE - 30 FT ANTIPASTO BAR - CAESAR SALAD - TARAMISU...
simply said you could say Paisano's is a dramatic modern Italian ristorante, somewhat theatrical, with ebony and brass, I call Paisano's simply Italian, moderately price entrees, attentive service and lives up to their prestine reputation. (A totally non-smoking restaurant since it opened 6 years ago.) Chicken Porto Fino is my first choice - a whole breast of chicken and two jumbo shrimp sauteed in a red wine, lemon, mushroom garlic sauce and then onto the Frutti D'Mare - shrimp, swordfish or haddock, littlenecks, mussels and scallops sauteed in an Italian plum tomato sauce with garlic, red bell peppers over pasta. And I must tell you about the 30 ft Antipasto Bar...the flowers of garden vegetables as well as a variety of blended pasta and vegetable salads. Savor the soups and Caesars Salad...prepared by Chef Carlo. Great wine list...but remember leave some room for the dessert...Taramisu....an exceptional recipe. Lunch and Dinner, 7 days. corner of Route 106 & 27, Kingston, 781-582-1022. Watch Chef Dan prepare the Frutti D'Mare on my TV show, Sundays at 10AM, Thursdays at 7PM on Adelphia Channel 58.


Send your favorites to me via Email or postcard! I will be randomly drawing 6 each month. Winners will join me for dinner at a South Shore restaurant. I pick up the check! If you are sending a postcard, mail to: Restaurant Favorites, P.O. Box 950, Marshfield, MA 02050.

Watch my Half Hour RESTAURANTS & INNS REVUE Television Shows:
Metro Boston - Channel 51 - Mondays & Thursdays - 7PM
South Shore - Channel 10 - Mondays & Thursdays - 8PM
Plymouth/Kingston - Channel 58 Sundays 10AM - Thursdays 7PM
Cape Cod - Channel 11 7 Evenings at 6PM
Listen to my RESTAURANT & FOOD REVIEW radio show:
WATD FM 95.9 Sundays- 9:AM to 11AM
"DINNER IS THE MOST WONDERFUL PERIOD OF THE DAY AND PERHAPS ITS GOAL - THE BLOSSOMING OF THE DAY. BREAKFAST IS THE BUD." Novalis

As always, do everything in good taste, JR

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