Patisserie Bleu Cafe in downtown Nashua is pretty well known for their cakes and pastries, but what some locals may not know is that Patisserie Bleu also offers their desserts, pastries and cakes for every kind of diet. Cakes and baked goods are available in vegan, soy-free, gluten-free, egg-free, sugar-free and dairy-free. Deb Soby, owner of Patisserie Bleu, decided to start making specialty cakes when a mother ordered a birthday cake for her two sons, both who had dairy allergies, and with one having a soy allergy and the other a nut allergy. Now, most bakeries in Nashua refer their customers to Soby when they request a specialty cake. How do these diet-friendly sweets become, well, diet-friendly? For starters, Soby uses olive oil instead of butter for her allergy-free recipes, and replaces regular flour with a combination of other flours (such as tapioca or rice) for her gluten-free recipes. From cheesecake to muffins to brownies, Patisserie Bleu has a treat for any dietary restriction.
I’ve blogged about them once before, but that was about the food. Honey Dew Donuts continues to have better coffee and better baked goods than you-know-who, but I didn’t realize their customer service was just as outstanding. I stopped at the Honey Dew off of 95N a few weeks ago to grab a coffee, and was almost disgusted at the service I received. The woman behind the counter delivered more attitude than coffee. Being the outspoken person that I am, I emailed the Honey Dew headquarters when I got home, and reported the poor service. The next day, I received a call from corporate, apologizing up and down for the bad service I received. Promising me he would provide extra training to this particular employee, he also had the manager of the Honey Dew of 95N give me a call and apologize, too. I even received a signed letter in the mail with a gift card! Due to the poor service I received at the Honey Dew off of 95, I could have sworn off Honey Dew forever, but the personal and thorough way corporate handled the minor situation assured me that some businesses still value the customer.
I’ve been reading that downtown Lowell is “up and coming,” and the meal I had last night at Blue Taleh proved what I’ve been told. The modern, sophisticated atmosphere echoed the cuisine and extensive martini list. The menu boasts an intense offering of Thai fare and sushi, with items such as scallion pancakes, dumpling soup, veggie tempura, and all the Nigiri, Sashimi and Maki you could ask for. I went to Blue Taleh, which has been open for about a year now, with some friends who have never had Thai or sushi before, so for appetizers we had the crab rangoon, which was filled with actual, fresh lumps of crab, served with a spicy and sweet dipping sauce, as well as the chicken satay, which was perfectly grilled with the house peanut sauce. For dinner, we opted for the Pad Thai (one with scallops, one with shrimp) as well as the California and Philadelphia rolls. Blue Taleh also has several dishes that you won’t find at most Thai and sushi establishments, and their Tuna Tostada was one such dish. Sushi rice and seaweed tempura made up the bottom layer, covered in fresh tuna, chopped tomatoes and drizzled in a spicy sauce. Kind of sounds like sushi nachos, but it was unique and delicious nonetheless. The bartender is even an expert in making the perfect martini, and my Asian Pear actually tasted like a fresh pear with a subtle kick of vodka, and wasn’t overwhelmed by an overly sweet drink mix. Bonus: in the warmer months, Blue Taleh opens their deck for outside dining with views of the river.
Hot Stone Pizzeria in Manchester just recently opened, but the restaurant has already been swarmed with local diners. Greek cousins Peter and Mike Gekas (whose parents are Greek immigrants and whose family used to own the Stratham House Restaurant and Lounge in Stratham) run the place, and they both happen to be Manchester natives and Central High School graduates. Each pizza is cooked in a gas-fired brick oven, and the cousins made the menu themselves, offering several selections from the former Stratham House, like chicken pot pie and baked macaroni and cheese, as well as several of Peter’s mom’s Greek recipes, such as the homemade spinach pitas and lamb kabobs. The place must be good: deliveries on the weekends can be up to an hour-and-a-half wait. Has anyone tried this place yet? Is it as good as it sounds?
Last week, I paid a visit to Bonhoeffer’s Cafe & Espresso in downtown Nashua, and was not only blown away by the comfortable, move-over-Starbucks atmosphere, but the customer service and the food also completely surpassed my expectations. While the large, stone fireplace roared behind me, I ordered an iced white chocolate mocha latte and a homemade lemon poppyseed muffin. Bonhoeffer’s uses coffee and espresso beans from A&E Roastery in Amherst (I’m always a fan of local places supporting local places), and the fresh-brewed, strong flavor of my iced latte was not overwhelmed by the white chocolate’s sweetness. The lemon poppyseed muffin was the most lemony-flavored baked good I’ve ever had in my life. It was obvious from the first bite that Bonhoeffer’s uses fresh lemon in their lemon poppyseed muffins, and though the muffin was generously sized, I managed to eat every last bite. As if this cozy cafe couldn’t get a better review, they also donate funds from every cup of coffee they sell to Hope & Life, in order to provide food, housing, medical supplies and education to orphans and refugees from impoverished and underdeveloped nations.
Tomorrow, if you eat a free, short stack of pancakes you can make a difference in a child’s life. From 7 a.m. to 10 p.m., IHOP is celebrating National Pancake Day. The House of Pancakes will be offering every customer a free, short stack of their buttermilk pancakes, in hopes that after indulging, customers will donate what they would have spent on the pancakes or more to Children’s Miracle Network, a non-profit which provides additional funding to children’s hospitals across the U.S., in order to improve health services for kids. IHOP’s fundraising goal is $1,000,000. Help them make it happen!
Ah, Parker’s Maple Barn; the infamous restaurant that has been making the ‘Shire’s best pancakes for over 40 years. Their historic menu is chocked full of all different kinds of pancakes (including Blueberry Buckwheat and Pumpkin) as well as an assortment of breakfast dishes, like Eggs Benedict and Maple Baby Back Ribs & Eggs. Though Parker’s menu may be ancient (if it ain’t broke, don’t fix it, right?), the restaurant is always coming up with new ideas, including their February Special of the Month: Cherry and Walnut Whole Wheat pancakes, stuffed French toast and waffles. A healthier option? Yes. Delicious? Let us know, if I don’t end up tasting it before you.
In the midst of pay cuts, layoffs and an incredible increase in housing foreclosures, the current recession does have one upside: free food. KC’s Rib Shack in Manchester is giving away lunch-sized pulled pork “sammies” with a side and a pickle from 11 a.m. to 2 p.m. Monday through Thursday with the purchase of a drink. Voted Best BBQ 2008 in the New Hampshire Magazine Annual Reader’s Poll, this hickory smoked, Southern pit barbeque is yours for zero dollars. Stomach too big for the lunch-sized pulled pork sandwich? Order the large and take half off when you purchase a drink. The offer is available until March 5th, so eat up the effects of a bad economy while you still can.
Restaurant Adria is one of the newest additions to downtown Nashua, serving up authentic Mediterranean cuisine in a sophisticated yet comfortable setting. The small, family-owned restaurant boasted a bar with a noisy, flat screen T.V., which was quite out of place next to the elegant dining room inches away. However, the food saved the awkward atmosphere. With helpful tips from the attentive waitress, I opted for a Pomegranate Martini ($9) and the Hungarian Veal Steak ($13.95), which was veal top round pounded and pan seared, smothered in a spicy sauce and served with mashed potatoes (I substituted the rice for the potatoes). The veal was perfectly cooked and tender, and the spicy sauce sparked all of my tastebuds in just the right spots. Even the mashed potatoes were creamy, yet obviously homemade with some chunks of potato that missed the masher. My friend ordered the Stuffed Cabbage, or Sarma, ($11.95), soured cabbage smothered in gravy and stuffed with beef, brown rice and spices, also with mashed potatoes on the side. Not being a huge fan of cabbage (especially soured cabbage), this dish was surprisingly well balanced in regards to texture, taste and spices. For dessert, we split the special of the night called Ice Cubes, which was a layered dessert consisting of angel food cake, some chocolate/vanilla mousse-like layer, and a strawberry cream on top, drizzled with chocolate hazelnut syrup. Basically a fancy way to enjoy neopolitan ice cream (simply due to the flavor combo). Needless to say, we left pleased (and full).
Heavenly Fodder at 33 Elm Street in Manchester prides themselves on producing delicious and nutritious gluten-free ingredients, and now Heavenly Fodder fans can enjoy their gluten-free food at several local restaurants. All three Nonni’s Italian Eatery locations (in Concord, Hillsborough and New London) are selling the products, as well as Fratello’s Restaurants in Manchester and Lincoln (soon the Laconia location will be carrying them, too). Finally, Natural Choice Market in Hooksett is selling the products as well. Heavenly Fodder’s website even displays their menu chocked full of gluten-free goods, including hot and frozen meals to-go, party platters, pizza and muffins. This way, you can pre-order what gluten-free foods you’d like, before making the trip to the store.
Correspondent Michelle Collins is known for her ability to eat, and she isn't afraid to be honest about Nashua area restaurants' perks and failures. Contact her at michellepcollins@
gmail.com.
some locals may not know is that Patisserie Bleu also offers their desserts, pastries and cakes for every kind of diet. Cakes and baked goods are available in vegan, soy-free, gluten-free, egg-free, sugar-free and dairy-free. Deb Soby, owner of Patisserie Bleu, decided to start making specialty cakes when a mother ordered a birthday cake for her two sons, both who had dairy allergies, and with one having a soy allergy and the other a nut allergy. Now, most bakeries in Nashua refer their customers to Soby when they request a specialty cake. How do these diet-friendly sweets become, well, diet-friendly? For starters, Soby uses olive oil instead of butter for her allergy-free recipes, and replaces regular flour with a combination of other flours (such as tapioca or rice) for her gluten-free recipes. From cheesecake to muffins to brownies, Patisserie Bleu has a treat for any dietary restriction.
