Restaurant

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May 19

SCOOPS FOR ALL

By Rod Weatherbie
Kiwanis Dairy Bar Celebrates Anniversary In 1955 you could get an ice cream for about...
Maple Creme Brulee before sugar is caramelized on top//Photo credit: Laura Weatherbie/Salty
May 02

BEHIND THE LINE

By Rod Weatherbie
Wait ‘til they find out what black pudding is Food misunderstandings are pretty funny and...
photo by laurenz kleinheider/unsplash
Mar 01

BEHIND THE LINE

By Rod Weatherbie
Bad food and service are as international as men of mystery. This month features three...
Photo by Kyndall Ramirez on Unsplash
Feb 01

BEHIND THE LINE

By Rod Weatherbie
Cheese sticks, eggrolls, and Blue: ill-prepared, ill-conceived, and illogical. Some people shouldn’t be allowed in...
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Jan 01

BEHIND THE LINE

By Rod Weatherbie
Dirty feet, thieves, drinks, and a wretched hive of scum and villainy Well it’s a...
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Dec 02

BEHIND THE LINE

By Rod Weatherbie
Ho Ho Ho… ly Moly We all have some funny beliefs about food. Whether that’s...
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Nov 01

BEHIND THE LINE

By Rod Weatherbie
Large servings, carpeted dining rooms, and other restaurant sins Over the years I’ve found that...
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Sep 01

WANT A LATTE IN MONTAGUE? YOU’RE IN LUCK

By Rod Weatherbie
New cafe on Main Street, The Lucky Bean, offers light lunch fare and local brewed...
Sep 01

BEHIND THE LINE

By Rod Weatherbie
No Smoothie for You Customer service can go either way, a great group of customers...
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Aug 01

‘BOURDAIN DAY’ MARKED IN PEI

By Chanelle Doucette
A celebration and a conversation about mental health in the restaurant industry On June 25,...