H.O. Electric is your residential Electrical Specialist in Greater Boston. This family owned establishment shows up on time and in uniform, and most jobs can be completed the same day. They offer upfront pricing, meaning that you will know the price of the job before the work begins. Please call us at: 617-489-6324
Crate Escape owes its existence to a 10-year-old jack russell terrier named Ernestine Hastings. Ernestine's owners, Bradley and Stephanie, loved their pooch so much that they decided to spread this affection to other dogs by opening a spacious boarding and grooming facility. Pet owners can drop off their furry friends for daycare or overnight boarding services, letting pups gambol about in a 17,000-square-foot play space. Groomers tackle matted fur and tails caked in cake by scrubbing coats with hypoallergenic shampoo.
Ani Take Out's Armenian and Mediterranean menu spotlights wraps, sandwiches, platters, and kebabs. Eggplant-pomegranate salad, laced with cumin and molasses, blends familiar Middle Eastern flavors in an unexpected way. Ground beef and parsley top the Armenian pizza, and pita bread swaddles the likes of falafel, lamb, and feta-bedecked veggies. A distinctly American influence informs the selection of sides, which include fries and onion rings based on John Philip Sousa's famous recipe.
“Who says northerners can’t do ‘cue?” asked Boston magazine as it crowned Blue Ribbon BBQ on its Best of Boston list in 2011. Whether dished out from its two brick-and-mortar locations or its trailer, the restaurant’s tender meats are lauded for their slow-cooked, pit-smoked tenderness, infused with the flavors of hickory and oak hardwoods. Blue Ribbon dishes out memphis dry-rubbed ribs, Texas-style beef brisket, and Kansas City–style burnt ends dubbed “absolutely addictive” by Boston. Locally made hot-smoked sausage and Mr. Whitner’s smoked-turkey-breast sandwiches help round out the menu alongside Southern sides such as dirty rice, potato salad, and corn bread. Blue Ribbon BBQ also caters special events and sells bottles of its most popular sauces so guests can enhance their grandmother’s recipes or add flavor to their super-soaker fights.
Master hummusmith Ahmad Yasin doles out zesty lesson plans along with his family-recipe lamb-stuffed grape leaves. With a culinary philosophy that emphasizes the organic relationship of cook and cuisine, Ahmad guides burgeoning food-foodee relationships from their spicy mohammarah honeymoon to the golden anniversary of moist lemony-walnut cake. Catch a glimpse at a culinary world you might master with Ahmad's catering menu, which includes such edible edifications as baked kibbeh, which packs lean ground lamb, pine nuts, garden-fresh herbs and spices, and homemade yogurt in an envelope of golden cracked wheat or a regally red Royal hummus dip (shammandar) whipped from beets, sesame tahini, chickpeas, garlic, and lemon juice and stirred with a jewel-encrusted scepter.
Using one of the most advanced fabrication workstations in the world, CounterEdge harnesses digital design technology to forge stone countertops. Proliner digital templating equipment lets technicians capture dimensions and surface points for your countertop space, then create a fully rendered digital template that will be imported into the Fabcenter fabrication workstation. One of only five in the world, the Breton Fabcenter cuts, edges, and polishes each slab of igneous artwork, and can outfit countertops with sink cutouts that can accommodate sinks that spout water or sinks that dispense melted chocolate.