James Alexander Wilson, W.M. Wilson, and their brother-in-law George Reynolds traveled from Enniskillen, Ireland in 1884 to establish Wilson Farm. Once settled in Lexington, the trio bought 16 acres of land and rented nearby farmland to start harvesting a variety of produce. Since then, their farm has been passed down through the generations and undergone a number of expansions, with a farm stand built in 1952 and an 8,500-square-foot barn and 37,000-square-foot greenhouse built in 1996.
Today, the farm harvests more than 125 crops year-round, which range from asparagus to zucchini, and it also carries farm-fresh milk and eggs, freshly caught fish, and homemade baked goods. The garden center and open-air nursery flourish with flowers as fresh as a newborn in parachute pants, as well as vegetable starters and spring bulbs, planting containers, and fertilizers.
Waking up is the easy part. Choosing just one breakfast dish may prove a little more challenging. At In a Pickle, there are roughly 15 omelets to choose from, starting with the supreme, a medley of black forest ham, hickory-smoked bacon, and a garden’s-worth of vegetables, all the way to the El Diablo, a spicy mix of melted cheddar, sliced jalapeños, lime buffalo hot sauce, and tomato salsa. But that's just the beginning. A hearty selection of breakfast burritos and egg sandwiches comes next, followed by savory morning entrees like steak and eggs, eggs in a basket, and eggs benedict. Then, of course, comes the endless parade of sweet stuff, from thick slices of French toast dipped in vanilla and cinnamon, to pancakes stuffed with fresh fruit, chocolate chip cookie dough, Reese’s Peanut Butter Cups, or smaller pancakes. The lunch menu is equally as ambitious, offering up a slate of creative sandwiches, wraps, and panini. One possible standout––the triple-decker Jersey sloppy joe, which layers rare roast beef, Swiss cheese, Russian dressing, and cole slaw between three slices of marble rye. Of course, you could always take matters into your own hands by building your own sandwich, but be warned: with 11 bread choices, eight cheese options, and 20 possible condiments, the possibilities are endless.
Started in 2001 as a local milk-and-cookie delivery service, Geoff & Drew's quickly evolved into a bearer of baked goods to sweet teeth across the country, gaining attention from the Today Show, Gourmet magazine, and others. Freshly prepared dough, Grade A butter, pure vanilla, and vibrant gift packaging distinguish these cookies from supermarket dunkables and day-old bread. From polka-dot-boxed cookies ($28) to eight decadent double-fudge chunk cookies ($20), Geoff & Drew’s gourmet dessert disks come in a variety of taste-bud-tempting flavors and combinations.
Though its menu is sprinkled with common dishes such as shrimp tempura and salmon teriyaki that you might find at any Japanese restaurant, Ponzu is anything but typical. Elements of Japanese, Malaysian, Indian, and even European cuisine flood each meal, from roti prata Indian bread topped with curried chicken and potato to more than 30 house special maki rolls and Portuguese-style fish baked in tinfoil. The chefs take a keen interest in their diners’ health as they prepare entrees in vegetable and soy bean oils, avoid adding MSG to dishes, and add weights to the end of chopsticks to boost patrons’ strength. As diners dig into the spread of Eurasian cuisine and clink glasses of sake—Ponzu offers a choice of more than a dozen types including hot and sparkling—they’re surrounded by pale yellow walls and the calming luminosity of pendant lights.
Cafe Burrito's crew stuffs tortillas with ingredients such as chili-lime chicken, cotija cheese, and zesty pickled veggies to craft its hefty Mission-style burritos, which epitomize the handheld meal. The menu also features other creative fare, such as Mexican-style grilled-cheese sandwiches, which showcase cheese melted over pork carnitas or pulled barbecue chicken, and pickled veggies. Diners can also top their food with special-made salsas crafted from fruits such as peach or apple, which rotate monthly to keep palates surprised.
Before you even get inside, Russo’s assaults the senses with a colorful spread of its bounty. Fresh fruit, veggies, flowers, and plants line baskets and bins, waiting patiently to be scooped up and carried home or lobbed at a rival landscaper. Inside, the temptations only get stronger as local eggs and milk, cured and fresh meats, and imported and domestic cheeses call out to browsing shoppers. It’s all in homage to founder Antonio Russo, who blazed the trail for neighborhood grocers more than 75 years ago. That’s when he first peddled the fresh tomatoes, lettuce, and beans he grew in his own garden to local shoppers. Today, his namesake store honors Russo’s legacy by selling only the freshest meats, produce, and groceries—both to individual customers and popular Boston restaurants. The shop's personal ties to local farmers and manufacturers mean everything, from bok choy and mushrooms to the bakery’s bread ingredients, arrives as fresh as the day it was imagined into being by a distracted third grader. Russo’s also caters parties with upscale hors d’ouevres, fruit platters, and hot entrées.