Owner Kitty Huang draws on more than 30 years of restaurant experience to run Jin's Fine Asian Cuisine and Sushi Bar, which opened in Wellesley this year. Zagat recommends sushi combos for lunch and cocktails and Hunan spicy salmon at night at this "family-run outpost" that "attracts families as well as nearby suits." While dodging the floating double-breasted jackets wandering the dining room, families can pick up crabstick nigiri or Red Sox maki, a spicy king crab roll with mango and tuna toppings.:m]]
Dorset Café caters to tea-lovers and coffee connoisseurs alike with a plethora of warm, caffeine-laced beverages, as well as flaky pastries and gourmet sandwiches. Replenish the energy zapped by rapid eye movement and sleepwaltzing with a hearty choice from the breakfast menu, such as whole-wheat waffles ($8.95) or a hot pizzette with chevre goat cheese, bartlett pear, and maple ($8.95). Sippers can soothe their mouths from the stress of early-morning chewing with a steamy beverage, such as a large cup of special-reserve, single-origin coffee ($2.35) or a personal pot of loose-leaf black tea ($3.50). The stomach’s midday grumblings turn into afternoon applause thanks to selections from Dorset's lunch menu, which includes vegetarian quiche ($8.95) and gourmet sandwiches (starting at $6.95) that allow diners to choose their bread, fillings, and toppings, creating a lunch as unique as the snowflake fingerprints snowmen leave at their icy crime scenes.
Once situated in the warmly lit dining room, patrons can cast their eyes on Bobby's extensive dinner menu, a stronghold of contemporary American fare with an international influence. Start out with lickable lollipop lamb chops served with vinegared greens and tzatziki sauce ($14), or slip spoons into the creamy lobster bisque ($10). Comfort food such as the white cheddar and fontina mac 'n' cheese can be upgraded to include ham and peas ($12) or lobster ($16), and the juicy filet mignon is complemented with a twice-baked potato and grilled asparagus ($27).
After emigrating from Hong Kong to Cambridge in 1978, Hon Pui and Carol Chan began waiting and bussing tables at two local Chinese restaurants, hoping to save enough money to pay for Pui’s college education. Within five years, the couple—thanks to Pui’s unofficial apprenticeship with chef Joyce Chen—managed to open their very own Chinese restaurant, The Wok. Fast-forward more than three decades, and The Wok continues to thrive in Wellesley, sating tastes for Szechuan, Hunan, and Hong Kong cuisine. The Chans make everything to order, from the ginger chicken to the lobster moo shi, and never use MSG or trans fat. Even better, they seal in flavors and retain the crispness of fresh produce by tossing meals in a traditional (and extra-hot) wok. Though The Wok offers both a comfortable and casual dining room and bar, customers can arrange to pick up their food or have it delivered.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
Local artists and spouses Denise Girardin and Steve Levinsky are the brains behind Palettes, a studio that aims to awaken the creative side of the community with painting's jubilant anthem. The couple's artistic endeavors stretch far beyond Palettes, though—Steve plumbs the depths of fire to find glass art, and Denise designs unique pottery inspired by the ocean and the seahorses that ride off into the sunset every evening. In addition, they are so involved in local affairs that Natick Center Associates selected them as the recipients of the 2012 Heart of the Community Award.
A row of easels dominates Palettes' roomy space during classes and open sessions, in which students re-create works of art while snacking on menu items such as asian-noodle salad and sweet-potato chips. Herb-, spice-, and fruit-infused potions flood the Water Bar, whose imported and house-made waters are perfect for making toasts to the art instructors for offering such helpfully Latin-free guidance. Palettes' people also teach students how to develop their taste buds during Waters of the World Club educational lectures, which lead to the studio's signature H2Ommelier certification.