Latest news with #JamaicaMiHungry
Eater
28-05-2025
- Business
- Eater
4 Major Boston Restaurant and Bar Closings to Know, May 2025
This is the May edition of a monthly column that rounds up restaurant closures in and around Boston. Catch up on more news about closures in the Boston area right here. Know of a restaurant closure that should be on Eater Boston's radar? Get in touch here . Back Bay: Steaks and seafood chain Eddie V's shut down its restaurant at the Prudential Center after service on Mother's Day. The closure was 'a difficult business decision,' the company said in a statement to MassLive. All Back Bay employees were offered jobs at the chain's other Massachusetts location in Burlington. 122 Belvidere Street Jamaica Plain: Caribbean restaurant Jamaica Mi Hungry has shuttered its Jackson Square location. 'We wanted to explore every possible option to keep the location open,' reads an Instagram post announcing the closure. 'After much thought and effort, we came to the unfortunate conclusion that closing was the best decision.' The team is focusing efforts on Jamaica Mi Hungry's just-opened restaurant in Downtown Crossing, plus a fleet of food trucks. 225 Centre Street Newton: Japanese mainstay Shogun has shut down after about 40 years in business, Boston Restaurant Talk reports. The West Newton restaurant was known as a reliable stop for affordable sushi, bowls of udon, crispy katsu, and more. 1385 Washington Street Somerville: Counter-service spot Sam's Falafel & Shawarma shut down after service on Sunday, May 25, according to Boston Restaurant Talk. The owner was ready to step away from the business, citing the stress of running a restaurant these days, according to a Reddit thread on the closure. 215 Highland Avenue Sign up for our newsletter.
Boston Globe
22-04-2025
- Entertainment
- Boston Globe
Whether he's serving partiers, little kids, or busy downtowners, Ernie Campbell has an appetite for more
Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Now, Campbell splits his time between Boston and Brockton; the second location of Jamaica Mi Hungry opened earlier this month. He chatted about his early days in Jamaica, his favorite way to relax in the kitchen, and the one condiment that gives him a thrill. Advertisement Chef Ernie Campbell poses in the kitchen. Tell me a little bit about what sparked your love for food. Did you cook growing up? Yes. Growing up in Jamaica, I would go fishing. There's a black fish, like tilapia. We'd dig the worms out of the ground, put in the hook, and go fishing, then take it home and cook for the family. Advertisement It was me and my mom. I have a sister who has kids. I was the breadwinner in the house, so I had to go out and hustle. I'd be excited to cook, and I'd share with the neighborhood. I was able to see that this was a thing that was in me; that I could turn that into a business. Tell me about your first job. My first professional job was after school. I went to an internship at a hotel called Mariners. I was dishwashing; I was in the kitchen; I worked with a lot of chefs from all over the world. I went back to Montego Bay, working at a supermarket, packing the shelves. I learned about food — it was tough. I called the hotel back where I had the internship. The owner said, 'Come on down!' Everything changed from there. I became the chef there in a year. Next, I was cooking at all-inclusive hotels along the beach in Jamaica. I was a big chef for spring breakers. I would feed 3,000 spring breakers for six weeks. That was a big deal for me. What brought you to the United States? That's a good question! I also was a tour bus driver, from the airport, back to the hotel, sightseeing, shopping, things like that. I met my wife on the bus. She brought me here, and I started working at my first job at the Bayside Expo Center — on the lawn, doing burgers, chicken fingers, things like that. They thought I was so fast and natural. I'm like: 'This is nothing, because I'm not cooking. I'm putting cheese on burgers. I'm not doing spices and seasonings.' It wasn't a challenge at all. They were looking at me like: 'Man, who's this guy?' Advertisement What was your impression of Boston, coming from Jamaica? It was a culture shock, but I really was looking forward to the change in my life and a faster pace. I had the energy to try something new and different. I did come in the wintertime, and I looked at the trees — there were no leaves on them! Why were there so many dead trees around here? It was just cold. If you see a tree like that in Jamaica, it's not coming back. You also went to Belmont Day for a little while, right? That was great. I was very nervous leaving the Seaport Hotel to take that job. When I was told about the job, it was an opportunity for my son to be in that school as well. He was going to start the fourth grade, so I decided: 'Hey, I'll do it for my son.' It was the greatest move I made. I was driving him to school every day until he graduated, and it was fun. That's what put me in the food truck business; I had so much time and space for myself in the summertime. And the parents there supported me very well. I did events for teachers, parents, things like that. I took out my 401(k), and got my first food truck. Tell me something: Were the kids picky or adventurous? Those kids were the best clients I ever had. I would have a line of parents coming in every morning to talk to me and say thank you. And it felt really good. They said, 'I couldn't get my son to eat green beans! When he comes home, he says, 'Chef makes the best green beans!' Everything I make for my kids, it's: 'Oh, that's not how Chef Campbell does it.'' Advertisement The parents were so grateful, sending their kids to school and knowing that they're going to eat well, because every kid was eating when I was there. Every kid — I have pictures of everybody with all their allergies, so I could put their face to them. They came straight to me for their food. Some don't eat nuts, some don't eat peanuts, some don't eat cheese, some don't eat flour. Just name it all: I was protecting all of it. Tell me a little bit about the food downtown. Is it the same menu? Anything a little bit different? It's the same menu that everybody knows. The reason I chose downtown was because, in the first place, with the truck, I knew I wanted to take my food to a different client base, not in the neighborhood that I live in. I wanted to do something a little different. Putting the food truck in the city was better. It was cheaper than having a restaurant, because I didn't have money to pay $30,000 a month for rent downtown. It's hard; you're trying to sell a product that they're not used to. Taking the truck out, I saw the support that I was getting. That's what gave me the confidence to say, 'I can do this. People are really loving it.' What's your favorite dish? Well, to tell the truth, I really love to cook, and I like to challenge myself in the kitchen. It's not about what's my favorite dish to cook anymore so much as: 'How many people can I cook for?' If a hospital calls and says, 'Hey, we need 2,000 plates!' — those are the kinds of challenges I face now. Advertisement But I really enjoy being in the kitchen. No matter what I'm going through, I get in the kitchen, and all of my problems are gone. Do you listen to music while you cook? What's your vibe when you're in the kitchen? It's all focus. It's all silence: me and the knife, the sound, the food, the taste, the flavor, the smell. I love driving, too. When I'm driving, I don't listen to music, either. I just want to hear the wind, the breeze, and the car. Where do you eat when you're not working? I love sushi: Basho, in the Fenway area. Last week, I did go to Zuma, at The Four Seasons. That was amazing. The sushi was great; the best sushi ever. What about takeout? What do you do if you just want to grab something quick? I never order food for takeout. I never order food and have it delivered. I might taste pizza or chicken wings from Wingstop or something. But I've never called on the phone and had somebody deliver food to me. You prefer to make food at home? Yes. I like my fresh pasta with salmon and marinara sauce. It's very simple. Is there any food that you just cannot stand? I wouldn't say that, no. I explore a lot of food, but I explore good food. Everywhere I go, I Google 'Jamaican restaurant,' and I'll find it. I'll try their oxtail; I'll do a little test for everything. I'll just go there and spend my money to support them. Advertisement What type of food do you wish Boston had more of? What are we missing? We were missing the Caribbean flavor downtown for sure, even the Haitian patties and stuff. I'm trying to bring that downtown — we need that diversity of food. From African cuisine to Haitian cuisine, I just want to be that person. I'm just going to send that message: 'You can do it.' One things that really hit me and has stuck with me until today: When I first took my food truck out, I think it was at Tufts University or at UConn. I don't know where I was, but it was one of my first events at a school. And one of the college kids was Black. He first looked at me and was like, 'Oh my God! Jamaica Mi Hungry!' They feel they cannot do something; they cannot be something; they cannot go somewhere; they cannot do what they really want to do. I'm kind of just different, the opposite of that. I like to be out there, loud and proud, being myself. Is it busy downtown, or are people still remote or working hybrid? Well, since I opened, I've been doing a hundred customers for lunch downtown. It's great. Friday is slower; maybe Monday. But, during the week, it's 100 customers, so it feels good, and I know it's going to get better. I'm still hoping to do maybe 200 or 300 for lunch. I'm preparing myself for that. What would you choose as your last meal on Earth? Wow. That's funny. I mean, I love salmon. I'm a seafood guy. I love my seafood. But sushi is my favorite food, though — spicy tuna rolls, soy sauce, wasabi, ginger. Sometimes I take a little hit of wasabi that's like: Ooh! It just feels nice. Interview was edited and condensed. Kara Baskin can be reached at
Boston Globe
10-04-2025
- Business
- Boston Globe
Park Bagelry brings a new brand of bagel to Allston; El Barco takes over at Summer Shack
Farewells : Latin American grocery and snack supplier Super Bien closes at Brighton's Charles River Speedway (525 Western Ave.) this weekend, confirms owner Melissa Stefanini. However: 'Super Bien, the business, isn't going anywhere,' Stefanini promises, focusing instead on private events and popups. (Hopefully, she'll still sell her signature Stefanini's empanadas brand, Buenas , continues at Union Square's Bow Market as well as at retailers like Formaggio Kitchen and Russ & Mimi's . Next door, she also stocks many Super Bien staples at a new market, BOWdega . Advertisement Ernie Campbell of Jamaica Mi Hungry got started as a personal chef 13 years ago and branched into catering and a food truck, supported by culinary incubator CommonWealth Kitchen, before opening his first restaurant in Jamaica Plain in 2019. Bonnie Rosenbaum of CommonWealth Kitchen Openings: Office dining has become more exciting: Chef Ernie Campbell opens a downtown location of Jamaica Mi Hungry (289 Devonshire St.) this week. Campbell is known for braised oxtail, jerk chicken, and curry goat. Campbell got started as a personal chef 13 years ago and branched into catering and a food truck, supported by culinary incubator CommonWealth Kitchen , before opening his first restaurant in Jamaica Plain in 2019. Advertisement Dandelion has sprouted at the Boston Harbor Hotel (70 Rowes Wharf), serving quiches, pastries, grab-and-go sandwiches, and bowls, plus kombucha and craft beer. Pop in daily between 6:30 a.m. and 3:30 p.m. Pop-ups : Springtime looks a little different this year at the Back Bay's Summer Shack (50 Dalton St.): Martha's Vineyard favorite El Barco takes over starting on Thursday, April 17, serving trendy tacos (a Smashburger version comes with beef, American cheese, and pickles) and tequila. Per a rep, El Barco will test the waters as a pop-up, with the possibility of staying in the space longer. Cambridge's Summer Shack remains open. Rebrands : Nightlife venue Mariel Underground (10 Post Office Square) closes on Saturday, May 31. Their COJE Management Group replaces it with a new concept this fall. Restaurant Week: Portland, N.H., and the surrounding area celebrates Restaurant Week: Portsmouth & The Seacoast, kicking off on Thursday, April 10, and running until Saturday, April 19. Enjoy prix-fixe meals at more than 30 destinations, with prices starting at $32. Check out the tasty lineup at Kara Baskin can be reached at
Boston Globe
26-03-2025
- Business
- Boston Globe
Where to eat around Boston this spring
Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up 464 Massachusetts Ave., Central Square, Cambridge, Advertisement Gary's Pizza All roads eventually lead to pizza. Open all the Mistrals, Ostras, and Sorellinas you like; one day Roman-style pies will sound their siren song. Which is to say, Columbus Hospitality Group is launching its latest, Gary's Pizza, in the next couple of weeks. The takeout-only South End shop will offer slices and pies, sandwiches and salads, and desserts. (Who the heck is Gary, you ask? It happens to be the middle name of both owners chef Jamie Mammano and Paul Roiff.) Roman-style pizza is baked in rectangular trays and traditionally sold 'al taglio,' by the cut — street food eaten on the go. According to Gary's, it has thick, airy crust that's crisp on the outside with a soft, chewy interior. Expect a polished pizza joint vibe, with black-and-white tile floors, and food made by chefs from the restaurant group's fine-dining concepts. And there's more pizza-from-chefs coming soon: FiDO Pizza, from the group behind Bar Mezzana, Black Lamb, and others, will open at the Allston Labworks campus this summer. Advertisement 1744 Washington St., South End, Boston, The interior at Jadu in Jamaica Plain. Currently a cafe by day, it will soon also be a wine bar at night. J-M Leach Jadu In December, Jadu opened in Jamaica Plain, enriching Centre Street's cafe culture. (The name means 'magic' in Hindi.) Currently Jadu serves a breakfast-into-lunch menu of baked goods, Turkish-style eggs, peanut-ginger chicken and black rice, Maggi instant noodles with tofu, and more. The daytime coffee shop will soon also be a nighttime wine bar. Owner Maya Mukhopadhaya, who started Jadu as a wine-focused pop-up in 2023, is aiming for a mid-May launch. To complement the wine, there will be snacks and small plates: crudo dishes, pork and nduja meatballs, miso butter mushrooms on toast, a mortadella sandwich, and other tasty morsels. 767 Centre St., Jamaica Plain, Boston, Jamaica Mi Hungry got its start as a food truck. Now it's a restaurant in Jamaica Plain, with a new location opening downtown. Bonnie Rosenbaum of CommonWealth Kitchen Jamaica Mi Hungry For downtown office workers, it's always worth celebrating the opening of a new restaurant that might mix up the lunchtime routine. When that restaurant is another branch of Jamaica Plain's Jamaica Mi Hungry, it's particularly exciting. Chef Ernie Campbell started the venture as a food truck; his veggie patties, curry goat, and fiery jerk pork shoulder will invigorate even the sloggiest workday. Opening soon. 289 Devonshire St., Boston, Little Sage chef Tony Susi is known for his pasta dishes. Little Sage Little Sage If you've been eating at Boston restaurants for a while, you likely remember Sage, a North End hot spot that later relocated to the South End. Chef Tony Susi was the man behind the menu. He began working there as executive chef with owner Jennifer Matarazzo, then purchased it from her in 1999. After cooking at places including Bar Enza, Capo, and Geppetto, Susi is reunited with Matarazzo in the North End. Little Sage, a salute to their former restaurant, opened in March. (It replaced Matarazzo's Locale, but you can still get that restaurant's pizza to go.) Susi is particularly known for his pasta dishes, and a few favorites from the Sage era — gnocchi, fazzoletti — return. Look for new favorites, too, along with hamachi crudo, lamb skewers, clams with lemon and garlic butter, and brick oven chicken with crushed potatoes. Meanwhile, at Bar Enza, legendary chef Lydia Shire (Scampo) has taken the reins. Advertisement 352 Hanover St., North End, Boston, 617-742-9600, McCarthy's and Toad The Boston area loves an Irish pub with food, pints, and live music — especially one from Tommy McCarthy and Louise Costello, owners of the Burren in Somerville and the Bebop in Back Bay. In the former Christopher's space in Porter Square, and opening any minute now, is McCarthy's — along with longtime music venue Toad next door. Expect Irish pub classics, meatless options, and, the website promises, 'the greatest craic in town.' 1920 Massachusetts Ave., Porter Square, Cambridge, Chicken karaage at Mimi's Chūka Diner. Mimi's Chūka Diner The groovy scene at Somerville innovation hub Somernova now has a new dining option. Mimi's Chūka Diner, born out of a pandemic pop-up, is open inside the Aeronaut brewery and taproom. It joins Venezuelan concept Carolicious and Somerville Chocolate. You'll be greeted by daruma dolls and a super-buff lucky cat at the entrance to the diner-inspired space. Mimi's specializes in chūka ryori, Chinese dishes prepared in a Japanese style. The menu includes fried pork gyoza with vinegary dipping sauce; chicken karaage, fried nuggets over rice with Kewpie mayo, shredded cabbage, and lemon; yakisoba-esque charred garlic noodles with mushrooms and pickled ginger; and a Japanese take on mapo tofu that's less spicy, more sweet. To drink, you'll find lychee shochu coolers, mix-and-match highballs, sake, and more. Advertisement 14 Tyler St., Suite 102, Somerville, 617-996-6062, A gochujang sticky bun from Nine Winters Bakery. Mim on Roseway Photography Nine Winters Bakery Pastry fans may have tasted Nine Winters' Korean-American baked goods at Bow Market or popping up at Honeycomb Creamery. Its new location on Concord Avenue in Cambridge will open in early spring; its purple sign just appeared like a crocus. Owner 292 Concord Ave., Cambridge, Soul & Spice When its Blue Hill Avenue location closed, Poppa B's left a gap in Boston's soul food scene. Now, miraculously, it's back, as Poppa B's BBQ Soul. It's partnered with West African concept RedRed Kitchen as Soul & Spice. They share the Nubian Square space that was formerly Soleil, in the Bruce C. Bolling Municipal Building. Where else can you get fall-off-the-bone ribs, BBQ chicken, and fried catfish will all the sides plus jollof rice at the same location? Sunday lunch is a warm neighborhood scene, with everyone running into friends and catching up. Advertisement 2306 Washington St., Nubian Square, Roxbury, A spread of dishes at Tall Order includes pickled mushrooms, grilled broccoli, steak frites, and grilled pork blade steak with stewed peppers and pommes purée. Will Faraci Tall Order Long the Thirsty Scholar, this space is now Tall Order, a worthy successor for neighborhood watering hole. Combine the cocktail acumen of Joe Cammarata and Daren Swisher (Backbar, Daiquiris and Daisies, Hojoko) with a menu from chef Juan Pedrosa (Bar Salida, the Glenville Stops, Yvonne's) and you've got a highly visitable hangout. Tall Order feels like a dive bar but functions like a restaurant — or several restaurants in one. At the bar, some people drink inventive cocktails and snack on pickled mushrooms, candied Japanese peanuts, and caramelized onion dip, while others tuck into steak frites or cod with saffron rice and preserved lemon butter while sipping a nice glass of wine. Other menu highlights: a karaage chicken sandwich with miso honey mustard, pasta with sugo and roasted mushrooms, and a grilled pork blade steak with stewed peppers, pommes puree, and a sauce made from sweet sherry. The Tall Order cocktail is a potion of rum, madeira, pineapple skin, clarified coconut milk, lime, and more, dangerously drinkable; the Lima Choke Hold somehow makes pisco, Cynar, Riesling, and gochujang work together in one drink. There are low-alcohol options, too, like the sherry and vermouth-based Little Panda and the lightly spicy Chill Out, made with poblano chile liqueur. And about half the customers seem to have a Guinness in hand. 70 Beacon St., Somerville, Devra First can be reached at
