Latest news with #Neapolitan-style
Scotsman
5 days ago
- Entertainment
- Scotsman
7 great Edinburgh Fringe shows you should add to your list this week
The Edinburgh Fringe is now well underway, with more than 3,853 shows to choose from. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... A glance at the Fringe brochure can be daunting, so if you're looking for a few ideas of what to see this year – here is small round up of shows taking place this week. Our daily Edinburgh Festivals feature is delivered in partnership with Fired Dough, handmade, Neapolitan-style pizza. Find out more at Theatre Mark Thompson's Spectacular Science Show is on at Gilded Balloon at the Museum Hingin' Oan Fir Googsie Advertisement Hide Ad Advertisement Hide Ad Venue 7, Lower Hall at Braw Venues @ Grand Lodge, 7.15pm, Aug 12-16 Celebrated Scottish actor Jimmy Chisholm (Braveheart, River City, RSC, London West End) stars in this compassionate and darkly funny tale of confusion, friendship and love against a backdrop of hope, from acclaimed Edinburgh playwright John McColl. Ghillie and Gadge are lost in an aimless existence until Googsie promises them happiness... or does he? Indeed, does he even exist? And could the enigmatic Plucky have the solution to all society's ills? Musicals and Opera Our daily Edinburgh Festivals feature is delivered in partnership with Fired Dough, handmade, Neapolitan-style pizza. Bugsy Malone Venue 70. Magnusson Theatre at The Edinburgh Academy, 5.45pm, until Aug 12 Join Bugsy, Fat Sam, Tallulah, Blousey and Dandy Dan for a fun time full of laughs, songs and lots of splurge! A great show for all the family and is sure to inspire younger members of the audience to tread the boards! 'Bugsy Malone by Captivate Theatre is a fantastic way to spend 80 minutes. The talented young cast kept us captivated for the duration as the story of gangsters, speakeasies and splurge guns was played out. The dancing and singing was top notch, and the action non-stop' (Primary Times). Splurge-tastic! Spoken word Marjolein Robertson: The Hillswick Wedding Venue 571, Shedinburgh at Shedinburgh, 6pm, August 8 Advertisement Hide Ad Advertisement Hide Ad A rich and beautiful story from Shetland, performed by comedian and storyteller Marjolein Robertson. The story of the Hillsook Weddeen (Hillswick Wedding) is one of Shetland's best folktales. It takes the listener back to life in Shetland in the late 1800s, exploring the crofting, fishing and other traditions, yet there is more to this story than meets the eye as through it we meet the trows, a creature of Shetland folklore and with them we go into their world. Children's Mark Thompson's Spectacular Science Show Venue 64, Auditorium at Gilded Balloon at the Museum, 11.45am, until August 10 You think science is boring, think again; this is science like you have never seen it before. Designed for children and adults alike, Mark's Spectacular Science Show explores the strange and magical properties of matter with exploding elephant's toothpaste, vortex-generating dustbins and even howling jelly babies! Awarded Best Kid's Show at Edinburgh Fringe by The Derek Awards, this interactive show promises to entertain and educate in the most spectacular way! Theatre Yellow Venue 9, Lower Theatre at theSpace @ Niddry Street, various times, August 11-23 Advertisement Hide Ad Advertisement Hide Ad Twelfth Night meets The Thick of It in a modern-day reimagining of what might have become of Malvolio after his fall from grace. Mal, once a ministerial adviser, now defends fraudsters in a shabby law firm. Rosie, an idealistic young lawyer, offers him a way back to his old life – but in a world where the highest ideals are sustained by the grubbiest actions, what looks like redemption might be a trap. Written by a senior political insider, Yellow is a witty, thought-provoking depiction of the realities – and compromises – of office life, law and today's politics. Dance Bond-Age Venue 41, Muse at Braw Venues @ Hill Street, 8.50pm, August 7 & 8 Starting from the idea of bondage as a metaphor, the piece of physical theatre Bond-Age explores pain and pleasure, bonds and restrictions in relationships, not only between lovers but also between family members, between an individual and his/her home country or the society, between one and his/herself or gender role, etc. Are we tied down to/by anything or anyone? Would it be better to be tied down or to be completely free? We are bound to play, characterized by multi-genre dance and original music, the play is bound to be sensuous, symbolic and experimental. Music Ali Affleck Presents: Billie Holiday – Sophisticated Lady Venue 57, Partially Seated at The Jazz Bar, 9pm, August 9 Two nights only! Award-winning Ali, Scotland's 'Queen of vintage jazz' (OC Weekly), presents a special programme – a carefully crafted selection of Lady Day's best-loved songs (including some of Billie's own favourites). 'Affleck is not a household name yet – but I think she soon will be' (BBC Radio Scotland). Best Jazz Vocalist 2014 and nominee 2017-20 (Scottish Jazz Awards). 'A musical storyteller' (Scotsman). 'Astounding vocals' ***** (San Diego Union-Tribune). 'Outstanding' ***** ( 'Vivacious stage presence' (Herald). Sell-out show in 2018 and 2019, so early booking is advised. Our daily Edinburgh Festivals feature is delivered in partnership with Fired Dough, handmade, Neapolitan-style pizza. Find out more at
Time Out
6 days ago
- Entertainment
- Time Out
Phuket's 8 best pizza spots
What it is: Pizza Sondrio is Kamala's hidden gem for real wood-fired Neapolitan-style pizza. This cosy pizzeria blends beachy bohemian vibes with rustic cabin charm and the fast food neighbours make it an easy choice when cravings hit. Why do we love it: Pizza Sondrio stands out in Kamala's limited dining scene with excellent wood-fired pizzas. After 48 hours of fermentation, their crust emerges fluffy with excellent char and crispness. Capricciosa (B370) showcases their dough mastery beautifully. Signature vegetarian pizza (B340) with feta, tomatoes and balsamic delivers punchy flavours. Creamy burrata is particularly lovely, though the Italian balsamic drizzled on top makes it best enjoyed in moderation. Time Out tip: This local secret deserves seeking out for relaxed evenings when you're craving top-tier Neapolitan without leaving Kamala.
Scotsman
04-08-2025
- Entertainment
- Scotsman
Breathtaking acrobatics sprinkled with naughtiness is truly enchanting
The talented members of La Clique put on a mesmerising show Picture: Lisa Ferguson Wondering how many stars I'm giving the circus-vaudeville show 'La Clique', at The Famous Speigeltent in St Andrews Square? Then read on...! Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... We worried a little when a plastic sheet was wrapped around those in the front row, but we needn't have; a majestic dancer calmly stepped onto the small circular stage, and climbed into an Edwardian style rolltop bath. A strap raised Tuedon Ariri into the air, kicking a spray of water over the audience. Our baptism broke the ice and laughter erupted; joyful gales of hilarity which continued throughout. After Tuedon's enchanting routine to a Nina Simone track, there was Aurora Kirth's comic song about rats, Daredevil Chickens (Anne Goodman and Jonathan Taylor) 'suffering' the ultimate wardrobe malfunction; LJ Marles breakdancing and soaring high with the kinkiest kinky boots you ever saw, and a host of delightful follies and foolishness that enchanted the entire audience; there literally wasn't a dry eye in the house. Advertisement Hide Ad Advertisement Hide Ad After breathtaking aerial silk acrobatics by David Pereira – accompanied by the searing beauty of a Pavarotti aria from La Boheme – it was back down to earthy pop-corn from an usherette like no other. We didn't need to butter up Tara Boom, she literally did that herself, before launching a popcorn assault from a tiny plug-in machine on her helmet, during which her clothes seemed to disappear as if by magic... Our daily Edinburgh Festivals feature is delivered in partnership with Fired Dough, handmade, Neapolitan-style pizza. Find out more at After a drinks interval, a majestic opera singer (Aurora Kirth has a rich contralto voice) began to shudder and falter emotionally during her climaxes... and sure enough a culprit emerged. There was smut; but it was such cheeky, joyous smut that even the prudes didn't mind; indeed I wanted more. A prone Tara Boom delivered possibly the sweetest moment of the show when one of five parasols she was juggling with her feet opened to cascade red rose petals across the audience... Ursula Martinez naughtily lowered the final tone of the show in a deliciously risqué set which combined her body with magic tricks involving a disappearing red silk handkerchief. Veteran David Bates' production is not burlesque, nor eroticism. It is sheer HHHHH ***** star fun! La Clique is at Speigeltent St Andrews Sq 30.7.25-24.8.25 except Mon&Tue
Boston Globe
04-08-2025
- Business
- Boston Globe
Where to eat on Block Island during your casual summer day trip
Dick's Fish & Provisions The team behind island eatery Dead Eye Dick's launched Dick's Fish & Provisions in 2021, where they are serving fresh seafood, and sell live lobsters and local produce right behind their restaurant. Purchase one of their sushi rolls before enjoying it by the water, their blue fish dip for a picnic along the bluffs, or a poke bowl for the ferry home. While you're there, stock up on some island eggs, beef from Sprague Farm, and a cup of house brewed Thai iced tea. Dick's Fish & Provisions , 219 Ocean Ave., Block Island, . Old Post Office Bagel Shop The Old Post Office Bagel Shop first opened nearly three decades ago, and Advertisement Old Post Office Bagel Shop, 123 Ocean Ave. , Block Island. Check their for updates. Bagels from the Old Post Office Bagel Shop on Block Island. Old Post Office Bagel Shop Virginica Pizza Sadie Flateman, the owner of Great Salt Pond Oyster Co. on the island, is working on opening Virginica Pizza sometime in August. She plans to serve Neapolitan-style pizza with local produce and shellfish. A sample menu says they'll offer Block Island The name for the shop is closely tied to the bivalve: Crassostrea virginica is the scientific name for the Atlantic oyster. Virginica Pizza, 125 Corn Neck Road, Block Island, . Sadie Flateman, the owner of Great Salt Pond Oyster Co., is working on opening Virginica Pizza in August 2025. Alexa Gagosz Southeast Light Delights If you're a lobster roll lover, look no further than Southeast Light Delights, perched high atop the Mohegan Bluffs. Here, get the best version of an adult grilled cheese, which has hardwood smoked bacon, local tomatoes, and buttery chunks of lobster between fresh sourdough slices. Their spicy lobster roll has chunks of fresh lobster tossed in their own spicy-sweet chipotle dressing, served on crisp piece of lettuce in a buttery grilled soft brioche roll. If you're bringing kids (or non-seafood lovers), they also have hot dogs, simple grilled cheeses, and a grilled bratwurst served with fire roasted onion and cheddar cheese. They'll be open every day until Labor Day. Advertisement Southeast Light Delights , 122 Mohegan Trail, Block Island, . Persephone's Kitchen Persephone's Kitchen is a tiny café tucked away along Dodge Street, conveniently located within a five-minute walk from the ferry. Grab the first cup of coffee or iced tea you need for your day. Inside is a cozy interior with vibrant nooks to settle into. There's dim lighting, throw pillows, greenery, and paintings by local artists adorning the walls. The menu is scratched on various chalkboards over the front counter, where massive apothecary-looking jars hold curious teas, and glass domes cover flaky pastries. Persephone's Kitchen, 235 Dodge St., Block Island, . Persephone's Kitchen employees Madison Porter and Domonique Boardo, center, pour lemongrass hibiscus tea for customers. Ryan T. Conaty/Ryan T. Conaty for the Boston Gl The Cracked Mug For years, Alicia Miro has been operating The Cracked Mug, a scratch kitchen and coffee shop on Payne's Dock. They serve coffee from Tiverton, R.I.-based The Cracked Mug, 133 Ocean Ave., Block Island, . Inside The Cracked Mug, a scratch kitchen and coffee shop located on Payne's Dock on Block Island. Alicia Miro Ellen's at The Airport In 2023, after three decades in business, Bethany Campbell Coviello turned over the keys to the tiny diner at the Block Island Airport to Miro of The Cracked Mug. Miro worked to transform the diner — once splashed with red paint with loads of signs, pendants, and flyers adorning the walls — into Ellen's, a quaint diner with sage green walls, named for her grandmother. Unlike most restaurants on the island, Ellen's is open year-round. Go for standard omelettes and egg sandwiches in the morning, and patty melts, clubs, and chicken pot pie for lunch. If you're staying on the island, they open at 6:30. If you're taking the ferry for a day trip, they close at 2 p.m. Advertisement Ellen's at The Airport, 4 Center Road, Block Island, . Sausage gravy and biscuit at Ellen's at the Airport on Block Island. Ellen's TigerFish TigerFish is the only late-night kitchen on the island, usually serving Asian fusion bites until midnight. If you're only there for the day, consider going for lunch or a drink. At the bar, they have a variety of sake, and a cocktail selection that's inspired by tropical flavors – coconut, passionfruit, fresh watermelon juice, and pineapple. Check the specials menu, or order plates like fried chicken steam buns, spicy tuna rolls, and spicy dan dan noodles. One summer, they served a peking duck quesadilla – swapping in scallion pancakes for tortillas – with a TigerFish, 126 Corn Neck Rd, Block Island, . The peking duck quesadilla at TigerFish on Block Island. They swapped tortillas for scallion pancakes, used a Grafton Village cheddar from Vermont, pickled onion, candied bacon, soy, and sriracha cream. Alexa Gagosz Payne's Donuts An island tradition since 1963, Payne's serves homemade donuts - sugar, plain, and cinnamon - out of a food truck throughout the summer season. Grab a quick dozen and feed a crew on the beach, or bring them back to the mainland to enjoy at home. Payne's Donuts, New Harbor, Ocean Avenue, Block Island. Check their for updates. Payne's Donuts on Block Island. Payne's Donuts Poor People's Pub The Poor People's Pub, which first opened in 2011, is the tavern for the every man. It's where you can grab hand-tossed pizza, house-smoked meats, burgers, and even foie gras. Before ordering off the standard menu, always check the specials. This summer, they've been serving steak bombs with Block Island-raised sirloin; corn from Sunset Farm with roasted chipotle aioli, tajin, and cotija cheese; smoked game hen with a chili lime marinade; and an escargot toast. Advertisement In the morning, head upstairs to the BI Bodega for egg sandwiches on BI Bodega, located above Poor People's Pub, 33 Ocean Ave., Block Island. Check their for store updates. The Poor People's Pub at 33 Ocean Ave. is a Block Island watering hole open nearly year round. Ryan T. Conaty/Ryan T. Conaty for the Boston Gl Blocksicle Enjoying a popsicle is one of the most nostalgic summertime memories. At the Inn at Old Harbor, Blocksicle owners Emma Andy and her partner Bobby Welch have been experimenting with constantly changing flavors during their second summer open — including lemon rose, salted caramel, creamsicle, and fruit loops. Other popsicles are more extravagant — like a key lime popsicle that's dipped in chocolate and dusted with graham cracker. Their Blocksicle , 231 Water St., Block Island, . The Lunch Bucket John Levesque opened the Lunch Bucket in May 2023 on Water Street, where diners can overlook ferries coming in at the Old Harbor while savoring a burger. In the morning, grab a big breakfast or hashbrown patty. For lunch, go for their hand-cut fries, blue cheese steak bomb, or choose from their selection of 10 different burgers. The best part: They don't freeze, pre-package, or microwave any of their food. So be patient, and enjoy a burger the old-fashioned way. Advertisement The Lunch Bucket, 30 Water St #101, Block Island, . A platter of food from The Lunch Bucket on Block Island. HANDOUT Aldo's Bakery Founded in 1977 by Anna and Steve Papa, Aldo's Pizzeria and Italian Restaurant on Block Island has grown into quite a complex just steps from where the ferry docks in Old Harbor. Anna Papa's father, Aldo, and her mother Maria, immigrated to Providence from Italy in 1955 and ultimately were the ones who helped develop the idea of opening Block Island's first pizzeria. When they opened the bakery, their kids would go down to the docks and sell pastries straight from the pans. Now, Aldo's has been taken over by sons Aldo and Bobby Leone, and is serving Italian specialties, while Aldo's Bakery, 130 Weldon's Way, Block Island, . The Aperol Spritz Gelato, which is homemade, at Aldo's Bakery on Block Island. Aldo's Beach Bar Perhaps you've had enough sun for the day, and now you need a drink in the shade. Head to Beach Bar at the Block Island Beach House, where you can order margaritas on draft, or glasses of frosé. While you're there, snack on a few appetizers, like a platter of fresh-cut watermelon, grilled street corn, fried oysters, and yellowfin tuna ceviche. Beach Bar at the Block Island Beach House, 32 Dodge St., Block Island, . The view from the Beach Bar at the Block Island Beach House. Read McKendree Blocks of Fudge For more than three decades, Blocks of Fudge has been serving classic flavors like turtle, rocky road, and penuche. And it should be considered a must-stop before you board your ferry to return to the mainland. While fudge is in the name, you can also stock up on handmade chocolates and truffles, gummies, and sours. Blocks of Fudge, 59 Chapel St., Block Island. Fudge from Blocks of Fudge, a tiny shop that's been in business for more than three decades, on Block Island. Alexa Gagosz Alexa Gagosz can be reached at
The Herald Scotland
24-07-2025
- Business
- The Herald Scotland
How The Barras became Glasgow's most exciting foodie destination
But elsewhere, thanks to a team who have invested time and effort into curating a line-up of street food vendors unlike any other, The Barras has slowly but surely evolved into one of the city's most exciting foodie destinations. As part of our Barras Reborn series, The Herald sat down with market manager Chris Butler to discuss the influx of independent culinary talent now based in the East End and how this contributes to the shifting identity of a 104-year-old cultural landmark. Pictured: The Pizza Cult at The Barras (Image: Robert Perry) 'I took on the role about a year ago, and one of the first things that I really wanted to change was the area where most of our food places are now,' Butler says. 'Before that, it was a sort of dead space and a real thorn in my side. 'I would go over there and think there's so much potential here, it was crying out for some sort of injection of life.' Before joining the Barras team, Butler spent 10 years employed as a funeral director, but found himself searching for a change after the death of his wife. Considering a career path that would utilise previous experience in the retail and food industries, he fondly remembered working in the bar at The Barrowland Ballroom during his younger years as some of 'the happiest times he'd had'. A conversation with friend and long-term Barras manager, Tom Joyes, followed, and when Butler was offered a new role, their attention quickly turned to the market's food and drink offerings. Pictured: A dish from Colombian Bites, one of The Barras latest foodie vendors (Image: Robert Perry) 'We have a great team of people to work with who have new ideas all the time, especially Tom, who has been here for 40 years,' Butler continues. 'He knows the place inside out, but even he is still learning as he goes because back in the day, The Barras was a totally different beast to what it is now. 'After I started here, we pretty much ripped everything out and began from scratch. 'Christian from our multimedia socials team and I put together a database for businesses applying for spaces here. 'A lot of the interest we were getting was from people who hadn't been to The Barras in a long time, so we made sure to get them down for site visits and share our vision. 'Traders like the Ceylon Cartel got involved after pop-up events. I just liked what they did, all the blades flashing and things while they prepped and thought they'd be a good fit. 'And there's Alan McCurdy, the Crumbleologist, who has thousands of followers on TikTok now. 'He pitched me the idea, and even though I didn't have a space at the time, we knew it would be great, so we got him set up in a stall. As soon as one of the red huts became free, he was relocated there.' When it comes to delivering a market that's full of unexpected foodie surprises from authentic Colombian empanadas to freshly pressed green juice or Neapolitan-style pizza, Butler says it's imperative to maintain a firm understanding of what each unit and stall has to offer. 'We wouldn't have somewhere that just does chips and nothing else,' he says. 'And these days, people want more than just a cheap burger van. 'Every place has to have its own angle to stand out so that no one is serving the same thing. 'We are really diligent about what we want, and I think that's what stops us from becoming another bland food spot. 'It's a real melting pot of styles and nationalities that we've got here.' In an era of TikTok reviews and foodie bloggers, the team also strives to stay ahead of the game by closely monitoring trends and searching for emerging talent that could be a perfect fit for The Barras. 'We can tell what's trending on TikTok through the people that are applying to set up here,' Butler says. 'You'll get five people in a day saying, 'I've got this brilliant idea for a baked potato stall' as if we've not heard that before. 'And when The Great British Bake Off is on, we'll get people saying I want to do this specific type of pastry and just think yeah, ok, join the line. 'But you do have to be social media savvy, because if people can catch onto the right trends and find to deliver them with a sense of credibility and longevity, then it can work really well.' While Butler accepts that The Barras has not traditionally been considered a 'foodie' market, these recent developments clearly demonstrate the power that a diverse and well-thought-out selection of vendors can wield in attracting new demographics. 'We're not stopping here,' he confirms when asked if there are plans to expand the current list of more than 20 food and drink businesses on their books. 'We're thinking about getting a couple of containers over on the spare ground, and we're looking at getting some really good Indian food and a Chinese food stall over on that corner. 'It actually won't be called the spare ground, London Road or D Section anymore. We've decided on a moniker of 'Glasgow Place'. 'It will have its own identity so that whenever we talk about it on social media or anything, people will know exactly what it is. 'There's also talk of a toilet block which will make the place more like a wee food village, and we'll need to find a way to get more electricity for it all. 'We're not resting on the reputation we've built; we're going to keep pushing and pushing for more.' With yet more exciting transformations to come, Butler describes working in an area so important to Glasgow's heritage as something of a 'double-edged sword' as they strive to honour the legacy of The Barras while looking towards a bold new future. 'You're always going to have people who don't understand what you're doing, or object to it because they feel that too much is changing," he says. 'But I wake up every day looking forward to coming into my job because you know that no two days are going to be the same, and you have a chance to make a difference. 'I've just come back from a week off, and no word of a lie, there were well over 100 email applications in my inbox for people requesting stalls. 'Now, not all of them will be relevant to what we're after, but it's all about finding that wee nugget of something that seems like a great idea, then figuring out how to develop that and run with it. 'Especially with our food guys. I know that soon some of them will outgrow us, and that's ok because then we'll have the exciting job of finding someone new to take over. "I just hope that when they do move on, they'll say to people: ''I got my start at The Barras, and I'm where I am today because of it.''
