BUT FIRST, IRISH FOOD GETS AN UPGRADE IN THE SUBURBS.
♪ >> A NEIGHBORHOOD FIND, NESTLED
RIGHT NEXT TO THE COMMUTER RAIL, IN NEEDHAM.
THE JAMES IS AN IRISH PUB, WITH A PURPOSE.
>> WE ARE TRYING TO REFLECT WHAT PUBS ARE IN IRELAND RIGHT NOW.
THEY HAVE STILL GOT THE OLD-FASHIONED FEEL TO THEM, BUT
THE FOOD IS SO MUCH MORE ELEVATED.
A LOT OF THE SODA BREAD HAS GONE OUT TO THE PATIO.
>> ORIGINALLY FROM THE COASTAL CITY OF GALWAY, HENRY MOVED TO
THE STATES TWO DECADES AGO.
>> MET MY WIFE HERE, WE GOT MARRIED, THEN THAT WAS
IT, I WAS A LIFER.
♪ >> HENRY AND HIS BUSINESS
PARTNER HOPE THE JAMES HELPS DISPELL A MYTH.
>> IRISH FOOD WAS LOOKED AT, AS JUST FRIED, BAD FOOD, IN
GENERAL.
I THINK IT HAS COME A LONG WAY.
WE SOURCED LOCALLY AS MUCH AS POSSIBLE.
EVERY DAY AND MAKE EVERYTHING FROM SCRATCH EVERY DAY.
>> WHAT IS THE MUST HAVE?
>> YOU GOTTA HAVE OUR SODA BREAD.
OUR SODA BREAD WITH THE IRISH HONEY BUTTER.
WE COOK IT RIGHT BEFORE SERVICE.
I THINK WE ARE READY.
OUR SHORT RIB AND ALE PIE HAS BECOME OUR SIGNATURE DISH.
BRAISED SHORT RIBS, ROASTED VEGETABLES, PUFF PASTRY, CHEESE.
BUBBLING WHEN IT COMES OUT.
WE SERVE IT WITH BASS CAPONE -- MASCARPONE HORSERADISH.
>> OTHER WINNERS, SEAFOOD PIE AND CIDER-BRINED HERITAGE PORK
CHOP WITH BUTTERNUT SQUASH PUREE AND
MUSTARD CREME.
>> PERFECT COMFORT FOOD.
>> DURING COVID-19, HENRY AND HIS TEAM GOT CREATIVE.
INSIDE COMMODORES TURNED SHIELD.
>> WE PUT ON -- INSIDE, DOORS TURNED SHIELD.
>> ON INSTAGRAM WE ASKED IF ANYONE HAD SPARE DOORS.
>> OUTSIDE, HEATED PATIO.
>> IT IS TOTALLY COMFORTABLE AND SURPRISINGLY WARM TO EAT OUTSIDE
IN WINTER.
>> THE TOWN OF NEEDHAM OFFERED US A PATIO MADE IT INTO A BEER
GARDEN.
IT BECAME A NICE HOTSPOT.
>> A PERFECT PLACE TO CAP THE NIGHT WITH A TOASTY BEVERAGE.
>> IRIS COFFEE.
>> THE ULTIMATE COMFORT FOOD DRINK.
>> ABSOLUTELY.
>> ANY IDEA HAVE ANY ARE MAKING A NIGHT OR WEEK?
>> AS THE WEATHER GOT COLDER WE ARE MAKING 30 A NIGHT NOW.
THERE YOU GO, TRADITIONAL IRISH COFFEE.
>> SIMPLE, RIGHT?
JUST A SPOONFUL OF SUGAR.
>> A LITTLE BIT OF COFFEE TO MELT THE SUGAR, PATTY IRISH
WHISKEY, A GOOD POUR.
KEEP ON GOING.
>> WE CANNOT FORGET WHIPPED CREAM.
>> YOU POUR YOUR CREAM OVER IT AND IT WILL FLOAT ON TOP.
♪ >> FROM PUBS TO PASTA, HOW ABOUT
A TASTE OF TUSCANY?
IN BURLINGTON?
>> NO MATTER WHAT YOU GET IS GOING TO FEEL YOUR -- FILL YOUR
BELLY AND YOU WILL FEEL WARM.
>> THE DIRECTOR OF MARKETING AND EVENTS AT L’ANDANA, SAYS THE
TEAM IS COMMITTED TO ITALIAN CUISINE.
>> THEY WANT PERFECTION IN EVERY DISH IS CHECKED BY THE EXECUTIVE
CHEF BEFORE IT HITS THE DINING ROOM TO MAKE SURE IT IS HOW HE
INTENDED IT.
>> THE EXECUTIVE CHEF WORKED HIS WAY UP WITHIN THE HUB --
COLUMBUS HOSPITALITY GROUP.
THE OWNERS OF L’ANDANA AND OTHERS IN BOSTON.
>> I STARTED IN 2001 AND AS THE YEARS PASS I DISCOVER THE LAW I
HAVE AS FOR FOOD, AND NEVER SAW -- I DISCOVERED THE LOVE I HAVE
FOR FOOD.
>> DEDICATION IS KEY IN THE KITCHEN.
>> YOU HAVE TO PROVE YOURSELF, AND HOPEFULLY THE EXECUTIVE CHEF
OR OWNER WILL MAKE YOU THE LINE COOK OR THE SOUS CHEF.
>> THE TUSCANY INSPIRED MENU OFFERS HOUSE MADE PASTA.
THE BOLOGNESE IS A BEST SELLER.
>> BULLEN ASOS IS A LONG PROCESS.
WE GET -- BOLOGNESE SAUCE IS A LONG PROCESS, THREE HOURS, 350
IN THE OVEN.
>>, TELE IS NEXT WITH KING OYSTER MUSHROOMS, SQUASH,
--CAVATELLI IS NEXT WITH KING OYSTER MUSHROOMS, SQUASH.
MEANWHILE ANOTHER DISH ON THE WAY.
>> A TRADITIONAL ITALIAN DESSERT SIMILAR TO A DOUGHNUT, MUCH
LIGHTER TRADITIONALLY.
WE DO A TWIST ON IT, I AT RICOTTA, THAT GIVES IT TEXTURE,
LIGHTNESS AND MORE FLAVOR.
♪ L’ANDANA’S ELEGANT INTERIOR
SEATS TO 20 PEOPLE AT FULL CAPACITY.
SAME PR SAYS THE STAFF CANNOT WAIT UNTIL THE DAY WHEN THE
RESTAURANT IS BUSTLING AGAIN.
>> MY HOPE IS WE CAN SEE BEAUTIFUL SMILES AT THE DOOR AND
PEOPLE CAN SEE HOURS.
>> COME IN AND RELAX AND PEOPLE CAN SIT FOR HOURS AND ENJOY
THEMSELVES AND WE MISS THAT.
SHAYNE: L’ANDANA DOESN’T JUST DO PASTA, OF COURSE.
THEY HAVE A FULL AND DIVERSE MENU.
THE RESTAURANT WAS CREATED BY CHEF JAMIE MAMMANO, WHO IS
BEHIND MISTRAL AND SORRELLINA, AMONG OTHERS.
L’ANDANA HOPES TO SEE MORE BUSINESS NOW THAT RESTAURANTS IN
MASSACHUSETTS CAN OPERATE AT 40% CAPACITY, PER GOVERNOR BAKER’S
ANNOUNCEMENT A FEW DAYS