WHO SAYS THE SUBURBS ARE BLAND?
IN WELLESLEY, JUNIPER PACKS A PUNCH.
HOW DOES YOUR PERSONALITY TRANSLATE INTO YOUR RESTAURANT AND FOOD?
>> I WOULD LIKE TO THINK OF MYSELF -- SHAYNA: MEET DAVE BECKER.
JUNIPER’S CHEFS AND OWNER.
>> I HIRE PEOPLE BECAUSE THEY ARE NICE.
THERE HAS TO BE A CULTURE OF POSITIVITY.
SHAYNA: ALFRESCO SERVICE ON CENTRAL STREET.
>> WE WENT FROM 10 TO 25.
SHAYNA: THE MENU HAS SOME SURPRISES.
>> BECAUSE I MIDDLE EASTERN FOOD.
-- BECAUSE I -- QUASI MIDDLE EASTERN FOOD.
SHAYNA: SIMPLE BUT SWEET.
A SUMMER PEACH SALAD.
PERFECT FOR DINING OUTDOORS.
>> CRUMBLED GOAT CHEESE WITH PEACHES.
SHAYNA: BE BRAVE AND ORDER THE BASE.
>> YOU CAN ALWAYS TELL WHO UP -- WHO GREW UP EATING WHOLE PRAWNS.
IT HORRIFIES EVERYONE AT THE TABLE.
I LOVE IT.
THE CHICKEN SCHNITZEL IS ALMOST A MIDDLE EASTERN INFLUENCED CHICKEN PARMESAN.
INSTEAD OF BAKED IN THE OVEN WITH TOMATOES AND CHEESE, IT IS OVER A SLIGHTLY -- IT IS OVER A SLIGHTLY SPICY SAUCE.
SHAYNA: YOU SIMPLY HAVE TO TRY THIS SPECIALTY SUMMER DRINKS.
BECKER DREAMED UP A DRAGON FRUIT DELIGHT.
>> SPICY GRAPEFRUIT, TEQUILA, INSIDE A DRAGON FRUIT.
SHAYNA: I’M NOT GOING TO DO A SHOT.
I’M GOING TO SIP IT.
CHEERS.
THE DRINK COULD BE CALLED WILD WELLESLEY.
ESPECIALLY IF THERE IS A CROWD.
>> IF YOU EVER WANTED TO WATCH A FISTFIGHT TAKE PLACE ON THE STREETS OF WELLESLEY, IT’S LIKE WHEN WE RUN OUT OF TABLES HERE.
IT IS LIKE A CONTACT SPORT.
SHAYNA: A WALK IS FULL OF SURPRISES, ESPECIALLY IF YOU HAVE NOT VISITED MOODY STREET.
THE CITY WAS CLOSED TO TRAFFIC FOR THE SUMMER TO ALLOW RESTAURANTS TO BRANCH OUT OUTSIDE.
PRIOR TO COVID-19, BISTRO 781 DID NOT OFFER OUTSIDE SEATING.
>> WE ACCLIMATE.
IT’S FUN.
THE SLOW SEASON IS USUALLY IN THE SUMMER.
SHAYNA: BISTRO 781 OWNER AND GENERAL MANAGER JEFF TAKES A SPECIAL PRIDE IN BEING PART OF THE COMMUNITY.
>> I HAVE BEEN HERE MY ENTIRE LIFE.
THIS HAS BEEN AMAZING.
TO BE PART OF THE GROWTH IS HUGE.
SHAYNA: HE SAYS HIS ROOTS HELP HIM UNDERSTAND THE TASTE OF THE WIDE RANGE OF RESIDENT.
>> ALL THE TOWNS AROUND US, THERE ARE A LOT OF DIFFERENT PEOPLE FROM DIFFERENT PLACES.
IF YOU WANT TO COME IN AND SPEND $15, YOU CAN DO THAT.
YOU CAN SPEND $200 AND HAVE A GOOD NIGHT.
SHAYNA: WE HAVE A FEAST.
IT IS TIME TO DIG IN.
>> WE HAVE A SALAD WITH FRIED LEAKS AND GOAT CHEESE -- LEEKS, GOAT CHEESE, SEAFOOD, RISOTTO.
SALMON STUFFED WITH CRAB AND ASPARAGUS WITH POTATO.
TACOS HAVE CILANTRO AND WATERMELON.
IT’S DELICIOUS.
SHAYNA: THERE ARE SO MANY GREAT RESTAURANTS FOR PEOPLE TO DINE AT IN BOSTON.
WHY COME HERE?
>> BECAUSE THEY DON’T HAVE TO GO TO BOSTON.
WE HAVE WHAT IS BETTER.
YOU HAVE THE EASE OF GETTING HERE, PARKING, A GREAT COMMUNITY, A GREAT CHEF AND A GREAT PLACE TO EAT.
YOU DO NOT NEED BOSTON.
SHAYNA: JEFF ABELLARD IS PLANNING AN EXPANSION TO NEW ZIP CODES, INCLUDING NASHUA, NEW HAMPSHIRE, WHERE HE IS PLANNING TO OPEN BISTRO 603.
AND BACK TO JUNIPER IN WELLESLEY, CHEF DAVE BECKER SAYS HE NEVER WENT TO CULINARY SCHOOL.
HE LEARNED TO COOK WHILE WORKING IN RESTAURANT KITCHENS.
NOW HE READS AS MUCH AS HE CAN ABOUT FOOD AND SOMETIMES TRIAL AND ERROR LEADS TO DELICIOUS DISHES.
UP NEXT, GETTING BY WITH