Chef

Cassie Piuma

"This is a really cool version of Indonesian fried rice. It's a lot fun working your way thru the bowl as you encounter loads of tastes and textures. I especially love the chunks of fresh pineapple and the poached egg on top, but they also toss in some pork and shrimp."

""I drive thru 37 stop lights to get to blue ribbon in Arlington, but these burnt ends are so worth it. Flavorful pieces of meat cut from the point end of the brisket are truly a delicacy.""

"Just outside the city, in the sleepy little town of Winthrop, hides the best lobster roll. I'm sure it's not a secret anymore, but it's still the best value out there. There is so much lobster meat packed in there, you can make two rolls out of one and eat them on the beach."

"This luxurious dish is so special, it belongs in a Michelin-rated restaurant."

"It's a super light, flaky scallion pancake wrapped around poached eggs, cheddar cheese and a local greens pesto. It's messy but fun to eat. Breakfast all day!"

"A perfectly fried kumamoto oyster is served nigiri-style with yuzu kosho aioli and squid ink bubbles. It's crunchy, salty, acidic and has a touch of spice—everything you need in a single bite. I always get two orders."