Café Manzi’s joins Shrewsbury St. lineup
Brian Manzi opened Cafe Manzi’s, 352 Shrewsbury St., Worcester, last month, in space formerly occupied by Zia Grill.
The owner advertises that the business is in the old Scano’s Bakery.
Zia Grill and Scano’s Italian Bakery were businesses at 352 Shrewsbury St. A main entrance connected the two places.
Café Manzi’s has its own entrance, plus added space inside. The place seats 50.
Another new business, The Italian Baker, owned by John Grosse, is expected to open this summer in Scano’s old spot. Grosse, former owner of Bread and Pasta on Shrewsbury Street, makes Italian bread, focaccia and hard rolls for Café Manzi’s and bread for VIA Italian Table in Worcester. He will reportedly operate a retail and wholesale bread business when he opens. Pizza also will be available, according to a sign in the window.
About Café Manzi’s:
Manzi worked as sous chef at the Flying Rhino Café and Watering Hole in Worcester for four years and helped to open Chioda’s Trattoria in Worcester, owned by his uncle, Steve Chioda. He also was partner with his father, Bill Manzi, in the former Manzi’s Village Café (Millbury Street) in Worcester.
His grandfather, Angelo Chioda, owned a pizza shop in Worcester.
“I was in and out of the pizza place as a kid, and it was my first introduction to the food business,” said Manzi. “I really love cooking, and I always wanted to own my own restaurant.”
Café Manzi’s is open from 6 a.m. to 2 p.m. Mondays through Fridays; 7 a.m. to 1 p.m. Saturdays and Sundays. Private parties can be accommodated; catering is available.
The owner’s brother, Christopher Manzi, works in the business, helping to prepare breakfast and lunch.
Breakfast at Café Manzi’s is served all day. A sampling of what’s on the menu:
Eggs Benedict, $7.99; Chop n’Eggs (two eggs, two 4-ounce center-cut pork chops), $7.50; a variety of omelets, starting at $5.25; pancakes, including peanut butter banana pancakes, $5.50; French toast, plain, stuffed and Texas style, $3,99 to $5.50; breakfast sandwiches, $2.99 to $5.25, and The Panwich, a pancake muffin filled with bacon or sausage with egg and American cheese, $5.25.
The lunch menu consists of soups, (escarole and bean or soup of the day), salads antipasto, sandwiches, wraps and panini, burgers, entrées and daily specials.
Macaroni and meatballs or sausage served over pasta, $6.99, chicken or sausage cacciatore served over pasta, $8.99, and kibbe, $9.99, are some of the entrées.
It’s BYOB at lunch, according to Manzi, who wants to extend hours in the fall. “Ideally, I would like to stay open for the late-night crowd,” he said. “Diner hours.”
Note: College students (with an ID) get 20 percent off their breakfast or lunch tab, according to Manzi.
You can check Facebook for more info about Café Manzi’s.
Manzi and his fiancé, Stephanie Esper, plan to be married next year. The proud dad has two children, Alexus and Ariana Manzi.
Shrewsbury Street is heating up!
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Tower Hill Botanic Garden in Boylston will be open until 8 p.m. Wednesdays through August.
Half price admission after 4:30 p.m. Aug. 11, 18 and 25.
Enjoy “Tapas on the Terrace” in the evening at Twigs Café. Try one of the small plate dinners prepared by chef Tom Simons.
Tower Hill’s signature cocktail, Agrippina’s Potion, will be served at the cash bar. Wine and beer will also be available.
Also, check out the sale, Aug. 10-15, in the gift shop.
Guided tours at Tower Hill will be at 6 p.m. Aug. 18 and 25.
Circle the date: Aug. 20-22 for Tower Hill’s first herb show. Visit www.towerhillbg.org for information about other special events.
Good stuff!
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I hope diners are taking advantage of the sweet deals during Worcester Restaurant Week, which continues through Aug. 15.
Last week, I listed restaurants participating in the event, and what some of them will be serving. Just a reminder: Three-course meals cost $22.10 during the celebration.
Are you ready for barbecue?
Richard and Erin Romaine and Bonny Dalrymple, owners of Smokestack Urban Barbecue, 90 Harding St., Worcester, offer these choices for the three-course menu.
Appetizers: Fried pickles, chipotle wings or chowder; entrées: veggie burger with fries, brisket plate with BBQ beans, apple slaw and cornbread, pulled pork plate with BBQ beans, apple slaw and cornbread, or smoked chicken plate with BBQ beans, apple slaw and cornbread; dessert: black bottom banana cream pie, great chocolate cake with vanilla ice cream or key lime pie.
Several readers sent e-mails to say it wasn’t so easy to find menus posted on some restaurant websites.
So how do you choose where to go?
I say, be adventurous, and get out of your comfort zone.
What have you got to lose?
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The Citizen Wine Bar, One Exchange Place, Worcester, part of the Niche Hospitality Group, will have “Jammy Reds and BBQ Party” at 6 p.m. Saturday on the patio.
Bold and spicy red wines will be paired with barbecue from executive chef Steve Champagne. Pulled pork, ribs and brisket are on the menu.
Cost is $40 per person. To reserve: rsvp@nichehospitality.com and include the event name, Jammy, and the number in your party.
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Avocados in desserts?
You bet.
California avocados are at the peak of their season, so why not incorporate them into dessert dishes and utilize their nutritional value?
From the California Avocado Commission is a recipe for California Avocado Oatmeal Cookies With Raisins:
Preheat oven to 325 degrees. Arrange 1-1/2 cups old-fashioned oats on a small baking sheet and toast, stirring occasionally until fragrant and golden, about 20 minutes; cool. Increase oven heat to 350 degrees. Line two large baking sheets with a nonstick silicon mat or aluminum foil, shiny side up. Sift 1 cup all-purpose flour, ½ teaspoon baking powder and ½ teaspoon baking soda together into a small bowl; set aside. Cream 1 (4-ounce) stick unsalted butter at room temperature in large bowl of an electric mixer on medium speed. Gradually mix in ½ cup brown sugar and ¼ cup sugar, stopping as necessary to scrape down the sides of the bowl. Add 1 egg, increase speed to high and beat until well mixed. Add 1 ripe, fresh California avocado, peeled and seeded, to the bowl and beat until incorporated. Reduce speed to low and mix in flour mixture and oats. Stir in 1 to 1-1/4 cups raisins. Use electric mixer, wooden spoon or spatula to add and mix the ingredients. Use 2 level tablespoons of batter to form each cookie and place them about 1-1/2 inches apart on prepared sheet. (The cookies will not spread.) Slightly flatten and shape each cookie into a 2-1/2-inch round. Bake until browned, about 20 minutes. Transfer the cookies to a rack to cool. Store in a covered container. Tip: Dough can be prepared several days in advance, covered and refrigerated before it is formed and baked. Makes 24 cookies.
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Julio’s Liquors, 140 Turnpike Road, Westboro, will have its Belgium Beer Fest 2010 from 1 to 4 p.m. Aug. 15.
The event is free.
Food vendors will be on premise, plus Armsby Abbey in Worcester will make Belgian waffles and pour beer from its cellar.
Visit www.juliosliquors.com for more info.
If you have a tidbit for this column, call (508) 868-5282. Send e-mail to bhoulefood@gmail.com.