Author: brandon
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The Charred Grill Pizza, Sudbury Backyard
September 2023, back in Sudbury, and this one has serious grill-marks-and-char energy — a heavily blistered crust on a wood board with grass in the background, looking every bit like it came off a hot grill or outdoor pizza oven rather than a conventional indoor one. By 2023 this household had clearly graduated from wire-rack-on-the-counter…
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Late Summer, One Plate
The first of September, 2023, still warm enough to eat with the windows open, one plain plate, no company mentioned or pictured. A quiet, solo wing dinner to close out the summer. Recipe inspiration: Budget Bytes’ Buffalo Wings.
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York Harbor, Maine: Wings With a Sea Breeze
A red plate, two ramekins of dip standing at attention, celery and carrots, and the unmistakable vibe of a coastal Maine dining room with a water glass sweating in the background. May in York Harbor is about as good as New England gets, and whatever this place was called, it earned its keep. No name…
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The Same Framingham Spot, Round Three
Back at what the GPS breadcrumbs confirm is the exact same Framingham Center location as the October 2022 takeout run — whether this was still the CJ’s Northside Grill era or whatever briefly followed it before the space turned over, the wing math checks out either way: ramekins of dip, celery and carrots, and the…
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Bedford Takeout and the Mystery of “Love Energy Food”
Grilled or blackened wings with an herb garnish and a hot sauce drizzle, packed in a plain pizza-style takeout box — and stuck to the bag, a sticker reading LOVE ENERGY FOOD in yellow text I could not fully make out. Is that the restaurant’s name? A delivery service’s branding? A koan I’m meant to…
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A Boxborough Standby
A takeout container and a cup of ranch, six days after the grocery-run post above — whether this is a callback to that raw package finally getting cooked, or an entirely separate takeout night, the timeline is a little fuzzy. Either way, Boxborough was clearly getting a lot of wing traffic in late 2022. Recipe…
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Before They Were Wings: The Grocery Run
Every home-cooked batch starts somewhere, and this entry captures that somewhere: a plain package of raw chicken wings, straight off the store shelf, price tag and nutrition panel included. Not glamorous. Not yet sauced. But honest — the unglamorous middle step that every single other post on this blog conveniently skips over. Recipe inspiration for…
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Framingham Center Takeout, Round Two (Same Spot, Probably)
The GPS on this one lands within about nine meters of the February 2023 entry below — same address, near-certainly the same restaurant, whatever it was calling itself by late 2022. Styrofoam container, foil liner, and a sauce cup with a handwritten “B” on the lid, which I’m choosing to believe stands for “Buffalo” and…
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The Pepper Rub Experiment
August 2022, and this batch got a heavier hand with the black pepper than usual — you can see the coarse crack all over the skin in the photo, alongside, once again, a side of bacon, because apparently that pairing became a habit sometime after the 2019 Acton entry and never really left. The extra…
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Lancaster, NY: Wings With a Basil Garnish, Very Fancy
A white plate, a black ramekin of white dip, and — I want to stress this — an actual basil garnish. Someone in the Lancaster, NY wing scene is trying, and I respect it, even if I can’t tell you who. This is easily top three for “restaurant clearly cared” in a photo where the…