Bub Gourmand is Molly Notestine and Matthew Wright. Matthew is a writer and web developer. His favorite meal to prepare is breakfast because he believes a good egg yolk is the world’s best condiment. Molly is a wetland ecologist (she believes in Science!). She has the most adventurous palette Matthew has ever known and isn’t afraid to make him eat things he’s afraid of including (but not limited to) fish with hair and savory oatmeal. The name of their blog is a riff on The Michelin Guide’s Bib Gourmand rating. Bub is here to recommend some of Molly and Matthew’s favorite craft beer, restaurants, and recipes.
Mission Cantina is the epitome of charm: a great Mezcal selection, bitchin’ tacos, and Queso Fundido well worth the sucker punch to your coronary artery.
Mission Cantina. Amherst, MA.
The Best Pizza in the 5 college area is at Bread Euphoria. That’s what we remembered about the out of the way gem the two years we were in California and so far it’s retained its crown. We have fond memories of Hungry Ghost too, but for dining in and pairing great pizza with an equally great beer, Bread Euphoria remains our go to spot.
Bread Euphoria. Haydenville, MA
For Five Star dining I expected at least a little stuffiness, but it just isn’t what The White Barn Inn is about. I should have known, it’s right there in the name. The space used to be a barn. It’s definitely luxurious, but it’s like a celebrity interview that leaves you thinking, “you know, that George Clooney is just an everyday guy.”
White Barn Inn. Kennebunkport, ME
Little Star Pizza is one of our favorites and not just for the pizza. The decor in the Albany location is cozy and rustic, the draft selection is always good, and the staff is the best.
Little Star Pizza. Albany, CA
Our only complaint about a lot of brewpubs is that the food coming out of their kitchen doesn’t match the quality of their beer. El Cerrito’s Elevation 66 is a BIG exception to the rule and we love it.
Elevation 66. El Cerrito, CA
Homemade Pasta with Fresh Basil
I realized I’d never had fresh, homemade pasta, other than in a restaurant or from a store, which doesn’t count as homemade in my mind. Not owning a pasta roller and having no real interest in buying one, I set off to make my first fresh pasta using a rolling pin. How hard could it be?