Table Hoppin

TABLE HOPPIN’ A hidden gem, Lucky’s Café reopens

BARBARA M. HOULE

Lucky’s Café on Grove Street in Worcester is back in business after more than six months of lockdown.

Peter Armer, who with business partner Patti Hallinan operates the café, said the reopening on Oct. 5 went smoothly despite now working with a smaller crew. “The virus closed Lucky’s, probably for a lot longer than we expected, but we’re excited and delighted to have reopened and thankful to have such loyal fans and supporters,” said Armer. “We have worked tirelessly on a plan that keeps everyone safe, adjusting to reopening guidelines.”

Armer hired a cook who works with Hallinan and an employee for dining service prior to reopening. Staffing was an issue for restaurants even before COVID-19, he said, and the pandemic didn’t make it any easier.

Armer said word of mouth has proven to be an important marketing tool for Lucky’s, which is located at 102 Grove St., in downstairs space hidden from street view. Customers have given the café five-star ratings, he said, adding that people who don’t live in Worcester probably don’t know the café even exists despite a small sign outside the business.

“We’ve adjusted our hours, opening early so the college students who live nearby can drop in for items like breakfast sandwiches, etc.,” said Armer. The business currently is open from 7 a.m. to 2:30 p.m. Monday through Friday; 9 a.m. to 1:30 p.m. Saturday and Sunday. Daily specials and updates are posted on the café’s Facebook page. Call (508) 756-5014 for more information and take-out orders. Armer said the café currently doesn’t have curbside pickup or delivery, but he is “trying to work things out” for both options. “I would someday love to offer in-house delivery to customers who live in the area,” said Armer, who also contemplates the idea of “family-style meals” for takeout.

The café’s indoor seating for more than 20 is spaced out and masks are required. There’s on-street parking, in addition to a nearby small, gated parking lot. Call the café for directions to the lot, which cannot be accessed on Grove Street, said Armer.

Soup’s on at Lucky’s, with Hallinan’s Spicy Peanut with Chicken an all-time menu favorite, in addition to Patti’s Homemade Veggie Quiche, salads, burgers, sandwiches, daily specials and weekend brunch.

This past weekend Cheeseburger Omelet and Three Cheese Omelet, “the Jeremy,” a grilled cheese sandwich with bacon, lettuce, tomato and fried egg with Sriracha mayo served with french fries, homemade muffins and fresh fruit plate were included in featured specials.

In 2016, Lucky’s Café closed for more than a month to renovate and upgrade the kitchen, bringing it up to code. Some customers had thought the business had closed for good, said Armer, who previously had operated a “fish and chips joint” in Worcester.

It may not be business as usual in many local spots, but Armer and Hallinan are among small independent, hard-working owners who are sticking it out to maintain what they’ve built.

Lucky’s Café has been around since 1991.

Phantoms and Fire at OSV

Tickets for Old Sturbridge Village’s Phantoms and Fire, “this season’s most haunting outdoor experience,” scheduled Oct. 21-31, are now on sale.

Guests must purchase tickets for specific arrival times, 5 to 8 p.m. Pre-registration is required. Cost is $16 per adult; $12, youth ages 4 to 17; Free for children under 4. Visit www. osv.org for more information.

Partners Peter Armen, left, and Patty Hallinan of Lucky’s Cafe.

RICK CINCLAIR

Expect “spooky delights from bats and bonfires to cauldrons and candy, from ghosts to maybe even a headless horseman!”

FYI: Old Sturbridge Village offers “free admission for up to three kids per adult paying full admission price (or adult member) through Nov. 28.” Visit the website for event information.

Breakfast bread from Calise

File under new products:

Calise Bakery recently launched its first breakfast bread, Brioche Style Cinnamon Chip Texas Toast.

“For four generations, Calise has been known for providing the freshest, best-tasting bread and rolls for lunch and dinner,” said Michael R. Calise, president of Calise Bakery. “Expanding our treasured brioche style bread into breakfast was a natural next step for us, but we took our time to ensure that what we brought to the table was truly different than anything else out there. Our new Brioche Style Cinnamon Chip Texas Toast offers a fresh take on the most important meal of the day, making it the perfect treat for the whole family.”

The toast, dairy and egg-free, retails at $4.29 for a 16-ounce package (approximately 13 slices) in local stores including Stop & Shop, Big Y, Price Chopper, Target, Shaw’s, Roche Bros and BJ’s Wholesale Clubs.

Consumers can lightly butter the toast, or use it in a French toast recipe or for dessert breads or casseroles. FYI: Makes fantastic French toast, topped with local maple syrup and fresh berries or fruit.

Calise Bakery, founded in 1908 by the Calise family, originated in Providence and today is based in Lincoln, Rhode Island. Visit www. calisebakery.com for more information; follow the bakery on Facebook and Instagram.

Newman’s Own offers dairy-free salad dressings

This summer, Newman’s Own, Inc., founded by Paul Newman in 1982, introduced a new line of dairyfree salad dressings.

Meeting increased consumer demand for clean, wholesome ingredients, the new Newman’s Own salad dressings contain an Avocado Oil & Extra Virgin Olive Oil base and are available in Ranch, Caesar and Greek Dressing varieties, Keto and Paleo Certified. The Greek dressing is also suitable for a vegan diet. The three varieties are dairy-free, sugarfree, gluten-free, as well as soy-free and canola-free and boast an authentic, creamy texture. I can attest to the satisfying taste and flavor, having drizzled all the varieties over fresh, locally grown produce for months. Newman’s Own Pineapple Salsa is another personal favorite.

“From the beginning, Paul Newman wanted Newman’s Own to stand for two principles: creating great-tasting food and donating 100 percent of profits to charity,” said Bruce Bruemmer, vice president of marketing for Newman’s Own, Inc. “The new line of Avocado Oil & Extra Virgin Olive Oil Dressings continues Paul’s founding tradition by providing families with a great-tasting, dairy-free dressing that also gives back to those in need.”

The salad dressings in 8-ounce glass bottles are available at local supermarkets, including Stop & Shop, Big Y, Shaw’s and Hannaford Supermarkets. Suggested retail is $5.49. Visit www.newmansown.com for more information.

Newman’s Own shares a recipe using one of the new dressing varieties.

CHICKEN FAJITA SALAD

½ cup Newman’s Own Avocado Oil & Extra Virgin Oil Dairy Free Ranch Dressing 1 pound boneless skinless chicken breasts 1 sweet red pepper, thinly sliced 1 red onion, thinly sliced 2 tablespoons olive oil 2 tablespoons chili powder 2 teaspoons ground cumin ½ teaspoon each salt and pepper 1 avocado, halved, pitted, peeled and sliced ¼ cup halved cherry tomatoes ¼ cup shredded Cheddar cheese

Preheat oven to 425 degrees. Toss together chicken, red pepper, red onion, olive oil, chili powder, cumin, salt and pepper. Arrange in even layer on baking sheet; bake for about 20 minutes or until chicken is cooked through and veggies are tender. Slice chicken breasts crosswise. Divide red pepper and onion among four salad bowls. Top with chicken, avocado and tomatoes. Drizlze with Newman’s dressing; OCTOBER 15 sprinkle with cheddar. Tip: Serve the salad over a bed of greens or preshredded cabbage. Serves 4. Correction 21, 2020 The newly opened Chashu Ramen + Izakaya restaurant, 38 Franklin St., Worcester, with co-founders and owners Son Vo and Tam Le, led the Table Hoppin column on Oct. 8. The column included incorrect information about some of Vo’s other restaurants. Vo opened Kaizen Sushi Bar & Grill in Sturbridge in 2007 with high school friends Thuc Tang and Chau Ho. Vo and his sister Cynthia Tsang are partners in Pho Sure in Shrewsbury, which is managed by their sister Tram Vo. If you have a tidbit for the column, WORCESTERMAGAZINE.COM call (508) 868-5282. Send email to bhoulefood@gmail.com. 17