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Michael Tomaiolo at his Atlantic Poke Marlborough location. RICK CINCLAIR/TELEGRAM & GAZETTE FILE
Atlantic Poke founder offering franchising opportunities
Barbara M. Houle
Special to Worcester Magazine USA TODAY NETWORK
Michael Tomaiolo of Shrewsbury is a successful restaurant owner who recently announced that he’s looking to expand through franchising his fast-casual Atlantic Poke, a brand he first introduced in 2018.
Tomaiolo’s flagship store opened in Lakeway Commons, 193 Boston Turnpike, Shrewsbury, and this spring, Atlantic Poke secured a spot in a shopping plaza at 237 Boston Post Road W, Marlborough, across the highway from the Apex Center.
“The plan is to expand the brand first in Massachusetts, then later possibly open franchise branches out-of-state,” said Tomaiolo, who first posted franchising details on the Atlantic Poke website, www.atlanticpoke.com. The online marketing attracted interest and follow-up conversations, according to Tomaiolo, who looks to having franchisees who are aligned not only with the restaurant’s mission, but also who are eager to invest in their own success. He said he is committed to working with future franchisees any way he can. Initial fees and investments for a single unit vary depending on location and other factors, he said.
The COVID-19 crisis changed the landscape of the food and beverage industry, but for Atlantic Poke efficiency of carry-out and delivery paid off. The healthy fast-casual category is here to stay, said Tomaiolo, and the pandemic showed that customer relationships and building loyalty are critical. Atlantic Poke is a company with organizational structure and professional
THE NEXT DRAFT
Signature Brew Series — Altruist’s crowd-pleasing sour
Barbara M. Houle
Special to Worcester Magazine USA TODAY NETWORK
STURBRIDGE — Whenever people describe Altruist Brewing Co.’s beloved Berliner Weisse to me, it sounds as if they all hit play on the same prerecorded message: “I don’t typically enjoy beer, except for this one.”
For instance, I first heard about “Pucker Face” from a baker who prefers ciders and wine to beer. And Gianna Manzi, executive pastry chef at Francesco’s Italian Bakery in Charlton, loved it so much she baked it into a cupcake.
I’m always a little astonished that a sour ale can turn beer cynics into enthusiasts over epitomes like lagers or IPAs, but it makes sense. For wine drinkers, especially
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Non-beer drinkers love Altruist Brewing Co.'s sour ale "Pucker Face." Altruist has brewed about seven different versions, including this riff with mango and dragonfruit. COURTESY OF
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those who gravitate toward a crisp Sauvignon Blanc, an ale that drinks light, tart and sweet would undoubtedly sound appealing.
Next in my Signature Brew Series, a beer that, again and again, I’m urged to try, Pucker Face. Co-founders Bob and Nancy Bixby brewed this versatile Berliner Weisse (pronounced “vice-eh”) for their taproom guests who sought something other than beer. More on the style soon.
“We would hear ‘do you have any ciders’? We started serving Kombucha. It’s a tart kind of beverage, but not really beer,” Bob Bixby said.
But beer they got.
Bixby released his first iteration of Pucker Face in 2019 under a different name, “Dracula Juice.” The blackberry, hibiscus and vanilla ale blew minds in the taproom; online, it inspired endless drooling emojis.
In response, they scrapped the name for Pucker Face and made the ale into a rotating series. So far there have been about seven different versions, all combining fresh fruits into tart, refreshing concoctions that make you dubious over whether you actually ordered a beer.
“We stay true to the style, using all pure ingredients. As a small brewery we can,” Nancy Bixby said. “The style does lend itself to a wide variety of fruits. We’re constantly trying to think of great fruit blends that we could try next. We always try to think about what’s in season and is there something there we can incorporate into the next batch.”
This tantalizing list has included raspberry and key lime, mango and dragonfruit, and strawberry and kiwi. This week, Bob expects to brew the next riff on Pucker Face with cranberry and lime, appropriate for the season.
The Berliner Weisse took off in Germany during the second half of the 18th century after the arrival of the Huguenots, Protestants who emigrated from France to avoid religious prosecution, according to the Berliner Weisse Kulture Association, a group of enthusiasts based there who host an annual summit around the style. Not fond of lagers or German wine, some started brewing the ale themselves, even founding their own breweries.
Berliner Weisse is a kettle sour, which tastes more tart than sour. The style gives breweries the opportunity to dip their toes into souring beer without having to launch dedicated programs that involve barrel-aging ales for months or years with bacteria lingering around their brewhouse, imperiling other beer.
With kettle sours, the brew is faster, allowing for quicker turnaround and less exposure to the lactic acid bacterium brewers use in the wort to lower the PH level of the beer.
“You can’t really do true sours and ales in the same place,” Bob said. “Berliners, or kettle sours, are easier. You’re not mixing those funky bacteria into the environment which would hurt your beer program.”
While sales numbers don’t exactly show it yet, sours have grown in popularity. According to Untappd, sours as a style accounted for the third most check-ins last year behind stouts and IPAs.
Altruist sees that trend in the reactions to Pucker Face in its taproom and in how fast cans of the ale sell out.
It’s a beer Bob and the other brewers relish making, too, evidenced by the enthusiasm they have for dreaming up future renditions. Some ideas have pushed the limits of the head brewer’s sensibilities, though.
“I got a request from one of our brewers, saying let’s go to the store and buy a million pounds of Sour Patch Kids and throw them in there,” he said.
Oddly, I like that one.
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workplace attitude, he said.
Tomaiolo is someone who loves the restaurant business and as owner he splits time between his locations. In past interviews about the restaurants, Tomaiolo has credited his wife, Julia, “the backbone of the business end of the company for helping out in running both operations.”
Family time with their two young children is most important to these busy parents.
The name Tomaiolo is recognized on the local restaurant scene as Michael Tomaiolo’s uncles and grandfather ran the former historic Northborough landmark, White Cliffs Restaurant. Other family members operate restaurants in Northborough and Worcester.
If you’re new to Atlantic Poke, you should know that the owner prioritizes quality of product and customer experience. Both locations have inside seating, identical menu and décor. Guests build their own poke bowl based on a variety of fresh ingredients that include seafood, veggies, addins, protein, sauce and toppings. It’s gluten-free friendly and reasonably priced.
After opening the first Atlantic Poke, Tomaiolo said, he definitely knew he wanted to develop it and have multiple locations. “Looking forward, franchising was never off the table,” he said.
As resolutions are set for the new year, Tomaiolo is hopeful that a few people will consider making one about owning a restaurant. “It may be the year to do something different,” he said.
Lunch at Hartman’s Herb Farm
Hartman’s Herb Farm in Barre will host a lunch from 11:30 a.m. to 1:30 p.m. on Dec. 11. Buffet-style, the meal includes soup or salad, entrée and dessert. Cost is $25 per person, by reservation only. Call (978) 355-2015. Connect on Facebook for more information.
Hartman’s herb farm, located at 1026 Old Dana Road, Barre, is run by Lynn Hartman and her daughter, Carissa. The business hosts private events, weddings, etc. Lynn Hartman is a local agriculturist who for years has sold herbs and flowers at local farmers markets and special events held throughout Central Massachusetts.
At the farm, check out holiday wreaths, swags and other gift items. Special “surprise visitors” will be there from noon to 3 p.m. Dec. 12. Guests are invited to take a “stroll” to see all the Christmas trees. Connect on Facebook, or call for more information. Send email to hartmansherb@ gmail.com.
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Skyline Bistro hours at Worcester Tech
Skyline Bistro at Worcester Technical High School will be open Dec. 14-17, closing the week leading into Christmas and the school holiday break. The bistro will reopen on Jan. 4.
For lunch reservations, call (508) 799-1964. Bistro and café gift cards are currently available. Great stocking stuffers.
Vin Bin holiday packages
It’s the countdown to Christmas!
The Vin Bin, 91 Main St., Marlborough offers the Vin Bin Cheese Box, $34.99, as a gift idea.
An assortment of fresh cut cheese, Q’s Nuts, Brix Bites Chocolate, mixed Mediterranean olives, crackers and Blake Hill Fig Spread with Pear and Honey are packed in a balsa wood box with lavender sprig. Serves two to four. Ready to grab and go. For more info, visit www.thevinbin.com/shop, or call (508) 480-9463.
The Vin Bin Café has also created a Holiday Feast, $200 (limited availability), for four.
On the menu: 2 pounds (raw) Tenderloin of Beef with Spiced Rub and Sauce Bordelaise; Pear & Gorgonzola Salad, candied pecans, Little Leaf Baby Lettuces, Balsamic Vinaigrette; Truffle Potato Au Gratin; Lemon Garlic Broccolini, red pepper flake. Cooking instructions are included.
Pickup dates are Dec. 23 and Dec. 24. Call the Vin Bin in Marlborough for more information.
American Vinegar Works earns a Sustainable Business award
Congrats to founder and CEO Rodrigo Vargas of American Vinegar Works in Worcester on receiving the 2021 Massachusetts Sustainable Business of the Year-Budding Entrepreneur Award.
Vargas started his company in 2019 in Lowell, recently bringing it to its new home in the Whittall Mills complex in Worcester.
The SBN’s award announcement: “American Vinegar Works makes small-batch, great American vinegars that have a sense of place and enhance cooking and cocktails for chefs and home cooks. They use methods dating back to the 1800s because they believe that taste and quality should not be sacrificed for the convenience of modern techniques.
“As the only full-line vinegar maker in New England, this unique business launched by Rodrigo Vargas helps sustain the growth of a local economy through the support of other New England businesses. All of their vinegar bottling and labeling is done by hand in partnership with the Mercy Centre, a nonprofit organization in Worcester that supports learning, work and healthy living programming for special needs adults.
American Vinegar Works is an impressive display of green practice as they utilize 100% of renewable energy. They also have done away with plastic in their e-commerce packaging in order to better the environment.”
The Sustainable Business Awards Virtual Celebration will take place from 7 to 8:30 p.m. Jan. 27. Robin Young of NPR’s “Here & Now (Boston)” will host the event held via Zoom. Visit www.eventbrite.com for tickets and more information. Note: SBN and Local First members will receive a discount on tickets.
Read more about American Vinegar Works on telegram .com, where T&G reporter Craig S. Semon writes about the owner’s journey.
American Vinegar Works LLC owner Rodrigo Vargas. ALLAN JUNG/TELEGRAM & GAZETTE FILE
If you have a tidbit for the column, call (508) 868-5282. Send email to houlefood @gmail.com.
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